Little Wine Cookies / Biscottini al Vino
Easy
SERVES 8 TO 10
Anna and Silvia Imperato make use of the locally grown and produced products from around their family home in Montevetrano. This unusual recipe reflects their unique style. Eggplant marmalade! What a novel way to preserve and use this versatile vegetable when they are ripening faster than you can eat them. If it’s not one of your favorite vegetables, this recipe may make a convert out of you. Or you can substitute canned squash or citrus marmalade instead.
This recipe was featured on Season 26 - Episode 2614.
Comments
VulcanDeathGrip
I finally made it! It took me two days making it during the evenings; the first night for the marmalade and pastry and the second night to finish. I used every type of citrus zest I had — lemon, orange, even grapefruit — when needed, and for some reason I ran out of cocoa powder so I used 1/8 cup of cook-&-serve pudding mix. Didn’t use citron or pine nuts, and I used a pie plate because I don’t have a tart pan. The pie is worth every minute of work! It’s a revelation; my boyfriend eats it for breakfast. Thank you for this recipe; I have enjoyed it very much.
VulcanDeathGrip
I made this again! I have eggplant marmalade leftover from last year’s attempt at the recipe. I used only orange zest this time and all cocoa powder, which gave it a deeper flavor than the part pudding mix I used last time. I didn’t do a top crust because I was worn out from rolling the bottom crust. This pie is even more awesome the second time. Highly, highly recommended!