Spaghetti with mushrooms and peas/ Biscotti for those in the know
Spaghetti with mushroom and peas
Make a basic red sauce using garlic, onions and basil (hot pepper, if desired). Add thin-sliced mushrooms raw or cooked–whatever you have and whatever makes it easy. And peas–fresh or frozen–1’2 to 1 lb. Felipe loves peas so I use a lb. You may also add cubed pieces of ham to this, if desired. May also use fresh coarse ground pepper instead of hot red!
Cook spaghetti for 8 minutes and drain tightly. Add to the tomato sauce and sprinkle with grated parmigiano.
1/2 kilo double zero (meaning fine and sifted) flour
3 ounces of margarine
150 gr of sifted sugar
50 gr. of powdered skim milk
100 gr. of 2% milk
1 spoon of honey
a pinch of salt
a pinch of vanilla (if you have the dry form,if not use 1/4 to 1/2 teaspoon.
a package of yeast or baking powder–use the entire envelope, or a teaspoon of baking powder
Mix together all the ingredients until you obtain a dough that is compact and smooth. Knead with the heels of your hands. On a cutting board, roll out the dough with a rolling pin to bring it to a thickness of 2 mm, With a little rectangular form cut the biscotti, cutting them with a knife to make two commas in the central part, and brush the tops with fresh milk. Bake them in a moderately hot oven for about 8 minutes.
Obviously these recipes are for people who know how to cook and bake. This biscotti recipe is a direct translation from an old Italian recipe I had while I lived in Rome…19 years ago, folks!
Deal with it.