Brutti Ma Buoni "ugly but good"

They are Italian nutty meringue cookies. Easy recipe to use leftover egg whites. Little clouds of nuttiness that melt in your mouth. They are probably ugly to look at but they are so good to eat hence the name. You can find different recipes in different regions of Italy but the basic concept is to use egg whites and your nuts of choice!

Recipe (x 30 big)

200 gr chopped hazelnuts

200 gr chopped almonds

400 gr icing sugar

1 vanilla sachet (0.5gr) or 1tsp vanilla essence

4 egg whites

 

Beat the egg whites (room temperature) to soft peaks. Add the sugar little by little until firm peaks (as for making meringue) then add the essence (powder or liquid).
Add the chopped hazelnuts and almonds and fold until well mixed.

 

Put teaspoonfuls on a baking sheet and leave some space between (though they don’t spread much)

 

Bake at 180^oC for about 10 minutes then lower to 150^oC for ~ 30 minutes

 

Remove and cool and enjoy with a nice coffee

 

Melted Provolone with cherry tomatoes and oregano

Provolone is an Italian cheese. As it ages, the cheese becomes richer in colour, firmer in texture, and more pronounced in flavour.

Recipe (x2)

12 cherry tomatoes

200 gr Provolone Dolce (mild)

Oregano to taste

Toasted bread or Picos (Spanish crackers)

 

Cut in half the cherry tomatoes, sprinkle with oregano and put the cheese on top

 

Put in the oven 180^oC for 15 minutes or until the cheese is melted. Serve with toasted crusty bread or picos

ENJOY