{"id":2634,"date":"2011-02-19T17:40:57","date_gmt":"2011-02-20T00:40:57","guid":{"rendered":"https:\/\/www.marialiberati.com\/?p=2634"},"modified":"2011-02-19T17:40:57","modified_gmt":"2011-02-20T00:40:57","slug":"the-postman-procida-and-white-wine-biscotti","status":"publish","type":"post","link":"https:\/\/marialiberati.com\/freshsite\/2011\/02\/19\/the-postman-procida-and-white-wine-biscotti\/","title":{"rendered":"The Postman, Procida and Ciambelline al Vino | How To Make White Wine Biscotti"},"content":{"rendered":"

\"\"<\/a>
\nToday, Feb 19th is the birthday of one of my famous Italian actors, gone too quickly, but never forgotten..Massimo Troisi. I remember him most for his last movie role in Il Postino (The Postman), a fictional story embellished to the true\u00a0life story of exiled poet Pablo Neruda, who lived out some of his life in Italy.\u00a0\u00a0The movie was filmed\u00a0on the island of Procida..one of my\u00a0favorite\u00a0hideaways.. this little paradise is \u00a0neatly tucked\u00a0\u00a0into\u00a0the Gulf \u00a0of Naples.\u00a0\u00a0\u00a0A true romantic, most of Neruda’s poems are about love but some are odes to foods and wines mixed in with love sonnets.
\n\"\"<\/a><\/em><\/strong>
\n\u00a0<\/em><\/strong>
\nOde To Wine by Pablo Neruda (excerpted)<\/em><\/strong>
\n……..Wine stirs the Spring,
\nhappiness bursts through the earth like a plant,
\nwalls crumble,
\nand rocky cliffs chasms close
\nas song is born
\n……………….
\nEarly white wines of Spring will soon be appearing on many tables.\u00a0\u00a0 If you have any leftover..especially just a cup…\u00a0These biscotti are the perfect way to use the \u00a0leftover white wine…since it \u00a0is delicate and can’t be stored for long periods of time, especially when opened. ..
\n\u00a0<\/strong>
\nWhite Wine Cookies (or Ciambelline al Vino) <\/strong>
\n\"\"<\/a>\u00a0<\/strong>
\n1 cup sugar
\n1 cup sunflower\u00a0 oil
\n1 cup dry white wine
\n1 tsp pure vanilla extract
\n3 tsps sugar for the top
\n3-4\u00a0cups flour
\n1 tsp grated lemon peel
\nFirst combine oil and sugar to make a creamy paste. Add in wine. Then\u00a0add in vanila, lemon peel, then blend in flour with hands, a little at a time, until a smooth ball is formed. Divide dough into small pieces of approximately 1 1\/2 tablespoons each. Roll each piece into a thin rope,pinch the edges, then form a small ring. Dip one side into granulated sugar. place on baking sheet llined with parchment paper and bake in an oven preheated to 350 degrees for 15 minutes.
\nCongratulations to Award Winning Chef Vincent Tropepe who was selected Chef of the Year by the USACC this week with an award ceremony at his restaurant in NYC ..EPOCA..truly a talented chef!!
\nFor more great recipes, get your copy\u00a0of the book selected as Best Italian Cuisine Book of the Year by Gourmand World Cookbook Awards The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition<\/a>
\n\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

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