“Parla come magni,’ It means, ‘Speak the way you eat,’ or in my personal translation: ‘Say it like you eat it.’ It’s a reminder – when you’re making a big deal out of explaining something, when you’re searching for the right words – to keep your language as simple and direct as Roman rood. Don’t make a big production out of it. Just lay it on the table.”
“To my taste, the men in Rome are ridiculously, hurtfully, stupidly beautiful. More beautiful even than Roman women, to be honest. Italian men are beautiful in the same way as French women, which is to say– no detail spared in the quest for perfection. They’re like show poodles. Sometimes they look so good I want to applaud.”
“I love my pizza so much, in fact, that I have come to believe in my delirium that my pizza might actually love me, in return. I am having a relationship with this pizza, almost an affair.”
All quotes from Elizabeth Gilbert in Eat, Pray, Love.
I leave for Rome tomorrow. I’m a little excited. Can you tell I’m a little excited? Does it show?
In any event, here are the facts:
1. I leave for Rome tomorrow. And Calabria. And Sicilia.
2. Long-lost relatives have been contacted. One of them is called Guiseppe. I kid you not.
3. While I’m away, you’ll still get delicious recipes. Nicole has promised and she’s good at keep her word.
4. If you’re feeling a wee bit of envy, we suggest you start with some biscotti. Bring one (or two) to the table in the morning with your coffee. It’ll make you feel better. Just some dunk and some yum and some crunch. Always sets me right. (White chocolate drizzles don’t hurt.)
5. Can someone water my plants?
Apricot White Chocolate Biscotti
2 Cups of all-purpose flour
1 and 1/2 Teaspoons of baking powder
1/2 Cup (1 stick) of unsalted butter, room temperature
3/4 Cup of sugar
1 Teaspoon of grated lemon zest
1/4 Teaspoon of salt
2 Large eggs
1 Cup of fine chopped dried apricots (about 12 dried apricots)
2 Cups of white chocolate chips, divided
1. Preheat the oven to 350 degrees. Prepare a baking pan by lining it with parchment paper or a silicone mat.
2. In a medium bowl, whisk together the flour and the baking powder.
3. In the bowl of an electric mixer or stand mixer, mix the butter until soft and fluffy. Add sugar, lemon zest, and salt and mix in.
4. Add the eggs one at a time, and mix until incorporated.
5. Add the flour mixture until just incorporated.
6. Stir in the apricots and 1 cup of white chocolate chips.
7. Place the dough onto your prepared baking sheet and form it into a rectangular log, about 13 by 3 inches.
8. Place in the oven, whole, and bake for about 35 minutes or until cookie log is golden brown. Let cool for 30 minutes.
9. Transfer the cookie to a cutting board and use a serrated knife to cut 1/2 inch slices on a slight diagonal.
10. Return cookies to baking sheet and arrange them cut side down. Bake for 10-15 minutes until cut sides are golden. Let cool completely.
11. Melt remaining white chocolate in a double boiler (bring water to a simmer in small saucepan and place heatproof bowl over it. Make sure water doesn’t touch the bottom of the bowl.) Carefully transfer to a plastic bag or piping bag. Drizzle over the cooled biscotti.
12. Place in fridge to firm for about 30 minutes.
13. Commence dunking biscotti in coffee, tea or espresso.