Amaretti con Pesche al Cartoccio

Buona Sera All!

It's Foodie Friday at Gollum's (YAY!) and the end of another busy week at Casa Bramasole. We will be linking up to Michael's wonderful party and we invite you to join us for a wonderful evening with friends and delicious offerings

This is what we did today. Isn't she cute?

Our Miss Allie had to have a stress test today. She has been making us CRAZY since she hasn't been allowed to cheer with her team

but today.......

She got cleared!!! YAY!!

The cardiologist said she could go back to her team (with proper aftercare and a few more tests and follow-up) - and she could not be happier!

Go Tigers!

Autumn has always been one of my favorite times of the year. It's a time of year that just seems to bring happy memories with it- the warmth and love of family and friends is just innate in the sounds, sights, smells, and tastes of Autumn

Tonight we're going to be sitting out by the firepit with some neighbors and some wine- a wonderful evening tradition that came about as our kids play Manhunt and Bocce and toast marshmallows for S'Mores.

I know I've spoken of my Nonno in the past

He was a very well known soccer player in Italy in the 1930s which basically put him on the same level as the Prime Minister

Italians take their Soccer VERY seriously

He's the handsome one on the far right

My grandparents had an apartment in Vicenza which directly overlooked the soccer stadium

I found this postcard on Ebay (LOVE Ebay!)- my Nonno's apartamento was on the top floor of the house on the lower left of the picture. From their terrace off the dining room, we had a perfect bird's eye view of the field and the games.

Amaretti con Pesche al Cartoccio

Amaretti:

2 egg whites

1/2 cup Super Fine sugar

3/4 cup almond flour (ground almonds)

a few drops almond extract

Confectioner’s sugar to dust

Beat the whites till frothy then start slowly adding the fine sugar and continue gradually adding sugar as you beat till stiff but not dry. With a spatula..gently fold in the almond extract ,the liqueur and the grounds almonds until blended..

Pipe onto parchment lined cookie sheets into small mounds and dust with confectioner’s sugar

Bake at 350 degrees for 10 mins.

If you prefer crunchy Amarettis..let finish drying/cooling in the oven- half open the door.

I prefer to remove them from the oven and cool the parchment on a wire rack. The Amaretti will be crunchy outside and softer inside.

• Pesche al Cartoccio (Peaches in Parchment):
• 1 cup wine
• 1/4 cup brown sugar
• 2 tblsp honey
• 1 stick cinnamon
• 6 peaches, halved and pitted
• 12 dates
• 6 biscotti- crumbled
• handful of pine nuts
• 6 small sprigs rosemary-optional

In a small saucepan, simmer wine, brown sugar, honey, and cinnamon till reduced and syrupy. Cut parchment into large squares. In each square place 2 peach halves. Place a date in each hollow and sprinkle with pine nuts. Add a sprig of rosemary if using. Drizzle with wine syrup and sprinkle with crumbled cookies. Gather corners up into a packet and tie with kitchen twine. Place packets on cookie sheet and bake at 400 degrees for 20 minutes. Serve warm with ice cream and espresso or a cheese board and wine.

Saluti!

As Always,

Buon Cibo, Buon Amici,

Pattie and Allie