'The most precious possession that ever comes to a man in this world is a woman's heart.'
I'm the luckiest man in the world, he says, placing his arms around my waist and kissing the back of my neck.
You're only saying that because I've baked Parmesan cheese biscuits for you, I giggle and squirm. His beard tickles.
Ah, you know me too well, he chuckles, his dimple showing. From the corner of my eye, I see his hand slip into the biscuit tin.
I'm watching you, I scold him playfully. I want to take a photo before you devour them all.
But I'm only having one more, he fibs, snaffling half a dozen. Besides, they're really good, he adds.
They're not bad, are they. I'm smiling. It makes my heart sing when he compliments my cooking.
And I AM a very lucky man, he reiterates, kissing my nose. We should have met 30 years ago! With that, he retires to the study and the book he's reading.
I pop a second tray of biscottini into the oven, blissfully content in the knowledge that he and I are sharing our lives (and moments like these) together, right here and right now. ❤❤❤
Adapted from a recipe by chef Stefano Manfredi from his book, Bel Mondo, published in June 2000. On seeing my photograph of the freshly baked biscottini on FB, Stefano ever so kindly commented: 'They look perfect, Liz'. Grazie chef, grazie.
PARMESAN BISCUIT BITES
(Biscottini di Parmigiano)
125g salted butter, chopped
250g plain (AP) flour
80g grated Parmesan cheese
1 free-range egg
a pinch or two of cracked smoked sea salt, for garnish
a pinch or two of Hungarian paprika, for garnish
Combine the butter, flour, cheese and egg in the bowl of a food processor. Blend until the ingredients are well incorporated, but take care not to 'overwork'.
Scrape the mixture onto a board or silicone sheet and form it into a long sausage shape, approximately 12-14cm round. Refrigerate for an hour.
Preheat your oven to 180 degrees C. With a sharp knife, slice the dough into rounds 2-3mm thick. Place them onto a baking tray lined with parchment. Sprinkle each biscuit with a little paprika and smoked sea salt. Bake for 10-12 minutes, until the biscuits are light golden in colour. Allow to cool, then store in an airtight container, should they last so long.
Tell me dear friends, do you agree with the philosophy that life is a series of moments and that each one should be cherished?
Cooking and writing have been a lifelong passion.
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- Liz Posmyk
NB: I use Australian standard measuring cups and spoons in my recipes.