We got Marcella Hazan’s cookbook Essentials of Classic Italian Cooking as a wedding gift over three years ago. Until recently, the only recipe we had tried from there was her pizza dough recipe. Yes, in three years, the only recipe we had even attempted from quite possibly THE Italian recipe woman was pizza dough… (but it’s damn good pizza dough)
Well, we were out all day, ate a late lunch, so by the time we finally got home it was after dinner time and we really weren’t all that hungry for a meal, but still needed something in our bellies. I knew I didn’t want to be up all night preparing something, and we didn’t really have a whole lot of stuff in our pantry, so I knew just who to turn to.
I dusted off our copy, found the desserts section, and started reading through the various recipes until I found one I felt like attempting. That one was her grandmother’s ciambella recipe. Pretty straightforward, not a lot of ingredients, and not a whole lot of time. Perfect. L got the boys bathed, and I got to cooking. An hour-ish later, the boys were in their PJs, the counter was covered with flour, and we were eating delicious cake. It is now going to become one of our regulars, and we’ve made a decision to actually open up her cookbook and try some new things. Recipe is below, permanent link lives here. I’ll post a photo when I make it again… we dug into before I could snap a quick pic.
8 tbsp (1 stick) butter
4 c flour (preferably non-bleached, all-purpose)
Skin of 1 lemon, grated
3/4 c sugar
2 tsp cream of tartar
3 1/2 tsp baking powder
pinch of salt
1/4 c milk
1. Preheat oven to 375.
2. Whisk together the dry ingredients while melting the butter (but don’t let the butter get too hot – 10 second increments in the microwave and stirring until melted does the trick, or putting it in a pan over low heat works too).
3. Add the butter, milk, 1 egg, the white of the other egg, and all but about 1 tsp of the other yolk to the dry ingredients and mix together.
4. Transfer everything to the counter and knead, adding more flour/milk as necessary to get a good dough that is dry but still holds itself together.
5. Make the dough into a roll about 2″ in diameter, then try as best as you can to make it into a circle.
6. Smear a baking sheet with butter, sprinkle with flour, then put the dough ring in the middle and brush with the leftover 1 tsp of egg yolk (and maybe a little bit of water).
7. Stick it into the oven and let it bake for ~35 minutes.
8. Marcella says to let it cool, then wrap it up in foil or store it in a tin bin and enjoy the next day. Do what you want. It’s delicious.