My Favorite Treats - Dolci di Noci

I love espresso coffee after dinner. I do not like sugar in my coffee, but I like to have something sweet (like a cookie) to accompany the coffee. Being health conscious, I have been searching for a cookie that wasn't too sweet, good and nutritious. I have finally achieved what I wanted. In fact, these little 'cookies' are almost too healthy to be called cookies. They are so very easy to make. You only need a mixing bowl and basic kitchen utensils. I love recipes like this… perfect for the times when you  want to bake something delicious but don’t have time for something complex.

Dolci di Noci  (Walnut Cookies)

1 lb. of finely chopped raw walnuts
1/4 cup sugar
2 eggs
½ cup natural raisins (optional)
Grated rind (zest) of one lemon
1 tbsp. lemon juice (from same lemon)
Grated rind (zest) of one orange
1 tsp. cinnamon

Procedure:

Beat lightly eggs and sugar
Add walnuts, raisins, lemon and orange zest  lemon juice, and cinnamon.
Mix ingredients thoroughly
Take a teaspoonful and drop into a greased cooking sheet
Bake in a preheated oven 325-340 degrees (depending on oven) for 15 minutes.

OR

Shape mixture into logs approx. 2" wide and cover with the glaze

Ingredients for Glaze

1 egg white
juice of 1/2 lemon
1/4 cup of sugar

Prepare the glaze by beating the ingredients and pour over each rod.
Cut the logs into small pieces (1 inch) in length.
Bake in a preheated oven 325-340 degrees (depending on oven) for 15 minutes.

Penne with Eggplant and Mint Pesto - Penne con Melanzane e Pesto di Menta

Mint is a very fresh and tasty spice, unfortunately, little used in the culinary world.  We enjoy it in string beans.  Not everyone knows but mint makes also a great pesto sauce for pasta.

This dish is a splendid variation on the classic Italian Pesto.  I use fresh mint from my garden rather than basil for a different flavor.  

   

 Ingredients
 3 small eggplants or 2 large ones
1 lb. penne
2 tablespoons of olive oil
2 oz. walnut halves


For the Pesto
2 oz. fresh mint minced
3 oz. walnuts minced
2 cloves of garlic minced
1/3 cup of olive oil
1 tablespoon red pepper flakes in oil
Salt and pepper

Procedure
Cut the eggplants into short strips.  Place eggplant strips in a colander with salt and leave to stand for 30 minutes.  Rinse well and drain.  Squeeze to remove excess moisture.  In a pan, add 2 tablespoons of oil and saute' eggplant for few minutes on medium heat.  Set aside.

Cook penne until nearly cooked.  Drain and reserve about 1 cup of the pasta water.   Put cooked penne back into the pot.  Add reserved water.  Place pasta pot over the stove on low heat.  Add the eggplant, minced mint, garlic, walnuts, red pepper flakes, olive oil, salt and pepper.  Stir gently and mix well.   Cook the pasta for few minutes.  Add walnut halves and serve immediately.

Penne with eggplant and Mint Pesto

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