Bistefani Krumiri Classic Biscuits (300g)

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To have official sign of krumiri’s existence, however, we have to wait until 1884 when they receive an award at the Esposizione Generale Italianain Turin. Six years later, the mayor of Casale Monferrato officially recognizes them as the invention of Domenico Rossi and mentions their ingredients: eggs, butter, sugar, and vanilla.

In the sauce, feel free to use passata in place of the tinned tomatoes, or you could even add roughly chopped fresh tomatoes. And, if you’ve haven’t got coconut milk, try using regular milk instead. Every Italian is familiar with the old, 1980s commercials for the brand-name version of these crunchy yet buttery V-shaped delicacies, where an irascible bespectacled cookie factory owner would shout at its rather meek head baker for using only the best ingredients to make krumiri, risking to bring his business on the verge of collapse – the assumption here being that quality ingredients are costly and the company would lose profit. In fact, thanks to that very brand, krumiri are a common sight in our grocery stores, from North to South, but we shouldn’t forget their origin is fully traditional and they are made, especially in Monferrato, artisanally, too. For more than a century, they have been a beloved accompaniment for coffee and tea, cioccolata calda,and even wine wine. Per avere un segno ufficiale dell’esistenza dei krumiri, però, dobbiamo aspettare il 1884, quando ricevono un premio all’ Esposizione Generale Italiana di Torino. Sei anni dopo, il sindaco di Casale Monferrato li riconosce ufficialmente come invenzione di Domenico Rossi e ne cita gli ingredienti: uova, burro, zucchero e vaniglia. Originating from the north-west region of Italy, these sweet krumiri biscotti have been enjoyed by Italians sincethe late 1800’s. Using only the simplest of ingredients, you will be surprised how easy these are to make. Leftover butternut squash? Cut into chunks and microwave until tender, then mash with a little seasoning, grated ginger and garlic. Or you can grate squash raw into slaw. Or roast in chunks and throw into winter salads.In a large roasting tray, mix the curry paste with a pinch of sea salt, 2 tablespoons of oil and 1 tablespoon of vinegar. Trim the leek and quarter lengthways, wash, finely slice and add to the pan, followed by the spinach. Stir regularly, until dark, dry and intense, then remove and leave to cool.

Cornmeal is one of my sirens, and I find it particularly beguiling in baked goods*. This is the only way I can explain such a short TTO (time to oven) for this cookie recipe, which I chanced upon last week on Ivonne’s fine blog, Cream Puffs in Venice. Casale Monferrato is mostly famous in the rest of Italy for two reasons, one of which is unfortunately a sad history related to an asbestos factory, "Eternit". The other reason, thankfully, are the delicious krumiri biscuits which were invented here (there's a whole legend connected to this, and an anthem, and lots more!) and are still produced in the small but successful family-run business in via Lanza, in the town centre. Cook the naan at the bottom of the oven for 20 to 25 minutes, or until golden and crisp on the outside, fluffy in the middle.

Many say they were named after a popular liqueur of the time, but another more than possible explanation derives from a news report of the period. Krumiri' was the name of a bedouin tribe who rescued a caravan of Europeans lost in the desert. The bedouins also carried with them a mysterious balsamic elisir. Krumiri are a kind of biscuit which is regarded as the particular delicacy of Casale Monferrato, the city in north-west Italy where they were invented in 1878 by the confectioner Domenico Rossi. They are made without water from wheat flour, sugar, butter, eggs and vanilla, in the form of a slightly bent, rough-surfaced cylinder. This handlebar shape is said to have been chosen in honour of the extravagantly moustachioed Victor Emanuel II, the first king of united Italy. [1] [2] Fold in the dough over the filling, patting it together as you go and sealing the filling inside, then pat out to just under 25cm. Wipe out your frying pan, then gently lift the naan into it.

The recipe Ivonne posted comes from a book called Italian Baking Secrets, written by an Italian priest; I modified it to reduce the amount of butter and sugar slightly. If you want to make ridged ones, make sure you use a professional-grade piping bag and tip that won’t burst and poop out on you. I’m just saying. For the naans, use whatever spice you like, it could be a pinch of cumin or fenugreek seeds, a sprinkling of curry powder or even a bit more curry paste. Or, keep it super simple and just use garlic. Domenico Rossi first developed the recipe in 1878 and the best 'krumiri' are still darkish in color and contain no preservatives whatsoever - www.krumirirossi.it. As soon as it starts to colour, stir in the mango chutney. Let it sizzle for a minute, then pour in the tomatoes, breaking them up with your spoon. As soon as they start to bubble, add the coconut milk. Bring it to the boil, then turn off the heat. Their goodness, my friends, is legendary, and their history – along with that of their name – is very interesting indeed.Next, divide the dough into two pieces. Pull into a sausage shape, the place inside a piping bag with a star shaped nozzle. Aside from this minor hurdle, these are precisely my kind of cookie: crumbly, with the teasing crunch of cornmeal between your teeth, delicately flavored, and not too sweet. And in keeping with the regional theme, I have found them to be ideal companions to a scoop of homemade Nutella ice cream***. Even more artfully, when all the dough has been used up, form the 'canelli' into half moon shapes 'appena accennata'. How to Enjoy Krumiri Mix the butter with the powdered sugar and egg yolks, then add the flour and cornmeal, a pinch of salt and the seeds scraped from the vanilla pod. Blend into a stiff dough. Let rest in the refrigerator for at least 30 minutes. Cream together the butter and sugar. Add the eggs one at a time, mixing well between each addition. Add the vanilla and mix again.