Teaching at Eataly
Last night, I taught a cooking class at Eataly, the new market and restaurant complex owned by Lidia and Joe Bastianich and Mario Batali. Since I spend most of my time working on my books and articles, it’s a treat for me to get out to teach, so I was delighted when Lidia invited me.
I love having the opportunity to meet new people, sharing what I have learned and finding out what the students want to know as far as cooking is concerned. Their questions and thoughts on food get me thinking in new directions. I always say, I learn so much from my students! In between preparing the recipes for Capri Lemon Meatballs, Parmesan Walnut Wafers, Farinata, and Tuscan Salsa Rustica with crudites, some good questions came up and we had a lot of fun.
Here’s the recipe for the Parmesan Walnut Wafers. I like to bake and serve half the dough, and freeze the rest for another time. Baked, the wafers keep in a sealed container for a week. Serve them with a glass of wine for a starter, or with salad or soup.
Parmesan Walnut Wafers
1 1/4 cups unbleached all-purpose flour
4 ounces freshly grated Parmigiano-Reggiano
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, cut into bits
1/2 cup walnuts, toasted and finely chopped
About 2 tablespoons milk
1 large egg
1. In a medium bowl, stir together the flour, cheese, and salt. With a pastry blender or a fork, blend in the butter until the mixture resembles coarse crumbs. Stir in the nuts.
2. In a small bowl, beat together the milk and egg. Pour the mixture over the dry ingredients and stir just until moistened. Add more milk, a teaspoon or so at a time, if needed to moisten the dough. Squeeze the dough together and form it into a ball.
3. Cut the dough into two equal pieces. Shape each piece into a 7-inch log and place each on a sheet of plastic wrap. Wrap tightly and refrigerate until firm, 4 hours up to overnight.
4. Place a rack in the center of the oven. Preheat the oven to 400°F. Butter two large baking sheets.
5. Cut the logs into 1/4-inch slices and arrange the slices 1 inch apart on the prepared baking sheets. Bake until the biscuits are lightly browned around the edges, 10 to 12 minutes. Transfer to wire racks to cool. Serve at room temperature. Store in an airtight container up to 2 weeks.
Copyright 2004 by Michele Scicolone 1,000 Italian Recipes