1 cup unsalted butter
2/3 cup sugar
3 egg yolks
1 tsp vanilla extract
1 1/2 cup all-purpose flour
1 cup yellow cornmeal
Directions
PREHEAT THE OVEN TO 325F. Beat the butter with the
sugar by hand, with a hand mixer set at medium speed,
or in a heavy-duty mixer fitted with the paddle.
Continue beating until the mixture lightens both in
texture and color, about 4 or 5 minutes. Beat in the
vanilla, then the yolks, one at a time, beating smooth
after each addition. Stir the flour and cornmeal
together, and stir into the butter mixture by hand.
Line 2 or 3 cookie sheets with parchment paper and
pipe the Krumiri in horseshoe or stick shapes, using a
pastry bag fitted with a 1/2-inch star tube (Ateco
#4). Bake about 15 minutes. Remove from pans and cool
on a rack. VARIATION OF KRUMIRI: SCHIACCATINE DI
GRANTURCO. These wonderful biscotti are always on the
bar at Tonino and Claudia Verro's charming inn,
Contea, at Neive, near Alba in Piemonte. The
surrounding area, known as the Langhe for its
situation in the Langa hills, has some of Italy's most
breathtaking natural scenary, as well as excellent
wine and Grappa. FOLLOW THE RECIPE FOR KRUMIRI, but do
not pipe the dough. Divide the dough in half and place
each half on a piece of parchment or wax paper. Shape
the dough into a rough log about 1-inch diameter and
about 6 inches long. Roll and tighten the paper around
the dough, to make it perfectly cylindrical. Chill the
cylinders of dough about 1 hour, until firm. Remove
one piece at a time from the refrigerator and slice
the cylinder into disks 1/4-inch thick. Arrange the
disks of dough on paper-lined cookie sheets, 1 inch
apart on all sides. Continue with the other cylinder
of dough. Bake as for the Krumiri.
Servings: 48 servings
Krumiri Recipe brought to you by Recipe Ideas
Categories: Biscuit
The History of Recipes
Transcribed cooking instructions as a concept can be found way back into antiquity, in fact as far back into recorded history as the ancient Egyptians, and quite possibly further than that. Interesting though that is, in the main part, these old cookbooks were just very basic hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the most ancient recipe discovered, according to experts in ancient history is a collection of ancient tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful. As our culinary historical trip moves to more modern times there were a couple of books which date from the fourteenth century - a book entitled `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, they have no connection with the indian food that is familiar to us all today, but instead accounts of the types of food served to the nobility of that time. In the 15th century, people returning from the crusades brought us a variety of spices and herbs from the holy land, including coriander, parsley, and rosemary. These new foods and tastes was responsible for an explosion in recipe manuscripts, many of which are now in private cookery archives. Over the following few centuries, the rich and powerful families of Wesstern Europe strove to serve the most exotic banquets, and consequentially the best cooks and their recipes increased in prestige. However, it was during the 19th century that fine cookery and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collecting, verifying, and writing down recipes of the day. When we get to the 1900s, cookery books were greatly in demand mostly due to better eduction, more leisure time and a general increase in wealth. The arrival of TV brings us TV chefs and the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everyone to search through massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Krumiri recipe.
