Home | Valente and DiRenzo Family History - From Our Correspondent in Geneva (Angelo Abiuso)

How Biscotti con le uova are made in Gambatesa

Step by step, this is how Angelo's mother Maria makes Biscotti con le uova ("Egg Biscuits").

1. First Maria mixes and gently kneads the dough.  See the general description, finished photographs, and the ingredient amounts.  Then she the dough is ready to be divided.

2. First she cuts off a piece of dough.

3. And then rolls it under the palms of her hands into a short rope.

4. Then she cuts a line in the rope.  This is to help the dough expand when it rises, so that it does not burst, and to give it a nice design when it is finished.

5. Next she visually divides the rope of dough in thirds and cuts a notch at each point.

6. Then she forms the ropes of dough into rings.  She uses a large door key, pushing deep down into the dough, to seal the ends of the dough together.

7. Then, after the rings of dough are formed ...

... the rings are dropped into a deep pot of boiling water a few at a time.

8. Until they rise to the surface of the water and they are removed with a large slotted spoon.

9. Then they are drained on a clean dish towel and allowed to cool to room temperature.

11. Then they go into the lowest part of the oven, to bake until they are the color of the biscotti in the finished photographs.

Photographs by Angelo Abiuso (Geneva), June 2006.

Related page: the Biscotti called "Cantucci" of Gambatesa, photographs and recipe.

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The URL of this Web page: https://www.roangelo.net/valente/passuova.html
Last revised: 24 September 2006 : 2006-09-24 by Robert [Wesley] Angelo.

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