Treat of the Week: A Rustic Feast

This weekend, my mother treated Bertie and me to a really exceptional feast of savory, tender roast chicken breasts in a rich, creamy sauce of leeks and mushrooms.  Delicate pasta shells dressed with cream, fresh herbs and sun-dried tomatoes were an ideal side along with fresh broccolini and a whole grain bread.

But, as always the star of the show was the dessert--one of my favorite cookies--ciamelli.

For centuries, Italians have enjoyed this simple, spongy cookies of eggs, sugar and flour. The ancient Romans made them with honey, and today, several varieties of the recipe exist. However, at their heart, they are merely tender, sweet pillows of only the purest ingredients.

These cookies have had several different names. We call them “ciamelli.” I’m sure there are other spellings for that, including, “ciarmelli.” Others call them strombigus. Other names still exist for these comforting treats. These are the result of generations of different families adapting their own recipes.  My mother's secret is using "vanilla" sugar--sugar that has been stored with vanilla beans in it, infusing the grains with extra flavor.

This weekend, we enjoyed these delicious elegant cookies with  homemade chocolate pudding, topped with freshly-whipped cream and luscious berries.  Good times!