Welcome to the new Tour da Food site. If there’s delicious/interesting/amusing food to be tasted, we’re going. Restaurants, home kitchens, markets, farm stands, producers, manufacturers. And not just on Maui. All over the place. So buckle up. It’s going to be a thrilling filling ride!
Oh, the name – Home Plate. Yeah. The Yankees, too…occasionally.
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Ah, Venice. Ah, Zaletti. There are many variations of these golden, cornmeal cookies. Each bakery seems to have its own recipe. All delicious. My friend Wanda and I can attest to it.
I make the recipe in one of my favorite cookbooks, The Italian Baker by Carol Field. Last week, David Lebovitz posted his adaptation of that very recipe on his blog. I tried it this morning and I love it.
He calls them Cornmeal Cookies and calls for polenta in his recipe. The one in the book calls for cornmeal. I used polenta. David suggests either currants or chopped sour cherries or other finely chopped dried fruit. I added both currants and cherries. Best of all, I like that he gives instructions for baking the cookies without shaping the dough, chilling it, forming it into logs, freezing it, cutting it. I chilled the dough in the mixer bowl briefly – just until it was easy to handle – and then followed his suggestion to pinch off pieces about the size of a shelled walnut, roll into balls, and flatten slightly.
They are not the traditional diamond shape; they’re round. And still delizioso.
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Tour da Food - Direct