I’d been trying out Noni’s recipes for years before taking home her recipe box and cookbooks. Here are recipes that I or other family members have already tried.
These are all pepper-free. The not-really-secret, but perhaps surprising ingredient is *almost* always parmesan.
Ciamele are small, twisted Italian bagels with anise seeds. I’ve only made them once, when I was a child, and they are time-consuming and labor-intensive. But delicious.
Small cookies made for holidays
Sweet, soft, iced biscotti that Noni often made to bring to cook-outs and house parties
Learning to make the shape of these with a fork was amusing and difficult when I was a kid. They’re not hard once you get the hang of it.
Another frequently-made holiday cookie, topped with raspberry jam and sliced almonds.
I renamed these “nothing cookies” as a kid and the name stuck. They’re rather subtle for a kid’s palette.
The classic biscotti that my Noni made most often, with vanilla extract and sliced almonds.
One of the first savory recipes I figured out how to recreate after grilling Noni for the details of how she made hers.
A simple stuffing with a lot of parmesan cheese. Not for the gluten- or lactose-sensitive.
I haven’t made these yet, but remember them fondly. Long extruded snakes of breadcrumbs and parmesan that you ate in chicken broth at the end of a long holiday of eating.
A wintry-spiced biscotti recipe from my great aunt, which Noni also made on occasion.
mangia all the cussing time 