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La Cucina de Betty: A taste of Italy
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Anonymous user Tue Nov 30, 1999 00:00:00 PST
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0 responses 0 comments Welcome to Betty's kitchen, where food, family and friends are the ingredients for a delicious life!

I am a proud native of Bakersfield. I was raised by my incredible full-blooded Italian  parents, and grew up with two wonderful sisters. I knew ever since I was a little girl what I wanted to be when I grew up: I wanted my mother’s life, to be a wife and homemaker.
 
I never had the desire to have a career, but I did choose to go to college and do something with my life. And indeed I did! I went to Bakersfield College, and there found my husband, Jerry. He granted me the ability to fulfill my dream by allowing me to be the wife and homemaker I so wanted to be.

Jerry turned out to be a full-blooded Italian, also. We realized we had a lot in common, both coming from Italian households that were so similar. We shared an Italian heritage, Italian upbringing and knowledge of Italian traditions. And we came from families that had a passion for Italian cooking, entertaining, and –– most of all –– EATING.
 
Twenty-eight years and four children later, we are still sharing our love for each other, our families and friends. The major way we do so is by by entertaining guests  with our authentic Italian cooking. Every night is Italian cooking at the Chicca’s.

I love cooking for my family. I always try to prepare a balanced meal, serving a meat, starch and vegetable. I started that when my babies were little and have continued with that style of cooking.

I am fortunate to be a stay-home mother, and to be able to cook to the extent that I do.

I don’t want men married to working wives to read this column and say, “Why can’t you be like Betty?” Well, Betty doesn’t have a day job, OK?!

I could not imagine, having worked a full day, having to come home to prepare the meals I do. Not that they are all especially elaborate, it's just that the prep does take some time.

But if you are a working parent who wants to start cooking, you can do so by being organized, and perhaps getting much of your prep work done the night before.

Hey, it is also a great way for husbands and wives to bond! You can have your husband help you in the kitchen in the evening, and get the prep work done with a little glass of wine and some conversation. It could lead to a romantic evening –– MAYBE! 

In this regular column I will share tips for cooking and entertaining, and often include one of my favorite recipes. Occasionally I might even venture out of my kitchen and spotlight a neighbor.

I would like to share with you one of my family's favorite cookie recipes: Italian biscotti. I have made this cookie for so many friends everyone now calls it "Betty’s Biscotti."

Biscotti was first created near Florence, Italy, in the 14th century for a discerning aristocrat. Biscotti means “twice baked.” These ultra crispy, traditional Italian-style cookies are perfect served with or dipped in cappuccino, coffee or sweet Italian wine. They're perfect for breakfast, a snack or an after-dinner treat.

Biscotti –– a taste of Italy in every bite.

                                                  Italian biscotti
2 cubes butter, softened
2 cups sugar
4 eggs
2 teaspoons vanilla
1/3 cup anisette liqueur
3 tablespoons anise seed
3 teaspoons baking powder
4 cups flour
2 cups whole almonds

Preheat oven to 350 degrees. In large mixing bowl, cream together the butter, sugar and eggs, add the vanilla, liqueur, anise seed and baking powder. While mixer is running add the flour, a little at a time. Mix ingredients well, scrapping the bowl, occasionally. Add the almonds, mixing well. Place dough in a wax paper lined oblong baking dish. Cover and chill for a few hours or as long as overnight. On a floured work surface, cut the dough into four equal parts. Roll the dough by hand into logs as long as your cookie sheet. Place two logs per cookie sheet. Bake at 350 degrees for about 25 minutes, depending on your oven temperature. They should be golden-brown in color. Remove from oven and let cool for 30 minutes. Using a serrated knife cut the cookies diagonally about 1 inch wide. Place cookies back on to the cookie sheet, bottom side down.  Space them out on the cookie sheet and bake for another 12 minutes. Let cool.  Makes 5 dozen.

Comments? Suggestions? E-mail Betty at: jchicca@bak.rr.com

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