Giuliano includes his mother’s famous tomato butter sauce that is a hit every year at his cooking school in Verona. Giuliano says, “It’s the one dish that exemplifies “Hazan family favorites”. You put four ingredients together in a pot and soon will have a wonderfully simple and delicious sauce. I tried the sauce and it was smooth and buttery. Perfect to make for a no-fuss and tasty dinner with your favorite pasta.
DISCLOSURE: The publishers sent me a copy for review. The opinions of the book are all mine. 🙂
recipe reprinted with permission
Nonna Mary’s Ciambella from Hazan Family Favorites
Copyright (c) Giuliano Hazan 2012, All Rights Reserved
3 cups all-purpose flour
3/4 cups sugar
2 tablespoons whole milk
2 eggs
1 tablespoon baking powder
1/4 teaspoon salt
12 tablespoons unsalted butter
grated zest of lemon
1 egg yolk
Directions:
Bake for 35 minutes. The ciambella is ready when it is golden brown and feels fairly firm when prodded.
What a wonderful treat, and great review 🙂
This looks very nice… something I'd make for afternoon tea:)
I adore cookbooks where each recipe harkens back to a memory from long-ago. It sounds as though I need to pick up a copy of this book! Then, I certainly need to make this ciambella.
Oh my gosh! This is such a delight to actually discouver a ciambella recipe post. This brings back such fond memories of my mom's baking days.
This is delicious! Making it again today. Wonderful to have in the AM with coffee.
I've just made a ciambella from Marcella's "Essential" – it calls for 4 cups of flour and was super dry and tough to shape in the characteristic donut shape. Should I assume the recipe was misprinted/mistranslated? (Also piadina recipe called for 4 cups of flour and was too dry, recipes elsewhere almost exactly the same for both but call for THREE cups of flour.)
Hi Jacqueline, I’m not sure why the recipe in Marcella’s Essential book was dry. I’ve never tried her recipe. This recipe from the Hazan Family Favorite book turned out in the perfect texture (you could make it loaf or round and it’s called ciambella). I have a piadina recipe on the blog that my mother-in-law passed to me (from Italy)and it always turns out right texture in case you wanted to try it 🙂