When autumn comes there are plenty of colours around: all those multicoloured crunchy leaves seem to dress the woods beautifully; the mistic air and the peace you can get whilst walking in the countryside is so calming to the mind… I love autumn.
In the north of Italy there is a distintive orangy coloured fruit which seems to be everywhere at this time of year: it’s the sharon fruit.
So rich in vitamins and completely pesticide- free it is one of the best fruit you can have. The sharon fruit tree does not need any treatment in order to get big juicy fruit.
You can eat them on their own or you can use them for cake making, chutneys or add them to yogurt as a dessert. Some people make lovely mousses with cream and vanilla. It is quite a versatile type of fruit.
Today I went to collect some and it looks like I have done quite well!
My dad helped picking them;
And a treat for this weekend is “Le fave dei morti” or “The beans of the dead”.
They are small and soft biscuits typical of many Italian regions and they are prepared on the occasion of the feast of All Saints, between the 1st and 2nd of November.
According to the legend the dead come to visit the world of the living and they are welcomed with these delicious almondy sweets.
They are a mixture of almonds, pine nuts, sugar, eggs and flour. They are often flavoured with alcohol and lemon zest and sometimes cinnamon.
The recipe varies from region to region; this is the one I usually use. You can add some food colourings if you like or a tsp of cocoa powder.
200 g flour
100 g icing sugar
100 g almonds
50 g pinenuts
40 g butter
the zest of one lemon
2 tbsp grappa or brandy
a pinch of cinnamon
optional: food colourings or cocoa powder
Finely chop the almonds and the pinenuts and mix them in a bowl with the sugar.
Make a hole in the center and add the melted butter, the flour and the grated lemon zest. Also add the beaten egg, the brandy and the cinnamon.
Combine the ingredients well then divide them into 15 pieces the size of a ball (add the food colourings if you wish).
Bake at 160C for about 15 minutes. Make sure you don’t burn them!
Let them cool down and serve with some sweet white wine.
Have a nice weekend!