Beloved Spouse and I will be in Rome next week. It’s just a short trip, to revisit the places we love in that city. Many of those places will be restaurants, because dining is one of the things we most love about Rome. But in addition to our long-time favorites, we try to make some new discoveries each time we go there. Toward that end, I recently bought a copy of Elizabeth Minchilli’s book Eating Rome. Subtitled “Living the Good Life in the Eternal City,” it isn’t exactly a cookbook – more a culinary guide to Rome’s eating customs and eating places – but it does include many recipes.
I tried one of the very first ones in the book: Amor Polenta, which the author calls her favorite breakfast cake. The odd name seems to mean Cornmeal Love, and apparently it’s a very traditional bakery item throughout Italy. It’s a sort of cornmeal-flavored pound cake, though in this version, at least, there’s not a preponderance of cornmeal in it.
There are basically only two steps to the recipe. First you beat together softened butter, eggs, granulated sugar, and vanilla. Second, you stir in a mixture of all-purpose flour, corn flour, ground almonds, and baking powder. The resulting batter is to be poured into a loaf pan and baked for 40 minutes. The finished cake gets a coating of powdered sugar.
I had some trouble with the recipe, though. It calls for one cup of ground almonds, which Minchilli says equals 170 grams. I weighed my almonds (170 g = 6 oz) before grinding them, and that quantity gave me two cups’ worth of fluffy particles. I decided to use them all, thinking maybe a finer grind would have compressed them into a single cup. That may have been a bad choice, because when I combined all the ingredients, I got something more like a dough than a batter.
It certainly wouldn’t pour into the pan. And when baked, it made a very dense bread. We first tasted my loaf as a dessert, and it really needed the simple fruit compote (plums, oranges, and bananas) I served alongside to lighten it.
However, over the next few days, the bread turned out to be nice enough when toasted for breakfast. It even seemed to improve as time went on. Nut breads always seem to keep well. Still, I’m a little suspicious of this author, because when I subsequently checked the weight-to-volume conversions she gives for the other dry ingredients (corn flour, all-purpose flour, and sugar), not one of them agreed with the authorities I consulted.
Now, when I get to Rome I’ll have to look for amor polenta in pastry shops, to see if it’s anything like this one that I made.
BTW, since I won’t be at home, there won’t be a new post on this blog for the next two weeks.