By Chef Joseph Massaglia
Love is always in the air for Italians, but even more so at Valentine’s Day, which in Italy also is known as La Festa Degli Innamorati.
One legend has it that Valentine’s Day actually originated during the Roman Empire as a holiday on February 14 to celebrate Juno, the Queen of Roman gods and goddesses and also the goddess Queen of Women and Marriage
Another legend refers to St. Valentine, a priest, or some believe a bishop, who defied the Roman emperor’s orders banning converting people to Christianity and secretly marrying lovers during wartime, which was against the law. He’s also believed to have sent cut-out paper hearts or notes to either a jailer’s or a judge’s daughter that he reportedly cured of blindness, signing the hearts simply “Valentine.”
He was martyred and buried at a Christian cemetery north of Rome on February 14 in the third century. And since 496 A.D., February 14 has been observed as the Feast of Saint Valentine (Saint Valentine’s Day).
Speaking of love, many couples get engaged on Valentine’s Day, and the ring usually contains a diamond. Anthropologists believe this tradition originated from a Roman custom in which wives wore rings attached to small keys, indicating their husbands’ ownership. So, in one way or another, we have to thank the Romans for this holiday dedicated to love.
This Valentine’s Day I’d like to tell you about a sweet diamond recipe from the Veneto region of Italy. Called Yellow Diamonds, these delicious, lemony cookies made with cornmeal, golden raisins, lemon zest and pine nuts will be a delightful taste break from all the chocolate desserts and candy you will be tasting.
This recipe is one of 600 authentic recipes on my website (www.joestablefortwo.com). It is from the Italian Regional Cooking cookbook by famous Italian cookbook author Ada Boni. (The recipe has been tested and minor updates made for today’s cook.)
As a side note, lemons started being cultivated in Genoa in the middle of the 15th century. In fact, it’s said that the best lemons come from the Amalfi Coast, although the Sicilians would take issue with that. Italians use lemons in both sweet and savory foods, and since cornmeal also is popular (think polenta) it’s only natural the two would come together in this recipe.
Enjoy your Valentine’s Day! Be well, be safe and wear a mask.
Buon Appetito!
Yellow Diamonds
- 2 cups all-purpose flour
- 1-1/2 cups fine cornmeal
- 3/4 cup golden raisins
- 2/3 cup rum
- 3 large egg yolks
- 3/4 cup granulated sugar
- 2 teaspoons vanilla
- 1 cup butter, melted and cooled slightly
- Pinch of salt
- Grated zest of 1 lemon
- 1/3 cup pine nuts
Confectioners’ sugar for dusting
Heat oven to 375 °F.
Sift flour and cornmeal together into a bowl; set aside. Soak the raisins in the rum until swollen, about 20 to 30 minutes.; drain and pat dry. (Note from Joe: Don’t throw away the rum. Sip on it while making the cookies!)
Using a mixer, beat the egg yolks, sugar and vanilla together until smooth, thick and lemon colored (about 1 minute). Gradually add the melted butter, flour mixture, salt and lemon zest. Mix or knead until you get a smooth dough; knead in the raisins and pine nuts.
On a lightly floured surface roll dough to about a 1/2-inch thickness and cut into small diamond shapes. (A cookie cutter works well too.)
Place on greased or parchment-lined cookie sheets and bake about 12 to 13 minutes or until golden, reversing sheets halfway through. Cool on cookie sheets about 5 minutes before removing to wire racks. Sprinkle with confectioners’ sugar and serve warm or at room temperature.
About 5 dozen 2-inch cookies.
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