I am, as ever, a sucker for a recipe with a great name. Bring me your grunts, your bundts, your fools, slumps and sonkers. Take me across the pond and let me feast on jammy dodgers, bubble and squeak, rarebit and rumbledethumps. I hope you know it’s only a matter of time until we take in some scrumptious
nun’s farts. And so, for no reasons other than an inherent fascination with great food names plus egg whites to use up after
a batch of these evil things, I turned my attention this week to the
brutti ma buoni (meaning “ugly but good”), an egg white cookie that hails from Prato, Italy.
Read more »