These pizzelles are light and crisp. Serve them plain or dusted with powdered sugar. To keep them crisp, store them in an airtight container. Makes between 28 – 30 pizzelles depending on size
1/2 cup (4 oz) unsalted butter, melted and cooled, (don’t use oil as a substitute)
1 3/4 cups (8.3 oz/ 235 g) All-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground anise seed or extract (optional)
3 large eggs
3/4 cup (5 oz) granulated sugar
1/2 teaspoon kosher salt
1 teaspoon pure vanilla extract
Set a sieve over a medium bowl and sift together flour, baking powder, and ground anise seed (if using). Set aside.
In a large mixing bowl whisk together eggs and sugar. Whisk in the cooled melted butter, vanilla, and anise extract (if using instead of the anise seed). Switch to a wooden spoon and mix the flour mixture into the egg mixture. Batter will be stiff enough to be dropped by spoon. Batter can also be refrigerated to be baked off later.
When ready to proceed, heat a pizzelle iron until hot (the light goes off on mine when ready). Using a heatproof pastry brush, brush a bit of clarified butter on the top and bottom of the pan. Drop a spoonful of batter onto each side of the iron. (I used a #50 ice cream scoop, about ½ full.)
Close the lid and cook for about 30 seconds (give or take depending on your iron). Using a fork or offset spatula carefully remove to a cooling rack until the pizzelles are cold and crisp.
VARIATION PIZZELLE CON CIOCCOLATTE: Add 3 tablespoons cocoa and 3 tablespoons sugar to the basic Italian Pizzelle recipe. If desired, you may substitute chocolate flavoring instead of the vanilla and anise flavoring.
Roasted Fennel Crusted Pork Belly
I jumped on the pork belly craze a few years back and have been experimenting with a variety of dry rubs. Slices of this fennel crusted number is delicious as part of a Ramen bowl or atop a bowl of lentils.
Remember that when selecting a worthy slab, if possible, go for one that has the same thickness thoughout so that it cooks evenly.
1 ½ to 2 pounds pork belly, skin-on
2 teaspoons whole fennel
4 teaspoons kosher salt
2 teaspoons granulated sugar
Freshly ground black pepper
Using paper toweling dry the pork belly. With a sharp knife, score the fat/skin side every ½-inch at a diagonal. Repeat cutting in an opposite diagonal to create a diamond shape pattern. Set aside.
Using a mortar and pestle or a spice grinder, grind the fennel. Mix with salt, sugar, and pepper. Rub the pork belly on all sides. Wrap in food film and refrigerate overnight. When ready to continue remove the pork belly from the refrigerator and preheat oven to 425 degrees F.
Set the pork belly skin/fat side up on a grill pan or a roasting rack. Roast pork belly for 30 minutes on the middle rack. Reduce heat to 275°F and continue roasting for an additional hour or until tender but not mushy. (Larger pieces of pork belly will take longer.)
Remove from oven and let cool to room temperature. Wrap tightly in food film and refrigerate until chilled through – at least a few hours and up to 2 days (this makes for easier slicing). Reheat slices in a sauté pan and serve as desired.