Bistefani Krumiri Classic Biscuits (300g)

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Wash the parsnip, carrots and butternut squash (we’re leaving the skins on). Quarter the parsnip lengthways, remove the fluffy core and chop into bite-sized chunks (about 2cm), adding to the tray as you go. Even more artfully, when all the dough has been used up, form the 'canelli' into half moon shapes 'appena accennata'. How to Enjoy Krumiri Trim the leek and quarter lengthways, wash, finely slice and add to the pan, followed by the spinach. Stir regularly, until dark, dry and intense, then remove and leave to cool. In a large roasting tray, mix the curry paste with a pinch of sea salt, 2 tablespoons of oil and 1 tablespoon of vinegar.

In the sauce, feel free to use passata in place of the tinned tomatoes, or you could even add roughly chopped fresh tomatoes. And, if you’ve haven’t got coconut milk, try using regular milk instead. If you share my cornmeal enthusiasm, consider trying my go-to recipe for shortbread, or these violet cornmeal macarons.On the veg front, use what you’ve got, potatoes, cauliflower, sweet potatoes, aubergine, even chunky mushrooms would work. Their goodness, my friends, is legendary, and their history – along with that of their name – is very interesting indeed. Fold in the dough over the filling, patting it together as you go and sealing the filling inside, then pat out to just under 25cm. Wipe out your frying pan, then gently lift the naan into it.

Aside from this minor hurdle, these are precisely my kind of cookie: crumbly, with the teasing crunch of cornmeal between your teeth, delicately flavored, and not too sweet. And in keeping with the regional theme, I have found them to be ideal companions to a scoop of homemade Nutella ice cream***. Cream together the butter and sugar. Add the eggs one at a time, mixing well between each addition. Add the vanilla and mix again. Every Italian is familiar with the old, 1980s commercials for the brand-name version of these crunchy yet buttery V-shaped delicacies, where an irascible bespectacled cookie factory owner would shout at its rather meek head baker for using only the best ingredients to make krumiri, risking to bring his business on the verge of collapse – the assumption here being that quality ingredients are costly and the company would lose profit. In fact, thanks to that very brand, krumiri are a common sight in our grocery stores, from North to South, but we shouldn’t forget their origin is fully traditional and they are made, especially in Monferrato, artisanally, too. For more than a century, they have been a beloved accompaniment for coffee and tea, cioccolata calda,and even wine wine. Cook the naan at the bottom of the oven for 20 to 25 minutes, or until golden and crisp on the outside, fluffy in the middle. Mix the butter with the powdered sugar and egg yolks, then add the flour and cornmeal, a pinch of salt and the seeds scraped from the vanilla pod. Blend into a stiff dough. Let rest in the refrigerator for at least 30 minutes.

Meanwhile, for the sauce, put a large shallow casserole pan on a medium heat. Peel and finely chop the ginger and garlic, and place in the pan with 1 tablespoon of oil, stirring regularly.