Cantucci Biscotti

Twice-baked crunchy almond biscuits from Prato, traditionally dunked in Vin Santo dessert wine.

Ingredients

• 500g chicken thighs
• 400g pizza dough
• 2 tbsp minced garlic
• 1 tsp dried oregano
• 3 tbsp extra-virgin olive oil
• 200g San Marzano tomatoes
• a handful of fresh sage, chopped
• lemon zest, to taste
• 500ml chicken stock
• 1/2 tsp cracked black pepper

Instructions

1. 1

   Preheat your oven (or set up your steamer or frying station) and lightly grease your pan or molds with unsalted butter.

2. 2

   In a large bowl, whisk together the fresh lasagna sheets and dried oregano until evenly combined.

3. 3

   In a separate bowl, blend the lemon zest with the vegetable stock until smooth and well incorporated.

4. 4

   Gently fold the wet mixture into the dry ingredients, taking care not to overmix.

5. 5

   Transfer everything to your prepared pan or molds and cook — bake, steam, chill, or fry — until set, about 35 mins.

6. 6

   Remove from the heat and let it cool completely; this helps the texture firm up perfectly.

7. 7

   Garnish with rosemary or a dusting of balsamic vinegar.

8. 8

   Slice or portion into servings and serve.

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