Precipizi is an old Chanucah recipe from Ancona, in central Italy. This is my version, which I serve piled in a pyramid topped with coloured sugar sprinkles, like struffoli — a Christmas dessert from Naples. An old Jewish tradition presented in a modern way inspired by traditional Italian cooking.
A window cleaner named Danny looked at the wine bottles lining my front hall and asked why there were so many of them. When I explained, we got to talking about wine. I asked what he liked drinking best, and he promptly reeled off an all-French list including Chablis, Sancerre, and Châteauneuf-du-Pape among other glories.
Butternut squash is one of my favourite vegetables: it’s sweet, tasty, and filling with barely any calories or fat. The soup is extremely rich despite containing not a drop of cream — kind of unbelievable, because the texture is so creamy. If you are trying to lose or maintain weight, this recipe is a keeper.
Serves: 8 to 10
Preparation: 15 minutes
Cooking: 1 hour
This is a light dessert that’s crumbly and buttery on the bottom and very simple to make. Apricots or peaches also work well. It can be refrigerated in an airtight container for up to 5 days — serve at room temperature.