When winter strikes, I find myself spending more time baking. A few years ago my Mom gave me a leather bound book with my grandmother Louise’s signature recipes. She hand-wrote each one. It is the most thoughtful gift I’ve ever received. I keep adding more of my grandmother’s recipes to it, testing them and retesting them.
I recently made a version of her anise biscotti. In Italy, the term biscotti refers to a twice-baked cookie. I adapted the recipe using butter instead of margarine and orange essence instead of anise oil.
Combine sugar and butter. Add eggs well-beaten, flour, baking powder and essence. Mix together and form 3 strips approximately 6 inches wide and 10 inches long. Bake at 400 degrees for about 15 minutes. Remove from oven, slice and place under broiler to brown both sides.
They are tasty hot out of the oven or dunk them in coffee for breakfast or a snack!
This trip I reluctantly gave it a try. I ordered a caffè strapazzato, 
I was a bit worried when I mixed the ingredients together, rolled out the dough and it looked a little less than appetizing!
15 minutes later and out came a tray of sparkling gems.
The cookies were melt in your mouth-crumbly and packed a chocolate punch. Serve them warm or at room temperature. The next time I make them, I’ll try reducing the quantity of butter.
Luca Montersino’s desserts are available at 
We snuck in without a reservation. By 1:30 the dining room was packed. Starters include carciofi alla giudia
We ordered 
Second courses include polpette (meatballs), abbacchio (lamb) and 
Side dishes include cicoria ripassata (chicory sauteed with olive oil, garlic and spicy red pepper), spinach and grilled seasonal vegetables. When in season, I order a salad of puntarelle (a type of chicory) as a side dish. The bitter green stalks are tossed in a dressing of anchovies, lemon juice, olive oil and garlic. If you love anchovies like me, you’ll want to mop up every last fishy drop with a hunk of bread.
Desserts include tiramisu, crostata (a tart usually filled with jam) and fresh fruit.
Located in the heart of Trastevere, Glass boasts the highly creative cuisine of Chef Cristina Bowerman, modern décor, professional service and an extensive wine list. 
Each course was well executed and beautifully presented. Red shrimp covered with dehydrated prosciutto from Parma in a lettuce and oyster coulis served with a scoop of 
Three pasta themed dishes followed. 
Duck breast with pumpkin and glazed banana in a red wine sauce was served next. The meat was nicely cooked and tender. The main dessert was a yogurt semifreddo with verbena oil. Adorned with flowers and sprouts it was an unexpected delight.
A 65 euro and 90 euro tasting menu are available or you can order à la carte. We agreed that the tasting menu was one of the best and most unique meals that we have enjoyed in Rome. I can’t wait to return and sample more of Bowerman’s unique dishes…I’ve got glazed eel on my mind.