January 14, 2010
You know if you're a parent that moment when your toddler is quiet, and you allow yourself a momentary mental sigh of relief. And then, you think, wait–it's too quiet, and discover them in the bathroom, an entire roll of toilet paper unraveled around them, or the in the kitchen with the bubbles from the dish soap overflowing all over the kitchen floor, or all of your makeup taken out and spread all over the place. (Not that this has happened to me, ummm, I'm just saying!)
Or, in this case, you find that your two-year-old has moved a chair out from the table, stood up on it, and started stuffing his face with the dulce de leche pionono you made that morning. His cheeks are full-to-bursting like a squirrel storing nuts. At moments like these, my son Esteban is filled with such child-like delight in whatever he's done, I can't bring myself to scold him.
And then there's that motherly pride I get when I see Mr. Picky Eater as he's sometimes known eating (really, really eating!) something I've made. Is it possible that he inherited a genetic code that predisposes him to love Argentinean food? The boy who won't eat a chicken nugget loves milanesas and beef empanadas, sharp roquefort cheese, tangy black olives, and of course dulce de leche in any form.
Admittedly, these dulce de leche-lined pionono are easy to love–they're quick and simple to make, and of course filled with dulce de leche. Made with everyday ingredients, Pionono can be filled with things either savory or sweet, and make the perfect take-along to a party. They are great with coffee in the morning, or dessert in the evening. And you don't even have to be genetically predisposed to like Pionono, I think this photo says it all, don't you?
Find me on facebook: Rebecca Caro/Fans of From Argentina With Love and on twitter: RebeccaCaro or send me an email to get my monthly newsletter: email@example.com Additional photos on flickr–From Argentina With Love.
5 tablespoons sugar
1 teaspoon honey
5 tablespoons flour
Preheat the oven to 400 degrees Fahrenheit. In a stand mixer, put the eggs, sugar, and honey, and beat on high speed for 8 to 10 minutes. Meanwhile, line a rimmed cookie sheet with parchment paper and grease with butter or spray with cooking spray.
After 8 minutes, you should have a fluffy batter. Add the flour in all at once and beat for one minute more, until incorporated. Pour the batter onto the cookie sheet and spread gently with a spatula (you don't want to de-fluff the batter!) Make an even layer covering the cookie sheet. Place in the oven for 6 minutes.
Dampen a cotton or linen (not terry-cloth) towel and put it flat on the counter. Sprinkle it lightly with sugar. Lift the parchment paper off of the cookie sheet, and lay the pionono face down on the wet towel, paper-side up. Carefully peel the corner of the paper off, and continue, careful not to rip the pionono, until the paper has been removed. You may rub the paper with a wet washcloth to help detach it. Fill as below or as desired. Starting at one end, roll carefully until you reach the other end (too long on the wet towel is not good) and slice. Arrange on a plate to serve.
Dulce de leche filling: Using either homemade or store-bought dulce de leche, spread a 1/4 inch thick layer of dulce de leche on the sponge cake before rolling.