{"id":17069,"date":"2013-03-16T23:24:10","date_gmt":"2013-03-16T22:24:10","guid":{"rendered":"https:\/\/www.laragazzacolmattarello.com\/occhi-di-bue-cookies-filled-with-jam-or-nutella\/"},"modified":"2026-08-27T14:00:19","modified_gmt":"2026-08-27T12:00:19","slug":"occhi-di-bue-cookies-filled-with-jam-or-nutella","status":"publish","type":"post","link":"https:\/\/www.laragazzacolmattarello.com\/en\/occhi-di-bue-cookies-filled-with-jam-or-nutella\/","title":{"rendered":"Occhi di bue, cookies filled with jam or Nutella"},"content":{"rendered":"

The only advantage of one of the few problems I have had with the Roman way of being is that they often made me feel like one of my favorite Star Trek characters: Data<\/a>. I found it hard to understand when they were joking<\/a>, or when they were angry<\/a>, and I have had more than one awkward moment making a basic Catalan-style joke and finding that no one around me found it funny<\/a>. For this very reason, the day I learned what these cookies were called, occhio di bue (ox eye), because of how the funny waiter of the moment told me, I thought he was pulling my leg. So I continued asking for them by saying “this round thing with jam in the middle,” until at another bar on the other side of Rome, they asked me if I meant an occhio di bue and I had to surrender to the evidence.<\/p>\n

Unfortunately, this time I cannot inform you about the origin of this cookie, because it is not at all clear. I believe every European country has its own version of cookies similar to the occhio di bue, which they christen with whatever name they feel like. In fact, they remind me of the traffic lights I used to buy in Barcelona at Caelum<\/a>. Here they call it ox eye, because of its shape and, by the way, there are those who also give this name to a fried egg, for the same reason. Like crostate, rather than as a dessert, it is eaten for breakfast, as a snack, or to accompany tea. In Rome you find them everywhere, although that does not mean their flavor is always the same, not by a long shot. Leaving aside the quality or the care with which they have been prepared, there is no standard recipe for preparing the dough. Of the ones I have tried, the one I will show you in this post is the one I like the most<\/a>. I found it looking for one that was less dry and hard than the ones I knew, and the truth is that they turn out to be some delicious occhi di bue. The only drawback is that, once baked, they are a bit delicate. Do not fill them, nor touch them until they are completely cold, and even then, you have to handle them with great delicacy if you do not want them to crumble in the blink of an eye.<\/p>\n

\"Occhi<\/a><\/p>\n

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\n \n Pasta fr\u00eda con #salm\u00f3n \ud83c\udf5d La #ENSALADA de #pasta m\u00e1s #FRESCA y #SABROSA del #verano \ud83e\udd52\ud83c\udf4b #recetafacil<\/span>\n \"Occhi\n <\/span>\n <\/a>\n
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\n Pasta fr\u00eda con #salm\u00f3n \ud83c\udf5d La #ENSALADA de #pasta m\u00e1s #FRESCA y #SABROSA del #verano \ud83e\udd52\ud83c\udf4b #recetafacil<\/span>\n <\/div>\n <\/div>\n\n
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\n El #bocadillo m\u00e1s #barato de #Roma \ud83c\uddee\ud83c\uddf9 Dos por menos de 2 \u20ac (y el agua, gratis) \ud83d\udca7#allanostra<\/span>\n <\/div>\n <\/div>\n\n
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\n #Pollo con #pimientos a la #romana \ud83c\udf36\ufe0f El #guiso italiano del #verano (mejor al d\u00eda siguiente) \ud83c\uddee\ud83c\uddf9<\/span>\n <\/div>\n <\/div>\n\n
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