Some haunting recipes from Le Virtu pastry chef Angela Ranalli

BONES OF THE DEAD (OSSI DEI MORTI)

3 tablespoons unsalted butter, room temperature

1 1/4 cups sugar

1/2 lemon, zested

1 egg white

1 3/4 cups flour

1 teaspoon ground cinnamon

1/2 cup ground almonds

1 teaspoon ground cloves

Powdered sugar

In medium-sized bowl, beat butter until creamy. Add sugar, lemon zest, egg white and beat until combined.

In a separate bowl, whisk: flour, cinnamon, almonds, and cloves. Gradually add the flour mixture to the wet ingredients in the mixing bowl until a ball has formed. Add a quarter-cup of lukewarm water (more if necessary) to help form a ball. Wrap dough in plastic and refrigerate for 20 minutes.

Preheat oven to 350 degrees.

On a lightly floured surface, take small portions of the dough and roll into ropes that are about the thickness of your finger. Bake on a parchment lined cookie sheet for 10-15 minutes. Let cool, then dust lightly with powdered sugar.

Store uneaten cookies in an airtight container. Makes about 2 dozen "bones."

COLVA

2/3 cup farro

2 tablespoons vincotto (can substitute sweet balsamic vinegar)

1 tablespoon honey

1/4 teaspoon cinnamon

1/4 teaspoon sea salt

1 cup red seedless grapes, cut in half

2/3 cup fresh pomegranate seeds

1/2 cup coarsely chopped candied orange peel

Heaping 1/3 cup chopped walnut pieces

Heaping 1/3 cup chopped hazelnuts

3 ounces dark chocolate, chopped

Soak farro overnight in a bowl of water to reduce cooking time. It will take 10 to 15 minutes to cook if soaked; otherwise, it will cook in about 20 to 30 minutes.

In a medium saucepan, combine farro and 1 1/2 cups cold water. Bring to a boil, then reduce to a simmer and cook until tender yet still firm. Farro should be slightly chewy.

Drain farro; transfer to a bowl. Add vincotto, honey, cinnamon and salt; stir to combine. Let cool to room temperature. Add grapes, pomegranate seeds, candied orange, nuts and chocolate; stir once to combine, then transfer to serving bowl. Serve with the cookies. Serves 4-6.

FIRST SNOWFALL POLENTA

9 cups water

5 sprigs fresh rosemary

1 garlic clove

2 2/3 cups polenta

8 tablespoons unsalted butter, softened

Kosher salt and freshly ground pepper

3/4 cup grated pecorino cheese

Extra-virgin olive oil for drizzling

In large saucepan, combine water, 1 tablespoon kosher salt, rosemary and garlic. Bring to a boil, then reduce to a simmer.

Remove garlic and rosemary using a slotted spoon, and discard.

Gradually add the polenta in a thin stream, while whisking constantly - clockwise, for good luck, of course! Once polenta is fully incorporated, whisk for 1 minute. Reduce heat to low and cook for 45 minutes, stirring vigorously with a wooden spoon every 5 to 10 minutes until it begins to thicken.

Once fully cooked, remove from the heat and let stand 5 minutes. Fold in butter and season to taste with salt and pepper. Serve warm, topped with a sprinkling of grated pecorino cheese and a drizzle of extra-virgin olive oil.

Traditionally, polenta is poured onto the table itself, topped with tomato meat sauce and eaten communally with spoons and a crusty loaf of bread. If your style isn't exactly 18th-century Italy, portion onto plates and top with sauce. Either way, serves 6.