Just one of the many things pondered in the inevitable English English vs. American English discussion that ensues when an American marries a Brit. (Or as it has become known in our household, the “Your people obviously say it wrong, so just concede the point” debate.)
Fortunately, it doesn’t really matter how you pronounce it, our Bernese Mountain Dog Dexter just inexplicably loves them. So when I was selecting a treat recipe from my new organic doggie cookbook (a little post-Christmas gift to myself from the awesome Bubba Rose Biscuit Company), the delicious sounding Mambo Italiano biscuits heaping with fresh tomato sauce and Italian spices was an easy choice.
For those who don’t know Dexter, he is without question one of the world’s most discriminating dogs and has embarrassed more than a few London pet shop owners by eagerly accepting, then flatly rejecting their offerings of whatever treats they happen to be sampling. Understanding that this is not exactly helpful in assisting in the sale of these treats, I cringe every time we end up in this situation, already visualizing the inevitable and awkward conclusion. These biscuits however are sure to be bullet proof.
It is also worth noting that this recipe (and from what I can tell, all of the recipes in this book) are wheat, corn and soy free, as these are common allergens for dogs.) If you have a beloved pooch at home who has a pallet for the finer things, I highly recommend giving this recipe a go. Fido will definitely thank you for it!
Organic Doggie Snacks Recipe – Mambo Italiano
1 1/2 cup oat flour
1 1/2 cup brown rice flour
1 6-oz. can tomato paste
1/2 cup fresh mozzarella, finely chopped
1/2 cup grated parmesan cheese
1/2 cup pureed roasted red peppers (optional)
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. rosemary
1 egg
1/2 cup water
Preheat oven to 350. If using roasted red peppers, puree these in food processor.
Combine all ingredients and mix thoroughly until a dough forms. Roll dough out on lightly floured surface to about a 1/4 inch thickness. Use a cookie cutter for specific shapes, or just cut in strips with a pizza cutter. Place on ungreased cookie sheet (they can be close together as they don’t spread while baking.)
Bake for 20-25 minutes until golden brown. Remove from the oven and cool on wire rack. Store in airtight container in the refrigerator.
Bellissimo!
