CBS News
Four Italian U.N. peacekeepers wounded as Israel and Hezbollah militants clash in Lebanon
Rome — Four Italian soldiers were lightly hurt Friday in a rocket “attack” on the U.N. peacekeeping mission in Lebanon amid reported intense clashes between Hezbollah militants and Israeli forces, Rome said Friday. Italian Foreign Minister Antonio Tajani said initial evidence pointed to Hezbollah being behind the strike that wounded the peacekeepers.
Prime Minister Giorgia Meloni expressed “deep indignation and concern” over “new attacks suffered by the Italian headquarters of UNIFIL in southern Lebanon.”
“These attacks are unacceptable,” she said in a statement, calling on “the parties on the ground to guarantee, at all times, the safety of UNIFIL soldiers and to collaborate to quickly identify those responsible.”
Meloni did not attribute blame but her foreign minister and deputy prime minister Tajani told reporters it was likely Hezbollah.
“There were believed to be two missiles, from what it appears, they are believed to have been launched by Hezbollah,” he said in Turin.
AFP/Getty
A foreign ministry spokesman said the Italians would await an investigation by UNIFIL.
Defense Minister Guido Crosetto said “four Italian soldiers were slightly injured following the explosion of two 122 mm rockets that hit the UNP 2-3 base in Shama” in southern Lebanon.
Two rockets appear to have hit a bunker on the base and the soldiers were hit by glass shards after windows shattered, Crosetto said, slamming the attack as “intolerable.”
In a statement, Crosetto said he contacted his Lebanese counterpart, “reiterating that the Italian contingent of UNIFIL remains in southern Lebanon to offer a window of opportunity for peace and cannot become hostage to attacks by militias.”
“I will try to speak with the new Israeli Minister of Defense, which has been impossible since he took office, to ask him to avoid using UNIFIL bases as a shield,” he said.
“Even more intolerable is the presence of terrorists in South Lebanon who are endangering the safety of the blue helmets [UNIFIL peacekeepers] and the civilian population,” he added.
Tasked since 1978 with monitoring the “Blue Line” separating Lebanon from Israel, the United Nations Interim Force in Lebanon (UNIFIL) has more than 9,300 troops based in the country. The UNIFIL forces have come under attack several times during the Israel-Hezbollah war, including by Israeli forces, according to the U.N.
The U.S. government has helped lead ongoing negotiations aimed at brokering a ceasefire between Israel and Hezbollah, and there was hope earlier this week as top White House envoy Amos Hochstein returned to Israel for discussions with senior Israeli officials, but he returned to Washington without any real advances being announced.
The Old Fashioned, a popular whiskey cocktail, dates back to the early 1800s. The drink’s ingredients changed over the years, but it earned its name when patrons requested it “the old-fashioned way.”
Country superstar Dierks Bentley and Josh Ellis offer “Sunday Morning” viewers their version of the classic favorite. Their recipe calls for Bentley’s Row 94 Kentucky bourbon, and Ellis’ Withco Old Fashioned Mix.
Dierks Bentley’s Old Fashioned
Ingredients:
0.5 oz. Withco Old Fashioned Mix
2 oz. Row 94 Whiskey
Garnish with cinnamon stick, rosemary and orange rind
CBS News
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These buttery, soft yeast rolls strewn with flecks of fried herbs and toasted garlic, from Food & Wine food editor Paige Grandjean, are the perfect complement to any holiday table. They are rich and buttery with a fluffy crumb that’s so tender it almost melts in your mouth.
Lightly fry the herbs and garlic to release the flavorful oils and infuse the rolls — and your kitchen — with an irresistible aroma. The unbaked rolls can be chilled overnight; just be sure to allow time for the final rise before baking.
Victor Protasio, Food & Wine; Food Styling by Chelsea Zimmer; Prop Styling by Audrey Davis
Fried Herb Yeast Rolls
By Paige Grandjean
Active Time: 55mins.
Total Time: 3 hrs. 5 mins.
Yield: 24 rolls
Ingredients:
1/4 cup unsalted butter
1/4 cup olive oil, plus more for greasing
6 garlic cloves, finely chopped
1/2 cup chopped mixed fresh herbs (such as sage, rosemary, parsley, and thyme)
1 1/2 cups sour cream
2 1/2 tablespoons granulated sugar, divided
4 teaspoons sea salt
1/2 cup plus 1 teaspoon warm water (100°F to 110°F), divided
4 teaspoons active dry yeast
2 large eggs
5 cups (about 21 1/4 ounces) bread flour
Flaky sea salt, to taste
Instructions:
- Heat butter and oil in a medium skillet over medium, stirring constantly, until melted and foamy, about 2 minutes. Add garlic, and cook, stirring constantly, until lightly browned, 1 to 2 minutes. Add herbs, and cook, stirring constantly, 30 seconds. Reserve 1 tablespoon herb oil in a small bowl, and set aside. Pour remaining oil into a medium-size heatproof bowl, and add sour cream, 2 tablespoons sugar, and fine sea salt. Stir to combine, and set aside.
- Stir together 1/2 cup warm water, yeast, and remaining 1/2 tablespoon sugar in bowl of a stand mixer fitted with the dough hook. Let stand until foamy, about 5 minutes. Stir in sour cream mixture and 1 egg. With mixer running on medium-low speed, gradually add flour, beating until incorporated, about 4 minutes. Increase mixer speed to medium, and beat until dough is smooth and elastic, 6 to 8 minutes. Transfer dough to a lightly greased large bowl. Cover and let stand at warm room temperature until doubled in volume, about 1 hour.
- Turn dough out onto a clean work surface, and divide into 24 (about 13/4-ounce) pieces. Shape into balls, and arrange dough balls in a lightly greased 13- x 9-inch baking pan. Cover loosely with plastic wrap.
- Let dough balls stand at warm room temperature until almost doubled in volume, 45 minutes to 1 hour. Preheat oven to 375°F during final 20 minutes of proofing.
- Whisk together 1 egg and remaining 1 teaspoon warm water in a small bowl. Uncover rolls, and brush lightly with egg mixture. Bake in preheated oven until golden brown, 20 to 25 minutes. Brush tops of hot rolls evenly with reserved 1 tablespoon herb oil, and sprinkle with flaky sea salt to taste. Serve warm.
Originally published in Food & Wine magazine, November 2023
Notes
Keep an eye on your mixer! Stand mixers can “walk” when dough is mixed in them in a speed as high as medium. Be sure to stay close by and watch it to prevent a mess.
This dough is very enriched so it will take longer than some other doughs to become elastic. It will pass a window pane test more or less but will still remain pretty tender.
FAQs
Can I make this recipe ahead of time?
The dough can be prepared through step 3, covered tightly with plastic wrap, and chilled for up to 1 day. Proceed with the recipe as directed, increasing proof time in step 4 to 1 hour and 30 minutes, if needed.
What should I serve with fried herb yeast rolls?
“I am totally planning to make these for the holidays!”, one tester raved after trying these rolls. “They are delicious, make enough for a crowd, and can be made ahead.” The herb rolls would also be delicious dunked in your favorite soups or served with saucy pastas. Use for sliders with holiday leftovers, or cube up, toast, and make a strata.
For more info:
Check out the “Sunday Morning” 2024 “Food Issue” recipe index