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Recipes - Desserts

 

Index

Struffoli

Ingredients:

3 eggs -100 grams of sugar -50 g butter -1 cup anise -1 sachet of vanilla sugar grated lemon-peel-a little salt-a pinch of baking-flour taste -250 g of honey.

Preparation:

Forming a fountain with the flour, place the whole eggs, butter, sugar, anise, vanilla sugar lemon peel a por baking soda and salt and knead.
Working until the dough comes off hands. Tubular form of sticks and cut them into small pieces, fry in hot oil raise them to transmit them in a colander. When all the pieces have been fried take a pan and put 4 / 5 tablespoons of sugar, melt it a bit low heat, then add the struffolis and 250 grams of honey, run for about ten minutes. Remove them from the pan is still hot, place them in a dish. Embellish it with cedar, candied fruit, devil, white and silver confetti.

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Chestnut

Ingredients:

400g of chestnut flour -2 tablespoons sugar -4 eggs -1 packet of yeast-raisin-1 / 2 cup of oil -50 g of butter -1 / 2 liter of milk.

Preparation:

In a bowl mix all ingredients, grease a baking dish and pour the mixture over moderate heat Infomar.

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E 'nucellare C'O SUGAR

Ingredients:

1 / 2 pounds of shelled nuts -1 / 2 kg of sugar -1 teaspoon of cocoa-water.

Preparation:

In a saucepan, put it all together walnuts, sugar and water to wire nuts, or 1 cm above the little one.
As soon as the water boils, turn continuously with a wooden spoon until the sugar does not stick to the fruit and become completely dry. Continue cooking until the sugar becomes semi-liquid (like honey), remove from heat and pour it on a marble slab just oiled, pull the nuts one by one and sit on a tray.

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Panettone

Ingredients:

1 kg 500 grams of flour-sugar -2 cups of oil -2 cups milk -1 pinch of salt -8 egg-lemon -1 cup sweet liqueur -2 packets of yeast bread of angels.
Preparation: In a bowl combine eggs and sugar and mix. Add the flour a little at a time, oil, milk, salt, lemon juice and liqueur. Mix well to create a creamy smooth. Attached to the end, the two packets of yeast bread of angels around a little and pour. The mixture into a baking pan, buttered and floured. Put in hot oven for about 30 minutes. The pudding will be completely ready when inserting an appetizer of wood comes out dry.
NB: the panettone dough can be added many other ingredients such as hazelnuts, almonds, walnuts, apples, chestnuts, creating delicious desserts.

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HAZELNUT CAKES TO PIECES

Ingredients:

1 kg of shelled hazelnuts and chopped -1 / 2 kg of sugar-water.

Preparation:

Shell the nuts and chop coarsely. In a pan combine nuts, flush with water and sugar. As soon as the water boils, turning constantly with a wooden spoon until the sugar has dissolved assuming the consistency of honey. Remove from heat, pour it on a slab of marble just oiled and remove the pieces of form at will. Allow to cool and place on a tray.

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Pudding

Ingredients:

1 / 4 of a liter of pig blood -3 / 4 milk -3 / 4 sugar -200 g of cocoa butter -25 g -50 g -1 starch bag of cinnamon -1 packet of vanilla and cedar - chocolate delight.

Preparation:

In a saucepan pour cocoa, sugar and cinnamon and mix thoroughly. Apart dissolve the starch in 1 / 4 of milk, then add it to the mixture of cocoa. Add sift it with a gauze, blood and pork. Finally add the remaining milk. Put on the fire to flame at least for 1 hour, stirring well, then add the butter and let it cook for 1 hour. Lift the pan from heat and add vanilla, stirring slowly until the mixture is well incorporated.
Leave to cool the mixture, then add the cedar and dark chocolate, mixing well.

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CHESTNUT CAKE

Ingredients:

I kg of chestnuts -100 grams of butter -500 grams of sugar -1 / 2 pounds of ricotta -50 gr -100 gr of bitter cocoa cedar-some 'rum and candied cherries.

Preparation:

Peel, boil and mash the chestnuts, then pour into a bowl and add 100g of butter, 250 grams of sugar, 1 packet of vanilla, 3 tablespoons cocoa powder and 50 grams of candied citron. Then knead the dough with a wooden spoon for half an hour, pouring a few drops of rum. Apart prepare the ricotta cream poured into another container with the addition of 250 grams of sugar and 50 grams of cedar and processed as above.
Take a pan, roll out one part of the mix of chestnuts and then pour the cream cheese and cover with the remaining mixture of chestnuts.
Garnish the cake with candied cherries emettetela in refrigerator for 2 to 3 hours.

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ZEPPOLE DI SAN GIUSEPPE

Ingredients:

500 grams of flour -2 eggs -50 g -50 g of milk butter -3 tablespoons of sugar-salt -3 medium potatoes -1 yeast die-grated rind of lemon.

Preparation:

Mix flour with eggs and salt, to dissolve the yeast in the milk, put the butter in a water bath, mashing the potatoes, mix the sugar and adding all the rind of a lemon.
Educate and make tarallini it rise for 2 hours.
Spent the two hours, take a saucepan and half filled with oil. When the 'hot oil and cook them over moderate heat. Finally, having done drain on absorbent paper, pass them in the sugar.

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TALK

Ingredients:

400 grams of flour-80 g sugar -1 egg or two yolks -50 g butter -2-3 tablespoons brandy or orange-anise a pinch of salt-sugar icing.

Preparation:

Place the flour on the table and ask yourself the center sugar, eggs, salt, melted butter and brandy. Work the dough form a ball well, cover and let stand for 30 minutes. Form a thin sheet with a rolling pin, then with a knife or with the appropriate wheel ricavatene of thin strips.
Practice in each incision to squeeze some dough and get different shapes, or annodatela.
Fry in hot gossip in small amounts and allow to drain well, mash the sugar and arrange on a platter.

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Easter's Pastiera

Easter's Pastiera

The difference with Neapolitan pasta, are basically three: in the Avellino wheat prevails over all other ingredients, making sure to give the cake in question almost a characterization of pizza rustica. To complete the job, we think the ricotta, taste much stronger than the ricotta cheese, but to dissolve everything it should, and not a little, adding a glass of Strega liqueur dell'imbottitura dough.

Ingredients for a pasta Kg 2:

Ingredients

220 grams of raw wheat (equivalent to 600g of cooked grain) - 300 grams of wheat flour OO - 350g sugar -9 eggs - 500 g ricotta cheese - ½ liter of whole milk - 180 g of lard - 1 lemon - 1 teaspoon ground cinnamon - 80 g mixed candied fruit - 40 grams of orange blossom water - 1 cup of Strega liqueur, powdered sugar - 1 pinch of salt.

 

Procedure:

It 'better to soak the corn at home instead of buying ready, gives the pasta taste different, definitely stronger. So take the corn to soak in cold water for at least 10 days, remembering to change the water every day. After this time, drain, place in a saucepan with the milk and the grated rind of lemon and let cook until the milk is evaporated from the grain and then let it cool.

In the meantime, prepare the pastry with flour, 150 grams of sugar, 3 egg yolks and 150g of lard, knead vigorously until mushy and uniform, wrap it in a film and let rest for about 30 minutes in the refrigerator.

Now make the pasta dough and therefore chopped candied fruit, pour into a bowl, combine the remaining sugar, orange blossom, ricotta, short of witch and a pinch of cinnamon. Start working by adding the 6 egg yolks one at a time and finally the cooked grain. The last ingredient to be added are the egg whites with a pinch of salt.

Take over the pastry, roll out to form a disk, then store it in a circular cake after having greased with lard, add the stuffing mixture arrange strips of pastry over the length of the cake tin and bake in oven at 180 ° C for about 1 hour. When it is golden brown remove it from the oven and let it cool (sprinkle with powdered sugar if you prefer). Of course, the pasta is like pasta and beans: rested is good.

Easter's Pastiera

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CAPRESE HAZELNUT CHOCOLATE FONDUE WITH ORANGE

CAPRESE HAZELNUT CHOCOLATE FONDUE WITH ORANGE

Ingredients:

500 g butter,500g sugar,500g roasted hazelnuts,18 eggs (we will rise to the egg whites),70g flour 00,Cocoa 150gr,300g of dark chocolate,the peel of an orange

In a bowl, combine the butter with the sugar and work until the mixture becomes creamy, then add the egg yolks into the whites and continue by working on for about ten minutes. Then add cocoa powder, toasted chopped hazelnuts, and continue working for another 5 minutes. In a separate saucepan melt half the chocolate with half a glass of milk and half the orange peel. Combine the melted chocolate in the dough and continue to work for altri10 minutes, then add the egg whites for leavening, and pour into a greased and floured baking pan. Bake for 45 minutes at 150 ° C.Before serving, melt the other half of chocolate advanced, add the finely grated orange peel and sprinkle the mixture with the caprese ottenuto.Per there would be a precise matching Barolo Chinato, but someone in here was not a history of Irpinia Aglianico?

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The cherry BISCUITS AND CARAMEL

The cherry BISCUITS AND CARAMEL

Ingredients 1kg of biscuits
pastry: 600g flour 00
2 eggs
a pinch of salt
200gr sugar
250 gr. margarine
grated rind of half a lemon
1 cherry syrup for each cookie
caramel
The cherry BISCUITS AND CARAMEL
Prepare the pastry, let it rest for about 30 minutes in the refrigerator. Shape into balls about 2 cm in diameter and crush the middle with the thumb forming a reckless and put them in a steel pan on baking paper. Bake at 150 ° C for 5 minutes, then bake, place a cherry or caramel for each cookie and reinfornare for another 5 minutes.

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