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Recipes - Desserts
StruffoliIngredients: 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.
ChestnutIngredients: 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.
E 'nucellare C'O SUGARIngredients: 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.
PanettoneIngredients: 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.
HAZELNUT CAKES TO PIECESIngredients: 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.
PuddingIngredients: 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.
CHESTNUT CAKEIngredients: 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.
ZEPPOLE DI SAN GIUSEPPEIngredients: 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.
TALKIngredients: 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.
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:
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.
CAPRESE HAZELNUT CHOCOLATE FONDUE WITH ORANGE
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? The cherry BISCUITS AND CARAMEL
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