Easter's cake

Receipe taken fromfrom the book "Le ricette dell'Amicizia". Let's thank Ms. Emilia Florio.

Let's start!

INGREDIENTS:

1 kg flour

3 eggs

150 gr sugar

200 gr pork fat

1 pz. brewer's yeast

liquor q.b.

METHOD:

Add all the ingredients together and kneading them. Now form two long dough, wave them and close it all in a shape of a circle.If you like ita add in the middle a raw egg. Let it rest for 12 hours and then cook it slowly in a oven at 180° untill it's cooked. Cut it in slices and serve!

Enjoy!

 

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Limoncello Apples with custard

Receipe taken from the book "Le Ricette Dell'Amicizia".

Thanks to Ms. Giovanna Brancati.

Now Let's go!:

INGREDIENTS

-Limoncello Agerola (tipical Agerola's apples)

-Custard

-Black berry syrup (water-sugar-black berry juice)

METHOD

Clean the inside of the apple and leave the  peel. Cook fot 10 minutes at 170°; when the apples will be baked stuff them with the custard. At the end, cover the apples with the syrup and let it became colder. Before you serve it add gently the powender sugar.

Enjoy!

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Gnocchi di ricotta al sugo

An amazing recipe taken from "Le ricette dell'amicizia", thanks to Mr. Salvatore Ruocco who gave us this one.

And now let's go!

Ingredients (for 4 people)

1 kg. Agerola's ppotetoes

500 g. Agerola's ricotta

500 g. flour

2 eggs

Method

Boil the potetoes e sift them with a sieve, let them become colder and add the ricotta, the flour and the eggs.Knead it all but be gently. Make some pasta's round 2 cm lenght and give them the shape with your finger. Boil and finish with the sauce.

For the sauce: peeled tomatoes, porcini mashrooms,  Agerola's provola affumicata.

Enjoy!


The "Chiacchiere"

This a tipical Carnevale's cake, one of the happiest celebraatiion of all, as the tradition requires we cook it  only in february.

In order to prepare this plate you may follow the instructions below to serve your guests a fantastic new plate. It tastes great. There's the receipe:

Ingredients per 6 person

240 gr flour

20 gr butter

1 littlespooon of acquavite

grated lemon peel

20 gr sugar

2 eggs

1 pinch of salt

Method

Put the flour 00 on a table, add a pinch of salt, 2 spoon of powender sugar, 2 eggs, 20 g butter, some grated lemon peel and 1 littlespoon of acquavite.

Kneading all the ingredients, until the compound will be smooth and clear.

Give it the shape of a ball, and let it rest for 30 minutes. lay the compound down with a rolling pin until it become very thin.

Fry the chiacchiere, little by little, in a lot of arachid oil or hot lard, turn them during the cooking: they have to be crispy, but still clear.

Let them drip for a while and add the powender sugar and serve, enjoy!

 





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