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!

 

Cream doughnut

There's another receipe taken from "Le ricette dell'Amicizia".

Thanks to Ms. Giuseppina Mascolo for having shared this receipe with us.

DOUGH'S INGREDIENTS :

500 g. flour

200 g. patatoes

50 g. butter

25 g. brewer's yeast

1 teaspoon of sugar

1 glass of milk

1 lemon (only grated lemon peel)

CREAM'S INGREDIENTS :

150 g. flour

150 g. sugar

2 yolk

500 ml. milk

1 lemon (only grated lemon peel)

METHOD:

Boil the potetoes, press them and add butter and salt. In a bowl put the flour,the sugar, eggs and the brewe's yeast aldready added to the milk and the grated lemon peel. now kneading all togheter. When the dough is uniform let it rest for 30 minutes, after that divivede it in two halfs and lay it on a table with the flour. Form two discs, both of them must be no more 2 cm ; On a sisc put the cream and than cover with the other disc. You can use a cup or anything round to give it a shape and than cover with a wet towel. Let it rest for 2 hours ad fry in seed oil. Dust with caster sugar and serve!


Crumble potatoes and bacon

 

Ingredients (for 4 people):

1 Kg. boiled potatoes

250 g. bacon

500 g. provolone

1 onion

Rosemary and Oil to taste

Method:

Crumble the potatoes already boiled; in the meantime let's fry the onion in the oil, cut in pieces the rosemary and the bacon. Take a pan, greas it with suet and breadcrumbs. Put the potetoes on the casserole's floor and then apply the bacon coocked with the rosmary, now add the provolone cut in cubes. At last cover it with crumbled potetoes and breadcrumbs. Bake at 180 degree for 20 minutes more or less and the plate is served!

Enjoy

 


Bundt cake with nuts

 

Recipe taken form the book "Le ricette dell'Amicizia".

Thanks to Ms. Graziella Coccia for this amazing recipe... now let's start:

INGREDIENTS (for 4 people)

150 g. nuts minced coarsely 

100 g. nuts finely minced

250 g. flour

250 g. sugar

120 g. butter

3 eggs

1 baking powder

1 pinch of salt

1  cup of coffee 

 

METHOD:

Stiff your egg whites with a pinch of salt using an eletric mixer. In a bowl put the yolks and the sugar, use the mixer to have a clear and frothy dogh. Add the melted butter, the flour and the baking powder and now meld. Add gently the whites and finally the minced nuts. Butter a mold in a shape of a bundt cake with a stick of butter and dust the flour gently; let that butter drop and bake at 180 °C  for 30-35 minutes. When the time has passed, pop out and leave for 20 minutes. Take the cake away from the mold and decorate with nuts and powdered sugar and voilà.

ENJOY YOUR MEAL!

 

torta noci 653x360






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