Roccocò

Ingredients for 4 people:

 

1\2 kg of sugar

300 g shelled almonds

one peel of grated lemon

1 teaspoon of cinnamon

salt

5 g of ammonium carbonate for sweets

1 egg

1 egg yolk

1 teaspoon of vanillin

lard

 

Preparation:

 

Put the flour on the marble and make a hole in the center, add the sugar and remake the hole. Add the almonds, the peel of grated lemon, half teaspoon of cinnamon, the salt and mix everything. If necessary add warm water. Add the ammonium carbonate and mix everything. When the mixture is ready make the bagels. Put in the baking tin and place the bagels. In a dish beat eggs with a vanillin and pour the mixture on bagels. Bake and cook the bagels for about 40 minutes. In the end let cool the bagels.

 

T.M.

L.C.


Roccocò

Ingredienti per 4 persone:


½ kg di zucchero
300 g di mandorle sgusciate
la buccia di un limone grattugiata
1 bustina di cannella
sale q.b.
5 g di carbonato ammonico per dolci
1 uovo intero
1 rosso di uovo
1 bustina di vanillina
Sugna

 

Preparazione:


Mettere la farina sul marmo e fare un buco al centro, aggiungete poi lo zucchero e rifare il buco, aggiungendo le mandorle a pezzetti, la buccia di limone grattugiata e poco più della metà della bustina di cannella, un pizzico di sale e impastare il tutto. Aggiungere se occorre un po’ di acqua tiepida. Dopo aver impastato bene unire i 5 g di carbonato ammonico per dolci e impastare ancora. Pronto l’ impasto fare tanti taralli. Da parte preparare una teglia e stendere sul fondo un po’ di sugna e sistemare i taralli. In una terrina sbattere le uova con una bustina di vanillina e versare il composto sui taralli stendendo bene con la mano. Infornare e lasciare cuocere per 40 minuti circa. Finita la cottura lasciare raffreddare i roccocò.

 

T.M.

L.C.


Walnut cake with pears

Torta Pere e nociIngredients for 4 people

300 g of pastry
40 g of walnuts kernel
3 pears
80g caster sugar
10 g of butter
1/2 tablespoon baking yeast
icing sugar

 

Preparation

Peel the pears, core the and cut into slices. If you use fresh walnuts kernels boil them in water for 1 minute, drain and take away the thin film that covers them as, if not dried, it is bitter.
Chop the walnuts. Stir in the pastry the yeast dissolved in 1 tablespoon of warm water, the walnuts and a fifth of the sliced pears cut into small pieces, mixing all the ingredients.
Grease a cake pan with butter and line with the prepared dough; pour in over the remaining pear slices, arranging them in a radial pattern, and sprinkle with granulated sugar.
If you want to give the cake an intense amber colour, use brown sugar, preferably raw.
Bake the cake and cook at 180 ° C for about 30 minutes. Let the cake cool, sprinkle with 2 tablespoons of powdered sugar and serve.

 


Struffoli

struffoli

Ingredients for 8 people

300 g of flour type 00
125 g of fluid honey
125 g of orange and lemon peel candied
4 eggs
1 egg yolk
1 tablespoon sugar
1 large orange
1 lemon
60 g of butter
300 g of lard

 

Preparation

Wash and dry the orange and the lemon drying them with paper towels, then grate the peel collecting it in two separate small bowls. Sift the flour on the work surface and place in the centre sugar, a pinch of salt, the lemon peel, softened butter, eggs and egg yolk. Knead the ingredients until the dough is smooth and elastic: with it form a ball, flatten and divide it into sticks about the size of a finger, which you will cut to obtain many small cylinders.
Heat the lard in a frying pan and, when it becomes hot, fry the struffoli, draining them with a slotted spoon as they golden and rest them for a few moments on paper towels to drain the excess oil.
Pour the honey into a saucepan, add the candied orange and citrus peel and melt on low heat. Pour the struffoli in a casserole, a few at a time, and stir gently with a wooden spoon so that the candy with the honey.
Gradually as the struffoli are ready, pile them on a serving plate and, with moistened hands, mode them giving the composition a pyramid shape. Let cool for about 2 hours before serving.

 






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