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Cicerchiata
Cicerchiata
Original cake of Umbria, but typical also of Abruzzo, it is prepared
also without the mould, utilizing a marble surface, where you can pour
the batter and make a rustic bun that will be strewn with sugar and
coloured small sugar-coated pieces.
Ingredients:
500 g. of meal
500 g. of honey
50 g. of sugar
4 eggs
a pinch of salt
half glass of brandy
2 spoons of olive-oil
oil to fry
Mix together the meal, the eggs, the oil, the salt, the sugar and the
brandy to obtain an homogeneous dough; then divide it into small sticks
and, then, small pieces. Fry them in the oil and warm also the honey.
In fact, finally, the small pieces must be pour into the hot honey.
Arrange all on a big plate and decorate with broken almonds or chocolate
flakes or spout dust or castor sugar too.
Bugie, chiacchiere, cenci o crostoli
Typical food of many Italian regions, this carnival cakes (in the phot.)
that have many names, are based on simple ingredients, which can change
in the different regions.
Ingredients:
450 g. of meal,
100 g. of butter
100 g. of sugar
a small spoon of baking-powder
2 eggs
a pinch of salt
the grated peel of one lemon
half glass of white wine or grappa
lard or oil for to fry.
Mix
the meal with the baking-powder and the salt. Put the mixture on the
rolling-board, make a hole in the centre and add the eggs, the white
wine and the grated peel of lemon, the sugar and the butter. Make a
homogeneous mixture and level a thin dough, then, with a small wheel,
make rectangular strips. Fry in the lard or in abundant oil. Dry the
cakes with blotting-paper and serve them with castor sugar or honey
or small coloured sugar-coated pieces.
Fried
cream
Ingredients:
100 g. of meal
100 g. of sugar
5 eggs
the grated peel of one lemon
1 litre of milk
a pinch of salt
100 g. of bread-crumbs
oil to fry
Mix,
in a saucepan, two eggs and a yolk with the sugar, the lemon grated
peel and a pinch of salt. Put the saucepan on fire and add hot milk
in order to obtain an homogeneous cream. Boil for 2 or 3 minutes, always
mixing; then pour the cream on a plane and level in order to obtain
a thickness of 2 cm and, finally, let make it cold. Cut the cream into
lozenges and soak them in the eggs and in bread-crumbs and fry in boiling
oil. Finally dry the fried cream with blotting-paper. Serve with castor
sugar.
Apples
fritters
Ingredients:
4 apples
100 g. of meal
2 spoons of sugar
a pinch of salt
the grated peel of one lemon
half glass of milk
2 spoons of Maraschino or Grappa
oil to fry
Peel
and slice the apples, take away the cores and put the slices into Maraschino,
with the lemon grated peel and the sugar. Beat the eggs, add the meal,
the salt and the milk, then mix all to obtain a soft and smooth batter.
Soak the apples in the batter and fry them in boiling oil and, finally,
dry with blotting-paper. Serve with castor sugar.
Fritters
with raisins and pine seeds
Ingredients:
¼ of water
50 g. of butter
120 g. of meal
a pinch of salt
4 eggs
80 g. of raisins
30 g. of pine-seeds
2 little glasses of rum
oil to fry
Put
the grapes into the rum. Then put on the fire a small saucepan with
water, butter and salt and make it boil. After the boiling, take the
saucepan from the fire, add all the meal and mix. Then put the mixture
again on the fire and cook until when the batter take off the saucepan.
Add the first egg and let it repose for about 5 minutes, add the second
egg and let it repose and so on. At this point add the raisins and the
pine-seeds. Put a small spoon into the oil and, by this, take a small
part of the batter: a small ball to fry in hot oil. The fire must be
very high at the beginning of the cooking, then it's necessary to lower
it, in order to obtain a good cooking.
Put the fritters on blotting-paper and serve with castor sugar.
Zeppole
of S. Giuseppe
Ingredients:
100 g. of sugar
50 g of butter
400 g. meal
15 g. of yeast
2 eggs
1/2 l of milk
a pinch of salt
grated peel of one lemon
oil to fry
Melt
the yeast in warm water, then add the meal and amalgamate. Let it rise
for about 30 minutes. Then add the eggs, worm milk, the butter (melted
and cooled), the sugar, the salt and the lemon peel, and other meal
too. Knead and divide the dough into small pieces (about 5 cm), then
let them rise on a floured table and finally fry all the pieces in hot
oil. Then dry the "zeppole" with blotting-paper and serve
them with castor sugar.
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