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CICERCHIATA THE MOTHER OF MY


This recipe is from my mother, until last year she made her always, this year we did it together, because one day it would be a shame to lose the memory and family tradition ..... for those not familiar is a typical sweet carnival in the Marches and Umbria ... I also like it here too famous struffoli, but ours has the balls smaller and do not use the granulated sugar nor colored candied fruit .. . only add, for the most 'delicious blanched whole almonds.

WARNING: CONTRAINDICATIONS: This dessert is extremely dangerous! makes employees on the physical and mental excess of goodness' and greed ... I do not assume any responsibility in this regard as they say .... "favors the prepared pastry"


INGREDIENTS:

For the dough: 500 gr

. of flour "00"
5 eggs
lemon flavor
the tip of a teaspoon of baking powder 1 teaspoon vanilla


sugar For the caramel:
350 gr.
granulated sugar 300 gr. honey (preferably raw)

Almonds 100 gr.

Procedure: Hardworking but not difficult

Making fountain with the flour or put it in boulle
of the mixer Add eggs and mix
Add everything else and mix so
cut into pieces with your hands to do many "brigoli", that many large sausages them will become very fine and cut them into pieces small children, because then fry will swell a lot, and set them down on a flour dusted cabaret
beautiful When we finished, we will begin to heat the oil fry the balls
microscopic and when they are a golden brown and drain the dry with paper towel .... ecosystems until exhaustion
Prepare the caramel by boiling in a pot of honey and high sugar
turning so until the sugar is
feel more under the spoon at this point, reduce heat and
Throw in the balls fried and stir so that the caramel coating a layer arrivals everywhere all the sticky balls and combine the almonds
anoint with olive oil dishes from pizza (take two) (do not use ideas such as ovenware etc. the edges because after not be able to cut it and do not use ideas such as cabaret or polystyrene board otherwise it will eat together cicerchiata) and pressing it in to our cicerchiata to obtain a compact
Let cool, not in the fridge, but TEMP or out of the window and ENJOY! is kept at room temp. environment, nor ever in the fridge frozen ... do not cover that does not breathe .... it also keeps a week (but not so much the c'arriva end up first, if not the same day, then the next day) that is covered by an umbrella or in door-cakes protected from dust and pensatemi

Enjoy!

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COOKIES: SO BAD BUT AS BONI!!



This recipe is' FABULOUS! WHY 'afford to do this WITHOUT BUTTER COOKIES ... these bad than good but you had to call one leads to another .... you will end up in less than no time

Ingredients: 300 gr
. including almonds, hazelnuts and chopped walnuts

5 egg whites 200 gr.
vanilla icing sugar 5-6 finely crushed amaretti
cinnamon and cloves to taste
50 gr.

pine nuts Preparation:
steadfast whip the egg whites with a little salt
Add sugar
very gently mix the dried fruit
Place in a saucepan with thick bottom and cuocerre until golden brown, being careful to stir otherwise stick around and take the taste of burnt
Then with two spoons to do so many balls that settle on baking sheet covered with parchment paper
Bake in preheated oven at 160 degrees for 45 '
good appetite and good carnival at all

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BISCUITS: Leros OF THE DESERT (my version)






this in the photo on the right is the version with the hazelnuts

This cookie I have changed a little because my house does not really like corn flakes .... even if I buy the ones with chocolate, so I am an engineer in this way:

This is the version with the almond flakes









Ingredients: 125 gr
. TEMP
of butter 125 gr. granulated sugar
200 gr.
100 grams of flour. raisins soaked in rum
100 gr.
pine nuts 1 tablespoon potato starch
1 egg yolk
+1 1 / 2 teaspoon baking powder
sliced \u200b\u200balmonds and hazelnuts enough
pictured here alongside there are also inserts or nooks
Method: In
boulle of the mixer the ingredients say "dusty"
Then add eggs and operate the leaf
Add the butter and pull the leaf
Add the raisins and pine nuts
Allow mix well
Take small doses and with your hands do a lot of balls that roll across the grain of nuts or sliced \u200b\u200balmonds on
Put it in the refrigerator for at least 30 '
Preheat oven to 160 °
Place our roses in the oven for about 15'-20'
enjoy and pensatemi!!



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zeppole


Anything but light compared to the recipe that I posted two minutes ago, that of the pineapple cake, these donuts are truly FA-VO-LO-IF! Are not those of St. Joseph but those brands that I do not know other regions, are for the Carnival! Remain soft for 4 days a wonder!!

Ingredients:

1. 600 gr. of flour "00"
2. 200 gr. Manitoba flour
3. 500 gr. potatoes, cooked and cleaned
4. 5 eggs
5. 100 gr. butter
6. 4 cubes of yeast
7. 5-6 tablespoons of sugar for the yeast +1
   
8. a pinch salt
9. grated rind of one lemon
10. three fingers of a glass of dark rum
11. 100 gr. of warm water

For finishing: sugar, granulated sugar and cinnamon, sugar and vanilla extract, brown sugar ..... so it tastes different

Preparation: I used my great mixer, but you can do it by hand ... In
boulle of the mixer we have made flour and potato masher to crush and pass and run the hook
Dissolve yeast in warm water and a tablespoon of sugar, then some within minutes the overthrow of Boulle and run the hook
When the meal we will have taken the rest of the sugar and mixed
We put the lemon peel and eggs, mix
Let the butter and chopped and mixed soft
We have the salt and liqueur and mix so leave
string (or let them climb into the hook) turned it over a couple of times, removing it from the hook and remix
If it were still too wet and sticky and also add "00" flour a little at a time until you will have reached a compact elastic soft as the lobe of an ear (or as my mother says, "like a cap) and we put on the chopping board, sbattiamolo like a ball a couple times and then picked up a few pieces at a time do so many donuts
Caution put the flour in otherwise stick!!
Copriamole with a cloth and let rise takes about 1 hour if the environment is hot otherwise it takes 2
We have the oil to boil and submerge suspicious cook 2 bagels at a time on both sides and then drain asiugarle with absorbent paper and turn them in sugar or sugar and cinnamon and sugar and vanilla until exhaustion ... etc. .... ENJOY
are fabulous !!!!!!
GOOD CARNIVAL TO ALL


OPS! SORRY I FORGOT TO PUT THE PICTURES OF Zeppola NOW! THOSE ARE RIGHT WITH SUGAR AND THOSE LEFT WITH SUGAR AND CINNAMON
quard CICCE How beautiful!!

Fabric Covered Buckle

CARNIVAL OF PINEAPPLE CAKE LIGHT FOR THE RETURN OF HOSPITAL SANTA


Hello .... I was away for a while, but I had some things to attend to ....
Yesterday, I had a moment of quiet, and my father returned from the hospital after giving the stelth (I think you write well), or after uncorked a clogged vein, I decided to give him a nice surprise and cooking his favorite cake. ... the pineapple cake .... that changed .....
So the recipe is slightly yogurt cake all0 revised to avoid blood sugar spikes caused by the white flour with sugar, low-fat ....
Ingredients:
Yogurt: 1 jar (I used white chocolate muller)
Eggs: 2 eggs and half a glass of egg white
Sugar: cane shake a jar and a half
Farina: white "00" + 1 jar full 2 jars
semi-skimmed milk 3 / 4 of the jar and add a finger of oil, extra virgin of course (to be put together with the milk after you put in the pot of yogurt)
Baking powder: 1 tablespoon Vanilla
: 2 packets To decorate
: Canned pineapple in natural, nuts grains (rich in essential fatty acids ... are good at heart and arteries) to
polish: apricot jam or sugar free lemon

Procedure: As with a normal
yogurt cake ... whip the egg whites
Whisk the yogurt with red sugar and flour then mix the milk with the oil , baking powder and vanilla
Mix the egg whites to the mixture gently
Preheat oven to 180 ° C.
Cut 2 or 3 slices of pineapple into small pieces and let's keep it from
Take a cake pan with a zipper ... so we avoid grease the pan with butter or other ... from 24 in diameter and line the bottom, only the bottom, fitting the wax paper in the hinge and deposits concentrically on the bottom of pineapple slices (no need to drain or dry), for sweet tooth can be placed at the center of the hole a whole hazelnut pineapple, pour over a little bit of batter and tip some pieces of pineapple held by hand, then still made and the remaining bits, level and bake at 180 ° C for 30 '.... ... why do the toothpick test case that there is oversupply in the egg whites dry out more slowly ....
After cooking, let cool in its mold and mold release when it becomes warm in a pan and heat 2 tablespoons of jam with a brush and polish the surface and sides where the attack crushed hazelnuts .... There
"Scapecchi" the idea of \u200b\u200busing lemon marmalade instead of apricot that because the lemon tart with pineapple acidolo is that there are an enchanted! Buon Appetito
a peaceful heart!! Emy Kisses

Top 10 Ecchi Harem Anime

CREAM PIE WITH CHOCOLATE RASPBERRY

Serves 4 :

For the pastry: 120 gr


flour ½ tablespoon baking

a pinch of salt 2 eggs (yolks only)

60 g sugar 80 g butter For the

ganache:

100 grams of dark chocolate
200 ml whipping cream 60 g butter

a bowl of raspberries

Prepare pastry:

Whip the egg yolks with sugar until frothy, add the butter and flour with the baking powder, work to obtain a homogeneous consistency, wrap the mixture in plastic wrap and let stand the refrigerator for 30 minutes.
Preheat the oven to 150 degrees.
Roll out the dough (about 0.5 cm high) and cut 8 circles with a pastry rings, put them on a baking sheet covered with parchment paper and cook for 20 minutes.

Preparation ganache:

Heat the cream and pour over chocolate pieces made with butter; put a biscuit on the bottom of the pastry rings, add a layer of ganache let stand in refrigerator for at least 15-20 minutes and repeat the process, leave in refrigerator for at least 15-20 minutes and add the raspberries, leave in refrigerator for up to 10 minutes before serving; deformed by gently pushing the mixture from the bottom of the pastry rings and Serve.

Tip: To Serve

you can make a slide of raspberries with sugar icing: Chop the raspberries with the icing sugar over low heat and warm the slide, place to taste the dish next to the pie.

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pumpkin gnocchi with Taleggio and crispy bacon

Ingredients for 4 people: 180 gr flour

350 gr potato
ground black pepper to taste 1 egg
salt

350 grams of pumpkin

For the dressing

a nut
200 grams of butter 100 grams of bacon taleggio



Preparation:

Preheat oven to 180 degrees.
Cut the pumpkin into slices rather coarse, bake for 20-25 minutes in a baking tray lined with baking paper. Pass the mashers.
Boil the potatoes with the skin in salted water, peel them after going through the mill.
Mix together the mashed potatoes, pumpkin, flour, egg, salt and pepper until the mixture is homogeneous, smooth.
form long rods and cut them into pieces the size of a large hazelnut. Quoc
the gnocchi in boiling salted water and waiting that date back to the surface, drain. While the gnocchi
reach cooking, melt the butter along with Taleggio, in a separate pan on the fire to dry the bacon cut into strips.

Serve: Pour into

gnocchi dish, pour the melted Taleggio cheese and cover with bacon crispy