Ingredients:
- 500 g chestnut flour
- 2 tablespoons' olive oil - 1 teaspoon salt - 500 ml of milk.
- pine nuts - raisins - nuts - almonds toasted chopped
Put the flour in a blender and mix with milk, salt and oil.
If the mixture is too thick, extend it with more milk.
When the dough is smooth and fluid, add the pine nuts, raisins (soaked in warm water before), walnuts and almonds.
Pour into a baking pan greased with olive oil so that the chestnut is high about 1 cm. Bake at 180 degrees for about 30 minutes.
Ingredients: Chopped figs
1 kg sugar 150 g
Wash figs, remove the stalk and put them in a glass container with the peel, cut into pieces. Add sugar (about 150 grams per kg of pulp) and put them in the microwave covered with a glass plate.
Cook for about 20 minutes at maximum power of the oven and let stand.
Mash the figs, in the same container, with the blender and fill the jars.
Immerse the cans tightly closed in a pot of hot water and boil for 20 minutes to get a long-life vacuum. Remove the jars from the pot until the water cools.
The jam is soft, spread on bread or crackers. Appears light green in color if the figs are all the white skin, the color is darker if the figs are mixed.
Note: If the amount of figs is greater need to proportionately increase the cooking time in the microwave.
[ recipe Ribera] For infigliolate grandmother used the following ingredients:
- 1 kilo of wheat flour
- 50 g of grated cheese
- 200 g provola sweet
- 400 g of sausage
- 50 g of olive oil
- 2 cakes of yeast
- some ' of salt.
the flour is mixed with a little 'oil, water, salt, grated cheese and baking powder. Divide the dough into loaves of 100 grams each, which will pave oval in shape. Place dough in the center of the sausage without casings and pieces of fresh provolone. The rolls are covered with sizes with a towel and a blanket and expects it to rise. Bake in oven at 250 degrees.
The infigliolate, well-leavened, ready to enter the oven 
Final result Lemons 1 kg Sugar 1 kg
1 bay leaf 1 - Keep lemons in water for 1 day;
2 - Boil the whole lemon, without getting stung (20 minutes);
3 - Keep them in cold water for 1 day;
4 - cut the lemons into thin slices and cook them with sugar and bay to
low heat for 20 minutes. A pleasure to add some 'of cinnamon.
blanched almonds 1 kg sugar 800 g flour 00 g 200
Bertolini yeast 1 teaspoon vanilla ½ sachet
zest of 4 lemons 6 eggs
A little
'Stock or liquor dry
Brioches
500
flour 00 g margarine (oil) 50 g sugar 50 g
Yeast 30 g Raisins
flour 00 g 40
Sugar to taste 2 egg yolks 250 g
Latte Mix everything cold, put on the fire and remove it when it is dense.
Sweet fruit
Ingredients: 150 g
flour 50 g sugar 1 egg
2 apples 1 pear 1 banana big
juice and zest of 1 orange
grated 1 tablespoon baking
raisins pine nuts
almonds hazelnuts
Combine yeast, fruit cut into small pieces (you can put the fruit you prefer) and the orange rind.
Oleare a baking dish and pour the mixture.
Bake for about an hour at 180 degrees (toward end of cooking just leave it on the underside of the oven).
00 kg flour 400 g sugar 1
Suguna (oil) 4 eggs 400 g
Milk Ammonia
just a pinch
1 kg Flour 00 g Sugar 300
Suguna (oil) 4 eggs 250 g
enough milk 20 g Ammonia
- farinadi wheat
- 1 / 2 cup olive oil
- wine or water as needed to make a hard paste
- 250 g fresh ricotta
- 130 gr cinnamon sugar
- zest of one lemon Sugar
- Dusting ravioli
procedure
Form a fountain with the flour and put the oil, 30 gr. sugar and wine. Mix everything until dough is elastic and compact. Sieve the ricotta and season with remaining sugar, the lemon zest, cinnamon. Divide the dough into disks about 12 cm to be stuffed with ricotta cheese sweetened with sugar, cinnamon and lemon zest. Close Crescent welding the edges. Fry them and get them out when golden brown. Dust with icing sugar.
Savoy
300 g flour 00 g sugar 3 eggs 250
Bertolini 1 packet yeast (or ammonia)
Sphinx S. MARTINO
Flour 00 Kg 1
Potatoes ½ kg Oil
50 g sugar 2 tablespoons salt 1 teaspoon
2 whole eggs
Flour 00 Kg 1
700 g potatoes 30 g yeast
Vanilla 2 bags
oil 1 tablespoon sugar 2 tablespoons salt 1 pinch
warm milk 4 whole eggs 1 liter
lemon zest 1 cinnamon
Cheese cake
300 g sugar 3 eggs 1 tablespoon baking
vanilla cake with icing sugar
lemon zest
flour 250 g Sugar 160 kg
3 eggs
2 oranges 1 tablespoon yeast
Grate the oranges. Beat the eggs with the sugar by adding the grated rind and juice of the oranges.
Add flour, a cup of milk and yeast.
3 eggs 3 cups of sugar
a pinch of salt
a sachet of vanilla
4 tablespoons olive oil
8 tablespoons of orange juice
grated rind of 1 orange
00 flour - enough
1 package yeast cake
1 teaspoon lemon
procedure
Working the whole eggs with sugar, add salt, vanilla, zest, olive oil and orange juice, a little 'time and stirring constantly in one direction. Finally add the flour until the dough is smooth, similar to the sponge. Finally, mix the yeast with a teaspoon of lemon juice.
Place in an ovenproof dish and keep warm in the oven for 2O/30 minutes. Enjoy it with a glass of citrus juice!
Honey cake
flour 00 g sugar 250 g 180 g 180
oil 3 eggs 1 tablespoon honey
1 pinch salt 1 packet yeast
Combine oil, sugar, salt and honey. Add the eggs one by one, then the flour, then yeast.
Agiungere almonds roasted, raisins, candied fruit, chocolate, etc.., all left to macerate in the liqueur.
Ingredients: Flour
OO
250 g sugar 25 g
Oil 4 Eggs 2
tablespoons apple cut into wedges 600 g
yeast 1 teaspoon vanilla 1 bag
milk 1 pinch salt 150 ml grated rind of 2 lemons
Procedure:
When the cake is cooked (make sure pricking with a toothpick: if the latter will remain on the surface of the cake batter slurry will not be fully cooked) Remove from oven, and remove it from the mold by placing it on a platter and allow to cool and then sprinkle with powdered sugar.
apple pie baked
Spaghetti with clams
Ingredients 300 gr of spaghetti
600 gr. clams (preferably fresh)
garlic ½ cup chopped parsley
white wine olive oil parsley
chopped Preparation: If you would use to thaw frozen clams clams at room temperature by placing the bag in a shallow dish so as not to lose their gravy.
While the pasta water heats, sauté garlic and chilli in excellent olive oil, then add the clams and half a glass of dry white wine, let soften for about five minutes, then drain the pasta directly in the pan fried.
Turn on the gas under the pan and sauté the pasta with its dressing for two or three minutes. Serve immediately to the table with a rich sprinkling of chopped parsley. As a variation you can add to a half-fried zucchini sliced \u200b\u200bvery thin, or some flowers and made hulled pumpkin stripes.
