Dolce, Recipes
Recipe: Vastedduzzi
April 15, 2015 at 11:57 am 0
homeslider33 This recipe was kindly provided by la maestra di dolci a Lingua, Rosalba Benenati. This quantity makes approx. 120 biscuits. INGREDIENTS For the pastry 1 kg flour 4 egg yolks Malvasia or sweet sherry 250 g lard For the filling 1 kg whole almonds 900 g sugar 3 teaspoons of freshly ground cinnamon water infused with mandarin peel METHOD Begin with preparing the almonds and mandarin water the day before you intend to make the vastedduzzi. For the almonds: blanch the almonds, peel and leave to dry overnight. For the mandarin water: soak the peel of 10 mandarins in 1 litre of water overnight. The next day, grind the almonds until it become like flour. Then, mix in the sugar and the cinnamon, adding little by little enough mandarin water to achieve a moldable paste and set aside. To prepare the pastry, mix flour, eggs, lard and sugar adding little by little, enough Malvasia or sweet sherry to bind the dough. Knead until the dough becomes smooth and elastic. Using a pasta machine, roll out a sheet of pastry until it is paper thin and lay on a working surface. (Only roll out enough dough to work with as if left to dry, the pastry will crack when you try to mold it.) Take a small amount of almond paste and work into a form such as a heart, crescent, flower etc. and place on the sheet of pastry. Trace edges with a little remaining mandarin water and cover with another sheet of pastry. Take care to lightly press out any air pockets. Leaving a border of about 1 cm around the shaped filling cut away excess pastry using a serrated pastry cutter. Decorate the biscuits by pinching – using a pizzicarolo (or a pair of sterile tweezers), snipping – using a small scissors, and pricking – using a sewing needle. Once you have filled a tray, bake at 110˚C (230˚F) for 20 minutes or until edges brown.
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Dolce, Recipes
Recipe: Spicchiteddi alla Nonna Maria
February 9, 2015 at 4:55 am 2
homeslider21B Spiced cookies with vinu cuotto Christmas is the one occasion when the Eoliani all come together to eat, pray and celebrate the birth of Jesus. The saying is ‘Natale con i tuoi e Pasqua con chi vuoi ma non ti dimenticare i spicchiteddi’, Christmas is with yours and Easter is with who you want but don’t forget the spicchitedi!  INGREDIENTS
  • ½ kg of plain flour
  • ½ kg of self-raising flour
  • 2 desert spoons of caster sugar
  • 1 cup of olive oil
  • zest of one orange
  • ½ teaspoon of ground cloves
  • ¼ teaspoon of ground cinnamon
  • ¼ teaspoon of ground white pepper
  • Vinu cuotto (as needed)
  • Blanched, whole almonds (as needed)
  METHOD In a large bowl, sift together flour and spices. Add sugar and the orange zest. Add the oil and mix with your hands until all combined. Start to pour in the Vinu cuotto slowly, continuing to mix together with your hands until the mixture comes together in a ball. It will be soft. Turn out onto a lightly floured work surface and knead gently until thoroughly combined. Do not over work the dough. spicchiteddiPinch a tablespoon of dough at a time and roll a rope about 20cm long. The easiest design is to coil the ends of the rope inward to meet at the centre, or twist them in opposite directions to form a coiled ‘S’ shape. However, get creative. Try cutting slits into a thicker rope of dough and coiling those back to creative decorative flourishes. Just don’t over work the dough or it risks splitting. Don’t worry about being precise, as long as all your designs are roughly the same size they will bake evenly. Press a whole almond into the centre of each cookie and place them 7.5cm apart on a greased baking tray. Bake the spicchiteddi in a moderate oven for ten to fifteen minutes, or until brown at the edges. They will be springy to touch but they will harden as they cool. Cool on a rack. Enjoy!
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Dolce, Recipes
Recipe: Sfinci d’ovo
February 6, 2015 at 12:50 pm 4
homeslider INGREDIENTS
  • 21/2 cups plain flour
  • 21/2 cups water
  • a pinch of salt
  • 7–8 large eggs
  • a light vegetable oil for frying
  • 1 cup of granulated sugar
  • 2 teaspoons of ground cinnamon
  METHOD Place water, salt and sugar in a saucepan (large enough to hold all of the ingredients) and bring almost to the boil. Add the flour all at once. Beat the mixture immediately with a wooden spoon and work quickly. When the dough starts to come together, switch off the heat. Stir until the dough forms a ball and no longer stick to the sides of pan. If you prefer, at this point you can move the dough into a mix master. Allow the dough to cool for about 10–15 minutes, but stir it often or beat on low to allow the steam to escape. While the dough is cooling, mix together sugar and cinnamon in a small bowl and set aside. Add eggs one at a time, beating each egg completely into the dough before adding the next. Add enough eggs so that the batter becomes pliable enough to fall off a spoon but not be runny. Heat some oil to frying temperature – there should be sufficient oil to nearly cover the level tablespoonfuls of dough, which will be dropped into it. Fry only a few at the time or the sfinci will broil rather than fry. Perfect sfinci will turn on their own accord, however if you need to, turn once or twice until they are golden brown and have swelled in size. Remove and drain on paper before rolling the sfinci in the sugar and cinnamon mix. Note: If you are unsure of the required consistency, test a spoonful of batter by placing it in the hot oil to see if it turns. Err on the side of a thicker batter as you can always beat another egg in after you’ve tested it.
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