Recipes

CASTAGNOLE

  • Posted on: 5 February 2018
  • By: giulia

INGREDIENTS1 1/2 cups flour1/2 tablespoon baking powder1/4 cup sugarpinch of salt1 egg1 1/2 teaspoons cinnamon3 tablespoons softened butterzest of 1/2 a lemon1/2 teaspoon vanillavegetable oil for fryingpowder sugar for rollingPREPARATIONIn a large bowl whisk together flour, baking powder, salt and cinnamon. Make a well in the middle and add sugar, eggs, softened butter, lemon zest and vanilla. Mix together with hands to form a soft and smooth dough. Cutting a piece of dough at a time, roll the dough to form a 1 inch thick rope.

CROSTOLI

  • Posted on: 1 February 2018
  • By: giulia

INGREDIENTS1 cup of "00" flour1 tbsp sugar1 tbsp lard1 tsp baking powder1 egg1 pinch salt4 tsp grappa or white wine1 lemon, grated zest onlyCanola oil, for fryingPowder sugarPREPARATIONIn a bowl, combine the flour, sugar, butter and baking powder. Make a well. Add the egg, salt, grappa or wine and lemon zest and mix with your hands. On a floured work surface, knead the dough until it forms into a smooth ball. Wrap the dough with plastic wrap and let rest for 30 minutes at room temperature before rolling.Preheat the oil in the deep fryer to 190 °C (375 °F).

CALDARROSTE (Roasted chestnuts)

  • Posted on: 23 October 2016
  • By: giulia

 Choosing the right chestnuts is extremely important. Make sure they are all aprox. the same size and that they don't have any holes, cuts or stains. Using a sharp knife, make a cut over the curvy part of the chestnut. A cut aproximately 1 inch long. This way the chestnuts won't "explode" over the fire. Using a perforated pan, cook the chestnuts on medium for 30 minutes, stirring and turning them often (for a full experience cook over the barbeque!). When they are evenly roasted, let them cool just enough so you can handle them with bare hands, peel and enjoy!

VIN BRULÈ

  • Posted on: 23 October 2016
  • By: giulia

 2 bottles of red wine, full body220 gr / 7 oz / slightly less than 1 cup sugarPeel of 1 small organic lemonPeel of 1 small organic orange1 apple, peeled and cut into cubes1-2 star anise8 cloves (inserted into apple cubes)2 sticks cinnamonPinch of nutmegIn a steel pot, add the wine to all other ingredients. Cook on low for 5 minutes, untill sugar is dissolved. Turn on high. Using a lighter or a burning stick, fire the wine (stand back!) and wait until the flame is completely gone. Serve hot in a mug.   Important variation.