cavalluccio della nonna

Cavalluccio della nonna, recipe by Concetta Di Marco

INGREDIENTS pastry - 1⁄2 cup wine - 1 cup oil - 1 tbsp. sugar - flour Filling - 300 g Montepulciano grape jam - 200 g walnuts - 100 g almonds - zest of 1 Orange - 2-3 graham crackers - 150 g chocolate - 2 tbsp. sugar - 1⁄2 cup water - 1⁄4 cup mosto cotto PREPARATION OF CAVALLUCCIO DELLA NONNA…


Crispelle lancianesi

Crispelle lancianesi, recipe by Antonio Carbonetta

INGREDIENTS dough - 500 g Senatore Cappelli - 500 g frassinetto flour - salt (to taste) - 500 g sourdough starter - 200 g boiled potatoes - water (as needed) - oil for deep frying cinnamon cream - 4 cups milk - 6 eggs - 6 tbsp. flour - 220 g sugar - 2 cinnamon sticks cinnamon (to taste) CRISPELLE…


Bocconotto castellino

Bocconotto castellino, recipe by Rosalinda Pasquini

INGREDIENTS for the pastry - 10 egg yolks - 200 g sugar - flour - 125 g extra virgin olive oil - zest of 1 lemon - 30 g “Strega” liqueur - powdered sugar for dusting for the filling - 250 g dark chocolate - 250 g sugar - 750 g water - 250 g almonds - pinch of cinnamon - 5 egg yolks PREPARATION…


Fiadone

Fiadone, recipe by Concetta Di Marco

INGREDIENTS for the filling - 500 g cow’s milk caciotta cheese - 6 eggs for the pastry - 1 cup white wine - 1 cup sunflower oil - 1 kg flour FIADONE PREPARATION filling Grate cheese or cut it finely with a knife. Beat eggs in a bowl. Gradually stir in cheese to obtain a soft, smooth mixture.…


Mostaccioli

Mostaccioli, recipe by Emilia Di Tommaso

INGREDIENTS - 8 egg yolks - 2 egg whites - 250 g sugar - 00 flour - 250 g almonds - 250 g dark chocolate juice of 1 lemon - 1 tsp. cinnamon - 1⁄2 cup “Strega” liqueur - 1 1⁄2 tsp. baking powder - 1⁄2 cup oil MOSTACCIOLI PREPARATION Beat the egg yolks with the sugar in a large bowl. Chop the almonds…