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, 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…
Celli ripieni, recipe by Silvana Virtù
INGREDIENTS pastry - 1⁄2 cup oil - 1⁄2 cup white wine - 1 tsp. sugar - 300 g 00 flour filling - 2 tbsp. white grape jam - cinnamon (to taste) - 2 heaping table spoons almonds - granulated sugar CELLI RIPIENI PREPARATION Heat wine, oil, and sugar over low heat until medium hot. Make a crater of…
Pasta siringata, recipe by Maria Marchionno
INGREDIENTS - 4 cups water - 100 g lard - 3 tbsp. sugar - pinch of salt - 350-400 g 0 flour - 6 medium eggs for deep frying - sunflower or peanut oil for the decoration cinnamon sugar PREPARATION PASTA SIRINGATA Put water, lard, sugar, and salt in saucepan and bring to a boil. Add the flour and mix…
Sfogliatelle abruzzesi, recipe by Annamaria Coccia
INGREDIENTS - 3 eggs - 140 ml white wine - 140 g lard - 3 tbsp. sugar - flour - 100 g finely chopped almonds - 500 g of your favorite jam - 100 g of dark chocolate - cinnamon (to taste) - powdered sugar (to dust) SFOGLIATELLE ABRUZZESI PREPARATION filling Mix jam, chopped chocolate, almonds, and…
Amaretti, recipe by Felicia Cionci
INGREDIENTS for white amaretti - 500 g almonds - 250 g egg whites - 630 g sugar - pinch of cinnamon - pinch of lemon zest - 1⁄4 cup amaretto liqueur for yellow amaretti - 500 g almonds - 300 g sugar - 2 eggs - separated cinnamon (to taste) - zest of 1 lemon - 11⁄2 tbsp. “Strega” liqueur……
Bocconotti pollutresi, recipe by Maria Concetta Di Pietro
INGREDIENTS for the pastry - 8 egg yolks - 1⁄2 cup sugar - 1⁄2 cup oil - 300-350 g flour for black bocconotti - 8 egg whites - 300 g almonds - 300 g sugar - 300 g dark chocolate - 70 g bitter cocoa - 1⁄4 cup sugar - 11⁄2 cup water - zest of 1 lemon cinnamon (to taste) - almond extract for white…