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…
Banane pollutresi, recipe by Maria Vitelli
INGREDIENTS for the pastry - 750 g 00 flour - 5 eggs - 250 g sugar - 250 g butter - 3 tsp. baking powder - 1 vial of banana avoring - zest of 1 lemon for the filling - 250 g almonds - 2 egg whites - 25 g sugar for thr glaze - 500 g powdered sugar - water - 1 tsp. lemon juice - 1 vial of banana…
Totere casolane, recipe by Antonio Carbonetta
INGREDIENTS for the cream - 4 cups milk - 6 eggs - 250 g 00 flour - 250 g sugar - zest of 1 lemon - cinnamon or vanilla extract (to taste) for the pastry - 4 tbsp. oil - 150 g sugar - 100 g frassino flour - 50 g 00 flour - 2 eggs - oil for deep frying TOTERE CASOLANE PREPARATION……
Cicerchiata, recipe by Simona Pantaleone
INGREDIENTS - 250 g 00 flour - 2 eggs - 2 tbsp. extra virgin olive oil - 200 g honey - 2 Tbsp. granulated sugar - white wine - orange or lemon juice (optional) - anise liqueur (optional) - oil for deep frying decoration - cinnamon, colored sugar sprinkle dots, whole almonds CICERCHIATA PREPARATION……