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…
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……