Dolci colline teatine

Dolci colline teatine, recipe by Maria Liberata Marcucci

INGREDIENTS pastry - 300 g flour - 100 g sugar - 1 egg - 1 egg yolk - 100 ml extra virgin olive oil - 1 tsp. baking powder filling - 300 g cow’s milk ricotta - 100 g sugar mandorlini - 125 g almonds - 40 g sugar - zest of 1 lemon - 1 egg white -Ratafià liqueur DOLCI COLLINE TEATINE PREPARATION…


Tarallucci

Tarallucci, recipe by Maria Liberata Marcucci

INGREDIENTS - 165 ml Trebbiano white wine - 250 ml extra virgin olive oil - 600 g 0 flour - 1 tsp. baking powder - 1 tsp. sugar - about 250 g “scrucchiata” - toasted walnuts - cinnamon (to taste) for the decoration powdered sugar TARALLUCCI PREPARATION Pour oil and wine into a large pot…


Nevole ortonesi

Nevole ortonesi, recipe by Luigina Di Nardo

INGREDIENTS - 1 liter mosto cotto - 1,300 g durum wheat flour - 700 g 00 flour - zest of 2 oranges - 1⁄2 cinnamon stick - 400 g oil - 1 cup red wine - 2 tbsp. sugar - 1 cup sambuca for the decoration - ice-cream - reduced mosto cotto of Montepulciano PREPARAZIONE DELLE NEVOLE ORTONESI…


Pupa di Pasqua

Pupa di Pasqua, recipe by Albina Guardiani

INGREDIENTS - 5 eggs - 250 g sugar - 300 g 00 flour - 100 g oil - 500 g almonds - 500 g dark chocolate - 1 tsp. rum - 1 tbsp. baking powder - zest of 1 lemon - cinnamon (to taste) PUPA DI PASQUA PREPARATION Toast and chop almonds. Chop or grate chocolate. Beat the eggs with the sugar. Add oil,…