Torta rustica di pane al montepulciano, recipe by Nicoletta Marrocco
INGREDIENTS cake - 400 g of stale Montepulciano bread - 4 cups milk - 5 amaretti - 3 tbsp.flour - 2 tbsp. corn meal - zest of 1 lemon - 130 g sugar - 150 g walnuts - 80 g raisins - 3 apples - 3 pears - 250 g whipped cream - 3 whole eggs sauce - 6 egg yolks - 1 cup of raisin wine - 180 g sugar - 6…
Celliarichijene, recipe by Stefania D’Eusanio
INGREDIENTS for the pastry - 250 g extra virgin olive oil - 80 g white wine - 550 g 00 flour - 5 tbsp. sugar - A pinch of baking powder - zest of half a lemon for the filling -450 g grape jam - 100 g almonds - 80 g dark chocolate - 1 tsp. cinnamon - 50 g walnuts PREPARATION FOR CELLIARICHIJENE…
La Pizza Dolce - Recipe by Maria Della Loggia
INGREDIENTS For the sponge cake - 10 eggs - 300 g sugar - 300 g our - 1 1⁄2 tsp. baking powder - 1 tsp. vanilla for the custard - 8 egg yolks - 1⁄2 cup sugar - 1⁄2 cup milk - 1 cinnamon stick - 1⁄2 cup our - zest of 1 lemon - 150 g bitter cocoa for the syrup - alchermes liqueur - coffee for the…
Precoche di donna Letizia - Recipe by Nicoletta Marrocco
INGREDIENTS For precoche - 2 eggs - 112 g sugar - 112 g oil - vanilla - 8 g baking powder - 350 g our For the custard - 4 egg yolks - 40 g flour - 100 g sugar - 400 g milk - zest of 1 lemon For syrup - alchermes liqueur - sugar PREPARATION FOR PRECOCHE DI DONNA LETIZIA custard In a bowl…