Stuffed mussels with side of potatoes, recipe by Fabrizio Catia Nicoletta
INGREDIENTS FOR 4 - 4,42 lb. of mussels - 10,58 oz. of grated parmesan cheese - 0,88 lb. of stale bread - 4 eggs - 1 green pepper - 10,58 oz. of tomatoes - 200 ml of tomato sauce FOR POTATOES - 0,88 lb. of potatoes - 7,05 oz. cherry tomatoes - garlic, salt, pepper, parsley and rosemary PREPARATION……
Cavalluccio della nonna, recipe by Concetta Di Marco
INGREDIENTS pastry - 1⁄2 cup wine - 1 cup oil - 1 tbsp. sugar - flour Filling - 300 g Montepulciano grape jam - 200 g walnuts - 100 g almonds - zest of 1 Orange - 2-3 graham crackers - 150 g chocolate - 2 tbsp. sugar - 1⁄2 cup water - 1⁄4 cup mosto cotto PREPARATION OF CAVALLUCCIO DELLA NONNA…
Ferratelle/Pizzelle, recipe by Anna Sciotti
INGREDIENTS for the ferratelle - 5 medium eggs - 230 g 0 flour - 150 g sugar - 170 g extra virgin olive oil - 1 Tbsp. lemon juice for fig filling - 1 kg fresh figs - 250 g sugar PREPARATION Separate eggs. Beat egg whites until stiff. Add yolks, sugar, lemon juice, oil, and flour. Mix…
Cantucci abruzzesi, recipe by Maria Fabiano
INGREDIENTS - 200 g 00 flour - 200 g sugar - 2 eggs - 200 g almonds - zest of 1 lemon - 1 1⁄2 tsp. baking powder - 1 tsp. vanilla extract PREPARATION FOR CANTUCCI ABRUZZESI Place flour, sugar, lemon zest, eggs, vanilla, and baking powder in a bowl and mix well. Transfer the dough to a pastry board,…