This wonderful recipe, originally from Catania, is a memory of a loved one.
is this tribute to her.
me and my mother, who, by now, you all know to be Caltagirone:), sometimes the prepariam, because they are fragrant, elegant and delicious.
are already finished!
few words, then, because fortunately, apart from a few other things and caponata, the Sicilian cuisine, though high-calorie, is very fast to make and to eat as fast ..
for pancakes and enough: rice, milk, flour and yeast and honey. and then the oil to fry them.
Ingredients:
500 grams of rice that can blend in cooking (not provided any salad);
about 170 grams of 00 flour for cakes (with low-gluten) ;
650 grams of whole milk;
15 grams of yeast, milk to taste
wildflower honey or citrus;
chopped lemons cool.
Procedure:
Pour the milk and rice, simultaneously in a pot and bring to boil.
Once the rice has absorbed all the milk , extinguish the fire.
Allow to cool for 5 hours.
Now Dissolve the yeast in half a glass of milk , Mix the rice flour and yeast dissolved in milk . Mix everything and if you believe the mixture is too dry it can not to absorb all the flour, Add a little milk, as much as required.
Pour and spread the mixture on a cutting board. help you with wet hands to prevent the rice from sticking too much in his fingers,
Form with a knife strips of a width of 2-3 cm and fry in vegetable oil.
Do absorb the fry on a cloth towel.
pour of citrus honey (or wildflower) and chopped fresh lemons.
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