cassatelle the ricotta: there is little to joke.
Friday, October 29, 2010
Is Bellybutton Pain Normal When Pregnant?
cassatelle
The Sicilian is an institution, not as popular as the cannoli and the body (of which are not cassatelle daughters) but only because they are not publicized enough, except in some parts of Sicily. But my recipe, of course, goes back to my usual avi calatini. My mom mixes in the early morning, while I formed a few hours later.
There is no typical period in which we prepare, usually when we get the fresh goat cheese.
So from October to May.
azzardatevi not to make them with those of cows because
is heresy! The ingredients are simple but tough ..
(amount for 25 cassatelle)
for pasta
180 grams of lard;
1 / 2 teaspoon white vinegar;
1 / 2 glass of aged wine, Marsala (or white wine);
a pinch of salt to taste water
for the filling
700 grams of ricotta - filtered by serum for 12 hours;
150 g sugar;
200 grams of dark chocolate chips;
zest of 1 fresh lemon, grated.
for frying
seed oil.
Proceedings -
for the filling. amalgamating the ricotta with the sugar and setacciatela (optional, I love ricotta ad.es rough, reminds me of my grandmother).
stir in chopped chocolate and lemon.
for pasta.
The procedure is similar to that of the crust, in the sense that it starts with the chalk
flour with lard .
flour with lard .
Then, add in order vinegar, wine, and water as much as you enough to form a smooth ball and elastic, as if we wanted to make fresh pasta.
At this point, you must Spread the dough but not too much. My mother and I first
We reduce all the dough into squares, then we first Roll out with rolling pin and then with the
machine crank named Fulvia, and not mandatory;) (this 'last step is not mandatory, we say that a job comes out cleaner, but it is not necessary if you are good spreaders of pasta)
 |
Once you get the squares of dough smooth and elastic, Fill stuffed with ricotta
(a spoon and cassatella half for each) and two ripieghimolo and sealed in the hemispherical shape with a wave washer in order to tighten.
then reward them with a fork the ends of the edges to close the best pasta, be sure not bucarla to prevent escape during frying ricotta.
It's official : start
heat the oil.
You see, I'm not one that tells you how many degrees the oil has to reach for a fry perfect for two reasons:
1.
not have a thermometer for the oil ;;) 2.
the fundamental reason, my grandmother used it and I miss my mom and I miss my aunts ..
the fundamental reason, my grandmother used it and I miss my mom and I miss my aunts ..
cassatelle Fry a few at a time or in a pan or a pot, as long as the oil is hot and abbonante; be careful because it may be that opens up the dough, is split, splattering oil ricotta.
I hope never happens, happens to me, one for spriggiuseria
(revenge), I always opens.
Once ready, (revenge), I always opens.
sprinkle with powdered sugar and some cinnamon (optional)
. Try to resist, and you do not like me, wait for it chilly because the hot cheese burns the palate, but which are good, though.
And as they say in my house the next day
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Thursday, October 21, 2010
Nilesat101 Free Indian Channels Frequency
a fox cooked pear and spice.
with prevention is possible, word of mouth ..  |
\u0026lt;\u0026lt;but all of the pears can be boiled>> but she
: \u0026lt;\u0026lt;nooo, these are details, they are best cooked only>>
and I: \u0026lt;\u0026lt;But, on the Internet is written that are called
volpina , and how to cook?! >>
but she : \u0026lt;\u0026lt;then, Marica (mom's friend) said that they boiled>>
and I: ; \u0026lt;\u0026lt;bolliamole then, but how do they do? >> and her: \u0026lt;\u0026lt;so .. >>
Ingredients:
few leaves of laurel
a lemon into quarters;
for well volpina still unripe pears
( but yes .. all is fine but basically it is unripe pear) Take
(because my friend claudia food aberrations in a pressure cooker;)) and paid
: to eat a pound all together. You can not understand the smell, the good, the wonder and simplicity of this recipe autumn.
addition to its high content of insoluble fiber helps reduce the absorption of sugars of the other ingredients, cooooome eseeeeeempio for chocolate .., his ally and fellow worthy of taste!
Monday, October 18, 2010
Flaky Patches On Dog Skin
mustard to make it take u sanapuni (citrus scented)
, especially in Burgundy where it is supposed to have been invented salsa. In Sicily, this plant, although grows spontaneously, it is cultivated. This Sanapuni
the plain of Catania
or Sanapo Mountains Madonie shows a slightly bitter taste and pungent as a side dish that goes well with meat, especially pork.
(a bit like all the vegetables in the mountains)
his death is browned in the pan as an accompaniment to the sausage!
:
procedure for Sanapone
:
Cook the sausage in a pan with ½ cup water and cover cook for you to keep your fat but at the same time avoiding to add more.
With name
Mustard
Mustard
, designated species of herbaceous plants belonging to the family of Cruciferous
both the spicy sauces that are generated; they are derived from plant seeds. The Mustard black and brown mustard are widespread and present mainly nell'aera Mediterranean. The Mustard
in Europe has been known since Roman times, they knew that the antioxidant properties and used it to store fruit, vegetables, fruit juice and wine grape
. In France there is a great tradition of Mustard , especially in Burgundy where it is supposed to have been invented salsa. In Sicily, this plant, although grows spontaneously, it is cultivated. This Sanapuni
the plain of Catania
or Sanapo Mountains Madonie shows a slightly bitter taste and pungent as a side dish that goes well with meat, especially pork.
(a bit like all the vegetables in the mountains)
his death is browned in the pan as an accompaniment to the sausage!
The
recipe Today it is
recipe Today it is
:
Sanapone citrus sausage in a pan with the chili.
Ingredients:
No 2-3 bunches of Sanapone;
- or mountain vegetables taste bitter , (I have bought a Caltagirone )
(mine is Caltagirone )
fresh bay leaves;
pepper;
few cloves of garlic;
grated lemon peel.
procedure for
Wash well the leaves of the vegetables, remove the earth.
Wash and rinse ..
Blanch the Sanapone - or any other Vegetable mountain that has a bitter taste, as an alternative.
to Drain the vegetables well.
Brown
in the pan - for about ten minutes - with olive oil , whole garlic, fresh bay leaves into small pieces and sprinkle with fine din Peroncino and the grated rind of lemon .. Set aside temporarily.
Procedure for Sausage:
Wait water absorption and verified by observing the cooking of the sausage is not too pink inside.
At this point, add the two ingredients in the pan while maintaining a very low flame so that sausage and lovingly
sanapone to exchange their flavors ..
Ten minutes to mix them and the dish is ready.
Sunday, October 17, 2010
How Deep Is A Vergina
Pumpkin Tiramisu ..... my tiramisu ....
Sunday, October 17, 2010 ... after all this time I picked up my printed cookbook ... and I dusted off the recipe that was lying there for some years ....
INGRDIENTS x 6 persons: 300 gr
Savoiardi Vincenzovo
3 eggs 250 g Mascarpone
200 grams of fresh cream
180 grams of sugar
150 grams of bitter chocolate
6 cups of coffee a
Fart Vanilla or Rum
1 pinch of salt
Place in freezer for a couple of hours a steel container.
Prepare the coffee, sugar and allow to cool. Working
the egg yolks with 150 grams of sugar to create a nice, large, clear ground.
Add the vanilla extract or Rhun
the steel container from the freezer and fresh whipping cream.
gently incorporate the egg yolks.
Whisk the whites with a pinch of salt. Stir gently to even these
cream.
dipping the ladyfingers in the coffee and place a layer on a baking dish cover commonly part of the cream.
Sprinkle with a little chopped chocolate.
do even 1 or 2 layers of equal depends on the capacity of the pan. At the end
cover everything thoroughly with the remaining chocolate and place in refrigerator for at least 2 / 3 hours before serving. 
Sunday, October 17, 2010 ... after all this time I picked up my printed cookbook ... and I dusted off the recipe that was lying there for some years ....
INGRDIENTS x 6 persons: 300 gr
Savoiardi Vincenzovo
3 eggs 250 g Mascarpone
200 grams of fresh cream
180 grams of sugar
150 grams of bitter chocolate
6 cups of coffee a
Fart Vanilla or Rum
1 pinch of salt
Place in freezer for a couple of hours a steel container.
Prepare the coffee, sugar and allow to cool. Working
the egg yolks with 150 grams of sugar to create a nice, large, clear ground.
Add the vanilla extract or Rhun
the steel container from the freezer and fresh whipping cream.
gently incorporate the egg yolks.
Whisk the whites with a pinch of salt. Stir gently to even these
cream.
dipping the ladyfingers in the coffee and place a layer on a baking dish cover commonly part of the cream.
Sprinkle with a little chopped chocolate.
do even 1 or 2 layers of equal depends on the capacity of the pan. At the end
cover everything thoroughly with the remaining chocolate and place in refrigerator for at least 2 / 3 hours before serving.
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