The work of art. The collorella
Now sit down. Settle. Relax. What
is very serious, most serious of cassatelle.
In turn, there is no recipe for collorella. Needless to search or read something like that, because the original is this.
point.
Meanwhile, per environment, we carry the debate yesterday morning
Me: \u0026lt;\u0026lt;MA (MMA)?!, the recipe of Colorelli is it?>>
Mom: \u0026lt;\u0026lt;Aunt Mary>>
Me: , \u0026lt;\u0026lt;and grandmother?>>
Mom: \u0026lt;\u0026lt;sure that was her grandmother and aunt also Nelina, when I was little we got up at five collorella in the morning to do, then we went to bake in the oven, because we do not * oven had. >>
* (in Caltagirone ed)
The collorella are a typical dessert of Caltagirone
.
I think they, along with Buccellati and cakes with ricotta, one of my favorites.
Other desserts that nouvelle cuisine, small little things, the soft ..
collorella are, however, flavors. Aesthetically sublime.
We now carry the recipe, why get lost in useless chatter.
Here's to work and roll up their sleeves.
The filling may be prepared a day before.
Ingredients for the filling
(per kg of flour)
500 grams of toasted almonds;
500 gr honey citrus
200 grams of cooked wine (or in the remote and unfortunate cases, this was not available substitute with water);
200 grams of bran;
cinnamon to taste 3 teaspoons of powdered orange peel;
procedure for the filling:
Toast the almonds and chop
very roughly.
Put in a casserole cooked wine, honey and
soften the focus on low heat.
Join almonds, cinnamon and citrus powder (I use one of my friend cristina
;)).
gradually
the flour. off the fire when the mixture is soft, smooth and well blended.
careful
that does not dry out too much because
then, as my mom says,
" intosta "
. But it must not be soft, soft .. Soda, I think.
Now
Grease
seed oil a large bowl and pour
the compound, affiche cool, and you "intosti"
:).
Ingredients for the dough
1 kg of flour
250 grams of lard (you can substitute with butter);
250 gr granulated sugar;
water as needed.
Procedure for the dough
Mix all ingredients adding water as needed to obtain a smooth dough , smooth and soft.
Let the dough rest for a couple of hours, but not in the refrigerator. in a bowl covered with a cloth or film.
Schematic sequence of actions to be done for collorella:
Stage for the stuffing. With hands, knead "the conza (
the filling) with your hands lightly greased with vegetable oil, and as a form of long snakes.
Set aside.
Stage for the pasta.
Divide the dough into parts.
Spread sides with a rolling pin first and then refine them with a machine imperia (et similar).
Form into long strips.
Roll the dough with the filling of stric.
Cut the sections that best meet our needs Form circular shapes, or long rectangles.
phase of winding  |
At this point, we need the weapons of the trade: | the pinch. |
We
affect the surface and create small pinch and pull them out. Through the photos will show what comes out, you, in case you do not have these wonderful "pizette" , get a sharp boxcutter, just to make more complex the surface of our forms. the pinch of my grandmother, now my mom.  |
| |
Oven
Preheat venitna of the oven for a minute.
Bake pans and 200 ° C degrees for 20 minutes. As soon as the base of
collorella is golden brown, they are ready.
The surface must remain pale.
here they are ..
a wonderful thanks to my friend Cristina and Daniel,
come home to help, watch and eat;)
