FRAPPE
This is a typical CARNEVALE treat ! Easy to make and delicious !
500 gr flour
50gr butter
1 spoon full of white wine
1 lemon ( rind)
castor sugar
4 spoonfulls of grappa
4 eggs
sunflour oil
pinch of salt
Place the flour on a wooden board make a space in the centre in which you must slowly add the softned butter , beaten eggs, grappa , wine , lemon rind and sugar, pich of salt ( the flour acts as a mixing bowl) mix until it has a rubbery and smooth consistency make a ball and cover with a tea towel leave to rest for about 30 minutes
Roll it out with a rolling pin cut into strips roughly 8×4 make two cuts in the centre if you can cut sides with a rondella it gives a zif zag effect
deep fry in oil as soon as it becomes a golden colour ( in a few minutes ) take out place on rack or kitchen paper to drain eccess oil cover with castor sugar
Enjoy!
cover with
RUSTIC CHERRY CAKE
I came across this fab recipe recently, having a huge cherry tree in the garden bursting with fruit I wanted to try something new (not jam, jam and more jam……) Hope you like it, Nicky.
Ingredients:
500g cherries
4 eggs
Butter (at room temperature)
Self Raising Flour (or plain flour with 1 tablespoon of baking powder)
Sugar
Salt
Icing sugar for dusting
Method:
Firstly wash the cherries and remove the stones
Weigh the eggs in their shells; this weight determines the quantities of flour, sugar and butter (these should be equal to that of the eggs)
Place the butter and sugar in a mixing bowl and mix to form a creamy consistency
Separate the egg yolks from the whites, adding the yolk to the butter and sugar mix (keep the whites in a separate mixing bowl)
Mix in the yolks adding the flour slowly to the mixture, keeping a creamy consistency, finally adding the cherries.
In the second bowl add a pinch of salt to the egg whites and whisk until they form white peaks, add the mixture carefully to the rest of the ingredients, mix well then pour into a pre-buttered cake tin.
Bake at 180 for circa 40 minutes.
Once cooled, sprinkle lightly with icing sugar……………and enjoy!! Wonderful to eat a breakfast time, or any time of the date for that matter……..
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SPAGHETTI ALLA AMATRCIANA
This dish originated in the town named Amatrice located in the Appennini Mountains near Rome, the area is famous throughout Italy for it’s production of pork meats.
Ingredients
4-5, Tablespoons of extra virgin oil.
115g Pancetta or bacon.
A crushed red pepper
500g tomato finely diced
Salt
450g Pasta (Bucatini, Ziti, Spaghetti, rigatoni)
150g Pecorino, Romano cheese freshly grated.
Method
1) Pour the olive oil, in to a frying pan and add the Pancetta or bacon and the red pepper.
2) Sautee over a low heat until pancetta is lightly browned
3) Add the tomatoes and cook for approx 10 mins until the sauce thickens
4) Fill saucepan with salt water and add pasta following manufactures instructions
5) Drain pasta and transfer to a bowl top with the sauce
6) Add freshly grated cheese.
7) Toss thoroughly and serve at once. ENJOY!!!!!!!!!!!!!!!
Thanks to Mrs Sandra Painting for sharing this recipe with us!
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PIADINA
Ingredients
400 gr flour
pinch salt
water - (enough to work turn the flour into dough) the consistency should not be too sticky, if the dough sticks to your fingers use more flour
lard or olive oil ( 1 spoonful )
In a bowl mix the flour with the water, (use half a glass and add more if necessary), add a pinch of salt and continue mixing finally adding a spoonful of lard or olive oil
Mix the dough into a ball and leave to rest in the fridge for 1 hour.
Divide into little balls then roll out thinly as if to make small pizzas, heat up a non stick pan adding a little olive oil, cook the piadinas quickly turning once on each side - they take around 5 min each side
Serve as bread or with salad, cold cuts and cheese or experiment! Enjoy!
