Cookbook - Page 10 - Culture and History without Borders: Success in Diversity, Diversity in Success - Project chronicle - Part 2 Put in a rectangular tray a layer of sauce and a single layer of pasta sheets and alternating the other ingredients including the Besciamella sauce. Cover the completed dish with an alluminium foil or a cover and Bake in the oven (180 C) for about ½ an hour taking off the foil for the last 10 minutes to brown the surface. Calzoncelli (a typical Christmas sweet from our region) Ingredients For the pastry 500 g of flour 00 50 g of sugar 100 ml of dry white wine 1 egg For the stuffing: 500 g of chestnuts boiled and squashed 200 g of dark chocolate 200 gr sugar Vanillin q.b. Grated peel of 1 orange, 1 tangerine and 1 lemon 2 coffee glasses of expresso 50 ml of liqueur 3 spoons of milk Decoration: Sugar or honey PREPARATION For the leaf: knead all the ingredients until they have a very homogeneous and smooth mixture, adding, if needed, other flour. For the filling: boil the chestnuts then peel and crash them using a masher. Add to the chestnuts pure the melted chocolate , the grated peel of orange, tangerine and lemon, the milk, the expresso, the sugar , the vanillina and the liqueur. Now prepare with the pastry, very thin sheet and cut the minto a lot of disks of about 7cm using a glass In the centre of the round pieces of sheet , add a spoon of filling and cover with another leaf pressing on the extremities. Fry the little suns in very hot oil, then dry with absorbent paper. Serve with honey and icing sugarballs Struffoli Ingrdients for 10 people - 600 gr , flour - 4 eggs + 1 yolk - 2 spoon of sugar - 80 gr butter - 1 small glass of “limoncello” or “rum”liquor - grated lemon peel - a pinch of salt - oil to fry Ingridients for season -400 gr ,honey -coulored sugared little balls Procedure mix the flour with the eggs , butter, sugar , salt, lemon peel and liquer and work hard until you have a homogeneous mixture then form a ball and let it rest for 30 minutes . then take a piece of tough and roll making some stripes of 1 cm of thickness. Cut in to several little chops and put them in a flowered dish . Fry the into abundant and boiling oil .Drip and dry the little balls in absordent paper put them in a tray making a doughnut and season with honey spread with coulored sugared little balls serve Casatiello Napoletano Ingredients: For dough 600 gr of flour 330 gr of water 10 gr fresh beer yeast 150 gr butter 10 gr of salt For the stuffing 200 gr of fresh goat cheese or a selection of available cheeses 50 gr of grated Parmesan 150 gr of salami 50 gr bacon 1 pinch of black pepper 3 -4 eggs 1 spoonful of milk Preparation: 1. Mix the flour with 50 g of butter, add warm water and salt until it has a soft and elastic dough, use 300 ml of liquid, you have to adjust it according to the flour you use. 2. Put the dough in a dish to rise until it triples its original size. 3. When the dough has risen add all the stuffing ingredients (chopped up salami, bacon, cheese,etc) add the grated parmesan, the pepper and the whisked eggs and the milk. 4. Put all the dough in a round tin and leave it to rise further. 5. Bake at 180 C for about 1 hour until ready. Pastiera Pastiera is an Easter cake and, according to tradition, every family in Naples prepares one during Holy week to be eaten on Easter day. The ingredients used in this cake symbolize life and the resurrection. The legend says that seven of the most beautiful girls gave to the beautiful siren, Partenope, flour, ricotta cheese, wheat, eggs, orange flower water, cinnamon and sugar. Partenope offered the gifts to the Gods so, to honour her beauty, the Gods mixed the ingredients together, creating a cake so sweet as the voice of the siren. INGREDIENTS FOR THE PASTRY 800 gr of flour 250 gr of butter 200 grams of sugar 3 whole eggs 2 yolks Strega or Limoncello liquor 1 pinch of salt lemon peel vanillina INGREDIENTS FOR THE FILLER 400 gr of pre-cooked wheat 700 gr ricotta cheese 500 grams of sugar 7 whole eggs 3 yolks Vanilla and cinnamon powder q.b. 1 orange flower essence 150 gr of orange and cedar candied peel. PROCEDURE Pastry Put the flour in a large bowl, centre the fountain and pour 200 grams of sugar, 3 whole eggs, 200 gr of butter, fresh grated lemon peel and a pinch of salt. Mix everything easily with your fingertips but without working too hard until you have a homogeneous mixture, then divide into two equal parts and form two balls that must be wrapped with transparent film and put in the refrigerator to rest for about 1 hour. Pour pre-cooked grain , milk, 30 gr butter, lemon peel and cook on slow fire, stirring for about 10/15 minute, until it becomes a creamy mixture. Take off the flame, cool and remove the lemon peel. Filler Mix the ricotta with 400 grams of sugar, stir well, pour the mixture into a large bowl and combine one egg yolk at a time, ten in total, cinnamon, vanilla, orange and cedar candied peel, cut into small pieces; essence of "millefiori" and "orange blossom" the compound of cold wheat and finally the 7 mounted egg whites . Mix well all the ingredients and put the mixture in the refrigerator to rest for about 15 minutes. Butter and flour two round pastry tins 26 cm Take the pastry out of the refrigerator and with a part of it form a disc with a diameter of about 35 cm. Spread more than half of the prepared filling. The remaing pastry needs to be rolled out flat and cut into strips with the toothed wheel laid diagonally on the pie. Cook the pastry in the bottom of the oven preheated at 170 ° C for about 80 minutes. Then turn off the oven and leave it for another 10 minutes so that the browning of the surface and the baking at the bottom are completed. Scarpariello The ancient recipe created to reutilise leftovers and today has turned into a delicious dish. Here is our recipe for a great dish of penne (or spaghetti) at “scarpariello”. Ingredients Pasta (penne, spaghetti or fusilli) Extra Virgin Olive Oil q.b. Garlic Tomatoes (fresh or tinned) Grated Parmesan and goat cheese Chili pepper Procedure Fry chopped garlic in oil, then add the sauce, which at the time of the "Scarpari" consisted of sauce left over from Sunday, but very often today it has been replaced by fresh or tinned tomatoes. Cook the pasta in boiling, salted water until ready but not overdone. This step is crucial because the pasta needs to complete its cooking with the sauce, , then add the other two ingredients, Parmesan and pecorino (goats cheese). After you finish cooking the pasta with the sauce and adding little by little the two types of cheese, we add some basil leaves and chilli and serve hot. CHIACCHIERE INGREDIENTS: 500 g of flour 00 70 g sugar 50 g butter 30 g liqueur (Grappa) 3 eggs 6 g powdered yeast 1pinch Salt A teaspoon of sunflower oil PREPARATION Put the sugar into a bowl, add the eggs and mix. Then add the flour, one teaspoon of oil. Add the grappa and the yeast, knead, spread the dough and cut double strips. Give it the shape you like and fry it in hot oil. Bohemian barley with mushrooms (Černý Kuba) Ingredients: 250 g hulled grain (barley) 60 g lard ¾ litre of water 2 handful of dried mushrooms 1 onion garlic, marjoram, pepper, salt and caraway Instructions: Soak dried mushrooms in water for at least 2 hours, then squeeze them to get rid of extra water. Rinse barley in cold water and cook in salted water until soft, about 20‑30 minutes. Drain and leave in the sieve to get rid of water. Cut onion in small pieces and fry in lard until brownish, add soaked mushrooms cut in bigger pieces. Stir shortly, then add garlic crushed with salt, caraway, marjoram and freshly ground pepper. Grease the roasting pan, put in barley and mushroom mixture and mix them together. Smooth out and bake in preheated oven at 180°C for about 25 minutes until golden-brown colour. Christmas cake (Vánočka) Ingredients: 1 kg flour
Cookbook - Page 10
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