Traditional recipes

between the ancient recipes include a typical dessert prepared with care and craftsmanship, from women dugentesi during the Easter period : the "palomme" that they are characterized by their softness, the delicate flavor is the captivating fragrance.

criscito: 300 gr of flour, 3 eggs, 15 g of yeast, 1 cup of milk.
Preparation: Sift the flour into a bowl, add the eggs and the yeast dissolved in a cup of milk. Stir the mixture and let it rise for about 12 hours.

For dough:
7 eggs, 500 grams of sugar, 1 kg of flour, 250 g of pork fat or butter, 250 ml of milk, 1 lemon, 1 cup of anise, 1 cup of rum, 3 bags of vanillin, criscito.
Preparation: Mix in a bowl eggs, sugar, lard or butter, milk, anise, rum, vanilla and the grated peel of a lemon. Once amalgamated all add the criscito and work the compound. After you have mixed the ingredients blend in the flour a little at a time and work energetically. At this point let it rise the dough for about 12 hours and then place in greased pans in which is left to rise again until it is doubled. Once doubled cook in the oven for about 1 hour and a half hours at a temperature of 160° .

For the glaze: 2 egg whites, 100 grams of sugar, colored sprinkles.
Preparation: Beat egg whites until stiff and then coat them on sweet with the addition of sugar and colored sprinkles. Bake again for about two or three minutes.

Crepes apples annurche

Ingredients for 4 people:
125 grams of flour, 3 eggs, 80 g of butter, ½ cup milk, cream, 1 lemon, 80 grams of sugar, 4 apples annurche, 1 cup of calvados, apple jam annurche.

work the flour with half the sugar, egg yolks and 1 whole egg, cream and milk. Join and keep on stirring the grated lemon peel and half of the butter. Pass the compound to a sieve, allow to stand for a few minutes, then pour a little of the compound in a frying pan where you will be in brown the butter to form many lightweight crepes (attention to make them be thin). Keep them in a warm place and in the meantime fry the apples annurche into pieces in a little butter, then add the jam and the calvados and the compound to be used to stuff the crepes. Roll them up and sprinkle with sugar.

Puff Pastry the annurca apple
6 apples annurche, 450 grams of puff pastry, 1 egg yolk beaten.

pulled the browse and make squares of pasta; put in the center a half apple; sprinkle with sugar, cinnamon, brush the dough with egg yolk and bake in oven at 180° for 15-20 minutes.

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