delicious pancakes that I had never tried before, not part of the tradition cooking of my shares, but a blog is this: try a little bit of everything, let groped by recipes from other regions and discover the goodness. The dough seems very similar to the " pignoccata " only the balls, being larger, are much softer. I saw that the recipes are many, many, with several variants, some cottage cheese as an ingredient, other types of wines or spirits. I have chosen to Saffron Yellow, I do not know if it is true to the original as I said no because I had never eaten before, but they are very good and then I really think they are. The only fault I have found is that after several hours were a little hardened, I would rather find them very soft even after a long time.
Castagnole
Ingredients:
200 grams of flour 00 (+ one for dusting the work surface)
40 g butter 2 eggs
small to medium
50 grams of sugar 1 teaspoon of vanilla extract
1 / 2 tablespoon baking powder
The grated rind of 1 / 2 lemon
1 tablespoon anisette liqueur (I used lemon)
A pinch of salt
1 liter of oil seeds of maize ( for frying)
Powdered sugar (for sprinkling at the end)
Procedure:
1) In a bowl or a cup of robots, pour flour, eggs, sugar, butter (cold, cut into cubes), vanilla, salt, lemon zest, the lemon and baking powder. Work the ingredients to mix
2) Transfer all on a well floured board and work the dough until a soft dough but not too soft
3) Let the dough rest a few minutes, then form cords pasta, get as many large pieces of nuts and give them the shape of balls, working among the palms of the hands
4) Fry, a little at a time, in hot oil, removing them only when they are well puffed and golden
5) Drain on paper towels
6) Sprinkle powdered sugar or to taste, roll the crackers in the granulated sugar, or more, roll in honey.
0 comments:
Post a Comment