Categories
Biscuits Breakfast Dessert Healthy Vegetarian

Healthy Anise Cookies without Butter or Biscotti all’Anice

How to prepare the real Italian recipe of Anise Cookies or “Biscotti all’Anice”

These super easy cookies remind us of our childhood, playing in the kitchen with our mum and grandmother when we used to spend the Sunday afternoons to make them, they are light, without butter, sweet, really delicious. Anise, is a flowering plant in the family Apiaceae popular in the eastern Mediterranean region and Southwest Asia. Its flavor is very similar to other spices, such as fennel, and licorice. This easy to make cookie gets it’s flavoring from the anise flavor. Perfect for a healthy children’s snack or even as an after dinner treat…

Ingredients

  • 250 grams of Sugar
  • 250 grams of Flour
  • 5 Egg yolks
  • 5 Egg whites
  • 1 teaspoon of  Baking Powder
  • 2 tablespoons Anise

Preparation

  1. It’s a one bowl easy to make cookie. That means 1 bowl only from recipe to oven. Beat the eggs with the sugar using an electric whisk until frothy, add the flour and stir for 2 minutes. Combine the anise and egg whites, and in the end, include the yeast dissolved in a little bit of milk.
  2. Pre-heat oven to 180°(350F). Spread the mixture on a baking tray lined with parchment paper and bake at 180° for 20 minutes.
  3. Once baked, bring it out from the oven and cut it into strips 2 cm wide and 6 cm long.

Posted by Nicoletta and Tiziana

The Real Italian Food. Buon Appetito!

anise cookies

Categories
Biscuits Dessert Vegetarian

Walnut Chocolate Cookies or Delizia al Cioccolato e Noci

How to prepare the real Italian recipe of Walnut Chocolate Cookies or “Delizia al cioccolato e noci”

Chewy fudgy homemade cookies made completely from scratch. Those glorious Italian Chocolate Cookies with walnuts are great biscuits for an amazing indulgent breakfast on Sunday morning or after dinner for absolute perfection we suggest to add cream or vanilla ice cream: don’t forget it…

The health-benefits of chocolate have been known for long time. Did you know that chocolate and cacao are not the same? True, there is a clear distinction between commercial chocolate which has no health benefits and organic dark chocolate, ideally with no added sugar. Yet if you’re a chocolate lover, consider small amounts of raw cacao as a better option. The reason why raw cacao is the best choice for healthy benefits is because raw cacao contains the very popular antioxidants – anti-aging – that make raw cacao an absolute superfood. Another very good reason not to feel guilty when eating chocolate! If you’re looking for an indulgent chocolate cookies recipe, this is the recipe for you.

Ingredients

  • 100 grams of Margarine
  • 250 grams of Sugar
  • 125 grams of Flour
  • 2 Eggs
  • 200 grams of Walnuts
  • 75 grams of Cocoa Powder
  • 1/2 teaspoon Baking Powder

Preparation

  1. Beat the eggs with sugar for about 5 minutes, add the sifted flour, cocoa and baking powder dissolved in a little milk, then add the chopped nuts.
  2. Spread the mixture on a baking sheet lined with parchment paper, and bake 180° for 15 minutes.
  3. Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack. Take out from the oven and let it cool, then cut it into squares.  OMG: A true pleasure to try it, before serving sprinkle with powdered sugar .

TIP: Serve with whipped cream or vanilla ice-cream.

 Posted by Nicoletta and Tiziana

The Real Italian Food. Buon Appetito!

chocolate cookie

 

Categories
Basic Preparations or How To Dessert Vegetarian

Mascarpone Custard or Crema al Mascarpone

How to prepare the real Italian recipe of Mascarpone Custard or “Crema al Mascarpone”

Mascarpone Custard is a delicious dessert by the spoon, with a delicate taste eaten alone or perfect with a slice of cake, or even donuts. The preparation is quite simple and fast but the most important components of this recipe are the ingredients: which all must be fresh. You can also use this instead of custard when you make a fruit tart. Mascarpone is an Italian cheese made from cream, coagulated by the addition of certain acidic substances, such as lemon juice, vinegar, citric acid or acetic acid. Mascarpone is milky-white in color and is easy to spread. We love anything with Mascarpone, this is a easy and delicious custard to use with any dessert!

 

Ingredients for 4 people

  • 2 Eggs
  • 1.5 tsp vanilla essence
  • 6 tablespoons of Sugar
  • 500 grams of Mascarpone, fresh Italian cheese
  • 6 tablespoons of Chocolate Chips (optional)

Preparation

  1. Beat the yolks with the sugar until frothy, together with Vanilla essence, add the Mascarpone cheese and beat for 1 minute.
  2. Mount the egg white to snow. Mount the egg whites until stiff add them to the mixture, stirring from bottom to top and then add the chocolate chips to the mix.
  3. Allow Mascarpone creme to set slightly in refrigerator for about 30 minutes.
  4. Serve in small cups with strawberries decoration. Strawberries are so beautiful and delicious when accompanied with a simple creamy mascarpone cream. Or serve simply with dark cocoa powder on top as on picture below.
  5. Delicious also as a filling for any cake like Italian Tiramisu!

TIP: To fill cakes: place the Mascarpone mixture in a piping bag with a star tip attached or a plastic bag and cut off one corner of the bag to pipe. Slowly pipe the Mascarpone cream into the cake until filled.

 

Posted by Nicoletta and Tiziana

The Real Italian Food. Buon Appetito!

 

crema-al-mascarpone

Categories
Cake Dessert Vegetarian

Apple Strudel, a Delicious Apple Cake

How to prepare the real Italian recipe of Apple Cake or “Strudel di Mele”

A delicious old-fashioned Apple Cake made with apples from the north of Italy with LOVE! A good combination of flavors like: raisins, cinnamon, lemon, apples, pine-nuts; all together for a great result and absolutely an All Healthy choice!  You can eat it with vanilla ice cream, with simply fresh cream or with a vanilla sauce, is always perfect in every possible way….

Ingredients

To make the dough

  • 1 Egg
  • 300 grams of Flour
  • 100 grams of Water
  • 3 tablespoons of Extra Virgin Olive Oil
  • a pinch of Salt

Make filling

  • 1 kg of Apple
  • 60 grams of pine-nuts
  • 50 grams of Butter
  • 60 grams of Sugar
  • 2 tablespoons of Cinnamon
  • 50 grams of Bread Crumbs
  • 1/2 Lemon
  • 70 grams of Raisin
  • a bit of Milk

Preparation

  1. Start by preparing the dough: Mix the flour with the salt, form a fountain in the center and add the egg. Begin kneading,  gradually adding warm water and oil, until the dough will not assume elasticity and texture. Form a dough ball, cover it with plastic wrap and let it rest for an hour in a warm place.
  2. Prepare the filling: Peel the apples and cut them into chunks. Add the lemon juice. Toast the bread crumbs with the butter in a fairly large pan, then add the apples, pine nuts, the raisins, previously soaked and squeezed, cinnamon and sugar. Let it cook for a few minutes. Do not burn it!
  3. Take the dough and roll it out into a very thin sheet, giving it the shape of a rectangle. Place it on a plate covered with parchment paper.
  4. Add the apples filling, previously prepared with the raisins and pine nuts, inside the strudel being careful to leave the ends of the long rectangle of dough open (about two cm from the edges). With the help of the parchment paper roll the strudel on himself. Trim the excess of dough at the sides and seal well.
  5. Brush the entire surface of the strudel with milk and bake at 180 degrees for 40 minutes. When it’s ready serve accompanied with vanilla ice cream, whipped cream or with a custard.

Posted By Nicoletta and Tiziana

The Real Italian Food. Buon Appetito!

apple strudel 3

Categories
Biscuits Breakfast Dessert

Twice-Baked Almond Cookies or Cantucci, Cantuccini and Tozzetti

How to prepare the real Italian recipe of Cantuccini Biscuits or”Cantucci or Tozzetti”

This recipe is very ancient. Cantucci, or Cantuccini, are twice-baked biscuits. The biscuits are oblong-shaped almond biscuits traditionally, made dry and crunchy through cutting the loaf of dough while still hot and fresh from baking in the oven. Cantuccini were born as bread flavored with aniseed and rehearsed in the oven, hence the classical name of bis-cooked, which means cooked twice. Then there is the “Tozzetti” variation, so called in Lazio region, with hazelnuts instead of almonds. Great after dinner with a dessert wine like “Vinsanto” or a good “Passito” from Pantelleria or a Malvasia from Lipari.

Ingredients

  • 200 grams of Sugar
  • 500 grams of Flour
  • 3 Eggs +1 for brushing
  • 2 knobs of Butter (about 60 grams)
  • 300 grams of Almond or Hazelnuts (of which a handful minced in food processor)
  • 1 tablespoon of Baking Vanilla
  • 1 shot of Liquor

Preparation of Cantuccini

  1. Place the flour on a large bowl, add the sugar, eggs, and baking powder, then knead with your hands adding the butter and some of almonds or hazelnuts. Ideally excluding the nuts left whole to be added separately.
  2. Divide the dough into loaves of the length of the baking tray on which to align the nuts (very near) that are then pushed inside, to work well to give a diameter of about 3 cm and a length of about 30 cm. Put them well spaced on a baking sheet.
  3. Cook them in the oven already hot at 180° for about 20 minutes and till gold colored. Once cooked cut the little loaves transversely into slices of 1 cm with an oblique cut to give the biscuits their characteristic shape. And for a final touch to have more crunchy biscuits just put them back again in the oven for 5 minutes. Enjoy cold.

Posted by Nicoletta and Tiziana.

The Real Italian Food. Buon Appetito!

cantuccini-a-modo-nostro-800

Categories
Dessert Vegetarian

Delicious Dough-Balls Fritters with Custard or Bigné di San Giuseppe

Fried Custard Dough-Balls or Bignè di San Giuseppe

These Dough-Balls Fritters without yeast are a traditional dessert typical of the Roman cuisine, the symbol of St. Joseph celebration on March 19, the Father’s Day in Italy. These sweet bignè are soft and fluffy. This recipe in other parts of Southern Italy may also be called “Sfinci di San Giuseppe” or even “Zeppole”. And on this note, here we leave you with a popular and wise old style saying: “E chi vuol bene mantenersi sano di frittelle mantenga il ventre pieno”….. It says it all! 🙂 So gooooood.

Ingredients for 10 people

  • 200 ml of Water
  • 50 grams of Butter
  • 100 grams of Flour
  • 60 grams of Sugar
  • 3 Eggs
  • a pinch of Salt
  • Oil for frying: prior to World War II olive oil was used for deep frying in Italy, but nowadays an all-purpose vegetable oil is often preferred; most cooks, Italian or otherwise, agree that canola oil or peanut oil is best for frying as these oils don’t leave an aftertaste
  • Grated lemon zest (better if organic)
  • Powdered Sugar

Preparation

  1. Heat the water with the butter and a pinch of salt when the water starts to boil, add the flour and stir immediately, not to make form clots, continue to cook for 5 minutes.
  2. Let cool the mixture and then add the beaten eggs and sugar slowly.
  3. In a frying pan heat the oil and pour the mixture of the fritters with a tablespoon,  the fried dough balls will be ready when it will become golden. Once fried let cool on a paper towel to remove the excess oil.
  4. With the help of a pastry bag fill the fritters or bignè with custard, previously prepared, sprinkle with powdered sugar and serve. You might be tempted to eat them all at once … they are exquisite;-)

NOTE: Prior to World War II olive oil was used for deep frying in Italy, but nowadays an all-purpose vegetable oil is often preferred; most cooks, Italian or otherwise, agree that canola oil or peanut oil is best for frying, as these oils don’t leave an aftertaste and they burn at higher temperatures, ideal for frying.

TIPS:

  • The fried dough balls or Bignè di San Giuseppe can be baked as well in the oven, we can consider this a light healthier version. Still quite delicious.
  • A delicious alternative is” la Zeppola” with custard and black cherry, this recipe you can fry or bake in the oven. The donuts are circular in shape with a central hole from 2 cm diameter and garnish covering them with custard over the cherries in syrup.

Posted by Nicoletta and Tiziana

The Real Italian Food. Buon Appettito!

Agrodolce

Categories
Dessert

Spring Mimosa Cake or Torta Mimosa

How to prepare the real Italian recipe of Mimosa Cake or “Torta Mimosa”

International Women’s day: 2 little thoughts very special and not to miss to properly Celebrate this special day: Flowers and Cakes, in this case they have the same name, a wonderful dessert, MIMOSA! Mimosa Cake, a sweet treat filled with a delicious custard cream, flavored with Italian lemon and Pineapple. A wonderful reminder that spring is here…

Ingredients

  • Custard or Crema Pasticcera
  • Sponge Cake or Pan di Spagna
  • 250 ml Fresh Creme
  • 100 grams of Chocolate Chips
  • 1 Fresh Pine Apple or 2 Pine Apple Canned

Ingredients for Sponge Cake or Pan di Spagna

  • 6 Eggs
  • 250 grams of Flour
  • 250 grams of Sugar
  • Grated Zest of 1/2 lemon

Ingredients for Custard or Crema Pasticcera

  • 4 Egg Yolks
  • 4 tablespoons of Sugar
  • 2 tablespoons of Flour
  • 1 Lemon peel (ideally organic – peel just the yellow part to avoid a bitter taste)
  • 1/2 LT of Milk

Preparation Custard or Crema Pasticcera

  1. In a bowl whisk 4 egg yolks with 4 tablespoons of sugar, ready when it will be frothy and the eggs will look a bit pale with the sugar melted in, add 2 tablespoons of flour and whisk for 1 minute.
  2. Now pour the compose into a high pan (you can also just use a pan from the beginning to simplify) and add half liter of cold milk, add the milk slowly and keep mixing it, cut the zest of 1 lemon and add it to the custard previously prepared. Keep cooking it over low heat for 15 minutes, keep mixing it, turning gently with a spatula or a wood spoon, as those do not stick to the mixture, forming an 8, so that the cream will stay liquid and will not deposit at the bottom.
  3.  This cream is ready when it becomes from liquid to creamy and in general when the mixture start boiling. Do not keep boiling, just turn off the heat and enjoy warm or cold.

Preparation of the Sponge Cake or “Pan Di Spagna”

  1. Preheat the oven to 180°C. Lightly butter and flour a cake pan.
  2. Combine the whole eggs (important: eggs should be at room temperature, not cold from the fridge) and the sugar to a mixer and beat for 15 minutes, until the mixture become white and grows in volume.
  3. Add the flour gradually into the egg-sugar mixture and mix delicately with a spatula scooping from the bottom up,  so that all remains light and airy, after that add the egg yolks. Last, add the lemon zest.
  4. Bake for about 30-40 minutes, until light golden. Do not over-bake it. It will dry and set as it cools.
  5. Let it cool to room temperature.

Assemble the Mimosa Cake

 

  1. Cut the sponge cake in 2 disks:  one of that, the bottom cake layer cut it 3 cm high and place it on a serving plate. Moisten with the Pineapple syrup, add some pieces of pineapple previously cut,  the custard cream and some chopped chocolate.
  2. If you prefer, cut in 3 disks of 2 cm and make two layers of sponge disks and cream then go to step 3.
  3. Get the last disk of sponge cake and cut it into cubes, note that you should cut just the yellow part.
  4. Press the cake cubes onto the top and sides of the cake. Decorate with slices of pineapple. Enjoy!

Posted by Nicoletta and Tiziana

The Real Italian Food. Buon Appetito!

mimosa cake

Categories
Dessert Gluten free Healthy Vegetarian

Italian Créme Caramel or Traditional Budino

How to prepare the real Italian recipe of Creme Caramel or “Budino Creme Caramel all’Italiana”

A healthy and light dessert for all the family, Budino or Créme Caramel, is a simple and old-fashioned dessert made just with milk, eggs and sugar. A delicious Italian pudding, it dates back to ancient Roma. A must of Italian and international cuisine made in different variations all over the world: here we prepare a classic Italian recipe. Yummy!

Ingredients  for 6 People

  • 500 grams of  Whole Milk
  • 3 Eggs and 1 Yolk
  • 120 grams of Sugar
  • a Vanilla bean
  • 6 ramekins/molds

Ingredients for Caramel

  • 100 grams of Sugar
  • 1 tablespoon of Water
  • (For those who do not wish to prepare the caramel at home, they can find it easily at the supermarket ready to use. We prefer to prepare it, so easy!)

Preparation of Budino

  1. Gently heat the milk, adding a split vanilla pod: in a deep saucepan boil the milk together with a vanilla bean engraved along its length; when reaching boiling state immediately remove from the fire and let it stand for 15 minutes to ensure that the milk assimilates all the vanilla scent.
  2. Break the eggs into a bowl, add the sugar and the hot milk, stir very slowly with a whisk to prevent the mixture from incorporating too much air. Continue beating, after adding the milk with the vanilla bean.
  3. Pour the Caramel (*) in 6 crème caramel molds.
  4. Pour the mixture into the molds, filtering using a sieve to remove the vanilla beans. Filter the milk and join the caramel on top into all the molds. Settle them in a pan with high sides filled with cold water, cooking a bain-marie in the oven for 1 hour and 15 mins at 160°C.
  5. The creme caramel is ready when the cream has curdled while still soft. Let it cool in the water before transferring the molds in the fridge, wait at least 2/3 hours before you flip them on a serving plate. Enjoy.

*Preparation of the Caramel

  1.  We combine the sugar and a little bit of water in a saucepan and put on low heat.
  2. Without touching it, let it cook until the mixture is colored. Once obtained a brown color, pour it carefully over the six ramekins. Temperature is very high so be careful when pouring it.

Posted by Nicoletta and Tiziana

The Real Italian Food. Buon Appetito!

creme caramel 5

Categories
Cake Dessert

Apple Pie or Torta di Mele

How to prepare the real Italian food of the traditional Apple Pie or “Torta di Mele”

This easy Apple Cake is a perfect fit for every occasion: a delicious breakfast, office break, afternoon tea with the kids and in the evening for that funny after dinner cravings 🙂 better if accompanied by a spoonful of wondeful custard, lets do things properly! Enjoy with the ones you LOVE

Ingredients

  • 200 grams of Sugar
  • 200 grams of Flour 00
  • 100 grams of Butter
  • 4 Eggs
  • 1 grated Lemon peel
  • juice of one Lemon
  • 8 Apples (we like Fuji)
  • 25 grams of Pine Nuts
  • 4 tablespoons of Raisins
  • 1 baking powder
  • Cinnamon as you prefer

Preparation

  1. Cut 6 apples in small chunks and 2 apples into slices. Place in a bowl apples diced marinated with 2 tablespoons of sugar, the juice lemon, cinnamon, raisins and pine-nuts.
  2. In a bowl beat the eggs with the sugar until frothy, add the butter previously melted in a double boiler (or microwave) and the flour, continue beating for about 3 minutes.
  3. Combine the mixture of apples in chunks and finally the yeast dissolved in a little milk.
  4. Pour the mixture into a cake pan 28 cm in diameter greased and floured, cover the dough with apples sliced in circles.
  5. Bake 35 minutes at 180°.

Posted by Nicoletta and Tiziana

The Real Italian Food. Buon Appetito!

 

 

Categories
Carnival Dessert Fried

Carnival Raisins Fritters or Friciò Piemontesi

How to prepare the real Italian recipe of “Friciò”

Everyone loves this delicious sweet pastry from Piedmont region, north of Italy: The Friciò. It is simply a Carnival Fritters variation with raisins. Tasty and sweet dough-balls very similar to Castagnole typical of Marche region, but with added Raisins. Like many Carnival Italian Recipes this is as much delicious as much a calories bomb, but definitely worth to try! Diet another day…

Ingredients

  • 200 grams of Flour
  • 100 grams of Sugar
  • 3 Eggs
  • 1 glass of Milk
  • 30 grams of Baking powder
  • 100 grams of Raisin
  • 1 Lemon
  • Sugar Powder as you need
  • a pinch of Salt
  • Oil for fry

Preparation

  1. Soak the raisins in warm water for about twenty minutes.
  2. In a bowl mix the flour, sugar, baking powder, a pinch of salt, add the eggs and continue stirring, add the warm milk gradually until it becomes a batter without lumps, incorporate the raisins drained and squeezed, the grated lemon rind, cover with a cloth and let sit for thirty armed.
  3.  Heat a pan with plenty of oil, laid a tablespoon of batter into the prepared pan with the aid of another spoon, fry until golden, drain them with a slotted spoon and pat dry on paper towels, repeat the process until all the batter is finished. Arrange the Friciò on a platter and sprinkle with powdered sugar before serving. Enjoy ideally on the same day, freshly fried!

Posted by Nicoletta and Tiziana

The Real Italian Food. Buon Appetito!

Frittelle-con-l-uvetta-84043

Categories
Carnival Dessert Fried Vegetarian

Sweet Cocoa Ravioli with Ricotta Cheese or Ravioli al Cioccolato

How to prepare the real Italian recipe of  Cocoa Ravioli with Ricotta cheese or “Ravioli al Cacao con la Ricotta”

This is a fried pastry used originally in the Middle Ages, of course without the addition of cocoa because it has discovered in the nineteenth century! A tasty dish prepared for Carnival Festivities, a real triumph of gluttony.

Ingredients

  • 250 grams of Flour
  • 500 grams of Ricotta Cheese
  • 200 grams of Sugar
  • 20 grams of Cocoa powder
  • 30 grams of Butter
  • 1 Egg
  • 3 tablespoons of Milk
  • 2 tablespoons of White Wine
  • 1 Lemon
  • Powder Sugar as you need
  • a pinch of Salt
  • Oil to fry

Preparation

  1. On a large bowl pour the flour, make a hole in the center, add 100 grams of sugar, cocoa and softened butter and mix; add the egg, milk, wine, grated lemon rind, a pinch of salt and  continue to knead until the dough is compact and smooth.Transfer the dough to a work surface and knead until you have a smooth dough ball. Wrap the dough in a plastic film and let rest for at least 1 hour in a cool place ( not refrigerator).
  2. Meanwhile, prepare the filling: in a different bowl mix the ricotta with the remaining sugar, remove the dough from the plastic film, arrange it on a work surface, roll out with a rolling pin into a thin sheet, and form rectangles of 10X20 cm (1 mm thick). Brush the edges with egg white. Put a spoon of filling onto one side; fold over to form a “raviolo” shape. Fold them in half and sealed the edges with a fork.
  3. Fry the ravioli in a pan with hot oil on both sides until golden, drain them with a slotted spoon, let dry on paper towels and sprinkle with powder sugar before serving.

Posted by Nicoletta and Tiziana

The Real Italian Food. Buon Appetito!

DSCN2336-

Categories
Carnival Dessert Vegetarian

Indulgent Honey Dough Mini-Balls or Carnival Struffoli

How to prepare the real Italian recipe of Small traditional Honey Dough Mini Dough Balls or “Struffoli”

“Struffoli” or Honey Mini-Dough Balls are a typical dish from Naples, made traditionally during Christmas, while in many regions of Italy is eaten during Carnival time. Struffoli are small balls of sweet dough, fried and then dipped in honey and decorated with colored sprinkles and candied fruit. Small dough balls, really small, are deep-fried and then rolled in honey before being assembled into a cone structure. Fancy to try them? Always a good idea!

Ingredients

  • 500 grams of Flour
  • 8 grams of Salt dissolved in water
  • 50 grams of Sugar
  • 50 grams of White Wine
  • A bit of Semolina or Flour for the baking tray
  • 4 Eggs
  • Vanilla seeds
  • 1 Orange
  • 1 Tangerine
  • 60 grams of Butter
  • Honey
  • Candied Orange and Cedar as you refer
  • Colored Sugar Sprinkles

Preparation

  1. Mix the flour with the salt, sugar and white wine. Add 2 eggs and the vanilla seeds, finely grated orange zest (better if Organic!) and tangerine zest. Include the other 2 eggs and, in addition, include the softened butter. Beat until frothy. Mix well. If it is too sticky, then add more flour and keep kneading, using either your hands or a freestanding mixer fitted with a dough hook, until you have a smooth, pliable dough. Let it stand 2 hours in the refrigerator.
  2. Flour your work surface and turn out your dough. Then divide the dough into 10 roughly equal pieces, each about the size of a small ball. Take 1 ball and roll it into a rope approx. 1/2 inch thick, then with floury hands divide this into about 20 small pieces, and roll each piece between your hands (flouring them again if this helps) to make marble-sized “Flipper” balls, about 1/4th of a golf ball.
  3. Place the formed balls of dough on a semolina-sprinkled baking sheet, as you shape them. Repeat the process with the remaining portions of dough. On a large frying pan heat the oil (180 °or 375°F), remove the excess of flour and fry the Struffoli balls.
  4. Gently lower, using a mesh scoop or perforated spoon, about 15 little dough balls at a time. At first they will sink and then, as they cook, they’ll float to the surface and begin to turn golden brown. Continue to cook them in batches making sure the oil returns to the correct temperature.
  5. When the Struffoli turn gold as the crust of bread we remove them from the oil  and put on paper towels. You can fish them out with your mesh scoop or perforated spoon.
  6. Pour the honey into a roasting pan that can go on the stove, and heat very gently until it becomes runny—a matter of moments, so do not leave the pan—then take it off the heat. Tip all of the fried dough balls into the warmed wildflower honey and, using a soft spatula, turn them gently to coat them.
  7. Move them to a bowl and cover the Struffoli with the candied orange peel, grated orange zest (or tangerine or lemon), mix well and present them in a structured cone shape on a serving dish with the colored sprinkles on top. Delicious!

TIP: These delicious  struffoli are best if eaten on the day they’re made. Use a scoop or spoon and fork to serve. It will be a sticky business, but that’s part of their charm.

Posted by Nicoletta and Tiziana

The Real Italian Food. Buon Appetito!

file_548ed7b75f7f0

Categories
Biscuits Carnival Dessert Fried Vegetarian

Crispy Sweet Fritters or Carnival Frappe

How to prepare the real Italian recipe of Carnival Fritters or “Frappe”

Frappe, Chiacchiere or Lies are quite delicious, many names for those simple thin fried dough strips, typical during Carnival time in Italy, over February. Very ancient Roman tradition. Slightly different in every region. In Italy, Frappe are crispy and light as air when you bite into them. Enjoy with family and friends. If you start, you can’t stop eating. Happy Carnival!

Ingredients (40 Frappe)

  • 500 grams Flour (3 full cups)
  • 4 tablespoons (70 grams) Sugar (do not add too much sugar or they burn when you fry)
  • Butter 50 gr.
  • ¾ teaspoon (5 grams) Baking Powder like Pane Angeli
  • 3 Eggs
  • 1 Vanilla bean or “Vanillina” powder
  • 2 tablespoons (25 grams) Butter diced, at room temperature
  • 1 pinch Salt
  • Rhum or Grappa 30 gr
  • Oil to fry
  • TOPPING: powdered sugar for sprinkling

Preparation

  1. In a medium-sized bowl whisk together the flour, sugar, salt, baking powder and vanilla. Add to a food processor, or mix manually, then add the eggs together with the butter, combine till the dough comes together.
  2. Remove from the food processor and leave on a floured surface and knead until the dough becomes smooth (should not be a sticky dough). Wrap in plastic and let rest at least 30 minutes in the refrigerator.
  3. Remove from fridge and taking ¼ of the dough at a time roll into a very thin strip. It is weighed and rolled in a pasta machine as you would do with pasta dough. Then cut into strips with a fancy edged pastry cutter, cut into approximately 2-3 inch sizes and fry in a pot of hot vegetable oil for frying (approximately 2 inches of oil, the temperature must reach 170° and stay at this temperature, no higher or dough will burn). Fry until frappe becomes golden turning them over once at the mid-cooking time while frying.
  4. Remove to drain and cool on a plate lined with kitchen paper towels. Sprinkle with powdered sugar. Consume fresh. Enjoy as soon as ready!

TIP: for a light version you can also bake the Frappe. Will be a very nice healthier option. But traditionally Frappe are the best if fried!

Posted by Nicoletta and Tiziana

The Real Italian Food. Buon Appetito!

 Frappe-baked

Categories
Biscuits Carnival Dessert Fried Vegetarian

Carnival Sweet Fried Balls or Castagnole

How to prepare the real Italian recipe of Carnival Sweet Fried Balls, Fritters, or “Castagnole”

Get this all-star, easy-to-follow recipe. In Italy, we always say: “A Carnevale ogni scherzo vale” it means literally “on Carnival time every kind of joke counts”, but this delicious recipe is definitely not a joke! Between the most popular pastries we use to cook during this very special period, let’s keep up with the celebrations!

Ingredients

  • 400 grams of Flour
  • 2 Eggs
  • 150 grams of Sugar
  • 30 grams of Butter
  • 1/2 zest of Lemon (grated)
  • 1/2 glass of White Wine
  • 16 grams of Baking Powder
  • a pinch of Salt
  • Oil for frying
  • Flour for dusting

Preparation

  1. Knead the flour with 2 eggs,  sugar, butter, zest of lemon, 1/2 glass of white wine, add the baking powder and a pinch of salt.  Work well the dough with your hands until it is firm and elastic, making many small balls.
  2. Set your oil to heating. Fry each “Castagnola” until pretty golden brown, drain them all well on absorbent paper, dust them with powdered sugar. Enjoy it warm or cold!!!

Posted by Nicoletta and Tiziana

The Real Italian Food. Buon Appetito!

 

1421858647379

Categories
Breakfast Dessert Gluten free Healthy

Gluten Free Crèpes with Mascarpone and Strawberries

How to prepare the real Italian recipe of Crêpes Gluten-Free with Mascarpone and Strawberries

Crêpes are very popular in Italy. We propose here a gluten free variation which is very tasty and nicely balanced. We all know that crêpes come from France. But the word crêpe actually originates from the Latin word, crispus, which means curled. These Crêpes Gluten-Free are great for breakfast or any meal. Takes only 10 minutes to make. No gluten. No problem. They are just as good as crepes made with all-purpose flour! Enjoy.

Ingredients for the Dry Flour Mix (it can be stored)

  • 1 cup gluten-free sweet Rice Flour
  • 1 cup ground Hazelnuts
  • 1 cup sweet white Sorghum Flour
  • 1 cup Teff Flour
  • 1 & 1/2 tsp Xantham Gum

Ingredients for the Crèpe Batter

  • 3 eggs1 cup Milk
  • 1/3 cup Sugar
  • 1 tsp Vanilla extract
  • 3/4 cup GF crêpe Flour Mix (done above)
  • Butter for the Crêpe Pan

Ingredients for the Sauces

  • Nutella, few spoons. Banana, in slices
  • Mascarpone, milk and sugar, mixed into a creamy delicious sauce. Fresh Strawberries in pieces
  • Honey and Lemon

Preparation

1. In a container or a bowl, add the teff flour, sweet white sorghum flour, gluten-free sweet rice flour, ground hazelnuts, and lastly add in the xantham gum. Shake it in a container, or mix it well if in a bowl.

2. Preheat a large flat pan to medium-high heat. Crack 3 eggs in a bowl and then add in some milk, sugar, and vanilla extract. Whisk this mixture for a few minutes.

3. Measure out 3/4 cup of your crêpe mixture and add it into the egg mixture. Whisk the batter together and you have your crêpe batter! It will look runny but that is right.

4. Take a little bit of butter and coat the heated pan. Pour approximately 1/3 cup of batter into the center of the crêpe pan and swivel it around with a back and forth shaking motion until you have a thin, round crêpe. Allow crêpe to cook until edges become golden brown, then flip and briefly allow the other side to cook. (10-15 seconds) Slide it right off the pan to a plate.

5. Dress with a small amount of Nutella and bananas cut into slices, jam or maple syrup down the middle, roll up, cut into two pieces and serve warm. Or you can simply add honey and lemon juice.

6. Alternatively, you can fold the crepes with a wonderful Mascarpone cream inside and fresh strawberries. Mix together mascarpone, a little bit of milk, and powdered sugar on high with a hand mixer until stiff peak forms (do not over beat). Place desired amount of filling to half of the crepe and top with fresh strawberries. Fold into fourths and add extra dollop of filling on top with fresh strawberries.

Posted by Nicoletta and Tiziana

The Real Italian Food. Buon Appetito!

 

gluten free crepe mascarpone

 

 

Categories
Dessert Gluten free Healthy Vegetarian

Light and Easy Lemon Ricotta Cheesecake or Torta di Ricotta al Limone

How to prepare the real Italian recipe of Lemon Ricotta Cheesecake or “Torta di Ricotta al Limone”

Halfway between a cake and a cheesecake, this ricotta cheesecake cake with lemon and ricotta cheese has a light texture that almost melts in your mouth and an intense flavour of lemon, delicious and nutritious. It is easy to prepare, the result is a cake with a moist dough, which makes it suitable as a dessert to be served after a meal. Better to prepare this lemon cake using organic lemons: in addition to the juice, in fact, we use a fair amount of zest also essential to give the sweet smell and taste of these amazing fruit.

Ingredients

  • 3 Eggs
  • 1/2 cup Sugar
  • 200 gr. – around 1 container (16oz.) – whole milk Ricotta cheese
  • 80 gr. white wheat all-purpose Flour and 80 gr. Potato Flour (or 1/4 cup Gluten-Free Baking mix)
  • Juice from 1/2 Lemon and grated Zest (if using organic Lemon)
  • 3-4 Biscuits of your choice, or Graham Crackers or Gluten-Free Biscuits, all crushed
  • 16gr. Baking Powder
  • 2 tbsp of Butter for greasing the pie dish

Preparation

1. Preheat your oven to 325°F. Thoroughly rinse the lemon, dry and grate the zest without touching the white part. It will get about 1 tablespoon. Squeeze the juice (around 50 ml) and zest the lemon. What is zesting? It’s removing the very outer layer of skin from a citrus fruit. Zest is a great way to add extra flavour to cooking and extra oomph to food and drink presentation.

zest lemon

2. Start off by cracking 3 eggs and place them into a mixing bowl, then add in sugar and mix together. Add the ricotta cheese and blend with the egg and sugar mixture. While it is blending, add in the 2 flours (or the gluten-free baking mix) and continue to blend until it is well incorporated. Finish by adding in fresh lemon juice and lemon zest and blend one more time.

3. Grease your pie dish with butter and sprinkle the biscuits crumbs evenly over the bottom of the dish. You can crush the graham crackers or biscuits by using a blender or food processor, or just crush them.

4. Pour the batter over the crumbs and place it in the oven for 25 minutes or until it begins to turn golden brown. Once the cake is golden brown let it cool or place it in the refrigerator so it tastes more like a cheese cake. Slice into serving pieces and place on a platter. If you wish spoon warm or room temperature blueberries on top.

TIP: You can also easily prepare a gluten free lemon and ricotta cheesecake: just replace the wheat flour with an equal amount of gluten-free cake mix flour and use a gluten-free baking powder.

Posted by Nicoletta and Tiziana

The Real Italian Food. Buon Appetito!

 

ricotta cheesecake

Categories
Dessert St. Valentine Vegetarian

Raspberry Tiramisù or Tiramisù ai Lamponi

How to prepare the real Italian recipe of Raspberry Tiramisù or “Tiramisù ai Lamponi”

A delicious alternative to the classic Tiramisù made with coffee, Italian dessert par excellence. Perfect dessert for St. Valentine’s night. Quick and simple to make. A twist on an Italian favorite. Ladyfingers are layered in a dish with raspberries and mascarpone filling.

Ingredients for 6 people

Preparation

1. The first thing you need to do to prepare the Raspberry Tiramisu’ is to thoroughly wash these sweet wonderful red fruits under running water. Then let the raspberries dry gently on a cloth. Set aside a few raspberries for the final decoration, then put in a bowl the fresh raspberries with 2 tablespoons of sugar and half glass of water and let it rest for 6 hours after that whisk half part of raspberries with the juice obtained.

tiramisu raspberries2. In a bowl beat the egg yolks with the sugar until the mixture becomes foamy and light. Add mascarpone and one shot-size glass of Grand Marnier or other liquor. In another bowl, preferably high, mount the egg whites until stiff and gently fold the egg whites, from top to the bottom, into the mascarpone mixture, very gently, add the other half of raspberries left to the mix.

3. Cover the bottom of a ceramic dish (you can also use small bowls for mono-portions) with 3 tablespoons of mascarpone sauce, wet the biscuits into the raspberry sauce quickly, add into the glass dish as a one layer at the bottom and cover the first layer of biscuits with one-third of the mascarpone mixture. Repeat layers 2 times, ending with the cream. Cover with plastic wrap and refrigerate for at least 2 hours. Before serving, dust generously with cocoa powder and fresh raspberries. Wonderful.

Posted by Nicoletta and Tiziana

The Real Italian Food. Buon Appetito!

tiramisu-lamponi

Categories
Cake Dessert Dinner Gluten free Vegetarian

Delicious Chocolate Capri Cake or Torta Caprese

 How to prepare the real recipe of the Italian Chocolate Capri Cake or “Torta Caprese”

A traditional cake from one of the most beautiful Islands in Italy: CAPRI!

This tasty almond and chocolate cake is from this wonderful island. The origin: the cook would indeed forget to put the flour in a chocolate cake with almonds. A fatal mistake, which has created one of the most popular desserts and appreciated by so many palates. Traditionally made on the island of Capri, this cake has a delicious aroma. Without using flour for the pan (and using parchment paper instead) this is a delicious gluten free recipe.

 

 

Ingredients for a pan of 26-28 cm

  • 350 grams Allmond, peeled and toasted
  • 250 grams of Dark Chocolate 70%
  • 200 grams of Unsalted Butter
  • 200 grams of powder Sugar
  • 6 medium Eggs (50 grams each)
  • a pinch of Salt
  • Butter and flour for the pan or use parchment paper for a gluten free recipe
  • Cocoa Powder for a pan
  • Powder sugar for a top cake

Preparation

1. Preheat the oven to 180°C, grease and flour a pan of 26-28 cm.

2. In a mixer finely chop the almonds with a teaspoon of sugar. Melt slowly the dark chocolate and unsalted butter together “a bagnomaria”, in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula, until chocolate and butter are completely melted and combined. Remove from heat. Important: do not burn the chocolate!

3. Beat the egg yolks, 200 grams of powder sugar and a pinch of salt together in a bowl with a whisk or an electric mixer until pale and very thick, 5 to 10 minutes. Add the chocolate with butter and almonds.

4. Beat the egg whites until stiff, add to the mixture slowly and gently, folding from bottom up, making sure you don’t loose the volume. Into the pan previously completely covered with butter and flour – use a gluten free flour or a parchment paper for a fully gluten free recipe – add the cocoa powder at the bottom and then add the full mixture.

5. Bake in a preheated oven for 20-30 minutes, after that let it rest outside the oven for 15 minutes and remove from the pan. Invert the cake on a serving dish. When cool, dust with powdered sugar. Simply delicious. Enjoy.

Posted by Nicoletta and Tiziana

The Real Italian Food. Buon Appetito!

 

Torta-Caprese-fetta-950x634

Categories
Christmas Dessert Eggs Vegetarian

Traditional Custard or Crema Pasticcera della Nonna

How to prepare the real Italian recipe of  Custard home-made or “Crema Pasticcera”

This is an easy and healthy option for a dessert at home with the family. It can be considered the basis for many Italian desserts, it never fails, good to fill a light sponge cake, a donut or simply eaten with a spoon: delicious. Ideal for children and adults and great for a healthy snack and genuine when prepared according to the tradition of my beloved great-grandmother.

Ingredients for 4 people

  • 4 Egg Yolks
  • 4 tablespoons of Sugar
  • 2 tablespoons of Flour
  • 1 Lemon peel (ideally organic – peel just the yellow part to avoid a bitter taste)
  • 1/2 LT of Milk

Preparation

1. In a bowl whisk 4 egg yolks with 4 tablespoons of sugar, it’s ready when it will be frothy and the eggs will look a bit pale with the sugar melted in, add the 2 tablespoons of flour and whisk for 1 minute.

2. Now pour the compose in a high pan (you can also just use a pan from the beginning) and spill half liter of milk cold, add the milk slowly and keep mixing it, cut the zest of 1 lemon and put into the custard, cooking over low heat for 15 minutes, keep mixing, turning gently with a spatula or a wood spoon, those do not stick to the mixture, forming an 8, so that the cream will stay liquid and not depositing on the bottom.

3. The cream is ready when it becomes from liquid to creamy and in general when the mixtue start boiling. Do not keep boiling just turn off the heat and enjoy warm or cold.

Posted by Nicoletta and Tiziana

The Real Italian Food. Buon Appetito!

cream jar

 

Categories
Breakfast Cake Dessert

Soft Heaven Cake or Torta Paradiso

How to prepare the real Italian recipe of the Soft Heaven Cake or “Torta Paradiso”

The Soft Heaven Cake or Torta Paradiso is one of the most loved by children for its simplicity and taste. The cake is similar to a chiffon cake, as it is light and airy. Soft and delicate, it is ideal for a snack or a tasty breakfast Sunday. This is originally a traditional dessert from Genova, a very delicate, light and soft sponge cake that everyone loves.

Ingredients

  • 6 Eggs
  • 3 Egg Whites
  • 200 grams of Sugar
  • 200 grams of Butter
  • 1 grated Lemon
  • 100 grams of Potato Flour
  • 100 grams of Flour
  • 1 tablespoon of Vanilla Sugar
  • a dose of Baking Powder

Preparation

1. Separate the egg whites from the yolks and put everything aside. Add the butter to a bowl, at room temperature and beat with an electric mixer until it becomes all fluffy, creamy. Include gradually the sugar and continue beating. Stir the softened butter with the sugar for a creamy mixture. Combine the 6 egg yolks one by one gradually and continue beating the mixture until it becomes light and still fluffy.

2. Add the 2 flours, the vanilla sugar and the baking powder slowly continuing to beat. Mix everything well. Beat all the egg whites with a pinch of salt until stiff. Combine the egg whites into the mixture, stirring gently. Add the egg whites, previously whites stiff and grated lemon rind. Butter and flour a cake pan of 20 cm of diameter and pour the mixture into the cake pan, bake at 180° for 50 minutes.

3. Let it cool and sprinkle with powdered sugar. Fluffy, soft and delicious. Powdered sugar on this cake will not absorb into the cake and get gummy. So when the cake is cool, sift the sugar all over the top of the cake. For a special twist cut the cake in the middle and add Nutella covering all the bottom surface like a sweet sandwich. Enjoy.

Posted by Nicoletta and Tiziana

The Real Italian Food. Buon Appetito!

 

App0001

Categories
Christmas Dessert

Yellow Bread or Pangiallo Romano

 How to prepare the real Italian recipe of “Pangiallo

Yellow Bread or “Pangiallo” is an old and very traditional Holidays cake, which in Rome at Christmas should never miss. Pangiallo is one of the most ancient Christmas cakes from Italy. The Yellow Bread is a Roman speciality similar to the Tuscan panforte. And in spite of the name, it is more a dessert than bread. Some do add saffron to give to the dough a golden tint. Originated during the imperial age, it combines all the nuts, dried fruits, honey and spices you could think about. An elegant and delightful rich Italian cuisine experience.

Ingredients for 4-5 people

  • 300 grams of Flour
  • 20 g of Yeast
  • 30 g Candied Orange peel
  • 20 grams of Pine Nuts
  • 30 g shelled and peeled Almonds
  • 50 g of Raisins
  • Cinnamon, Saffron, Sugar
  • Extra Virgin Olive Oil

Preparation

1. Place the flour on a pastry board, add the yeast dissolved in a sugar syrup and warm water, mix well. There should be a dough a little softer than the one of bread.
2. Combine orange peel, pine nuts, almonds, raisins (previously soaked in warm water), and a pinch of cinnamon. Knead and form a loaf to rise covered with a napkin, in a warm place for 12 hours.
3. Then prepare a batter with water, a tablespoon of flour, a little oil, a pinch of saffron. Spread this batter on the loaf and put in a moderate oven (180 °) for 40 minutes.

Posted by Nicoletta and Tiziana

The Real Italian Food. Buon Appetito!

 

Pangiallo-dolce-natalizio-del-Lazio-ricetta

 

Categories
Biscuits Cake Christmas Dessert

White Wine Baked Donuts Ciambelline

How to prepare the real Italian recipe of “Baked Donuts or Ciambelline with white wine”

If there is one thing that never fails on a Christmas table, and never fails throughout the year too, it is the White Wine Baked Donuts, dipping those wonderful donuts in a glass of red wine or in a sweet wine like a wonderful Passito from Pantelleria, will be just the perfect combination, unstoppable nibbling!

Ingredients

  • 125 grams of Extra Virgin Olive Oil
  • 1 grams of White wine or Red Wine
  • 450 grams of Sugar
  • 1 kg ½ of Flour
  • 1 grated Lemon
  • pinch of Salt
  • Sugar for coating

Preparation

1. In a bowl mix well the following ingredients: sugar, oil, wine, then gradually add flour with a pinch of salt and 1 grated lemon, until it all comes together.

2. Transfer to a lightly floured flat surface and knead lightly until the dough becomes smooth, cut off a little piece of dough at a time, roll into a small chubby rope and bring the ends together to form a circle. Dip in sugar and place on greaseproof paper covered, bake for approximately 30 minutes, or until they reach a marvelous golden in color.

Posted by Nicoletta and Tiziana

The Real Italian Food. Buon Appetito!

 

IMG_3439

Categories
Dessert Lunch

Classic Tiramisù or Coffee and Mascarpone Cake

How to prepare the real Italian recipe of “Tiramisù”, an easy recipe for any occasion

Tiramisù (from Italian, spelled tiramisù [tiramiˈsu*], meaning “pick me up” or “lift me up”) is a popular coffee-flavored Italian dessert. It is made of ladyfingers (Italian: Savoiardi, [savoˈjardi]) dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavored with cocoa. The recipe has been adapted into many different varieties of cakes. There are different legends about this dessert and the origins are quite uncertain because each region in Italy would claim to have “invented” this popular Italian delicacy. Its origins are often disputed among many Italian regions such as Tuscany, Veneto, Friuli Venezia Giulia, Piedmont.

Ingredients for 6 people

Preparation

1. In a bowl beat the egg yolks with the sugar until the mixture becomes foamy and light. Add the mascarpone and two shot glasses of Grand Marnier.

2. In another bowl, preferably high, mount the egg whites until stiff and gently fold egg whites, from top to the bottom, into the mascarpone mixture. Prepare the coffee and keep it in a large bowl.

3. Cover the bottom of a ceramic dish with 3 tablespoons of mascarpone sauce, wet the biscuits into the coffee quickly, put into the glass dish and cover the first biscuits with one-third of the mascarpone mixture. Repeat layers 2 times, ending with the cream. Cover with plastic wrap and refrigerate for at least 2 hours. Before serving, dust generously with cocoa powder.

Posted by Nicoletta and Tiziana

The Real Italian Food. Buon Appetito!

hd750x421

Categories
Cake Christmas Dessert

Panettone with Mascarpone and Dark Chocolate

How to prepare the real Italian recipe of Panettone with a special mascarpone sauce and slices of dark chocolate on top

A luscious Italian dessert for a special Christmas dinner with friends, a wonderful recipe, very simple, easy.

Ingredients for 4 people

  • 4 slices of Panettone (Scarpato Panettone)
  • 3 Eggs
  • 200 grams of White Sugar
  • 200 grams of Mascarpone
  • 1 glass of Rum
  • slices of Dark Chocolate

Preparation

1. Slamming long 3 egg yolks with 200 grams of sugar until creamy off-white.

2. Add 200 grams of mascarpone and mix well, stretching with a glass of rum.

3. Finally add the beaten egg whites, stirring gently so as not to dismantle them. Pour into cups and refrigerate for a few hours. Cut the slices of panettone and cover with mascarpone sauce and slices of dark chocolate.

Posted by Nicoletta and Tiziana

The Real Italian Food. Buon Appetito!

Panettone with mascarpone sauce

 

Categories
Breakfast Cake Dessert

Baked Ring Cake or Ciambellone Tradizionale

How to prepare the real Italian recipe of the traditional “Ciambellone” for a children party or for a nice breakfast during the weekend

Wonderful Classic recipe of a cake often baked at home in Italy, the Baked Ring Cake. “Ciambellone” (chahm-bell-ohn-eh) Plain, vanilla-scented cake, is a classic Italian cake, dense and crumbly and perfect with a cappuccino or a cold glass of milk and, of course, a nice espresso. It’s tender and fragrant, has a good, sensible crumb, lasts for a few days on the kitchen counter, it is not too sweet, healthy, easy to make, and very nice for breakfast. The traditional Italian “Ciambellone” is also good at teatime and as a snack for little children. In other words, it’s a perfect everyday cake. A glorious cake. The classic good old Italian family recipe.

Ingredients

  • 200g/7oz Butter softened, plus extra for greasing
  • 300g/10½oz Sugar
  • 4 free-range Eggs, yolk separated
  • 300g/10½oz plain Flour
  • 100g/3½oz Potato Flour or Cornflour
  • 1 Lemon, zest only
  • 4-6 tbsp Milk
  • 1 sachet of Baking Powder like “Pane Angeli” or use 1 tsp baking powder mixed with 2 to 3 drops of vanilla or powder

Preparation

1. Preheat the oven to 170C/325F/Gas 3. Lightly grease a baking ring mould.

2. Mix and cream together the butter and sugar in a bowl until the mixture is pale and creamy. Stir in the egg yolks, plain flour, potato flour or cornflour and lemon zest together with four tablespoons of milk. Stir in 1-2 more tablespoons of milk if the mixture is very thick. It should be creamy, light and stand in soft peaks in the bowl. Zest citrus fruit. Stir in the Pane Angeli, or the baking powder and vanilla essence mix. Whisk the egg whites until soft peaks form. Then fold the egg whites into the mixture.

3. Pour the mixture into the greased baking ring mould and bake it in the oven for 20 minutes or until golden brown and springy to the touch. Serve.

Posted by Nicoletta and Tiziana

The Real Italian Food. Buon Appetito!

ricetta-ciambellone-alle-nocciole-e-ricotta_66c6c90ed05fb85950450af5b2c6e9d0