Torta Di Mandorle Molisana Ingredients – Serves 8 Method To prepare the Molise almond cake, start by pouring the almonds into a food processor and chopped to obtain a “floury” mixture. Keep the flour obtained aside. Divide the egg whites from the yolks, and whip the latter with the sugar until the mixture is light […]
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Cavatelli Al Ragu D’agnello Ingredients – Serves 4 Method Brown the minced lamb in a pan with plenty of oil, together with the garlic (which will be removed as soon as it has browned), rosemary and bay leaf. Add a little bit of wine and let it evaporate. At this point, add the tomato sauce,
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Acciughe Scapece Ingredients – Serves 4 Method After washing the anchovies, flour them and fry them in a pan with extra virgin olive oil. Season with salt and lay the anchovies in layers in a salad bowl, alternating them with bay leaves and garlic. Boil the vinegar with the minced garlic and pour it, still
Baba Al Rum (Rum Baba) Ingredients – For 15 Baba FOR THE SYRUP Method Start preparing the rum baba, briefly mixing flour and yeast in the mixer with the hook, or by hand. Add milk, eggs and yolk, previously mixed and work for a few minutes until it is homogeneous. To avoid the formation of
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Genovese Ragu’ Ingredients – Serves 4 Method To prepare the Genoese, start by peeling the onions and slicing them thinly. Gradually transfer them to a container and go on to peel the carrot. Then chop finely and clean the celery, not throwing away the top leaves. Chop this too finely and set aside. Move on
Crocche Di Patate (Potato Crocche) Ingredients – Serves 8 Method Take the potatoes, wash them well and boil them with all the peel in a pot of water. Once the potatoes are boiled, peel them while still hot and mash them with a potato masher. In a bowl, put some butter and mash it with
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Zeppole Di San Giuseppe Ingredients – For 10 Zeppole For the Choux Pastry For the Custard For Decoration Method For the Choux Pastry In a thick-bottomed saucepan, bring the water, the butter cut into small pieces, the salt and a pinch of sugar to the boil. Melt over medium heat (the butter must melt completely).
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Pasta Ammuddicata Ingredients – Serves 6 Method Pour half the oil into a saucepan and, once hot, melt the anchovies in it. In a pan, toast the breadcrumbs with the remaining oil and add the paprika. Season the bucatini cooked al dente with the oil and the toasted bread sauce.
Ciambotta Ingredients – Serves 4 Method In a large pan pour the oil and let the red onion, previously peeled and finely chopped, fry for about a minute. Slice the courgettes and peppers into strips, cut the tomatoes into small pieces and add everything to the pan, leaving it to cook for a few minutes
Cartellate Pugliesi Ingredients Method To prepare the cartellate it is first necessary to make the pastry by hand. You can also use the ready-made one, but the good and typical Apulian cartellata involves hand-pulled dough. In a saucepan, heat the white wine and oil, which will then be mixed with the flour. The dough is
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