Cantucci Ingredients – Makes 30 Method To make cantucci, start collecting the two whole eggs with the granulated sugar in a bowl and work them briefly with an electric mixer. Add the flour and baking soda and mix until you get a grainy dough. Then add the butter, whole almonds, orange peel and honey. Work […]
Pasta E Ceci Ingredients – Serves 4 Method Start preparing the pasta and chickpeas the day before. Soak the chickpeas in a large bowl with plenty of warm water and leave them to soak for a whole night. The next morning drain them, put them in a pot with about two litres of lightly salted
Crostini Alla Toscana Ingredients – Serves 4 Method Chop together parsley, half an onion, a clove of garlic, capers, chilli and the soaked and squeezed breadcrumbs. Mix all with the oil and vinegar. Place a layer of anchovies alternating with a layer of sauce in a salad bowl and let it rest for a day.
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Rocciata Umbra Ingredients for the Dough Ingredients for the Filling Method Prepare the pastry dough: put the flour on a clean surface and make a hole in the middle adding the sugar, oil and salt in the centre. Start working the ingredients with a fork, and pour the water a little at a time. Knead
Tagliatelle Alla Norcina Ingredients – Serves 4 Method First thing, peel and crumble the sausages. In a large pan, fry the chopped onion with a drizzle of oil, then add the sausages, brown them for a few minutes and blend with the white wine, adding a pinch of salt. Meanwhile, cook the pasta in plenty
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Ciambellone Alla Marchigiana Ingredients – Serves 4 For Brushing Method Begin the preparation by grating the lemon zest. Immediately after, put the flour, sugar and baking powder in a bowl. Gently mix with one hand, this procedure will prevent lumps from forming. Add the liquids, starting with the eggs, then the milk and oil. Knead
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Vincisgrassi Ingredients – Serves 6 Method To prepare vincisgrassi, start by cutting the chicken giblets into small pieces. Finely chop the celery, carrot and onion and put them in a saucepan to brown for 5 minutes, with extra virgin olive oil together with the pancetta. Let it all season for a few minutes then add
Olive All’ascolana Ingredients – For 25-30 Olives For the Stuffing For the Coating Method First of all, chop the vegetables and brown them with a little extra virgin olive oil, add the three types of meat and cook slowly over low heat, blending with the white wine. Add, salt and pepper to taste. Rinse the
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Cicerchiata Ingredients – Serves 4 Method First mix the eggs, sugar, and four tablespoons of oil with as much flour as you need to have a soft dough, starting with 150 g up to a maximum of 200 g. Continue to knead until the mixture is smooth and homogeneous. Let the dough rest for about
Pallotte Cacio E Ova Ingredients – Serves 4 Method Pour the oil into a saucepan, add half a clove of garlic and as soon as it is slightly golden add the tomato puree. Season with salt, pour half a glass of water and cook over medium heat for about 15 minutes. Remove the garlic. In
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