CICERCHIATA
Ingredients
500g. flour
4 eggs
½ liqueur glass of anisette
4 tablespoon sugar
4 tablespoon oil, a few drops of lemon juice and a pinch of salt
Caramel:
300g sugar
400g honey
grated lemon and orange peel
Preparation
Prepare a soft dough; roll it into thin strands and cut them into small pieces. Roll the pieces into little balls the size of peas.
Heat the oil or lard to a high temperature in a large frying pan . Fry the balls of dough and remove them as soon as they become golden. D
ry on a kitchen paper. Meanwhile dissolve the sugar and the hoeny in another large pan and add the fried balls as soon as as they have been removed from the heat, together with the grated orange and lemon peel. Stir it quickly with a wooden spoon so that the caramelized sugar binds the cicerchiata.
Cicerchiata can be presented in little loaves or rings.
SFRAPPE
Ingredients
4 eggs
2 tablespoon oil
2 tablespoon sugar
4 tablespoon anisette
a few drops of lemon juice, a pinch of salt, lard or oil for frying
alkermes
icing sugar
Preparation
Mix all the ingredients into a dough and knead it well. Roll it out thinly and cut the dough into lozenges. Fry them in plenty of oil or lard. Sprinkle them with alkermes and icing sugar.
PANCAKES
The following recipe is the one used today and it has been found (and tried) in a lovely cookery book, “Classic British Dishes” by Marguerite Patten.
Ingredients
110g flour
2 eggs
275 ml milk
pinch salt
caster sugar, lemon juice to serve
Preparation
Blend the flour and salt. Add the eggs and enough liquid to make a stiff batter. Mix well and gradually beat in the remaining liquid.
Put two big spoons of batter into a pan and cook for about 1 minute , then turn the pancake over and cook on the second side. Roll the pancake and serve with sugar and lemon.
For a luxury pancake, layer it with poached apricots or apricot conserve and serve with cream.
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