Zeppole of rise

Zeppole

Kg1 Rise 

Lt 2 Water

gr700 white flour

gr700 milk (or plus)

Skin grated Orange

icing sugar

honey (Flavour with skin grated orange)

Cooking the rise in 2 litre of water

Let cool and unite the flour, milk and skin grated orange.

The amalgamate all good. If it is dried, add of milk.

Form of little stick and fry with oil abundant.

When it be will cooked, you do drain the oil abundant.

Finally arrange the zeppole in a dish and smear of honey and sprinkle with icing sugar.

biscuits

 

Biscuits

Ingredients:

Kg1 white flour

gr300 butter

gr250 icing sugar

N° 12/14 eggs yolk

natural flavors

Dissolve the butter in the flour with the hands. 

Add the icingsugar, the eggs yolk and natural glavors.

The Knead all until the mixture be will smooth and homogenous.

The mixture (pasta) must repose for 2 minutes in place dry and fresh.

Stretch the pasta and now you can give the forms that plus you like.

(You can form: rings, plaits, balls, horseshoes, S, other letters, ect.)    

Finally put in oven in pan grased. 

After firing, you can also dip your biscuits in chocolate or nutella.

You can decore also with skill of lemon/orange grated. Or drop of cherries.

 Chiacchere of Carnival

This is typical an traditional of carneval sweet italian.  

It has different name from region to region of Italy. 

(Exsample: Lombardia - Cenci e donzelle; Piemonte - bugie; ect.)

Ingredients:

gr500 bran flour

gr500 white flour

gr100 sugar

gr80 butter

n°2 eggs

grated peel lemon

white vine enough (or other liquors)

The all knead gradually little the white vine when the a end is a mixture smooth and homogenous. 

Strech the pasta and cut into strips (of base 3 cm and of height 12 cm).

It fry all with oil much. 

When they are ready let dry of the oil in plus.

At the end sprikle our "chiacchere".