Hello! Today pesto recipe! We wanted it!. today I have started production, both of the Genoese that the Sicilian, but this time of Trapani. There is also the generic Sicilian pesto recipe that has ricotta, but this time I opted for the one of Trapani, here’s the recipe, Pesto of Trapani, a sicilian sauce:
Here is Carnival! Like every year it’s celebrated with pancakes or sweets, here I present the typical dessert that my grandmother made during Carnival, especially when there were so many people: The cicerchiata of Abruzzo. The Neapolitans Know this, for them it is called struffoli that they made on Christmas, while the Abruzzi calls cicerchiata, balls like chickpeas ( cicerchie ) assembled with honey.
I enjoyed it so much hat all the family help me, even my baby that funny making little balls , that’s a joy, every ball she was licking the whole hand … ahahahha that go well!
it’s nice because you can do various shapes, my grandmother often made donut and the recipe is easy because the grandmother’s recipes are all measured spoon, here cicerchiata of our family tradition:
Cicerchiata of Abruzzo, sweet typical of the Abruzzo region for carnival made with Grandmather's recipe
Autore: Annalisa
Ricetta: Dessert
Cucina: Italian
Ingredienti
The "law" says, for each egg one tablespoon of sugar and a tablespoon of olive oil and 100 g of flour type 00
2 eggs
2 tablespoons sugar
2 tablespoons extra virgin olive oil
200 g of flour type 00
oil for frying
10-12 tablespoons of honey
tails dolorate
some almonds peeled
Preparazione
In a large bowl , combine sugar, eggs and oil , add the flour and knead until it forms a smooth paste .
Form as many balls as small chickpeas, also a tad bit less when you bake always swell a bit ' .
Heat oil in a frying pan and cook the balls until golden turning occasionally, ( about 5 minutes )
Drain on paper towels.
Meanwhile heat the honey in a pan,it is formed just ' froth , put the little balls and cook 5 - 10minutes in honey ,they should caramelize and absorb the honey.
At this point take the mold that has' decided to use and wet. Put the balls to give the desired shape and make them dry. Sprinkle with colored tails and peeled almonds. Allow to cool and enjoy it
Note
the flour is slightly back with the dose , depending on moisture ' , gfrandezza the egg , then adjust it a bit ' in theory should be 100 g per egg .
3.2.2265
Next time I will opt for it in cups colored portion, it is more convenient to serve and eat too.
Do not turn away from these screens tomorrow other pancakes!!! :):):)
Ciaooo! How are you getting? Here it’s always raining … uff!
Talking about food, today I cooked a receipe of my mom’s family: The omelette with turnip greens.
My grandmother, in Abruzzo, often made this and It was often cooked by my aunts now. My grandmother had lots of peaks that grew in the garden. I remember my aunt told me that she always put it in the middle of the sandwich and eat at lunch in the factory, when she still lived in Torino di Sangro, the birthplace of my mother.
Omelet with turnip tops recipe from family tradition. Handed down from mother Abruzzo
Autore: Annalisa
Ricetta: Second Course
Cucina: Italian
Ingredienti
5 eggs
1 bunch of turnip tops
60 g of grated cheese
parsley as much as necessary
salt as much as necessary
extra virgin olive oil
1 clove of garlic
Preparazione
Wash the tops and remove the outer leaves.
Cut them into pieces.
In a pan fry with a little oil a clove of garlic
Combine the tops, a little salt and cook for a half hour, adding water if necessary.
Beat the eggs with the cheese, parsley and a pinch of salt, pour the mixture over the vegetables and cook for 5 minutes, then flip it over and cook another 5
minutes on the other side.
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Well … how my aunt did, I put it a slice a sandwich in the sandwitch.
