CHRISTMAS RECIPE (Linda Cannoni)
Cappelletti in broth (fresh pasta, shaped as little hats cooked in broth)
This recipe is close to my heart because it is since I was little that on Christmas day my grandmother made me a nice plate of cappelletti in broth made strictly by hand. The ingredients are rustic and genuine and lead to an excellent result !!
Ingredients:
For pasta
- 10 eggs
- 1 kg flour
- salt, oil
For the filling
- 200 g chicken breast
-200 g pork steak
-200 g veal (tender)
-100 g mortadella
-100 g ham
-1 egg
- celery, carrot, onion
-salt, pepper, nutmeg
(some of the ingredients we are going to use)
Method:
- First, prepare the fresh egg pasta and let it rest wrapped in tissue paper, so as not to dry out;
- to make the stuffing, (you can also prepare it the afternoon before), start by washing the meat and without completely draining it, put it in a pan on the stove; add the herbs and let it cook slowly.
- Season to taste and once cooked, chop it; when it has cooled down, add the two coarsely cut cold cuts and chop everything for the second time;
- add the egg and create a homogeneous mixture; let it rest in the fridge.
- Take the dough and start rolling it out, the thickness is as desired (I roll it once on 2, once on 4, once on 7 and three times on 9);
- make circles (or squares if you prefer), I use a pastry cutter, put some filling in the center and start closing;
- for the broth it will be enough simply to boil a pot with celery, carrot, onion, and salt; if you prefer you can also add a piece of meat, such as chicken, or a piece of nut to give it that extra note Bon appetit, and Merry Christmas !!
CHRISTMAS RECIPES (Nicolò Lucaroni)
TOZZETTI
Ingredients:
400 g flour 00
200 g granulated sugar
3 eggs
80 g butter
1/2 tsp baking soda
10 g liqueur to taste
100 g hazelnuts
100 g almonds
Method:
First preheat the oven to 180 degrees.
Line a baking sheet with parchment paper.
Pour the flour and sugar and baking soda on a work surface.
Add the eggs, butter, liqueur in the center, start mixing with a fork. Also add the
dried fruit and knead with your hands until a smooth and well blended dough is
formed.
Divide the dough into 3 parts, form a loaf with each one.
Arrange the loaves on the baking tray and bake for 15 minutes.
Remove from the oven, allow to cool slightly, then cut the loaves into oblique slices.
Return the pieces to the pan, with the cut side facing up.
Bake for another 5 minutes.
Remove from the oven and leave to cool on a rack.
TORCIGLIONE (Sara Aluigi)
Ingredients
530 g almond flour
500 g powdered sugar
80 g potato starch
80 g unpeeled almonds
50 g shelled pine nuts
5 egg whites
Vanilla
Lemon
METHOD:
mix the almond flour with the icing sugar, the starch, the seeds of a vanilla pod, the
grated zest of one lemon and 4 egg whites. Work the mixture by shaping it into a long loaf.
Squeeze it lightly on the sides, then roll it into a more or less tight spiral. Place the twist on a
plate covered with baking paper, brush it with the remaining egg white, lightly beaten, and
sprinkle it with sliced almonds and pine nuts. Bake at 160 ° C for 30 minutes; then raise to
180 ° C and cook for another 10-12 minutes.
La rocciata (Nicolò Caccioppini)
Ingredients
00 flour 250 g
Extra virgin olive oil 50g
Water 110 g
Salt
FOR THE STUFFING
Golden Apples 400 g
Sugar 60 g
Raisins 60 g
Pine nuts 80 g
Walnut kernels 50 g
Bitter cocoa powder 15g
Cinnamon powder 10 g
Rum 90g
Lemon 1
METHOD:
To prepare the Umbrian rock, start with the dough. On the work surface pour the flour, form a fountain and add the oil, salt and water a little at a time while stirring with a fork.
Meanwhile, take care of the filling. Pour 60 grams of rum over the raisins and leave to soak. Then peel the apples, cut them into 4 parts to remove the core and finally get some cubes.
Grate the lemon zest, add the sugar, cinnamon. cocoa powder, hand-chopped walnut kernels, pine nuts and drained raisins,
the remaining 30 grams of rum and now stir to completely uniform the ingredients. Now that it is ready, recover the dough and roll it out with a rolling pin, on the lightly floured surface, until you get a very thin sheet.
Distribute the filling over the entire surface leaving a
couple of centimeters from the edges, then roll up to
get a cylinder and subsequently rolled up
new thus obtaining a spiral.
Transfer the swivel onto a baking sheet lined with parchment paper and proceed with cooking in the oven, static already hot at 180 °, for about 30 minutes. Once cooked, brush it hot with a little Alchermes and icing sugar.
MERRY CHRISTMAS
Commenti