TORRONE (NOUGAT)
In our village there is a typical set called "torrone" (nougat). In Dentecane there are five factories that make this special kin of Christmas set. It is made from sugar, honey, eggs, nuts, but have many different types of torrone such us: "pantorrone", "limoncello", "gianduiotto", "cremoso".
if you have the opportunity to eat it, do it, because you can touch the sky with a finger.
STRUFOLI (HONEY BALLS)
Strufoli is a very typical recipe of Pietradefusi,a small village in Campania,that is made for the Christmas. Children like strufoli very much because it is prepared with honey and small coloured confetti (candy).
Ingredients: For the dough: 2 cups flour; 1 tbs. sugar; 6 eggs; grated juice of 1/2 lemon; 2 egg yolks; 1 pinch of salt; 2 tbs. butter; frying oil.
For the topping: 8 oz. honey; 4 oz. candied orange rinds, finely diced.
ZEPPOLE (SWEET DOUGHNUT)
Typical of the region, Campania, fried donuts are made with a paste made of flour and water, milk, anise and served with honey or sugar and orange peel.Among theNeapolitan trades there was also that of “zeppollara”, a woman who fried these donuts in oil or pork fat in the street and served covered of honey.
Ingredients for Zeppole (Makes about 20 donuts): 1000gr flour• 4 eggs• 5 tablespoons sugar + 5 for the coverage• 100gr of butter• 2 cubes of yeast• grated lemon peel• Vanillin• cinnamon (who likes)• a pinch of salt.
Procedure: On the rolling board create the "fountain" with the flour and the center for the whole eggs, baking soda dissolved in a little warm water, a pinch of salt, sugar and lemon peel. Mix everything together and create a soft dough, but not soft. Cover the dough cotton or linen and let it rise for about an hour in a hot and dry. After the interval created small pasta tubes by cutting every 10 centimeter. Close zeppole circle and fry in deep fat of peanuts. When donuts will be well browned on both sides, drain them the oil and dry on paper towels. Still warm from passing into the remaining sugar flavored with vanilla and cinnamon.
CROCCANTE DI MANDORLE (ALMOND BRITTLE)
Hundred years ago, when children had not candies, not chocolate bars and snacks, in towns and villages of our province, the grandmothers did kind of candy with sugar and toasted almonds for their grandchildren.
Ingredients for 6 portions
500 g. peeled almonds
500 g sugar
2 tablespoons sunflower oil
1 lemon
Procedure : quickly rub the almonds with a cloth, then pour into a pan. Also add sugar and bring to a boil to a simmer, stirring constantly, continue cooking for 1 hour, stirring so that the mixture does not stick to the bottom of the pan, the end of cooking the almonds must be complectely wrapped in the sugar dissolved. Grease a marble slab with a layer unifirme oil sunlower seeds. Pour the mixture. Leveled the preparation of almonds and sugar by first using a wooden tablespoon slightly wet with water, then cut the lemon in half, sweet rubbing on the cut parts. When the brittle is completely cool cut into pieces and decorate as desired.
Alberto class IV B
In our village there is a typical set called "torrone" (nougat). In Dentecane there are five factories that make this special kin of Christmas set. It is made from sugar, honey, eggs, nuts, but have many different types of torrone such us: "pantorrone", "limoncello", "gianduiotto", "cremoso".
if you have the opportunity to eat it, do it, because you can touch the sky with a finger.
STRUFOLI (HONEY BALLS)
Strufoli is a very typical recipe of Pietradefusi,a small village in Campania,that is made for the Christmas. Children like strufoli very much because it is prepared with honey and small coloured confetti (candy).
Ingredients: For the dough: 2 cups flour; 1 tbs. sugar; 6 eggs; grated juice of 1/2 lemon; 2 egg yolks; 1 pinch of salt; 2 tbs. butter; frying oil.
For the topping: 8 oz. honey; 4 oz. candied orange rinds, finely diced.
ZEPPOLE (SWEET DOUGHNUT)
Typical of the region, Campania, fried donuts are made with a paste made of flour and water, milk, anise and served with honey or sugar and orange peel.Among theNeapolitan trades there was also that of “zeppollara”, a woman who fried these donuts in oil or pork fat in the street and served covered of honey.
Ingredients for Zeppole (Makes about 20 donuts): 1000gr flour• 4 eggs• 5 tablespoons sugar + 5 for the coverage• 100gr of butter• 2 cubes of yeast• grated lemon peel• Vanillin• cinnamon (who likes)• a pinch of salt.
Procedure: On the rolling board create the "fountain" with the flour and the center for the whole eggs, baking soda dissolved in a little warm water, a pinch of salt, sugar and lemon peel. Mix everything together and create a soft dough, but not soft. Cover the dough cotton or linen and let it rise for about an hour in a hot and dry. After the interval created small pasta tubes by cutting every 10 centimeter. Close zeppole circle and fry in deep fat of peanuts. When donuts will be well browned on both sides, drain them the oil and dry on paper towels. Still warm from passing into the remaining sugar flavored with vanilla and cinnamon.
CROCCANTE DI MANDORLE (ALMOND BRITTLE)
Hundred years ago, when children had not candies, not chocolate bars and snacks, in towns and villages of our province, the grandmothers did kind of candy with sugar and toasted almonds for their grandchildren.
Ingredients for 6 portions
500 g. peeled almonds
500 g sugar
2 tablespoons sunflower oil
1 lemon
Procedure : quickly rub the almonds with a cloth, then pour into a pan. Also add sugar and bring to a boil to a simmer, stirring constantly, continue cooking for 1 hour, stirring so that the mixture does not stick to the bottom of the pan, the end of cooking the almonds must be complectely wrapped in the sugar dissolved. Grease a marble slab with a layer unifirme oil sunlower seeds. Pour the mixture. Leveled the preparation of almonds and sugar by first using a wooden tablespoon slightly wet with water, then cut the lemon in half, sweet rubbing on the cut parts. When the brittle is completely cool cut into pieces and decorate as desired.
Alberto class IV B
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