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| CAKES
Berlingozzo - x 6 people |
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Frittelle di mele - x 6 people apples 500 gr, flour, sugar 100 gr, 1 egg, half glass of Vin Santo, salt, oil Mix together the flour, the egg, a bit of salt, 3 spoons of olive oil. When all the ingredients are mixed drop the Vin Santo, and warm water to obtain a smooth mix. Let it rest for one hour. Peel the apples and cut them into round dishes (the thickness should be at least 4 mm); drop them into the mix and fry them into boiling oil. When you see a light brown color, put them off the oil and leave on a soaking paper to dry. Cover with a light and gentle veil of sugar. Better if served warm! |
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Schiacciata Fiorentina - x 6 people white flour 350 gr, sugar 100 gr, butter 80 gr, beer yeast 25 gr, 2 eggs, 2 eggs yolk, 1 orange, vanilla, salt and veil sugar. Mix flour and yaest (before, melt it in warm water), let it rest in a warm place, covered with a towel, for 1 hour. Mix the eggs, the yolks, butter, sugar, vanilla, prange peel and a bit of salt. When you mix, try to make a routating movement, sothat air come into the mix: this helps the cake to grow up better when you'll put it into the oven! Drop the mix into a teglia and remember that the mix should be tall as max 2 cm! Then put the teglia into the oven at 170°C for half an hour. When it'll be warm cover with sugar veil. |
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| Castagnaccio
(Chestnut cake) - x 6 people chestnut floar 400 gr, zibibbo 100 gr, pinoli 50gr, walnut 50 gr, rosmarine, 2 spoons of sugar, a bit of olive oil Put the chestnut floar into a big pot, drop the sugar, a bit of salt, half a litre of cold water, and mix all together very well. Then add 2 spoons of olive oil and zibibbo, mix everything and drop the paste into a teglione for oven. Drop the walnut, pinoli and rosmarine and a bit of olive oil (just a 'C'! = 2 spoons) and put into the oven at 200° C for 30 minutes. The cake lokks dark brown and crispy and it generally chaps onto the top! |
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Sweet Florence - x 4 people milk (half a liter), sugar 100 gr, white bread 60 gr, zibibbo, 3 eggs, 1 lemon, a little butter Cut the bread into fine sleeves, brace them a little, spalm the butter on both sides a put them into a pirofila. Drop the zibibbo and the lemon peel. Into a pot, mix the eggs with sugar and milk: drop the mix into the pirofila without mixing all the otheer ingredients. Put into the oven at 150° C, as far as it looks cooked (it should be 'hard', but soft). Serve warm. |
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Cotognata Cotogne apples 3 kg, sugar 2 kg, almond oil Clean apples and put them into a pirofila, then put them into the oven for 30 minutes. Peel them and cut the torsolo, then mix them into the mixer. Weight this paste and drop it into a sauce pan, add the same weight of sugar, put on the fire, mixing continuosly. After 30 minutes, cotognata is ready. Grease a pirofila with almond oil, drop the cotognata, let it rest for several hours ( a night time should be sufficient) and then, cut it into small cubes. If you like, you can cover all the cubes with sugar and preserve them into alluminium leeves. |
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| Croccante
(almond and caramel) It's easy and particularly taste, this small cake look like bon bons! Prepare some caramel, then when it gets brown, drop the almonds (preferebly peeled!) Mix well and after a few minutes, drop the mix on a marmo or flat surface. Avoid plastic and wood, better if metal or lightly oiled surface! Let it dry and before it's too hard, cut it into small cubes or if you prefer let it a piece and break it with a knife when you serve it! |
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| Strawberry
delice 100 gr strawberry, 100 gr whipped cream, 60 gr sugar, 1 albumen Whisk the strawberries. Whip the albumen with sugar and add the strawberries and whipped cream. Drop the mix into a cooking mould, and leave into the freezer for 2 hours or more. If you like, you can decore it with biscuits and strawberries, or some scirup and soft biscuits. We suggest to serve with Strawberry liqour (See recipes at 'Fruit liquors') Rise frittelle Pattona |
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