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polideuce
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Joined: Mon Sep 03, 2007 3:29 pm
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Post by polideuce » Tue Nov 13, 2007 8:07 pm

"Burtlèina"

1 bicchiere d'acqua
2 tuorli d'uova
Gli albumi montate a neve
1 etto di farina
1 pizzico di sale

mettere l'acqua in un recipiente con il sale, aggiungere la farina a poco per volta e amalgamare vigorosamente, aggiungere i tuorli d'uovo e egli albumi appena montati a neve.
Fare scaldare in un tegame un poco d'olio e versare l'impasto; durante la cottura l'impasto va girato per cuocerlo bene.
Togliere dal fuoco quando l'impasto ha raggiunto una colorazione dorata (non ci vuole molto do solito)

Questa è la variante di mia nonna della "burtléina" che si trova in altre due versioni quella della Val Nure:

NGREDIENTI per 4 persone:
1 chilo di farina
100 grammi di strutto
20 grammi di lievito
sale
PREPARAZIONE:
Impastate un pugno di farina con metà lievito, facendone un panetto che metterete a riposare; quando sarà raddoppiato di volume, disponete a cascata la farina sul tavolo, aggiungete il panetto lievitato, il sale ed il lievito rimanente; reimpastate il tutto con acqua tiepida sino a formare una pagnotta soffice.
Dopo aver lasciato tutto a riposare per 10 minuti, mettete una padella grande di ferro con lo strutto. Dalla pagnotta lievitata staccate dei piccoli pezzetti, date loro una forma rotonda e buttateli nello strutto bollente.
Possono essere consumate calde come merenda, oppure condite con salumi o formaggi piacentini (stracchino (i.e. gorgonzola) in primis) sono un eccellente antipasto.

e quella detta Giuliana:
NGREDIENTI per 4 persone:
farina
uova (uno ogni 4-5 cucchiai di farina)
latte abbondante
sale
PREPARAZIONE:
Rompete le uova in una terrina e sbattetele, aggiungete lentamente il latte, il sale e la farina facendo attenzione che non si formino dei grumi, continuate finchè non si raggiunga una consistenza molto morbida (correggendo eventualmente con altro latte). Mettete una grande teglia di ferro sul fuoco con olio abbondante, vuotatevi uno strato sottile di pastella una volta che l'olio è bollente.
Anche questo tipo di burtleina può consumarsi da sola come merenda o con salumi e formaggi piacentini come antipasto.
( http://www.igrass.it/ricette/burtleina.htm )

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » Wed Nov 14, 2007 4:14 pm

http://www.foodnetwork.com/food/recipes ... 96,00.html

Oatmeal Cranberry Cookies
Juan-Carlos Cruz


1 cup whole wheat flour
1 1/2 cups quick-cooking oats
1/2 cup packed light brown sugar
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon ground ginger
2/3 cup applesauce
1 teaspoon pure vanilla extract
1/2 cup dried sweetened cranberries (recommended: Craisins)
1 egg
1 tablespoon butter, softened

Preheat oven to 350 degrees F.

In a large bowl, combine all of the ingredients. Stir until well blended.

Scoop 2 tablespoons of batter and drop onto a cookie sheet lined with parchment paper. Flatten each cookie with the back of the tablespoon. Repeat until sheet is full, being careful not to crowd. Bake for about 10 minutes, or until lightly golden.

Cool on a wire rack for at least 5 minutes. Store in an airtight container.

To make a cookie-frozen yogurt sandwich, place 1 small scoop of fat-free frozen yogurt on a cookie and top with a second cookie.
Roby
"Per raro che sia, il vero amore e' meno raro della vera amicizia."

"As rare as true love is, it is not as rare as true friendship."
- François de La Rochefoucauld

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » Wed Nov 14, 2007 4:17 pm

http://www.foodnetwork.com/food/recipes ... 39,00.html
Macadamia Coconut Cookie Bars
Rachael Ray

1 package dry sugar cookie mix, prepared to package directions
1 cup macadamia nuts
1 cup shredded coconut
1 cup white chocolate chips
9 by 12-inch baking dish
Softened butter, to prepare baking dish

Preheat oven to 375 degrees F.

To cookie mix prepared to package directions, add nuts, coconut and white chocolate chips. Butter the baking dish and spread cookie dough evenly into a thin layer across the baking dish. Bake bars for about 15 minutes, or until lightly golden brown. Remove from oven, and cool slightly. Then cut into squares, remove with offset spatula and serve.
Roby
"Per raro che sia, il vero amore e' meno raro della vera amicizia."

"As rare as true love is, it is not as rare as true friendship."
- François de La Rochefoucauld


Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » Thu Nov 15, 2007 4:44 am

http://www.foodnetwork.com/food/recipes ... 42,00.html

The Ultimate Caramel Apple Pie
Tyler Florence


3 cups all-purpose flour
Pinch salt
3/4 cup (1 1/2 sticks) unsalted butter, cold, cut in chunks
2 eggs separated, (yolks for the pastry, whites for the glaze)
3 tablespoons ice water, plus more if needed

Caramel Apples:
1 cup sugar, plus 1/4 cup for the top
3 tablespoons water
1/4 cup heavy cream
1/2 cup red wine
1/2 vanilla bean, split and scraped
1 lemon, halved
8 apples (recommended: Granny Smith and Gala)
1 tablespoon flour
1 cinnamon stick, freshly grated
1/4 cup unsalted butter

Preheat oven to 350 degrees F.

To make the pastry, combine the flour and salt together in a large bowl. Cut in the chunks of cold butter with a pastry blender, a little at a time, until the dough resembles cornmeal. Add the 2 egg yolks and the ice water, and blend for a second just to pull the dough together and moisten. Be careful not to overwork the dough. Form the dough into a ball, wrap it tightly in plastic wrap, and let it rest in the refrigerator for 1 hour.

While the dough is resting, prepare the filling.

To make the caramel sauce: place the sugar and water in a small pot and cook, stirring constantly, over medium-low heat until the sugar has melted and caramelized, about 10 minutes. Remove the pot from the burner and add the cream and wine slowly. It may bubble and spit, so be careful. When the sauce has calmed down, return it to the flame, add the vanilla bean and heat it slowly, until the wine and caramel are smooth and continue to slowly cook until reduced by half. Remove from the heat and cool until thickened.

Fill a large bowl with cold water and squeeze in the lemon juice. Peel the apples with a paring knife, cut them in half, and remove the core with a melon baller. Put the apple halves in the lemon-water (this will keep them from going brown). Toss the apples with the flour and cinnamon.


Take the dough out of the refrigerator, unwrap the plastic, and cut the ball in half. Rewrap and return 1 of the balls to the refrigerator, until ready for the top crust. Let the dough rest on the counter for 15 minutes so it will be pliable enough to roll out. Using a rolling pin, roll out the dough on a lightly floured surface into a 12-inch circle. Carefully roll the dough up onto the pin and lay it inside a 10-inch glass pie pan. Press the dough into the pan so it fits tightly.

Preheat the oven to 350 degrees F.
Slice a couple of the apples at a time using a mandolin or a very sharp knife. The apples need to be thinly sliced so that as the pie bakes, they collapse on top of each other with no air pockets. This makes a dense, meaty apple pie. Cover the bottom of the pastry with a layer of apples, shingling the slices so there are no gaps. Ladle about 2 ounces of the cooled red wine caramel sauce evenly over the apple slices. Repeat the layers, until the pie is slightly overfilled and domed on the top; the apples will shrink down as the pie cooks. Top the apples with pieces of the butter.

Now, roll out the other ball of dough just as you did the first. Brush the bottom lip of the pie pastry with a little beaten egg white to form a seal. Place the pastry circle on top of the pie, and using some kitchen scissors, trim off the overhanging excess from around the pie. Crimp the edges of dough together with your fingers to make a tight seal. Cut slits in the top of the pie so steam can escape while baking. Place the pie on a sheet tray and tent it with a piece of aluminum foil, so the crust does not cook faster than the apples.

Bake the caramel apple pie for 25 minutes on the middle rack. In a small bowl, combine the remaining 1/4 cup of sugar with the freshly grated cinnamon. Remove the foil from the pie and brush the top with the remaining egg white. Sprinkle evenly with the cinnamon sugar and return to the oven. Continue to bake for another 25 minutes, until the pie is golden and bubbling. Let the apple pie rest at room temperature for at least 1 hour to allow the fruit pectin to gel and set; otherwise the pie will fall apart when you cut into it.
Roby
"Per raro che sia, il vero amore e' meno raro della vera amicizia."

"As rare as true love is, it is not as rare as true friendship."
- François de La Rochefoucauld

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » Thu Nov 15, 2007 4:51 am

http://www.foodnetwork.com/food/recipes ... 36,00.html


Turkey Cutlets with Cranberry Orange Stuffing and Pan Gravy
Rachael Ray

Stuffing:
1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 tablespoons butter, cut into small pieces
2 ribs celery, with greens, from the heart of the stalk, chopped
1 medium onion, chopped
1 bay leaf, fresh or dried
Salt and pepper
2 cranberry orange muffins, from the baked goods section of your market
2 tablespoons chopped fresh thyme leaves, a few sprigs, stems removed
1 cup chicken stock

Turkey Cutlets and Gravy:
1 1/3 pounds turkey breast cutlets, the average weight of 1 package
Salt and pepper
1 teaspoon poultry seasoning
2 tablespoons extra-virgin olive oil
2 tablespoons butter, cut in small pieces
2 tablespoons all-purpose flour
2 cups chicken stock
Chopped flat-leaf parsley, for garnish, optional

Stuffing: Heat olive oil and butter in a medium skillet over moderate heat. When the butter melts, add the celery, onion, and bay leaf. Season with salt and pepper. Crumble the muffins into the pan and combine with the vegetables. Add thyme and chicken stock. Cook stuffing 5 minutes, stirring occasionally, then remove from heat and let stand in the warm pan.

Turkey and Gravy: Preheat a large skillet over medium high heat and add the olive oil. Season turkey cutlets with salt, pepper and poultry seasoning. Saute 5 minutes on each side, then transfer cutlets to a warm plate and cover plate with aluminum foil. Return skillet to stove and reduce heat a bit. Add butter, then flour to the melted butter. Cook flour and butter a minute or two, stirring with a whisk. Whisk in chicken stock. Reduce the stock 2 or 3 minutes, to desired gravy consistency. Season with salt and pepper, to your taste.

To serve, mound cranberry orange stuffing onto each dinner plate using an ice cream scoop. Rest sauteed turkey cutlets on top of the stuffing and cover the turkey with gravy. Garnish with chopped parsley.
Roby
"Per raro che sia, il vero amore e' meno raro della vera amicizia."

"As rare as true love is, it is not as rare as true friendship."
- François de La Rochefoucauld

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » Thu Nov 15, 2007 5:11 am

http://www.foodnetwork.com/food/recipes ... 00,00.html


What a Face! Open Faced Hot Turkey Sammys with Sausage Stuffing and Gravy, Smashed Potatoes with Bacon, Warm Apple Cranberry Sauce
Rachael Ray


Smashed Potatoes:
2 pounds new potatoes or baby Yukon gold potatoes
1/2 cup sour cream
2 tablespoons butter
3 strips par cooked bacon, crisped in microwave and chopped (recommended: Ready Crisp)
Salt and pepper

Warm Apple Cranberry Sauce:
1 cup store bought apple sauce
1 (14 ounce) can whole berry cranberry sauce
Stuffing:
2 slices whole grain bread
Butter
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 pound maple sausage, bulk or removed from large link casing
1 medium onion, chopped
2 celery ribs, chopped
2 teaspoons poultry seasoning
Salt and pepper
1 cup chicken stock or turkey broth

Turkey and Gravy:
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups chicken stock or turkey broth
1 teaspoon poultry seasoning
Salt
A few grinds black pepper
1 1/2 to 2 pounds turkey breast meat: roasted turkey breast or thick-cut deli turkey
4 slices whole grain bread
2 tablespoons chopped flat-leaf parsley or chopped chives, for garnish

Preheat a medium skillet over medium high heat.

Place potatoes in a medium pot. Cut larger potatoes in half. Leave smaller baby potatoes whole. Cover potatoes with water and top with a lid. Place over high heat. When the water boils, salt water and cook potatoes with the lid off pot for 10 to 11 minutes, until tender.

Place a second low pot on the stove top over medium-high heat. Add apple sauce and canned cranberry sauce. Stir to combine and gently heat through, about 10 minutes.

Toast 2 slices whole grain bread and butter heavily, 1/2 tablespoon per slice. Chop into small cubes and reserve.

Add extra-virgin olive oil and sausage meat to hot skillet. Brown and crumble the sausage with a wooden spoon or heat safe spatula. Add onions and celery to the skillet then season with poultry seasoning and salt and pepper and cook 5 minutes. Add bread to the skillet and stir to combine. Dampen the stuffing with chicken stock and turn to combine. Turn off heat and cover pan loosely with foil to hold heat.

Preheat a second skillet over medium heat to prepare turkey and gravy.

Drain cooked potatoes and return to hot pot. Smash with sour cream, butter and crisped, chopped bacon. Season the smashed potatoes with salt and pepper. If they are too thick, thin them out with milk or a splash of broth.

Add 2 tablespoons butter to preheated skillet and melt it. Whisk in flour and cook 1 minute. Whisk in 2 cups stock or broth. Add the poultry seasoning, a pinch of salt and a few grinds of black pepper to the gravy. Allow it to thicken slightly.

Cut roasted turkey meat away from the breast bones of rotisserie turkey breast. If you are using deli turkey, remove from packaging and separate slices. Set turkey into gravy.

Place a bread slice on dinner plate. Use a large ice cream scoop to place a mound of stuffing on the bread. Place turkey on top of stuffing. Serve smashed potatoes and cranberries on the side. Spoon the extra gravy over potatoes and turkey sandwiches. Sprinkle the plates with chopped parsley or chives and serve.
Roby
"Per raro che sia, il vero amore e' meno raro della vera amicizia."

"As rare as true love is, it is not as rare as true friendship."
- François de La Rochefoucauld

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » Thu Nov 15, 2007 5:30 am

http://www.foodnetwork.com/food/recipes ... ?rsrc=like

Smashed Potatoes and Cream Cheese
Rachael Ray

2 1/2 pounds small red potatoes or baby Yukon gold potatoes
1/2 cup half-and-half or whole milk
8 ounces plain cream cheese or veggie cream cheese, cut into pieces
10 chives or 2 scallions, chopped or snipped with kitchen scissors
Salt and pepper

Boil potatoes until tender, 15 minutes. While the water boils and when the potatoes are cooking, you can be working on the meatloaf recipe.

When the potatoes are tender, drain them and return them to the hot pot to let them dry out a bit. Mash potatoes with half-and-half or milk using a potato masher. Add in the cream cheese and smash until the cheese melts into the potatoes. Then add chives and scallions and season with salt and pepper, to your taste.


http://www.foodnetwork.com/food/recipes ... 63,00.html

The Definitive Mashed Potato with Roasted Garlic
Michael Chiarello

For the Garlic Paste:
1 pound whole garlic heads
1/2 cup pure olive oil
Gray sea salt and freshly ground pepper

2 pounds Yukon Gold potatoes
3 sticks unsalted butter, at room temperature
1 tablespoon garlic paste
1 1/2 cups heavy cream, or more to taste
Sea salt, preferably gray sea salt, and freshly ground black pepper
1/2 to 2/3 cup extra-virgin olive oil

Start with the roasted garlic: Preheat the oven to 350 degrees F.

Peel the outermost layers of skin off the heads of garlic. Cut off the top 1/3 of the heads to open the cloves. Heat olive oil in a large oven-safe saute pan over medium heat. Add garlic, cut sides up, and saute for about 10 minutes. Season with salt and pepper. Transfer pan to the oven and roast for 15 minutes. Remove from heat and let cool. Pop garlic cloves from their skins and place cloves in a blender, along with any olive oil left in the pan. Puree until smooth; you should have a paste-like consistency.

For the potatoes: Cube the potatoes. Then put the potatoes in a large saucepan with salted cold water and place in the refrigerator overnight. The next day, add some more salt and then bring to a boil over high heat. Cook until tender, about 10 minutes. Drain well, place potato cubes in a food mill, and grind to remove skins. Alternatively, smash the potatoes with a large fork or potato masher.

Heat 1 tablespoon of the butter in a large saucepan over medium heat until the butter stops foaming and turns a light brown. Add the garlic paste and cook quickly. Add the cream, season, to taste, with salt and pepper, and bring to a boil. Reduce the heat to low and fold in potatoes with a wooded spoon or large whisk. Add the remaining butter by tablespoons, stirring after each addition. Stir in the extra-virgin olive oil. Season with salt and pepper, to taste, and serve.
Roby
"Per raro che sia, il vero amore e' meno raro della vera amicizia."

"As rare as true love is, it is not as rare as true friendship."
- François de La Rochefoucauld

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » Thu Nov 15, 2007 5:36 am

http://www.foodnetwork.com/food/recipes ... 79,00.html

George's Fluffy Garlic Mashed Potatoes
Recipe courtesy George Duran

1 head garlic
Extra-virgin olive oil
3 pounds russet potatoes
Water
Kosher salt
1 1/2 cups heavy cream
3 sprigs rosemary
8 tablespoons (1 stick) unsalted butter, at room temperature
Freshly ground black pepper

Heat the oven to 400 degrees F.

Cut the top off the garlic and wrap it in foil leaving the top cut edge exposed. Drizzle on some olive oil and bake for 45 minutes or until the garlic is soft and caramelized. Remove from the oven and let cool a bit.

Meanwhile peel the potatoes, cut them into cubes, and put them into a medium sized pot. Cover them with water and add a big pinch of salt. Bring them to a boil over high heat, then lower the heat to medium and simmer until they are tender, about 20 minutes. Drain them well.

While the potatoes are cooking, warm the cream and rosemary in a small pot over low heat. When you are ready to mash, strain out the rosemary.

When the potatoes are dry but still hot, put them through a ricer into a large bowl. Squeeze in the garlic and add some of the warm cream. Mix well, then add the butter and mix again. Add more cream if they are too dry. Taste and adjust seasoning with salt and pepper. Serve immediately.



http://www.foodnetwork.com/food/recipes ... 66,00.html

Mashed Sweet Potato with Nutmeg and Sour Cream
Recipe courtesy Emeril Lagasse

4 large sweet potatoes
1 tablespoon vegetable oil
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon freshly grated nutmeg
4 tablespoons sour cream
4 tablespoons unsalted butter, cut into 4 pieces

Preheat oven to 350 degrees F.

Rub the sweet potatoes with the oil and place in an ovenproof baking dish and roast potatoes until tender, about 1 hour, turning once after 30 minutes. When potatoes are cooked, set aside to cool for 10 minutes. Cut the potatoes in half and squeeze the potato pulp into a 3 quart saucepan. Set the flame to medium-low and mash gently until smooth with a potato masher. Add the salt, pepper, nutmeg, sour cream, and butter and fold together until thoroughly combined. Remove from the heat and serve immediately, or keep warm, covered, until ready to serve.
Roby
"Per raro che sia, il vero amore e' meno raro della vera amicizia."

"As rare as true love is, it is not as rare as true friendship."
- François de La Rochefoucauld

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » Thu Nov 15, 2007 5:41 am

http://www.foodnetwork.com/food/recipes ... 95,00.html

Mashed Potato Polpetti (Patties)
Michael Chiarello

cups mashed potatoes
Grey salt and freshly ground black pepper
1/2 cup grated Parmesan
Flour, for dredging
1/4 cup extra virgin olive oil
Leftover gravy

Re-season potatoes with salt and pepper, stir in cheese. Take a mayonnaise or peanut butter lid, line with plastic wrap to use as a mold. Pack the potato mixture into the lid, unwrap it and place the patty on a baking sheet. You may refrigerate them covered with plastic wrap until the next day, or fry immediately.

To cook, dredge the patties in flour. Heat olive oil in a skillet over medium-high heat, add patties. Just before frying, dredge the patties again with flour.

Add the patties to the oil without crowding them (you may have to cook them in batches). Cook until underside is golden brown, about 5 minutes, flip and brown the other side. Remove from the skillet and drain on paper towels. Serve hot with leftover gravy.



http://www.foodnetwork.com/food/recipes ... 94,00.html

Mashed Potatoes Au Gratin
Michael Chiarello



4 cups leftover mashed potatoes
Kosher salt and freshly ground black pepper
1 cup grated Parmesan
Leftover gravy

Preheat oven to 375 degrees F.

Spread the mashed potatoes into a buttered 1 quart gratin dish. If a flat effect is desired, cover the potatoes with plastic wrap and press evenly flat with your hands. Then remove plastic wrap, season with salt and pepper, to taste, and sprinkle with Parmesan.

Bake until top is golden and crispy, about 20 to 30 minutes. Serve with reheated leftover gravy
Roby
"Per raro che sia, il vero amore e' meno raro della vera amicizia."

"As rare as true love is, it is not as rare as true friendship."
- François de La Rochefoucauld

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » Thu Nov 15, 2007 5:54 am

http://www.foodnetwork.com/food/recipes ... 98,00.html

Thanksgiving's a Breeze Seabreezes
Michael Chiarello

1 cup orange juice
1 cup cranberry juice
1 cup vodka
Mint sprigs, for garnish

Mix all in a chilled pitcher filled with ice. Pour into chilled glasses and garnish with mint. If desired, place a dollop of leftover cranberry sauce in the bottom of each glass before filling with Seabreeze mixture.






http://www.foodnetwork.com/food/recipes ... 39,00.html

Hot Cranberry Cider
Paula Deen & Friends, Simon & Schuster


1/4 cup packed brown sugar
3 cinnamon sticks, plus additional sticks to use at stirrers
1 tablespoon whole cloves
8 cups cranberry juice
6 cups apple juice

Put the sugar, cinnamon sticks and cloves in the basket of a large coffee percolator. Put the juices in the bottom of the percolator. Let the mixture perk as if making coffee. Serve with cinnamon stick stirrers, if desired.


http://www.foodnetwork.com/food/recipes ... 30,00.html


Sleigh Ride Punch
Emeril Lagasse


2 quarts cranberry juice
1 pound tangerines, 1/2-inch slices
1/2 teaspoon ground cloves
2 cinnamon sticks
1 quart sprite
1 litter of Captain Morgan's Spiced Rum
Festive ice mold

In a saucepan, bring the cranberry juice, tangerines, cloves, and cinnamon sticks up to a boil. Remove the pan from the heat and set aside. This will infuse the tangerines and spices into the juice. Chill the infused juice, completely. In a punch bowl, whisk the juice, sprite and rum together. Chill the punch completely before serving. Serve the punch in a pretty punch bowl with and festive ice mold.
Roby
"Per raro che sia, il vero amore e' meno raro della vera amicizia."

"As rare as true love is, it is not as rare as true friendship."
- François de La Rochefoucauld

maresole
Posts: 23
Joined: Mon Nov 12, 2007 6:51 pm

Struffoli

Post by maresole » Thu Nov 15, 2007 12:12 pm

Visto che si avvicina il natale vi posso dare la ricetta degli struffoli che faccio io.
Gli struffoli sono un tipico dolce campano (napoletano) anche se un po' in tutta Italia se ne trovano diverse versioni. Il nome è di origine greca: precisamente da “strongoulos”, arrotondato e “pristòs”, tagliato. Per assonanza, uno “strongoulos pristòs”, cioè una pallina rotonda tagliata: vale a dire lo struffolo, nella Magna Grecia (Italia meridionale) è diventata “strangolapre(ve)te”: il nome che si dà a degli gnocchetti supercompatti, in grado di “strozzare” gli avidi membri del clero.
Dunque io metto un po' di farina, circa 500gr e faccio una fontana nel centro. Aggiungo circa 3/4 uova (dipende dalla loro grandezza), un pizzico di sale, la scorza grattugiata di mezzo limone, un cucchiaino di zucchero, una noce di burro a temperatura ambiente e mezzo bicchierino di liquore (strega, rhum ecc.) impasto molto bene, finchè non formo una palla molto elastica e soda. La avvolgo nella pellicola trasparente o nella carta argentata e la lascio riposare in frigo almeno due ore.
Poco prima di friggerli, metto una bella padella ampia piena di olio (di oliva o di arachide) e lo lascio riscaldare. Nel frattempo prendo la pasta e la taglio a fette abbastanza doppie. Inizio a lavorare ogni fetta formando delle salsiccie sottili quanto un mignolo. e taglio da queste salsiccie dei pezzettini piccoli mezzo centimetro. Li tengo ben staccati tra di loro cospargendoli di farina. Appena l'olio è ben caldo ce li tuffo un po' alla volta facendoli dorare. Quelli cotti li metto in un contenitore con carta assorbente. Terminata la frittura preparo il miele.
Almeno 400 gr. da diluire in una pentola molto ampia, lentamente a fuoco bassissimo. C'è chi aggiunge anche qualche cucchiaio di zucchero e acqua. Si mescolano gli struffoli e il miele. E si poggiano in un piatto formando o un'anello o una montagnella. Si cospargono sopra i confettini colorati detti anche "Diavulilli" (diavoletti)
Per chi volesse saperne di più c'è un sito molto sfizioso: http://www.struffoli.it
S

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » Sat Nov 17, 2007 7:05 pm

http://www.foodnetwork.com/food/recipes ... 80,00.html

Pumpkin-Gingersnap Pie
Recipe Home Moravian Church


2 teaspoons pumpkin pie spice
1 (3 3/4-ounce) package cook-and-serve vanilla pudding
1 1/2 cups half-and-half
1/2 cup canned pumpkin
1/2 cup heavy cream
1 cup coarsely crushed gingersnaps
3/4 cup chopped pecans
Graham cracker pie crust, recipe follows
Gingersnap crumbs, for garnish
Whipped cream, for garnish

In a medium saucepan, combine spice and pudding mix and cook as directed, substituting half-and-half for liquid. Remove mixture from heat and stir in pumpkin. Cover surface with plastic wrap and let stand for about 1 1/2 hours, until nearly room temperature.
Stir gently when cool. Whip cream. Fold gingersnaps and whipped cream into pudding mixture. Spread half of pecans in bottom of crust. Pour pudding mixture over nuts and chill pie for 4 hours. Sprinkle with remaining pecans and garnish with gingersnap crumbs and whipped cream.

Graham Cracker Pie Crust:
1 1/2 cups (5 ounces) finely ground graham crackers
5 tablespoons unsalted butter, melted
1/3 cup sugar
3/4 teaspoon salt

Stir together crust ingredients and press onto bottom and 1-inch up side of a 8-inch springform pan. Fill right away or chill up to 2 hours.
Recipe courtesy Gourmet Magazine
Roby
"Per raro che sia, il vero amore e' meno raro della vera amicizia."

"As rare as true love is, it is not as rare as true friendship."
- François de La Rochefoucauld

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » Sat Nov 17, 2007 7:07 pm

http://www.foodnetwork.com/food/recipes ... 37,00.html

Apple Butter Pumpkin Pie
Paula Deen

1 cup apple butter
1 cup fresh or canned pumpkin
1/2 cup packed brown sugar
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
3 eggs, slightly beaten
3/4 cup evaporated milk
1 unbaked 9-inch pie shell
Sweetened whipped cream, for garnish

Preheat oven to 425 degrees F.

Combine apple butter, pumpkin, sugar, salt and spices in a bowl. Stir in eggs. Gradually add milk and mix well. Pour into pie shell. Bake for about 40 minutes or until set.

Cook's Notes:
-If the crust begins to burn, place tin foil around the crust and lower the temperature of the oven.
-A tasty topping for this pie is praline pecans.
Roby
"Per raro che sia, il vero amore e' meno raro della vera amicizia."

"As rare as true love is, it is not as rare as true friendship."
- François de La Rochefoucauld

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » Sat Nov 17, 2007 7:15 pm

http://www.foodnetwork.com/food/recipes ... 16,00.html

Pumpkin Gingerbread Trifle
Paula Deen

2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) box cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12-ounce) container frozen whipped topping
1/2 cup gingersnaps, optional

Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.
Roby
"Per raro che sia, il vero amore e' meno raro della vera amicizia."

"As rare as true love is, it is not as rare as true friendship."
- François de La Rochefoucauld

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