Cambridge Silicon Radio Bluetooth Driver

Happy Carnival! Happy Mardi Gras!

[those on the left are fried, oven-baked ones right]

C to s t to g n or the and

Ingredients for damselfish :

450 g flour 2 eggs

100 g of sugar

a tablespoon of vanilla sugar

a sachet of baking powder

a pinch of salt

50 g of butter

dry white wine

olive oil for frying qbper the custard:

500 ml of milk

150 g of sugar

4 egg yolks

70 g cornstarch

1 g di vaniglia

1/2 scorza di arancia

Procedimento per la crema pasticcera

Mescolate in una pentola uova, zucchero e maizena, aggiungete il latte bollente, portate tutto in ebollizione per almeno 2 minuti mescolando continuamente ed aggiungete per ultime la scorza di arancia grattata e la vaniglia. Fate raffreddare ricoprendo la crema ottenuta con la pellicola trasparente in modo che non si formi la pellicina.

Procedimento per le castagnole

Fate una pasta con la farina, le uova, lo zucchero, lo zucchero vanigliato, baking powder, salt, and butter, adding white wine is enough to get a pasta neither too hard nor too soft. Knead well for about 10 minutes, then cut it into pieces that rolled into cylinders so as to obtain as large as the middle finger, then cutting them into pieces of about 2 cm long. which will form so many balls fry in hot oil (they float) is hot, taking care to turn them constantly. When well-inflated, drain on paper towels, fill with the custard and serve sprinkled with vanilla sugar.

Some I've cooked in the oven and then I filled with cream.

Here they are, those in the oven

E' tradizione a casa mia, mangiare la lasagna. Era talmente squisita che non ho avuto tempo di fotografarla!

M i g l i a c c i o

Questo dolce, tipico della provincia di Napoli fatto con semola and ricotta cheese, is eaten especially during Carnival. It 'easy to prepare and economical. And, most importantly, it is very good! As with any traditional preparation, there are many local variations of the pudding: the Neapolitan recipe differs from those of Caserta and Benevento, where the different dosage of the original fresh ingredients differ from that Naples in the name. In the Valley Caudina, for example, is called a "puff", because the filling vaguely reminiscent of puff. Someone will also prepare a savory version with dried sausage and pepper, perhaps in deference to the original pudding, which was nothing if not a loaf of millet flour.

Dose per uno stampo da 26 cm di diametro

500 g. di latte   - 125 g. di   acqua - 3   uova - 250 g. di ricotta - 125 g. di semola - 250 g. di zucchero - 25 g. di strutto o burro - un pizzico di sale -   un pizzico di cannella   - una buccia d’arancia - una bustina di vanillina

  Procedimento:

Far bollire il latte con metà dello zucchero, il burro, la cannella, a pinch of salt and orange peel. Remove it and add the semolina, cook it for about ten minutes (until the mixture will form a crust on the walls of the pot). Apart beat eggs with remaining sugar and the vanilla envelope, add to mixture along with the ricotta. Pour into a cake mold of 26 cm in diameter, greased and floured and bake at 175 ° for at least 40 minutes. Remove from oven, let it cool and just sprinkle with powdered sugar.

You can also add to the mix a bit 'of Strega liqueur.

Here it

Bon Appetit!

B u o n C has r n e v has the e !

Carnival last year, me and him .. 2 beautiful pirates
I want to say that each has developed its own customs,
addiruttura he carried out his belt and his boots!
Love & Fantasy, is to be said!