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| SUMMER 2002 | JOURNAL OF THE ABRUZZO WORLD CLUB |
Year III No. 17 |
Recipes of the month
Pizza Rustica teramana - da "Le ricette della nonna"
In this rustic pizza, typical of Basciano, you can find that mixture of sweet and salty, a feature of the ancient Italian cuisine
Ingredients for the dough:4 eggs
4 sugar spoons 4 oil spoons a little brewer's yeast flour as required Preparation of the dough:
Prepare a rather soft dough mixing the ingredients above listed. Spread to a layer one fifth of an inch (6-7 millimeters thick). Put the layer into a round baking-pan with high edges, previously greased with lard all inside.Ingredients for the stuffing:
fresh local cheese ham sausages 3 eggs 1 fistful grated "Pecorino" cheese 1 fistful grated Parmesan grated peel of a lemon Preparation:
Cut cheese, ham and sausages to very thin slices. In a bowl beat three eggs with grated pecorino cheese, Parmesan and the grated lemon peel.Alternate the sliced ingredients and the mixture in the baking-pan where the dough was laid. Cover everything with another layer of dough.
When the pizza becomes of burned-gold color and smells of sugar and lemon, remove it from the oven, turn upside down on a serving dish, dust richly with icing sugar and serve. Good both hot and cool.
The SPONZELLE from "Le ricette della nonna"
These cakes are prepared for home parties, but above all as the name says, to celebrate weddings. They are a specialty from Lucoli.Ingredients:
Almonds 200 gr. Sugar 100 gr. 5 eggs a bag of raising powder flour as required Preparation:
Peel the almonds and chop them with a knife, then with all the ingredients form a soft dough. When it is smooth and brilliant, with the rolling pin spread to a sheet as thick as a finger, then cut out the sponzelle in a diamond form; line them on a greasy, floured pan, then bake in the oven.
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