Castagnole – Carnival’s Italian sweets

castagnoleCastagnole are fritter sweets very popular in Italy.

Their soft stuffing it’s perfect  to enjoy  the Carnival’s holidays!!

 

 

 

 

Ingredients (for 30 Castagnole)

1 1/2 cups wheat flour
zest of 1/2 lemon
1/3 stick butter
1/2 teaspoon salt
1/4 cup sugar
2 small eggs
1 vanilla bean
1 1/2 teaspoon backing powder
1 tablespoon anisette

sunflower oil for frying
confectioners’ sugar to taste

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Popsicles – ghiaccioli

Raspberry popsicles

Raspberry popsicles

Summer is here!! Cool it with these fruit & yougurt popsicles!!

This recipe is perfect for the hottest Summer days. Good for kids and adults.

 

Ingredients (8 servings)

2 cups fresh raspberries
2 cups yogurt
1/4 cup brown sugar

Preparation

Mix all the ingredients together in a medium bowl.
Fill the popsicle molds (or small plastic cups if you do not have molds) with the mixture and poke the popsicle sticks. Place in the freezer for at least 5 hours. Unmold the popsicles just before serving.

Wine

Superb pairing with Prosecco, the Summer sparkling! An idea for your parties: freeze the mix in little cubes molds (the same you use for ice cubes), put the rasberry cubes in the glasses and pour the Prosecco. Cheers!

Springtime recipe

Sclopit frittata

frittata

Spring is here and there’s no better way to usher in the new season than to indulge in its newly available fruits and vegetables. Whether it’s sunny and warm where you live, or rainy and gray, this is the time to reincorporate vegetable-based dishes and fresh ingredients into your cooking routine.

This recipe is perfect for Springtime. Very popular in Friuli, is simple to cook an very tasty.

Ingredients

8 large eggs
1 tablespoon milk
1/3 cup finely grated Parmigiano Reggiano
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup sclopit (bladdes campion young leaves)
4 tablespoon extra-virgin olive oil
2 tablespoon thinly sliced onion

Preparation

Whisk first 5 ingredients in a medium bowl; set aside. Heat oil in a medium nonstick skillet over medium-high heat. Add onion and sclopit; saute until soft, about 6 minutes. Stir in egg mixture.
Cook over medium-high heat, lifting up cooked egg around edges with a heat-proof rubber spatula to let uncooked egg flow underneath, 2 to 3 minutes. Reduce heat to medium and cook, covered, until it appears mostly set, with a moist top and center, 3 to 5 minutes more.
Slide the frittata onto a platter. Cut into wedges; serve hot or at room temperature.

Wine

Perfect with Ribolla gialla, the tipical Springtime wine.