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Articles - Gourmet Pleasures:

Warm bulgur salad with sepia and pink peppercorn scallops...
Tart with almonds and pineapple…
Lasagne with radicchio and casatella cheese...
Now you can choose from delicious SACLA‘ tomato sauces for pasta that are ready to eat

CARNIVAL CAKES


Ingredients 
for Frittelle

250 ml water

3 g salt

40 g butter

200 g flour

300 g eggs

Vanilla and rum

 

Method

Bring the water, butter and salt to a boil. Add the flour and stir as it thickens. Cool then add the eggs one at a time, beating well after each addition. Add vanilla and rum to flavour. Deep fry in oil.

Ingredients for eggnog cream

300 ml dry marsala

200 g white wine

300 g sugar

300 g egg yolk 

30 g rice starch

 

Method

Boil the marsala wine. In a separate bowl mix the sugar with egg yolk and rice starch. Stir in the wine, return to the hob and cook until it thickens. Stuff the frittelle.

Crostoli ingredients

330 g flour

30 g soft butter

20 g sugar

2 whole eggs

35 g white wine

20 g rum

2 g quick yeast

Salt

Grated lemon peel

 

Method

Knead all ingredients together to make a soft dough. Wrap in clingfilm and allow to rest. Press the dough into thin sheets, tear these into shreds. Fry the shreds in hot oil and serve sprinkled with icing sugar.

By Baita E Salmaso

www.kesseboehmer.com