Easter donuts Ciambelle Pasquali, an old-time taste
Here in Verona we have some typical simple cookies that we make for Easter, they are called "Ciambelle Pasquali". This is a traditional recipe that requires ammonia, Ammonium Carbonate Here is a very simple recipe which produces about 55 biscuits.
Ingredients
- 500 grams, about 2 pounds unbleached organic flour (I use a combination of spelt and whole wheat) - 200 grams, about 7 oz, sugar (I reduced it to 150 grams, about 5.2 oz.) - 150 grams of butter, about 5.2 oz. out o
Making straw & hay pasta
In the vast world of egg noodle we have something we call paglia & fieno which translate into English as straw&hay. It is a mix of regular fettuccine and spinach fettuccine. I love spinach so I always have plenty. I eat them into "strangolapreti", strangle the priest (bread and spinach gnocchi), or just sauteed with garlic or slightly cooked with some lemon juice. The tender leaves go directly in my salad. To make green pasta you just add some cooked spinach that you have pre
cooking in time of Coronavirus
In Italy we stopped going out since Wednesday March 11 and on Sunday March 8 we were able to go to a nice restaurant. I'm still thinking about that since that was my last chance of eating out.
Well, I've been cooking three meals a day, and enjoyed it very much.
I'd like to share the first recipe I got from a website I love. It's about pain brioche which I adore. This has been done without kneading which I think is great!. Try it and you'll love it!!!