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Cenci di carnevale a tuscan recipe

The recipe for these common carnival fried pastries is similar across Italy, but regional dialects and slight variations have led to a handful of local names such as ‘bugie’, ‘risole’, ‘manzòle’ and ‘fiocchetti’. In Tuscany, these doughnuts may also be called ‘chiacchiere’. In Venice ‘fritole’

ingredients

250g flour, 80gr sugar, 2 eggs, caster sugar, olive oil, orange and lemon peel, sweet wine, salt to taste.
making it

Pour the flour onto a suitable work surface and mix in the sugar, salt and a couple of spoons of the wine of choice, along with the whole eggs.

Create a soft pastry and put it to one side for around 30 minutes.
Then roll the pastry into a thin ‘sfoglia’.
Cut out the ‘cenci’ to your preferred shape with a knife and fry in hot olive oil.
When they are a golden colour, remove and place on absorbent kitchen paper.
Finish by presenting all the cenci on a single serving tray and sprinkled with copious caster sugar.

# 27/01/2011 in my recipies - 0 comments)

Carrot Vichyssoise Soup

Carrot Vichyssoise Soup
2 cups chopped, peeled white potatoes
1 leek, white part only, sliced
1 1/4 cups sliced carrots
3 cups vegetable or chicken broth
1 teaspoon salt
Dash of white pepper
Shredded raw carrot (for garnish)
Trim and clean leeks (see box on right); thinly slice the white portion.

In a large soup pot over medium heat, add potatoes, leek, carrots, and vegetable or chicken broth. Increase heat and bring just to a boil. Reduce heat, cover, and simmer for 25 to 30 minutes or until vegetables are tender. Remove from heat and let cool 10 to 15 minutes.

In a food processor or blender, puree mixture until smooth. NOTE: The soup can be made 1 to 2 days in advance up until this stage. Refrigerate until ready to finish.

To serve, stir in white pepper, salt. Serve in chilled bowls with a topping of shredded raw carrot.

Makes 4 to 6 servings.

# 20/07/2007 in my recipies - 0 comments)

Summer Gazpacho Soup

3 large tomatoes, peeled and finely chopped
1 large cucumber, peeled and finely chopped
1 green bell pepper, cored, seeded, and finely chopped
1/2 medium sweet onion, minced
1 cup prepared tomato salsa
5 tablespoon wine vinegar or juice of 2 limes
1/4 to 1/2 cup olive oil
2 teaspoons Worcestershire sauce
1 teaspoon fresh basil, crushed
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce
1 clove garlic, minced
Garnishes (see below)
In a large bowl, combine tomatoes, cucumber, bell pepper, onion,  tomato salsa, wine vinegar or lime juice, and olive oil. Add Worcestershire sauce, basil, salt, hot pepper sauce, and garlic; stir until blended.
Refrigerate at least 4 hours or overnight before serving. Serve in chilled soup bowls.
Garnish you serving with small cubes of hard boiled eggs, to make it eve more special and very noughty…. add to your serving cubes of crunchy bacon…. this is terrible for the diet …. magnificent for the taste buds!
Makes 6 servings.

# 16/07/2007 in my recipies - 0 comments)

Viva la Pappa con il Pomodoro

my bread and tomato “soup”

Ingredients for four persons:
300 gr. of stale Tuscan bread
500 gr. of ripe tomatoes
Two whole leaks or three cloves of garlic
Lots of basil basil
1 lt. of meat broth
Extra virgin olive oil
Salt and pepper
Preparation:
Mince the leak ( or the garlic ) and make it brown in a saucepan with six spoonfuls of olive oil, add the tomatoes in pieces and plenty of basil. After a few minutes, add the bread cut in pieces and the meat broth very hot. Cook half an hour ca.
I suggest to prepare the Pappa al pomodoro two or three hours before you serve it, so the bread will soak up the broth and the soup will have a better consistence.
Warm before serving, ladle out and add a little of fresh olive oil.
Suggested wines: Birillo 2006, from Tenuta di Marsiliana.

# 19/04/2007 in my recipies, what's on in Maremma - 0 comments)

GNOCCHI WITH PESTO D’ORTICA (Gnocchi with stinging Nettle pesto)

* 150g Fresh, boiled nettle leaves (to make Pesto d’ortica)
* 600g Potatoes
* 4 Sun-dried tomatoes
* 50g pistachio nuts
* 2 tablespoons olive oil
* 200g Wholemeal flour
* 1 teaspoon of sea salt.

Boil potatoes, cut into pieces and pass them through a vegetable filter. Paste in the flour until well mixed, then separate the mixture into thumb-size lumps, or “gnocchi”, cover them in sieved flour and leave them to sit for an hour or so.

In the meantime blend the tomatoes with the cooked nettle leaves, pistachio’s and oil until creamy.

Drop the gnocchi into boiling, salted water and when they rise to the surface they are cooked.

Add the mixture to the gnocchi, decorate with a few pistachio nuts and enjoy with any red wine that you can find in the house…

The next time you are stung by this terror in the garden remember that revenge can be sweet, and can be sought by transforming it into a number of delicious and nutritious dishes – a just revenge I feel…!

# 14/02/2007 in my recipies, what's on in Maremma - 0 comments)

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