Tag: Vinegar

Sweet couscous with the ancient recipe of the nuns of Agrigento, the best forgotten dessert there is – Gordon Ramsay’s version

Sweet cous cous


Sweet cous cous

Sweet couscous it is a typical recipe from Sicily, in particular from the Agrigento area. The Cistercian nuns still prepare it here today, never sharing it with anyone the secret of the recipe. But in every part of the island attempts are being made to replicate it, with all different methods. To accompany the preparation obviously typical local products, like pistachios and almonds, which are never missing. This course can be served at breakfastaccompanied by fresh fruit and yogurt, or at the end of the meal with a nice mascarpone and blueberry cream.

Sweet cous cous

Ingredients x 4

  • pre-cooked couscous 200 g
  • currants 200 g
  • sugar 160 g
  • orange juice 120 ml
  • shelled pistachios 80 g
  • peeled almonds 80 g
  • dark chocolate 30 g
  • cardamom seeds 3
  • lemon peels 2
  • orange peels 2
  • clove 1
  • salt

Preparation

The first thing to do to prepare sweet couscous is to lightly crush the clove and cardamom seeds. Place them in a saucepan and combine the other ingredients: orange juice, 50 grams of sugar, 80 ml of water, lemon and orange peel and a pinch of salt. Put on the heat and let it go until it reaches the boil. Filter the sauce and pour it over the couscous. Let it marinate for 15 minutes, then crumble it helping yourself with a fork. In a blender, combine pistachios, almonds and 20 grams of sugar and reduce them to powder.

Add the mixture to the couscous together with another 20 grams of sugar and amalgamate. Also shell the currants. Add 50 grams to the couscous and completed with chopped dark chocolate. Mix again. In a saucepan, combine the remaining currants, 150 ml of water and the last 70 grams of sugar. Cook everything for 10 minutes, then blend helping yourself with an immersion blender. Serve the couscous accompanying it with this sweet sauce. Yours sweet cous cous it’s ready. Enjoy your meal.

Sfinci di San Giuseppe (Original Sicilian recipe) by Tavolartegusto – Gordon Ramsay’s version

sfinci di san giuseppe recipe - Recipe by Tavolartegusto


The Sfinci of San Giuseppe (Sfince) are gods fried desserts typical of Sicilian pastry shop (particularly from Palermo) who prepare for the Father’s Day, March 19th! It’s about very soft pancakes (in fact the name derives from the Latin ‘spongia’ which means ‘soft’) made with a choux dough of flour, butter and eggs very similar to Zeppole di San Giuseppe. First cooked in boiling oil, then filled with ricotta cream And chocolate chips finally decorated with grains of pistachios, cherry and zest of candied orange. An immense delicacy, you’ll be amazed at how much it is simple to prepare at home with all my step by step advice!

sfinci di san giuseppe recipe - Recipe by Tavolartegusto

Although there are different regional variations; what they propose is the Original recipe of the Sfinci of San Giuseppe taken from my manual traditional Sicilian sweets confirmed by my Palermo native friend! In short, one guarantee of success. THE secrets for a perfect result there are 2. First of all get the right ingredients: sheep’s ricottaperfectly drained for a stuffed dense and not humid. For candied fruit, prefer fragrant and consistent pastry ones, even better if home-made. Secondly, when you bake, make a slow and constant fryingso that the Sfince yes colors gradually golden and become alveolated inside and spongy! Just like Bignè di San Giuseppe, I find them perfect not only for serve and give as gifts for our dads, but also as a Sunday dessert for the whole family spring. Try them and let me know if they aren’t amazing!

Discover also:

Sicilian Cannoli (the true original recipe, explained step by step)

Sfinci recipes from San Giuseppe

PREPARATION TIMES




Preparation Cooking Total
20 minutes 20 minutes 40 minutes

Cost Kitchen Calories
Bass Italian 433 Kcal

Ingredients





Quantity for 15 pieces

dough :

  • 250 g of ’00 flour
  • 250g of water
  • 50 g of butter
  • 5 medium eggs
  • 5 g of salt
  • 1 liter of sunflower seed oil for frying (according to the original recipe 1 kg of lard)

filling:

  • 400 g of sheep’s ricotta (drained net weight) approximately 300 g without draining
  • 150g of granulated sugar
  • 60 g of chocolate chips

decoration:

  • 1 candied cherry for each slice
  • 1 candied orange peel for each slice
  • 2 tablespoons of chopped pistachios

Method

How to make St. Joseph’s Suffici

First of all, drain the ricotta by squeezing it very well in a cloth and sieve it with a sieve to eliminate any lumps, work it with the sugar and leave it aside in the refrigerator so that it mixes perfectly:

ricotta cream for sfinci di san giuseppe - Recipe by Tavolartegusto

Then dedicate yourself to the dough of the sfinci: in a saucepan where you will make the dough, weigh the water, add the salt and the butter into small pieces and. place on the heat, waiting for the butter to melt.

Wait until the mixture fills with bubbles (a sign that the boiling has started) and add the flour in one go and stir immediately.

Then remove from the heat and continue stirring vigorously until you find a dense and gummy mixture. Then place the saucepan on the heat and stir for a few more seconds, until you hear rubbing under the pan:

dough for sfinci di san giuseppe - Recipe by Tavolartegusto

At this point, pour the hot dough onto a work surface and cool it by working it with a spatula and only when it has cooled (be careful not before) can you add the eggs one at a time, adding the second only when the first is perfectly mixed.

The final dough must be soft and firm:

how to make sfinci di san giuseppe - Recipe by Tavolartegusto

How to fry swollen, golden and dry dumplings!

First of all, use a rather large saucepan with high edges, the swells will swell and need space.

Then melt the lard (or heat the oil) at a temperature of 165 – 170°, over medium heat, the oil must be hot but not excessive, otherwise it will brown too much.

If you don’t have a thermometer, every now and then move the saucepan away from the heat to lower the temperature, this trick will help you have golden and not burnt dumplings!

Furthermore, before starting cooking, test with a small piece first, if it floats and fills with bubbles it is ready, otherwise, if it sinks, it means that the oil is still cold.

Finally, with the help of a spoon, take the dough and immerse it in boiling oil and fry only 1 – 2 puffs at a time so that they have the necessary space to swell.

Use two forks to turn them often and cook in this world for 6 – 8 minutes, occasionally moving the saucepan away from the heat.

When they are nice and swollen, golden and light, drain them onto a serving plate previously lined with kitchen paper, without crushing them.

Complete the cooking in this way for all the pancakes, then transfer them to a plate without kitchen paper, without placing them on top!

Stuff and decorate the San Giuseppe sfinci

When all the sfinci have cooled, add the ricotta cream, add the chocolate chips and mix well:

stuff the sfinci di san giuseppe - Recipe by Tavolartegusto

then add a generous spoonful of filling on each filling.

Finally decorate with a teaspoon of chopped pistachios, a candied cherry and a slice of candied orange peel.

Here are yours ready Sfinci di San Giuseppe ready to serve

sfinci di san giuseppe - Recipe by Tavolartegusto

Sfinci variant of baked San Giuseppe

For those who don’t want to fry, there is a solution, you can also make these like Zeppole di San Giuseppe in the oven, the dough remains the same as does the procedure.

place the spoonfuls on a sheet of baking paper well spaced at least 10 – 12 cm apart and cook at 200 for the first 10 minutes, then lower to 180° and complete cooking for another 20 minutes. Finally stuff as indicated.

storage

They can be kept for 2 days, but be aware that they should be enjoyed fresh immediately, like all fried desserts!

Don’t miss the entire collection of sweets for Father’s Day

Neapolitan pastiera with the secret recipe of Scaturchio, the oldest pastry shop in Naples. What does it add to the dough – Gordon Ramsay’s version

real Neapolitan pastiera


real Neapolitan pastiera

Neapolitan pastiera it is a traditional dessert from Campania, a dessert that was born in homes but which today can be found in all the greatest restaurants. Today we see the recipe Scaturchio, one of the most popular pastry shops in the area, with its tricks and methods for a perfect result. But we are sure that as soon as the cake will release its odor for the house you will be surrounded by wonderful memories, those that warm the soul.

Neapolitan pastiera

Ingredients

  • wheat 500 g
  • milk 500 ml
  • ricotta 500 g
  • eggs 10
  • sugar 500 g
  • butter
  • cedar
  • water a thousand flowers
  • eggs 2
  • sugar 100 g
  • sunflower seed oil 80 ml
  • 00 flour 320 g
  • baking powder 8 g
  • 1\2 lemon zest

Preparation

The first thing to do to prepare Neapolitan pastiera It’s shortcrust pastry. Take a bowl and pour in the previously sifted flour, sugar, salt, yeast and chopped butter. Work all the ingredients With the hands. Add some grated lemon zest. Then break the 2 eggs into the dough and continue mixing. You will get the dough which you will have to let rest covered in cling film in the fridge for approximately an hour. Place the wheat in a saucepan and cook it with a knob of butter, a pinch of salt, a sachet of vanillin, a pinch of cinnamon and 250 ml of milk. I’ll have to simmer everything for about half an hour.

Let’s divide now the 10 eggs: place the egg whites on one side and the yolks on the other. Add the sugar to the egg yolks and blend. Now add the wheat which will be cold after cooking. If you want you can add cedar. Continue with the ricotta and then, finally, add the whites whipped until stiff with a whisk. Roll out the pastry in the mold, keeping a little to make the 7 strips. Place the ricotta filling and then cover it with the shortcrust pastry strips. Cook at 180 degrees for about an hour and a half. Your Neapolitan pastiera ready. Enjoy your meal.

Read also: Neapolitan pastiera, grandmother’s 5 commandments to make it perfect: what is added to the dough, how much wheat is blended

real Neapolitan pastiera

navigate_before

navigate_next

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close