 |
 |
|
ESTIMATE HOTEL
|
 |
|
|
Booking hotel Rimini
You demand a estimate personalized for your stay from more hotel
|
|
Home -> Typical recepites -> Pastries and tarts
|
|
Typical Romagna cuisine recipes: Pastries and tarts
|
|
|
|
|
|
|
GRANNY’S YELLOW CAKE
|
|
|
|
|
Ingredients:
3 eggs
300 gms of sugar
300 gms of sifted flour
100 gms of lard or butter
1 grated lemon rind
baking powder (for half a kilo)
a glass of milk
Beat the 3 egg yolks with the sugar very well, add the flour a little bit at a time, constantly stirring the mixture, then add the lightly beaten egg whites, the melted butter, the lemon rind and the glass of tepid milk in which the baking powder has been dissolved.
Butter a ring-shaped mould and put the dough into it brush some egg yolk over the surface. Bake for about 30 minutes. Test with a toothpick .
|
|
|
|
BLOOD PUDDING
|
|
|
|
Ingredients:
2 cups of pig’s blood (fresh and without lumps
500 gms of rice cooked in milk
rind of 1 lemon and 1 orange
100 gms of sweet chocolate
50 gms of chestnut flour
200 gms of sultan raisins
3 tsps.baking powder
1 tsp. vanilla
3 heaping tablespoons of white flour, or better potato/corn starch
100 gms of stewed or raw apples
300 gms of sugar
breadcrumbs
sapa and liqueur to taste
70 gms of walnuts and almonds
Remove any lumps from the pig’s blood by warming and then straining the blood. Mix well the cooked rice and add the other ingredients to it. Add the blood a little at a time to the rice mixture. Separately prepare a short crust pastry with 300 gms of flour, 3 eggs, 150 gms of sugar and the grated rind of Ѕ lemon. Line the base and sides of a previously buttered mould with the pastry and pour the hot liquid into it. Dust with sugar and bake in a medium-hot oven for about 2 hours.
|
|
|
|
TRIFLE
|
|
|
|
Ingredients:
1 litre of milk
8 egg yolks
8 tblsp. of sugar
4 tblsp. of white flour
4 tblsp. unsweetened cocoa
a pkg. of savoiardi (dry egg biscuits)
rum
rind of 1 lemon
Prepare a confectioner’s cream and a chocolate cream as follows: mix 4 egg yolks with 4 tblsp. of sugar and 2 of flour. Add slowly Ѕ litre of hot milk flavoured with Ѕ lemon rind. Leave the lot to simmer for about 3 or 4 minutes, stirring constantly. To prepare the chocolate cream, follow the above procedure, adding the unsweetened cocoa.
Now arrange on a dish a first layer of the savoiardi biscuits moistened with some alchermes liqueur, then a layer of confectioner’s cream, a second layer of biscuits moistened with some rum, a layer of chocolate cream and so on until all the ingredients have been used up. Decorate the surface according to your taste. Leave to cool in the fridge half a day before serving.
|
|
|
|
CHOCOLATE SALAMI
|
|
|
|
Ingredients:
2 small tblsp of rum
100 gms of butter
200 gms of vanilla biscuits
100 gms of chocolate powder
2 eggs
100 gms of sugar
chopped nuts
Melt the butter and add the sugar, the eggs and the broken biscuits. Mix very well. Next, take a sheet of waxed paper greased with butter and put the dough onto it, making the shape of a salami. Sprinkle the chopped nuts over the salami. Roll and wrap in the waxed paper and put the salami into the freezer. When it’s really cold, cut it into slices as though it were a real salami.
|
|
|
