School Uniform Vs Casual Wear?

Scroccafusi

Ultimi giorni di carnevale, ultimi dolci golosi, golosi...

Ingredienti

4 uova

4 cucchiai di zucchero

50 gr. di burro

4 cucchiai di mistrà

Buccia grattugiata di arancio e limone

500 gr. circa di farina "00"

Una bustina di lievito in polvere per dolci

Un litro di olio di semi di arachide per friggere

Mezzo litro di crema pasticcera (la ricetta la trovate qui)

vanilla sugar to taste

procedure

Beat eggs with sugar, add slowly, slowly the flour, butter, anisette, lemon and orange peel, and finally the baking powder.

Put the dough on a work surface and knead a bit with hands. Roll out the dough about 1 cm thick. and, using a glass cut it in many forms according to your taste.

Put plenty of peanut oil in a large frying pan and founded and bring to a boil but not too much.

Put down shaking the pan and fry cutters to cover with more oil.

Once you reach the golden, drain on absorbent paper and the scroccafusi them cool for a while before you stuff them.

With the aid of a pastry bag, fill with the cream scroccafusi pastry you have previously prepared according to the recipe indicated. Sprinkle con zucchero vanigliato e servire...

BUON CARNEVALE A TUTTI VOI!!!

Egg White Before Period

Pennette stuffed full with fish sauce

Un modo diverso di preparare un primo piatto con il pesce proposto durante la trasmissione "cotto e mangiato"...Ed io ho subito eseguito...

Ingredienti per circa 4 persone
400 gr di pennette integrali

400 gr. di filetto di merluzzo (anche surgelato va bene).

An onion, some celery, a carrot and a clove of garlic.

Two tablespoons of tomato paste

Two tablespoons of extra virgin olive oil

A knob of butter Salt and pepper to taste

Chopped parsley to taste Method

In a pan put oil with the butter, heat and add the chopped celery, carrot and onion. Fry for a few minutes on low flame.
Wash and dry the cod fillet, cut into cubes and add it to the mixture.

Cook a little and deglaze with white wine to evaporate. Add the tomato paste, dilute it with two or three ladles of hot water and start to thicken the sauce.

Add salt and pepper and finish cooking.

Cook pasta al dente and drain directly into the pan with the sauce. Cook for a few seconds and add the chopped parsley.

and Serve, to taste, garnish with more parsley ...

COTTO E. .. EAT!