The Casatiello is a rustic cake typical of the Easter tradition in Neapolitan cuisine, filled with meats and cheeses and decorated with whole eggs. Tradition has that it is prepared on Friday evening, left to yeast the entire Friday night, only to be fired the […]
The Neapolitan Pizza Dough always starts with the water, whether this be for technical or traditional reasons. So which water is best to use? Even tap water is fine – if it is potable of course. The first times making this dough it is better to […]
The Crostoli (Chiacchiere, Frappe) are one of the most popular desserts for the days of Carnival, which takes different names depending on the region of origin, but which in essence have in common the light pastry dough and a good balance of ingredients.
Step 1 Place the flour on the table and in the center the sugar, 1 whole egg and 2 egg yolks, salt, melted butter and anise liqueur or grappa.
Step 2 Knead the dough, form a ball, cover and let rest for 30 minutes. Form a thin sheet with a rolling pin, then with a knife or with the appropriate wheel, get thin strips.
Step 3 Make some incisions in each strip to stick the dough and obtain various forms, or knot them. Fry the crostoli in the oil in small quantities, drain them well and then pass them in powdered sugar.