Hello! For celebrating Mardi gras we are going to prepare an excellent dish that both children and older children, who enjoy to make pasta dough, would love to try. We need only few genuine ingredients, which, by the way, remind of traditional tastes of Apulia gastronomy.
As for the pasta dough, on this occasion, I mix semolina flour and a local ancient biological durum wheat flour with some water. No eggs are necessary. It takes only few minutes for a thick homogeneous mixture, which then will be worked (you may help yourself by using the nonna papera machine) for becoming very thin sheets of pastry. After that, make small rectangles of those sheets. Next step is to join both the longer sides of each rectangle right in the middle in order to have small bows. Let pasta bows dry accurately for some hours.
Once it is time to prepare the dish, dip small broccoli for a couple of minutes in hot boiling salt water. Strain broccoli (please, do not forget to save that water for later) and add them in a pan with hot extra virgin olive oil, an idea of golden garlic and hot pepper. Cook broccoli for about 5/7 minutes by adding some of that water you saved before. Add a sprinkle of sea salt and pepper if it is necessary. At this point, broccoli should be tender in order to make small pieces of them straight in the pan, by using a wooden spoon. Add some fresh grated ricotta sheep milk cheese on top of broccoli in the pan and let it melt for a couple of minutes.
In the end, cook hand made pasta bows for about 7/8 minutes in hot boiling salt water, strain and add them to broccoli for gently mix all together. Serve pasta bows and broccoli warm in a bowl with crisp golden breadcrumbs and a sprinkle of fresh ricotta sheep milk cheese on top. Enjoy the dish in good company of your family and friends and wish everybody a good Mardi gras. Bon Appétit! ❤
Carnival is at the end of its season and, in Italy, we like to celebrate it by preparing a well known light dessert, which has many different names, according to the region we visit, and perhaps it has its roots in the ancient Roman festivities called “frictilia”.
The recipe is simple and it doesn’t take too long for preparing this fragrant delicacy at home. Of course, the recipe for making cenci, fiocchetti, frappe or chiacchiere can be slightly different from a place to an other in Italy or even among families. The ingredients that follow belong to the traditional recipe that in my family they have been using for years. It is always a lovely feeling to open that old, turned yellow exercise book, where my aunt Lucia diligently took note of her recipes: some of them were expression of our local culinary tradition, some others were the fruit of her experiences in the kitchen and some more were found on old fashion magazines.
500gr. wheat flour
n.2 spoons of sugar
50 gr. butter
a sprinkle of salt
a bit of anise
a bit of white wine
Mix all together and work the mixture until it is well done, then cover it with a kitchen napkin and leave it to rest for a couple of hours. After this, make a sheet of pastry that should be a couple of millimeters thick (you may use your rolling pin or your Grandma Duck for making homemade pasta). Once you have made graceful ribbons (call them cenci, fiocchetti, frappe or chiacchiere, etc) from the stripes, fry them deep into peanut oil until they are fragrant, golden and crisp. Dust icing sugar on their surface. At this point, (according to my personal taste and inspired by typical Swedish pastry – making confectionery that is well known for the use of a range of fragranced spices) a tiny suggestion to this inviting afternoon snack might be a light variation to the traditional recipe, that is by adding also a sprinkle of cardamom or of the spice you prefer at best. Serve this light dessert with your coffee or tee and enjoy a beautiful Mardi Gras!