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pastries pastry and quince

I continue on my way, by sharing what is good the simple things! Pie crust, quince, almonds, and nothing more for these cakes which taste reminds our south ... pasticciotti Lecce and its magnificent!

Sometimes I wonder how it is possible that these apples so ugly, impossible to eat, hard to use them only to hit a target, can then become a joy of life that takes us back in time with that flavor so old.
As a child, when the cakes were notorious for our luck banned from the diet of us kids, my Aunt Jane that I hide these sweets prepared to fight the urge to eat them all at once. Last Monday, before returning to Taranto, Tiziana and greeted my friends gave me a box full of quince jam made by her.
When I opened the box, I had no doubts, I immediately thought that as soon as possible I should try to make pastries, and so was Aunt Jane! To make about 40 cakes started with the pastry: 200g
Sift together flour, a pinch of salt and tip a teaspoon of ammonia powder, then add 70g of sugar. Working very quickly, the dry with 100g of butter (small pieces) at room temperature 2 egg yolks, slightly beaten. Cover the dough and let rest for 30 minutes to cool but not in the fridge!
After the rest period, spread the dough into rectangles and fill them with the quince folding the sheet of dough around itself in order to obtain a stub. Brush the surface of the nozzle with the egg white, to join the almonds and finish with a bit 'of sugar. Bake at 150 degrees for 15 minutes, then cut the trunk in many cakes and cook for another 5 minutes. Cool down completely and eat. Tiziana
The quince was prepared with the recipe Palma D'Onofrio taken from his book published by SOS COOK @ Sonzogno.

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Spaghetti with Garlic and anchovies in oil

SPAGHETTI AND GARLIC OIL
and pepper (optional)

Serves 4-6 Preparation time: 5 minutes
Cooking time: 15 minutes


INGREDIENTS 500 grams of spaghetti
4 cloves garlic, lightly crushed
1.2 dl oil extra virgin olive oil DOP Colline Salernitane
2 cloves garlic, chopped Salt

a dry chili, for those who want hot


PREPARATION Cook the spaghetti in salted water.
Meanwhile fry the garlic in the oil and turn when golden brown.
Drain the spaghetti and pour into the pan with olive oil and garlic, stir well and cook over low heat for about 1 minute. In
spicy version, add the dried chilli also. Serve hot

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Cake

Anchovies in



Cake Ingredients: 1 / 2 pounds of anchovies, olive oil, parsley, bread crumbs, lemon juice. Preparation


spinarle.In Clean the anchovies and a pan put oil and a layer of anchovies.
on them, put parsley and bread crumbs. Make a second layer of anchovies and cover as before.
Pour lemon juice over everything. Bake for 20 minutes.



Alice 'mbuttunato

recipe with anchovies anchovies aliciIngredienti' mbuttunato

- 1 lt.
fresh tomato sauce - 1 kg. Anchovies
- 3 pc. Eggs
-
goat cheese - Olive oil
- Parsley
- Sale


Preparation Clean the anchovies and the plug.
Cook the tomato sauce over medium heat for ten minutes.
Prepare the stuffing with egg,
parsley and grated cheese and place between two anchovies open.
Put them in the bowl with the sauce and simmer for ten minutes.

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Pizzelle of Sciurilli

Pizzelle of sciurilli


Ingredients: (serves 6)
500 gr. flour, 350 gr. Zucchini flowers, a bit of yeast Beer,
a pinch of salt, extra virgin olive oil for frying.


Preparation:
in a bowl mix flour, salt and yeast, dissolved in warm water.
up with your fingers in the flour, adding enough water
little at a time until dough is soft, almost fluid
. Cover and let rise for one hour. When the dough has risen,
distribute on the surface of the flowers and chopped, using a spoon dipped in oil, pasta
cover the flowers, pick them up and fry a few at a time in hot oil.
Pass zeppoline gold on a paper towel and sprinkle with a pinch of salt. Serve while still hot.