Tentasiù de la spusa

INGREDIENTI PER 20 TENTASIÙ

Farina tipo "0" 250 gr

Burro 150 gr

Acqua a temperatura ambiente 125 gr

Sale 3 gr

Olio di semi di arachidi 1,5 litri (per friggere)

Per realizzare le tentasiù de la spusa per prima cosa preparate la pasta: sciogliete il burro a bagnomaria o nel microonde e lasciatelo intiepidire. In una ciotola capiente mescolate la farina setacciata e il sale (1), aggiungete il burro sciolto (2) e mescolate con una forchetta. Aggiungete a filo anche l’acqua a temperatura ambiente (3) e impastate fino a raccogliere tutti gli ingredienti. Se l'impasto dovesse risultare troppo asciutto aggiungete più acqua viceversa se dovesse risultare troppo liquido unite altra farina. (In alternativa potete preparare la pasta ponendo in un mixer la farina e il burro freddo a pezzetti in modo da ottenere un composto sabbioso  e poi proseguire impastando a mano, unendo  l'acqua).

PER GUARNIRE Miele millefiori 100 gr Pinoli 25 gr Noci 20 gr Uva passa 30 gr Burro 25 gr Zucchero a velo q.b.

L’impasto sarà pronto quando si staccherà dalle pareti e dalle mani (4). Coprite con la pellicola la ciotola (5) e lasciate riposare in frigorifero per almeno 1 ora.  Ora preparate la guarnizione: tritate grossolanamente, quindi meglio al coltello,  i pinoli (6), Occupatevi della glassa al miele: sciogliete a bagnomaria 25 gr di burro (10), quando sarà sciolto aggiungete il miele (11) e infine il composto di frutta secca precedentemente tritata (12). Lasciate tutto sul fuoco a bagnomaria per far sì che il composto resti liquido e non si rapprenda. 

Riprendete l’impasto, ponetelo sopra un foglio di carta da forno (13) ricopritelo con un altro foglio di carta da forno (14) in modo che non si attacchi alla spianatoia e non ci sia bisogno di aggiungere farina all’impasto. Stendete la pasta con il mattarello (15),creando una sfoglia tonda abbastanza sottile, circa 2 mm (16). Dividete a metà la sfoglia con un tagliapasta liscio e  ritagliate delle strisce di pasta larghe 1 cm e lunghe 10 cm (17). Partendo da un angolo delle strisce, arrotolatele creando delle spirali (o torciglioni) compatte ma con un diametro non troppo piccolo (18). (Se l'impasto dovesse risultare troppo morbido da lavorare potete porre in frigorifero le strisce di pasta prima di dare la forma a spirale)Per mantenere il ricciolo durante la cottura arrotolate ben strette le spirali (19). Ponete sul fuoco una padella con fondo alto con l'olio di semi, verificate con un termometro da cucina che la temperatura dell'olio raggiunga i 170° e immergete nella padella le tentasiù aiutandovi con mestolo forato in modo da preservare la forma delle spirali (20). Friggete le tentasiù poche alla volta (21), la temperatura non dovrà mai superare i 170° altrimenti bruceranno, viceversa risulteranno troppo secche se la temperatura scenderà al di sotto dei 170°. (Se volete potete utilizzare anche una friggitrice oppure in alternativa potete cuocere le tentasiù de la spusa in forno statico a 200° per circa 15 minuti o ventilato a 180° per 10 minuti). 

Le tentasiù saranno pronte quando risulteranno ben dorate (22), ci vorranno un paio di minuti. Scolatele su un vassoio ricoperto di carta assorbente,  ponetele poi su un piatto da portata e, aiutandovi con un cucchiaino, cospargetele con il composto di miele e frutta secca che avrete tenuto al caldo (23), per finire spolverizzatele con lo zucchero a velo (24). Gustate le tentasiù de la spusa tiepide in modo da evitare che assorbano l'umidità del miele risultando poi troppo gommose.

Consumate subito le tentasiù de la spusa, quando sono ancora tiepide. 
Essendo un dolce fritto si può consumare anche il giorno dopo, ma la resa sarà diversa.
Potete congelare l’impasto crudo e scongelarlo il giorno prima in frigorifero.

Lemon-Glazed Candied-Ginger Cookies

INGREDIENTS

• 2 cups all-purpose flour, plus more for surface
• 1/2 teaspoon baking powder
• Salt
• 6 ounces (3/4 cup) unsalted butter, softened
• 1 cup packed light-brown sugar
• 1/2 cup finely chopped candied ginger
• 1 large egg
• 2 tablespoons pure vanilla extract
• 4 cups confectioners' sugar
• 2 tablespoons finely grated lemon zest
• 2 teaspoons fresh lemon juice
• 2 tablespoons honey
• 1/3 cup water

COOK'S NOTE

Drizzling the rounds just before serving ensures a shiny glaze and crisp cookies. For softer cookies, let the glaze set overnight. (The glaze's shimmer will dull.)

DIRECTIONS

1. STEP 1

   Sift flour, baking powder, and 3/4 teaspoon salt into a bowl. Cream butter and brown sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Add ginger, and beat for 2 minutes. Beat in egg and vanilla until well combined. Add flour mixture, and then beat on medium-low speed until dough just comes together.

2. STEP 2

   Shape dough into two 1-inch-thick disks. Wrap tightly in plastic, and refrigerate for at least 1 hour (or up to 3 days).

3. STEP 3

   Preheat oven to 350 degrees. Roll out 1 disk on a lightly floured surface to inch thickness, and cut out 2-inch circles. Place the rounds 1/2 inch apart on parchment-lined baking sheets. Roll out and cut scraps. Refrigerate rounds for 10 minutes.

4. STEP 4

   Bake, rotating sheets halfway through, until cookies are set and edges are light gold, 12 to 14 minutes. Transfer parchment with cookies to wire racks. Let cool completely. Repeat with remaining dough. (Cookies can be stored for up to 3 days.)

5. STEP 5

   Whisk confectioners' sugar, lemon zest and juice, honey, water, and a pinch of salt in a bowl until smooth. Drizzle glaze over the cooled cookies. Let stand until glaze is set, at least 20 minutes. (Glazed cookies can be stored overnight.)

Chocolatey Chocolate Chip Cookie Cups

Ingredients

• 1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough
• 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels

Directions

PREHEAT oven to 350° F. Grease or paper-line 24 mini-muffin cups.

PLACE squares of dough into prepared muffin cups; press down lightly in center to make a well.

BAKE for 9 to 11 minutes or until edges are set. Cool in pans on wire racks for 5 minutes; remove to wire racks to cool completely.


MICROWAVE morsels in small, heavy-duty plastic bag on MEDIUM-HIGH (70%) power for 30 seconds; knead until smooth. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze chocolate into each cup.

FOR EXTRA CHOCOLATEY CHOCOLATE CHIP COOKIE CUPS:
SUBSTITUTE 1 cup (6 oz.) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels for Peanut Butter & Milk Chocolate Morsels. 

Inspired by Fall: Pumpkin Cookie Cups

Ingredients
Cookie Cups:

2 cups all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon ground nutmeg (optional)

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1 cup sugar

1 egg

2 Tablespoons milk

Pumpkin Filling:

3 oz. cream cheese, softened

1/3 cup pumpkin puree

3 3/4 cup confectioners' sugar

1 1/2 teaspoons cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

pinch ground cloves

Optional decoration:

ground cinnamon or chopped nuts

Directions

1. Preheat oven to 400 degrees. Lightly grease mini-muffin pan(s).
2. Sift together the flour, baking powder, nutmeg (optional) and salt in a medium bowl.
3. In a large bowl, cream together the butter and sugar with an electric mixer until creamy. Add egg and milk and mix until combined. With mixer running on low, slowly add the flour mixture. Mix until dough comes together.
4. Roll dough into 1 Tablespoon-size balls and place a ball into each cup of muffin tin. Bake for 8 to 10 minutes, just until edges start to turn a golden-brown. Remove from oven and let sit 1 minute. Using the back of a rounded teaspoon measure, press a well into each cookie. Let cookies cool in pan for 5 minutes before removing to cooling rack. It helps to give the cookies a little twist as you lift them out. Cool completely.
5. To make the filling, mix the cream cheese and 1 cup of the confectioners' sugar with an electric mixer until smooth. Slowly add the pumpkin and mix until smooth. Continue mixing while adding the remaining confectioners' sugar. Mix in the cinnamon, nutmeg, ginger and cloves. Spoon or decoratively pipe the pumpkin mixture into each cookie cup. Sprinkle with additional cinnamon or chopped nuts for decoration if desired.

Zuppa Toscana

1 lb Italian sausage (I like mild sausage)
2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices
1 large onion, chopped
1/4 cup bacon bits (optional)
2 garlic cloves, minced
2 cups kale or 2 cups swiss chard, chopped
2 (8 ounce) cans chicken broth
1 quart water
1 cup heavy whipping cream

Directions:
Chop or slice uncooked sausage into small pieces.
Brown sausage in your soup pot.
Add chicken broth and water to pot and stir.
Place onions, potatoes, and garlic in the pot.
Cook on medium heat until potatoes are done.
Add bacon.
Salt and pepper to taste.
Simmer for another 10 minutes.
Turn to low heat.
Add kale and cream.
Heat through and serve.

BISCOTTI OCCHIO DI BUE

Ingredienti

Burro: 80 gr

Farina: 150 gr

Zucchero: 100 gr

Uova: 1

Lievito: 1 cucchiaino

Sale: 1 pizzico

Zucchero a velo: q.b.

Marmellata: 1 confezione

Ricetta e preparazione

Ecco le istruzioni.

Lasciate ammorbidire il burro a temperatura ambiente e poi amalgamatelo insieme all’uovo e lo zucchero; aggiungete poi la farina a poco a poco, il lievito e il pizzico di sale. Impastate tutto insieme fino a quando avrete formato una “palla” liscia e ben amalgamata. Una volta fatto stendete la pasta aiutandovi con il matterello e formate una sfoglia.

A questo punto prendete delle formine e formate dei biscotti. Metà dei biscotti che avrete preparato bucateli al centro con una formina più piccola, gli altri lasciateli da parte, unendoli create i vostri occhi di bue. Foderate ora la placca del forno con la carta da forno e disponeteci sopra tutti i biscotti.

Fate cuocere per circa 10 minuti a 180° e controllate che diventino dorati in superficie. Una volta cotti spalmate la marmellata su i biscotti interi, mentre spolverate quelli bucati con abbondante zucchero a velo.

Consigli

Richiudere i biscotti e servire.

Lemon-Thyme Tea Bread

     

  3/4 cup milk

  1 tablespoon minced fresh thyme or 1 teaspoon dried thyme

  1/2 cup butter, softened

  1 cup sugar

  2 Eggland's Best Eggs

  2 cups all-purpose flour

  1-1/2 teaspoons baking powder

  1/4 teaspoon salt

  1 tablespoon lemon juice

  1 tablespoon grated lemon peel

 

  GLAZE:

  1/2 cup confectioners' sugar

  1 tablespoon lemon juice

Nutritional Facts

1 serving (1 piece) equals 250 calories, 9 g fat (5 g saturated fat), 58 mg cholesterol, 146 mg sodium, 39 g carbohydrate, 1 g fiber, 4 g protein.

Directions

In a microwave-safe bowl, combine milk and thyme. Microwave, uncovered, on high 1-2 minutes or until bubbly; cover and let stand until cooled to room temperature.Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with reserved milk mixture. Stir in lemon juice and peel.Pour into a greased 9x5-in. loaf pan. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack. In a small bowl, combine glaze ingredients until smooth; drizzle over bread. Yield: 1 loaf.

Lemon-Thyme Bread

Ingredients

  1/2 cup butter, softened

  3/4 cup sugar

  1 Eggland's Best Egg

  1/2 cup buttermilk

  1/2 cup sour cream

  1-3/4 cups all-purpose flour

  2 tablespoons minced fresh thyme

  1 tablespoon grated lemon peel

  1/2 teaspoon baking soda

  1/4 teaspoon salt

  Confectioners' sugar

DirectionsIn a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine buttermilk and sour cream. Combine the flour, thyme, lemon peel, baking soda and salt; add to the creamed mixture alternately with buttermilk mixture, beating well after each addition.Transfer to a greased 8-in. x 4-in. loaf pan. Bake at 350° for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Cool completely; sprinkle with confectioners' sugar. Yield: 1 loaf (12 slices).

LEMON-THYME MINI LOAVES: Use three greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. 

LEMON-THYME MUFFINS: Make batter as directed; fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 16-20 minutes or until a toothpick comes out clean. Yield:1 dozen muffins. 

LEMON-THYME MINIATURE MUFFINS: Make batter as directed; fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 10-12 minutes or until a toothpick comes out clean. Yield: 4 dozen miniature muffins. 

LEMON-THYME ICING: In a small bowl, combine 1/2 cup confectioners' sugar, 1/2 teaspoon minced fresh thyme and 3 to 4 teaspoons lemon juice, as needed, to achieve a drizzling consistency. Yield: 2 tablespoons.

 LEMONY CREAM CHEESE: In a small bowl, beat 8 ounces softened cream cheese until fluffy. Add 1/3 cup confectioners’ sugar, 4 teaspoons lemon juice and 1 teaspoon grated lemon peel; beat until smooth. Yield: 1 cup.

Le "Fettuccine Alfredo"

Alfredo Di Lelio invented this wonderful fettuccine dish, which used to call them "blonde heads". He modified the dish adding more butter and Parmesan cheese to the classic fettuccine with butter, for his wife who lost her appetite during the pregnancy. Later, she asked Alfredo to add the new recipe on the menu of his restaurant at Via della Scrofa in Rome.  In 1920 he had  two famous actors from Hollywood visiting his restaurant, Mary Pickford and Douglas Fairbanks,  who happened to be in Rome for their honeymoon. The two actors appreciated the fettuccine Alfredo so much, and reproduced the dish when returned home, for their friends. Alfredo sold the restaurant in 1943, which is still in the same location, and opened another in 1950 with his son, "Il vero Alfredo ". Fettuccine Alfredo captured the palate of two generations of Americans, in Rome during the twenties and after war II,  Alfredo was one of the favorite destinations for the American stars of the Roaring Twenties and then the patrons of the Roman Dolce Vita, the Roman Holiday  by Fellini, thus contributing to the success of this dish!

The Original Recipe

Ingredients;

400 gr. Fettuccine

250 gr. Butter

350 gr. Parmesan  Cheese 

Black Pepper to tate

Salt to taste

Nutmeg to taste

Bucatini all'Amatriciana

SERVES 6–8

INGREDIENTS

12 oz. thick-cut bacon, cut crosswise into ¼" strips
2 tbsp. unsalted butter
2 medium carrots, finely chopped
1 large yellow onion, finely chopped
Kosher salt, to taste
4 cloves garlic, finely chopped
1 sprig rosemary
1 sprig sage
2 tbsp. red wine
1 (28-oz). can whole, peeled tomatoes in juice, crushed by hand
2 tbsp. olive oil
2 tsp. freshly ground black pepper, plus more to taste
1 tsp. crushed red chile flakes
1 lb. dried spaghetti
Finely grated pecorino, to garnish
Thinly sliced parsley, to garnish

INSTRUCTIONS

1. Heat bacon in a 6-qt. saucepan over medium heat, and cook until its fat renders and bacon is crisp, about 15 minutes. Using a slotted spoon, transfer bacon to paper towels to drain; set aside. Add butter to pan, and then add carrots and onion; season with salt, and cook, stirring, until soft, about 6 minutes. Add half the garlic and rosemary and sage, and cook, stirring, until fragrant, about 2 minutes. Add wine, and cook, stirring, until evaporated, about 5 minutes. Add tomatoes, and bring to a boil; reduce heat to medium-low and cook, partially covered and stirring occasionally, until reduced and thickened, about 2 hours. Remove and discard rosemary and sage, and transfer sauce to a blender; puree and then return to pan. Stir in ¾ of the reserved bacon, along with remaining garlic and oil, pepper, and chile flakes; keep warm.

2. Meanwhile, bring a large pot of salted water to a boil, and add spaghetti or bucatini; cook, stirring occasionally, until al dente, about 8 minutes. Drain pasta and add to pan with sauce; toss to coat. Divide pasta and sauce among serving bowls and garnish each bowl with remaining reserved bacon and pecorino. Buon Appetito!