Category: Recipes from Members

Ossa di Morti

Ingredients 

500 of flour

70 g of sugar

50 ml of anice

Wild fennel seeds to taste

40 g of lard

Salt

Preparation 

Arrange flour in a mound and make a well. Add the sugar, the anice, the fennel seeds, the melted lard and a pinch of salt. Combine all the ingredients and knead to obtain a smooth and elastic dough. Roll out little sticks with the dough and shape them into an 8, a braid or a ring. Bake in a preheated oven at 170° C (335° F), 20 minutes approximately. Take them out when they are golden.

Apostles’ Fingers

Ingredients 

3 eggs

200 g of ricotta

1 teaspoon of finely ground espresso coffee

Ground cinnamon

1 teaspoon of vanilla

80 g of confectioners’ sugar

Pinch of salt

Preparation 

Beat eggs with a pinch of salt and vanilla. Combine well. Heat an anti-adhesive pan and drop a spoonful of batter in it. Proceed as for a crepe. Turn it and cook until golden. Place it on paper towels. Continue with the rest of the batter. Pass the ricotta through a sieve. Combine with the confectioners’ sugar and the finely ground espresso coffee. Spread the filling over the crepes and roll them up. Transfer them on a dessert plate and dust with ground cinnamon.

Cooked Grape Wine

(Vino cotto can also be prepared with the must of grapes)

Ingredients 

10 kg of white or red grapes

Preparation 

Rinse the grapes. Discard grape-stalks. Drain thoroughly and dry the grapes on a kitchen towel. Place them in a large saucepan. Cook until thickened. Pass them through a sieve to obtain as much liquid as possible. Pour the liquid in a separate saucepan and continue cooking until it becomes almost solid. Pour it in bottles (previously washed) and cork the bottles. Keep it in a cool and dry place.

Copete

Ingredients 

200 g of sweet almonds

20 g of bitter almonds

600 g of confectioners sugar

3 egg whites

3 g of ground cinnamon

Round wafers (ostie)

Preparation 

Roast almonds in the oven, peel them and crush them in a mortar. Beat the egg whites until stiff peaks form. Slowly fold in the confectioners’ sugar, the almonds and a pinch of cinnamon. Place the round wafers (ostie) on a cookie sheet. Spread some mixture on each one. Bake in a preheated oven at l00°C (215°F), 20 minutes approximately. Serve cold. (Copete can be kept for a while)

Almonds Lucanian Style

Ingredients 

200 g of almonds

500 g of icing sugar

3 egg whites

Cinnamon

Round wafers (os tie)

Preparation 

Blanch almonds, 10 minutes. Drain thoroughly, peel, roast and finely chop them. In a large bowl, beat the egg whites until stiff peaks form. Add the sugar, the almonds and a pinch of cinnamon. Combine well all ingredients. Place the round wafers (os tie) on a cookie sheet. Pour some mixture on each one. Bake in a preheated oven at 140° C (275° F), 20 minutes approximately.

Mostaccioli

Ingredients 

300 g of almonds

300 g of cocoa powder

2 tablespoons of flour

2 tablespoons of sugar

1-2 teaspoons of cinnamon

2 cloves

3 small cups of espresso coffee

Extra virgin olive oil or lard

Preparation 

Crush the almonds and the cloves in a mortar. Mix almonds, flour, sugar, cinnamon and cloves. Arrange in a mound and make a well. Melt the cocoa powder with the espresso coffee. Pour it in the well and start kneading until you get a smooth dough. Roll out the dough and cut out 3-4 cm rectangles. Place

them on an oiled cookie sheet. Bake at 170° C (335° F) until golden. Coat them with white sugar icing or with chocolate icing.

Autumn Delight with Pomegranate Sauce

Ingredients 

600 g of glazed chestnuts, pureed

100 g of “mostarda” of Aglianico grapes

100 g of “vino cotto (sweet “cooked wine”)

10 g of chopped hazelnuts

109 of cocoa powder

30 g of sugar

100 g pomegranate sauce

200 g of decorated biscuit (see recipe below)

100 g of cartellate dough (see recipe)

Preparation 

Combine all the ingredients: the glazed chestnuts, the mostarda, the vino cotto, the hazelnuts, the cocoa powder and the sugar. Mix well. Line individual moulds with cut out decorated biscuit and

spoon some of the mixture over. Refrigerate 30 minutes approximately. Coat with pomegranate sauce and turn out on cold dishes. Garnish with caramelised vine leaves made out of cartellate dough.