Makes about 15 biscuits | Preparation time: 15 mins | Cooking time 25-30 mins
Plain flour: 500 g
Sugar: 180 g
Red wine: 125 ml
Extra virgin olive oil (EVOO): 125 ml
Baking soda: ½ tsp
A pinch of salt
Pre-heat the oven at 250°C.
Sift the flour and set it aside.
Mix the oil with the...
My father’s family is from Apulia, a region in the South of Italy, and so following the Apulian tradition Christmas time was always celebrated with the preparation of these scrummy and versatile fritters with a are these savoury ones with anchovies
Serves: 2 | Preparation time: 15 mins | Cooking time: 50 mins
Barley: 100 g
Vegetable broth: 1 l
Chestnuts, boiled: 10
Onions, white: 1
Bay leaf: 1 leaf
Rosemary: 1 sprig
Butter, unsalted: 1 tsp
Nutmeg: ½ tsp
Extra virgin olive oil (EVOO): to taste
Salt and pepper: to taste...
Taralli or tarallucci are savoury snacks made with unleavened dough. They are found throughout the South of Italy, and there are different version of this recipe for Campania, Sicily, Calabria, Basilicata and Molise – but originally the Taralli are from Apulia.
Most commonly, the taralli are...
Makes: 200 ml | Preparation time: 25 mins
Hazelnuts, peeled: 150 g
Icing sugar: 70 g
Dark chocolate or milk chocolate: 50 g
Cocoa powder, unsweetened: 30 g
Peanut oil: 2 tbsp
A pinch of salt
Melt the chocolate in a saucepan, adding a bit of water.
Use a food processor to blend the...
Half-way between a calzone and a dumpling, panzerotti are perhaps the most famous street food in Italy. They can be baked or fried, and with a wide array of fillings, but the most common version is the one we present you in this recipe – mozzarella, tomato sauce and basil leaves.