|
|
|
Zuccherini di BettonaTypical Christmas recipe in Bettona, also called "zuccarini" according to the local dialect. Ingredients
PreparationMix flour with sugar and pour the mixture onto your working surface, form a well in the middle of the mound of flour. Add the brewer's yeast previously melted into tepid water, mix with milk and olive oil. Work the mixture till you have a fairly firm dough. Place it into a large bowl and let it rise for a couple of hours at a warm temperature. When the 120 minutes are up, take out the dough and mix with raisins and aniseeds. Grease a large baking sheet; curl up the "zuccherini" and place them in. Sprinkle some sugar and let them rise for two hours more. Pre-heat oven to 180 degrees C and bake until golden brown. Let them cool and buon appetito! NB: zuccarini may be stored in a dry and cool place for one month and over. You might also be interested in reading about the following topics... |
 |
||||||
|
|
|
|
|
|
|
|
|
||
|
||
Home | Travel Guide | Travel Tips | Contact Us USA & Canada Toll Free: 1 800 509 8194 Fax International: +41 91 220 0877. Fax Italy: +39 089 311 5055. Fax USA & Canada Toll Free: 1 888 883 7172 All kind of questions and suggestions are welcome: info@summerinitaly.com. Copyright © 2001-2012 Summer In Italy. All rights reserved.
|
