Retire Overseas Conference Orlando 27th / 30th of August

Conference Live and Invest Overseas – 
Orlando 27th / 30th of August 2017

This year ARP will participate to the annual conference of Live and Invest Overseas in Orlando, Florida. More info.

Habitable country house with land and olive grove, Molise.

Country house of 190 sqm, surrounded by 1 hectare of olive grove. Poggio Sannita, Molise, Italy.

Country house of 190 sqm, surrounded by 1 hectare of olive grove. Poggio Sannita. 70.000 €. View Property.

Restored 200 year old stone 132 sqm villa close to Palmoli, Italy.

Restored 200 year old stone 132 sqm villa surrounded by one hectare of land close to Palmoli, Abruzzo.

Beautiful restored old stone villa with one hectare of land, four bedrooms and four bathrooms. 185.000 €. View Property.

Beautiful villa with sea view. Montenero di Bisaccia. Molise.

Beautiful villa with breath-taking view of the Adriatic sea, Majella mountain and rolling hills. Molise, Italy.

Beautiful villa. 370 sqm of habitable space surrounded by 1.500 sqm garden. 350.000 €. View Property.

Life in Abruzzo. Events and Traditions.

This blog promotes life style in Abruzzo and Molise regions. Events, festivals, traditions and many others interesting, funny and useful tips about Abruzzo and Molise.

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Recipes from Abruzzo and Molise

Traditional recipes from Abruzzo and Molise in Italy.

Recipe of Cicerchiata

Cicerchiata, typical sweet from Abruzzo and Molise regions in Italy


INGREDIENTS
________________________________________

For four "Cicerchiata"

  • 2 eggs

  • 3 spoons of powdered sugar

  • 150-200 g of flour

  • 200 g of honey

  • 4 spoons of olive oil

  • confetti or praline to decorate

Preparation of "Cicerchiata"

Mix the eggs, the sugar, the four spoons of olive oil, the flour. Add the flour gently allowing to mix with the other ingredients. Mix until you reach a smooth and consistent dough. Leave the dough to rest for 30 minutes covering it with a tea towel.

Mix until you reach a smooth and consistent dough

After 30 minutes, make several tiny sticks with the dough.

Make several tiny sticks with the dough

Cut the sticks in small pieces the size of a bean.

Cut the sticks in small pieces

Put some oil in a fry pan and wait until the oil is very hot. Then fry the little beans made from the dough. When the fritters are ready, drain them from the oil with a perforated spoon. Put the fritters in a plate with blotting paper.

Fry the little beans made from the dough

Now put the honey in a wok and warm it up until it gets liquid. When it is warm and liquid, put the fritters into the honey and mix. All the fritters have to be completely immersed into the honey.

Put the fritters into the honey and mix

Now put the fritters into a plate and give them a shape (ring shape, pyramid, cupcake,...). Decorate with the praline or small confetti.

Wreath of fried sweet pasta dough balls slathered in hot honey and almonds
Typical Christmas or Carnival sweet in central Italy
Visite: 3167

 Margaux Cintrano is an online and in print journalist, she was born in the US and is now based in Madrid; Where she has been working for print medias since 1999; in addition she also writes for blogs and for several online website magazines and food forums.
Margaux Cintrano owns an house in Italy, she loves Italian food, especially Abruzzo dishes. She has visited Abruzzo several times to write restaurant reviewing and to learn recipes from this region.

Below a recipe by Marcello Spadone, La Bandiera Restaurant in Civitella Casanova (Abruzzo) - chosen by Margaux Cintrano

• MARCELLO´s SPADONE´s ROAST MILK FED BABY LAMB:

INGREDIENTS
________________________________________

  • 1 five pound leg of milk fed baby lamb, trimmed of excess fat, 7 tblsps. of Extra virgin olive oil.

  • 1/3 cup minced finely fresh herbs ( oregano, savoury, thyme, parsley ).

  • 5 tblsps. of red wine: Abruzzi designation of origin.

  • 2 tblsps. fresh lemon juice.

PREPARATION

  1. Place lamb, bone side up and rub  tablespoons of Extra Virgin Olive Oil all over the lamb.

  2. Sprinkle with sea salt and freshly ground black pepper to taste.

  3. Rub 1/3 cup of fresh herbs over the lamb and place in roasting pan.

  4. Cover roasting pan with aluminium foil and place overnight in the refrigerator.

  5. Preheat oven to 400 degrees Fahrenheit and whisk 1 tablespoon of Evoo, 1/4 cup of fresh herbs, and the red wine in a bowl and drizzle this mixture on the baby milk fed lamb.

  6. Roast the lamb for 10 minutes in preheated oven.

  7. Now insert meat thermometer and 135 degrees Fahrenheit for medium rate rose pink and transfer the lamb to a large platter with the pan juices and let stand 10 minutes.

  8. Let cool before slicing diagonally and add a drizzle of lemon juice.


SERVE with crusty rustic country oven warm bread and an Abruzzo appellation Red oak aged wine.

Roasted lamb - Abruzzo recipe
Taggati su: Abruzzo recipes
Visite: 3567
Sweet Fiadoni Easter Pastry

 Fiadone (singular) or fiadoni (plural) were originally known as "h'iatun'" or "hiadone" in the Molise countryside. However tourist brochures from this region now refer to them as "fiadone". On the world wide web this style of cheese pastry has many different names, including: fiadone con ricotta, fiadone al ricotta, fiadone di ricotta, fiadoni con ricotta, fiadoni al ricotta, fiadoni di ricotta, fiadone dolce, and sweet fiadone.

INGREDIENTS
________________________________________

For pastry dough:

  • 2 eggs

  • 2 tablespoons vegetable oil

  • 2 tablespoons sugar

  • Four as needed (about 1 1/2 cups)

For filling:

  • 1 egg

  • 1 container of ricotta, strained

  • 4 teaspoons sugar

Directions

  1. Mix the pastry dough ingredients and work into a fine dough.

  2. Let the dough rest for four to six hours.

  3. Divide the dough into small portions and pass it through the pasta machine (but not to the last number, should not be too thin). Pastry dough resembles lasagna noodles.

  4. Pipe small mounds of filling on pastry noodle; cut into portions.

  5. Press together pastry pockets with fork.

  6. Make tiny air vents on top of the pastry pockets.

  7. Brush with beaten egg.

  8. Bake in a shallow greased and floured pan in a 325 degree oven for fifteen to twenty minutes.

Visite: 5053

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