DOLCE VARESE
Ingredients:
- 30 gr of corn flour
- 40 gr of potato starch
- 40 gr of flour 00
- 40 gr of almonds
- 30 gr of hazelnuts
- 1 teaspoon of hazelnut paste
- 150 gr of butter
- 150 grams of sugar
- 2 eggs
- 2 egg yolks
- 1 sachet of vanillin
- 1/2 teaspoon of yeast
- 2 tablespoons of Rum
Method:
Toast the hazelnuts and almonds in the oven and then blend them in the mixer to reduce them to flour. Work the softened butter with the sugar, vanilla and hazelnut paste. Add the egg yolks one at a time, adding the next one only when the previous one is perfectly blended, then add the whipped egg whites, the almond and hazelnut flour.
Slowly mix the flours with the yeast, mixing everything well and then add the rum. Grease and flour the mold. Pour the mixture, leaving a few centimeters from the edge and level the surface well.
Bake the Varese dessert in the oven at 160 ° for about 1 hour until cooked. Remove the cake from the oven, let it cool and serve sprinkled with icing sugar!
COOKIES WITH DOP ACACIA VARESINO HONEY
Ingredients:
- 200 gr of flour 00
- 1 egg
- 80 gr of granulated cane sugar
- 50 gr of Varese DOP honey
- 50 gr of butter
- 2 gr of baking powder
- 1/2 tsp ground cinnamon
Method:
Combine the sifted dry ingredients in a large bowl, then add the honey, egg and butter into small pieces. Work the mixture until you get a homogeneous consistency, make a loaf and let it rest in the refrigerator for 30 minutes covered. Roll out your pastry, and with a pastry cutter create your cookies. Finally bake in a pre-heated oven at 180 ° for 10 minutes.
Honey biscuits DOP Varese ready for your snacks!
FRITTERS WITH ROBINIA FLOWERS
Ingredients:
- 20 acacia flowers
- 2 medium eggs
- 1 teaspoon of baking powder
- 6 tablespoons of flour
- iced sparkling water to taste
- 1 tablespoon of granulated sugar
- 1 pinch of salt
- plenty of peanut oil for frying
Method:
In a bowl, put the eggs, a pinch of salt, a tablespoon of granulated sugar, the yeast and, with a whisk, beat the eggs, adding, little by little, the sifted flour until you get a smooth and homogeneous batter. Pour the sparkling water, very cold, continuing to "beat" until you get a batter and let it rest in the refrigerator for at least 30 minutes. Shake the flowers to eliminate any residues of strangers and/or animals.
In a pan, not too large, heat abundant peanut oil until it reaches a temperature of 160°C. Dip the flowers in the batter, drain them from the excess, dip them in the hot oil and brown them on both sides.
Drain the ready-made pancakes and place them on a large plate with absorbent paper to remove excess oil; make a single layer. Serve the flowers hot after having sprinkled them with plenty of granulated sugar!
