ANCIENT RECIPES
PANI BUDDITU Ingredients: Baking powder, wheat flour, salt, bran. Procedure: mix the wheat flour with the baking powder, lukewarm water and salt till you obtain a firm dough. In past time people worked this bread in the shape of hearts, garlands, plaits, dolls, little staircases. It was adorned with small pieces of dough having the shape of flowers and leaves. When bread rose, it was dipped in boiling water for few seconds, was taken out with a large skimmer and laid on a level surface strewn with bran. Finally it was put into a wood-burning oven. The result was amazing! This bread was beautiful and shiny, like a work of a good sculptor. | |
LI NIULEDDI Ingredients: honey, toasted and minced almonds, small cubes of baked dough, minced orange rind, cinnamon. Procedure: boil the honey and add the other ingredients, mixing energetically with a wood spoon. When the mixture is quite solid, shed it on a table previously wet to avoid that it could stick. Roll out with a rolling pin till you obtain a sheet of about 1 centimetre. Before it gets cold, cut it in rhombi and put them on trays. | |
PAPASSINI Ingredients: 1 kg. of wheat flour, 400 gr. of sugar, 250 gr. of lard, 5 eggs, 400 gr. of currants, minced almonds and nuts (as one likes), grated lemon rind. Procedure: mix the wheat flour with eggs and sugar, then add the other ingredients. Take off small pieces of dough, flatten them with the hands or a rolling-pin to obtain rhombi. Lay them on a baking-pan and put them into the oven, till they become golden-brown. When they cool down decorate with white-icing. | |
CUPPULETTI Dough ingredients: 1kg. of wheat flour, 2 hg. of lard, 1 hg. of sugar. Stuffing: fig jam, orange rind, lemon juice, minced almonds and nuts, a pinch of cinnamon. Procedure: knead the wheat flour, the lard and the sugar, spread the dough and get circles from it. Put some stuffing on these circles and cover them with other dough. Put them into the oven till they become golden-brown. Finally decorate with icing. |
