{"id":3577,"date":"2021-07-30T15:14:20","date_gmt":"2021-07-30T13:14:20","guid":{"rendered":"https:\/\/www.abruzzoinformation.com\/the-10-best-recipes-of-the-abruzzo-tradition\/"},"modified":"2021-07-30T15:14:20","modified_gmt":"2021-07-30T13:14:20","slug":"the-10-best-recipes-of-the-abruzzo-tradition","status":"publish","type":"post","link":"https:\/\/www.abruzzoinformation.com\/en\/the-10-best-recipes-of-the-abruzzo-tradition\/","title":{"rendered":"The 10 best recipes of the Abruzzo tradition"},"content":{"rendered":"<p>In<strong> Abruzzo<\/strong> is celebrated the<strong> gastronomic tradition<\/strong> which has been handed down from generation to generation with many<strong> genuine and delicious recipes<\/strong> , the secret of some of which is still carefully guarded.<\/p>\n<p>At the center of the Abruzzo table there is a<strong> kaleidoscope of flavors<\/strong> which originate in what was there<strong> poor kitchen<\/strong> of a time, made, that is, of<strong> simple and high quality ingredients<\/strong> and that today is revealed, instead,<strong> very rich in taste<\/strong><strong> and more and more appreciated<\/strong> . Let&#8217;s find out what they are<strong> the 10 best<\/strong><strong> recipes<\/strong> of the Abruzzo tradition.<\/p>\n<h2>Spaghetti alla chitarra<\/h2>\n<p>Prepare yourself using the tool from which they are named, in dialect called<strong> maccarunare<\/strong> , the<strong> guitar spaghetti<\/strong> (or macaroni alla chitarra) are a format of<strong> fresh pasta<\/strong> which stands out for it<strong> thickness<\/strong> and for his<strong> square section:<\/strong> they are therefore perfect for welcoming<strong> flavorful toppings<\/strong> .<\/p>\n<p>They are part of the<strong> Traditional Agri-food Products<\/strong> (PAT) of the region. They prepare themselves in different ways, but there<strong> typical recipe<\/strong> is the one that sees them together with<strong> the meat sauce and the exquisite pallottine<\/strong> . Let&#8217;s see how they are prepared.<\/p>\n<p><a href=\"http:\/\/www.abruzzoinformation.com\/wp-content\/uploads\/2021\/07\/spaghetti-alla-chitarra.jpg\" data-rel=\"lightbox-gallery-TjoeWJ99\" data-rl_title=\"Spaghetti alla chitarra\" data-rl_caption=\"Spaghetti alla chitarra\" title=\"Spaghetti alla chitarra\"><img decoding=\"async\" class=\"aligncenter size-full wp-image-3382 lazyload\" data-src=\"http:\/\/www.abruzzoinformation.com\/wp-content\/uploads\/2021\/07\/spaghetti-alla-chitarra.jpg\" alt=\"Spaghetti alla chitarra\" width=\"1280\" height=\"640\" data-srcset=\"https:\/\/www.abruzzoinformation.com\/wp-content\/uploads\/2021\/07\/spaghetti-alla-chitarra.jpg 1280w, https:\/\/www.abruzzoinformation.com\/wp-content\/uploads\/2021\/07\/spaghetti-alla-chitarra-300x150.jpg 300w, https:\/\/www.abruzzoinformation.com\/wp-content\/uploads\/2021\/07\/spaghetti-alla-chitarra-1024x512.jpg 1024w, https:\/\/www.abruzzoinformation.com\/wp-content\/uploads\/2021\/07\/spaghetti-alla-chitarra-768x384.jpg 768w\" data-sizes=\"(max-width: 1280px) 100vw, 1280px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 1280px; --smush-placeholder-aspect-ratio: 1280\/640;\" \/><\/a><\/p>\n<p><strong>Ingredients for the pasta (4 people)<\/strong><\/p>\n<ul>\n<li>4 whole eggs<\/li>\n<li>400 gr of durum wheat semolina flour<\/li>\n<li>salt<\/li>\n<\/ul>\n<p><strong>Ingredients for the sauce<\/strong><\/p>\n<ul>\n<li>extra virgin olive oil<\/li>\n<li>1 onion<\/li>\n<li>1 carrot<\/li>\n<li>1 celery<\/li>\n<li>300 gr of lamb meat<\/li>\n<li>300 grams of beef<\/li>\n<li>300 gr of pork ribs<\/li>\n<li>700 gr of peeled tomatoes<\/li>\n<li>White wine<\/li>\n<li>salt<\/li>\n<li>pepper<\/li>\n<\/ul>\n<p><strong>Ingredients for the balls<\/strong><\/p>\n<ul>\n<li>1 egg<\/li>\n<li>300 gr of mixed minced meat (beef, pork, lamb)<\/li>\n<li>1 tablespoon of grated Parmesan cheese<\/li>\n<li>nutmeg<\/li>\n<li>crumb soaked in milk<\/li>\n<li>chopped parsley<\/li>\n<li>salt<\/li>\n<li>pepper<\/li>\n<\/ul>\n<p><strong>Procedure for making spaghetti<\/strong><\/p>\n<ul>\n<li>Arrange the<strong> flour<\/strong> fountain on the work table.<\/li>\n<li>Break the<strong> egg<\/strong> , put them in the center and start beating them with a fork, incorporating them into the flour to create the dough.<\/li>\n<li>To work<strong> the dough<\/strong> long with your hands, so that in the end it is<strong> well smooth and homogeneous<\/strong> .<br \/>\nWrap it in cling film e<strong> let it rest<\/strong><strong> from half an hour to 1 hour<\/strong> .<\/li>\n<li>Cut a piece of dough and roll it out, using a<strong> rolling pin<\/strong> , so you get a<strong> browse<\/strong> who has one<strong> thickness of about 5mm<\/strong> .<\/li>\n<li>Arrange the dough on the<strong> guitar<\/strong> and, using the rolling pin to apply pressure, cut the dough and obtain the<strong> spaghetti<\/strong> . Proceed in the same way until the dough is finished.<\/li>\n<li>Arrange the spaghetti<strong> on a tray<\/strong> or on a plane e<strong> sprinkle a little<\/strong><strong> semolina<\/strong> .<\/li>\n<li><strong>Let them rest and dry<\/strong> before cooking them in boiling water taking care of<strong> drain them well al<\/strong> tooth. Switch to their dressing.<\/li>\n<\/ul>\n<p><strong>Procedure for the dressing<\/strong><\/p>\n<ul>\n<li>Distribute the minced meat, egg and other ingredients indicated to make the eggs in a bowl<strong> pellets<\/strong> .<\/li>\n<li>Mix, make the dough<strong> homogeneous<\/strong> , then create<strong> pellets<\/strong> about 1 centimeter in diameter.<\/li>\n<li>Arrange them on a tray,<strong> sprinkle them with flour<\/strong> and cover them with a transparent film.<\/li>\n<li>In a pot with<strong> extra virgin olive oil<\/strong> put the<strong> carrot<\/strong> , the<strong> onion<\/strong> , the<strong> celery<\/strong> after having chopped them and fry them, then add the<strong> meat<\/strong> .<\/li>\n<li>When the meat will be<strong> browned<\/strong> , pour about 50 ml of<strong> White wine<\/strong> , blend, add i<strong> tomatoes<\/strong> peeled, salt and pepper.<\/li>\n<li>Cook the<strong> rag\u00f9<\/strong> for a period of time that goes<strong> from 1 hour and a half to 3 hours<\/strong> , after which remove the pieces of meat from the sauce and cook the<strong> pellets<\/strong> browning them in a pan with a little<strong> extra virgin olive oil<\/strong> (alternatively, boil them in broth).<\/li>\n<li>Put the<strong> pellets<\/strong> cooked in the pot with the<strong> juice<\/strong> .<\/li>\n<li>Turn on the stove and let<strong> cook everything<\/strong> for about ten minutes.<\/li>\n<li>After cooking the<strong> spaghetti alla chitarra<\/strong> , season them with the<strong> juice<\/strong> and with the little balls and bring to the table.<\/li>\n<\/ul>\n<h2>The scrippelle &#8216;mbusse<\/h2>\n<p>The<strong> scrippelle &#8216;mbusse<\/strong> they are<strong> rolled scrippelle<\/strong> and serve with<strong> broth<\/strong> of hen. They were born in Teramo from an oversight of<strong> Enrico Castorani<\/strong> , assistant cook at the French officers&#8217; mess, who knocked some down<strong> Crepes<\/strong> in a pot which, in fact, contained del<strong> broth<\/strong> .<\/p>\n<p>They are a delicious dish suitable for<strong> autumn and winter table<\/strong> , perfect for the most important holidays,<strong> Christmas and Easter.<\/strong> Let&#8217;s see how they are prepared.<\/p>\n<p><a href=\"http:\/\/www.abruzzoinformation.com\/wp-content\/uploads\/2021\/07\/scrippelle-mbusse.jpg\" data-rel=\"lightbox-gallery-TjoeWJ99\" data-rl_title=\"Scrippelle &#8216;mbusse\" data-rl_caption=\"Scrippelle &#8216;mbusse\" title=\"Scrippelle &#8216;mbusse\"><img decoding=\"async\" class=\"aligncenter size-full wp-image-3558 lazyload\" data-src=\"http:\/\/www.abruzzoinformation.com\/wp-content\/uploads\/2021\/07\/scrippelle-mbusse.jpg\" alt=\"Scrippelle 'mbusse\" width=\"725\" height=\"545\" data-srcset=\"https:\/\/www.abruzzoinformation.com\/wp-content\/uploads\/2021\/07\/scrippelle-mbusse.jpg 725w, https:\/\/www.abruzzoinformation.com\/wp-content\/uploads\/2021\/07\/scrippelle-mbusse-300x226.jpg 300w, https:\/\/www.abruzzoinformation.com\/wp-content\/uploads\/2021\/07\/scrippelle-mbusse-640x480.jpg 640w\" data-sizes=\"(max-width: 725px) 100vw, 725px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 725px; --smush-placeholder-aspect-ratio: 725\/545;\" \/><\/a><\/p>\n<p><strong>Ingredients for the scrippelle for 4 people<\/strong><\/p>\n<ul>\n<li>6 eggs<\/li>\n<li>12 tablespoons of flour<\/li>\n<li>water<\/li>\n<li>salt<\/li>\n<li>grated pecorino<\/li>\n<\/ul>\n<p><strong>Ingredients for the broth<\/strong><\/p>\n<ul>\n<li>hen<\/li>\n<li>carrot<\/li>\n<li>onion<\/li>\n<li>celery<\/li>\n<li>1 cinnamon stick<\/li>\n<li>water<\/li>\n<li>salt<\/li>\n<\/ul>\n<p><strong>Method<\/strong><\/p>\n<ul>\n<li>In a<strong> large pot<\/strong> put the chicken, cinnamon stick, carrot, onion, celery cut into pieces.<\/li>\n<li>Add the water to taste and cook everything to prepare the<strong> broth<\/strong> which, once ready, must be well<strong> filtered<\/strong> and poured into another pot to be easily heated.<\/li>\n<li>Prepare the<strong> scrippelle<\/strong> putting the<strong> egg<\/strong> and the<strong> flour<\/strong> in a bowl.<\/li>\n<li>Mix with a whisk until you get a<strong> homogeneous compound<\/strong> , add the salt and, little by little, add the quantity of<strong> water<\/strong> necessary to make the mixture quite liquid. Let it rest.<\/li>\n<li>Pour a drizzle of<strong> oil<\/strong> in a non-stick pan (or a special pan for crepes) and when it is hot, pour a drizzle of<strong> composed<\/strong> , in order to obtain<strong> scrippelle<\/strong> that they are as much as possible<strong> thin<\/strong> .<\/li>\n<li>When the<strong> scrippelle<\/strong> they will all have been cooked and they will be<strong> cold<\/strong> , sprinkle inside them a little<strong> grated pecorino<\/strong><strong> And<\/strong><strong> roll them up tightly<\/strong> .<\/li>\n<li>Put them in soup plates,<strong> whole<\/strong><strong> or cut in two<\/strong> , pour over the<strong> broth<\/strong> boiling and a veil of<strong> pecorino cheese<\/strong> grated before serving them on the table.<\/li>\n<\/ul>\n<h2>Virt\u00f9<\/h2>\n<p>The<strong> Virt\u00f9<\/strong> are preparing on the occasion of the<strong> May 1st<\/strong> . They are a dish that celebrates spring: full of<strong> vegetables<\/strong> seasonal, but not only.<\/p>\n<p>In fact, many are also part of his recipe<strong> ingrediants<\/strong><strong> of the winter just ended<\/strong> and that&#8217;s it<strong> mix<\/strong> to offer that exceptionally greedy end result that makes the<strong> Virt\u00f9<\/strong> completely different from a simple minestrone.<\/p>\n<p>The procedure for cooking the<strong> Virt\u00f9<\/strong> it is very simple, but rather<strong> long<\/strong> , so it is recommended to start cooking them<strong> at least one day before<\/strong> . Let&#8217;s see how they are prepared.<\/p>\n<p><a href=\"http:\/\/www.abruzzoinformation.com\/wp-content\/uploads\/2021\/07\/virtu-teramane.jpg\" data-rel=\"lightbox-gallery-TjoeWJ99\" data-rl_title=\"Virt\u00f9 teramane\" data-rl_caption=\"Virt\u00f9 teramane\" title=\"Virt\u00f9 teramane\"><img decoding=\"async\" class=\"aligncenter size-full wp-image-3560 lazyload\" data-src=\"http:\/\/www.abruzzoinformation.com\/wp-content\/uploads\/2021\/07\/virtu-teramane.jpg\" alt=\"Virt\u00f9\" width=\"1280\" height=\"640\" data-srcset=\"https:\/\/www.abruzzoinformation.com\/wp-content\/uploads\/2021\/07\/virtu-teramane.jpg 1280w, https:\/\/www.abruzzoinformation.com\/wp-content\/uploads\/2021\/07\/virtu-teramane-300x150.jpg 300w, https:\/\/www.abruzzoinformation.com\/wp-content\/uploads\/2021\/07\/virtu-teramane-1024x512.jpg 1024w, https:\/\/www.abruzzoinformation.com\/wp-content\/uploads\/2021\/07\/virtu-teramane-768x384.jpg 768w\" data-sizes=\"(max-width: 1280px) 100vw, 1280px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 1280px; --smush-placeholder-aspect-ratio: 1280\/640;\" \/><\/a><\/p>\n<p><strong>Ingredients (10 people)<\/strong><\/p>\n<ul>\n<li>250 gr of borlotti beans<\/li>\n<li>100 gr of cannellini beans<\/li>\n<li>100 grams of chickpeas<\/li>\n<li>100 gr of lentils<\/li>\n<li>250 gr of spinach<\/li>\n<li>130 gr of agretti<\/li>\n<li>250 gr of chicory<\/li>\n<li>400 gr of fresh broad beans<\/li>\n<li>400 gr of peas<\/li>\n<li>500 grams of chard<\/li>\n<li>100 gr of green beans<\/li>\n<li>2 whole artichokes<\/li>\n<li>dandelion leaves<\/li>\n<li>borage leaves<\/li>\n<li>onion<\/li>\n<li>carrots<\/li>\n<li>celery<\/li>\n<li>150 gr of raw ham<\/li>\n<li>150 gr of bacon<\/li>\n<li>300 gr of tricolor egg pasta<\/li>\n<\/ul>\n<p><strong>Ingredients for the broth<\/strong><\/p>\n<ul>\n<li>onion<\/li>\n<li>celery<\/li>\n<li>carrot<\/li>\n<li>pork parts (bones, rinds, ears, etc.)<\/li>\n<li>ham with rind<\/li>\n<li>pig cheek<\/li>\n<\/ul>\n<p><strong>Ingredients for the meatballs<\/strong><\/p>\n<ul>\n<li>150 gr of minced beef<\/li>\n<li>1 egg<\/li>\n<li>grated pecorino<\/li>\n<li>nutmeg<\/li>\n<li>salt<\/li>\n<\/ul>\n<p><strong>Method<\/strong><\/p>\n<ul>\n<li>Prepare the<strong> pork broth<\/strong> placing carrot, chopped onion celery and the various pieces of pork inside a pot filled with water.<\/li>\n<li>Boil everything for approx<strong> 3 hours<\/strong> , then filter the<strong> broth<\/strong> and mince the<strong> meat<\/strong> and the piece of<strong> Ham<\/strong> .<\/li>\n<li>Cook i<strong> legumes<\/strong> , after having previously left them to soak overnight, using a different pot for each one.<\/li>\n<li>Prepare the<strong> pellets<\/strong> mixing the minced meat, egg, pecorino cheese, nutmeg in a bowl and creating meatballs of about<strong> 1 centimeter in diameter<\/strong> . Cook them in a saucepan with<strong> oil<\/strong> and little<strong> water<\/strong> to bring to a boil.<\/li>\n<li>Clean all<strong> vegetables<\/strong> , cut them,<strong> boil them<\/strong> in water, drain and<strong> review them<\/strong> in a pan with extra virgin olive oil and garlic.<\/li>\n<li>Clean and cook all the others<strong> ingrediants<\/strong> .<\/li>\n<li>Cut the<strong> raw ham<\/strong> and the<strong> bacon<\/strong><\/li>\n<li>Cut the<strong> artichokes<\/strong> into small pieces and make them<strong> to fry<\/strong> in a pan with garlic and oil.<\/li>\n<li>In a<strong> pot<\/strong> , very tall and very large, add extra virgin olive oil and celery, carrot, onion, after having chopped them, to make them<strong> fry<\/strong> .<\/li>\n<li>Add the pieces of ham and bacon cut into pieces, the meat and the ham from the broth previously cut, about 1 and a half liters of water and<strong> boil everything<\/strong> at least twenty minutes.<\/li>\n<li>After this period of time, add the ingredients to the pot starting with<strong> legumes<\/strong> , one by one, adding a few ladles of<strong> broth<\/strong> and mix.<\/li>\n<li>Always add<strong> stirring<\/strong> and always adding a few ladles of<strong> broth<\/strong> , the other ingredients: vegetables, fried artichokes, balls, aromatic herbs.<\/li>\n<li>Bring a pot of salted water to a boil to cook the<strong> Three-colored pasta<\/strong> .<\/li>\n<li>Drain the pasta as soon as<strong> rises to the surface<\/strong> and add it to the pot<strong> mixing it<\/strong> with all the other ingredients.<\/li>\n<li>Let them rest<strong> Virt\u00f9<\/strong> for about 1 hour before serving.<\/li>\n<\/ul>\n<h2>Pecora alla callara<\/h2>\n<p>The recipe for this delicious specialty is typical of<strong> Teramo<\/strong> and takes its name from the large copper vessel, the<strong> callara<\/strong> , which in the past was used to cook sheep meat directly on the fire. It is a dish that needs<strong> very long cooking times<\/strong> , necessary to make<strong> tender<\/strong> sheep meat.<\/p>\n<p>Its origins date back to the period of<strong> transhumance<\/strong> , it was, in fact, prepared by the shepherds to use the<strong> sheep meat<\/strong> death on the way, because they are elderly or injured. It is the protagonist of some<strong> festivals<\/strong> famous, including that of<strong> Gran Sasso Island<\/strong> . Let&#8217;s see how it is prepared.<\/p>\n<p><a href=\"http:\/\/www.abruzzoinformation.com\/wp-content\/uploads\/2021\/07\/pecora-alla-callara.jpg\" data-rel=\"lightbox-gallery-TjoeWJ99\" data-rl_title=\"Pecora alla callara\" data-rl_caption=\"Pecora alla callara\" title=\"Pecora alla callara\"><img decoding=\"async\" class=\"aligncenter size-full wp-image-3562 lazyload\" data-src=\"http:\/\/www.abruzzoinformation.com\/wp-content\/uploads\/2021\/07\/pecora-alla-callara.jpg\" alt=\"Pecora alla callara\" width=\"1280\" height=\"640\" data-srcset=\"https:\/\/www.abruzzoinformation.com\/wp-content\/uploads\/2021\/07\/pecora-alla-callara.jpg 1280w, https:\/\/www.abruzzoinformation.com\/wp-content\/uploads\/2021\/07\/pecora-alla-callara-300x150.jpg 300w, https:\/\/www.abruzzoinformation.com\/wp-content\/uploads\/2021\/07\/pecora-alla-callara-1024x512.jpg 1024w, https:\/\/www.abruzzoinformation.com\/wp-content\/uploads\/2021\/07\/pecora-alla-callara-768x384.jpg 768w\" data-sizes=\"(max-width: 1280px) 100vw, 1280px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 1280px; --smush-placeholder-aspect-ratio: 1280\/640;\" \/><\/a><\/p>\n<p><strong>Ingredients for 4 people<\/strong><\/p>\n<ul>\n<li>2 kg of sheep meat<\/li>\n<li>Sage leaves<\/li>\n<li>Bay leaves<\/li>\n<li>Rosemary<\/li>\n<li>chopped parsley<\/li>\n<li>6 cloves of garlic<\/li>\n<li>3 onions<\/li>\n<li>3 carrots<\/li>\n<li>2 sticks of celery<\/li>\n<li>2 potatoes<\/li>\n<li>2 peeled tomatoes<\/li>\n<li>2 potatoes<\/li>\n<li>pureed tomato sauce<\/li>\n<li>2 liters of white wine<\/li>\n<li>extra virgin olive oil<\/li>\n<li>chili pepper<\/li>\n<li>black peppercorns<\/li>\n<li>salt<\/li>\n<\/ul>\n<p><strong>Method<\/strong><\/p>\n<ul>\n<li>The night before cut the<strong> meat<\/strong><strong> of sheep<\/strong> cut into pieces, put it in a bowl with<strong> cold water<\/strong> overnight and drain the next day.<\/li>\n<li><strong>Cut into pieces<\/strong> onions, carrots and celery. For a<strong> a half<\/strong> put them in a pot with extra virgin olive oil to make them<strong> fry<\/strong> .<\/li>\n<li>Put the<strong> meat<\/strong> in the pot, over high heat, just long enough to make it<strong> brown<\/strong> and add the black peppercorns, a few bay leaves and sage, sprigs of rosemary, 3 cloves of garlic.<\/li>\n<li>Pour 1 liter of<strong> White wine<\/strong> , let it evaporate, then add 1 liter of<strong> water<\/strong> and start cooking. There<strong> meat<\/strong> , with the stove on a low flame, it must be done<strong> to boil<\/strong> for 1 hour and a half and then it should be drained. During this period, care must be taken to eliminate the<strong> fat<\/strong> that is forming.<\/li>\n<li>In another pot, distribute<strong> the other half<\/strong> of the chopped herbs and saut\u00e9 them with extra virgin olive oil. Add the<strong> meat<\/strong> previously drained and do it again<strong> brown<\/strong> .<\/li>\n<li>Pour in again 1 liter of<strong> wine<\/strong> , let it evaporate and, again, add the black peppercorns, bay leaves and sage, sprigs of rosemary, 3 cloves of garlic, chilli and chopped parsley.<\/li>\n<li>After a few minutes of<strong> cooking<\/strong> , pour 1 liter of<strong> water<\/strong> . Bring to a boil and continue cooking the meat for at least<strong> 2 hours<\/strong> .<\/li>\n<li>After this time, add the peeled tomatoes, the tomato puree, salt to taste and continue on<strong> cook for another 3 hours<\/strong> .<\/li>\n<li>When there is about half an hour until the end of cooking, add the<strong> potatoes<\/strong> cut into pieces and continue cooking for more<strong> 30 minutes<\/strong> . Serve the<strong> pecora alla callara<\/strong> very hot.<\/li>\n<\/ul>\n<h2>Timballo<\/h2>\n<p>The <strong> timballo<\/strong> it is different from any other regional timbale: it is prepared, in fact, with layers of<strong> scrippelle<\/strong> that, thanks to them<strong> subtle delicacy<\/strong> , they welcome the very seasoning perfectly<strong> rich<\/strong> and everything to taste of this<strong> delicious delicacy<\/strong> dedicated, in particular, to the Christmas and Sunday menus. Let&#8217;s see how it is prepared.<\/p>\n<p><a href=\"http:\/\/www.abruzzoinformation.com\/wp-content\/uploads\/2021\/07\/timballo-abruzzese.jpg\" data-rel=\"lightbox-gallery-TjoeWJ99\" data-rl_title=\"Timballo abruzzese\" data-rl_caption=\"Timballo abruzzese\" title=\"Timballo abruzzese\"><img decoding=\"async\" class=\"aligncenter size-full wp-image-3487 lazyload\" data-src=\"http:\/\/www.abruzzoinformation.com\/wp-content\/uploads\/2021\/07\/timballo-abruzzese.jpg\" alt=\"Timballo\" width=\"1024\" height=\"640\" data-srcset=\"https:\/\/www.abruzzoinformation.com\/wp-content\/uploads\/2021\/07\/timballo-abruzzese.jpg 1024w, https:\/\/www.abruzzoinformation.com\/wp-content\/uploads\/2021\/07\/timballo-abruzzese-300x188.jpg 300w, https:\/\/www.abruzzoinformation.com\/wp-content\/uploads\/2021\/07\/timballo-abruzzese-768x480.jpg 768w\" data-sizes=\"(max-width: 1024px) 100vw, 1024px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/640;\" \/><\/a><\/p>\n<p><strong>Ingredients for the scrippelle (4 people)<\/strong><\/p>\n<ul>\n<li>3 eggs<\/li>\n<li>12 tablespoons of flour<\/li>\n<li>water<\/li>\n<\/ul>\n<p><strong>Ingredients for the filling<\/strong><\/p>\n<ul>\n<li>pellets<\/li>\n<li>peeled tomatoes<\/li>\n<li>celery<\/li>\n<li>carrot<\/li>\n<li>onion<\/li>\n<li>artichokes<\/li>\n<li>zucchini<\/li>\n<li>3 hard-boiled eggs<\/li>\n<li>4 eggs<\/li>\n<li>300 gr of mozzarella<\/li>\n<li>milk<\/li>\n<li>extra virgin olive oil<\/li>\n<li>butter<\/li>\n<li>grated Parmesan cheese<\/li>\n<li>salt<\/li>\n<\/ul>\n<p><strong>Method<\/strong><\/p>\n<ul>\n<li>Prepare the<strong> scrippelle<\/strong> distributing the flour and eggs in a bowl.<\/li>\n<li>Add about 3 glasses of water and mix until you get a<strong> composed<\/strong> which should turn out rather<strong> liquid<\/strong> .<\/li>\n<li>Grease a non-stick pan and when it is hot, distribute a little dough at a time in order to obtain<strong> very thin scrippelle<\/strong> .<\/li>\n<li>Once ready, put them on a plate and make them<strong> dry<\/strong> .<\/li>\n<li>Prepare the<strong> juice<\/strong> doing a<strong> saut\u00e9ed<\/strong> of onion, carrot, celery to which to add about 700 gr of peeled tomatoes.<\/li>\n<li>Prepare the<strong> pellets<\/strong> with about 300 gr of minced meat, 1 egg, grated parmesan, nutmeg, salt and<strong> cook them in a pan<\/strong> with a drizzle of oil.<\/li>\n<li>Prepare the<strong> egg<\/strong> hard-boiled.<\/li>\n<li>To cut<strong> artichokes<\/strong> And<strong> zucchini<\/strong> into strips and make<strong> fry<\/strong> in a pan with oil and garlic.<\/li>\n<li>Cut the<strong> mozzarella cheese<\/strong> into cubes.<\/li>\n<li>In a dish, beat 4<strong> egg<\/strong> together with a little milk to prepare the<strong> seasoning mixture<\/strong> .<\/li>\n<li>Butter one<strong> baking tray<\/strong> capacious and distribute a first course inside<strong> layer of scrippelle<\/strong> taking care to get them out of the edges.<\/li>\n<li><strong>Season the scrippelle base<\/strong> with the sauce, the little balls, the mozzarella, the artichokes, the courgettes. Sprinkle with grated Parmesan cheese and distribute the mixture of eggs and milk on the dressing.<\/li>\n<li>Continue, repeating the same procedure, to form<strong> the other layers<\/strong> using all<strong> scrippelle<\/strong> and all the<strong> seasoning<\/strong> .<\/li>\n<li>Close the last layer of<strong> scrippelle<\/strong> and spread a few flakes of butter on top.<\/li>\n<li>Put to<strong> cook<\/strong> the timbale in the oven, a<strong> 180 degrees<\/strong> , for about 1 hour and proceeding to the toothpick test to check when it will be ready.<\/li>\n<li>Once cooked, remove it from the oven and<strong> let it rest for about 20 minutes<\/strong> before serving it on the table.<\/li>\n<\/ul>\n<h2>Capra alla neretese<\/h2>\n<p>As the name suggests, its recipe originates from<strong> Nereto<\/strong> and is a specialty recognized as<strong> Traditional Agri-food Product<\/strong> .<\/p>\n<p>The <strong>capra alla neretese<\/strong> is a tasty, aromatic and colorful dish based on<strong> goat meat<\/strong> and with<strong> Red peppers<\/strong> . It is dedicated to the menu of<strong> Easter<\/strong> . Let&#8217;s see how it is prepared.<\/p>\n<p><a href=\"http:\/\/www.abruzzoinformation.com\/wp-content\/uploads\/2021\/07\/capra-alla-neretese.jpg\" data-rel=\"lightbox-gallery-TjoeWJ99\" data-rl_title=\"Capra alla neretese\" data-rl_caption=\"Capra alla neretese\" title=\"Capra alla neretese\"><img decoding=\"async\" class=\"aligncenter size-full wp-image-3564 lazyload\" data-src=\"http:\/\/www.abruzzoinformation.com\/wp-content\/uploads\/2021\/07\/capra-alla-neretese.jpg\" alt=\"Capra alla neretese\" width=\"1280\" height=\"640\" data-srcset=\"https:\/\/www.abruzzoinformation.com\/wp-content\/uploads\/2021\/07\/capra-alla-neretese.jpg 1280w, https:\/\/www.abruzzoinformation.com\/wp-content\/uploads\/2021\/07\/capra-alla-neretese-300x150.jpg 300w, https:\/\/www.abruzzoinformation.com\/wp-content\/uploads\/2021\/07\/capra-alla-neretese-1024x512.jpg 1024w, https:\/\/www.abruzzoinformation.com\/wp-content\/uploads\/2021\/07\/capra-alla-neretese-768x384.jpg 768w\" data-sizes=\"(max-width: 1280px) 100vw, 1280px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 1280px; --smush-placeholder-aspect-ratio: 1280\/640;\" \/><\/a><\/p>\n<p><strong>Ingredients for 4 people<\/strong><\/p>\n<ul>\n<li>1 and a half kg of goat meat from the leg<\/li>\n<li>1 kg of red peppers<\/li>\n<li>1 kg of ripe tomatoes<\/li>\n<li>2 onions<\/li>\n<li>White wine<\/li>\n<li>Red wine<\/li>\n<li>cloves<\/li>\n<li>chili pepper<\/li>\n<li>extra virgin olive oil<\/li>\n<li>water<\/li>\n<li>salt<\/li>\n<\/ul>\n<p><strong>Method<\/strong><\/p>\n<ul>\n<li>Cut the<strong> meat<\/strong> goat into pieces and wash them first with<strong> water<\/strong> and then with the<strong> Red wine<\/strong> .<\/li>\n<li>Cut the<strong> peppers<\/strong> and suffer from it<strong> a part<\/strong> inside a pot with extra virgin olive oil.<\/li>\n<li>Cut one onion, leave the other whole and insert some<strong> cloves<\/strong> .<\/li>\n<li>In a large pot pour plenty of it<strong> extra virgin olive oil<\/strong> , add the whole onion, chopped onion, raw red peppers. Far<strong> fry<\/strong> everything.<\/li>\n<li>Add the<strong> meat<\/strong> and brown it, pour some<strong> White wine<\/strong> , make it blend and add<strong> water<\/strong> qb continuing to cook it, over medium \/ low heat, for the time of<strong> 1 hour and a half<\/strong> .<\/li>\n<li>Add i<strong> tomatoes<\/strong> cut into pieces, the<strong> chili pepper<\/strong> and continue cooking, adding more water, again for<strong> 1 hour and a half<\/strong> .<\/li>\n<li>The<strong> 3 hours total<\/strong> cooking, when the<strong> juice<\/strong> it will be well thickened, add i<strong> peppers<\/strong> previously fried.<\/li>\n<li>Stir, continue to cook for about<strong> 5 minutes<\/strong> to mix well i<strong> flavors<\/strong> and serve on the table.<\/li>\n<\/ul>\n<h2>Mazzarelle<\/h2>\n<p>The<strong> mazzarelle<\/strong> are a dish dedicated to the Easter table and pay homage to<strong> offal<\/strong> which in this recipe comes<strong> expertly cooked<\/strong> , as was done in the poor kitchens of the past.<\/p>\n<p>At the time, in fact, the peasant women did not have the<strong> Lamb meat<\/strong> for Easter, but only hers<strong> less noble parts<\/strong> , which, however, they knew<strong> reinterpret<\/strong> with wise passion giving rise to a<strong> special dish<\/strong> like this, which is still enjoyed today. Let&#8217;s see how it is prepared.<\/p>\n<p><a href=\"http:\/\/www.abruzzoinformation.com\/wp-content\/uploads\/2021\/07\/mazzarelle-teramane.jpg\" data-rel=\"lightbox-gallery-TjoeWJ99\" data-rl_title=\"Mazzarelle teramane\" data-rl_caption=\"Mazzarelle teramane\" title=\"Mazzarelle teramane\"><img decoding=\"async\" class=\"aligncenter size-full wp-image-3566 lazyload\" data-src=\"http:\/\/www.abruzzoinformation.com\/wp-content\/uploads\/2021\/07\/mazzarelle-teramane.jpg\" alt=\"Mazzarelle\" width=\"1024\" height=\"640\" data-srcset=\"https:\/\/www.abruzzoinformation.com\/wp-content\/uploads\/2021\/07\/mazzarelle-teramane.jpg 1024w, https:\/\/www.abruzzoinformation.com\/wp-content\/uploads\/2021\/07\/mazzarelle-teramane-300x188.jpg 300w, https:\/\/www.abruzzoinformation.com\/wp-content\/uploads\/2021\/07\/mazzarelle-teramane-768x480.jpg 768w\" data-sizes=\"(max-width: 1024px) 100vw, 1024px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/640;\" \/><\/a><\/p>\n<p><strong>Ingredients for 6 people<\/strong><\/p>\n<ul>\n<li>1 lamb offal (heart, liver, lung, guts)<\/li>\n<li>endive leaves (or lettuce)<\/li>\n<li>onion<\/li>\n<li>parsley<\/li>\n<li>marjoram<\/li>\n<li>garlic<\/li>\n<li>White wine<\/li>\n<li>vinegar<\/li>\n<li>extra virgin olive oil<\/li>\n<li>salt<\/li>\n<li>pepper<\/li>\n<\/ul>\n<p><strong>Method<\/strong><\/p>\n<ul>\n<li>Open the<strong> guts<\/strong> and wash them carefully underneath<strong> the water<\/strong> . Put them in a bowl with water, vinegar, salt and proceed to rub and rinse them repeatedly, until they become<strong> white<\/strong> .<\/li>\n<li>Cut the<strong> offal<\/strong> into small strips, wash it thoroughly, drain it and put it in a bowl<\/li>\n<li>Chop the parsley, marjoram, a few cloves of garlic, the onion, add them to the bowl with the<strong> offal<\/strong> cut, salt, pepper and<strong> mix<\/strong> everything to flavor.<\/li>\n<li>Put the bowl in the fridge for approx<strong> 2 hours<\/strong> .<\/li>\n<li>After carefully washing the<strong> endive leaves<\/strong> , let them dry proceed with the preparation of the<strong> mazzarelle<\/strong> .<\/li>\n<li>Within each<strong> leaf<\/strong> arrange the filling of<strong> offal<\/strong> seasoned, then close them carefully using the<strong> guts<\/strong> like string and forming a sort of bundle.<\/li>\n<li>Fill a large saucepan with<strong> water<\/strong> and when it comes to a boil, dip the<strong> mazzarelle<\/strong> leaving them to cook for about<strong> 15 minutes<\/strong> . Drain and let them cool.<\/li>\n<li>Take a pan, pour in extra virgin olive oil, add garlic, onion, marjoram, parsley and arrange the<strong> mazzarelle<\/strong> to do them<strong> brown<\/strong> taking care to keep the flame low.<\/li>\n<li>When the<strong> mazzarelle<\/strong> begin at<strong> fry<\/strong> , pour a little white wine and water,<strong> repeating this step<\/strong> several times and continue to cook for about<strong> 3 hours<\/strong> .<\/li>\n<li>If you want to prepare them for the<strong> juice<\/strong> , just add the<strong> tomato puree<\/strong> and cook everything until you get a very narrow sauce. Serve on the table.<\/li>\n<\/ul>\n<h2>Brodetto alla vastese<\/h2>\n<p>It is said that the<strong> brodetto alla vastese<\/strong> was created by a fisherman&#8217;s wife, who, for<strong> to vary<\/strong> the usual dish based on<strong> fish<\/strong> , one day he decided to add gods<strong> tomatoes<\/strong> ,<strong> garlic and parsley<\/strong> .<\/p>\n<p><strong>Lu vrudatte<\/strong> , which must be cooked in its terracotta pan, said<strong> tijelle<\/strong> , is prepared using<strong> fish of different varieties<\/strong> , is made very tasty by the<strong> hot pepper<\/strong> and, according to its original recipe, the pulpies<strong> half-time tomatoes from Vasto<\/strong> are those considered most suitable. Let&#8217;s see how it is prepared.<\/p>\n<p><a href=\"http:\/\/www.abruzzoinformation.com\/wp-content\/uploads\/2021\/07\/brodetto-alla-vastese.jpg\" data-rel=\"lightbox-gallery-TjoeWJ99\" data-rl_title=\"Brodetto alla vastese\" data-rl_caption=\"Brodetto alla vastese\" title=\"Brodetto alla vastese\"><img decoding=\"async\" class=\"aligncenter size-full wp-image-3568 lazyload\" data-src=\"http:\/\/www.abruzzoinformation.com\/wp-content\/uploads\/2021\/07\/brodetto-alla-vastese.jpg\" alt=\"Brodetto alla vastese\" width=\"1280\" height=\"640\" data-srcset=\"https:\/\/www.abruzzoinformation.com\/wp-content\/uploads\/2021\/07\/brodetto-alla-vastese.jpg 1280w, https:\/\/www.abruzzoinformation.com\/wp-content\/uploads\/2021\/07\/brodetto-alla-vastese-300x150.jpg 300w, https:\/\/www.abruzzoinformation.com\/wp-content\/uploads\/2021\/07\/brodetto-alla-vastese-1024x512.jpg 1024w, https:\/\/www.abruzzoinformation.com\/wp-content\/uploads\/2021\/07\/brodetto-alla-vastese-768x384.jpg 768w\" data-sizes=\"(max-width: 1280px) 100vw, 1280px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 1280px; --smush-placeholder-aspect-ratio: 1280\/640;\" \/><\/a><\/p>\n<p><strong>Ingredients (4 people)<\/strong><\/p>\n<ul>\n<li>700 gr of fish (mullet, sole, cod, squid, gurnard, cuttlefish, etc.)<\/li>\n<li>300 gr of clams, mussels, corn on the cob<\/li>\n<li>250 gr of peeled tomatoes<\/li>\n<li>chili pepper<\/li>\n<li>sweet red pepper<\/li>\n<li>extra virgin olive oil<\/li>\n<li>garlic<\/li>\n<li>basil<\/li>\n<li>parsley<\/li>\n<li>salt<\/li>\n<\/ul>\n<p><strong>Method<\/strong><\/p>\n<ul>\n<li>Wash and clean everything<strong> fish<\/strong> .<\/li>\n<li>Cut the<strong> sweet pepper<\/strong> in strips and i<strong> tomatoes<\/strong> in pieces.<\/li>\n<li>In the classic<strong> terracotta pan<\/strong> pour in water and oil, add the garlic after cutting it finely, the red pepper cut into strips, the parsley and salt.<\/li>\n<li>Place the pan on a stove<strong> on medium flame<\/strong> .<\/li>\n<li>When the<strong> boil<\/strong> , start distributing the<strong> fish<\/strong> , without overlapping it, starting with crustaceans and the varieties that need one<strong> longer cooking<\/strong> , up to cod and sole and, lastly, clams.<\/li>\n<li>Far<strong> cook everything<\/strong> , strictly with the lid on, for approx<strong> 20 minutes<\/strong> taking care of<strong> not<\/strong><strong> mix<\/strong> never the content: the fish can only be slightly moved<strong> rotating<\/strong> gently the<strong> pan<\/strong> and holding it by the handles.<\/li>\n<li>At the end of cooking add the<strong> chili pepper<\/strong> .<\/li>\n<li>The<strong> soup<\/strong> it should be served hot on the table and, if you prefer, it can be accompanied by<strong> toasted bread.<\/strong><\/li>\n<\/ul>\n<h2>The caggionetti<\/h2>\n<p>Typical sweets inevitable on the<strong> Christmas table<\/strong> a, after the first bite i<strong> caggionetti<\/strong> offer the palate an exquisite<strong> stuffed<\/strong> which varies according to the areas in which they are cooked. It can be, for example, a filling based on<strong> chickpeas<\/strong> you hate<strong> Montepulciano grape jam<\/strong> , the famous and very good<strong> scrucchiata<\/strong> . Let&#8217;s see how the stuffed ones are prepared<strong> chestnuts, almonds, honey and chocolate<\/strong> .<\/p>\n<p><a href=\"http:\/\/www.abruzzoinformation.com\/wp-content\/uploads\/2021\/07\/caggionetti.jpg\" data-rel=\"lightbox-gallery-TjoeWJ99\" data-rl_title=\"Caggionetti\" data-rl_caption=\"Caggionetti\" title=\"Caggionetti\"><img decoding=\"async\" class=\"aligncenter size-full wp-image-3483 lazyload\" data-src=\"http:\/\/www.abruzzoinformation.com\/wp-content\/uploads\/2021\/07\/caggionetti.jpg\" alt=\"Caggionetti\" width=\"1280\" height=\"640\" data-srcset=\"https:\/\/www.abruzzoinformation.com\/wp-content\/uploads\/2021\/07\/caggionetti.jpg 1280w, https:\/\/www.abruzzoinformation.com\/wp-content\/uploads\/2021\/07\/caggionetti-300x150.jpg 300w, https:\/\/www.abruzzoinformation.com\/wp-content\/uploads\/2021\/07\/caggionetti-1024x512.jpg 1024w, https:\/\/www.abruzzoinformation.com\/wp-content\/uploads\/2021\/07\/caggionetti-768x384.jpg 768w\" data-sizes=\"(max-width: 1280px) 100vw, 1280px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 1280px; --smush-placeholder-aspect-ratio: 1280\/640;\" \/><\/a><\/p>\n<p><strong>Ingredients for the dough<\/strong><\/p>\n<ul>\n<li>flour<\/li>\n<li>extra virgin olive oil<\/li>\n<li>fry oil<\/li>\n<li>White wine<\/li>\n<li>powdered sugar<\/li>\n<\/ul>\n<p><strong>Ingredients for the filling<\/strong><\/p>\n<ul>\n<li>1 kg of chestnuts<\/li>\n<li>250 gr of honey<\/li>\n<li>200 gr of dark chocolate<\/li>\n<li>100 gr of candied citron<\/li>\n<li>200 gr of toasted almonds<\/li>\n<li>250 grams of sugar<\/li>\n<li>rum<\/li>\n<li>lemon<\/li>\n<li>cinnamon powder<\/li>\n<\/ul>\n<p><strong>Method<\/strong><\/p>\n<ul>\n<li>After boiling the<strong> chestnuts<\/strong> , make them one<strong> puree<\/strong> using a vegetable mill to chop them.<\/li>\n<li>Grate the<strong> chocolate<\/strong> dark and mince the<strong> almonds<\/strong> .<\/li>\n<li>Arrange all the<strong> ingredients for the<\/strong><strong> stuffed<\/strong> : chestnut puree, honey, chocolate, almonds, candied citron, sugar, grated lemon peel, cinnamon powder.<\/li>\n<li><strong>Mix<\/strong> everything and when the filling is ready, leave it<strong> rest<\/strong> for a whole day.<\/li>\n<li>The next day move on to prepare the dough to make the<strong> caggionetti<\/strong> : in a bowl pour 2 glasses of white wine and 1 glass of extra virgin olive oil, add a little sugar and a little salt.<\/li>\n<li>Start merging the<strong> flour<\/strong> adjusting for the quantity as you proceed in processing, until you get a final dough that must be<strong> homogeneous, smooth<\/strong> it&#8217;s enough<strong> soft<\/strong> to be easily workable.<\/li>\n<li>Spread the<strong> browse<\/strong> so that it can turn out as much as possible<strong> subtle<\/strong> .<\/li>\n<li>Inside the dough, arrange, well spaced,<strong> spoonfuls<\/strong> of filling of any quantity.<\/li>\n<li><strong>Fold the dough<\/strong> on itself and, using a<strong> washer<\/strong> , cut the dough creating shapes of<strong> Crescent moon<\/strong> around the filling.<\/li>\n<li>Fry the <strong> caggionetti<\/strong> in a pot with plenty of boiling oil.<\/li>\n<li>Arrange them on a plate with<strong> blotting paper<\/strong> to remove excess oil.<\/li>\n<li>After making them cool, dust them, as desired, with the<strong> sugar<\/strong><strong> granulated<\/strong> , lo<strong> powdered sugar<\/strong> or with the<strong> cinnamon powder.<\/strong><\/li>\n<\/ul>\n<h2>Pizza dolce abruzzese<\/h2>\n<p>It is rich in layers of<strong> Sponge cake<\/strong> bathed in liqueur, it is full of a sweet tooth<strong> stuffed<\/strong> , is rich in colors and is, above all,<strong> full of goodness<\/strong> : it is no coincidence that she is considered the queen of cakes.<\/p>\n<p>The <strong> pizza dolce abruzzese<\/strong> never misses on the Abruzzo table of every occasion of celebration, but in the past it was there<strong> wedding cake par excellence<\/strong> and could get to have<strong> up to 50 centimeters<\/strong> in diameter. Let&#8217;s see how it is prepared.<\/p>\n<p><a href=\"http:\/\/www.abruzzoinformation.com\/wp-content\/uploads\/2021\/07\/pizza-dolce-abruzzese.jpg\" data-rel=\"lightbox-gallery-TjoeWJ99\" data-rl_title=\"Pizza dolce abruzzese\" data-rl_caption=\"Pizza dolce abruzzese\" title=\"Pizza dolce abruzzese\"><img decoding=\"async\" class=\"aligncenter size-full wp-image-3493 lazyload\" data-src=\"http:\/\/www.abruzzoinformation.com\/wp-content\/uploads\/2021\/07\/pizza-dolce-abruzzese.jpg\" alt=\"Pizza dolce abruzzese\" width=\"1032\" height=\"516\" data-srcset=\"https:\/\/www.abruzzoinformation.com\/wp-content\/uploads\/2021\/07\/pizza-dolce-abruzzese.jpg 1032w, https:\/\/www.abruzzoinformation.com\/wp-content\/uploads\/2021\/07\/pizza-dolce-abruzzese-300x150.jpg 300w, https:\/\/www.abruzzoinformation.com\/wp-content\/uploads\/2021\/07\/pizza-dolce-abruzzese-1024x512.jpg 1024w, https:\/\/www.abruzzoinformation.com\/wp-content\/uploads\/2021\/07\/pizza-dolce-abruzzese-768x384.jpg 768w\" data-sizes=\"(max-width: 1032px) 100vw, 1032px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 1032px; --smush-placeholder-aspect-ratio: 1032\/516;\" \/><\/a><\/p>\n<p><strong>Ingredients for the sponge cake<\/strong><\/p>\n<ul>\n<li>6 eggs<\/li>\n<li>150 grams of flour<\/li>\n<li>150 grams of sugar<\/li>\n<li>1 lemon<\/li>\n<li>butter<\/li>\n<li>salt<\/li>\n<\/ul>\n<p><strong>Ingredients for creams<\/strong><\/p>\n<ul>\n<li>8 yolks<\/li>\n<li>1 liter of milk<\/li>\n<li>300 grams of sugar<\/li>\n<li>100 gr of flour<\/li>\n<li>50 gr of dark chocolate<\/li>\n<li>1 lemon<\/li>\n<li>salt<\/li>\n<\/ul>\n<p><strong>Ingredients for the syrup<\/strong><\/p>\n<ul>\n<li>Alchermes<\/li>\n<li>Witch<\/li>\n<li>2 cups of coffee<\/li>\n<li>sugar<\/li>\n<\/ul>\n<p><strong>Ingredients for the decorated icing<\/strong><\/p>\n<ul>\n<li>2 egg whites<\/li>\n<li>200 grams of sugar<\/li>\n<li>lemon juice<\/li>\n<li>colored sprinkles or flaked almonds<\/li>\n<\/ul>\n<p><strong>Method<\/strong><\/p>\n<ul>\n<li>Start by preparing the<strong> Sponge cake<\/strong> : break the eggs, put them in a bowl, add the sugar, the grated lemon zest and<strong> set up<\/strong> until a mixture is obtained which must result<strong> frothy and light in color<\/strong> .<\/li>\n<li>To the mixture obtained add the<strong> flour<\/strong> and take care to mix it by making a movement from top to bottom.<\/li>\n<li>Grease and flour one<strong> die<\/strong> , pour the final mixture and cook in a convection oven at a temperature of<strong> 180 degrees<\/strong> , for about<strong> 25 minutes<\/strong> or a little more, checking the cooking with a toothpick. When the<strong> Sponge cake<\/strong> will be ready, remove it from the oven and let it cool.<\/li>\n<li>For the preparation of<strong> creams<\/strong> proceed as follows: pour the<strong> milk<\/strong> , add the peel of the<strong> lemon<\/strong> and turn on the stove on a very low flame to heat it up, taking care not to let it boil.<\/li>\n<li>In a bowl put the<strong> egg yolks<\/strong> and it<strong> sugar<\/strong> to mount them, then join the<strong> flour<\/strong> and mix.<\/li>\n<li>When the milk is hot, remove the lemon peel, take a little milk and pour it over the whipped eggs.<strong> Mix<\/strong> to mix.<\/li>\n<li>Pour the<strong> egg<\/strong> mounted in the pot with the<strong> milk<\/strong> hot on the stove, keep cooking everything,<strong> stirring<\/strong> , for about ten minutes, until the mixture thickens and forms the<strong> cream<\/strong> .<\/li>\n<li>Remove the cream from the pan and pour it into<strong> two bowls<\/strong> .<\/li>\n<li>In a bowl add the<strong> chocolate<\/strong><strong> dark<\/strong> after having finely chopped, mix and create the<strong> chocolate cream<\/strong> .<\/li>\n<li>Leave the other amount of<strong> cream<\/strong> as is, cover the two bowls with one<strong> transparent film<\/strong> and let the two creams cool.<\/li>\n<li>To do the<strong> first wet<\/strong> pour into a bowl<strong> 2 cups of coffee<\/strong> , add a little rum, a little water and sugar and mix.<\/li>\n<li>To make the second dip, pour 1 small glass of<strong> Alchermes<\/strong> , a little bit of<strong> Witch<\/strong> , a little water and mix.<\/li>\n<li>Cut the<strong> Sponge cake<\/strong> and get it out of it<strong> 3 layers<\/strong> .<\/li>\n<li>On<strong> first layer<\/strong> distribute the first<strong> soak in the coffee<\/strong> and then the<strong> chocolate cream<\/strong> making sure that it has a thickness of 1 centimeter.<\/li>\n<li>Cover with the<strong> second layer<\/strong> , distribute on the latter the<strong> bathes of Alchermes<\/strong> and a layer of<strong> cream<\/strong> 1 cm tall.<\/li>\n<li>Finally, cover with<strong> the last layer of sponge cake<\/strong> and distribute over the<strong> wet with coffee<\/strong> .<\/li>\n<li>Put the pizza dolce abruzzese in the refrigerator<strong> for a whole night<\/strong> .<\/li>\n<li>The next day, prepare the<strong> icing<\/strong> and proceed as follows: in a bowl put the egg whites, at room temperature, start beating them using a fork, then add 1 teaspoon of lemon juice<strong> continuing to work them<\/strong> until they form a kind of<strong> foam<\/strong> .<\/li>\n<li>Now add it<strong> sugar<\/strong> , little by little, continuing to work to beat the egg whites until you get one<strong> cream<\/strong> that will have to be<strong> white and soft<\/strong> .<\/li>\n<li>Distribute the<strong> icing<\/strong> on the cake and decorate it with i<strong> sprinkles<\/strong><strong> colored<\/strong> or with the<strong> flakes of almonds<\/strong> .<\/li>\n<li>If you don&#8217;t want to make the icing, the <strong> pizza dolce abruzzese<\/strong> can be covered with<strong> whipped Cream<\/strong> and with i<strong> colored sprinkles<\/strong> .<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>In Abruzzo is celebrated the gastronomic tradition which has been handed down from generation to generation with many genuine and delicious recipes , the secret &#8230; <\/p>\n","protected":false},"author":2,"featured_media":3487,"comment_status":"closed","ping_status":"open","sticky":false,"template":"single-fullwidth.php","format":"standard","meta":{"footnotes":""},"categories":[37,26,1,27],"tags":[],"class_list":["post-3577","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-abruzzo-en","category-abruzzo-cuisine","category-blog","category-food-and-wine"],"_links":{"self":[{"href":"https:\/\/www.abruzzoinformation.com\/en\/wp-json\/wp\/v2\/posts\/3577","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.abruzzoinformation.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.abruzzoinformation.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.abruzzoinformation.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.abruzzoinformation.com\/en\/wp-json\/wp\/v2\/comments?post=3577"}],"version-history":[{"count":0,"href":"https:\/\/www.abruzzoinformation.com\/en\/wp-json\/wp\/v2\/posts\/3577\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.abruzzoinformation.com\/en\/wp-json\/wp\/v2\/media\/3487"}],"wp:attachment":[{"href":"https:\/\/www.abruzzoinformation.com\/en\/wp-json\/wp\/v2\/media?parent=3577"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.abruzzoinformation.com\/en\/wp-json\/wp\/v2\/categories?post=3577"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.abruzzoinformation.com\/en\/wp-json\/wp\/v2\/tags?post=3577"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}