Time: The mixture for 60 minutes and 40 minutes cooking
Degree of difficulty: medium
Ingredients (for 10 persons):
for the pastry: 500g of flour, 3 eggs, 100g sugar, 10g of extra virgin olive oil olive oil, 20g of alchermes or rum, 300g of water for the sauce: 1.5 kilograms of ripe apples, 200g sultanas, 200g of shelled walnuts, 200g of sugar, lemon zest, rum or alchermes 50gr, 100gr dark chocolate or cocoa.
Design:
On a work surface, work the flour with the eggs, sugar, water and liquor, to ottnere a mixture of uniform consistency but soft, cover and let stand in cool place for at least an hour . Meanwhile, simmer apples, peeled and cut into thin slices, with sugar, grated chocolate, lemon zest and liqueur. After a few minutes, remove from heat and allow to cool, when the mixture is at room temperature, add the finely chopped nuts and raisins. With a rolling pin roll out the dough to obtain a thin layer of elongated shape, place it on a sheet of baking paper, evenly distributed over the dressing, rolling in the dough lengthwise and brush the surface lightly with oil 'oil. Place the twisted, curled in a spiral, in a baking dish and bake at 180 ° C for 40 minutes, after which bake, sprinkle with the liqueur and garnish with sugar. Recently, the filling has been enriched with pine nuts, candied almonds and mostaccioli.
Click here for information on the 'Farm San Lorenzo near Spoleto
0 comments:
Post a Comment