| Vira
D'Arolfi |
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La cucina supinese e' una cucina
semplice ma buona e saporita, alla contadinesca.
Con un pizzico di fantasia
si possono ottenere piatti deliziosi e piacevoli nell'aspetto.
Un esempio
e' questo piatto di baccala' fritto dorato e croccante, che servito con carciofini
sottaceto
diventa ancora piu' appetitoso. | |
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Our
way of cooking is simple and wholesome.
A little fantasy adds sparkle for
visual pleasure.
This plate is an example in simplicity and taste.
The ingredients
in the pictures (for the
garnishing)
were home made.
You can just as easily use prepared
pickled ingredients.
Enjoy.
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| Baccala'
fritto | |
Baccala' Fritto Dorato Per
sei persone prendete un chilo di baccala' secco.
Tagliatelo a pezzi di circa
6-7 centimetri e lavatelo bene sotto acqua corrente.
Mettetelo a bagno per
almeno 24 ore, cambiandoci l'acqua 3 o 4 volte.
Scola il tutto per mezz'ora
e passatelo nella farina.
Friggetelo in olio molto caldo e abbondante.
Servitelo con contorni di verdure e sottaceti.
E' necessario servirlo con
un vino rosso e robusto.
Buon Appetito!
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Golden Fried Baccala' For
approximately 6 people take a kilo of dried baccala'.
Cut the baccala' into
squares of 6 centimeters (2 ½ ")
and wash it well under cool
running water.
Put the baccala' in a water bath for 24 hours,
change the
water 3-4 times.
Strain well and roll the pieces in flour.
Deep fry in
very hot vegetable oil.
Serve with a variety of pickled vegetables
and
with a robust red wine.
Buon Appetito!
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Struffuli
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Struffuli
is a traditional sweet for the Marti Gras.
In Supino was customary to dress
funny and go to knock at doors. The best costumes received a glass of wine and
"struffuli". The Carnival is described in the book "Il Gran Carnevale
della Rava" where all paesani dressed according to their nicknames! The
recipe has simple ingredients and is easy to do. The struffuli are delicious,
especially strait out of the freezer! You
need: 600 grams of flour, 150 grams of sugar, 150 grams of olive oil or butter,
4 eggs, a shot of anice or anisetta, the rind of a lemon (grated), a pinch of
salt and yeast. Below
the various moments of the making... enjoy!
To the left a very old recipe. |
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Grating the lemon rind
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Mixing the ingredients |
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Harden the dough by adding flour
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Work the dough like bread |
Cut and roll pieces of dough in finger like strips
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The strips ready to be fried |
Fry in hot abundant oil
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Ready to be drip dried |
Sprinkle with granulated sugar and they are ready to eat!
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The struffuli making team: Mina, Toni, Rita e Vira |
^^^^^^^^^^^^^^^^^^^^^^**********************^^^^^^^^^^^^^^^^^^^^^^
Crespelle,
Cruspelle, Cruspellette or Frittelle
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Crespelle,
Cruspelle or Frittelle is a very popular sweet known all over Ciociaria. In Supino
they are called "Cruspelle" or "Cruspellette". It
is extremely simple to make them, all you do is make pizza dough but make it very
soft. Add raisins, mix and spoon in the frying pan. Fry in hot abundant oil, drip
dry and sprikle with sugar! As
a variants deep-in slices of apple and fry! Buon
appetito! |
| 
Ciammella,
Pupa e Campanaro (a sinistra) Ring
bread, Doll and Bellringer (left) | La
Tosa di Pasqua 12 uova
1 litro di latte
1 chilo di zucchero
½ litro d'olio vergine d'oliva
1 limone (scorza
grattugiata)
Semi di anice
1 cucchiaino di sale
1 bicchierino di Sambuca
vaniglia
5 buste di lievito Bertolini
Sbatti le uova, aggiungi lo zucchero
e l'olio,
Aggiungi gli altri ingredienti e la farina quanto basta da maneggiare
e fare la pasta consistente.
Fare i pani o le forme
spennellare con uova
battute
e cospargere dello zucchero
Inforna a 350 gradi centigradi
fino a che diventa color d'oro scuro. Easter
Bread 12 eggs
1 litre of milk
1 kilogram
of sugar
½ litre of virgin olive oil
1 large lemon (grate the
rind)
2 tbsp of anice seeds
1 tsp of salt
1 tbsp vanilla
5 envelopes
of baking powder
Flour as needed
Beat the eggs, add the sugar, add the
oil, add the other ingredients and then the flour to make a consistend dough.
Make little loafs or forms
Brush top with beated eggs
and sprinkle sugar
Place in baking pan
Bake at 350c
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