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Castagnole

Begins the carnival period, and then starts a world of sweets and fried my house smell of fried food galore!
In every part of Italy, each has its own cookies for this festive period, I will post the locals where I live, the crackers, noodles and sweet frappe or chat or sfrappole.
Today begins with crackers, to which I added cottage cheese to make them more 'soft and less tongue-ties. "
With the dose of the prescription, it is quite a full tray, then everything is 'where to cut the size of the damselfish is obvious that most' small size and most guests will eat. The recipe
'simple and cheap, the only annoyance, as almost all the desserts for Carnival, is frying, but then the result, as I always say I will repay '.

Castagnole ricotta

Ingredients:


200 g flour 70 g sugar 40 g soft butter


2 eggs 1 / 2 packet of yeast
cake 250 g of ricotta cheese

grated lemon zest 1 teaspoon of vanilla extract 1 teaspoon
liquor of choice (okay for children alcohol because, as fry, will evaporate)
a pinch of salt
oil for frying

also:

alchermes sugar (optional for children as a liqueur)


Procedure:

Mix all ingredients together with your hands, form a smooth and not sticky dough and let rest about 20 minutes.

Meanwhile prepare a pan for frying, I recommend a pot with high sides and a deep 'oil such that immerses the damselfish.
Take one part of dough roll it up to a diameter of an inch, then with a knife or a tarot deck, cut the sausage into many pieces (how to make dumplings for instance), roll them up in mo 'balls.
Heat the oil, to make sure it arrived at room temperature, throw in a toothpick or a piece of spaghetti, if small bubbles form around the oil sra 'ready for the fritttura.
castagnola Throw some, not too many in the oil and fry until golden brown, turning them.
Purée them on absorbent paper and once you are finished frying, sprinkle with confectioners' sugar passed through a sieve and drops alchermes.
are warm but also good cold, good carnival!

Rings Around The Mouth

ricotta cake chicken tikka masala

Today I want to ethnicity.
Many people do not prepare ethnic food, 'cause they think is often complicated, and very often find difficulty' in finding the ingredients, well, my recipe for chicken tikka masala, and not 'at all.
In reality this recipe, not ' truly Indian, but it 'a recipe for the British Indian amended, but no less good.
Like almost all foreign dishes, and 'of course, a main course, the addition of rice, which never fails.
You can 'do more' or less hot or even not at all spicy, just change the dosage of spices.
The characteristic ingredient of this dish and 'a spice mix called garam-masala, which has its name to the pot.
It 's not easy to find in small towns', especially if we do not have shops that sell ethnic food, but I gave up, and I found on the internet coposizione of that mix, and I found the individual spices such as ground cinnamon, turmeric, curry, cardamom, ginger, paprika. Many spices I found them already 'in the dust, but for those who are in the seeds, and' very simple, you do well in a warm non-stick pan, and then grind or with a mortar or a grinder.
If you like ethnic, I suggest you prepare the mix days before, so that the spices may rest as much 'as long as possible together, and since we are, it's enough to store in a jar and have it ready necessary.
doses to the mix are as follows: equal amounts' of cumin, paprika, half quantity 'of curry powder, 1 / 4 cinnamon, turmeric and ginger. (For the quantity' regulator with a teaspoon).
Inlotre the plate must be accompanied rice, boiled in salted water, like pasta, and well drained, for variety, I recommend only basmati, or other type of rice from India.

this and 'our flat here and' accompanied by the naan, traditional Indian bread.

CHICKEN TIKKA MASALA
(4 servings)

ingredients:


1 chicken breast 1 small white onion 1 clove garlic

3 tablespoons olive oil
a jar of seeds in small pieces of cut
1 jar of natural yoghurt 125 g
a tip of a teaspoon of ginger powder (or 1 / 4 chopped fresh root)
2 teaspoons garam masala-2 tsp

curry salt and pepper 250 g of

basmati rice 2 tablespoons olive oil


Procediemento:

First, we marinate the chicken, cut into cubes not too large, we put it in a bowl and seasoned with salt pepper 1 teaspoon of curry, and olive oil.
The Cook 30 minutes, most obviously 'is' in the marinade the better. While
chicken flavor, we prepare our sauce, we put in a skillet heat the vegetable oil, chopped onion and put it to dry over medium heat, chop the garlic finely and add to onion as soon as it will be 'transparent, with garlic also add the ginger and mix together for a few minutes, then add the garam masala and curry-left.
Add the tomato and mixed, boiled for 5 minutes over low heat.
use the empty jar of tomato sauce, add water to our preparation for filling it with hot water and let cook for another 10 minutes, then go up and pepiamo according to taste.
When the water will be 'evaporated, we take our salsa and, with the help of a blender or food processor, chop everything up to make it smooth.
Put our cream to the pan (to fire off) Add to this, and yogurt, mischaindo well.
Take another pan, scaldiamola well, Throw the chicken, browning it well on high heat (if you have a wok, is fine), when you have 'a nice browning, dip in the sauce.
Boil rice in salted water and scoliamolo well, let's put it in the bottom of the dish and top with the sauce versiamoci with our chicken, as in the photo.
You can only eat so 'or with the naan bread or Arabic.