Ciambella di Ricotta con Canditi Bio e Uvetta accompagnata da Zabaione al Vin Cotto e Nocino
A ring that recalls the colors and scents of autumn, perfect to warm foggy November afternoon. From
Sunday, November 15, 2009
What Do You Think About The Name Julia
For the cake:
300g flour 200g sugar 3 eggs
150g ricotta 1 cup
Virgin Olive Oil a pinch of salt
half glass of wine a pinch of Cotto
Cinnamon
a packet of yeast
raisins and candied fruit (preferably homemade)
For the zabaglione:
6 egg yolks 120g sugar
half a glass of mulled wine
two tablespoons of walnut liqueur
Now, before proceeding I tell you that the wine is cooked grape must put in a pot and let thicken. I do not know how I asked my mother for advice that is readily American went to collect the grapes (high sugar) from the vineyard of my grandfather, he pressed a hand and put the filtered juice in a saucepan. I then I decided to cook this concoction the fragrance until it becomes a sort of caramel, although I used the cake when he was still quite fluid. As for the candied
I used home-made (cedar), sooner or later I'll do a post on this topic, I promise! The walnut liqueur is homemade (my mother does these things:))
Now we can begin ...
Whip eggs with sugar, then add the ricotta cheese and continue stirring. Now add the cooked wine, and oil. Add meal plan (preferably sifted) and gradually the other ingredients: cinnamon, in yeast, a pinch of salt, raisins and candied fruit. When the mixture is smooth and no lumps can put it in a well-greased sandwich tin and bake at 180 degrees for 35 minutes.
In the meantime you can make the zabaglione Beat the egg yolks with sugar and then bake the mixture in a bain marie
. Add while cooking the mulled wine and walnut, to achieve the boil and whenever you see that the cream has become swollen and foamy. At this point everything is ready ... Bon Appetit
!
300g flour 200g sugar 3 eggs
150g ricotta 1 cup
Virgin Olive Oil a pinch of salt
half glass of wine a pinch of Cotto
Cinnamon
a packet of yeast
raisins and candied fruit (preferably homemade)
For the zabaglione:
6 egg yolks 120g sugar
half a glass of mulled wine
two tablespoons of walnut liqueur
Now, before proceeding I tell you that the wine is cooked grape must put in a pot and let thicken. I do not know how I asked my mother for advice that is readily American went to collect the grapes (high sugar) from the vineyard of my grandfather, he pressed a hand and put the filtered juice in a saucepan. I then I decided to cook this concoction the fragrance until it becomes a sort of caramel, although I used the cake when he was still quite fluid. As for the candied
I used home-made (cedar), sooner or later I'll do a post on this topic, I promise! The walnut liqueur is homemade (my mother does these things:))
Now we can begin ...
Whip eggs with sugar, then add the ricotta cheese and continue stirring. Now add the cooked wine, and oil. Add meal plan (preferably sifted) and gradually the other ingredients: cinnamon, in yeast, a pinch of salt, raisins and candied fruit. When the mixture is smooth and no lumps can put it in a well-greased sandwich tin and bake at 180 degrees for 35 minutes.
In the meantime you can make the zabaglione Beat the egg yolks with sugar and then bake the mixture in a bain marie
. Add while cooking the mulled wine and walnut, to achieve the boil and whenever you see that the cream has become swollen and foamy. At this point everything is ready ... Bon Appetit
!
Subscribe to:
Post Comments (Atom)
0 comments:
Post a Comment