The content and pictures of this post are copyright registered & protected ©myitaliancuisine I miss Italy tremendously... so today I will propose you something very traditional from Naple: the Sfogliatella! Neapolitan most famous pastry:"Sfogliatella"comes in two styles: "riccia", with a crust of many crisp, papery layers, and "frolla", with a thicker pastry crust. The riccia's tender exterior (made with flour, water, and lard) consists of concentric squashed rings. The frolla shell (made with flour, sugar, and butter or lard) is like the best sweet piecrust. Both hold fillings of sweetened ricotta and cooked semolina flavored with vanilla, "millefiori" flavour and mixed candied fruits. I propose you the Sfogliatella frolla, much easier to make at home....but terrific as well as the Riccia! The filling is, anyway, always the same. Makes about 20 Sfogliatelle Ingredients for the pastry crust: 500gr Pastry flour 180gr
Italian food and cooking culture
Where are you located?
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteSalut Luchia
ReplyDeleteVoilà j'ai trouvé ton blog... enfin j'espère que c'est bien celui là .
Délicieuse les petites tartes salées que tu nous avait préparé pour l'apéro samedi.
Encore merci
patrice lempereur
oui c'est bien ca ;) merci à vous tous pour le we super simpa!
ReplyDelete