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
Just found your website. I moved to Italy from the states back last summer. I have found your website to really great for me to learn about Italian cooking. I have to convert the metric measurements but other than that, love the recipes and the pictures make it so easy! Keep up the great work.
ReplyDeleteJohnny
Just saw your message.. ;) sorry I've been gone for a while...happy you enjoy Italian cuisine and this blog ;) will try to post more very soon, cheers MIC
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