venerdì 18 maggio 2012

Mostaccioli (Italy)

Mostaccioli (Italy)                                                                           
(This recipe is Gennaro - Campania)

1kg of flour type 00
800 g of caster sugar
6 whole eggs
150g butter
100gr of honey
80 g of cocoa powder amro
3 teaspoons of piston: the piston is just the set of 1 stick of cinnamon, nutmeg andhalf three cloves powdered with the mixer or blender.

Combine all ingredients and process them until the dough is soft but not sticky.
Put in a lightly oiled bowl with vegetable oil and let rest for a whole day.
Lay a sheet thickness of about 2 / 3 cm and cut the lozenges of the desired size.
Bake at 180 degrees for 10 minutes.
And 'do not cook mostaccioli in the oven for no more than 10 minutes, otherwisethey dry out too much.
Do not worry, though extracting them from the oven may seem uncooked.
After a few minutes to dry out.
Once cooled you can clothe with dark chocolate or white hot liquid and allow to dry.

Recipe of December/17.

Nessun commento:

Posta un commento