Zeppole of the Immaculate Conception – 's Zeppole of the Immaculate Conception – Italian Cuisine

»Zeppole of the Immaculate Conception - Misya's Zeppole of the Immaculate Conception

Put the flour, sugar and yeast in a bowl, mix and then add the water: it should be a rather liquid batter.
Cover the bowl with cling film and let it rise for 2-3 hours or until the dough is tripled and full of bubbles.

Heat the oil in a saucepan and cook the zeppole a few at a time, forming some with 2 spoons, then drain them on kitchen paper.

Prepare the glaze by heating the water, sugar and honey over low heat until they are well melted, then turn off the heat and add the liqueur.
Pass the zeppole in the icing, one at a time, covering them entirely.

The donuts of the Immaculate Conception are ready: immediately decorated with sprinkles or sugar sprinkles and served.

Winter fruit salad with caramelized syrup – Italian Cuisine

Winter fruit salad with caramelized syrup

1) Toasted the almonds in a small pan and transfer them to a plate. In the same pan paid the sugar and caramelize it over a high flame by rotating the container until the sugar melts and takes on color. United caramel almonds, pour everything on a sheet of parchment paper and let it cool.
2) Peel live four oranges and separate the wedges. Grainy and wash the grapes. Pour the remaining orange juice into a saucepan and bring it to a boil. Add a third of the minced brittle and stir until melted. Let it cool down the syrup.
3) In a bowl jumbled up the orange wedges and grapes, pour over the syrup and let it rest for 1 hour. Serve the fruit salad with the crunchy remaining in small pieces.

Posted on 04/12/2021


Cannavacciuolo recipes for Christmas – Italian Cuisine

At Christmas more than ever: prepare Antonino Cannavacciuolo's dishes with us and share them with your loved ones

The cookbook we have prepared together with Antonino Cannavacciuolo offers you readers more ideas for the lunches and dinners of the parties that await us. Recipes to bring the joy of chef Cannavacciuolo into homes, together with Mediterranean scents and solar of his kitchen. Lots of sea and lots of flavor: fish, garlic, herbs, turnip greens and meat stocks, a real triumph of taste.

Chef Cannavacciuolo
Chef Cannavacciuolo (photo R. Holden)

The recipes are inspired by those contained in the chef's book The best of Antonino. 127 recipes, among which we have chosen the most festive. We cooked them for you, as always, in our kitchen, which was perfumed and illuminated a little in advance Christmas. After all, this party begins to dream as soon as the first colds close the windows.

TO Naples, then, the house of Cannavacciuolo, the party lunches are real marathons, the preparations of which last even weeks. And despite this, as soon as they finished, Antonino's father and uncles were already starting to plan the upcoming Christmas: "Oh next year, now …". A common scene in many Italian families, from North to South: once the present feast is consummated, one does not give up on imagining what will be tasted the following year. «As if the beauty of Christmas were just that, to continue dreaming of wonder. Knowing that there will always be something beautiful to wait for, ”says Antonino. And this is also our wish: to wait with gusto for the beauty to come.

Here are Antonino Cannavacciuolo's recipes for Christmas:

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