Combine all the powders (flour, cocoa, sugar, ginger, cinnamon, nutmeg, cloves, yeast and salt) in a bowl and mix, then add the slightly softened butter in cubes.
Work quickly until you obtain a homogeneous dough, then cover with cling film and leave to rest in the fridge for 1 hour.
Take the dough and roll it out with a rolling pin on a lightly floured work surface, then cut out the hats using the mould.
Place the hats on the baking tray lined with baking paper, a little distance from each other, and cook for about 8-10 minutes in a preheated fan oven at 180°C, then remove from the oven and leave to cool completely.
Prepare the icing: combine icingsugar, cocoa and cinnamon in a bowl, mix, then add the water a little at a time: you should obtain a smooth and creamy, but dense mixture.
Decorate the hats as desired with icing and sprinkles.
The Befana cocoa biscuits are ready, let them dry completely before serving.
What’s new for January 2024? Very greedy. The first month of the year should be that of good intentions, of nutrition without mistakes, and instead on the supermarket shelves we will find new specialties that will most likely be difficult to resist. Lots of sweets, first of all, also because January is the month of the Epiphany and Epiphany stockings which are no longer just for children, but also for adults.
There are also new products to prepare quick and easy desserts in an even simpler way, new spirits for those who love tasting surprising cocktails, and other delicious ideas to eat and drink to experiment and have fun in the kitchen.
Via Foria, 180/182. Tel. +39081440827 If the restaurant was born with octopus broth, in the times of Papucc ‘o Marenaro, when in 1943 it began selling o’ bror e’ purp in cups in the Porta Capuana area, today the restaurant has become a place with demands for refinement beyond measure. But the octopus broth here remains a delicacy, as does the mussel soup.
2. Raffaele ‘O Mericano kiosk
Via Foria. Cell. 333 834 0932 On the side of the long street in the historic center of Naples, there is this small kiosk run by Raffaele ‘o mericano. Protagonist in plain sight is the steaming pot where boils or bror e’ purp with ranfetelle (octopus tentacles). Hot and tasty and even with a spicy touch.
3. Pescheria Addo’ Figlio and Carlucciello
Via Cesare Rosaroll, 140. Tel. 0810335053 Fishmongers with kitchens are now in fashion, and this is one of the most basic and authentic ones in the city. Here you can eat fried foods and an exquisite octopus broth.
4. Cca’ is to Luciano’s daughter
Piazza Enrico de Nicola, 38. Tel. 081293302 For some customers, the ones to try are the Luciana-style octopus and the mussel soup. Try asking for the octopus broth too, and it will be given to you. Hoping that there is, because, alas, it is not in great demand.
5. He’s ready ‘or he’ll eat
Via Cesare Rosaroll, 65. Tel. 0810098833 Homemade cuisine includes meat and fish based dishes, but they are fried and, as we read, octopus with salad, octopus “co russ” (i.e. spicy) and, on request, bror e’ purp.
The counter of the Pescheria Addo’ Figlio e Carlucciello (photo @FaceBook).
The octopus broth recipe
In addition to the original recipe that we share below, there is someone who also serves octopus sauce as a soup, with slices of toasted or fried homemade bread and enriched with some mussels.
Clean the octopus and pour the water into a saucepan, with a pinch of salt, plenty of freshly ground black pepper and the coarsely chopped parsley. Bring to the boil.
Holding the octopus by the head, immerse the tentacles in the water for a few seconds, repeating the operation at least 3 times.
Completely immerse the octopus in the water and cook it for about 50 minutes.
Leave the octopus in its cooking water for about 5 minutes and pour the octopus cooking water into the cups. Try adding the octopus tentacles into pieces so it’s tastier.
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