Tag: Lucia

Eyes of Saint Lucia – Italian Cuisine

Prepare the dough: put flour, salt, cinnamon, thyme, grated star anise and fennel in a bowl and mix.
Add the oil and the wine in the center and work quickly until you get a homogeneous dough, then wrap it with cling film and let it rest at room temperature for at least 30 minutes.

Take the dough and divide it into pieces of about 20 grams in weight: from each piece make a cord and then close it in a ring to form the tarallini.

As they are ready, arrange them on the baking sheet lined with parchment paper, slightly separated from each other, then bake for 20-25 minutes at 180 ° C, in a preheated convection oven: at the end of cooking they must have just started to brown (they must not harden) .
Remove from the oven and let them cool completely.

Prepare the glaze by incorporating enough hot water into the sugar to obtain a rather thick, but smooth and homogeneous cream.

One at a time, dip the now cold tarallini in the icing, so that they are completely covered, then arrange them on a baking rack (or on parchment paper) to dry.

Once completely dry, Santa Lucia's eyes are ready.

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Biscuits of Saint Lucia – Italian Cuisine

Put all the ingredients (except the whole almonds) in a bowl and work quickly, until you get a homogeneous dough.

Shape the dough to form thick cords, cut into pieces equal to each other and shape them to form balls the size of a walnut, then flatten them lightly.

Arrange the biscuits on the oven tray lined with parchment paper, separating them slightly from each other, and place an almond in the center of each biscuit, trying to embed it a little in the dough.
Bake for 12-15 minutes (or until golden brown) at 180 ° C, in a preheated convection oven.

The Santa Lucia biscuits are ready: let them cool down at least before serving.

Cuccìa di Santa Lucia – Italian Cuisine

First of all, prepare the ricotta cream, working the cheese with the sugar and milk.
Once you have a smooth and fluid cream, add cinnamon, vanilla, salt, diced candied fruit (if you have pumpkin too, so be it) and chocolate chips.
Mix well, then also incorporate the cooked wheat.

The cuccìa di Santa Lucia is ready, serve it in a single common bowl or better still in single-serving bowls.