Ancient traditions, great tuscan dishes
Idolina Recipes
Ancient traditions, great tuscan dishes
TAGLIATELLE with MUSHROOMS: Fresh egg Tagliatelle, mushrooms, garlic, parsley, salt and pepper.
DONZELLINE dell' IDOLINA: Bread's pasta, salt and pepper.
Roll out the dough with a little of flour. Cut the dough like rhombs, fry in boiling oil and eat hot with a good glass of Brunello.
COROLLI: Flour,anisette, brewer's yeast, zibibbo, raisins, sugar and butter, little of salt.
Knead brewer's yeast, flour, water and anisette. Make shape like a ring and leaven in the oven at 170° for 20 minutes.
SOSPIRI of MONTALCINO: Egg white and sugar.
Whip egg white with sugar for obtain a dense mixture. With a spoon place the mixture in a baking-tin and put in the oven at 90-100° for 20-30 minutes, check that the colour of the mixture is not too colored.
PINCI: Half a Kilo of flour, water, little of oil, little of salt.
Knead together all the ingredients for obtain a uniform mixture. Roll out the dough and obtain a thin pastry. Cut in slips and with the hand roll the slips like spaghetti. Cook in boiled water for 5 minutes.
