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- Pane, Pizza & Co
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Minestre& Zuppe
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Vegetable
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Pasta
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Eggs
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Meat
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Fish
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Dessert
Biscotto alla genovese (Genovese
cake)
(serves six)
Break
5 eggs in a large heat-proof bowl add 160g of icing
sugar and whisk the mixture over a pan of hot water
till it is light and fluffy. Remove from heat, and
gradually add 250g of sifted plain flour, 40g of delicate
flavored Grand'Aroma extra virgin olive oil and 1
teaspoon of vanilla essence, incorporating as much
air as possible. Grease a cake tin with oil and flour
it then pour in the batter. Place the tin in a hot
oven and bake till golden and cooked through.
Crema fritta (Fried custard)
(serves 6)
Prepare
a confectioner's custard by beating 6 egg yolks with
80g of sugar and adding 50g of plain flour. Gradually
add half a litre of hot milk and cook over a low heat
for about one minute till thickened. Pour the mixture
into a shallow baking tray and allow to cool. Then
cut the mixture into even-sized oblong shapes, dip
into beaten egg and breadcrumbs and deep fry till
golden.
Meraviglie (Marvels)
(serves 6)
Sieve
250g of plain flour into a bowl with a pinch of salt,
add 75g of sugar, 2 egg yolks, 2 tablespoons of delicate
flavored Grand'Aroma extra virgin olive oil, 2 tablespoons
of rum and one tablespoon of orange flower water.
Mix the above ingredients with 100ml. of water and
leave it to rest for an hour. Roll the pastry out
onto a floured board to a thickness of about 3 millimetres
and cut it into various shapes. Fry the shapes in
hot oil till golden. Drain on kitchen paper then serve
the biscuits with icing sugar sieved over the top.
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