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| ITALIAN RECIPES TRADITIONAL AND CREATIVE
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BASIC INGREDIENTS | COOKED WHEAT KERNELS |
typology | TRADITIONAL RECIPE OF NAPLES |
Conservation | POSSIBLE |
season | SPRING |
difficulties | MEDIUM |
Timetable
![]() | 250 MINUTES (minimum) |
cooking ![]() | 25+90 MINUTES |
REST | 30+30 MINUTES (minimum) |
working ![]() | 30 MINUTES (minimum) |
suggested wine: dessert white or red
ingredients for 6 persons | ||
cooked grain kernels | oz 12 | 350 GRAMS |
cooked ricotta | oz 9 | 250 GRAMS |
common wheat flour | oz 16 | 450 GRAMS |
FRUCTOSE (OR SUGAR OZ 10 GRAMS 280) | oz 7 | 200 GRAMS |
candied cedar | oz 1 1/2 | 40 GRAMS |
candied orange | oz 1 1/2 | 40 GRAMS |
eggs | 5 | 5 |
milk | 1 1/4 cup | 300 cc |
butter | oz 5 | 150GRAMS |
vanilla extract | 1 teaspoon | 1 teaspoon |
orange tree flowers EXTRACT | 1 teaspoon | 1 teaspoon |
Notes to the recipe: we do not suggest to cook the grain kernels at home. For making it well you should cook them during 2 days continually! Use the canned grain kernels, available in an Italian deli or also in many superstores inside the EU. But, should you do not find the wheat kernels, you can use either the spelt or the pearl barley. In this case soak for one night and boil 45 minutes the spelt, while for the pearl barley 30 minutes will be enough. We have also used the fructose instead the sugar. In fact many Italian traditional recipes have a great quantity of sugar. By using the fructose you can use less and save calories and glucose...Of course you can use the sugar for having the old recipe as shown in the table here above.
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