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ITALIAN FOOD RECIPE 

      sfogliatelle ricce

sfiogliatelle ricce 

a delicious speciality of Naples for Easter, but very good also during all the year...

italian traditional recipesgo to other italian traditional recipesrecipes for easterRECIPES FOR EASTER

BASIC INGREDIENTSsemolina and ricotta
typologytraditional RECIPE FOR EASTER
Conservationpossible
seasonSPRING
difficultiesHIGH


cooking time

Timetable

serving woman         served

180 minutes (min.)

cooking timecooking

15+50 minutes

rest time rest

 60 minutes

cookpreparation

 15 minutes

wine flasksuggested wine: dessert wine/sparkling wine

ingredients for 6 persons

COMMON WHEAT FLOURoz 14400 GRAMS
EGGS33
RICOTTAoz 8250 GRAMS
SEMOLINAoz 5150 GRAMS
GRAINED SUGARoz 1+1/250 GRAMS
POWDERED SUGARoz 3+1/2100 GRAMS
MIXED CANDIED fruit PEELS (LEMON, ORANGE)oz 5150 GRAMS
BUTTERoz 6,00170 GRAMS
VANILLA extract1 TEASPOON1 TEASPOON
CINNAMON1 PINCH1 PINCH
SALT1 PINCH1 PINCH

 

recipe step-by-step >>>>

Notes to the recipe: sfogliatelle ricce are a difficult recipe. As you can see in the photographed recipe two are the most difficult steps. At first the long preparation step required for the dough. Second the cooking technique for making the particular shape. All is explained step-by-step in our photographed recipe

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