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POSTS TAGGED ‘ITALIAN’

MAKING CROSTOLI (ANGEL WINGS) WITH DAD

Cooking with my Dad reminds me a bit of my first driving lesson with him. I wanted to take the lead, get stuck in, zoom down the road with abandon whereas he wanted to take his time telling me the road code, describing in detail that my hands need to be at 10 to 2, like a clock (and not one arm hanging out the window!) Is that really really a driving rule? or just my Dad’s?

Making Crostoli, sweet crispy pastry angel wings was no different. It was step by step, thoughtful and required patience (from me!). I tried my best to throw flour around, twist the pastry MY way, but Dad kept steering me back, to the old ways. Vanessa and I grew up with this recipe, and now that I have been taught by the ‘The Don’, I intend to continue the tradition with my children. Hopefully you will too. Ingrid

step by step crostoli STEP 1. Melt butter in a small pot. Add sugar, salt, some spoonfuls of milk and combine.

step by step italian crostoli STEP 2. Place flour in a pile on a clean work bench. Make a well in the centre and break an egg, add egg yolk, rum and lemon gratings.

STEP 3. With clean fingers carefully roll the flour towards the centre and start kneading to form a dough. If the dough is too dry, add some more milk. Too wet, add a little more flour.

sweet-italian-crostoli STEP 4. Roll out the pastry to the thickness of a knife (1.5mm thick). Slice into strips about 6cm wide and 10cm long.

italian-crostoli STEP 5. Make a vertical incision down the middle of the strips. Take one end of the ribbon and place it inside of it’s vertical cut, carefully pulling it through to form a kind of bow.

italian crostoli recipe STEP 6. Heat enough oil for deep frying on a high heat. Fry in batches until the pastry bows turn golden brown. Drain on a kitchen towel.

STEP 7. Pile high on serving dish and dust liberally with icing sugar.

Crostoli

Dad’s Crostoli
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Dessert
Cuisine: Italian
Serves: 8

What you need
  • 50 grams butter
  • ¼ cup sugar
  • Pinch of salt
  • 4 tablespoons milk
  • 2 cups flour
  • 1 egg
  • 1 egg yolk extra
  • 2 tablespoons rum or grappa
  • Grated rind of 1 lemon
  • Icing sugar
  • Oil for frying

How to make
  1. Melt the butter in a small saucepan. Add the sugar, salt and milk and stir to combine.
  2. Place the flour in a pile on a clean work bench. Make a well in the centre and break in the egg, extra egg yolk, the rum and lemon rind.
  3. With clean fingers carefully roll the flour towards the centre to mix the egg. It should start to look like rough breadcrumbs. Gradually pour over the melted butter mixture and start kneading to form a dough. If the dough is too dry, add some more milk. Too wet, add a little more flour. Knead until the dough comes together to form a smooth ball.
  4. Roll out the pastry to the thickness of a knife (1.5mm thick). Slice into strips about 3cm to 9cm.
  5. Make a vertical incision down the middle of the strips. Take one end of the strip, place it inside the vertical cut, carefully pulling it through to form a kind of bow. To get the angel wing look, press out the pastry ends to accentuate the bow. Repeat for all strips.
  6. In a large pot, heat enough oil for deep frying on a high heat. Fry in batches until the pastry bows turn golden brown. Remove with a slotted spoon. Drain on kitchen towel.
  7. Pile high on a serving dish and dust liberally with icing sugar.

 

 

Posted on: September 8th, 2014 by Ingrid Opera 3 Comments

SISTER vs SISTER: DAD'S PASTA SAUCE

Vanessa’s RICH AND MEATY PASTA SAUCE

Ingrid and I have different taste buds! I prefer the strong flavours of salt, anchovies, chili, olives, stinky cheese and rich meaty meals. She likes the vegetarian option (used to be a flexitarian) and often goes for the lighter and fresher...

READ MORE + RECIPE

Ingrid’s SMOKY VEGETARIAN PASTA

I can’t get enough of Dad’s pasta sauce, I like it any which way it comes, which could be vegetarian, with ‘premium’ mince, carrots, fresh tomatoes, or canned, delivered to my house by way of mum or as part of a family get...

READ MORE + RECIPE

Tell us your favourite

Posted on: September 11th, 2013 by Vanessa Opera No Comments

BLOGGER vs BLOGGER: PIZZA

chard and leek and mozza pizza

I love pizza, it has to be thin crust though. This Swiss Chard & Corn Pizza with Cherry Tomatoes and Basil made by Renee at sweet sugar bean is a great way to bump up the vege quota and it looks amazing. It’s funny when I read her bio, it sounded familiar – she has similar foodie ideas to me and obviously I really love her stuff as I am sure I have featured her in a previous blogger v blogger post!  Vanessa

Deep-Dish-Roasted-Veggie-Pizza-MinimalistBaker.com_

Our dad found a bargain the other day, two pizza stones for $10NZ each – one for Vanessa and one for me – so, I’m on the lookout for simple pizza recipes, one’s the kids can help me with. Before I got the pizza stone, I used to hate how my pizza base would either be soggy on the bottom or in order to get it crispy, it would end up hard as an old leather boot. That’s why I love Dana’s Simple Deep Dish Pizza as she uses a cast iron pan to bake it in the oven – a guaranteed perfectly cooked base every time! Ingrid

Posted on: August 18th, 2013 by Ingrid Opera No Comments

STEWS FROM AROUND THE WORLD

1. Irish Stew

It wouldn’t be the same without some stout beer – Lynda from TasteFood blog cooks a hearty no-frills stew that will warm and comfort you – just like a woolen fleece on a misty grey day.

2. Feijoada – Brazilian Stew

Feijoada is Brazil’s national dish, it’s made up of black beans and cured meats. It has Portugese origins. Stews most often contain meat but Sala of Veggie Belly food blog doesn’t think vegetarians should miss out. Her take on a Feijoada has smoked tofu. And to be honest with all the black bean protein, who needs the meat!

3.  Cioppino – Italian American Fish Stew

Made from the catch of the day – a combo of fish, crabs, scallops, mussels and shrimps and simmered in a tomato and wine broth. Amy from Chew Out Loud blog serves her stew with crusty bread to mop up the delicious sauce.

casseroles

4. Malaysian Beef Rendang

A dry stew where the beef has been marinated in spices and slowly simmered until tender and the gravy reduced. This Beef Rendang recipe comes from Poh Ling, from Australia’s Masterchef and she was one of my favourites of the series. Her dish has an aromatic mix of fennel, cumin, chillies, galangal, lemon grass, ginger and tamarind paste.

5. Paprikash – Hungarian creamy chicken stew

Sweet Hungarian paprika and sour cream are the redeeming features of this moist and delicate stew. Jennifer from Skinny chef blog, (don’t you just what to check her blog out for the name alone?) makes her granny’s family favourite recipe.

6. French style Lamb stew (the Kiwi way!)

Our very own Kiwi Masterchef Chelsea Winter, uses lamb (but of course!) to make this melt in your mouth colourful casserole.

stews and casseroles

7. West African Peanut soup stew

I know this is called a soup, however this dish has the thickness for a stew as well as being served with brown rice, and Cookie and Kate’s photo made my mouth go into overdrive, so I’ve included it.

8. Chicken Provencal, another French inspired number

How gorgeous does this look. Don’t be put off by food blog Filozofia Smaku being in Polish, just click the translate button up top. Chicken, peppers, white wine, and black olives makes this stew sound and look divine.

9. Vegetable Medley Stew with White Beans and Chicken Sausage

I love recipes that are thrown together. This recipe from Faith from An Edible Mosiac reminds me of the stews I grew up with. My father is very much ‘a bit of this, a little bit of that’, kind of cook, tasting as he goes. Faith reckons it’s spot-on, for flavour – the touch of soy or tamari sauce is the trick.

Posted on: May 17th, 2013 by Ingrid Opera 2 Comments