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THE CROWN OF ST BARTHOLOMEW


For those not in Pistoia that name will be weird ... On August 24 we celebrate the feast of St. Bartholomew, which are closely linked to party (I've rarely missed one! I am a bit 'parochial ...), our city is the only one in Tuscany to venerate the Apostle as a protector of children. E 'children's festival par excellence and the crown of San Bartolomeo is its symbol, is a collection of shortbread cookies and candy confetti alternating with a lot of coin, to be honest is also used to buy only "foo" of crown. The festival expected to bring the babies to "anoint" (.. is a special blessing for those who are believers) to the church of San Bartolomeo in Pantano (which among other things worth a look, it's really nice ..) and then all around the church there are games and bean counters at will, of course there are the crown above it 'the brigidini Lamporecchio (Pistoia other goodies ..)!
But I think I buy the crown to my Piccirilli? No. .. do not talk just then and it is fun, dressed up and sew it! It would almost wear it!

THE CROWN OF ST BARTHOLOMEW

flour 00 gr. 270 gr ta
butter.
sugar 120 gr. 90
eggs nr. 2 egg yolks + 1 egg white
BIO
lemon zest 1 teaspoon baking soda
little milk for brushing
colored sprinkles and candies for garnish

Knead the pastry with your hands in the order described above, taking care to first beat the eggs in a bowl before adding them to 'dough.
same dish (without rinse residue from eggs) add a little milk.
Form into balls and then not too large that we will place apart on a baking tray lined with paper, also we add a more 'with great pleasure that will be our story. At this point, brush with milk and egg and sprinkle with colored sprinkles. Bake in preheated oven at 170 degrees for about 30 minutes.
Once cooked and cooled sew with needle and twine giving it the shape of a necklace, spacing out the "pippi" with sweets and confetti, well then you will be sorry to eat it but I suggest you do so, maybe the next day just to enjoy it a bit '.. . (soaked in milk is very good!)

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PIE RICOTTA AND LEMON



may be suitable for a picnic in August ... yes but where?? Here it pours, and tomorrow it is difficult to hope for a dry day, it seems October. A 'good day to turn the oven on and treat yourself to something sweet ... so maybe you also enlivens a down August. These cakes are also amazing, try them and then give me news!

PIE RICOTTA AND LEMON

flour 00 gr.
sugar 200 gr.
120 g fresh ricotta cheese.
butter 150 gr. 110
eggs 1 lemon 1

qlc drop bitter almond extract
teaspoon baking



GLAZE powdered sugar gr. 125


lemon juice Beat the egg with sugar, add the ricotta, work very well.
Add the melted butter in a bain marie, the grated rind of one lemon and a little BIO 'juice, a few drops of almond extract and then the flour sifted with baking soda. Put the dough in a greased and floured muffin mold and bake at 200 degrees for 15 minutes.
to cool down and prepare a Glaze by dropping little by little lemon juice on the sugar.
At this point our frosting cupcakes (even on an irregular ... the effect is quite nice!) And voila, the snack is served !!!..

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MERINGUES MERINGUES MERINGUES ...


's a lot of time not put anything ... Time is running out, then leave (Crete, Trentino ...) then the new job, because already after 12 years I changed jobs and are also happy because I like the new stimuli (albeit exhausting, so many things to learn! !) are always positive!
Well come to us, I cooked as usual (well maybe a little 'less ...) and slowly update' the blog, I shall see that word 'pardon in my absence.
Actually I was going to make it even more 'graphically pleasing, but then I decided to leave it simple, basic as it is ... just a collection of family recipes (yes maybe a few more photos' cute ... we'll see ...) So today I propose
meringues, I hated the meringues! You 'before you take a course
(thanks Ema!) That has made me discover the real (the real ones, not plastic ones!) And above all made them out to my "monsters", especially in Niccolo 'often at breakfast and snack calls "the meinghe ???!!!"...
then changes to the recipe:

MERINGUES

100 grams of egg whites "old" (3 / 4 days).
130 gr.
granulated sugar 1 teaspoon lemon juice
1 teaspoon cornstarch

procedure
Fit well with the electric whisk the egg whites (about ten minutes) then add sugar gradually and continue beating.
Then add the lemon juice el 'corn starch.
Preheat oven to 120 ° half-Dump height (well at least this is true for my oven ...)
put the mixture of meringue in a pastry bag, giving the shape that best 'you want on an oven tray lined with paper bakery.
Bake in oven slightly open for about one hour and a half.
are amazing!