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Villa
Urbino
SEARCH PROPERTY TYPEFarm Holiday Ascoli Villa Fano Bed & Breakfast Fano Farmhouse Senigallia Farm Holiday Urbino Farm Holiday Pesaro |
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Tortino di farina gialla - Polenta
250gr white flour
150gr yellow flour 200gr sugar 150gr butter 100gr Zibibbo (kind of muscatel grape) 3 yolks 1 lemon 1 packet of vanilla Pinch of salt |
| Mix the two types of flour, then add butter, sugar, yolks, grated lemon rind, vanilla and zibibbo (which has been wet and dried earlier). Mix well, then crumble mixture with your hands for about 10 minutes, so that the ingredients will be well mixed. Put the mixture in a buttered casserole dish. Cook in pre-heated oven (180° C) for about 30 minutes. This cake is delicious served cold. | |
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Tuscan Cenci - Pastry Twists
300 gr flour
50 gr butter 2 eggs 2 spoons of sweet liqueur 50 gr of sugar Salt |
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| Mix flour with softened butter, two eggs beaten, liqueur, sugar and a little salt. Mix with your hands until you obtain a firm mixture. And let it rest for about an hour. Roll out the sheet with the pastry and cut in strips. Bring a shallow pan of olive oil to boil and put strips of pastry in. Remove when crispy. Sprinkle them with some vanilla icing sugar and serve. | |
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Sorbetto al vino
1 litre young red wine - preferably fizzy(Red wine Sorbet Raspberries) 7 oz/200g fresh raspberries - slightly crushed 5oz/150g sugar 5/6 fresh mint leaves ( and more for garnish) |
| Boil the sugar, mint leaves and wine together for 2 minutes or until the sugar is dissolved. Add to the raspberries and allow to sit for at least one hour, stirring occasionally. Remove the mint and put the mixture trough a food- processor. Freeze in an ice tray in the freezer (normal ice-making setting) for about 3 hours, stirring frequently until no more ice crystals form, serve with more mint leaves (dipped in sugar and water, then frozen) as a garnish. | |