Zeppole 'e S.Giuseppe
Ingredients:
200 grs of sugar, 400 flour grs, 12 torlis of egg, 250 grs of butter
3 egg whites of egg, 250 grs of jam, vanillina, milk, veiled sugar.
In 1/2 liter water you make to cook butter and salt. Reached the ebullition, you extinguish the fire and versed very slowly the flour, mixing until' the mixture doesn't stay attached to the pot. Once cooled, add you the 3 egg whites and 9 yolks of egg. With a pastry cook syringe fairies of the buns perforated to the center. Fry her in oil. After the cooking you remove the whole residual oil also helping you with absorbent paper. Pour you the sugar to veil and garnished her with the formed cream with milk (1/2 liter), sugar, 3 yolks of egg and the vanillina. At the end, on the cream you put a teaspoon of jam (possibly amarena).
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'O babba'
Ingredients:
350gr.di flour, 250gr.di butter, 2 spoons of sugar, 5 eggs, 1 yeast of beer,
salt, whipped cream. sugar and rhum.
After having loosened the yeast add you some flour and you allow to leaven for about a hour. Once that his/her volume and' increased, united with the rest of the flour adding salt, the eggs and the butter beating until' he won't detach' from the container. Abandon him/it in I stamp him/it that you have previously anointed with butter. You allow to leaven in a dry place therefore already inserted him/it in the oven' warm for about twenty minutes. Meanwhile you prepare the mixture to bathe the baba' mixing sugar and rhum in warm water that, finished the cooking, you will pour on the dessert. Finally studded with the whipped cream.
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'E chiacchiere
Ingredients:
300 gr.dis flour, 100 gr.dis butter, sugar, 2 eggs, salt, vanillina, oil for frying.
You mix flour, sugar and salt forming a small volcano in whose center will pour the eggs, the butter and a little envelope of vanillina. You mix until' it won't be' soft. The pasta you make thin using a mattarello, therefore cut her/it to striscie and do you her to fry in warm and abundant oil. Once cooked put us the sugar to veil.
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'O sanguinaccio
Ingredients:
100 grs. of cocoa, 450 grs. of sugar, 2 flour cucchiaias, starch, 250 mls of milk,
2 envelopes of vanillina, cinnamon, butter, 50gr. of cedar, candied.
You mix in a container the cocoa, the sugar, the flour, the milk, a spoon of starch, cinnamon, a little envelope of vanillina, a bit of butter. You make to cook up to the boiling. You remove from the fire and add you another little envelope of vanillina and the cedar. You serve cold together with the chatters.
In the gone times the original recipe foresaw the use of the blood of pig (from which the name) that was cooked together with the milk, sugar, flour, cocoa, cinnamon, vanilla and candied.