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PAMPEPATO
Ingredients: 200 gr flour, 100 gr almonds, 100 gr sugar (or better honey), 100 gr powdered cocoa, 100 gr chopped candied fruit, 2 gr cinnamon, 2 gr crushed cloves, 80 gr semi-sweet chocolate for the icing.
Work the above ingredients with lukewarm water or milk, mixing at lenght to obtain a rather solid compound. Shape the pampepato giving it the characteristic domed shape of a skullcap. Bake it in the oven taking great care for if it burns it becomes bitter. Let it rest in a cool, damp place for ten days. After this time, ice it with melted semi-sweet chocolate. |
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SALAMA DA SUGO
The salama is first placed in lukewarm water and left over night as this will soften the outer encrustations which are then to be lightly brushed off. It is then placed in a pot of water, better still wrapped in a piece of thin cloth. The salama should not touch the bottom of the pot; therefore suspend it with a string from a piece of wood resting across the rim of the pot. The water in the pot is left to boil over a low flame for over four hours. Add water from time to time but without ever stopping the boiling. Some prefer to cook the salama in a double boiler although, in this case, the cooking times must be lengthened. Once cooked the string is removed and the top of the salama is cut leaving an opening from which to scoop out the meat with a spoon. It is not advisable to cut into wedges unless it is being served cold. The ideal is to present it steaming hot with a side of pureed potatoes. |
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PASSATELLI IN CHICKEN STOCK
Ingredients: 300 gr bread crumbs, 200 gr grated Parmesan cheese, 30 gr bone marrow, 5 eggs nutmeg, salt and pepper.
In a large mixing bowl combine the Parmesan cheese with the bread crumbs eggs and bone marrow. Salt and add some grated nutmeg and freshly ground pepper, if necessary add more bread crumbs. Work with a wooden spoon until a hard dough through a potato masher so as to obtain large thick strands. Pour the "passatelli" into an adundant amount of boiling chicken stock and salt to taste.After just few minutes drain and serve. |
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