350 grams flour 150 grams lard 150 grams sugar 1 baking powder bag 2 eggs (yolk and white) ½ glass of rum 1 pinch of salt
Preparation
Arrange the flour in a “fountain” shape and incorporate the sugar, eggs and a pinch of salt. Leave the lard at room temperature for an hour and add it to the mixture together with the baking powder and the rum. Work the whole into a soft mixture and cut into two trunks shaped pieces of about 3 or 4 cms each. Place on a previously buttered baking tray and lightly squash their tops. Put in the oven at 190°C. After about 15 minutes cut into strips of about 1 cm each and turn them on their sides. Keep on cooking for another 10/15 minutes.
A simple quick tasty dish to be made for lunch or dinner. You might want to try it with chili oil!
garlic
1/2 an onion
2 sausages
Extra virgin olive oil
Can of chopped tomatoes
Salt (both coarse and table salt)
Parsley
400 grams of spaghetti (for 4 people)
Parmesan cheese
Place in a pan: finely chopped garlic, half an onion, some parsley, diced sausages and extra virgin olive oil, fry while mixing all the ingredients. let the mix cook on medium heat until brown then add 1 can of chopped tomatoes, add some table salt and let cook on low heat for 30 minutes.
Boil some water in a saucepan; add one handful of coarse salt and the spaghettis.
Spaghetti should be cooked (al dente - cooked to be firm but not hard).
The cherished Italian holiday bread. Jeweled with candied fruits (particularly citrus) and raisins, it first came into being in Milan about 1490 and was quickly adopted throughout Italy, from the Alps to Sicily. Legends abound concerning the origin of panettone.
