I admit jam Fiordifrutta and hazelnut Rigoni Di Asiago got I've got taste! Always driven by my desire to use more products at a time: D I invented this variation of pasticciotto typically Lecce, putting in place of the custard (Andrea instead get over it! The cream I do not like the !!!!!) nocciolata and jam Fiordifrutta bitter oranges.
I added the cherries, chopped almonds and you're done! The combination was successful. A fine taste in the mouth!
Try and let me know.
Ingredients:
pastry
nocciolata Rigoni Asiago
coarsely chopped almonds
cherries diced
Procedure:
In a bowl mix hazelnuts, Fiordifrutta bitter orange marmalade, almonds and cherries.
Roll out the pastry (recipe you find here ) with 2 cm thick, cut into rectangles (depending on how big your molds) and place the dough in the center. Close the pastry with another rectangle of dough and lay it in the molds previously buttered.
Bake in oven for 20 minutes at 160 °
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