Ingredienti: uova, zucchero, lievito, latte, olio extra vergine, buccia di limone grattugiata, farina.
Preparazione:
sbattere le uova in un contenitore adatto, assieme allo zucchero ed
all’olio.Aggiungere il latte ed il lievito, versare quindi la farina in piccole dosi , sempre battendo con la frusta.
L’impasto ottenuto dovrŕ essere omogeneo e lento. Aprire l’apposito ferro delle pizzelle, che potrete ancora trovare a Villa Santa Maria. Ungentelo da ambo le parti, porre una cucchiaiata dell’impasto nel ferro aperto, chiudere il ferro e far cuocere il tempo necessario, Le pizzelle sono un dolce da servire nelle occasioni importanti e durante le feste.
Consiglio: non cuocere le pizzelle con il ferro elettrico!!!
Grandma's Pizzelle
Ingredients: eggs, sugar, wheat flour, milk, extra vergin olive oil, grated lemon peel.
Preparation: Stir eggs in an appropriate container together with sugar, olive oil.
Pour milk, leaven and repetitively small doses of flour and whip strongly.
The liquid should be homogenous.
Open the "Pizzelle Iron" (still possible to buy in Villa Santa Maria) and put oil on both sides. Put the "Pizzelle Iron" on the fire and reach an appropriate tempetarure.
Place a spoonfull of the liquid paste in the opened "Pizzelle Iron"..., close the iron and cook for the necessary time.
Pizzelle in Villa Santa Maria and in the nearby villages of the valley of the Sangro, are generally served during cerimonies and festivities.
Suggestion: do not cook Pizzelle with an electrical machine. You may get a similar look but flavour and fragrance may be different!
LE
PIZZELLE
(DRY COOKIE)
INGREDIENTS
(For
about 40 pizzelle)
• 5 whole eggs
(each egg "makes" 7-8 pizzelle);
• 10 Tbs. of
flour (2 for each egg);
• 10 Tbs. of
sugar (2 for each egg);
• 10 Tbs. of
oil or melted butter (2 for each egg);
• Anise seeds
to taste.
PREPARATION
• Beat the eggs and the
sugar, add the flour gradually. Mix well until you get an
homogeneous dough without lumps. The adequate preparation of the
mixture is essential for the success of the pizzelle. Add the oil
(or melted butter) slowly, by "dripping" it as it is done when
making mayonnaise. The final mixture must be soft, but not too
soft, nor excessively hard. To "correct" a too soft consistency,
add a small quantity of flour (always being careful not to create
lumps). The obtained mixture will be characterized by a semi-soft
appearance and by a consistency, which is doughy and not
liquid.
• Proceed to
heat the "iron" (see picture in
the related chronicle "Object of Abruzzo") taking care of oiling with a
few drops of oil the two "faces" of the iron. The fire (the heat)
must be moderate and, above all, must be always "controlled" to
avoid sudden changes of the temperature of the iron. After a few
minutes, it is possible to check the readiness of the utensil by
pouring a spoonful of the mixture on the lower square of the iron
plates.
• Gently close
the iron, without using pressure, and keep it a few seconds over
the fire (heat) on each side. Remove the iron from the fire (heat)
and remove the pizzella. For this step use a pastry spatula or a
knife with a round tip.
• Remove the
cooked biscuit and gently place it on a dry dishcloth placed near
the working place. The pizzella just removed from the iron will
appear particularly soft and delicate, but after a few minutes, it
will assume the classic consistency. It should be remembered that
the different consistencies of this sweet strictly depend on the
dosage of the ingredients; a greater use of flour and butter will
cause a soft and doughy consistency, while a greater quantity of
sugar and oil will produce a more crumbly and cookie-like
consistency.
•
It should be pointed out that
making these cookies is not easy, and good results are obtained
only with experience.