Kites sesame
A sky crossed by tiny wooden kites sesame and almonds and a sweet scent of honey is one of the first memories I have of Christmas is not Christmas in Iblei ... if there is no ghigghiulena . Dolce clearly of Arabic origin (you can still find a similar sweet open-air markets in North Africa) It is made from a few ingredients, but its long and laborious preparation is likely to relegate, as soon as our impatient, the laboratories of Dolcerie making disappear from the kitchens of our homes.
Ordunque, how to prepare ghigghiulena ? In a nice pot - do not put up this much uproar for 300 grams of cobaita! - Mix a little sugar and lots of honey (preferably honey only) and let melt over low heat until they are blended. Stirring constantly with a wooden spoon to prevent all attacks on the bottom add the sesame seeds, toasted almonds and orange peel. At this point it is necessary to continue stirring regularly until the mixture reaches the boiling point, and not reach the very early, I'm sorry to tell you! However, there azzardatevi to raise the heat because it is necessary that the cake is cooking slowly amalgams. When the mixture is lightly browned be poured on a wet pastry (ideally a slab of marble), it will pave with a rolling pin until just damp to reduce it to a thickness of about an inch and then cut according to the style that best want. The cut is the traditional diamond or trapezoidal. Eventually, when the mixture has curdled, you can disconnect it from the pastry: the ghigghiulena thus prepared will keep for several weeks. Assuming that some gluttonous consumption is not the first, of course.
Ordunque, how to prepare ghigghiulena ? In a nice pot - do not put up this much uproar for 300 grams of cobaita! - Mix a little sugar and lots of honey (preferably honey only) and let melt over low heat until they are blended. Stirring constantly with a wooden spoon to prevent all attacks on the bottom add the sesame seeds, toasted almonds and orange peel. At this point it is necessary to continue stirring regularly until the mixture reaches the boiling point, and not reach the very early, I'm sorry to tell you! However, there azzardatevi to raise the heat because it is necessary that the cake is cooking slowly amalgams. When the mixture is lightly browned be poured on a wet pastry (ideally a slab of marble), it will pave with a rolling pin until just damp to reduce it to a thickness of about an inch and then cut according to the style that best want. The cut is the traditional diamond or trapezoidal. Eventually, when the mixture has curdled, you can disconnect it from the pastry: the ghigghiulena thus prepared will keep for several weeks. Assuming that some gluttonous consumption is not the first, of course.
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| Ghigghiulena homemade (photo Archestratus) |
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