Preparation:
Peel the stem of the asphodel and cut the shoot the long way.
Stir-fry it with a little olive oil until it wilts and pour beaten eggs, seasoned with salt and pepper and cheese, on top.
Wait until the frittata is set and browned on the bottom, turn it over, and brown it on the opposite side.
Squeeze a few drops of lemon juice on it if you like.
Ingredients
- 1.5 liters fresh watermelon juice, strained
- 120 grams wheat starch (maizena) or cornstarch
- 200 grams sugar (or more or less depending on the sweetness of the melon)
Preparations
Combine watermelon juice, cornstarch, and sugar in a saucepan and bring to a boil, whisking constantly to prevent lumps. When it comes to a boil, count out 1 minute, then remove from heat and pour into glasses. Let cool. Garnish with chopped pistachios and candied squash, chocolate shavings, or jasmine flowers.
Ingredients
Make a simple syrup by dissolving the sugar in the water over medium-high heat, with the lemon peels in the pot as well. Be careful not to burn, but allow to become slightly "syrupy". Let this cool to tepid temperature, then add the elderflower and lemon juice. Allow to steep for 24 hours, then strain and bottle.
- 5 liters of water
- 5 kilograms of sugar
- Peels of 3 lemons
- 25 elderberry flowers
- Juice of three lemons
Make a simple syrup by dissolving the sugar in the water over medium-high heat, with the lemon peels in the pot as well. Be careful not to burn, but allow to become slightly "syrupy". Let this cool to tepid temperature, then add the elderflower and lemon juice. Allow to steep for 24 hours, then strain and bottle.
Ingredients
Put the ground almonds into a saucepan with the water. Cook on a very low heat until the almonds and water have combined into a type of thick and compact paste. Cool to room temperature.
- 1 kg white, peeled almonds, ground into a flour in a food processor
- 600 grams sugar
- 2 glasses of water
Put the ground almonds into a saucepan with the water. Cook on a very low heat until the almonds and water have combined into a type of thick and compact paste. Cool to room temperature.
Ingredients
In a small bowl, dissolve the food coloring in the 2 tablespoons of water. Mix the almond flour and confectioners sugar, then make a well inside the mixed ingredients. Inside the well, add the food coloring mixture and the tablespoon of sugar, stir to dissolve the glucose. Gradually mix in the flour mixture from the sides of the well, until a paste forms. Work the paste until a homogenous color and texture is achieved. Let stand in refrigerator for half an hour, then work into whatever shape is desired.
- 1 kg almond flour
- 800 g confectioners sugar
- 1 tablespoon glucose
- 2 tablespoons lukewarm water
- A small pinch of powdered green food coloring
In a small bowl, dissolve the food coloring in the 2 tablespoons of water. Mix the almond flour and confectioners sugar, then make a well inside the mixed ingredients. Inside the well, add the food coloring mixture and the tablespoon of sugar, stir to dissolve the glucose. Gradually mix in the flour mixture from the sides of the well, until a paste forms. Work the paste until a homogenous color and texture is achieved. Let stand in refrigerator for half an hour, then work into whatever shape is desired.
This isn't a true recipe, per se, but more of an outline for making these wonderful treats. For a more refined presentation, cut off the tops of the artichokes and remove any thorny tips, but it's certainly faster just to leave the artichokes whole.
Ingredients
In a pitcher or large measuring cup with a spout, whisk together the olive oil, mint, garlic, and salt and pepper to taste.
Trim the stems from the artichokes (so that they can stand upright in the ashes), then carefully spread the leaves apart with your thumbs. Pour some of the mint-garlic oil between the leaves of each artichoke.
When the coals of the grill have burned down, set the artichokes directly in the ashes and give them a turn every once in awhile so that they cook evenly, adding more mint-garlic oil as they cook. The artichokes are ready when they are completely charred outside. To eat, discard the charred outer leaves to reveal the tender center.
Ingredients
- 2 cups olive oil
- 1 bunch fresh mint, chopped
- 3 cloves fresh garlic, chopped
- Salt and freshly ground black pepper, to taste
- 12 artichokes
In a pitcher or large measuring cup with a spout, whisk together the olive oil, mint, garlic, and salt and pepper to taste.
Trim the stems from the artichokes (so that they can stand upright in the ashes), then carefully spread the leaves apart with your thumbs. Pour some of the mint-garlic oil between the leaves of each artichoke.
When the coals of the grill have burned down, set the artichokes directly in the ashes and give them a turn every once in awhile so that they cook evenly, adding more mint-garlic oil as they cook. The artichokes are ready when they are completely charred outside. To eat, discard the charred outer leaves to reveal the tender center.
Ingredients
You can add orange peel, a pinch of salt and instead of butter, you can use either lard or oil, or half and half of each.
- 300 grams of flour
- 30 grams of sugar
- 30 grams of butter
- ½ glass of acquavite (grappa)
- 3 eggs
You can add orange peel, a pinch of salt and instead of butter, you can use either lard or oil, or half and half of each.