Put the ricotta cheese into a colander to let the whey drain.
Sift the flour and the baking powder in a bowl, add the caster sugar, vanilla seeds and lemon zest plus the salt pinch.
Mix a little then add the ricotta, knead with fingers until you have a smooth but very soft loaf.
Take small bites of dough, round them with hands and put them on a baking tray.
Bake at 350°F for 8- 10 minutes or until they turn gold.
Sprinkle with icing sugar (or roll the in it) when they are still warm.
Serve warm or cold.
You can store them in a tin box for a couple of days.
Mix by hand or with a mixer all the dough ingredients.
Make a smooth loaf and wrap it in cling film, let it rest in fridge for at least 4 hours.
For the chocolate cream: bring butter and milk cream to a boil, add the chocolate, remove from fire and mix until chocolate is weel melt.
Preheat ovn at 360°F.
On a slightly floured surface spread the dough with a rollpin.
You should end with a disk of about 30 cm diameter.
Brush the disk with chocolate cream then sprinkle with all the filling ingredients.
Cut the disk in 12 cloves and roll them croissant- like.
Put them on a baking tray.
Mix yolk and water, brush the rugelach then sprinkle with caster sugar and cinnamon.
Bake for about 20 minutes until rugelach become gold.
Wait at least 10 minutes before tasting.
Mettete i rugelach su una teglia e infornate per circa 20 minuti, fino a quando sono ben dorati.
Lasciateli raffreddare una decina di minuti almeno prima di assaggiarli.
Preheat the oven at 350°F.
Grease a 9 inches round baking pan.
In a bowl mix sugar, flour, baking powder, baking soda and salt.
Add the sour cream, the oil, the egg and the vanilla extract.
Beating quickly by hand or with a food processor add slowly the hot coffee ( or water).
Pour the batter in the baking tin and bake for about 30- 35 minutes.
For the frosting: in a big bowl, using an electric mixer, combine butter ad cocoa.
Slowly add milk and icing sugar until you have the right spreadable consistency.
Add the golden syrup and the vanilla extract, mix well and let sit for at least ten minutes.
You can store in fridge, covered with cling film, for a couple of days; cold it has the texture of chocolate mousse and it's wonderful by the spoon: I suppose you are going to discover it by yourself.
Spread a generous amount of frosting on the cake when it's completely cold.
Put in a bowl flour, yeast and water.
Knead by hand or with a mixer.
After a couple of minutes add yeast, knead again for about 10 minutes, you must end with a smooth loaf.
Let it rest covered for about one hour or until it doubles.
Using a rollpin or a pasta maker spread your dough very thin, use some flour if it sticks.
You can make a single big spread then cut it in irregoular shapes or spread single small pieces.
Grease a baking tray with olive oil ( do not use baking sheets for this recipe!), put streghe on the tray, pin them with a fork to avoid bubbles then brush them with some tomato paste mixed with olive oil ( and a pinch of salt if needed).
Sprinkle streghe with dry oreganon then bake in already hot oven at 430°F for about 8- 10 minutes.
Watch them closely because they can burn in seconds.
Soak fava beans for at least 12 hours, changing water until it stays clear.
After this time put fava beans in a pan with water, bring it to a boil and cook for 30 minutes.
After that, if needed, peel of the cuticle from beans.
In a large skillet sautee chopped onion with garlic and olive oil.
Add fava beans and water enough, little by little, to cook for about 1 hour without burning or getting all too dry.
Puree the beans with a blender, add parsley, spices and the right amount of salt.
Serve with fresh vegetables as carrots, celery, cherry tomatoes or toasted bread and breadsticks.