STRAPPONI: prepare dough very hard ( withafew eggs ), accurately roll it up with the rolling-pin and then tear it up.Make the water boil with a bit of salt.In the cooking it’s possible to note a little curious thing that the first dough put in the pan waits fo the last one to get cooked.
Dress with bacon ( pork ) sauce and little tomato, cheese ( preferably pecorino ).

CRESCIENTA: It has the same dough as bread, apart put some dough with little salt,smash it and let it leaven. Make some holes with the fingers, pour some olive oil and a dusting of salt. It was cooked once the bread had been.

CASTAGNACCIO: (chestnut flour). Cook in a cupper or steel baking-tin. Add oil and salt to the mix of chestnut flour, water, rosemary (bicarbonate as one wants). As the dough gets ready,lie it on the pan.

FRITTELLE DI CASTAGNO: chestnut flour, water and a little of b icarbonate. Cook in a pan with good oil.

POLENTA DI CASTAGNO: Put water to boil. At the right moment pour in the chestnut flour and let it cook for 15 minutes. Leave it afterwards from the stove,leave the water in excess and with a stick mix it up to obtain the right consistence.

FUNGO FRITTO (Fried Mushroom): Cut it in slices, dip in the flour. The mushroom must be big and old. Fry it, then dry it in yellow paper.

FUNGO PRUGNOLO (At Spring): Wash it and cut it lightly, put it in a pan to make water. Add a bit of oil and salt. Use to dress Tagliatelle alla Romana (large) with the sauce without preservants.

SFORMATO AL TARTUFO: Stew the potatoes, place in cupper or alluminium baking-pan, prepare a layer of potatoes, a layer of big and lean ham, a layer of truffle and repeat the procedure until the pan is full (never too high) and cover it with alluminium paper, keep in the oven for about thirty minutes.

TORTELLONI DI PATATE: make the normal dough, cut in small squares and then add the following mixture. Apart, at thhis point, stew the potatoes, mash them. Prepare the sausage sauce or big and lean ham. Roast it brown in the pan, when the meat is roasted add oil and put together with the mashed potatoes, garlic, ricotta, and mix. Once the filling has almalgamated, insert it in the squares of dough, cut at the beginning, and close them. Cook in a pan with a little of salt ( remember well to put not much salt in the filling for the presence of the meat or ham).

AGLIATA (LA LEDA ): Soup seasoned withpesto made of garlic and nuts well amalgamated. The pesto is prepared smashing the two components togethermakingan oily cream. Once cooked the soup (preferably spaghetti), pour the pesto and mix till the flavours are well together.

PINZA (o crescenta di S. Maria): Anciently made for Ferragosto (August 15). Make the dough withflour, eggs, sugar, yeast and currants. Knead adding a bit of milkand water. Let leaven and put in the oven.

PINZA (normal): make the dough with flour, eggs, sugar, yeast. Add milk and water, let leaven and pull the mixture like a big foil of about 2 cm. Add mustard spreading it well over the foiland roll it up. Finally close thesides with the pastry and put in the oven.

THESE RECIPES WERE KINDLY CONCEEDED BY MRS. STEFANINI ADA IN CAROSI, 88 YEARS OLD, FROM PIAN DEL VOGLIO



Nonna Ada