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Recipes

Friceu with apples

June 23, 2011

Ingredients

Wheat flour
1 kg
Eggs
10
Dry white wine
Enough to obtain a smooth dough
Lemons
2
Salt
1 dash
Rennet apples
3
Natural yeast
1 tablespoon
Olio Evo
1 l

Equipment

  • a skillet
  • a salad bowl
  • a whisk
  • a spoon
  • some blotting paper

Procedure

Knead the flour with the egg yolks in the grilèt (salad bowl), ten tablespoons of oil and dry white wine until you have smooth dough.

Add: one tablespoon of yeast, grated peel of two lemons, two dashes of salt, three tablespoons of sugar. Beat with a whisk for about ten minutes.

Let rest for at least two hours, and then add the white of 10 eggs until they are stiff and the rennet apples cut into slices.

Blend and the dough that you have obtained should be plunged with a tablespoon into hot oil and fried.

Let the dough become golden brown.

Place on a dish covered with blotting paper, sprinkle with sugar and serve hot.

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Nonna Genia

The hundreds of recipes of the cuisine from Alba are consequence of the many family traditions and of the research of a group of enthusiasts who operated during the sixties to value Alba, the Langhe region, its natural environment, the culture, products and its gastronomy. Many recipes come together with memories, fantasies and a fragment of the story of Luciano De Giacomi, pharmacist and gourmet lover of Alba, who was one of the founders of the Famija Albeisa and of the Order of the Knights of the Truffle and of the Wines of Alba." --------------------------------- Nonna Genia è un classico della cucina di Langa. Luciano De Giacomi (farmacista che operò negli anni Sessanta del secolo scorso per valorizzare Alba e le Langhe) e Beppe Lodi raccontano, attraverso 100 ricette della il mondo perduto dei sapori della terra. Un libro da leggere anche per le storie che racconta e da guardare per le foto di Aldo Agnelli. vai alla pagina dell'Araba Fenice

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