dtwo recipes taken from a precious manual, Family sweets (Cairo), which also contains souvenir photos of the master Iginio Massari, his wife Marì, their children. There is even vanilla ice cream from beloved mother Rachele. Just fabulous.
Chatter
The chats of Iginio Massari taken from the book “Dolci di famiglia” (Cairo Editore, photo by Italian Gourmet).
INGREDIENTS X 10:
1 Madagascar Bourbon vanilla pod
40 g high quality fresh butter
500g 00 flour
60 g sugar
5 g salt
175 g eggs
50g Marsala
grated zest of 1 untreated lemon
peanut oil to taste
vanilla flavored powdered sugar
Method
Cut the vanilla pod, remove the seeds and mix them with the soft (but still plastic) butter. In the planetary mixer with the hook work them at low speed with flour, sugar, salt, eggs and Marsala until a smooth, homogeneous and very firm paste is formed. Cover the dough with a sheet of cling film let it rest for about 30 minutes (if you have the possibility, let it rest for 10-12 hours in the refrigerator).
After this time, roll out the dough very thin with the appropriate machine and obtained from the puff pastry rectangles of 15×8 cm; score each rectangle in the center by making two parallel cuts 3 cm apart, then turn the dough over and pass it through the cuts.
Fry the chiacchiere in hot peanut oil, turning them upside down to uniform the coloring and being very careful as the cooking will be quick and it is easy to go over. Arrange them on a grid if possible on the edge (to let the excess oil go down) and let them cool, then sprinkle them with vanilla flavored icing sugar.
“Family desserts” by Iginio Massari (Cairo).
Classic crunchy
INGREDIENTS X 10:
125 g flaked white almonds
190 g glucose
250 g dark sugar
8 g cocoa butter
150 g tempered 70% dark chocolate
Dried almonds in the oven at 70°C for 5-6 hours. In a non-stick pan cook the glucose and the fondant sugar stirring with a wooden spoon. When the compound becomes a dark blond color add the still warm almonds and mix gently to uniform the coverage of the same, then add the cocoa butter and mix again for 10 seconds.
The classic crunchy by Iginio Massari from the book “Dolci di famiglia” (Cairo Editore, photo by Italian Gourmet).
Pour the brittle on a mat of silicone material, overlap another mat and, with a rolling pin, roll it out to a thickness of 5-6 mm; obtain (with a pastry cutter, a mold or a knife with a smooth blade) the desired shapes and leave to cool.
Remove the ready-made shapes from the mat and put the scraps of leftover brittle in the oven at 150 °C: when it becomes soft, resume the previous processing to use it all. When the crunchy is cold, partially cover it with tempered dark chocolate…
iO Woman © REPRODUCTION RESERVED