Recipes from Campania, Italy
Travel by Stove
Travel by Stove
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Ingredients

  • 3 2/3 cup all purpose flour
  • 5 tsp active dry yeast
  • 1/3 cup olive oil
  • 1/2 cup warm water
  • Pinch salt
  • Pinch pepper
  • 1 tbsp coarse salt
  • 2 lbs cauliflower
  • 3/4 cup pitted, oil-cured black olives (I used Kalamata)
  • 1/3 cup capers, rinsed and dried
  • 3/4 cup pitted green olives
  • 1/2 cup vinegar-packed red peppers packed, rinsed and julienned
  • 8 anchovies, drained and chopped
  • freshly ground black pepper to taste
  • 2 tbsp lemon juice
  • 1/2 cup extra virgin olive oil
  • 1 egg 1/4 cup milk
  • 1/4 cup butter
  • 1 /4 cup granulated sugar
  • 1 tsp baking powder
  • flour as needed
  • 2 lbs ricotta cheese
  • 6 eggs 1 cup sugar
  • 1 tsp vanilla extract
  • 1/2 tbsp lemon zest
  • 1/2 tbsp orange zest
  • 2 tbsp fresh orange juice

Instructions

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