½kg sugar (white caster)
100g icing sugar
1 egg white
Latteria Soresina butter
1 tbsp pure alcohol for liqueurs, vodka or grappa
black food colouring
100g Latteria Soresina butter
It might look like a rolled-up jelly sweet, but it’s actually just healthy fruit that’s been blended and dehydrated!
200g stoned prunes
2 tsp rice malt
Latteria Soresina Provolone
1 tsp instant yeast for savoury pies and quiches
125ml Latteria Soresina milk
3 tbsp olive oil
50g grated Gransoresina
The Epiphany commemorates the visit by the Magi, pagan wise men who had travelled from the East, guided by a star, to worship Baby Jesus and present him with gifts of gold, incense and myrrh.
In Italy, the festival is associated with a friendly witch who traditionally fills children’s stockings with goodies. This poetic figure can probably be traced back to legends that grew up among the country folk in pre-Christian times. She is described as a kindly old woman with a marked stoop, hooked nose and pointed chin who flies through the sky on a broomstick on the night of the 5th of January with a sack full of gifts on her back. This celebration marks the end of the Christmas and New Year holiday season in Italy.
Here are a few yummy stocking fillers…treats for good boys and girls and coal for the bad!
Prepare icing by whipping the egg white into firm peaks, then add 200g of the caster sugar, followed by the alcohol, icing sugar and colouring. Set to one side.
Pour the remaining caster sugar into a fairly small saucepan, cover it completely with water, give it a stir and put the pan on the heat. Keep it on the heat until it starts to caramelize and go an amber brown: this will take around 10/15 minutes. If you have a confectionery thermometer, keep boiling until the sugar reaches a temperature of 141 degrees.
Turn down the heat under the syrup and pour the icing in all in one go. Stir quickly to mix it into the syrup, wait a few seconds to give the sugar time to swell (the alcohol causes this reaction).
Pour the mixture into a mould straight away – use a non-stick mould or grease it lightly with butter – and press the mixture down gently into an even shape. Allow to cool and then break it up into irregular shaped chunks.
Melt the honey with the butter and sugar, add the lemon and keep on the heat for about 15 minutes, stirring continuously, until the mixture goes a golden brown.
Pour the resulting mixture into moulds, wait five minutes and then insert the sticks. Place in the fridge for at least half an hour before eating.
Peel the apples and cut them into little chunks, place them in a blender or chopper together with the prunes and malt, process all the ingredients until you get an even mixture.
Line a large baking tin with baking paper, pour the mixture in and use a spoon to spread it evenly.
Bake in the oven preheated to 100° C for a couple of hours until the mixture seems firm to the touch (don’t worry, you won’t burn your finger).
Don’t wait for it to lose all its stickiness because you might end up drying it out too much at the edges, meaning you’re left with only the middle that’s useable.
Once you think it’s dried out enough, more or less, switch the oven off and leave it in for ten hours or so. Remove the sheet, use scissors to cut it into strips, peel away the baking paper and roll the strips up.
Serve with Provolone flakes.
Whisk the egg with the oil for a few minutes, add the milk one drop at a time then, very gradually, mix in the Gransoresina, the sieved flour with the yeast and plenty of pepper.
Pour the mixture into 6 muffin moulds greased with butter and floured and bake in a preheated oven at 180° C for 20 minutes.