Maritozzi
ingredients (4 people)
eggs: 4
flour: 600 grams
pasta of fermented bread: 100 grams
salt
olive oil: 2 deciliters
sultana raisin: 200 grams
sugar: 100 grams
orange peels: 100 grams
pine seeds: 100 grams
preparing
Mix bread pasta with 200 grams of flour, 2 eggs, half liter of oil and a pinch of salt.
Let it stay for about eight hours in quite a hot place.
Add the rest of flour to the pasta, eggs and oil, sugar, salt and hot water.
Grease the stove plate with butter, put oval cakes of pasta on the stove plate far from each other, add some pine seeds, sultan raisin and grated orange peel.
Let it grow for more seven hours and then cook it at the high temperature.
At the end of cooking cover it slightly with sugar.
The records of Rome. Big numbers, not always enviable, for a big city.
The true origins of the legendary Fettuccine Alfredo.
The X best Peruvian restaurants in Rome. Where to eat cheviche according to the tradition of an underrated cuisine.
The X best cod fillets in Rome. Where to eat the legendary fried fish.
New Phot-O-Matic section. To spend some time looking at photos (also) of Rome.
The best X arrosticini in Rome. Where to eat Abruzzese "rustelle".
The best X smoked BBQ. Where to eat American smoked meat (in Rome and in Italy).
DOCG and DOC wines from the province of Rome (and a bit of history).
The X best "vaccinara" oxtails of Rome. Where to eat the queen of the fifth quarter.
Small guide to restaurants in Rome: Asian cuisine
Farmers' markets reopen: list, map and timetables.
