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Ciarduna Recipe

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Ciarduna Recipe
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Ciarduna Recipe Ingredients
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Quantity Measurement Ingredients M | N M

dough mix

3 measuring cup

flour

250 gram

sugar

200 gram

strutto

2 teaspoon

vanila

1 package

active yeast

30 gram

ammonia baking powder

homogenized milk as needed for kneading dough preperation

crushed almonds (roast in oven whole - chill, and then blend finely when cooled )

icing sugar (when decorating the tops of the ciarduna''s)

ricotta mix filling

dough mix
3 measuring cup flour
250 gram sugar
200 gram strutto
2 teaspoon vanila
1 package active yeast
30 gram ammonia baking powder
homogenized milk as needed for kneading dough preperation
crushed almonds (roast in oven whole - chill, and then blend finely when cooled )
icing sugar (when decorating the tops of the ciarduna''s)
ricotta mix filling
Ciarduna Recipe Method

Filling: Sieve the ricotta and then whisk in the icing sugar, lemon essence and then add almond dust - mix well and chill.Mix flour, sugar, ammonia, vanila and yeast. Add milk a little at a time until you get the proper consistancy for the dough. Let the dough rest until it levetates.

The technique for making the hollow body is simply by cutting the end off a broom stick (non dyed or painted), about 8 inches long and rolling the dough around the wood. You can buy the wood object at a specialty ethnic pastry shop supply company.

Put in the oven at 325 degrees until lightly browned to maintain softness and a little cookie type texture. Lightly grease the pan so the pastry does'nt stick or use non stick aluminum paper that is now available at major supermarkets.

Remove from oven and then let cool. (traditionally the dough mix was cooked in oil )Add the ricotta mix in the hollow body of the pastry.For decoration lightly sprinkle icing sugar and bit of almonds.

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