Remember when we watched Chef? Carl Casper took his son to Cafe du Monde in New Orleans, the beignets were so tempting. Deep fried pillows of carbohydrate heaven! I searched the internet and found a recipe by Bobby Flay, lets try.
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Moving on to yeasted breads, we are going to keep with the Italian pastries. This time from the toe of the boot, Calabria- we're making cuzzupe. I understand if you've never heard of this seasonal delicacy, if not for my best friend (45 years) Rosella and her momma Italia I would be missing this joy. Cuzzupe is a combination of bread and cake, topped with a glaze and sprinkles. Just before baking, a raw dyed egg is placed in the middle and it cooks as it bakes. In Italy, Italian Easter Bread is known as Pane di Pasqua, But, depending on what region of Italy you’re in, Easter Bread may have another name! In the Calabria region in the Southwest, it’s known as Sguta, cuzzupa, or cu l’ovo, where in other regions it’s called Scarcella or Gurrugulo. Each version is a little bit different. (Information from https://www.letseatcake.com/italian-easter-bread/)
Our recipe is a little different than Buddy's, however it should taste just as good. We will be using pasta machines to help roll the dough super thin. The recipe will take 3 days to make, remember good things take time. Day 1 watch the video, make the first part of the dough. Day 2, roll out the dough into logs and make the filling (per unit). Day 3 we cut, form pastries, and bake.
Let's get back to it! One hour focaccia bread from scratch. You will be making this in partners and have half a pan each. Please remember you shouldn't be eating the whole recipe! take it home for family or friends. SHARE.
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