Join us on
- Cucumber Tea Sandwiches
- Nonna Gentile's Seafood Sauce
- Maria's Baked Pasta Nests
- Salame e Funghi Fresh Tomato Orecchiette
- Brie & Strawberry Panini
- Mediterranean Garden Spaghetti
- Fettuccine Nests with Lobster Sauce
- Pasta Primavera with Salmon
- Pineapple-Mango Chicken Salad Pitas
- Neapolitan Spaghetti Pie
|
16 May 2012, 23:17
Recipe Contest Winner - Mother's Day 2012 |
| Read more... |
|
25 April 2012, 03:37
Festa Italiana - Milwaukee 2012 |
| Read more... |
|
19 April 2012, 03:00
Recipe Contest Winner: Easter 2012 |
| Read more... |
DescriptionNecci Aurora's Florentine Pancakes. This is a typical sweet made with chestnut flour common to the Apennine mountain area of Tuscany. This is the Aurora's version with rosemary, grated orange rind a and pinch of baking powder. Its flavour is very special and not too sweet. Despite being a typically autumn and winter speciality, it can be eaten all year round because it can be enjoyed both warm and cold.
Ingredients At a Glance:- 500 gr. sweet chestnut flour
- ½ glass extra-virgin olive oil
- 50 gr. chopped pine nuts or walnuts
- 50 gr. Sultanas (Golden Raisins) soaked in warm water and squeezed.
- 50 gr sugar
- finely chopped rosemary ½ tablespoon
- grated orange rind ½ tablespoon
- pinch of baking powder
Directions/StepsIf you are already a Member of La Famiglia, please Login at the top of the page! Otherwise, please join La Famiglia now: REGISTER HERE!
Florentine cuisine acquired a more than local dimension in 1533, when Caterina de’ Medici married Henry of Valois, King of France. Caterina was just 14 years old at the time, but was already fond of good food, and she took some cooks and pastry chefs with her to France. The culinary fare of ordinary people was of course very different, and was based on simple, humble ingredients like bread, oil and fresh vegetables.
Share this Recipe with your Social Netowks
Reviews