Leon ha chiesto in Società e cultureLingue · 8 anni fa

Ricetta tradotta in inglese?

Potete tradurmi questa ricetta in inglese pe favore?

1000 gr. di Farina

250 gr. di strutto

200 gr. di zucchero

500 gr. di fichi secchi

250 gr. di mandorle sgusciate, pelate e tostate

250 gr. di uva passita

cacao in polvere amaro

miele

cannella

2 gr. di tuorli d'uovo per spennellare

PREPARAZIONE

Come preparare la ricetta Cucciddati

Con la farina, lo strutto, lo zucchero e con un poco d'acqua preparare una pasta piuttosto morbida e compatta e metterla a riposare. A parte, tritare finemente le mandorle, i fichi secchi e l'uva passa, amalgamandoli con un po' di miele e un po' di cannella pestata. Aggiungere qualche cucchiaiata di cacao amaro in polvere e porre il composto a cuocere in una pentola, sul fuoco molto basso, rimescolando continuamente finché si sarà ottenuto un impasto omogeneo. Porre a raffreddare il ripieno così preparato, quindi ricavarne dei rotoli di circa quattro centimetri di diametro. Spianare la pasta, riducendola in strisce rettangolari della larghezza di circa sei centimetri e dello spessore di qualche millimetro. Collocarvi sopra i rotoli di ripieno, rimboccando per chiudere il composto. Ritagliare all'altezza di circa venti centimetri e unire le due estremità : si otterranno così delle ciambelle. Praticare su di esse delle incisioni con la punta di un coltello che permetteranno al vapore di fuoriuscire, durante la cottura. Spennellare i "cucciddati" con l'uovo sbattuto e porli su una teglia unta, in forno moderato, per una ventina di minuti finché saranno ben dorati. Servire indifferentemente caldi o freddi. Dolce tipico del natale.

Aggiornamento:

Grazie a tutti :D Tra poco do la miglior risposta :)

5 risposte

Classificazione
  • 8 anni fa
    Risposta preferita

    1000 gr. flour

    250 gr. lard

    200 gr. sugar

    500 gr. dried figs

    250 gr. shelled almonds, peeled and toasted

    250 gr. of raisins

    bitter cocoa powder

    honey

    cinnamon

    2 gr. egg yolk for brushing

    PREPARATION

    How to prepare the recipe cucciddati

    With flour, lard, sugar and a little water to prepare a paste rather soft and compact and put it to rest. Separately, finely chop the almonds, dried figs and raisins, mixing them with a little 'honey and a bit' of crushed cinnamon. Add a few tablespoons of unsweetened cocoa powder and put the mixture to a simmer in a saucepan on low heat, stirring constantly until you will have a smooth mixture. Place the filling to cool so prepared, then cut into rolls of about four inches in diameter. Flatten the dough, reducing it into rectangular strips of width of about six centimeters and a thickness of a few millimeters. Place heavy rolls of filling, tucking in to close the compound. Cut a height of about twenty centimeters and join the two ends: so you will get some donuts. Practicing on them the incisions with the tip of a knife that allow the steam to escape during cooking. Brush the "cucciddati" with the beaten egg and place on a greased baking sheet in a moderate oven for about twenty minutes until nicely golden. Serve either hot or cold. Typical dessert of Christmas.

    eccoo spero di esserti stata utile

    ciaoo

  • 8 anni fa

    1000 gr. flour

    250 gr. lard

    200 gr. sugar

    500 gr. dried figs

    250 gr. shelled almonds, peeled and toasted

    250 gr. of raisins

    bitter cocoa powder

    honey

    cinnamon

    2 gr. egg yolk for brushing

    PREPARATION

    How to prepare the recipe cucciddati

    With flour, lard, sugar and a little water to prepare a paste rather soft and compact and put it to rest. Separately, finely chop the almonds, dried figs and raisins, mixing them with a little 'honey and a bit' of crushed cinnamon. Add a few tablespoons of unsweetened cocoa powder and put the mixture to a simmer in a saucepan on low heat, stirring constantly until you will have a smooth mixture. Place the filling to cool so prepared, then cut into rolls of about four inches in diameter. Flatten the dough, reducing it into rectangular strips of width of about six centimeters and a thickness of a few millimeters. Place heavy rolls of filling, tucking in to close the compound. Cut a height of about twenty centimeters and join the two ends: so you will get some donuts. Practicing on them the incisions with the tip of a knife that allow the steam to escape during cooking. Brush the "cucciddati" with the beaten egg and place on a greased baking sheet in a moderate oven for about twenty minutes until nicely golden. Serve either hot or cold. Typical dessert of Christmas.

  • 8 anni fa

    1000 gr. flour

    250 gr. lard

    200 gr. sugar

    500 gr. dried figs

    250 gr. shelled almonds, peeled and toasted

    250 gr. of raisins

    bitter cocoa powder

    honey

    cinnamon

    2 gr. egg yolk for brushing

    PREPARATION

    How to prepare the recipe cucciddati

    With flour, lard, sugar and a little water to prepare a paste rather soft and compact and put it to rest. Separately, finely chop the almonds, dried figs and raisins, mixing them with a little 'honey and a bit' of crushed cinnamon. Add a few tablespoons of unsweetened cocoa powder and put the mixture to a simmer in a saucepan on low heat, stirring constantly until you will have a smooth mixture. Place the filling to cool so prepared, then cut into rolls of about four inches in diameter. Flatten the dough, reducing it into rectangular strips of width of about six centimeters and a thickness of a few millimeters. Place heavy rolls of filling, tucking in to close the compound. Cut a height of about twenty centimeters and join the two ends: so you will get some donuts. Practicing on them the incisions with the tip of a knife that allow the steam to escape during cooking. Brush the "cucciddati" with the beaten egg and place on a greased baking sheet in a moderate oven for about twenty minutes until nicely golden. Serve either hot or cold. Typical dessert of Christmas.

  • 8 anni fa

    1000 gr. flour

    250 gr. lard

    200 gr. sugar

    500 gr. dried figs

    250 gr. shelled almonds, peeled and toasted

    250 gr. of raisins

    bitter cocoa powder

    honey

    cinnamon

    2 gr. egg yolk for brushing

    PREPARATION

    How to prepare the recipe cucciddati

    With flour, lard, sugar and a little water to prepare a paste rather soft and compact and put it to rest. Separately, finely chop the almonds, dried figs and raisins, mixing them with a little 'honey and a bit' of crushed cinnamon. Add a few tablespoons of unsweetened cocoa powder and put the mixture to a simmer in a saucepan on low heat, stirring constantly until you will have a smooth mixture. Place the filling to cool so prepared, then cut into rolls of about four inches in diameter. Flatten the dough, reducing it into rectangular strips of width of about six centimeters and a thickness of a few millimeters. Place heavy rolls of filling, tucking in to close the compound. Cut a height of about twenty centimeters and join the two ends: so you will get some donuts. Practicing on them the incisions with the tip of a knife that allow the steam to escape during cooking. Brush the "cucciddati" with the beaten egg and place on a greased baking Ecco :D

    Fonte/i: Web :)
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  • Anonimo
    8 anni fa

    Can u translate this recipe in English for example please?

    1000 gr. flour

    250 gr. lard

    200 gr. sugar

    500 gr. dried figs

    250 gr. shelled almonds, peeled and toasted

    250 gr. of raisins

    bitter cocoa powder

    honey

    cinnamon

    2 gr. egg yolk for brushing

    PREPARATION

    How to prepare the recipe cucciddati

    With flour, lard, sugar and a little water to prepare a paste rather soft and compact and put it to rest. Separately, finely chop the almonds, dried figs and raisins, mixing them with a little 'honey and a bit' of crushed cinnamon. Add a few tablespoons of unsweetened cocoa powder and put the mixture to a simmer in a saucepan on low heat, stirring constantly until you will have a smooth mixture. Place the filling to cool so prepared, then cut into rolls of about four inches in diameter. Flatten the dough, reducing it into rectangular strips of width of about six centimeters and a thickness of a few millimeters. Place heavy rolls of filling, tucking in to close the compound. Cut a height of about twenty centimeters and join the two ends: so you will get some donuts. Practicing on them the incisions with the tip of a knife that allow the steam to escape during cooking. Brush the "cucciddati" with the beaten egg and place on a greased baking sheet in a moderate oven for about twenty minutes until nicely golden. Serve either hot or cold. Typical dessert of Christmas

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