Ringworm On Dog Stomach

Pasticciotto Obama

Obama revolutionizes everything. The pasticciotto.
The inventor, mixing flour, eggs, sugar and cocoa, was Angelo Bisconti, Salento prized pastry chef in his workshop, bakery, deli and ice cream " Cheri " in Via San Francesco a Fields Salentina (Lecce) who runs with his wife.
Angelo and his faithful collaborators Maci said Paolino Andrea Schiavone long and Federica were working on a new base in chocolate that remark, however, the history of Salento. "I wanted a simple but fresh out of the norm. And the election as U.S. president Barack Obama has been for me the classic spark. "

Hence the pasticciotto, sweet Salento par excellence, as magically becomes black.

The idea seems nice So when the sunset from the top of its preparation Bisconti decide to change the setting. "Let's change! We take a percentage of fat and sugar and add the cocoa, "he exclaims, caught by the flash of genius. And in fact, comes out smooth and elastic dough comforted by an excellent test firing. Taken the first step, missing the last and decisive effort, alongside the new creature, a filling that enhances the quality. Andrea and Federica are entering into the scene by suggesting a new cream based sugar, eggs, flour and cocoa pasteurizing everything. Result: sufficient, but not satisfactory.
As always, we think, therefore, Captain Angelo regulate the amount of various ingredients of cream, to give round shape and cook the unborn child at the optimum temperature.

more info: www.pasticciottoaobama.com

Skidoo Yamaha Enticeur 340

"Porcedduzzi" The sweet Salentino

" Purcedduzzi " sweet christmas typical Salento


Ingredients 1 kg flour ( durum wheat, or 00)
1 / 2 cup olive oil 3 mandarins


salt 1 tablespoon pine nuts
cinnamon
2 jars of honey or sugar syrup to taste white wine


to gild the past Mandarin olive oil (do not fade too much) add Sift the flour together with the mandarin juice, salt, and knead all the white wine. After forming a dough thick enough to form a ball and let rest for about two hours.
then work the dough and form a stick from which to produce the cubes that will be processed as a kind of dumpling. Prepare the olive oil and fry the purcedduzzi little at a time, place on paper towel to rid excess oil.
Sacaldare honey in a water bath and the passarvici purcedduzzi with a slotted spoon, drain well and place direttamante on a serving plate. Garnish with pine nuts and cinnamon.

CURIOSITY '

* Instead of honey, depending on the tastes, purciadduzzi can be immersed in sugar syrup
following the same procedure of the folder (see recipe) and have the same plate together with the folder.
* Once the cubes are just working as a kind of dumpling using whistles, that forms in rush where you pour the cream cheese or ricotta.