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CAROB "GNOCCHI"
- 800 GR FLOUR;
- 200 GR CAROB POWDER;
- 1 EGG;
- ¼ LT WATER;
- SMALL PINCH OF SALT.
SIFT THE FLOUR INTO A MOULD ON THE TOP OF THE TABLE OR ON A WOODEN WORK BOARD, THEN MAKE A HOLLOW IN THE CENTRE OF THE MOULD AND DROP IN THE WHOLE EGG. ADD WATER AND SALT AND BEAT THE EGG UNTIL THE MIXTURE CAN BE WORKED BY HAND. KNEAD THE DOUGH UNTIL IT IS SMOOTH AND ELASTIC. ROLL OUT THE DOUGH TO REACH A THICKNESS OF 1 CENTIMETRE.
COUP INTO STREAPS AND MAKE THE “GNOCCHI” BY HAND OR BY THE PROPER MACHINE.
FOR “LASAGNE”, TAGLIATELLE”, “RAVIOLI” AND SO ON THE QUANTITY OF CAROB POWDER IS ALWAYS THE SAME; IT IS ONLY NECESSARY TO ADD ANOTHER EGG (SEE “TAGLIATELLE” RECIPE).
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CAROB "RISOTTO"
- 500 GR RICE
- 60 GR CAROB POWDER
- 60 GR GRATED WALNUTS
- 100 GR MUSHROOMS
- 100 GR CREAM
- 100 GR BUTTER
FIRST HEAT THE BUTTER INTO A PAN AND FRY THE MUSHROOMS. ADD THE WALNUTS AND THE CAROB MEAL QUICKLY FRY AND STIRRING CONSTANTLY. THEN ADD THE RICE AND STIR. POUR OVER 1 LT OF STOCK (BOUILLON) STIRRING ALL THE TIME. BRING TO THE BOIL, COVER AND COOK FOR 30 MINUTES OR UNTIL ALL THE STOCK IS ABSORBED.
BEFORE SERVING THE RICE FLAVOUR WITH CREAM AND SPRINKLE WITH CAROB MEAL.
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"RAVIOLI" OF RICOTTA
INGREDIENTS FOR THE FILLING:
- 1 KG RICOTTA
- 1 EGG
- SMALL PINCH OF SALT
- 60 GR CAROB POWDER
- 40 GR GRATED WALNUTS
INGREDIENTS FOR THE DOUGH: SEE THE PREVIOUS RECIPE MAKE THE FILLING:
PUT ALL THE INGREDIENTS IN A BOWL AND MIX WELL UNTIL YOU OBTAIN A SOFT MIXTURE.
MAKE THE PASTA: PLACE THE FLOUR IN A BOWL OR ON A WORK BOARD THEN MAKE A HOLLOW IN THE CENTRE OF THE MOULD AND DROP IN THE WHOLE EGGS. ADD WATER AND SALT AND BEAT THE EGGS UNTIL THE MIXTURE CAN BE WORKED BY HAND. KNEAD THE DOUGH UNTIL IT IS SMOOTH AND ELASTIC.
ROLL OUT THE DOUGH TO REACH THE RIGHT THICKNESS.
USING A TEASPOON PLACE TEASPOONS OF THE FILLING ON THE OBTAINED FOIL AND MAKE THE “RAVIOLI”.
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CAROB "TAGLIATELLE"
INGREDIENTS FOR 1 KILO
- 800 GR FLOUR
- 200 GR MEAL OF CAROB PULP
- 10 EGGS
- SMALL PINCH OF SALT
PLACE THE FLOUR IN A BIG BOWL OR ON A WORK BOARD. PUT ALL THE OTHER INGREDIENTS AND KNEAD THE DOUGH WELL. ROLL OUT THE DOUGH UNTIL YOU OBTAIN A THIN FOIL. RELAX THE ROLLED OUT DOUGH AND THEN CUT INTO “TAGLIATELLE”.
INGREDIENTS FOR THE DRESSING:
- 300 GR TUNA “BOTTARGA”
- 2 GARLIC GLOVES
- EXTRA-VERGIN OLIVE OIL
- PARSLEY
- ORANGE OR LEMON GRATED PEEL
- ½ GLASS DRY WHITE WINE
FIRST HEAT THE OLIVE OIL IN A PAN AND FRY THE GARLIC TOGETHER WITH THE BOTTARGA (250 GR); ADD THE WINE AND EVAPORATE. POUR THE TAGLIATELLE JUST STRAINED AND COOKED. BEFORE SERVING ADD THE MINCED PARSLEY, THE ORANGE OR LEMON GRATED PEEL AND THE GRATED BOTTARGA (50 GR).
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CAROB JELLY OR PUDDING
- 0,75 LT WATER
- 250 GR CAROB SYRUP
- 150 GR WHITE SUGAR
- 80 GR WHEAT STARCH
- AROMAS: CINNAMON OR ORANGE PEEL
PLACE IN A BIG BOWL THE SYRUP AND THE RIND OF A WELL-WASHED ORANGE OR A CINNAMON STICK. AFTER 2 HOURS REMOVE THE CHOSEN AROMA.
PLACE THE FLAVOURED MIXTURE IN A PAN, ADD STARCH AND SUGAR MIXING WELL. ADD THE WATER AND LET COOK 10/15 MINUTES ON MEDIUM HEAT STIRRING COSTANTLY.
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BISCUITS WITH CAROB
- 1 KG “00” FLOUR
- 300 GR SUGAR
- 200 GR CAROB MEAL
- 4 EGGS
- 250 GR BUTTER
- AROMAS: ORANGE OR CINNAMON
- MILK, IF NECESSARY
- 15-20 GR BAKING POWDER
- 100 GR CAROB SYRUP
COMBINE SUGAR, EGGS, SYRUP AND CINNAMON OR ORANGE, MIXING WELL TO PRESS OUT ANY LUMPS. BEAT THE MIXTURE WITH AN ELECTRIC OR WOODEN SPOON UNTIL CREAMY. ADD THE BAKING POWER AND IF NECESSARY SOME MILK. SLICE OFF CYLINDERS OF DOUGH EACH ABOUT 10 CM LONG AND SHAPE IN “S”. BAKE FOR ABOUT 15 MINUTES TO 210° C . WHEN COOKED TRANSFER THE BISCUITS TO A WIRE RACK WITH A SPATULA. LEAVE TO COOL.
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CAROB "NOVECENTO" BISCUITS
- 1 KG “00” FLOUR
- 180 GR CAROB POWDER
- 600 GR BUTTER
- 230 GR ICING SUGAR
- AROMAS BY CHOICE
COMBINE BUTTER, SUGAR AND THE CHOSEN AROMAS. ADD THE FLOUR MIXING WELL WITH YOUR FINGERS TO PRESS OUT ANY LUMPS. KNEAD THE DOUGH UNTIL IT IS ELASTIC. ROLL OUT THE DOUGH AND GIVE TO THE BISCUITS THE SHAPE YOU WANT. BAKE FOR ABOUT 10 MINUTES TO 210° C.
PS: BY CHOISE COAT WITH ORANGE ICING
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BISCUITS WITH ALMOND AND CAROB
- 1 KG WHOLE ALMONDS
- 1 KG SUGAR
- 300 GR CAROB POWDER
- 150 GR CAROB SYRUP
- WHITE EGG, IF NECESSARY
- VANILLA
COMBINE ALL THE INGREDIENTS IN A LARGE BOWL.
KNEAD THE DOUGH WELL UNTIL YOU OBTAIN A SOFT PASTRY. ROLL OUT THE DOUGH AND GIVE TO THE ROLLED OUT DOUGH THE SHAPE YOU WANT.
BAKE FOR ABOUT 13 MINUTES TO 210°C.
SUGGESTION
THE QUANTITY OF CAROB POWDER CAN BE RISED BY CHOISE.
IT IS ADVISED TO FLOUR THE BISCUITS WITH SOME CAROB POWDER BEFORE BAKING.
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CAROB "MOSTACCIOLI" BISCUITS
- 300 GR HONEY
- 500 GR CAROB SYRUP
- 150 GR WHOLE ROASTED ALMONDS
- MINCED ORANGE RIND
- FLOUR
PLACE SYRUP AND HONEY IN A PAN. LET MELT ON MEDIUM HEAT UNTIL NEEDED. POUR THE MIXTURE INTO A LARGE BOWL AND COMBINE ALMONDS, MINCED ORANGE RIND AND FLOUR MIXING WELL. KNEAD AND ROLL OUT THE DOUGH.
SHAPE THE DOUGH INTO A 25 CM LONG LOG.
PREHEAT THE OVEN TO 215° C.
SLICE OFF RHOMBUSES OF DOUGH EACH OF 2 CM THICK. COOK FOR ABOUT 13/14 MINUTES.
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CAROB ICE-CREAM
-
200 GR FULL-CREAM MILK
- 200 GR FRESH CREAM
- 100 GR WHITE SUGAR
- 350 GR CAROB POWDER
- 5 GR MEAL OF CAROB SEEDS (LOCUST BEAN GUM)
- 200 GR DEXTROSE
- 100 GR CAROB SYRUP
WITH SYRUP
- 200 GR FULL-CREAM MILK
- 200 GR FRESH CREAM
- 100 GR WHITE SUGAR
- 450 GR CAROB SYRUP
- 5 GR MEAL OF CAROB SEEDS (LOCUST BEAN GUM)
200 GR DEXTROSE
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