Giglio Island: how to prepare 3 traditional Tuscan Easter recipes
- Published: 26-02-2016
- Category: Typicalness and Curiosities
These are typical dishes, to taste during every vacation. In addition, there are the specialties prepared only during the most important events of the year. Such as Easter. And these are three typical Easter recipes from Giglio Island, which will give your Spring vacation a very special taste.
1. Schiaccia di Pasqua
Ingredients: 3 eggs, 1 egg yolk, milk (200 grams), sugar (500 grams), flour (1 kilogram), anise liqueur (20 grams), ale yeast (75 grams), yeast, a small glass vermouth or Marsala.
Put the yeast into warm milk. Add some flour and all the other ingredients one by one. Take the dough and form three small loafs (just as if they were bread). When the loafs are leavened, brush them with egg yolk and bake for forty-five minutes.
When are cooked, cut the loafs into small slices.
2. Uova sode di Pasqua
Ingredients: eggs (choose how many), salsa d’acciugato.
It’s very easy to prepare them: boil and cool the eggs; remove the eggshells; cut the eggs into slices; sprinkle salsa d’acciugato (a very unique and tasty sauce made with anchovies, olive oil, vinegar, parsley, cherry tomatoes) on the slices.
3. Frittelle di patate di Pasqua
Ingredients: potatoes (1 kilograms), 3 eggs, 3 tablespoons of sugar, 1 glass of Sassolino or anisette, 1 small glass of cognac, 1 pinch of salt, flour.
After you have boiled the potatoes, mashed them and add all the other ingredients. Knead until the mixture becomes almost liquid. Using a spoon, pour the mixture into a pan with hot oil. When the mixture is cooked, garnish with icing sugar.
Image source: Flickr.com/photos/conanilRelated articles