Recipes from the Italian exchange

author: Aneta Nováková

Sweet delicacy to honour great virtue and flavour
(by a Radziwiłł chef)

Ingredients

20ml lemon juice 100g sugar
100g lemon peels cloves

Method

  1. Take a little pot, pour sougar into it and add water.
  2. Boil till it becomes thick (caramelizes).
  3. Squeeze lemon juice into a bowl. Cut lemon peels into small pieces.
  4. Pour lemon peels into the pot with caramelized sugar and stir.
  5. Pour lemon juice and add cloves, stir properly again.
  6. Pour into small cups or small glass jars and serve.

 

Doughnuts

Ingredients

2 tbsp. sunflower oil 250ml milk
1 egg 40g sugar
2 tbsp. rum 250g white flour
30g yeast plum jam
salt

Method

  1. Prepare leaven – for that, you need: yeast, 1/3 lukewarm milk, 1 spoon of sugar and 2 spoons of white flour.
  2. Mix remaining flour and salt.
  3. Add sugar, egg, rum, leaven and oil into the flour.
  4. Stir these ingredients with a wooden spoon in a bowl until you make dough.
  5. Once done, cover the dough in the bowl with a dishtowel.
  6. Put the bowl in a warm place and wait about 15 minutes until the dough rises.
  7. Work up the dough and put it on a desk sprinkled with flour.
  8. Roll the dough on the desk, it has to be about 2 cm thick.
  9. Carve cicles (e.g. with glass) from the dough about 6 cm big. Let them rise for a while.
  10. Enlarge the circles and make a small pit in each of them.
  11. Heat the oil in a pan and fry the doughnuts on both sides until they turn gold.
  12. In the end, you can put plum jam on the doughnuts and immediately serve.

 

Apple-berry-balls served with ice cream
(the personal favourite of August the Strong)

Ingredients

apple flour
light beer little wine berries
eggs lard

Method

  1. Mix eggs, beer and flour to get a nice thick dough.
  2. Cut apples and a hand of wine berries and add them to the dough.
  3. Finally, divide the dough into small parts and heat it in hot lard.

 

Fish fried au gratin with three grains

Ingredients

350g filleted fish  5g rosemary
 50g anchovy paste 3g thyme
 20g dry bread crust (coarse grains)  1g red pepper
 20g pistachios 30g butter
20g pine nuts 2g salt

Method

  1. Fillet the fish well from any bones.
  2. Spread it lightly with anchovy paste.
  3. Grind pistachios, pine nuts, herbs and pepper and add it to bread crust.
  4. Top the fish fillets with the grinded grains.
  5. Brown the fillets in a pan with a little extra virgin olive oil.
  6. Cook the fillets in oven at 180°C.
  7. Season with a bit of extra virgin olive oil.