Sunday, April 12, 2020

Colomba di Pasqua and Pasta with Salsa di Noci

There was a typical food at my home for Easter Friday....bacalao and  Pasta with Salsa di Noci. I remember the smell at my Nonno's kitchen.....and I love it!

Pasta with Salsa di Noci.

150-200 g Walnuts (shelled)
350 ml Milk
50 g Bread
70 g Parmesan cheese
3 clove of garlic

Heat the milk and put the bread for few minutes. When it is warm, put in the blender. Add the remaining ingredients, and blend them all together. Taste it for salt and garlic. It has to be creamy, add milk if necessary.  Boil the pasta and reserve 1/2 cup of water to make the sauce more creamy. Mix and serve. Enjoy!

This year, we made Colomba di is delicious!

Colomba di Pasqua.

5 grams dry instant yeast
100 g of flour
100 g of whole milk
2 tablespoons of sourdough starter (optional)

Mix all together and let it rise for 1 hour

1st dough
150 g of  flour
10 g of sugar
1 yolk (keep the egg white)
1 egg
30 g of  butter
Pinch of salt

Mix all together, and add the biga. Let it rise for 1 hour.

2nd dough
100 g of  flour
70 g of sugar
5 grams of yeast
80 g of  butter
100 g candied orange peel
70 g of  raisins
1 teaspoon of vanilla essence
1/2 teaspoon of almond essence

Mix all together with the 1st dough and biga, let it rise for 2 hours, and keep in the fridge overnight.

Sliced almonds
Egg white

Take the dough out of the fridge. Let it shape in a colomba shape. Let it at room temperature for 1 hour. Preheat the oven at 350F. Brush with egg white, and cover it with sugar and almonds. Bake it for 35 minutes or until golden brown. ENJOY!

1 comment:

  1. That Easter bread with Biga looks amazing! And I can't wait to try that creamy walnut sauce for my pasta next time.