BREAKING NEWS

Tuesday, September 6th, 2016

LIFE ON THE STOOP

ENDORSES DONALD J TRUMP!

Donald Trump - Taking Care Of Business

Donald Trump – Taking Care Of Business

 The Future President, Donald J Trump and The Next First Lady, Malania Trump
The Future President, Donald J Trump and The Next First Lady, Malania Trump

Trump Kids - Working Together For The Good Of The Cpuntry

Trump Kids – Working Together For The Good Of The Country

 

No Room for
Hate 

Edgar Guest

wrote this poem about a century ago.  It is still true today!

We have room for the man with an honest dream,
With his heart on fire and his eyes agleam;
We have room for the man with a purpose true,
Who comes to our shores to start life anew,
But we haven’t an inch of space for him
Who comes to plot against life and limb.

We have room for the man who will learn our ways,
Who will stand by our Flag in its troubled days;
We have room for the man who will till the soil,
Who will give his hands to a fair day’s toil,
But we haven’t an inch of space to spare
For the breeder of hatred and black despair.

We have room for the man who will neighbor here,
Who will keep his hands and his conscience clear;
We have room for the man who’ll respect our laws
And pledge himself to our country’s cause,
But we haven’t an inch of land to give
To the alien breed that will alien live.

Against the vicious we bar the gate!
This is no breeding ground for hate.
This is the land of the brave and free
And such we pray it shall always be.
We have room for men who will love our flag,
But none for the friends of the scarlet rag.

Life On The Stoop: Whether you have ever been to Brooklyn or not or lived in the 1940’s or not, this is sure to be a treasured book of stories and art for any one.
 

 

Sfogliatella ad Frolla

Sunday, December 18th, 2016

ricetta

Dopo aver conosciuto le origini e l’antica disputa tra la città di Napoli e Conca dei Marini, sulla paternità

della sfogliatella,

leggiamo la ricetta che qui viene proposta nelle due varianti: la riccia e la frolla.

After getting to know the origins and the ancient dispute between the city of Naples and 
Conca dei Marini, the authorship of the puff, we read the recipe here is offered in two 
variants:
 the curly and the pastry.

 

La prima è di forma triangolare ed è formata da croccantissimi strati di pasta sfoglia, mentre la seconda

è di forma

rotondeggiante ed è fatta con pasta frolla soffice e deliziosa.

 

The first is of triangular shape and is formed by croccantissimi layers of puff pastry,
 while 
the second is of round shape and is made with a soft and delicious pastry.

sfogliatelle

Le due “sorelle”: la riccia e la frolla

Il ripieno della sfogliatella è identico per entrambe le varianti ed è composto da 250 gr. di ricotta,

150 gr. di semolino, 150 gr. di canditi misti, 150 gr. di zucchero a velo, un uovo, una goccia di

essenza di vaniglia ed un pizzico di cannella in polvere.

The filling of the sfogliatella is identical for both variants and is composed 
of 
250 gr. ricotta, 
150 gr. semolina, 
150 grams. Mixed, 
150 gr candied. of powdered sugar, 
one egg, 
a drop of vanilla essence 
and a pinch of cinnamon powder.

Per la preparazione del ripieno, occorre far bollire in una casseruola mezzo litro d’acqua e versarvi

il semolino a pioggia e mescolare. Fatto raffreddare il semolino lo si pone in una terrina,

mischiandolo

alla ricotta, all’uovo, allo zucchero a velo, ai canditi e agli aromi. Far riposare il composto in frigo.

To prepare the filling, you need to boil in a saucepan half a liter of water 
and 
pour the semolina and stir. Cooled semolina place it in a bowl, mixing it 
with 
ricotta, egg, icing sugar, candied fruit and aromas. Let the mixture rest in 
the refrigerator.

ripieno

Ripieno delle sfogliatelle

Per la sfogliatella frolla preparare la pasta frolla con 500 gr. di farina, 200 gr.

di strutto e 200 gr.

di zucchero e 3 uova. Dopo averla fatta riposare sistemarla su una spianatoia e con

l’aiuto di una

tazzina o di un tagliapasta otterrete dei dischi uguali. Al centro di ognuno ponete il

ripieno e copritelo

con uno uguale, posizionarle su una placca da forno e cuocere a 180° per circa

15-20 minuti.

To prepare the pastry puff pastry with 
500 gr. of flour, 
200 gr. lard and 
200 grams. sugar and 
3 eggs. 

After making her sit it on a work surface and with the help of a small 
cup or a 
cutter you will get the same disks. At the center of each place the 
filling and 
cover with an equal, place them on a baking sheet and bake at 350 degrees 
for about 15-20 minutes


frolla

Sfogliatelle frolle da infornare

Following sprinkle with icing sugar.
In seguito spolverare con dello zucchero a velo.

frolla

Sfogliatella frolla

Per la sfogliatella riccia, bisogna preparare la pasta sfoglia, con 400 gr. di farina,

150 gr. di burro e 50 gr.

di zucchero semolato, un pizzico di sale e un pò d’acqua sufficiente ad avere un composto

elastico e sodo.

Dividerlo in 4 sfoglie e sovrapporle, arrotolandole. Tagliare delle fette larghe 1 cm ed

ognuna piegarla

‘a cappuccio’, spingendola con le dita, nella quale va riposto il ripieno.

For the curly puff, you have to prepare the pastry, with 
400 gr. of flour, 
150 gr. of butter and 
50 gr. granulated sugar, 
a pinch of salt and 
a little water sufficient to obtain a compound elastic and firm. Divide 
it into 4 layers 
and superimpose them, rolling it. Cut large slices of 1 cm each and fold 
'hood', 
pushing it with your fingers, in which the filling is placed.

sfogliatelle

Fette ripiegate ‘ a cappuccio’

Adagiare le sfogliatelle su una teglia da forno e cuocere a 200° per 20 minuti, poi a

180° per altri

20 minuti ed infine a 320 per 10 minuti.

Servirle cosparse con dello zucchero a velo.

Lay the puffs on a baking sheet and bake at 400 for 20 minutes, then at 
356 for another 20 minutes and finally at 320 for 10 minutes.

sfogliatella

Et voilà! Pronta per essere gustata!

Un’avvertenza: presi dal profumo della sfogliatella calda evitate di addentarla voracemente.

La sfoglia è calda ma il ripieno è rovente!

 

Et voila! Ready to be enjoyed!
Warning: taken by the smell of warm puff avoided to bite voraciously. 
The dough is warm but the filling is hot!
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