Grandmother's recipes Anna Moroni! M Moroni who is Anna? (Info from it.wikipedia.

org) October 2000 attended by journalists to show "Ready Steady Cook" live on Rai 1, where he presented a book a few minutes in which offers cooking classes to Anton ella Clerici. His character is that of "housewife" with a strictly practical app roach to cooking and home, as opposed to deliberately Beppe Bigazzi Tuscan culin ary approach that has a more elitist and academic. The two, with their exaggerat ed love-hate relationship, thus represent opposite poles in the transmission. In 2002Anna Moroni was the subject of a parody of Lucia Ocone Mai dire on Sunday w here his torment was repeated: "Have you washed your hands darling?", A phrase s he directs the daily Clerici. By Antonella Clerici has written several cookbooks , a line of tools under the brand from Ready Steady Cook, inspired by those she uses in transmission, was also put on the market. Nb: The collection will be upd ated each time try a new recipe ^ _ ^ UFFINS M A L L E M E L I D E M O R ANNA NS Ingredients: For about 12 muffins 260 g 00 flour 1 tablespoon baking powder 1 te aspoon salt 50 g sugar (if you use granulated sugar, increase it to 90 grams) 1 teaspoon cinnamon 2 eggs 180 g milk 4 3-4 tablespoons melted butter apples 2 tab lespoons Calvados or other liqueur (I did not put anything) you want: granulated sugar (optional) Method: Mix dry ingredients in a bowl: flour, yeast, salt, sug ar and cinnamon . Then put the liquid into another bowl the eggs, butter, milk a nd calvados and pour in flour. Knead quickly and add grated apple and half the r emaining apples into cubes. Mix again, quickly, then distribute the mixture by s poonfuls on greased and floured molds (if, like me, also used the paper cups are not needed) Sprinkle with granulated sugar Bake at 180 degrees until they are g olden . Let them cool before you eat up BISCUITS AND ORANGE OIL Anna Moroni Ingredients: 40 biscuits (but even more!) 2 oranges, olive oil: the same weight of the juice of two oranges (I used seed oil) sugar: equal weight of the juice o f two oranges, about 400 grams flour (it is likely that there need a little bit more) 2 egg yolks 10 grams of baking powder for brushing: 1 egg yolk 1 teaspoon milk Method: Grate the peel of half an orange, then squeeze both oranges. Weigh the juice and mix with olive oil, 2 egg yolks, zest, sugar and yeast, then add 3 00 grams of flour, stir and gradually add more flour until dough is consistency of a pastry. Form a ball, wrap with plastic wrap and keep in the fridge for half an hour. Roll out the dough to matarello then 2-3 mm, and cut out cookies with the wheel or with cookies cutters and place on a baking sheet covered with parch ment paper. Finally, the third Mix egg yolk with milk and cookies spenellare sur face Bake at 180 degrees for about 15 minutes. LEMON COOKIES FOR ANNA MORONI: Ingredients: 25-30 biscuits 400 grams of flour 20 0 grams butter 250 grams sugar a two egg yolks lemon juice of half a lemon pinch of salt Procedure: Mix flour, sugar Combine sugar, soft butter into small piece s, egg yolks, egg, grated lemon peel, juice and a pinch of salt Mix together unt il it forms a ball, wrap in plastic wrap and let rest in refrigerator for about 30 minutes. Form small balls and flatten a little bit (not too), put them on par chment paper covered baking dish Bake at 180 degrees pre-heated oven for about 1 5 minutes the oven and cool. Chocolate salami and kernels ANNA MORONI: Ingredients: 200g plain chocolate bisc uits 100 g hazelnuts 250 g sugar 100 g egg icing sugar for decoration Preparatio n: Put in a pan in water bath chocolate and sugar . Then add the egg slightly be

aten ater pour wrap

and turn right Take the biscuits coarsely chop the nuts Blend Remove from w bath the mixture of chocolate and hazelnuts and mix well then the cookies, the mixture on aluminum foil, make a sausage shape with your hands wet and in foil; Let rest in refrigerator for at least an hour for it to harden.

Tozzetti ALMOND AND CHOCOLATE FOR ANNA Moron: IN GR ED IENTI: 480-500 g of flour (the amount of flour is very dependent on size of eggs used) 300 g sugar 100 g soft butter or lard 3 eggs 1 packet baking powder 300 grams of almonds with the skin and cut in half 100 grams of dark chocolate coarsely chopped (2 large cubes ) Continue IM G: Place the flour on pastry, pour in the middle sugar, butter, eg gs, and begin to knead with your hands. Put the side of the fountain also yeast, so that it gradually amalgamated; knead quickly joining late also almonds and c hocolate. Form of loaves or bigoli not too large, place them far apart on a baki ng tray with paper of the suitable under and bake in preheated oven static A180 ° C for twenty minutes (must not be overcooked, or cut with difficulty). Once t he loaves are cooked cut obliquely to obtain tozzetti and put them to roast in o ven at 180 ° C for 10-15 minutes of roasting time depends on personal taste, or if you want more or less soft. Tips: If you want to get tozzetti less sweet, us e 280 grams of sugar instead of 300 g. If the chocolate is made in the tozzetti scales are darker, so it is preferable to chop the chocolate coarsely with a kni fe, so that tozzetti are clearer. This dough must be handmade and not the mixer. CHIOCCIOLA BRIOSCHI WITH APPLES AND CREAM OF ANNA Moron: Ingredients For the nut 500 grams flour 25 grams fresh yeast 250 g of milk 3 egg yolks a tablespoon of sugar I Have made 2 60 grams of soft butter pinch salt For the cream pastry: 250 gr milk 2 egg yolks 40 g flour 80 g sugar lemon flavoring (I used the grated pe el) Procedure: Prepare the cream: Scalado milk; Apart beat egg yolks with sugar, add flour, spices and milk then put on fire until it is thick; Cool Now prepare the nut: In a bowl put the flour, egg yolks and other ingredients, leaving the last soft butter together into a ball and put to rise for about 45 minutes to do uble in size then fill with the cold cream, apples and almonds chopped leaf roll and form the spiral. With a knife make cuts Allow dough to rise another half ho ur. Bake in preheated oven at 180 degrees for 40 minutes. Savoy SARDI OF ANNA MORONI Ingredients 40 large cookies: 500 grams of flour 00 1 75 g sugar 75 g lard (or butter if you want .. oil) 3 eggs 15 grams of ammonia o r any yeast cake .. (half a bag ) milk taste 1 pinch of salt buffing of a lemon. to cover: an egg white granulated sugar. Preparation: Turn oven to 180 ° Makin g the fountain on pastry with flour and put all other ingredients in the center ... If you find it too hard add a little milk mixture. You'll get a nice smooth dough, like a pastry. Roll out with rolling pin to a thickness of about 1 cm. Cu t to the train and intingeteli one side first album and then in sugar. Arrange w ell apart in the plate with naturally high in sugar and bake for 15 minutes at h alf height. Remove from the oven and let cool COFFEE BEANS 'OF ANNA MORONI: Ingredients: 100 g sugar 100 g butter 2 egg yolks 160 g flour 40 g cornstarch (cornflour) * if you can not substitute regular flou r or with frumina are ... well the same baking powder * half a sachet of vanilla a pinch of salt a teaspoon of instant coffee (nestcafè type) and two of ground coffee (what is used for mocha) a little milk if it were needed Preparation: Mi x together all ingredients until it forms a ball Form of sausages, as is done fo r the dumplings and cut into pieces each piece is incised in the middle, to give shape to the classic coffee bean arrange them on a baking sheet covered with pa rchment paper and bake at 160 degrees for 10 minutes the oven and let cool Cornetto di Anna Moroni: hole 1 / 2 baking powder water bath and let cool, yogurt and salt and work roll out the dough with Ingredients: 250g flour 125g butter 125g plain yogurt w Pinch of salt Preparation: Place the butter to melt in mix the flour and baking powder, melted butter, cold , to form a ball Let rest 10 minutes covered with a cloth a rolling pin and return 8 / 10 slices garnished to ple

ase (you can not stuff them) Bake at 180 degrees eg about 20 minutes out of the oven and allow to cool Anna Moroni cookies: Ingredients: 250 grams flour 150 grams soft butter 100 g ca ster sugar 100 g sugar 1 egg 1 pinch of salt 100 grams ground hazelnuts 100 gram s of chocolate chips half baking powder Method: Mix the flour, butter, both suga rs, baking powder r pinch of salt Mix well Add the egg, hazelnuts, and drops. Ma ke small balls and place on baking paper, taking care not to put too close! Then bake at 180 ° C for 15 minutes to cool good NUTELLOTTA OF ANNA MORONI: IN GR ED IENTI: 250 g dark chocolate 100 grams butter 100 grams of milk 100g sugar 200g flour a baking powder 4 eggs a pinch of salt For the topping: 250 ml cream a jar of Nutella ( 400 g) chocolate curls (I had t hem and I used the tails) little milk to moisten the base PROCEED IM G Melt the chocolate in a saucepan, butter and milk. Beat the egg yolks with sugar. Beat th e egg whites until stiff. Add to the mixture of melted chocolate, egg yolks fitt ed with sugar, flour, yeast and a pinch of salt. Then mix the egg whites. Bake a t 180 degrees for 30 minutes in a pan 24cm. diameter Prepare the filling: Whip t he cream and slowly add the Nutella Cut the cake and sprinkle the base with a li ttle milk Put 3 / 4 of the filling on the first disk. Recompose the cake and spr ead the remaining filling over. Finish decorating with chocolate curls YELLOW MUFFINS (Salted) Anna Moroni Ingredients: 250 gr flour 00 250 ml lukewarm milk 100 grams parmesan 50 grams of butter (or oil, as I did) plus a little for stencils egg 1 teaspoon sugar 1 tea spoon baking powder, pizza Salt and quiches A saffron taste Gruyere (or other ch eese) Method: Sift flour with baking powder and add salt and sugar Add the Parme san cheese, saffron and yeast to the Beat 's egg and join the cool melted butter Add the flour mixture and gradually add milk, stirring until benen get this dou gh Place the dough in buttered muffin cups and bake at 180 degrees for about 20 minutes. Let them rest a couple of minutes before you turn them. Pucci to Gaeta olives Anna Moroni Ingredients: 500 g. 00 200 g. flour Olive 200 ml milk 100 ml water 30 ml oil 15 grams of salt (to taste it anyway) 20 g. sugar cube of fresh yeast Procedure: Mi x the flour, oil, sugarmill, yeast dissolved in warm milk and water then salt an d mix until it forms a ball Let rise an hour deflate and form rolls and let rise half hour bake at 200 degrees for 20 minutes. Crescionda OF ANNA MORONI Ingredients 4 eggs 4 tablespoons amaretto pulverized (about 8 amaretti) 80 grams of biscuits or other biscuits to taste 3 tablespoons sugar 2 tablespoons full o f flour 500 ml milk 100 grams of grated dark chocolate or 2 tablespoons cocoa , grated lemon rind 1 pinch cinnamon 1 cup of rum or anisette (optional) 1 pinch o f salt Method Mix finely in a mixer the amaretti biscuits and then add the sugar , cinnamon, flour, cocoa, liquor the yolks and mix thoroughly. Pour the milk at room temperature uniting wire: a compound will be quite liquid. Then mount the e gg whites until stiff and join Pour the mixture into a non-stick pan 24 cm diame ter greased and floured. Bake at 180 degrees for about 20 minute or Languages cat Anna Moroni Ingredients: 100 gr flour 100 sugar 100 butter 1 egg vanilla essence a pinch of salt Method: Beat butter with powdered sugar Combine the flour and the vanilla ( optional) Place the egg whites until stiff with a pinch of add salt and also wit h a piping bag formed the languages of the cat pan covered with parchment paper and bake at 170 degrees for about 5-6min: I have brown, the edges

Chocolate and pear tart Anna Moroni Ingredients For the pastry: 300 g flour 150 g sugar 1 teaspoon yeast 3 egg yolks 150 g butter grated rind of a lemon filling : 2 pears 10 amaretti hand 100 g chopped dark chocolate Preparation: In a bowl c ombine the flour and butter into cubes, pour all the pastry and mix with other i ngredients. Putting to rest for 30 minutes in the refrigerator wrapped in foil. Roll out the pastry and 2 / 3 line a buttered and floured tart mold, the other p arty to leave the seals. Cut the pears into thin slices and place them on the do ugh,€scattered over macaroons and shortbread balls have advanced over the chopp ed chocolate Bake at 180 degrees for 30 minutes. Peanuts cherry Anna Moroni Ingredients: 250 g flour 00 100 g sugar 100 g butter ½ teaspoon baking powder 1 egg 1 egg yolk 150 g chopped hazelnuts 100 g pitted cherries 1 egg Preparation: Cut the butter into small pieces, add the powdered sugar, l ' Combine egg yolk and flour and baking powder Let the dough rest in refrigerator for half an hour Roll out the dough with the help of a little 'flour Formation of squares of 2.5 cm to the center a' cherry close 4 sides and form a ball Beat an egg and pass th rough the balls, then grew in chopped hazelnuts Bake at 180 degrees for 20 minut es. Soft orange cake Ingredients: 320 grams of sugar 330 g flour 4 eggs 170 grams of seed oil or corn 170 grams of orange juice (about 2 oranges) emmezzo a sachet of yeast Procedure : Beat eggs with sugar until they become Add foamy oil, juice and zest of two or anges, flour and baking powder then pour the mixture Butter the mold Bake in pre heated oven for about 40 minutes to 180 degrees. Remove from the oven and let co ol Muffins with thyme and parmesan Anna Moroni Ingredients: 115 grams of flour 2 teaspoons baking powder 50 grams grated parmes an cheese 1 pinch salt 1 egg 125 g plain yogurt 1 tablespoon oil ½ teaspoon thy me (or other spice) Method: Preheat oven to 180 ° C. Sift the flour, baking pow der Add the Parmesan and salt. In another bowl, beat the egg with yogurt, olive oil and thyme. Mix the two preparations without much work the dough Bake for 20 minutes Milk Biscuits Anna Moroni Ingredients: 500 gr flour 100 g margarine (I used butter) 150 g sugar 50 g skim milk powder (I have not made) 100 g milk 1 tablespoon honey 1 pinch salt 1 pinch vanilina 1 packet of yeast Procedure: Working together ingredients until dough is smooth and homogeneous. Spread the dough with a rolling pin to a thickness of about 2 mm. Formina with rectangular cut out biscuits (I have them trained with her hands) brush with milk and bake at 180 degrees for about 8 minutes. The rec ipe calls for low-fat milk powder, I had not and so I omitted a drop of increasi ng the normal milk Biscuits to yogurt and almonds Anna Moroni Ingredients: 1 cup of yogurt a whole pot of melted butter 1 jar of almond flour 150 g caster sugar 200 g flour 2 eggs, a packet of yeast sugar to taste Method: Pour melted butter into a bowl, add sugar stirring. Add the yogurt and stir in o ne egg at a time. Combine almond flour and normal sifted with the yeast. Mix eve rything with your hands, take a ball and keep in refrigerator for one hour. Roll out the dough to a thickness of one centimeter with various shapes cut out the biscuits. Bake on a buttered plate at 200 ° C for half an hour. Sprinkle with p owdered sugar. Almonds feel:) I used those without skin

Pastry OF ANNA MORONI Ingredients: 100 g butter 100 g sugar 200 g flour 1 egg a pinch of salt zest of lemon or orange Method: Mix sugar, flour Add the egg and grated lemon zest and s oftened butter into small pieces and mix form a ball. Wrap in plastic wrap and r efrigerate for half an hour. Ready to be used for cakes, pies or biscuits! CAKE ANNA PARADISE OF MORONI Recipe of the episode of 05.05.2009 Ingredients 250 g butter 310 g icing sugar 5 eggs 2 egg yolks 160 grams of flour 0160 g of potato starch 4 g baking powder v anilla (or one packet of vanilla) lemon zest grated a pinch of salt Method: Crea m the butter with icing sugar. Combine two egg yolks, eggs, salt, grated lemon z est, vanilla (or vanilla) and fit again. Sift in the flour, starch and baking po wder and add them to the compound before, turning slowly from the bottom up, so as not remove it Pour into the mold, 26 cm. Grease and flour Bake at 180 degrees for approximately 35-40 minutes. Do the toothpick test and then bake MUFFINS WITH BLACK OLIVES OF ANNA MORONI Ingredients: For 6 muffins: 180 g flour 3 eggs 100 ml olive oil 120 ml of milk o r cream 1 / 3 teaspoon of Herbes de Provence (I substituted with oregano) 1 teas poon salt a packet of yeast a sachet saffron (optional) 100 / 150 g pitted black olives Preparation: Sift flour and baking powder. Mix eggs, oil, milk, salt, sa ffron (optional) and spices. Stir to mix without insisting too. Add olives. Pour into a mold for six muffins and bake for 20-25 minutes at 180 degrees oven and cool Bow Tie WITH ALMONDS OF ANNA MORONI: 23/03/2009 episode of Ingredients: For the pasta: 2 eggs 200g flour OO For the s auce: 50 g shelled almonds and half a clove of garlic, peeled 60 gr spicy provol one (or other ... I mozzarella cheese) oil salt and pepper. Method: Chop the pee led garlic in a mortar with the almonds and beat well until finely crushed. Stir in 4 tablespoons oil flush, spicy provolone cheese, lightly salt and pepper and mix. Meanwhile prepare the pasta: Mix eggs and flour Knead the dough and let it rest. Take the dough and rolling dough with her grandmother duck, cut with the wheel cut strips of dough and form the butterflies. Bring plenty of water to a b oil in a pot, add salt and cook the butterflies. Combine the almond sauce 2 tabl espoons of the pasta cooking water and stir. Drain the butterflies to the tooth. Dressing in a bowl with the almonds. Muffins Corn flakes Anna Moroni [Episode of 12.05.2009] Ingredients 100g of cornflakes 100 grams of milk 100g fl our 1 egg 1 banana 1 apple oo 50 g of rum (or other liqueur or milk) a pinch of salt 50 grams of raisins teaspoon cinnamon teaspoon baking soda 1 / 2 packet of baking powder 50 grams of oil. 60 grams of sugar (added personnel) icing sugar P reparation: Soak the corn flakes in milk. Just be very wet combine lightly beate n egg, flour, sugar, bananas and apples cut into small cubes, raisins, rum, cinn amon, oil, baking soda and baking powder and finally salt. Mix well and put in w ell buttered molds. Bake in preheated oven at 180 degrees for about 20 minutes. SIMPLE CAKE WITH RASPBERRIES AND PEACHES OF ANNA MORONI Ingredients: 80 gr. sugar 1 ripe white peach soda and a basket of raspberries 80 gr. flour 80 gr. milk 2 eggs 2 tablespoons of honey a dash of brandy to fishing or other white liquor 1 / 2 vanilla bean or one packet of vanilla 1 pinch of ba

king powder Method: Beat the eggs with sugar and vanilla seeds (or vanilla ), co mbine the milk with honey and a tablespoon of brandy or other liquor fishing (or just a little more milk). Complete the batter with the flour sifted with baking powder. Mix everything gently for a few moments. Pour into a pan rather tiny. W ash fish and cut into slices, wash and dry quickly raspberries. Distribute radia l sull'impasto fishing and even raspberries. Bake at 180 degrees for 20 minutes. Remove from the oven and let cool.