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FIERI Boston Recipes Page Panzanella Limoncello Almond Baci ("Kiss") Cake Ensalata Mista with Two Classic Vinaigrettes Asparagus and Anchovy Sauce Codfish, Sicilian-Style Pasta Primavera w/ Spring Lamb and Herb Meatballs Phyllo Dessert Purses Sausage & Peppers Pasta Mediterranean Pasta Torta al Vino Il Ciambellon' Marchegian' Philly Pizza Steaks |
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FIERI Boston's Recipes Page Il
Ciambellon' Marchegian' I
learned how to prepare this Easter dessert/bread from my nonna Leona
(Ancona, Italy). The Italian word ”ciambella” translates
as “ring-shaped cake” in English and thus ciambellone
is a very large ring-shaped cake. The Marchigian’ side of my
family never pronounces the vowels at the end of Italian words,
therefore you will note that in standard Italian this dessert is
more commonly known as “ciambellone marchigiano.” Enjoy
this traditional dessert served warm with caffè or even a
glass of wine.
Mix together flour, sugar, baking powder and salt in large mixing bowl. Create a hole in the center of the mixed ingredients. In a separate bowl, beat 3 eggs and add the milk, melted butter, vanilla and anise seeds. Beat all of the wet ingredients well with a mixer. Pour the wet mixture into the center of the dry ingredients. With a fork, stir the dry ingredients into the wet mixture to form a sticky dough. With floured hands, form the dough into a ball. Form the dough into the shape of a wreath/ring and place on a greased 11 in. x 17 in. cookie sheet. With a pastry brush lightly coat the ciambellon’ with the beaten egg and sprinkle the nonpareils (or sugar) over it. Press the candies (or sugar) lightly into the dough. Bake
at 350F for 30 min or until just golden brown. Transfer to a cooling
rack. |
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