The Cooking with Nonna Wedding Tales by APeventdesign
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When Life Gives You 🍋 LEMONS... What an amazing day styling for Cooking with Nonna at Blackman Plumbing Supply in South Hampton in their gorgeous outdoor kitchen display. Special thank you to Botticelli Foods for their delicious selection of Italian Products. Much love to @beautybyenza and @makeupbygabriella for always making Rosella look beautiful. #apeventdesign #destinationweddingsitaly #eventdesign
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Family fun making Roccoco with Nonna Pina!
#NeapolitanRoccoco
Makes about 30 Roccoco
1kg of flour
800 grams of sugar
500 grams of toasted almonds
500 grams toasted hazelnuts
1 bag of of spices called pisto about 16 grams (this Italian mixture is about 1/2 teaspoon of each cinnamon , vanilla , coriander , cloves , star anise and ground nutmeg)
Pinch of Salt
200 ml of warm water boiled with Orange peel
1 teaspoon baking powder
2-3 egg yolk for brushing
Method:
Boil 200 ml of water with orange peel. Cool and poor the warm water in mixer (take out the peel). Mix in the spices and sugar. Add a pinch of salt and baking powder. Slowly add the flour. Once the mixture becomes a dough consistency pour dough onto counter and continue kneading with some flour. Toast almonds and hazelnuts and cool them before adding. Knead the almond and nuts into the dough slowly. Roll pieces of dough into a donut shape. Place on parchment paper and brush with egg yolk.
Pre heat oven to 390 bake each batch for 15 minutes.
