Grandma's Slovenian Kifle Apricot & Nut Horns
I take you step by step through making my grandmothers homemade Slovenian Kifle Apricot & nut horns . The best Christmas cookies. Please hit Like & Subscribe if you liked and want to see more from me,
Full Written Recipe:
Link to My Grandma’s Slovenian Potica Nut Roll Video:
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Carol Of The Bells by Audionautix is licensed under a Creative Commons Attribution 4.0 license.
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His reaction when he sees her FEET for the first time…???? #Shorts
.His reaction when he sees her FEET for the first time…???? #Shorts
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Please be advised that this page’s videos are intended for entertainment purposes only. The videos on this page include scripted dramas, satires, parodies, magic tricks, pre-recorded videos, and other forms of entertainment. Names, characters and incidents are often the product of the director’s imagination, so any resemblance to actual persons or actual events is purely coincidental.
Ravioli Aperti / Casuncelli with Francine Segan, Renaissance / Medieval recipe
From Francine's Book Pasta Modern
available here:
Open Meat and Pear Ravioli
The concept of using the ravioli filling as a condiment for pasta is very liberating! It was popularized by the famous Italian chef Gualtiero Marchesi, who first introduced ravioli aperti open ravioli back in the '80's. Nowadays, many Italians, pressed for time, forgo ravioli making and turn the filling into a free-form sauce for the pasta. The flavors are the same and it saves time.
Bergamo, in Lombardy, is renowned for its casuncelli, highly delicious, very unusual ravioli, made with an odd but oh so tasty assortment of ingredients; salami, roast beef, pears, raisins, and crushed almonds cookies. The filling makes an exceptionally tasty, very unusual sauce for any shape dried pasta.
3 tablespoons butter
2 ounces (60 g) pancetta or bacon, diced
1 sweet sausage
4 ounces (115g) roast beef, Thinly sliced then cut into strips
1 large pear, Thinly sliced with peel left on
2 tablespoons golden raisins
3 to 4 small fresh sage leaves
1 garlic clove, minced
1 pound (455g) calamarata or other two pasta, preferably Felicetti or Garofalo
Zest of half lemon
Grana Padano or other aged cheese
Ground cinnamon
Freshly ground nutmeg
Minced fresh parsley
Salt and freshly ground pepper
2 to 3 amaretti cookies, crushed, optional
In a large skillet over medium-high heat. Add the pancetta and cook until crisp, about five minutes. Remove the sausage from the casing and crumble it into the pan; Cook until browned. Add the beef, pear, raisins, garlic and sage. Cook the mixture until the pears are soft.
Meanwhile, cook the pasta in salted water until it is almost al dente. Drain and toss it into the sauce along with a few tablespoons of cooking liquid. Stir well and cook, Adding more cooking liquid, if needed until the pasta is al dente. Stir in the zest and season with grated cheese, cinnamon, nutmeg and parsley to taste. Season with salt-and-pepper and serve the pasta topped with a sprinkling of amaretti crumbs.
Kiflis: Hungarian Christmas Cookies, Part Two: The Filling and Shaping the Kiflis
Watch over my shoulder as I make my family's favorite Christmas cookie according to my Hungarian great-grandmother's recipe. These Kiflis are buttery pastry cookies with a raisin walnut filling. In this video I show you how to make the filling and shape the cookies.
Read the full recipe here on my blog: