Le Marche and Food
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The Muffin with Le Marche Origins | Orange Muffins

The Muffin with Le Marche Origins | Orange Muffins | Le Marche and Food | Scoop.it

Ingredients - For 12 muffins or 1 bundt cake

  • 325 grams (2 cups + 2 Tbsp) cake flour
  • 3 eggs
  • zest of 3 oranges
  • 60 grams (4 Tbsp) butter
  • 225 grams (1 cup + 3 Tbsp) sugar
  • 2 Tbsp Sambuca liqueur or Anisetta Meletti
  • 1 Tbsp milk
  • 2 1/2 tsp baking powder
  • 500 ml (2 cups) freshly squeezed orange juice, sweetened with 2 Tbsp sugar if needed
Mariano Pallottini's insight:

Stefan is a young chef from Amsterdam that loves the Italian cuisine and many times proposes Le Marche Regional Recipes.
This is the case of the orange muffin, this recipe has been discovered in another blog but the source was Marcella Hazan, that has introduced the Italian cuisine in US.
The recipe is attributed to Ancona in the Marche, and thanks to Stefan the Greek Ouzo (more available in US) is substituted with Sambuca or even better with the anise liqueur from Marche called Anisetta.

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Le Marche and Food
Discover Le Marche rich cuisine, great traditional and tasty food in between the coast and the mountain. A cuisine made by excellent products GMO-free, mostly organic or from sustainable techniques, supplied daily by skilled farmers, fishermen and harvesters: from tender shrimp to Conero muscles and from the white truffles of Acqualagna to ascolana olives stuffed with meat or fish, one of the most popular of the ascolana-style fried dishes.
Curated by Mariano Pallottini