{"id":8001,"date":"2014-12-05T08:00:00","date_gmt":"2014-12-05T08:00:00","guid":{"rendered":"https:\/\/blogs.transparent.com\/italian\/?p=8001"},"modified":"2014-12-05T20:09:24","modified_gmt":"2014-12-05T20:09:24","slug":"i-mostaccioli-napoletani","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/italian\/i-mostaccioli-napoletani\/","title":{"rendered":"I Mostaccioli Napoletani"},"content":{"rendered":"

Last week I wrote a post in which I introduced some Useful Household Vocabulary<\/font><\/strong><\/a>. In today\u2019s recipe we\u2019ll see a practical application of that vocabulary, and cook something delicious at the same time!<\/p>\n

I mostaccioli<\/strong> are a type of biscuits traditionally made during advent, the period from the 8th of December, <\/strong>Festa dell\u2019Immacolata<\/font><\/strong><\/a>, up until Christmas day. These delicious biscuits are traditionally from the Campania region, and were originally made using mosto <\/strong>(must), from which they take their name. You can find variations in the name mostaccioli<\/strong> in many other regions of Italy, e.g.: mustaccioli<\/strong>, mostazzoli<\/strong>, etc., but the recipes tend to change from region to region or town to town, and often they have virtually nothing in common with Mostaccioli Napoletani<\/strong>.<\/p>\n

I tasted i mostaccioli napoletani<\/strong> for the first time last December, when our friend Michele gave some to us. They were made by his wife Cinzia, una napoletana verace<\/strong> (a real Neapolitan), according to her mother\u2019s recipe. So, andiamo a cucinare i mostaccioli napoletani tradizionali <\/strong>(let\u2019s go and cook the traditional Neapolitan mostaccioli<\/strong>):<\/p>\n

\n\n\n\n
\"Mostaccioli_515\"<\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table><\/div>\n

\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Ingredienti:<\/strong><\/font><\/td>\nIngredients:<\/font><\/td>\n<\/tr>\n
500 gr di farina tipo 00<\/strong><\/font><\/td>\n500 grams of plain flour<\/font><\/td>\n<\/tr>\n
300 gr di zucchero semolato<\/strong><\/font><\/td>\n300 grams of caster sugar<\/font><\/td>\n<\/tr>\n
10 gr di bicarbonato<\/strong><\/font><\/td>\n10 grams of bicarbonate<\/font><\/td>\n<\/tr>\n
25 gr di cacao amaro<\/strong><\/font><\/td>\n25 grams of plain (dark) cocoa<\/font><\/td>\n<\/tr>\n
la scorza di mezza arancia o limone grattugiata<\/strong><\/font><\/td>\ngrated rind of half an orange or half a lemon<\/font><\/td>\n<\/tr>\n
un cucchiaino raso di cannella<\/strong><\/font><\/td>\none level tsp. of ground cinnamon<\/font><\/td>\n<\/tr>\n
un cucchiaino raso di chiodi di garofano<\/strong><\/font><\/td>\none level tsp. of ground cloves<\/font><\/td>\n<\/tr>\n
un cucchiaino raso di noce moscata<\/strong><\/font><\/td>\none level tsp. of ground nutmeg<\/font><\/td>\n<\/tr>\n
200 ml di acqua c.a.<\/strong><\/font><\/td>\nabout 20 cl of water<\/font><\/td>\n<\/tr>\n
700 g di cioccolato fondente per la copertura<\/strong><\/font><\/td>\n700 grams of plain (dark) chocolate for the coating<\/font><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Procedimento<\/strong> = Preparation:<\/p>\n

Setacciate<\/strong> (sieve) the flour into a big mixing bowl. Aggiungete<\/strong> (add) the sugar, grated rind, cocoa, and spices. Mischiate<\/strong> (mix) everything together and then make a well in the centre. Scaldate<\/strong> (heat) the water to a lukewarm temperature and dissolvete<\/strong> (dissolve) the bicarbonate into it. Add the lukewarm water to the flour mixture, and mix. Lavorate la pasta<\/strong> (knead the dough) until it\u2019s firm but pliable (you may need to add a little more water)<\/p>\n

Dividete<\/strong> (divide) the dough in two. Take one of the two halves, and with a rolling pin stendete<\/strong> (roll out) the dough to a thickness of 1 cm. With the help of a biscuit cutter or knife tagliate<\/strong> (cut) the dough into diamonds, roughly 5 cm in size. Repeat with the rest of the dough. You should be able to make about 35 biscuits (if you only have 10 you\u2019ve made gigantic mostaccioli<\/strong>!)<\/p>\n

Preriscaldate il forno<\/strong> (preheat the oven) to 180\u00b0C (350\u00b0F). Foderate una teglia<\/strong> (line a baking tray) with greaseproof paper. Sistemate<\/strong> (arrange) the mostaccioli<\/strong> on the prepared baking tray, infornateli<\/strong> (put them in the oven), and cuoceteli<\/strong> (bake them) for about 10 minutes.<\/p>\n

In the meantime roughly spezzettate<\/strong> (chop) the chocolate, put it in a bowl, and put the bowl on the top of a saucepan containing boiling water in order to fondere<\/strong> (melt) the chocolate. Quando i biscotti sono cotti<\/strong> (when the biscuits are cooked), sfornateli<\/strong> (take them out of the oven). Using a fork or a pair of kitchen pincers immergete<\/strong> (dip) the mostaccioli<\/strong> one at the time in the melted chocolate in order to coat them, and then place them on some greaseproof paper until they are completely dry.<\/p>\n

When the mostaccioli<\/strong> are ready, pack them in an airtight container, and send them to Serena and Geoff, C\/O Transparent Language, Boston. \"Winking<\/p>\n

Mostaccioli<\/strong> will keep for two weeks if kept in a sealed container, but as they\u2019re troppo buoni<\/strong> (really good) I doubt that they\u2019ll last more than a couple of days.<\/p>\n

Ora che abbiamo finito di cucinare, puliamo il piano della cucina e rimettiamo tutto a posto!<\/strong> (now that we\u2019ve finished cooking, let\u2019s clean the work surface and put everything back to its place!)<\/p>\n","protected":false},"excerpt":{"rendered":"\"\"

Last week I wrote a post in which I introduced some Useful Household Vocabulary. In today\u2019s recipe we\u2019ll see a practical application of that vocabulary, and cook something delicious at the same time! I mostaccioli are a type of biscuits traditionally made during advent, the period from the 8th of December, Festa dell\u2019Immacolata, up until…<\/p>\n

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