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On 26 Jan 2006 at 11:33, David wrote:

> Hi:
>   I found the recipe for cenci on your web site.  I know this 
> will make you crazy, but I'll ask anyway.  My mother made what 
> she called crustolli once a year, I think around Spring.  
> She put either whiskey or brandy in her dough, and after rolling 
> the dough super, super thin, tying and knotting and frying these
> addictive treats, and after draining on paper towels, my papa would
> sprinkle them with granulated sugar.  This was an all day project
> because she made so many.  My family was from the Veneto region, but
> when I lived in Torino many years ago, I found bugie in bakeries
> there.   They were dusted with powdered sugar and were not as thin as
> Mama's.  If and when you can give me any info, I would be soooo
> appreciative.  Thanks. Gloria. 

Hello Gloria,

I believe that you are referring to "crostoli." These are a popular treat in Italy, particularly at carnival time. The recipes that I found for this all used either rum or wine, and called for dusting with powdered sugar, not granulated. See below.



1/2 teaspoon salt 
1 1/2 tablespoons sugar 
3 large eggs, room temperature 
1 (5 ounce) can evaporated milk 
1/2 teaspoon vanilla extract 
2 tablespoons rum (optional) 
3 1/2 cups all-purpose flour 
vegetable oil for frying 
confectioners' sugar 

With an electric mixer on high speed, beat together salt, sugar, 
and eggs until very fluffy. Stir in evaporated milk, vanilla 
extract, and rum. Gradually mix in flour; knead well with dough 
hook until dough begins to blister, about 10 minutes. (If dough 
is still sticking to bowl after 5 minutes, mix in 2 tablespoons 
of additional flour, 1/2 tablespoon at a time.) Remove dough, 
and cover with plastic wrap; set aside 20 minutes. 
Pour oil into a deep fryer or Dutch oven to a depth of 2 inches, 
and heat over medium heat to 350 degrees F (175 degrees C). 
Separate dough into small portions. On a lightly floured surface, 
roll out dough portions until very thin. Cut into long, narrow 
strips (about 6 inches by 1 inch). With a sharp knife, make a 
slit in the center of each strip, and draw one end through the slit.
Fry in hot oil until puffy, blistered, and very light golden brown, 
about 1 to 2 minutes. 
Remove to paper towels to cool. Sprinkle with confectioners' sugar. 
Store in an airtight container. 

3 eggs 
3 tablespoons sugar 
1/4 cup milk 
1/4 cup light rum 
3 tablespoons butter, melted and cooled 
1 teaspoon grated lemon zest 
1/4 teaspoon salt 
3 1/2 to 4 cups all-purpose flour 
Vegetable oil 
Confectioners sugar 
Beat eggs and sugar in medium bowl until light and foamy. Stir 
in milk, rum, butter, zest and salt. Place 3 1/2 cups flour in 
large bowl; make well in center. Pour egg mixture into well. Stir 
with fork until mixture cleans sides of bowl; gather into a ball. 
If dough is sticky, gradually work in as much of the remaining 
flour as needed. Knead on lightly floured surface until smooth 
and pliable, 8 to 10 minutes. Divide dough into 4 equal pieces. 
Working with 1 piece at a time, roll out on lightly floured 
surface into thin sheet about 1/16 inch thick. Cut with fluted
pastry wheel into 6x1 inch strips. Slit centers. 

Heat oil in large saucepan to depth of 3 inches. Fry crostoli, 
a few at a time, turning once, until golden, about 2 minutes. 
Drain on paper toweling; cool. Sprinkle with confectioners sugar. 
Makes about 8 dozen. Store in tightly covered container. (A hand 
cranked pasta machine can be used to roll out dough). 

2 cups flour 
1/2 egg yolk 
1 egg 
2 Tbsp. unsalted butter 
lemon zest of 1/2 lemon 
1/4 cup dry Marsala wine 
pinch of baking powder 
1/2 tsp. Vanilla 
2 1/2 Tbsp sugar 
oil to fry 

Mix all the ingredients except the oil in a bowl. Once the dough 
takes a form, knead it well for a few minutes. Roll it out a bit 
at a time until it is about as thin as you can get it. Use a 
little flour if it is too sticky. Cut the dough with a pasta cutter 
in parallelogram shaped pieces (), cutting a slice or two in the 
middle of each piece. 

Heat the oil for frying, a big pan is better with at least 2 to 3 
inches of oil. Add the Crostoli a few at a time. Turn them quickly 
as they only take a few seconds per side. They should be light golden
brown, but not too brown. Place them on paper towels to absorb the 
excess oil. Dust them with powder sugar and serve. 

Notes: If you don't want to use Marsala you can use milk in its 
place but changes the flavor. There's no problem if you use Marsala 
for the kids as the alcohol gets cooked out when they are fried. 

Serves: 4 to 6 

Nipples of Venus Revisited

On 26 Jan 2006 at 11:25, Maritza wrote:

> I just saw the movie Mozart again and the confection Salieri offers
> Constance which he specifically tells her are called Nipples of Venus,
> are covered with a white coarse sugar type icing. I don't think anyone
> has come up with the right recipe. If you see the movie, you'll see
> what I mean.
> Respectfully yours,
> Maritza

Hello Maritza,

The photo of the dish of "Nipples of Venus" or " Capezzoli di Venere" from the movie (The movie is "Amadeus") is in several places on the Internet. As you say, the confections shown are white. But the recipes for this dish are for brandied chestnuts coated with chocolate, which will result in brown "nipples". Even the recipe given on the "Amadeus" tribute site is for chocolate-covered confections, not white ones.
Amadeus Immortal

See also:
Nipples of Venus
Nipples of Venus
More Nipples of Venus

What's the solution to this puzzle?

You begin with the view that the recipes must be wrong. I chose the opposite view, and I believe that I have found evidence that I am correct. You see, I speculated that the movie makers might have decided that the authentic brown "nipples" did not look as striking on film as white ones would, so they changed the recipe and used either white chocolate or almond bark to coat the confections. According to another "Amadeus" tribute site that I found, they were not even that close to authentic. The movie makers just used plain marzipan molded to look like nipples. See:
The Amadeus Experience

Quoted from "The Amadeus Experience":
"...did you know that the movie version of these supposedly delicious Capezzoli's were no roman chestnuts? In fact, the makers of Amadeus used plain marzipan and Elizabeth Berridge (Constanze) HATES marzipan. Now, that's an actress, I'll tell you, because we never suspected a thing!"

So, Maritzam if you want to be accurate to the real, authentic recipe for Capezzoli di Venere, then you'll use the chocolate recipe that results in brown "nipples". If you want to be accurate to the movie Amadeus, you'll make white "nipples of marzipan" instead. You might compromise and use my suggestion of white chocolate to be semi-accurate to both.

Good luck with your event!


Hot Texas Wieners

On 26 Jan 2006 at 13:49, marylou wrote:

> I am looking for a recipe for the sauce they put on hot texas
> wieners. They are very popular in northern New Jersey
> were I am from.
> Thank You
> Mary Lou 

Hi Mary Lou,

Did you know that there is an entire site devoted to these? See: Hot Texas Wieners

There's no recipe on that site, but they say:

"...placed in a bun, topped (in strict order) with a spicy, ballpark-style mustard, chopped onions, and a chili sauce containing ground beef, tomatoes, more onion, and a "secret" blend of spices, including (I believe) cayenne, cinnamon, allspice, and cumin."

I could not find a recipe for the sauce on the Internet, but it's basically a variation of a Greek "coney sauce". Start with the coney recipes on my site and modify them according to the above description, and i think you'll come up with something close.

More Hot Dog, Chili Dog & Coney recipes


Argentinean Recipes

Sites with Argentinian recipes:


Go South America

Argentina Food

Argentinean Chimichurri Sauces

1/2 cup olive oil
1/4 cup red wine vinegar
1/2 cup chopped onions
1 teaspoon finely chopped garlic
1/4 cup finely chopped parsley
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper

In a bowl, combine the oil and vinegar, and beat them together 
with a whisk or fork. Stir in remaining ingredients, and taste 
for seasoning. To develop it's flavor, let the sauce stand at 
room temperature before serving. Chimichurri is a traditional 
sauce for grilled and roasted meats.

Makes about 1 1/2 cups.
Potato & Beef Empanadas

2 medium potatoes, boiled for 5 minutes
1 tablespoon olive oil
1 pound extra lean ground beef
1 onion, chopped
1 teaspoon chile powder
3/4 teaspoon round cumin
Salt and pepper to taste

3-1/2 cups flour
2 teaspoons baking powder
1 teaspooon salt
1/2 cup butter, chilled well and cut into 1/2 inch pieces
1/2 cup vegetable shortening
5 tablespoons (or more) cold water
Chimichurri Sauce (optional)

For filling:
(This can be made in advance and refrigerated until ready to use.)

Grate the potatoes and set aside. In a large skillet, heat the 
olive oil. Add the ground beef and brown, breaking up as it cooks. 
Add potatoes, onion, spices and salt and pepper to taste. Cook 
until ingredients are soft. Cool.

For pastry:
Mix flour, baking powder and salt in a bowl. Cut in shortening 
and butter until mixture resembles a coarse meal. Add enough 
cold water for the dough to come together and form a ball. Knead 
until smooth. Let rest 10-15 minutes.

Preheat oven to 400 degrees F. On a lightly floured board roll 
pastry to 1/8-inch thickness. Using a 5 to 6 inch cutter, punch 
out rounds. Spoon about 2 tablespoons of the filling in center 
of each. Fold pastry in half and seal edges, crimping with a fork. 
Bake on ungreased sheet for 15-20 minutes. Serve with chimichurri 
sauce, or eat as is.
Alfajores De Maizena Rellenos Con Dulce De Leche

12 T. butter
1 C. sugar
1 egg
2 egg yolks
2 T. cognac
2 1/2 C. cornstarch (corn flour)
1 C. all-purpose flour
1 tsp. vanilla extract
1/2 tsp. baking powder
Zest of 1/2 lemon
Dulce de Leche
Grated coconut
* Dulce de leche can be found in any good Hispanic market.
Cream the butter and sugar together. Add the remaining ingredients 
except the dulce de leche and coconut and mix well. Turn onto a 
floured work surface and knead until the dough is smooth. Let the 
dough rest for 15 minutes.

Roll the dough out to a thickness of about 1/4 inch and cut into 
2-inch rounds. Place on a greased cookie sheet and bake in a 
preheated 300 F oven for 20 minutes. When cool, spread some 
dulce de leche on the bottom half of the cookies and make a 
sandwich with the remaining cookies. Squeeze the sandwiches so 
that some of the dulce de leche is squeezed out the sides, and 
roll the sides in the grated coconut. Makes about 12 cookie 

Dulce de leche
Pour 1 can sweetened condensed milk into 9-inch pie plate. 
Cover with aluminum foil; place in larger shallow pan. Fill 
larger pan with hot water. Bake at 425F for 1 hour or until 
thick and caramel-colored. Beat until smooth.


Candy Making

On 27 Jan 2006 at 23:39, carrie wrote:

> Hello,
> My name is Carrie and I have added a candy making book online
> for everyone to read, The Art of Candy Making - 1915.   I am currently
> adding another title, Candies and Bonbon and How To Make Them by
> Marion H. Neil -1915.   I was hoping you would like to add my link to
> your site. My webpage is
> .    
> Thanks you very much for your time,
> Carrie 

Hi Carrie,

I certainly will add a link. This is a great resource!



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