ARANCINI DI RISO COTTO DI BENEDETTA PARODI

Image taken from the official site www.imenudibenedetta.la7.it

They are locked in the house with my daughters cooled, that patience!
The spring shows no sign of arriving, it is windy outside and the temperature does not help, so are waiting of, and it is appropriate to say  "better times" I hope that summer will soon come and take away all these seasonal ailments.
So today I present a recipe that comes from a beautiful and hot land: Sicily with its arancini di riso
The recipe I got it from a very successful Italian transmission, i menù di benedetta.
She is fantastic, always offers recipes easy to make and guaranteed results, I hope you like it.

DELIGHT AMARETTO GLUTEN-FREE (DELIZIA ALL'AMARETTO SENZA GLUTINE)

Immagine tratta da cimolino.it

This recipe shortbread pastry is a famous Italian pastry chef, Luca Montersino
This stuffing is a real treat and an idea to present a cake that everyone can eat.
The rice flour I use it a lot especially to make the sponge cake or simple cakes, tarts, donuts, plum cake, is a great help if you have friends or relatives with celiac disease.

Ingredients


For the shortbread:


2 1 / 4 cup (250g) rice flour
1 1 / 2 cup (175gr) corn flour not grainy
1 cup (225gr) butter
1 2 / 3 cup (190gr) sugar
0, 14 oz. (4g) baking powder
4, 93 oz. (140gr) egg yolk


For the filling:

21, 1 oz. (600gr) soft fruits

1 lemon

a dozen gluten-free macaroons

powdered sugar 

CREME CARAMEL

Creme caramel goodness that ... Like all young and old, this recipe that I adapted from a recipe book Emilian me excited because it was based on simple, wholesome foods and do not include the use of fresh cream.