Love What UEAT

Easter Dinner - Lamb and Potatoes a very simple yet traditional meal during easter time. Lamp Preparation Spice Ingredients black pepper salt smoked paprika rosemary olive oil white wine add a pinch of all the desired spices with a good amount of olive oil and white wine and give it a shake in a jar before coating your meat. be sure to rub the spice mixture over both sides of your meat- cover with foil and bake in the oven for 1.5 hrs (flipping them over at the halfway mark). Once they are cooked- remove and place on a dish strain the juices through a sift and keep it for pan frying on medium high heat- pour the baking juices from lamb into a pan and fry for 2 mins on each side to build a nice crust on the meat. drizzle with left over cooking juice on serving dish. Potatoe directions peal and slice into wedges your potatoes and rinse well in cold water. add them to a bowl to season with ingredients salt black pepper rosemary oil season to your liking and toss around to coat well. add to baking dish and cover with foil to bake for 1 hr. (30 mins foil on- then remove foil to toss around the potatoes and do the last 30 min baking no foil on) so they end up tender inside and crispy on the exterior. drizzle with reserved lamb juice over the full dish and garnish with lemon wedges. enjoy ! and happy easter to all. YOUTUBE: youtube.com/@lovewhatueat INSTAGRAM : https://www.instagram.com/love_what_ueat/

#Eastereasterpie #ricottapie #easterdessert Ricotta Pie 🐣 - Crostata di Ricotta Pasquale 🐣 NOTE: This recipe makes a 9” pie Ingredients for the pie dough: 2 1/2 cups of sifted all purpose flour 1/2 cup of unsalted butter (cubed and room temperature) 1/2 cup of sugar 2 eggs (room temperature) ————————————————————————————————————————— Ingredients for the filling: 4 cups of “full fat” strained ricotta 3/4 cup of sugar 4 egg yolks (room temperature) 4 tablespoons of Sambuca or Anisette (optional) —————————————————————————————————————————— Preparation for the pie dough: 1) Place the flour on your working surface and make a “well” with your hands. 2) In a bowl, beat the eggs 🥚 with the sugar till all is well combined and then slowly pour the mixture into the “well” a bit at a time while incorporating the flour with a fork into the egg batter. 3) When you have finished pouring the beaten eggs it’s time to place the cubed butter 🧈 into the egg mixture and mash it all with a fork until the butter is well incorporated. 4) At this point, your are ready to work the rest of the flour into the egg mixture. 5) Collect your dough and form it into a ball and cut off 1/3 of the dough and place it in plastic wrap. This dough is needed to make the top strips of the pie. Wrap the 2/3 dough in plastic wrap and place both doughs into the refrigerator for an hour. For easier rolling, flatten out the doughs. NOTE: THE DOUGH NEEDS TO BE WORKED TILL YOU ARE ABLE TO COLLECT IT ALL TOGETHER TO FORM A BALL. DO NOT KNEAD THE DOUGH. 6) With a paper towel, lightly butter the bottom and the sides of your baking dish and set your dish aside. While the dough is in the refrigerator for an hour, you can prepare the ricotta filling —————————————————————————————————————————— Preparation for the pie filling: 1) In a glass bowl, place the ricotta, sugar, egg yolks and Sambuca and with a fork or spatula, mix all the ingredients together. 2) Once all the ingredients are mixed well, it’s time to beat the mixture with a hand mixer to reach a creamy texture. (be sure eggs are well incorporated ijto the mixture) Place the bowl in the refrigerator util you are ready to roll out the dough. —————————————————————————————————————————— TIME TO ROLL OUT THE DOUGH 1) Take the bigger piece of dough and place it on your working surface and roll it out with a rolling pin. Your dough needs to surpass the size of your pie dish by about 2 inch over the rim. 2) Gently lift your rolled out dough and place it into your pie dish. With the tip of your fingers, secure the dough to the bottom of your pie dish and around your pie dish. 3) With a bench scraper (or a knife) trim off the excess dough that is overlapping the pie dish. 4) Your are ready to pour the ricotta filling into the pie dish. 5) Roll out the smaller piece of dough(this dough is for the top strips) onto your working surface. Make sure that you roll out the dough to make long enough strips for the top of the pie. 6) With a pinwheel pastry cutter, cut the dough in approximately 1” inch strips, and place them vertically (about 3-4 strips) two inches apart from one another, and then 3-4 strips horizontally. 7) At this point, your pie is ready to go into a preheated 350 degree Fahrenheit for one (1) hour. However; we can’t say it often enough, every oven is different, so around the 50 minute mark check your pie. The pie needs to be a light golden/ brown color. ——————————————————————————————————————————- Franca and Nancy thank you for watching this video and we wish everyone A Very Happy Easter🐣 A Tutti, vi auguriamo una Buona Pasquale 🐣 YOUTUBE: youtube.com/@lovewhatueat INSTAGRAM : https://www.instagram.com/love_what_ueat/

#breadrecipeintamil #softbread #bread How to make soft bread (just 3 ingredients) simple and easy! Ingredients 3 cups all purpose flour 1 tsp salt 1 1/4 tsp yeast 2 cups lukewarm water Directions in a bowl add 3 cups of all purpose flour and lightly whisk then add 1 tsp of salt and whisk once more and set aside in a separate bowl add 2 cups of lukewarm water and 1 1/4 tsp of yeast, whisk well and set aside for 5 mins... once 5 mins is up- add the water/yeast mixture to the flour and salt mixture and fold gently and continuously until all the flour is well incorporated. then cover with plastic wrap and a tea towel and set in a warm spot in your house to rise -double in size (anywhere from 2-4 hrs) once it has risen, prepare and flour your baking dish i use a round silicone steamer (you can use a dutch oven also, see below tip for dutch oven) release dough from edges of bowl and lightly fold a few more times before transferring to floured steamer. cover once more with tea towel and set again in warm spot to let rest/rise a second time (1-2 hrs) now it is ready to bake for 30 mins LID ON at 450 degrees then remove lid and keep baking for an additional 15 mins remove from oven and let cool inside the dish so it cools and softens! note that once it is fully cooled, to keep it from hardening or going stale while you eat it... Keep it in the steamer lid on or tea towel over so it stays soft and fresh! (bot only cover it up once fully cooled!) truth be told it never lasts more than 3 days in our home - we eat this so fast! it is also great toasted as well with some butter/jam or anything at all! i use this also for homemade cold cut sandwiches!! * TIP*for the dutch oven it is the same cook time and method of lid on and off however you MUST heat the dutch oven before placing dough inside! and you must line it with parchment paper not to stick to dutch oven! enjoy! and don't forget to look at the homemade butter recipe as well https://youtu.be/eZbLIUtfnow YOUTUBE: youtube.com/@lovewhatueat INSTAGRAM : https://www.instagram.com/love_what_ueat/

#butter #homemadebutter #buttermilk How to make homemade butter (1 ingredient butter) Ingredients Heavy Cream (minimum 35% but 40% is best) salt optional Directions add your heavy whipping cream to a stand mixer- mix on high for about 15 mins until you see the butter separate from the butter milk add the butter to a bowl filled with water and some ice cubes squeeze out the rest of the buttermilk from the butter by pressing it against the sides of the bowl with a wooden spoon once done- remove from water- tap a few more times with spoon to release any excess milk - and begin to shape to desired form- lay on parchment paper and if desired, sprinkle with some sea salt. you can also add any other flavour as seasoning (ex: garlic powder- or some fresh herbs) use your flavour profile to make the butter how you want it to taste- refrigerate to harden like any typical butter- and remove from fridge to let it soften like any regular butter would. this is so easy! also a fun thing to do with the kids. *don't forget to watch the homemade soft bread recipe- click below https://youtu.be/R3_1HA1-lsI YOUTUBE: youtube.com/@lovewhatueat INSTAGRAM : https://www.instagram.com/love_what_ueat/

How to make Crepes / Easy Crepe Recipe /french crepes Ingredients 3 large eggs 2 cups of whole milk 1 cup of all purpose flour (sifted) 1 tsp vanilla a pinch of salt Sift the flour into a bowl add milk , eggs, vanilla and salt and whisk together. If you want a rich and creamy texture- mix with a hand mixer and pass through a strainer to remove any flour clumps. let sit in fridge for 1 hr to dissolve the air bubbles before pan frying. I am using my T-Fal non-stick pan (Jamie Oliver collection) I heat my pan on medium (no need for butter or oil! it is that good of a pan) Ladel in 1 scoop of mixture enough to coat the pan once you start to see bubbles... it is ready to turn- using a silicone spatula not to scratch the pan- i release the edges before flipping over to cook on the other side. this takes about 45 seconds each side and you are done!. dress them how you want! (nutella, fruits, syrup etc) I dusted mine with powdered sugar, a squeeze of fresh lemon juice, fresh blueberries and maple syrup! absolutely delicious! A must try! YOUTUBE: youtube.com/@lovewhatueat INSTAGRAM : https://www.instagram.com/love_what_ueat/

#glutenfreecookies #pignioli #pinenuts How to make pignioli cookies / pine nut cookies (GLUTEN FREE COOKIES) Ingredients: 16 ounces of almond paste (2 packages of 8 ounces each) 2 cup of confectioners (powdered) sugar 2 large egg whites 🥚 (room temperature) 2 tsp if almond extract (clear) 2 - 3 cups of pine nuts (the pine nuts do not need to be roasted, as they will roast while the cookies are baking) Powdered sugar for dusting (optional) Makes approximately 30 cookies Preparation: 1) The first thing you need to do is preheat your oven at 325 degrees Fahrenheit and line 2 cookie sheets with parchment paper or silicone liners. 2) Cut the almond paste in 1” inch pieces and place them into a food processor. Then add the confectioners sugar along with the egg whites, almond extract and blend on medium speed till all the ingredients are well blended together, (approx. 1-2 minutes). *** NOTE: The dough should feel wet and sticky *** 3) For safety reason, REMOVE THE BLADE from the food processor and with a small ice cream scooper, scoop the mixture and gently drop the cookie dough into the dish filled with pine nuts. 4) Roll the dough in the pine nuts and place them on the cookie sheets, keeping 1 1/2” inch apart because the cookies tend to spread while they bake. 5) Once you have completed rolling your cookies into the pine nuts, now they are ready to go into the preheated 325 degree Fahrenheit oven for 14-16 minutes,or until golden colour. ***NOTE*** Do not overtake because you want the inside of the cookie to remain soft and chewy *** 6) After the cookies have baked and you have removed them from the oven, you will notice that they are still very soft. Let them cool directly on the cookie sheet for approx. 15 minutes before transferring them on a wire rack(if you choose to lightly top them with powdered sugar) or a serving dish. The cookies should be slightly crunchy on the outside and soft and chewy on the inside. 7) Store the cookies in an air tight container in the fridge for up to 2 weeks or 2 months in the freezer. 8) Enjoy the cookies with family and friends or alone, while sipping a nice cup of coffee ☕️ or tea 🫖! 🫶 YOUTUBE: youtube.com/@lovewhatueat INSTAGRAM : https://www.instagram.com/love_what_ueat/

How to make soft Taralli - homemade easy recipe from Mammanonna Ingredients: 10-11 cups of A/P (all purpose) flour 2 1/2 cups sugar 1 1/2 teaspoon of baking powder 1 cup of vegetable oil (you may also use corn or canola oil) 2 cups of milk (slightly warmed enough to remove the chill from the milk) 8 eggs at room temperature Makes approx. 60 tarallis directions Step 1) Slightly oil the bottom and the sides of 2 deep containers Step 2) In your stand mixer bowl, sift 8 cups of A/P flour, add the baking powder and sugar and give it a couple of whirls at low speed Step 3) In a separate medium size bowl mix your eggs, vegetable oil and milk. Whisk them all together and pour the mixture in a measuring cup. This will make it easier to pour the wet ingredients into the dry ingredients. Gradually incorporate your wet ingredients into the dry ingredients on low speed. Once all your wet ingredients have been incorporated into your dry ingredients, mix well at medium speed. Step 4) Flour your working surface and remove your dough from the mixer and place it on your working surface and start kneading your dough. Your dough should have the texture of a pasta dough. If you feel that the dough is soft and sticky, add more flour into your dough and continue kneading. In this video, we needed to add about 2-3 cups of flour. Tip: if your feel that the dough is too big for you to handle, divide your dough in half. This with make it more easier and manageable for you to knead your dough. Step 5) Place your doughs into the 2 slightly oiled containers and seal them with their covers. Place the containers in a secure area and cover the containers with blankets to keep the dough warm and the dough needs to rest for 4 hours. Step 6) Once your has rested, prepare 4 baking sheets lined with clean dish towels. Lightly oil your work surface and remove the doughs from the containers, one at a time and divide the dough in half and roll the divided dough into into 2 logs, approx. 14-16” in length and 4” in width. Step 7) Cut the logs into 1 1/2” strips and roll out the strips into a length of about 6-8 inches and form the rolled strips into a circle and secure the 2 ends by pinching them together and then give the ends a couple of twirls. Place them on your baking sheets and cover the tarallis with a clean dish towel (or tablecloth) to prevent them from drying. Step 8) Now that you have completed rolling out your tarallis, fill a high raise pan or pot with 8 cups of water and bring the water to a boil. Step 9) Once your water has started to boil, gently drop in your tarallis in the boiling water. To make sure that your tarallis didn’t stick to the bottom of the pan, carefully slide a fork under the tarallis. As soon as the tarallis float to the top, fish them out with a spider like ladle, and place them on a baking sheet lined with a dish towelo to tabsorb the water . Step 10) When you have finished boiling your tarallis, place two wire racks over both of your oven racks. The wire racks will secure the tarallis from falling in between theh grills of your oven racks. Now you are ready to preheat your oven to 350 . Sep 11) Start placing your tarallis on the wired racks. After 10-12 minutes commence to check the tarallis. When you see that the tops or the bottoms of the tarallis have reached a golden/ brown color, it’s time to turn the tarallis on the other side. Once both sides of the tarallis have reached a golden/ brown color, remove them from the oven. Note that the tarallis will not be ready at the same time. Remove the ones that are ready and leave the other ones till they are ready. Step 12) Cool the tarallis completely (overnight is best) before storing them in an air tight container for up to 3 weeks, or up to 3 months in the freezer. These tarallis are perfect for school or lunch snacks, road trips or when you are too busy and on the go and need something to tie you over, coffee breaks or pretty much anytime! They are not messy and make no crumbs. That is why they are great for road trips!!! Enjoy ☕️🥛 and continue to Love what ueat 😋 SUBSCRIBE TO MY CHANNEL https://www.youtube.com/LOVEWHATUEAT?SUB_CONFIRMATION1

How to make La Famosa Torta di Nonna Parete Ingredients: 1 package of 400 gr.(14 ozs.) of Savoiardi biscuits ( However If you can find the larger biscotti then we suggest that) 4 sticks of unsalted butter (room temperature) 4 cups of espresso coffee (room temperature) 4 cups of Marsala a l’uovo (this is an Italian liquor) 1 1/2 cups of sugar 2 eggs (room temperature) 1 high ridged dish (in this video we used a 10” x 10” dish) Garnishing: 1/2 cup of red maraschino cherries 🍒 (cut in half) 1/2 cup of green maraschino cherries (cut in half) 1/2 cup of your choice of sprinkles Step 1) With an electric mixer on medium speed, beat your butter and sugar together until you get a smooth, creamy texture. Step 2) Add 2 tablespoons of room temperature espresso coffee ☕️ along with 2 eggs and mix until all your ingredients are well incorporated and set your mixture aside. Step 3) In a 4 cup size measuring cup, add 2 cups of room temperature espresso coffee with 2 teaspoons of sugar and stir till the sugar is dissolved then add 2 cups of Marsala a l’uovo and mix well. Step 4) Pour the prepared mixture in a deep dish. Step 5) Dip the lady fingers one at a time and on each side and arrange them in a single layer at the bottom of your dish to create your first layer. *** Make sure not to soak the lady fingers too much or else your cake will collapse. Step 6) Spread half of the buttered frosting over the first layer of lady fingers with an offset spatula. Step 7) Dip the remaining of the lady fingers into the coffee and liquor mixture and arrange another layer over the buttered frosting and spread the remaining frosting with your offset spatula. Step 8) Now your cake is ready to be decorated with the green and red maraschino cherries 🍒 and sprinkles. Step 9) Place your cake in the freezer for one to two hours. Then remove your cake cake from the freezer and cover it with plastic wrap and back into the freezer it goes. (By freezing the cake before placing the plastic wrap over it, prevents the plastic wrap to stick to the buttered frosting) The cake should be kept in the freezer for at least 6 hours; however, overnight is best. Step 10) When you are ready to serve the cake, remove it from the freezer one hour before serving it to your guests and place it on the countertop. The cake can be kept in the freezer for up to 3 months. Step 11) The cake can be served with a hot beverage, tea 🍵 or coffee ☕️, or with a light liqueur. Enjoy: 🎂 🍵 ☕️ 🍹 and as always Continue to Love What UEAT 😋 SUBSCRIBE TO MY CHANNEL https://www.youtube.com/LOVEWHATUEAT?SUB_CONFIRMATION1

#pastiera #trending #easycooking #easter Pastiera Di Pasta Salata - An Easter Tradition - La Nonna Parete's Recipe Ingredients pasta of choice (450 grams) we chose spaghetti 6 large whole eggs salt and pepper to taste 2 tbsp of parmesan cheese 1 cup of diced salami (your preference= we did half mild / half spicy) Preheat your over to 375 degrees FH. Prepare your baking dish by buttering it well with unsalted butter (be sure to butter all the way to the top rim) for easy removal after baking. once done, set aside. start by boiling your pasta and strain it at the al dente stage as it will continue to cook in the oven- once pasta is strained and added to a large bowl- begin to beat your eggs with adding the salt, pepper, parmesan and some diced salami- reserve some salami for the end. Once egg and added ingredients are beaten well, pour it over the pasta and mix- you can season again if needed be-(pepper) once done- add your seasoned pasta to the baking dish and be sure to scrape out all the remaining with a spatula- spread it around and add the remaining salami over top- sprinkle another but of pepper for visual and flavour and give the pan a little shake to settle all mixture. bake uncovered for about 35 mins at 375 degrees FH- once done, remove and give the pan a little giggle and check if all is set, firm and cooked through- (if not, return to oven another 10 mins or so until egg is fully cooked) now you are ready to plate and serve! This a traditional easter dish from Naples that my nonna would make yearly, it is so simple to make, we hope you give it a try! Buona Pasqua a tutti! / happy easter to all. YOUTUBE: youtube.com/@lovewhatueat INSTAGRAM : https://www.instagram.com/love_what_ueat/

how to make nutella croissant cookies #nutellacookies #nutellachocolate #easycookierecipe welcome back! here is a quick and easy video with some laughs included! on how to make a delicious nutella croissant shaped cookies. the dough is exactly the same dough as found in the mini walnut tarts video (click here for ingredients and to watch video) https://www.youtube.com/watch?v=SvUsK-xJ3Ww afterwards you simply roll the dough out to 1/8 inch cut into even triangular shapes- whatever size you desire! place a small amount of nutella on the corner of the cut out dough and roll into the crescent shape- place on a baking sheet (note these cookies do not rise as there is no baking soda in the dough!) also, you do not have to grease your tray but you can do so if you wish! bake at 350 for about 25-30 mins or until golden brown ! these cookies freeze easily in ziplocks for up to 3 months! ENJOY :) Nancy & Franca SUBSCRIBE TO MY CHANNEL https://www.youtube.com/LOVEWHATUEAT?SUB_CONFIRMATION1

#linzercookie #jamcookies #easybaking #valentinesday How to make Linzer Cookies Makes approx. 20-22 cookies Ingredients 1 cup unsalted butter 🧈 (room temperature) 1/2 cup sugar 1 large egg 🥚 (room temperature) 1 teaspoon almond extract 2 1/2 cups sifted all purpose flour 1/2 cup sifted almond flour Pinch of salt 🧂 Filling: approx. 1/2 cup of raspberry jam (classic cookies have seedless jam) however, jam with seeds is just as good. Any choice of jam works well. Powdered sugar for dusting ——————————————————————————————————————— Recipe: You can use a stand mixer or a hand mixer 1) In a bowl sift your all purpose flour, almond flour and a pinch of salt and blend the ingredients together well with a whisk and set it aside. 2) On low speed to medium speed, cream the butter with the sugar together, until it’s light and fluffy (2-3 minutes) and then add the egg 🥚 along with the almond extract and beat till all is well incorporated. Remember to scrape the sides of the bowl with a spatula. 3) On low speed, add the flour in increments of 3 times and making sure that the flour is well blended between increments. 4) Collect the dough, form it into a ball and divide the dough in half. Take one part of the divided dough and place it in between 2 sheets of parchment paper(wax paper or plastic wrap also works well). With a rolling pin, gently spread out the dough to about 1/8” to 1/4” thickness and place the rolled out dough on a cookie sheet and into the freezer for about 10 minutes. The dough needs to be chilled before using the cookie cutters. *** The dough can be keep in the freezer overnight. Remove from freezer about 1/2 hour before using. NOTE: This dough can be kept in the freezer for up to 3 months in the form of a disc. 5) Cut out your shapes with the cookie cutters, keeping in mind that you need the same amount of bottom and top cookies. Collect the dough scraps together and re-roll the dough in between 2 sheet of parchment paper and repeat the process. 6) Once completed cutting out your shapes, place the cookie sheets lined with parchment paper (or silicone liners) in the freezer for 10 minutes to ensure that the cookies hold their shapes. Then remove the cookie sheets from the freezer and place them into a preheated 350 degree Fahrenheit oven for 12-14 minutes or until the cookies are slightly darker/ or the outer part of the cookies are a golden colour. 7) Let the cookies cool directly on the cookie sheets for 15 minutes, before transferring them on wire racks. 8) Separate the bottoms and the tops of the cookies on the wire racks and generously powder the tops of the cookies and set them aside. 9) Turn over the bottom part of the cookie and with an off set spatula spread a thin layer of jam, leaving the edges of the cookies free. 10) When you have completed spreading the bottom part of the cookies with the jam, top them with the powdered covered tops and with a tiny spoon, drop a bit of jam in the centre of the cut out part of the top powdered cookie. 11) NOTE: The cookies (plain, with no jam filling) can be kept in an air tight container for up to 3 months in the freezer. 12) And now the cookies are ready to be eaten and enjoyed ! ☕️ 🫖 🥛 YOUTUBE: youtube.com/@lovewhatueat INSTAGRAM : https://www.instagram.com/love_what_ueat/

Christmas zeppole with Raisins #zeppole #frieddough #sweetdough Ingredients: 10 cups of All Purpose flour + 1 cup of flour reserved on the side 1 3/4 cup of sugar 3/4 cup neutral oil (vegetable, corn, canola, avocado…) 2 cups of raisins (uvetta) 1 envelope of yeast And in a sauce pan warm approximately 10 cups of water. Directions: 1) Pour the envelope of yeast in a measuring cup and add 2 cups of warm water & stir the mixture for a few seconds and set it aside. 2) Sift your flour into the largest bowl that you own. 3) Add your sugar evenly on top of the sifted flour and mix both ingredients together. 4) Stir your yeast again till it’s mixed well and add it into the dry mixture and start working the dough with your hands and then add your neutral oil and continue to work the dough. 5) Have the saucepan with the warm water beside you with a ladle and periodically add the warm water as your are continuously working the dough with your hands. The reason why we use warm water for this recipe is to continue to help activate the yeast. 6) Add your raisins and more warm water should be added periodically, till you get the texture of a moist, sticky and clingy dough. FOR THIS RECIPE WE ENDED UP USING 5 CUPS OF WARM WATER 💧 7) Cover your dough with a lightly oiled plastic wrap and place your bowl in the warmest spot in your home and cover the bowl with blankets or table clothes and let the dough rest for 2 hours. The dough needs to be doubled in size. 8) Once the dough has risen after resting for the 2 hour mark, prepare your frying pan 1/2 way with neutral oil on a medium/high heat. 9) With 2 teaspoons, dip them in the frying oil and then scoop up the dough and gently lower your spoons into the frying oil and release your dough. By dipping your spoons into the oil, this prevents the dough from sticking to your spoons and helps to release the dough into your frying pan. 10) Fry your zeppoles till they are golden brown and place them in a bowl lined with paper towel to absorb the excess oil. 11) When the zeppoles have cooled, you may top them with a sprinkle of icing powdered sugar; HOWEVER, the original recipe calls for drizzles of HONEY 🍯 12) Store them plain, in an air tight container in the fridge for up to 3 weeks OR up to 2 months in the freezer. 13) Prepare yourself a hot beverage ☕️ 🫖 or a nice glass of wine 🍷 and ENJOY! 😋 Nancy & Franca YOUTUBE: youtube.com/@lovewhatueat INSTAGRAM : https://www.instagram.com/love_what_ueat/

Learn how to make these delicious popular Italian desserts that are done in the month of March for La festa di San Giuseppe! Traditional choux pastry dessert filled with vanilla pastry cream or classic ricotta ! Video link to my YouTube channel to watch full list of ingredients and directions 👇🏼 https://youtu.be/e-XMhE8FWTk