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Provolette with lemon

Provolette with lemon

Recipe Lemon Provolette by of 13-08-2014 [Updated on 01-07-2016]

The lemon provolette is a very simple recipe that can be prepared in a few minutes. The cheese cooked in this way takes on the characteristic lemon aroma and acquires a citrus flavor that makes the provola fragrant and even more delicious. Friends, I'm in Mahdia, crystal clear water, mild climate, and all set in a landscape made of palm trees and sand, today my holidays begin, so I say goodbye to you and go to the beach, I can't wait to put my arms on elisa and throw myself into the water, a kiss; *

  • Ingredients for 4 people:

Method

How to make lemon test tubes

Wash and dry the lemon leaves

Wrap each test tube with a lemon leaf and stop with a snack

Put the lemon test tubes in a pan and brown them on the side covered with the lemon leaf, then put a lid on and cook for about 5 minutes or until the cheese has become soft.

Serve immediately


Sunday 28th August 2011

A monstrous family (for the series but I have to do to entertain my son)

When the kindergartens for the holidays close for us mothers the work triples. yes, because keeping our children at home without making them bored is sometimes really hard. And it's a short step from boredom to uncontrolled games!

Then my son is a reckless plague. at 5 he loves dinosaurs and dragons, knights and castles. and sincerely do fights and fights with him all afternoon. nun se po 'fa' .. so on with plasticine and finger paints, drawings and dexterity.

How many ideas can be found on the internet, you are spoiled for choice. and so when my eye fell on a funny picture. I thought of proposing the same game to Gaetano.

We enjoyed drawing some weird mouths and coloring them.

Then we cut them out and with straws and pieces of tape we made the handles to hold them and we started taking pictures. We had fun for a good half hour just taking pictures. another half hour for the realization and an hour is gone!
And looking back at the photos we had a lot of laughs. making fun of us

Q ui you can buy the original illustrations (really funny). and now get ours!

Thursday 25th August 2011

Sweet lemon delight

Mamma mia how hot these days in mid-August & # 8230 stuff to slip into the shower at seven in the morning and get out in the evening at around 11pm & # 8230. to slip into the bedroom already cooled by the air conditioner.

Instead & # 8230 August 19th falls punctually the birthday of my husband who has long desired a nice plate of homemade potato gnocchi and baked au gratin in terracotta pans & # 8230 and then you have to make the cake & # 8230 and the oven stays on for most of the day.

Mamma mia che Caldoooooo & # 8230 .. even if I like too much to see him happy and satisfied.

Since I have already posted the gnocchi recipe here - now I'll tell you a little bit about the delicious lemon pie we ate. I found in the old issue of Più dolci a delicious lemon tiramisu, with a couple of modifications & # 8230 this was born

Ingrediants :

Sponge cake: the sponge cake (in this case of 4 eggs) I do now only with Imma's recipe that you can find here

Lemon cream: it is composed of two creams, one made only with 500 gr of whole milk, 100 gr of sugar, 70 gr of flour (or starch or rice flour), lemon peel and the other with 70 gr of butter , 100 g of sugar, juice and peel of two lemons, 2 eggs

Lemon jelly: 200 g of water, 130 g of sugar, 70 g of lemon juice, 30 g of lemon zest, 10 g of isinglass.

Wet: 80 grams of sugar, 80 grams of water, 80 grams of fruit juice (I used pear juice, but if you prefer an alcoholic syrup you can use limoncello)

I started making creams,

the first using the thermomix: I added the milk, sugar, flour and lemon peel, 8 min, vel 3, 80 & # 176 (you can easily do it in a saucepan in a bain-marie or directly over low heat until thickens)

for the second I melted the butter with the sugar, the juice and the peel of the lemons (I actually used only one, from my father-in-law's garden, but it was really nice big), I let it boil a few minutes then, on fire off, I added the lightly beaten eggs. I cooked another 3 minutes and then passed through a sieve and left to cool.

Once cold I combined the two creams and put them in the refrigerator.

At this point I have prepared the jelly. In a saucepan I simmered the water with the sugar and lemon zest for 5 minutes. Turned off the heat, I combined the lemon juice and the isinglass (soaked in cold water and well squeezed) mixing well to dissolve the isinglass. I added a few drops of yellow dye to make it more colorful.

For the syrup, on the other hand, I boiled water and sugar in equal parts for 3 minutes and then with the heat off I added the pear juice (always the same amount of water and sugar).

Once everything cooled down, I started to assemble the cake.

I cut the sponge cake in half, wet with the syrup and spread a nice layer of lemon cream (I wanted to add the whipped cream to lighten it a bit - but I didn't have any at home and I did without it). I left the cake in the pan with the opening mold and put everything in a frezeer for about ten minutes.

After this time I spread a layer of lemon jelly (it was still liquid) and I left it all still in the freezer for another 10 minutes. The jelly quickly set.

Then I spread the second layer of sponge cake also wet with the wet.

Above I put the remaining cream and decorated with meringues and caramel slices of orange (I didn't have the lemon ones either))). I put it in the fridge until ready to serve. The meringues got a little soaked due to the time spent in contact with the cream, next time I will put them at the last minute.


1. Degrease the washable surfaces of the kitchen

While you were cooking, you smeared the worktop with & # 160oil and various and possible food residues? Cut a lemon in half, sprinkle the & # 160 on its surfacesalt & # 160and then rub it on the shelves to be degreased, insisting in particular on & # 160spots. Let it act for a few minutes and then dry with a & # 160cotton cloth.

Be careful not to use lemon on & # 160marble surfaces or in other materials sensitive to acid substances: you could damage them!


Thursday 29 December 2011

One Christmas. from hospitalization!

Tuesday 20 December 2011

Waiting for Christmas. with photos!

Thursday 1 December 2011

Waiting for Christmas. Snowman

But do you love Christmas? I do & # 8230 I love it & # 8230 but most of all I love WAITING FOR CHRISTMAS & # 8230 I love walking around the city with my nose upwards and looking at the lights, I love that warm atmosphere that is created at home with my & # 8220pottles & # 8221 scattered all over the place, I love making decorations with my son and seeing the light in his eyes when we finally decorate the tree, I love making cards and tags, I love thinking about gifts for friends, I love making cookies at full blast ( and eat them in industrial quantities in front of a hot chocolate), I love going to visit the nativity scenes that fill the city & # 8230 in short & # 8230 I am an advent maniac.

And no & # 8230 I am not writing this post because I am looking for help to get out of the tunnel & # 8230 I want to go through this tunnel every Christmas of my life because I find it sooooooooooooooooo funny, interesting, exciting, relaxing, ante ante ante.
This post was born only to make you partakers of my Christmas madness & # 8230 and if there is someone sick like me to exchange ideas and advice on how to better enjoy this disease!

I thought of spending this Advent period with you with some proposals to be made for the home, for gifts, with the help of children by exploiting that great resource that is the web! How about? Let's begin? Then.


WE ARE WAITING FOR CHRISTMAS WITH & # 8230. THE SNOW MEN!


Here are several ideas for making puppets to leave here and there for the home & # 8230 aren't they too strong?

1 & # 8211 This is where i end up mismatched socks running around the washing machine. They become snowmen!

2 & # 8211 Have you also kept 450 trillion jars of baby food? Now you know how to use them. and if you don't have them & # 8230 not bad & # 8230 the fruit ones are the best o))

3 & # 8211 Original pins to be made with buttons & # 8230 you can also use the buttons for beautiful cards or package closers!

4 & # 8211 An original idea to dress up your children? These shirts are very strong. but aprons for the kitchen can also be made in this way!

5 & ​​# 8211 I love these & # 8230. with detergent bottles you can create beautiful bright decorations!

6 & # 8211 But do we want to leave the chairs at home anonymous? May it never be!

7 & # 8211 This was also prepared by my child last year in kindergarten. Paper plates are enough

8 & # 8211 Let's use some egg cartons .. some wadding and here are some other beautiful puppets.

9 & # 8211 A cap without a jar? Recycleeeeee

10 & # 8211 Ideas for clay pots

11 & # 8211 With the card & # 8230. Aren't they cute? They can be prepared in mignon model stuffed with cotton to hang them on the tree or to decorate gift packages

12 & # 8211 And here are also decorated the bottles .. of milk for example!

13 & # 8211 The terracotta jars & # 8230 very strong to decorate & # 8230 only the head with two jars of different sizes or even whole with more jars

14 & # 8211 But did you imagine what could be done with old bulbs out of use?

15 & # 8211 Looking at this photo I got the inspiration to decorate the toilet paper rolls & # 8230 a little white paper and a lot of imagination. They actually decorated a bottle on the site

Wednesday 30 November 2011

I'm moving too.

Splinder is closing. And then what.


We move on to bloggers of course! The redirect should now be automatic. slowly I will move all my posts and we hope to enjoy it here too!

Wednesday 2 November 2011

Ghosts, spiders and bats

Here are the recipes for Halloween 2011 treats (yes .. I know it's already over. But I'm a chronic laggard .. and anyway. Better late than never. Right?)

The time I had was very little. so I only made two doughs. the first for the ghosts that I had seen made by some friends based on a recipe of GialloZafferano and the second for spiders and bats.

Tuesday 1st November 2011

Trick or treat.

Monday 24 October 2011

Put that one evening instead of sleep & # 8230

& # 8230 you have the brilliant idea of ​​consuming a couple of kilos of strawberry grapes that your father-in-law kindly brought you from the garden & # 8230 you just can't stand the idea of ​​using it with seeds because then you should eat them and what not you like & # 8230. say mom is making a chard pie for the next day & # 8230.

& # 8230. it turns out that at two in the morning you find yourself in the kitchen like this!

The best part & # 8230 was cleaning the two kilos of strawberry grapes from the seeds (which then & # 8230 cabbage & # 8230 are almost bigger than the seeds of the & # 8217acino !!) & # 8230 my mom was falling asleep with grapes in hand.
What a job & # 8230

I made a cake and a sweet focaccia & # 8230. both good .. the perfect cake for breakfast & # 8230 but the focaccia is really special, very very good and even if I let it overcook it has kept pretty soft! Of the two kilos of grapes I used one kilo for cake and focaccia, let's say a little more in the cake by eye (and with the remaining kilo this morning I made a delicious jam!)

300 g 00 flour (I made 150 of 00 and 150 of 0 flour)
30 g sugar
160 g of water
5 g yeast (one sachet of dry yeast)
3 g salt
15 g butter
1/2 tsp malt (I didn't have any, replaced with sugar)

strawberry grapes to taste
oil
sugar

I mixed everything in the thermomix and then let it rise for a couple of hours in the warmth.




At the end of the rest I spread the dough in the oven pan covered with a sheet of parchment paper lightly greased with oil and I spread it out (the recipe called for incorporating the grapes into the dough at this point and then rolling it out, but I only put the grapes on the surface because I was afraid I would not like it if I put too much), I covered with grapes and left to rise for another half hour.

I passed a drizzle of oil on the surface, a generous sprinkling of sugar and put everything in a hot oven at 200 & # 176 for about half an hour (about twenty minutes would have been enough, but if I left it a little more it became too colored. if it has remained soft).


Really good, a nice surprise because I did not expect I would have liked it so much.

See you next time with the cake recipe!

Friday 14 October 2011

Pan Brioches pigs

What was missing from the appeal in this stressful time? A little & # 8217 of & # 8220sana & # 8221 fear that it never hurts & # 8230 and so for a few days I have been fighting with small attacks of anxiety .. I feel my heart beating & # 8230 not accelerated .. but I feel it strong in the chest and I have that feeling of something tightening & # 8230 luckily I have a method to chase away bad thoughts & # 8230 kneading and cooking !!

A few days ago in my travels between a blog and the other I came across a photo of pig-shaped sandwiches, very very nice, like this, thanks to the stress, a pack of sachets of baking powder in the next expiration and the thought some snack for my son in kindergarten & # 8230 made me want to prepare them.

I looked for some recipes on the blogs and I came across this one that inspired me right away & # 8230 I'll bring it back to you with my changes in brackets.

PAN BRIOCHES PIGS

Ingredients (for 12 pigs)
250 grams of flour 00
100 ml of warm milk
60 grams of sugar
30 gr of warm melted butter (I replaced with the same amount of olive oil)
1/2 teaspoon of salt
1 egg
13 gr of fresh brewer's yeast (I sachet)
the grated zest of 1/2 lemon (not put because I didn't have lemons)
the seeds of 1/2 vanilla bean (not put because I didn't have vanilla)

To stuff
1 beaten egg
hazelnut cream to taste
chocolate chips

Saturday 17th September 2011

Chocolate sponge cake. for my birthday!!

Another birthday to celebrate & # 8230 and this time it's mine. Well yes, even for me the fateful 40 are approaching. But still a little bit missing!

For the first time in 5 years now I do not celebrate it at home but tonight I have to work & # 8230 oh well, never mind, these days at home there are also two special people blocked in hospital by the events that have overwhelmed us this & # 8217estate & # 8230 so no celebrations !!

But I prepared the cake the same way & # 8230 my puppy claimed it (as always) and I gladly satisfied him (we are too greedy, what a problem.)

For the sponge cake (faithful to the recipe of Imma )

4 eggs
160 of sugar
80 of flour (from which I took 2 tablespoons and replaced them with a tablespoon of unsweetened cocoa and one of soluble coffee)
80 of frumina
1/2 sachet of yeast (optional)
salt

For the Philadelphia Milka Cream

300 g of Philadelphia milka,
12 tablespoons of condensed milk
200 gr of cream (I used the vegetable one)

250 cc of water
50 grams of sugar
Nesquik to taste

I made the sponge cake. Always remember that the important thing is to beat the eggs with the sugar for at least twenty minutes, this will make the mixture puffy and foamy and will make the cake rise (even without yeast). Then add flour and frumina (in this case also coffee and cocoa) and if you want (for good luck) a little yeast with delicate movements so as not to dismantle the eggs, slowly, without haste and finally bake at 180 & # 176 for half an hour. I use a 26 cm cake pan with a removable bottom, I only put the parchment paper on the bottom, locking it inside the opening circle and without putting anything else on the edge. It always looks good!

The cream is very simple. I found this version on cookaround I whipped Philadelphia and condensed milk at high speed. Then, once it turned into a mousse, I added the cold cream from the refrigerator and continued to whip.
The only flaw with this cream is that for my personal taste it was too sweet & # 8230 on one side the Philadelphia with milka chocolate (good eh!), Then the milk which is sweetened and the cream also already sweetened & # 8230 . in short, for me it was a bit too much. Try again using sugar-free fresh cream or normal Philadelphia, then adding melted chocolate or Nutella.

I prepared a syrup by boiling water and sugar for a few minutes and then adding a teaspoon of nesquik. If you want you can replace the nesquik with a coffee liqueur, with a teaspoon of ground coffee & # 8230

And here it is assembled & # 8230 sponge cake cut in half, wet with syrup and then a nice layer of cream. Still wet sponge cake and then covered with the remaining cream. Decorated with chocolate biscuits on the edges (note that they are missing on one side because my husband has seen fit to take a box and eat it for a snack a few days ago.) While above I love this decoration with staggered stripes!
And then seeing that the cake was for me - a few waffle flowers.


Pardulas with ricotta without lard

Pardulas with ricotta without lard are a typical dessert of the Sardinian tradition, also called ricottelle, cheese, or casadinas.

Fresh ricotta, the taste of saffron and citrus peel give these sweets a particular, delicate, fresh and pleasant taste.

The contrast between the crunchiness of the dough and the softness of the filling is truly amazing.

These are sweets prepared with a crunchy base consisting of a dough called violata pasta made with flour and lard, which I omitted using oil, and stuffed with a creamy filling of ricotta or cheese flavored with orange and lemon peel. and saffron.

Having been to Sardinia many times and particularly loving this beautiful island that I carry in my heart, I have eaten this dessert many times, and many years ago when I did not yet have the blog I had tried my hand at making them with my mom.

There are several recipes for the preparation of this dessert, each family makes them in its own way, there are those who use only ricotta, or those who use a mix of sweet spun curd cheese called peretta or casizolu cheese, which look like provolettes. .

Since these cheeses are difficult to find outside Sardinia, I personally preferred to use a mix of cow's milk ricotta and sheep, furthermore for the external dough there are those who use lard or butter, I who never use it, have preferred to use it. # 8217 corn seed oil, (if you want to use lard in this case, put about 25/30 gr.).

Pardulas with ricotta without lard

150 gr. re-milled durum wheat semolina

25 gr. corn oil (or 25/30 gr. of lard)

350 gr. of mixed sheep and cow ricotta

120 gr. durum wheat flour

the grated rind of 2 oranges

the grated zest of 1 lemon

Pardulas with ricotta without lard

Let's start preparing the Pardulas with ricotta without lard by preparing the pasta.

In a bowl we work the two flours with the water, the oil, and a pinch of salt.

We knead until a homogeneous and smooth dough is obtained, adding a drop of more water if necessary.

We cover the dough with plastic wrap and let it rest at room temperature for about 20-25 minutes.

Then let's move on to the preparation of the ricotta cream: grate the peel of the oranges and lemon and put them together with the saffron in a bowl together with the ricotta which must be drained very well and dry.

We combine 100 gr. sugar, yeast, and the two eggs one at a time, mix everything well with a whisk to mix everything well.

Finally, add the semolina, a little at a time, because it could be enough to put less than 120 gr. it depends a lot on the consistency of the ricotta.

In any case, a more creamy filling is better than firm, otherwise it will become too dry with cooking.

After the necessary resting time of the dough, roll it out with a rolling pin (if you want you can use the dough sheeter machine or grandma duck) until you get a thin sheet just over a millimeter thick.

Then with a pastry cutter we cut out circles of about 8 cm. in diameter.

Put a spoonful of ricotta cream in the center of each circle, then lift the edge and close it by pinching it with your fingers to give it the shape of a multi-pointed star.

If it is the first time you prepare them, I suggest you to proceed in this way, pinch two edges of dough, one in front of the other, symmetrically, then do the same thing by pinching the dough twice in the center of the two sides left free. .

If you want you can pinch the dough in several places, so the Pardulas will be more beautiful.

Pardulas with ricotta without lard

We preheat the oven in static mode to 180 degrees, cover the plate with parchment paper and cook the Pardulas for 30 minutes, until the top is golden.

At the end let it cool and sprinkle with powdered sugar, or brush with a little honey and cover with colored sprinkles.

Let's serve them warm or cold!

A wish and a thought to everyone in these hours of celebration & # 8230 & # 8230 to the many situations that seek & # 8220rinascita & # 8221

With this dish I wish you once again a good appetite, finally for those who want to contact me for comments and advice, they can do it on my Pinterest, Facebook, Twitter and Google+ pages


Provola delle Madonie with lemon / orange / pistachio

Provola delle Madonie is a completely artisanal and organic cheese belonging to the family of stretched curd cheeses produced in the Madonie Regional Park, in Sicily, in the Palermo hinterland at the homonymous mountain massif. ...

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Product information

By clicking on the drop-down next to the written format, it is possible to choose the Madonie provola with lemon, orange and pistachio. the first two can be purchased in vacuum-packed half forms, the smaller pistachio one in a whole form.

THE PROVOLA OF MADONIE IN TRADITION AND THE INTERVENTION OF THE SLOW FOOD PRESIDIO

There is no real story of the name "provola" in relation to that stretched curd cheese produced in the Madonie Park since the dawn of time. In the past everything was classified as caciocavallo, including the one with lemon already produced in the famous Nebrodi Park, in Messina.

provola name is revived following the intervention of the slow food presidium at the beginning of the twenty-first century. The name provola in fact comes from the word "test". Test for acidity. In fact, to proceed with the spinning of the curd, a series of empirical tests are necessary that only the expert eye of the dairyman is able to carry out.

The slow food presidium intervened and gathered the few producers of these very traditional caciocavalli with the aim of safeguarding the manual skill of the processing and above all allowing the continuation of the exclusive processing of the local milk.

It is not at all obvious that it is so in fact. There are more and more dairies that import curds that have already begun and perhaps frozen from Eastern countries.

HOW THE PROVOLA OF MADONIE IS MADE

The whole cow's milk from your own stable, both in the evening and the following morning, mixed together, is heated to the animal's body temperature, that is 37 degrees. After that, rennet is added and a rest phase of 40 minutes follows.

With the use of the thorn, the curd is manually broken up to obtain granules the size of a grain of corn. The curd is then collected in linen sheets and deposited to drain on a sprinkler table.

At that point the experience of the dairyman comes into play who will evaluate the exact moment in which to crush the broken curd and place it in the spinning in hot water at 60 degrees based on the seasonal thermal trend, the pH of the broken curd.

This is followed by manual modeling and then brining for about 12 hours. In the case of the production of provola with citrus fruits, the provola will be originally shaped starting from the lemon or orange building around the rest of the cheese. Once ready after the brine, the test tubes are tied and hung in pairs and placed to dry.

WHAT TASTE DOES THE PROVOLA OF MADONIE HAVE?

Lemon, orange or pistachio, as well as providing a beautiful scenic effect, radically change the taste. In fact, the cheese is intoxicated with a very pleasant citrus taste, fresh enough to become one of the few cheeses that go perfectly in combination with a dish of fish and shellfish or with any type of fruit.

One of the very few companies that still produce the Madonie provola, and which among other things boasts the title of "organic agriculture" is the Envidiata farm and it is for this reason that the Slow Food Presidium has set out to pass on its production while avoiding it. extinction.


Frittole and ziringole the recipes of grandmother maria

why grandma maria's recipes? . because grandma maria prepared pasta at home, she cooked sauces for hours, slowly, on the "cheap" kitchen and that. wonderful cannoli. This is how my passion for cooking was born. for the poor, peasant cuisine, linked to the territory. to the seasons. for Sicilian cuisine with its contaminations.

frittole and ziringole. one of the first memories related to cooking and grandma maria a passion that begins in a small town of the Nebrodi, Montalbano Elicona, located between the great mountain, Etna, and the seven sisters, the Aeolian Islands, where you can enjoy a wonderful show , with its peasant cuisine and which continues to Messina with its wonderful Strait and its seafood cuisine.

It all starts from the grandmother's large work kitchen, the small window overlooking the valley of the helicon with its hazelnut groves (which have given so much wealth to a small town like Montalbano and today largely abandoned), in the distance 'powder' . the kitchen with its white and blue tiles, the wood-burning fires with their concentric iron circles, the wood-burning oven with the small side door that, thanks to lumiricchia, allowed to control cooking, the copper pots hung on the walls of all sizes. up to the gigantic one to make tomato preserves, the cupboard to knead the bread and the wooden boards resting on the irons to let the bread rest, the long sticks hung from the roof with ropes to which salami, lard, buccuragliu 'were hung u baganu where the wonderful Easter biscuits were made: 'nevurette, tip biscuits, wine, milk, cullure, donuts.

There was still the cabinet with the net where the cheeses were kept. pecorino, provolone, baked ricotta.

This kitchen was the kingdom of grandmother maria, for every activity she was the orchestra master, she directed, organized the work for all those who supported her in important moments.

And we children also had a role!

My cousin Pippo and I delivered these wonders and in exchange we were given candies, chocolates, but also money, five. ten lire, and at the end of the day we shared happily.


Goodness in the kitchen

The post on Monday, better late than never!
I have to be honest, I've been trying to shape my thoughts and hands on the keyboard for almost 10 minutes, trying to get between the lines of this post. I don't think I'm doing so well since every line is followed by a wary glance at the screen and an "if ok, tomorrow" mumbled between his lips. I had a rather dense day, full of commitments, people to know, hands to shake, jokes to exchange (in English then, imagine) and drawings to analyze. Yes, yesterday was one of those days when you think about whether everything you are doing, the people around you and the words you throw out spontaneously in order to carry out a sea of ​​banal conversations make sense. . You arrive at 6 pm that you just can't take it anymore, you are no longer yourself and you don't want to talk to anyone, avoiding the slightest eye contact with anyone around you.
Fortunately, however, at home you get up, raise your head and enjoy some time in the company of your things and the person you love. Then there is the Drunk Pig who gives you a hand to retrieve an increasingly yours dimension I use it a bit as a diary and a way to keep me close to my dear friend Stefano who reads and imagines me on the other side of the screen, in this reality so different from the one in which we grew up. Thus ends my story today, this little parenthesis of daily life. The following recipe goes to all those who have the pleasure of reading me right now and I wish them a good week!
Ingrediants

x the jam
500 gr. of rhubarb
200 g of sugar
3-4 tablespoons of lemon juice

Put a saucepan with the sugar and lemon on the heat and let it melt. Add the rhubarb, washed and cut into pieces and stir with a wooden spoon for 10 minutes over high heat. Lower the heat and cook, taking care that the jam does not thicken too much. If you want to keep it, at the end of cooking put it in jars and close hermetically.

x the skewers
500 gr. of pork loin
400 gr. of fresh plums
400gr. of new potatoes
some sage leaves
1 clove of garlic
extra virgin olive oil
balsamic vinegar
coarse salt
black pepper

Clean the plums and potatoes and cut them in half, also cut the meat into cubes and after flavoring everything with a drizzle of extra virgin olive oil, salt and black pepper, start putting the ingredients on long wooden skewers, alternating them with some fragrant sage leaves. Finita la preparazione adagiare gli spiedi in un largo piatto o in una teglia e irrorarli con dell'aceto balsamico. Cuocere su una griglia ben calda (naturalmente ideale sarebbe la brace) rigirandoli spesso. Terminata la cottura strofinare con un spicchio d'aglio e servire con una deliziosa marmellata di rabarbaro.

Remo Morretta

[Non chiamatela] Antropologia del dove, del quando & del caldo metropolitano!


Soufflé al vino passito & racconti di viaggio

Il post del viaggiatore!
Carissimi lettori, é oramai una vita che non vi scrivevo, cosi ho pensato di buttar giú due righe per tenervi compagnia e naturalmente, come si diceva con Stefano un pó di tempo fa, ingrassare questo maiale. Purtroppo il lavoro mi ha tenuto lontano a casa non ci mettevo piede non so da quanto tempo (sinceramente, mi sa che ho perso il conto) ed in cucina davvero non riesco a passarci piú di qualche minuto. Da settimane sono in giro per il mondo, salto da un aereo all’altro e mangio davvero quando e dove capita insomma un povero disperato con la valigia in mano a cui colazioni e cene di lavoro insipide e senza anima (fatte le dovute eccezioni) hanno logorato il senso del gusto e brutalmente represso quell’ indispensabile voglia di convivialitá. Poi d’improvviso, come nelle belle favole, cambia qualcosa ed arriva il momento della riscossa. Qualche giorno fa di buon mattino sono uscito con la mia Paula per una lunga passeggiata in un piccolo villaggio non distante da casa nostra la natura, le cassette coi tetti di paglia, gli asini e le pecore, quel profumo rigenerante di erba appena bagnata dalla rugiada mi hanno riportato in una dimensione piú umana, semplice e dai rtimi blandi come piace a me. Dulcis in fundo (e qui ci sta proprio bene) come se non bastasse siamo stati indirizzati verso un piccolo pub The Pot Kiln in cui ad ora di pranzo sarebbe iniziato un corso di cucina per dolci al forno, bakery si dice qui. Naturalmente non mi sono fatto sfuggire l’occasione e dopo una lauta colazione in loco sono entrato nella piccola ed accogliente cucina con un simpatico gruppo di persone arrivate da ogni dove per l’occasione. Ho passato delle ore splendide a pasticciare con uova e farina mentre Paula divertita scattava fotografie piú o meno utili e sorseggiava una tazza di the (inglese DOC). Ho racimolato un bel pó di ricette. Eccovi la prima!

Ingrediants

80 gr di vino passito di Pantelleria
80 gr zucchero
4 eggs
1 cucchiaio di farina
burro
powdered sugar
salt

Montate a bagnomaria i tuorli delle uova con 80gr di zucchero e 80gr di passito fino ad ottnere uno zabaione spumoso. Fatelo raffreddare quindi incorporatevi la farina e gli albumi montati a neve con un pizzico di sale ed infornate a 180° per 25 minuti. Servite il soufflè appena sfornato con una abbondante spolverata di zucchero a velo.


Frittole e ziringole le ricette di nonna maria

perchè le ricette di nonna maria? . perchè nonna maria preparava la pasta in casa, i sughi li cuoceva per ore, lentamente, sulla cucina "economica" e che . meravigliosi cannoli. Così è nata la mia passione per la cucina. per la cucina povera, contadina, legata al territorio . alle stagioni . per la cucina siciliana con le sue contaminazioni.

frittole e ziringole . uno dei primi ricordi legati alla cucina e a nonna maria una passione che inizia in un piccolo paese dei nebrodi, Montalbano Elicona, posto tra la grande montagna, l'Etna, e le sette sorelle, le Isole Eolie, di cui si gode uno spettacolo meraviglioso, con la sua cucina contadina e che continua a Messina col suo meraviglioso Stretto e la sua cucina marinara.

Tutto inizia dalla grande cucina da lavoro della nonna,la piccola finestrella che si affaccia sulla vallata dell'elicona con i suoi noccioleti (che hanno dato tanta ricchezza a un piccolo paese come Montalbano e oggi in gran parte abbandonati), in lontananza 'polverello'. la cucina con le sue mattonelle bianche e azzurre, i fuochi da cottura a legna con i loro cerchi concentrici in ferro, il forno a legna con lo sportellino piccolo laterale che grazie 'a lumiricchia consentiva di controllare la cottura, le pentole di rame appese ai muri di tutte le misure . fino a quella gigantesca per fare le conserva di pomodoro, la madia per impastare il pane e le tavole di legno appoggiate sui ferri per far riposare il pane, i lunghi bastoni appesi al tetto con delle corde a cui venivano appesi salami, lardo, buccuragliu 'u baganu dove venivano lavorati i meravigliosi biscotti pasquali: 'nevurette, biscotti a cimino, al vino, al latte, cullure, ciambelle.

C'era ancora l'armadio con la rete dove venivano conservati i formaggi . pecorino, provole, ricotta infornata.

Questa cucina era il regno di nonna maria, per ogni attività lei era il maestro d'orchestra, lei dirigeva, organizzava il lavoro per tutti quelli che la supportavano nei momenti importanti.

E anche noi bambini avevamo un ruolo!

Io e mio cugino Pippo consegnavamo queste meraviglie e in cambio ci venivano date caramelle, cioccolattini, ma anche soldi, cinque . dieci lire, e noi a fine giornata dividevamo felici.


Pardulas alla ricotta

Le Pardulas, chiamate anche Ricottelle, sono uno dei tipici dolci di Pasqua sardi.

La ricotta fresca e il sapore dello zafferano e della scorze degli agrumi danno a questi dolcetti un gusto molto particolare, delicato e fresco, oltre che piacevolissimo.

Il contrasto tra la croccantezza della pasta e la morbidezza del ripieno, poi, è davvero sorprendente.

Come spesso accade per preparazioni di questo tipo, anche di questa preparazione esistono svariate ricette, in pratica ogni famiglia le fa a modo suo: c’è chi utilizza, come in questo caso, solo ricotta, oppure chi usa un mix di ricotta e formaggio dolce a pasta filata come ad esempio il Peretta vaccino o il formaggio Casizolu, che sembrano quasi delle provolette. Siccome questi formaggi sono difficili da trovare al di fuori della Sardegna, personalmente ho preferito utilizzare solo ricotta.

Inoltre per l’impasto esterno, c’è chi usa lo strutto o il burro (in questo caso bisognerebbe usarne 25-30 g), ma io ho preferito usare l’olio di semi di mais (ma un qualunque altro olio di semi va benissimo).

Per realizzarle, puoi scegliere la ricotta che preferisci: vaccina o di pecora, l’importante è che sia molto fresca, ben soda e compatta.

Inoltre, ti consiglio di sbriciolarla e metterla a scolare per almeno un’ora in un colino, in questo modo diventerà bella asciutta e compatta.

Per prima cosa prepara la pasta.

In una ciotola lavora 300 g di semola rimacinata di grano duro con 180 ml di acqua, 25 g di olio di semi di mais e un pizzico di sale.

Impasta fino a ottenere un panetto omogeneo e liscio, aggiungendo un goccio di acqua in più se necessario.

Copri l’impasto con la pellicola e lascialo riposare a temperatura ambiente per circa 20-25 minuti.

Ora passa alla crema di ricotta: grattugia la scorza di 2 arance e 1 limone non trattati e mettile, assieme allo zafferano, in una ciotola assieme a 350 g di ricotta ben scolata.

Unisci a questo punto 100 g di zucchero e le due uova una alla volta, mescolando bene il tutto con una frusta per amalgamare bene il tutto.

Per finire, unisci la semola poca per volta, perché potrebbe essere sufficiente metterne meno di 120 g, dipende molto dalla consistenza della ricotta.

In ogni caso è meglio un ripieno più cremoso che sodo, altrimenti diventerà troppo asciutto con la cottura.

Trascorso il tempo necessario al riposo dell’impasto, stendilo con un mattarello (se vuoi puoi aiutarti con la macchina sfogliatrice o la nonna papera) fino a ottenere un foglio sottile, spesso poco più di 1 millimetro.

Poi, con un coppapasta, ritaglia dei cerchi da circa 8 centimetri di diametro.

Metti al centro di ogni cerchio una cucchiaiata di crema di ricotta (se preferisci puoi aiutarti con una tasca da pasticcere), poi solleva il bordo e richiudilo pizzicandolo con le dita per dargli la forma di una stella a più punte.

Se è la prima volta che prepari le Pardulas, ti consiglio di procedere in questo modo: pizzica due lembi di pasta, uno di fronte all’altro, in modo simmetrico, poi fai la stessa cosa pizzicando due volte la pasta al centro dei due lati rimasti liberi.

Volendo, potrai pizzicare la pasta in più punti, così le Pardulas saranno ancora più belle.

Preriscalda il forno in modalità statica a 180 °C, rivesti una piastra con la carta da forno e cuoci le Pardulas per 30 minuti, fino a quando la parte superiore del ripieno non risulterà bella dorata.

Servi i tuoi dolcetti una volta raffreddati completamente e buona Pasqua!


Video: hmhmhmhmmhmh (January 2022).