martedì 22 febbraio 2011
lunedì 21 febbraio 2011
Ganache Nera e Meringhe
This is a recipe fr seriously chocolate lovers. Kind of a cross between a truffle and a tarte this tiny treats feature smooth and creamy chocolate ganache served in a cup made from pure chocolate.
A bit tricky...but really worths some efforts...http://lacucinaitalianamagazine.com/recipe/ganache-filled-chocolate-cups-with-meringue
mercoledì 16 febbraio 2011
Tarallucci al finocchietto selvatico
The lady you'll see in this link is one of my aunt..she's from the wonderful Apulia, that for its gastronomic tradition worths a visit.
Taralli is something you cannot stop eating..is a kind of bread. Some salted snack like crakers but of course absolutely healthier and done with the magic "liquid gold" of this region..Olive oil.
This is a tradition that goes from generation to generation and how to move the hands is just a question of patience and time..for those who are lucky and can use their time.
Fennel's seeds are picked up in the country during the months of August..by hand..of course.
The taralli have been cooked in a wood oven burning oak wood..as the tradition impose.
Have a look to those little jewels..and you'll understand why it's impossible to stop eating..http://segnievidenti.blogspot.com/2011/02/about-food.html?spref=fb
Taralli is something you cannot stop eating..is a kind of bread. Some salted snack like crakers but of course absolutely healthier and done with the magic "liquid gold" of this region..Olive oil.
This is a tradition that goes from generation to generation and how to move the hands is just a question of patience and time..for those who are lucky and can use their time.
Fennel's seeds are picked up in the country during the months of August..by hand..of course.
The taralli have been cooked in a wood oven burning oak wood..as the tradition impose.
Have a look to those little jewels..and you'll understand why it's impossible to stop eating..http://segnievidenti.blogspot.com/2011/02/about-food.html?spref=fb
giovedì 3 febbraio 2011
CARNIVAL EVERYTHING IS ALLOWED!!
CARNEVALE..OGNI SCHERZO VALE During Carnival every joke is allowed..it sounds more or less like that..
With the theatre reform in 1600 the masks become a public affair, they are not only on the stage but they are part of the people tradition.
Gianduia..speaks italian but has a deep piedmontese accent...Arlecchino a venetian accent.
Meneghino is from Milan...Tartaglia comes from south of Italy...Naples ..Colombina...and Rugantino..who can answer?
Bugie recipe:
Bugie means lies..chiacchere means chats probably 'cause they have an onomathopeic sound:
Ingredients
500 g Flour 00
50 g sugar
50 g butter better if softened
3 eggs
a glass of grappa
a pinch of salt
Work the ingredients adding the grappa and marsala little by little ( piano piano) and get a smooth, soft dough.
Cover for one hour cut and roll the dough with the pasta machine..immeditely fry.
Fry in peanut oil 'cause is lighter if you are in Piedmont (ahah) or Tuscany you might use lard is excellent!!
I wait fro your comment on how were your bugie!!
With the theatre reform in 1600 the masks become a public affair, they are not only on the stage but they are part of the people tradition.
Gianduia..speaks italian but has a deep piedmontese accent...Arlecchino a venetian accent.
Meneghino is from Milan...Tartaglia comes from south of Italy...Naples ..Colombina...and Rugantino..who can answer?
Bugie recipe:
Bugie means lies..chiacchere means chats probably 'cause they have an onomathopeic sound:
Ingredients
500 g Flour 00
50 g sugar
50 g butter better if softened
3 eggs
a glass of grappa
a pinch of salt
Work the ingredients adding the grappa and marsala little by little ( piano piano) and get a smooth, soft dough.
Cover for one hour cut and roll the dough with the pasta machine..immeditely fry.
Fry in peanut oil 'cause is lighter if you are in Piedmont (ahah) or Tuscany you might use lard is excellent!!
I wait fro your comment on how were your bugie!!
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