Showing posts with label Mediterranean Cuisine. Show all posts
Showing posts with label Mediterranean Cuisine. Show all posts
Sunday, 27 March 2011
Monday, 21 March 2011
Traditional nut-cake
Ingredients:
75 g flour
50 g butter
4 egg yolks
3.5 dl milk
1 cube of yeast (40 g)
1 packet vanillin sugar (10 g)
2 tablespoons sugar
1 tablespoon rum
lemon Filling:
3 dl milk
4 egg whites
100 g sugar
1 packet of vanilla sugar (10 g)
optional raisins
The most important thing in making puff pastry is that you have enough time. The dough will need some time to grow, and it is just and can not accelerate. You can help him only by using foods that are room temperature, and not directly from the fridge .
Heat the milk, but it shouldn't be very hot, crush and stir sugar and yeast.
In another bowl place the flour, butter, egg yolks, vanilla, rum, lemon and add yeast. Knead the dough but do not crush it, but turning it bottom-up in order to rest him as much air. You need to tumble it until becomes quite smooth, and doesn't stick to hands and bowl. it is very soft, add a little flour. Make a nice ball, leave it in a bowl, lightly sprinkle with flour and cover with a clean cloth. Place the bowl on the place where it will not move the next hour. It is the time that dough needs to lift and get double size.
In the meantime, grind the walnuts, add sugar and vanilla, stir, and pour with hot milk. When the mixture has cooled slightly, stir in the egg whites.
If you like sweet, add more sugar or honey. It all depends on personal taste.
Spread margarine or butter a deep baking pan and sprinkle flour on it.
Put the dough from the bowl onto a lightly floured surface, divide into two parts and roll out an inch thick. with half of the stuffing (do not put on to the edge, because when you twist the dough stuffing will go out). If you want you can sprinkle with raisins. Carefully roll traditional nut-cake, and gently put it in a baking pan. Do the same is the second half of dough.
Turn on oven to 180 °C and bake for 45-50 minutes.
Corn meal with topping
300g corn meal
3 dl whipping cream
salt
Put 30 g of corn grits into the salted boiling water . Mix the mixture until you have enough density, you can do it with spoon . If the mixture stays glued to a spoon, polenta is finished.
After that we put in another container 3 dl whipping cream and cook with constant stirring. When the cream takes the shape of a golden-brown lumps, we can remove the from the heat.
Polenta served on a plate and poured with sauce - cream (tropo).
Homemade sausage
Ingredients:
8 kg of pork,
2 kg of beef,
220 grams of salt,
15 grams of sweet paprika,
ground pepper 4 grams,
15 grams garlic,
1 tablespoon sugar
0,5l watert.
Meat cut into cubes and grind. Mix it with spices. Well mixed, add the water and knead until the meat separates from the arm. Fill in the small intestine, and leave it to dry in a draft. Keep it in a smokehouse on the smoke of hardwood for two days and then put it in a dry place for further drying.
Sarma
Ingredients:
1 kilo of cabbage
50 decagram minced meat
1 onion
1 spoon of flour
4 spoons of oil
4-5 spoons of rice
20 decagram of dry bacon
red pepper,salt,pepper
1.Wash the cabbage.Cut up an onion and fry it on the oil. Mix fried onion with meat and rice.When the mixture is cooled add one egg, garlic and parsley.
2. Put a spoonful of mixture on each leaf of cabbage. Bend leaf at the ends.Cut the remaining cabbage into noodles and cover the bottom of the pot with them. Put sarma on the remaining cabbage and put bacon between them.
3. Pour Sarma with hot salt water, cover with lid and cook on low heat. When the cabbage is soft, make a browned flour with red peppper and pureed tomato .Pour sarma with it and boil for 20 minutes.
Beef soup
Ingredients:
¾ pounds of knuckle
15 decagrams of salt (3 tablespoons)
3 quarts of water
5-8 peppercorns
2 cloves of garlic
root vegetable soup:
two medium carrots
stalks of parsley and celery
green part of leek
celery root
kohlrabi root
onion
cabbage leaf
Put it to boil in cold salted water.
Add root vegetables for soup.
Put on low heat and cook for another hour.
When soup is cooked, soup is strained.
In green for beef soup should be about 20 decagrams of root vegetables.
Add cauliflower, cabbage’s hard part, and we can also add potatoes.
Cooked meat can be served with a sauce.
Slice the carrots and add to the soup.
When vegetable is cooked, add noodles.
Cut the parsley into small pieces and sprinkle on the soup.
Baked potato halves
Sunday, 20 March 2011
Thursday, 17 February 2011
Typical Sicilian recipes 4
Sicilian cuisine is part of a complex and regional food culture, showing tracks and contributions of all cultures who have settled in Sicily in the last two millennia. The eating habits of the delicacies of Magna Grecia Monsù of the great kitchens of the nobility, rising from Arabic sweets and offal to a Jewish ... Everything contributes to make the cuisine varies siciliana.La list of local products is very long. Each province (and in many cases, each municipality) has its own specialty and the names of these foods vary from area to area. It is universally known as the Sicilian granita product common to almost all provinces and valuable areas of Messina and Acireale. Less known are looking for two more drinks milk orgeat (soft) almond milk (sweet-sour). Among the salted products are very popular products presented in the so-called cafeteria, with oranges (or arancine) as the spearhead of this category. Palermo are typical of the fritters, the crocchè (potato croquettes) and Ca meusa bread (bread with spleen). Messina, instead of the rustic and the cakes. There are many dishes with eggplant-related, such as caponata, parmigiana and pasta to the rule, chess, wheat buns with filling of parsley, or tomatoes or cauliflower, real pies. Even the fish in many varieties, is an important food of the Sicilian cuisine and in this area is very famous fish Messina Stocco. Trapani is typical of the couscous main dish of the culinary tradition of the southern Mediterranean, but unlike the rest of the Maghreb countries, where instead it is usually meat, is prepared with fish. Among the sweets of the region not to forget the cannoli, The case, "Taganu of Aragon" and the cake Fedora.
By Riccardo and Salvatore
Italian recipes 3
The arancini are one of the specialties' of traditional Sicilian cuisine.
INGREDIENTS FOR 4 PEOPLE
Rice: 320 gr
ground beef: 100 gr
tomatoes: 250 gr
grated cheese: 60 gr
eggs: 5
saffron powder: 1 or 2 baggs
onion: 100 gr
white wine: enough
extra virgin oil: 3 tablespoons
frying oil: enough
salt and pepper: to taste.
bread crumbs: enough
PREPARATION
Fry the onion in olive oil until golden, then add the minced meat and let it flavor, pour a little white wine and let evaporate.
Add the tomatoes, a pinch of salt and pepper to taste.
Continue cooking over very low heat for about 1 hour.
Meanwhile boil the rice (wash it first), drain it al dente and season with grated cheese, red eggs and saffron.
Flatten them on a plate and let cool a bit '.
Then with a great spoon put some rice in one hand and gives it the form of a bowl; in the cable to a spoonful of sauce and cover with more rice.
Crumpled well and passed the oranges on the album beaten egg and then in breadcrumbs.
Let stand for about half an hour, after which the fry in a pan with plenty of oil very high walls.
By Federico
Italian recipes 2
Cassata, a product of Sicilian pastries, and more specifically in Palermo, deserves pride of place among the sweets of the region;cassata created to celebrate the Passover after the Lentensacrifice, consumption has become common throughout the year .Its décor is baroque, and sumptuous and its derivation is actually ofArab origin, whose name derives from the Arabic word"Quas'at"which means the large bowl and round, and the richness ofits ingredients reflects the nature of the kitchen Saracen, who loves to harmonize contrast ing flavors, such as sponge cake filled withricotta cheese mixed with sugar, vanilla, chocolate chips andcandied fruit and liqueur (preferably liqueur, rum or maraschino).Deceptively simple to make, prepare the enclosure to Sicilianinstead requires a lot of skills', particularly in creating the elaboratedecorations of which he is very well endowed.
By STEFANO
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