Rachel Roddy’s Italy inspired four New Year’s recipes

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NEW Italy means lentils. In Rome, they say people who eat lentils and grapes around the New Year (all year round are COINS). This is the magic of their form. Lentils (like COINS), lentils are symbols of wealth and happiness. The more you eat, the better your wealth will be the second year. This is a tradition in most parts of the country, although different areas have different ways of eating lentils, with different accompaniments – especially the fat eggplant sausage in the north.
As a young boy who grew up in Sicily, my partner vincenzo remember commitment fuochiElenticchie a mezzanotte (fire and midnight lentils), which means that everyone has to go up to the roof, looking at the photo granite bay in the middle of the night of fireworks, and then I eat lentils or grapes. Some people think that you must eat lentils, and the clock is really by chance, while others should be in 12 for each eat one chicco (grape), an eight-year-old boy happily accept a challenge. An elastic mouth.
It was in the eight-year-old room where I had just eaten New Year’s lentil. I foolishly went to a party even if I wasn’t good. Realizing that I wasn’t going to midnight, I borrowed a hat with a cigarette smoke and was lying on a quiet sofa, and it wasn’t so quiet for a dozen kids to watch the movie. I couldn’t move, so a child lay on my lap, another struck me with a light saber, and listened feverishly to Madagascar’s voice. At midnight, the children rushed out and threw the playboy and themselves in the garden. I listened to the sounds and glasses of other rooms and felt like a sad teenager. Finally, I experienced a time when someone gave me a bubble in a wine glass, with some lentils in it. Everyone seems weird, but welcome,
It’s not just in the New Year that italians cook the oldest beans all the year round. The lentils are served with stews and stews, some of which are served with fennel and seed seeds as Indian curries, which are often as tasty as pork and games. Several precious varieties, from umbria Castelluccio SLATE, abruzzo of Santo Stefano roof tile red, as well as the Sicilian Ustica island green gray, all of which are relatively expensive, but very delicious. There are also many daily lentils, small green or brown ones that are the best in today’s recipes, I think.
Admittedly, many of the recipes we make are often not really recipes, but just ways of doing things. Tastes and habits shape them over time. I have gossip, like domestic details and cooking gossip, and when you ask someone how they make things, these things are free. Even if I had my way, I would be happy to listen to another way to make lentils. One day, I bought a package, I met my friend neighbors, a woman more life for her, she told me that she is just a piece of celery, onion and tomato cut into sizes fingernails, each a small lentils, bay leaf, flavor, good luck enough water on lentils, three fingers, then simmer until lentils, like her late husband likes them. For the rest of the day, the lentils are cooked with whole carrots and a piece of celery, and then on the table with olive oil or butter. How best to cook lentils is increased with the addition of grilled pork or sausage, which can turn them into a feast. One day I was told that my cooking method was the lentil risottare, which means to cook like a risotto. I have never heard of such a description, but it is a useful description of a very reliable method. With onion, celery, carrots, garlic, bay and a handful of boiled salt, olive oil, add lentils, then – just like in the risotto rice – stirring, until everything is painted in oil, and then cover water and simmer. You don’t need to stir like a risotto, but if you think the pot needs it, you need to keep your eyes and don’t boil the lentils, taste and add more water. At the end of the cooking, the lentils should have plenty of water (but not mushy) and there should be very few liquids. Good soft soles and lentils should be good, but need more salt and pepper,
You can put the lentils and cotechino sausages with boiled qu serve, in this case, I suggest a plate of baked apple, it only needs a lot of cold cream and hunger, and chocolate almost make everyone satisfied and chestnut cake.
But recipes, lentils, grape aside, whether you cook or not cook, but you choose to celebrate, sodium auguri di butanol fine rush PRINCIPIO e – a happy ending and best wishes for a good start.
A lentil with a pepperoni
Amy – Rome’s the regional specialty, the most significant modena town, cotechino is made a big sausage cotica (pig), mixed with lean pork, back fat and salt, pepper, cloves, nutmeg and cinnamon. Zampone is a pig’s hoof stuffed with the same stuffing. Traditional cotechino (and zampone) need to be soaked and cooked for several hours before they can be eaten. Alternatively, you can buy high-quality pre-cooked, vacuum-packed cotechino, which is effectively cooked in a bag and prepared for 20-30 minutes. This produces a deep flavor of juice, you can tip lentils from the bag. I’m a pre-prepared fan, not just a New Year. Some people also like to saute lentils as lentils, saying that the lentils are the same as the lentils. Pork sausages are just as good as lentils.
Four,
500 grams of lentils
6 tablespoons olive oil
1 white onion, minced
1 clove garlic, chopped
1 carrot, peeled, chopped
1 celery stick, chopped
Two bay leaves
1 precooked cotechino, press for heat, or the best pork sausage
Salt and black pepper
1 clean the lentils. Boil the kettle. In a large fryer, heat the olive oil, add the onion, garlic, carrots and celery, gently pan-fry until soft.
2 add lentils and bay leaf, cover and at least 5 cm of water, and then boiled in the most gentle simmer soup, until lentils are tender, but only need a little bit, it will take 20 to 40 minutes (caution: lentils from tender to soft) fairly quickly. If the pot looks dry, continue to taste and add more water. After cooking, the water should be absorbed almost completely. Season.
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Heating cotechino (usually means to reheat it in a stewed water for 30 minutes). When ready, cut off the corner, stir in the lentils, and then turn over to a warm plate. If you are using ordinary pork sausage, put them into a brown with a small amount of oil, and pour into a third of the red wine, white wine and pink wine, and then put on the lid, let them steamed in 20 minutes. Once cooked, remove the lid and raise the heat to reduce the juice to a sticky gravy.
If you are using cotechino, cut it into thick slices or place the sausage on the lentils. Use onion (mustard fruit) with relish or boiling qu (see below).
The boiling qu.
When we grow up, we have a camphor tree in our garden. Like crab apple, it has three good things: climbing, falling out and providing ammo – small fruit and fuzzy overalls that fit into low-bowling. My mom would put some of them in a bowl on the table because they smelled so cute. Years later, I understood what she was saying and looked forward to a bowl of papaya that would make the kitchen smell like a fruity boudoir. The papaya is boiled and sliced soft, tasting and tasting like apples, pears and honey. The poached qu make makes creamy puddings, sitting next to cheese and cold meat (ham or leftover Turkey) or sausage and lentils, and eating breakfast with concentrated yoghurt. It’s best to let them sit in their syrup for several hours before taking it.


Make a big bowl 1
kg
1 qu 1 1 non-wax lemon
250 grams of sugar
6 disc
6 black pepper
300ml of white wine
Rinse, peel, core, cut into 1/8 of papaya. Peel a slice of lemon peel with a peeler. Place the qu, skin and all other ingredients in a large pot and add 300 ml of water. Bring to a boil, then reduce the stew for 40 to 60 minutes, or until the qu is tender, but maintain its shape.
2 remove the papaya from the liquid and put it in a plate. Continue to simmer until it is reduced to a thick enough syrup to be coated on the back of the spoon and then onto the papaya. Before eating, make it sit for hours, or preferably one day. Keep it for a few days.
Roast apple with a hundred fruit filling and cream
If you have a jar of 100 fruit fillings left over from Christmas, a spoonful of baked apples works very well, while a tray of trays makes the pudding a welcome and generous one. When the apples are roasted and sl, the skin is wrinkled and the meat is softened into a granule of almost protoplasm, the exposed meat is turned into a chewy faucet, and the rest becomes a sweet and thick core.
What matters is that the apple is around their perimeter, or they burst, and the more hairy the explosion is more impressive. Once cooked, let the tray sit for a while, so that some of the butter is absorbed back into the fruit. If you don’t have a hundred fruit filling, butter, soft brown sugar and raisins’ classic mix, it’s always a treat, like the splash of calvados or cider before apple goes into the oven. As for all the baked fruits, the last one, the next day cold, is the best.
Supply of 6 to 12
12 small desserts or baked apples (such as long horns, cod or blam)
100 grams of butter
200g
Cold thick cream, service
1. Set the temperature of the oven to 180C / 350F/gas 4. Find a heat resistant plate that can hold all the apples and rub with butter.
2 remove the core from the apple, keep the apple as a whole, then cut the skin around each apple, but not too deep, and then stick to the baking sheet.
3 use the hollow meat filling, and use a small piece of butter to add the meat to the filling.
Bake for 40 minutes, or until the apple is soft. Let them cool a little bit before using cold, heavy cream.
Chocolate and chestnut cake
This gorgeous and festive cake is inspired by two recipes, one from Hugh fearnley-whittingstall, the other from abruzzo, and the area has many chestnut trees. Chestnuts work in flour, thickening the milk into a soft, soft paste, not as sweet as you find in a jar. Although it’s still warm, it’s the same cake, so soft, it needs a spoon and a slice of mousse. If you leave it for a few hours, it will cool down into a dense, soft cake, you can slice, and carefully…
Supply of eight
250 grams of dark chocolate (70% cocoa solids)
250 grams of unsalted butter, cut into cubes
250 grams of roasted chestnuts (vacuum-packed, or you can roast and divest yourself)
250ml full fat milk
Four medium-sized eggs
125 grams of sugar
1 grease and 25 cm cake tin (spring is good), and set oven 170C / 335F/gas 3 1/2.
2 break the chocolate into pieces, then melt on low heat with little butter.
In another pot, heat the milk with the chestnuts until the milk is almost boiling. Remove the pan and mash the chestnut with a potato, or mix with a soaking mixer.
4 separate the yolk from the white grape and beat the yolks in a large bowl. Pour the melted chocolate and butter into a mixture of egg yolks and sugar, then stir it into chestnuts and milk puree to make a batter.
In another bowl, whisk the egg whites until they form solid peaks and then fold into the rest.
Carefully pour the mixture into the lining tin. Bake for 25 to 30 minutes, or until it has just solidified, but still slightly wiggle.
If you want to place the cake in a warm place, let it cool down and then gently loosen the baking sheet and slide it onto a plate. Be careful, as it is still very soft, delicate and mousse. If you leave it cold, it will be firm. With heavy cream.

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