|
 |
Proposal indecent! |
|
 |
Region Trentino alto adige |
| |
|
| Witches’ titbit |
garlic: 3 cloves
butter: 3 oz
onion: ½
flour: 11 oz
'porcini' mushrooms: 11 oz
oil: 3 tablespoons
parsley
salt
eggs: 2 |
| Mix together well the flour with the eggs, the oil, the salt and a little warm water, then cover the pasta dough and leave to one side for 1 hour. In the meantime, clean and trim the mushrooms, chop them up finely and sauté in the butter with the finely chopped onion and garlic. Sprinkle with flour, sauté briefly and cover with finely chopped parsley. On the lightly floured work surface, roll out a thin layer of pasta. With the help of a pastry bag, pipe small mounds of the mushroom mixture onto the pasta and cover with a second layer of pasta. With a round cutter, cut out the ravioli, press the edges closed and then cook in boiling salted water for five minutes over low heat. Fry 2 cloves of garlic in the butter so that they become a hazelnut brown colour. Remove the garlic and dress the drained ravioli in the flavoured butter. |
|
|
|
| Turnips cooked in lard |
lard: 1 tbsp
olive oil
pepper
turnips: 2 lbs 4 oz
salt
sugar |
| Peel, wash and dice the turnips. Sauté the lard with a few spoonfuls of oil and then add the turnips. Cover with water, season with salt and pepper and add a pinch of sugar. Cover and cook over a low heat, stirring occasionally. This dish can be served to accompany boiled or roasted meats. |
|
|
|
| Poppy seed cake |
cinnamon powder: 1 pinch
baking powder/powdered yeast: 1 small sachet
apples: 2 or 3
rum: 1 splash
poppy seed: 7 oz
lemon juice:
eggs: 8
sugar: 7 oz
vanilla sugar: 1 small sachet
ground almonds or hazelnuts: 7 oz |
| Whisk the sugar and the eggs together. Then mix in the almonds or hazelnuts, the ground poppy seeds, the vanilla flavoured sugar, the yeast, the baking powder, the cinnamon, the juice of 2 lemons and the rum and finally add in the grated apples. Put the resulting mixture into a buttered and floured baking tin and cook at a moderate temperature. |
|
|
|
| Fruit Strudel |
butter: 6 ½ oz
cinnamon and clove
white flour: 12 oz
lemon: 1
apples: 2 lbs 4 oz
fresh breadcrumbs
pine-nuts: 1 oz
salt
eggs: 1
golden raisins (from Sicily): 2 oz
sugar: 3 oz
icing sugar/powdered sugar |
| Place on a pastry board 300 g. (11 oz) of flour, a pinch of salt and ½ tablespoon of sugar; mix the ingredients together and form into a heap. To the centre of the heap, add the whole egg and 50 g. (2 oz) of softened butter cut into small pieces. Mix up the ingredients, adding enough warm water to give a fairly soft dough; work the pastry energetically for a few minutes and then slam down hard onto the pastry board. Continue in this way for about 10 minutes, until the pastry has a good elasticity. Make the pastry into a ball, wrap it in a damp cloth and cover with a large, upturned bowl so to keep the pastry from contact with the air, and keep in warm place. In the meantime, soften some sultanas in warm water for about ¼ of an hour. Peel the apples and slice them thinly, then put them into a bowl and add the dried sultanas, the pine nuts, the grated lemon rind, the granulated sugar, a pinch of powdered cinnamon and cloves. Mix and allow the mixture to rest for half an hour. After this time, lay a tablecloth on the table, sprinkle with flour and place the pastry on it. Then, with a floured rolling pin, roll out a circle of pastry about ½ cm ( ¼ ") thick. Melt 70 g. (2 oz) of butter in a bain-Marie and, with a pastry brush, brush the whole of the pastry with the melted butter, making it shiny. With both hands floured and closed into fists, delicately stretch the pastry out little by little, taking care not to cause any tears, and keeping the same thickness all-over: at the end of this operation, the pastry should be as thin as possible. If the pastry is thicker around the edges, cut this part off. Heat the pan again with 20 g. (1 oz) of butter, brown 2 tablespoonfuls of breadcrumbs (made from bread with the crusts removed). Taking care to leave the edges free, place the filling previously left to one side onto the pastry. With the help of a dishcloth, roll the pasty up, closing in the filling, then press down on the two ends of the roll so that the filling will not ooze out while cooking. Put the strudel on an oven tray or in a buttered pie dish, letting it fall directly from the dishcloth without touching it with the hands. If the roll is too long for the oven tray, curve the pastry around a little into a horseshoe shape. Then paste the strudel with the 30 g. (1 oz) of remaining butter, previously melted; put into an oven preheated to 190° C/375° F/Gas Mark 5 and cook for about 1 hour. Serve the strudel cold and sprinkled with icing sugar. |
|
|
|
| Barley soup with prawns |
broth/stock
butter: 2 oz
carrots: 1
onion: 1
prawns: 1 lb 2 oz
barley: 11 oz
frozen peas: 9 oz
salt
celery
white wine: ½ glass |
| Soak the barley in cold water for five hours. Wash the prawns and blanche them for one minute in one litre (1 ¾ pints) of boiling, salted water. Peel them. In the same water used for the prawns, put back in the shells, the carrot, half of the peeled onion, and the washed celery and simmer for 30 minutes. Drain the barley and then sauté in the butter for five minutes with the remaining half onion, peeled and chopped finely. Add the white wine and allow to evaporate over high heat. Add the fish stock, after having filtered through a sieve (to get rid of the shells and vegetable pieces) and cook for 10 minutes. Add the prawns previously left to one side and the pea purée, previously prepared by boiling the peas, then draining well and liquidizing into a purée. Dress with a knob of butter and serve immediately. |
|
|
|
| Meat and potato pie |
cold boiled beef: 14 oz
butter: 2 oz
chives
boiled potatoes: 3 or 4
pepper
salt |
| Slice the meat and potatoes. Sauté the chopped-up chives in the butter for one minute and then add the potatoes. Season with salt and pepper and allow to take on flavour. Then add the meat, mix and cook again for 10 minutes, flattening down the mixture with a lifter to make a compact pie-shape. Up-turn into a flat serving dish and serve immediately. This dish is also good to eat cold. |
|
|
|
| Canederli buckwheat dumplings |
garlic:
onion: 1
wholemeal flour from buckwheat:
milk: a small amount
pancetta (Italian spiced bacon): 7 oz
rye bread: 11 oz
leek: 1
salt: |
| Slice the rye bread, and combine it in a bowl with the loosely-chopped bacon, the finely-chopped onion, one chopped clove of garlic, and the finely chopped leek (chopping up all the vegetable separately). Salt to taste, and add enough water and milk to just wet the ingredients. Let sit for at least half an hour for the flavours to absorb. Take a large saucepan, fill with salted water and bring to the boil. Blend the buckwheat flour into the mixture, once it has sat for long enough. Make small round dumplings (tangerine size) with wet hands and drop them into the simmering salted water, cooking for 20/25 minutes over a low heat. "Canederli" can be served in hot chicken broth or accompanied by sauerkraut, white radishes or horseradish. |
|
|
|
| Leg of chamois with juniper berry sauce |
juniper berries: 12
carrots: 1
onion: 1
dried mushrooms: 1 oz
oil: 4 tablespoons
liquid cream: ½ pint
pepper
chilli pepper
salt
celery root (celeriac): ¼
juniper berry grappa: 1 small glass
leg of chamois: 1 |
| Clean the leg of chamois of any sinews and pieces of skin and de-bone. Rub with salt, pepper and chilli pepper. Place the mushrooms and four crushed juniper berries in the place of the bone, roll up and press down well. In a casserole dish with some oil, add the bone broken into pieces and sauté the roll of meat. Put into the oven preheated to 200° C/400° F/Gas Mark 6 and roast. Halfway through the cooking time, add the roughly chopped vegetables. When the meat is cooked (after about 2 and a half hours), remove it from the dish and wrap in aluminium foil. Pass the cooking sauce through a sieve and remove the fat. Add the grappa, the remaining, crushed juniper berries and the cream and allow to boil down for a little while. Flavour with seasoning according to taste. |
|
|
|
| Cucumber Salad |
vinegar
fresh cucumbers
olive oil
paprika
pepper
salt |
| Peel and finely slice the cucumbers. Salt and lay the cucumbers on a rack for at least an hour to extract the water out of them. Drain well; dress with oil and vinegar, at the last minute before serving, sprinkle the cucumber slices with pepper and a touch of paprika. |
|
|
|
| Red Cabbage and Speck |
butter: 1 ½ oz
red cabbage: 1
onion: 1
olive oil
pepper
salt
boned brine- or smoke-cured pork flank, form Alto Adige: 2 ½ oz
red wine |
| Clean, wash and slice the cabbage. Chop the onion, cut the speck into cubes and sauté both in 2 tablespoons oil and the butter. Mix in the cabbage, a glass of red wine, then salt and pepper to taste, cook for about one hour for the red colour to set. Serve hot. |
|
|
|
|
Last Minute Italien Sponsor Hotels |
| |
|
|
Hotel Tenuta di Ricavo ****
Castellina in Chianti
|
|
|
|
|
B&B Fiorentini residence ****
Napoli
|
|
|
|
|
Hotel Chris ***
Bellaria Igea Marina
|
|
|
|
|
Hotel Saraceno ****
Milano Marittima
|
|
|
|
|
B&B Burlamacco Gold
Viareggio
|
|
|
|
|
Hotel Richard ***
Agliana
|
|
|
|
|
Affittacamere I Giardini del Quirinale ***
Roma
|
|
|
|
|
Hotel Cantelli ***
San Mauro Mare
|
|
|
|
|
Hotel Vannucci ***
Città della Pieve
|
|
|
|
|
B&B Soggiorno Paradiso ***
Napoli
|
|
|
|
|
Agriturismo La Collina delle Streghe ***
Castelbellino
|
|
|
|
|
B&B Nena al Borgo Castello ***
Pico
|
|
|
|
|
