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risotto with tips bruscandoli

If you take a walk in the countryside in spring, it is virtually impossible not to encounter plants bruscandoli . Take the opportunity to reap the jet terminal, to make them read, eaten as is, or as an ingredient in omelets, or good risotto.

Ingredients:

• a bunch of bruscandoli (200-300g) onion
• 320g rice vialone nano
• pint of vegetable stock
• half a glass of dry wine
• 100g butter
• 50g grated parmesan cheese salt and pepper

Chop the onion and fry in a nonstick pan with a little 'extra virgin olive oil.

Meanwhile wash and dry the abruptly. Toglietene tips and set aside in a cup. Not too finely chopped rest and add to onion along with some water and a bit 'of salt. Stir and let simmer on low heat for about 5 minutes.

Take a nonstick saucepan and place over medium heat (it should be hot). Buttateci in the rice and toast, stirring for a few seconds. Fades away towards the wine and stir well until all is absorbed. Add the bruscandoli and mix well with rice. Cook for about twenty minutes, gradually adding broth and stirring risotto continuazione.Fate sure that does not become too liquid, but remains beautiful creamy.

Shortly before the completion of cooking (2-3 minutes) add the point which had set aside and keep stirring. Also check the salt, add if needed.

Turn off the heat and add butter, pepper and parmesan cheese.

Stir well and serve.

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Spelt Bread

Ingredients:

• 500g flour spelled spelled strong
• 270g water 200g of yeast
• 10g fresh yeast 20g
• barley malt
• 15g of salt

Making bread at home, especially using the yeast , takes a long time to rise, but overall very little personal time. If you work from home as often I do, you can use that work breaks, and it becomes a very useful anti-stress and relaxing activity.

7.30 am: proceed to refreshment of the yeast. Currently I keep it in the fridge about 200g, then refresh with 60g of water and 140g of flour Manitoba. Half (the usual 200g) put it back in the fridge for next time, store the remainder in a closed container in a sheltered place to rest at room temperature for about 4 hours, at least until it is doubled. Let us cut a cross above, so to better control the rising.

12:15 pm: stir briefly spelled spelled 500g flour 250g strong with water and let stand for at least 20 minutes. Meanwhile, mix the yeast with 10g fresh yeast and a couple of teaspoons of malted barley. You can safely replace the barley flour with wheat type "0" (but spelled that for me is good). If you do not find the malt, you can replace it with honey or sugar. Let dough stand too.

at 13:00: the two mixtures together and knead well for 4-5 minutes in a mixer for (More on hand) until the dough is shiny and beautiful stretch. Add 3 teaspoons of salt and 10-20 grams of water. Knead until the dough is shiny and beautiful stretch. Pour into a bowl, cover with plastic wrap and let rise 3-4 hours, until doubled. Again a nice head screwdriver will help control the lievirazione.

17:00: date the form and place the sandwiches on a baking tray covered with baking paper. Cover with a damp stroffinaccio (moist, not wet) and let stand for about an hour.

18.00: Engrave surface gently rolls with a very sharp knife or a razor blade, making cross-cuts. The important thing is not to mistreat the dough making the incision, thus ruining the rise. Let stand another half hour. Meanwhile, turn oven to 220 ° C, placing in a pan with aluminum water for a moist environment, which will favor the formation of the crust.

at 18:30: bake the pan with the rolls. After about 10 minutes remove the pan with water and turn the oven to 180 ° C, and cook for another 10-15 minutes.

Removed the pan from the oven, move the rolls to cool on a grid.

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Refreshments of yeast The yeast

To refresh yeast, put it in a bowl, add the necessary water. and with a fork to dissolve the yeast well. Later add the flour and mix well.

The proportions of ingredients are 2 / 3 the weight of flour and about 1 / 3 of water (a little more 'less). For example, if you need to brush up 150g of yeast, you use 100g of flour and 45g of water.

Let stand for 3-4 hours in a sheltered place until doubled.

The poolish

For some types of bread, rather than a chariot of yeast (the yeast refreshed as usual), is a more appropriate poolish, that is a refreshing Preimpastato soak obtained using the yeast greater proportion of water.

In this case the proportions are about water and flour to 2 / 3 the weight of yeast. For example, if I'm refreshing 150g yeast, add 100g flour and 100g of water.

The result should be a batter very smooth and elastic (not liquid). If it is not so (also depends greatly on the initial hydration of yeast), add a little ' of water or flour.

Let stand 4-5 hours in a sheltered place. After this time, you should find it more or less doubled, and with the surface covered with bubbles.

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Last Christmas I made the cake at home, and on this occasion I started using yeast, also called sourdough, or increasing the Genoese, ; sourdough in English, and probably in many other ways.

The ingredients for making yeast are simple:

• 200g flour 90g of water (preferably not too hard and full of chlorine)
• 1 teaspoon oil 1 teaspoon honey

The process requires patience and persistence, but it is not difficult.

1. Mingle for all ingredients and storing it for 48 hours the mixture in a closed container in a sheltered place, at room temperature, for example inside the oven off.
2. Spend 48 hours, you must "refresh" the mixture once a day, at least for the next 5 days. Refreshments you take half the dough (the other half for the time being, it should be thrown away), and mixed up again with 100g flour and 45g of water.

After 5 days, your yeast should be ready. You not perceive it doubles in volume at room temperature in about 3-4 hours. You should also start to smell the scent of yeast, mild, similar to that of champagne. Very different from that of yeast, which in some ways stinks. Probably will not be very strong for now, give him time to mature and grow. Have a good yeast takes months and perhaps years.

Pour into a glass jar tightly closed ... and start taking care. "Caring" means keep it alive, that is to regularly Cooling with flour and water.

The procedure for refreshing is the same as before: you take half of the yeast (the other half now use to make bread, or whatever) and is mixed with 2 / 3 the weight of flour and about 1 / 3 of water (preferably a bit 'less). For example, if you have 300g of yeast, it will take 150g, and cool off with 100g flour and 45g of water.

If you prepare the bread each day, refresh every day, and you keep your yeast at room temperature (always under shelter). Otherwise I can keep in the fridge and refresh every 5 days.

As mentioned above, prepare and manage the yeast is not difficult, but with experience you learn some things (tricks, if you want):

• flour. For refreshments you should choose a strong flour and protein. It helps the yeast to eat better. I usually use flour Manitoba.
• water. As I said better not be too much lime or high chlorine content. I often use the store-bought, but I realize that practice is a nasty, expensive and anti-ecological. All in all the water from my tap at home is not bad (maybe a little lime). One technique to improve it is to put in a pan and leave some 'rest time, to evaporate a bit' of chlorine. For the limestone is enough to boil, so part of the salts precipitate on the bottom.
• amount. How usarne? Obviously depends on the recipe, and the strength of yeast. I usually put them 100-120g per 500g of flour, but one thing you must learn to know your yeast.
• let us help you a bit '. Especially the first time (or if you need time to rise a bit 'faster), better help your yeast with a little' yeast. I will add 6-10g per 500g of flour.

Obviously the rule is that you never stop learning, so if you have any suggestions, write them.

Finally, the appropriate citations to the sites and blogs that I helped get my sourdough: The Song of the Wine , The spilucchino , Viva la focaccia, and more ... as I said, you never stop learning.

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The green sauce boiled eggs

large part of my culinary culture comes from my mother and especially my grandmother Luisa, which originate in Borgotaro , Apennine village, famous for its mushrooms porcini.

located on the border between Emilia Romagna and Liguria, but also close enough to the Piedmont, the typical gastronomy of Borgotaro is very diverse, and draws ideas from all these regions. Breakfast is the Genoese, with the typical cake. Then pies, fried pasta, tortellini, stuffed artichokes, and more, that maybe one day I will find the courage to rebuild and revive this blog.

Today's recipe is a classic Piedmontese origin: the green sauce, with boiled-to-use, or to fill boiled eggs, or simply eaten with bread.

Ingredients: 200g

• parsley. The 200g refer only to the leaves, stems removed and then you sell. To get 200g, typically you have to ask the greengrocer 400-450g.
• 100g breadcrumbs, 80g
• wine vinegar;
• 2 cloves garlic, peeled and lose heart;
  
• 4 yolks' boiled egg, anchovy fillets
• 12;
• 200g extra virgin olive oil, than good (such as oil, the same sauce as well ... seems obvious, but you never know);
  
• salt and pepper, to taste (oh, yes, everyone should try)

Most recipes also includes a teaspoon of capers, but I prefer without.

The amounts mentioned above are quite abundant, since they had to prepare for many people. With these doses there are two jars of 250ml. For a standard preparation you can safely halve the dose. Since they are

lazy, and I have not much time to devote to the kitchen, usually prepared with a blender, indeed, to be more precise, with the Thermomix, fantastic tool handyman. Surely the hand is better, since it is not mistreating the ingredients, but you have to arm yourself with patience and crescent. If you do not have to do much, try to hand and feel the difference. However, even with the blender is very good, the trick is not to overdo the blending time: I try not to go for more than 10 seconds or less at a time (smoothies, rest, blend again, and so on), so that the ingredients to become warm.

begin by wetting the bread with vinegar, and smash it for good. Add then the garlic, egg yolks, anchovy fillets and a little salt and pepper. Shake well. Finally add the parsley and blend well, but not too finely, when you eat you must feel in the mouth pieces of parsley. At the end add the oil and emulsion for good. The sauce should be quite liquid.

You can eat right away, but the next day is much better. You can also save for a few days in the refrigerator, put in jars, covering the top with oil.

Since you probably were the whites of eggs , if you had the foresight to cut them in two lengthwise when you took the egg yolks, you can now fill, putting in place a teaspoon of the yolk of green sauce. Enjoy your meal.

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CALIBAN - RAISED FIST @ Salamandra, L'Hospitalet de Llobregat, Barcelona

28 April:

CALIBAN - RAISED FIST @ Salamandra, L'Hospitalet de Llobregat, Barcelona

CALIBAN:



RAISED FIST:

Kayaking Birthday Cake

Yes, I know, you say, "too easy". It 's true, but I have a bad memory, and a blog is also and above all this, to remember even the most trivial things.

Place eggs in a saucepan covered with cold water. Put them on the fire and, when the water boils, count eight minutes. Past eight minutes, remove from heat and slowly add cold water to cool the eggs too fast, but at the same time not letting them warm too long, continuing from the baking sun. When

feel warm, peel them (it a little 'easier to do it warm, but not that cold).