Because these days they are picking olives, advance the recipe of ' Olivotto, obtained by The Blog Spilucchino . I'm trying to do it for the first time in these days between a month I will tell you how come.
Meanwhile, for convenience, The carryover is the recipe de Spilucchino , with appropriate adaptations:
1 liter of white grappa
200g of fresh olives
400g sugar
Wash the olives, slit lengthwise and put it in a bottle by 'wide-mouthed, pour in the brandy, and add sugar. Beat well and let stand for 3 weeks.
few notes about what I did:
Since it provides abundant "guinea pigs", especially from the twentieth century Vocal Group, to which I belong, I tripled the dose bottle and used as a "lady "Oil 5 liter.
because my olives were quite small, the incision in my opinion would be ruined, so I have not practiced. I guess that at most just stretch a bit 'maceration time.
do not know if the recipe is in accordance with the traditional recipe from Ferrara, but I will do so and are very good.
First prepare the stuffing, with:
1 kg pumpkin
60g grated parmesan 50g breadcrumbs 50g butter
2
the whole grape grated rind of half a lemon (if you want a bit 'more specifically replace the lemon with the orange)
nutmeg salt
After cooked pumpkin in the oven for one hour, remove the peel and shake it (if you're using a blender) or pass it in a blender (if you prefer to work by hand). Together all other ingredients and stir (or whisk) until mixture is omogeneo.Lasciatelo rest for at least a couple of hours, or even a whole day.
Prepare the dough with the doses classics a whole egg for every pound of flour and a pinch of salt. For the above-mentioned doses of stuffing are just 3 or 4 eggs, depending on prefer to move forward a bit at the end 'of filling (and make it a cake) or some' dough (for some noodles).
Roll it, not too thin, I with my "Grandma Duck" arrival at the 6 position, and make it squared of about 9 cm wide, cut up with a pulp washer, or die square. Place each square in the center of a teaspoon of filling and fold the square along the diagonal, forming a triangle. Chiudetene good edges and joined together the corners of the base, folding back the top corner.
cook them in boiling salted water for about ten minutes, drain them with a slotted spoon. Toss with butter and sage, or even a bit 'of tomato (but here you could open a war of religion), and of course .... abbontante grated parmesan and a good appetite.
Clean the pumpkin is always complicated, especially removing the skin. But it can become very easy with a little trick: give him a first baking.
Cut the pumpkin into slices and remove the seeds inside. Put the slices on a baking sheet, possibly on a sheet of baking paper and place in oven to bake at 200 degrees for 15-20 minuti.Vedrete which will then be much easier to remove the skin.
If you do not cook special You can also run the entire cooking in the oven, increasing the time an hour (more or less, depending on the size of the slices of pumpkin and you have done).
Bread made with yeast your seems too bitter and sour? Maybe it's your loved baking so. So let's fix it.
If you want to be sure of what you do, you have to somehow measure the pH, eg a test case, as shown in the picture. If you are unable to provide, you can always rely on your feelings.
The pH of the yeast, so that it works as expected, should be about 5. In my case however was around 4, then too much acid. I have done so to reduce the acidity, the following method:
I refreshed yeast;
I divided into two parts of about 150g each, making of "torpedoes" stretched (to increase the surface area exposed);
I put the torpedoes to soak in a bowl of water and sugar. I put two teaspoons of sugar for each pint of water. The yeast should sink.
Spend 3-4 hours, the yeast should have come to the surface, the gas developed in the meantime inside.
I removed the water and I made a new refreshments.
At this point, the yeast should be less acidic. If it were not enough, repeat the process. Mine, after a couple of these treatments is significantly improved, and now the bread is excellent.
An interesting page on the yeast in general and in particular its possible fixes found the here.
