Black rice Italian variety of "Venus." It can be mixed to great effect to the normal brown rice, thus replacing the expensive and very black American wild rice. Above there are 3 or 4 tablespoons of delicious sheep or buffalo milk ricotta mixed with olive oil and leaves timo.Una really easy and delicious sound that will leave a bocca aperta gli ospiti. Noi che rifuggiamo dalla stupida tradizione dell'agnello pasquale e dagli altrettanto insani piatti, contorni e dolci industriali, allestiremo un pranzo un po' speciale per non mostrarci asociali e partecipare comunque agli eventi della comunità. Ma siamo in periodo di crisi e non ci va proprio di spendere molto per la tavola, tanto più che dei connazionali colpiti dal terremoto dovranno accontentarsi dei pasti delle cucine da campo. L'austerità mi sembra perciò più che doverosa. Ecco perché nelle ricette curiose o particolari a cui potremo attingere in modo casuale per variare, non sono pochi i piatti poveri e semplici. L'unico cibo costoso è il riso black, but with a trick you can decrease the expense of three quarters. These are general tips to interpret: the detailed recipes would take too much space. As the meteorologists announce Piovese days and cool things I chose not even spring.
Cardi and celery in Bagna Cauda
A perfect appetizer for a meal full: eupeptic and has no overhead. Set up a trophy of beautiful thistles soft and clean, accompanied by celery and why not, even multicolored peppers. Why not turn black, the thistles are soaked in water and lemon. The hot sauce in which to dip is deliciously prepared by dissolving 50 grams of good butter in a crock cooker fitted with table, along with 8 cloves of sliced \u200b\u200bgarlic, a quart of extra virgin olive oil, a pinch of sea salt and freshly ground pepper and mustard. It should cook for 10 minutes, resulting in a delicious sauce, but it must be kept warm in special bowls equipped with cooker candle.
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egg and lemon soup (as well as salsa)
I prefer our "stracciatella, nutrient broth, delicious and delicate flavor. But Greek friend, whose memory of his thick hair blacks who came to the hips (he was naked on the beach without seeing anything, an anger ...), gave me a traditional recipe from Greece, known as avgolemòno . The Greeks are notoriously bad in the kitchen, and I'm sure the Italians could be much improved this recipe. I've never made this kind, but I always interpreted improvising my way, so I was always different soups, which I did not take notes. The basic concept is that it must have a sharp but pleasant taste sour (lemon) and must also contain eggs. Everything else can be discussed and interpreted.
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3 eggs, a pint of vegetable stock, 2 lemons, herbs, parsley, salt, pepper
Prepare the vegetable broth. Wash and cut 2 carrots, 1 potato and 1 onion. Place vegetables in a saucepan, cover with water and bring to a boil. Add the celery, fresh herbs to taste, salt and pepper.
As soon as the broth boils turn off the heat and let cool in the meantime put the eggs in a bowl, add a pinch of salt and the beat with a whisk, until mixture is frothy.
Stir the lemon juice, and when the stock will have cooled, add it gradually to eggs, stirring constantly, otherwise the eggs will cook.
Pass the sauce on a medium heat, stirring constantly, until the mixture is congealed will be a bit '. Add salt and pepper. Serve hot sprinkled with chopped parsley. You may pay more on the various dishes. If you want to turn it into a soup, pour over couscous or bulgur or brown rice cooked .
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Black rice ricotta
Rice of America, or "wild" is a black or very dark brown color and has a unique taste. It is cooked in cold water (3 volumes with a volume of rice) in about 45 minutes. Let's try it as is, no flavorings, and only with a little salt. Versiamolo in individual dishes and then add a few tablespoons of ricotta in the center of buffalo and sheep. Season with a bit of extra virgin olive oil and some thyme leaves. The black rice (Wild Rice) is not really rice but Zizania aquatica, is American, suffers from a very posh commercial speculation, and therefore expensive. Alternatively, the Italian rice growers, the most talented in the world, have created a cross which gives rice (real) black, much less expensive than the Wild Rice and quite affordable: the cultivar "Venus." The black rice, besides having a superior flavor and full, is rich in antioxidants (*). In order not to faint, especially when a family is in so many, my trick is to add a handful of black rice (or 4-5 heaping tablespoons) per pound of ordinary brown rice: you will get a cooked color (and flavor) vaguely nutty. Anthocyanins of black rice, in fact, are very insaporenti and dyes. Better to soak for overnight. And woe to you if you throw away the precious soaking water rich in anthocyanins.
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Strangozzi nettle
Boil 250 g of potatoes, mash and mix with 5 tablespoons of flour and whole steamed nettles and chopped (200-350 g raw, possibly substituted with spinach or chard) , joining 1-2 eggs, 100 g of melting cheese, salt, pepper or hot pepper, nutmeg. Make small balls and throw them in salted boiling water: they are cooked when they shall rise again. Arrange Strangozzi in an ovenproof dish, sprinkle with breadcrumbs, olive oil and Parmesan cheese, and au gratin in the oven for 10 minutes.
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in salad sauce taramàs
Una versione creativa e originale della "russa", con tutti gli ortaggi a piacere (ma cotti al dente, però!) e in più, in luogo delle viete uova sode (spesso troppo cotte, con la caratteristica patina verde e indigeste), qualche sapiente cucchiaiata di uova di salmone, merluzzo e altri pesci dell'Atlantico (taramàs) sciolte in olio. Nota: niente aceto, per carità; le patate a tocchetti dovranno conservare la buccia; la salsa legante sarà la migliore maionese casalinga.
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Crocchette di anacardi
Dopo averli messi a bagno, cuocere 50 g di chicchi di grano tenero in acqua fredda per 60 minuti, finché tendono ad aprirsi. Mescolare al grano 150 g di 30 g cashew nuts and sunflower seeds ground, a little oil, onion and grated 3 carrots, thyme, parsley, salt and pepper. With the dough balls flat to make it pass the beaten egg and then oatmeal. In a hot oven for few minutes until golden. Serve garnished with white mushrooms.
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terrine asparagine field Cheese
Near the woods in the bushes of asparagine should begin to sprout thin shoots. A free collection, if you know the places. The farmers of long ago, when the asparagine was not enough to fool her husband added the jets of clematis (very common in the bushes and high rents: it is that che d'inverno fa dei batuffoli di ovatta). Hanno un sapore amarognolo vagamente simile. La vitalba è considerata velenosa, ma i giovani getti sono sempre stati consumati dall'uomo. Io stesso ho più volte realizzato delle frittate senza nessuna conseguenza. D'altra parte, con tutti i veleni naturali presenti nei vegetali...
Amalgamare col tritatutto 200 g di caciotta di pecora con 50 g di olio. Unire due uova, il sale integrale, del pepe e del peperoncino. Far cuocere al vapore per 6 minuti 200 g di asparagi surgelati, o meglio freschi, e tagliarli a pezzetti. Disporre gli asparagi nelle terrine individuali da forno, e versarvi sopra il composto. Far cuocere per 30-40 minuti e servire ben caldo.
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Crema di castagne red wine
A good side dish that accompanies every dish. You soak for one hour 50 g of dried chestnuts and then cook in same water for 50-60 minutes. Switch to the food processor, pouring a bit 'of the cooking, so you have a puree. Join 50 g of chopped mushrooms, a knob of butter, a glass of red wine, a spoonful of brandy, salt, thyme and pepper. Simmer for 5 minutes.
. Blueberry Eggnog
Mount with 8 egg yolks 8 tablespoons white sugar, molasses or honey fluid, beating with a wooden spoon. Add ½ cup dry white wine and cook in a double boiler on low heat, stirring. 'S ready when it begins to swell and become more often. Pour half cup of juice or blueberry jam and serve immediately, with amaretti biscuits and other homemade.
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buckwheat crepes of carob
Prepare pancakes as usual, but with buckwheat flour together with milk and salt. For the filling, mix the raw honey with just a few tablespoons of carob flour. The compound tends to harden and adapts well to keep the whole pine nuts.
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( *) on antioxidants in rice black Takashi Ichiyanagi, Bing Xu, Yoichi Yoshii, PhD, Masaharu Nakajima, PhD, Tetsuya Konishi, PhD. Antioxidant Activity of Extract from anthocyanin Purple Black Rice. Journal of Medicinal Food. December 1, 2001, 4 (4): 211-218.
Abdel-Aal El-Sayed M., Young J. Christopher; Rabalski Iwona. anthocyanin composition in black, blue, pink, purple, and red cereal grains. Journal of Agricultural and Food Chemistry. 2006, vol. 54, No13, pp. 4696-4704.
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