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Rice in Corona

When we were kids n ur Aunt Clara, under intense lobbying, he was often forced to cook our favorite dish: "Rice in Corona." The reason why this recipe was at the top of our rankings were different, the name first of all, but especially the word "crown" that in our imagination of little girls could not relate "to the Crown of the Queen." It was, therefore, the dish made for the two royal princesses ... us. Besides the name, a key role was played also by the simple style, delicate and nutritious food: a dish of rice with cheese and ham.
between fantasy and tastes of children today we offer this great recipe that "forces" to do the invitations for lunch or dinner that is ... to make the "crown" in fact need a ring mold, so you have to use a lot of rice to share with your guests, adults or children who are ...

we propose them with a small addition: a sauce of saffron, which gives it a truly exceptional taste!

Ingredients
1kg of rice arborio
200g grated parmesan
150g Charterhouse
150g of cheese Spread
100g butter 400g cooked ham
sliced \u200b\u200b without preservatives

For the sauce: 400g pecorino
semi
200-250g semi-skimmed milk
a saffron
black pepper powder

First buttered cake pan for a thoroughly and line with slices of ham. Put the rice in boiling salted water and pull out about 5 minutes before cooking is recommended. Drain and place back in pot, add butter, two cheeses and parmesan cheese. Mix everything carefully and if you find you that the ingredients are not dissolved completely, put on the fire a low heat. We suggest, however, to set aside a cup of cooking water to prevent the mixture is too sticky, though not always necessary.
Pour the rice into the pan, level with spatula and let stand at room temperature for about 15-20 minutes.

semi Cut the cheese finely, put it in a saucepan, cover with milk and heated the sauce over very low heat. Stir occasionally with a wooden spoon until the cheese has melted, add the saffron and black pepper powder, emulsified using a fullatore immersion. Cook over low heat until the mixture has thickened, and the consistency should be that of a sauce.
Turn out the rice in the crown and served piping hot with the sauce ...

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Chatter ... A Carnival

We love to follow the culinary traditions that accompany the parties and, since it is Carnival time, we decided to prepare those delicious sweet and very simple in Sicily called Chatter. It seems that the rumors, frappe, lies, rags - the name changes depending on the region in which they are cooked - arise from rapid economic needs and it is said, in fact, it was necessary to meet the multitude of people, who poured into the streets during the Carnival, with food that manages to combine good taste with low cost and speed in preparation . In Sicily, we often hear people say: "Christmas is already dopu carnalivaru" or "after Christmas is already Carnival ", probably because some time ago, the carnival began just after Christmas. Today, generally coincides with the period before the spring.

are different" The Carnivals "that are celebrated in Sicily, those most known are those of Acireale (province of Catania) and Sciacca (Agrigento province), but the province of Palermo in the representation of "Il Mastro di Campo" Mezzojuso and 30 days of the carnival in Termini Imerese with the grand finale of the fire of "Nanna and Grandpa \\" are not absolutely not.
Giuseppe Pitre, Palermo scholar of folklore and author of "The Library of traditions Sicilian folk ", published in 25 volumes between 1871 and 1913 describes the" Nannu of Carnalivari " " And 'the personification of the Carnival the main form, maximum, the object of all joys, all sorrows , of the fake moaning, the mad fury of those who are carefree and discharge heads. Find the faith of his baptism is as difficult as finding the source of use obliterated, but without doubt transformed and mystified as he descends from a line of mythical antiquity of Greece and Rome. Ordinarily it is imagined and represented as a puppet of old rags, awkward and cheerful, dressed from head to foot with a lot of cap, collar and tie, waistcoat, pants and shoes on his feet. It sits on a chair with hands crossed belly that leads you around. Most commonly it is a form living on a cart, a donkey, a ladder, chair, must be accompanied and supervised by the populace behind cries, screams, whistles. Pitrè also states that the "Nanna" is a 'invention back without any foundation in Sicily ...

Ingredients 500g flour
"0" (or "00" if you prefer)
1 whole egg
1 and 1 / 2 coffee cup of sugar
1 and 1 / 2 cup of milk coffee
1 and 1 / 2 cup of coffee cointreau (or liqueur of your choice )
1 and 1 / 2 tablespoon extra virgin olive oil
a pinch of salt
lemon zest
icing sugar to taste

Combine together the flour, sugar and salt and mix thoroughly all ingredients. Put the mixture on a board giving the shape of a volcano with a hole in the middle, add the egg, previously beaten with a fork, milk, liqueur and lemon zest. Mix the ingredients vigorously from time to time adding the extra virgin olive oil, until a smooth ball of dough, not sticky. Roll out the dough with a rolling pin; this step is especially hard because the dough, being very elastic and tends to go back but do not give up ... just needs a bit of strength in his arms!
You will be able to have a very thin pastry also quite clear, because the thinner your dough will be more brittle and the talk will swell during cooking . Made, therefore, the rectangular strips (we used a washer cutter teeth, so that the edges of rumors have come buffed) need to do to stand for about 30 minutes.

Heat peanut oil and when hot, soak up the chatter, you'll notice that it will create the bubble inflated, so not too many cuocetene together. When they are golden, take them out and put them to dry on absorbent paper towels, let cool and sprinkle with powdered sugar.

more than "chat" ... you will not hear a pin drop!

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Soft Chocolate Mille-Feuille with Orange Sauce

Quest 'today we will start with our usual culinary treatises, but now we offer a very fast recipe of our invention. A sweet scented, simple and distinctive flavor that does not require much effort.

Our friend / guest pr Hepher, David is often involved, with very different roles, in experiments in the kitchen, had to once again fulfill the role of "official taster" that ... tell you ... the trick is gone in an instant!

Ingredients
butter 1 egg


milk sugar
wheat flour type "0"
chocolate maro
puffed rice powder


250 ml orange juice 2 tablespoons sugar
20 gr cornstarch

Take an egg of average size, of happy hens kept on the ground , open it and pesatelo. The egg weight will control everything, in fact you have to add equal amounts of all the remaining ingredients. First things first: in our case the egg weighed 60 grams, to which we added 60 grams of sugar using a fork mount you absorb sugar without the compound, to understand you will not have to reach the consistency of eggnog.
Add 60 grams of soft butter, and stir quickly . Put the following
stirring 60g of dark chocolate powder, 60 grams of milk and 60 grams of flour.
Turn the mixture using a rubber spatula and let stand for about 15 min.

Put starch and sugar in a saucepan, then add a little orange juice and stir. You add the liquid very slowly so as not to create lumps. Once you've got a well-emulsified liquid, turn on the stove over low heat, place the pot on the fire in the orange juice, starch and sugar, and stir constantly until the cream will thicken.
Remove from heat and allow to cool.

Prepare a baking tray with greaseproof paper, equip yourself with a pasta bowl round and started the preparation of the sheets. As you will see the dough is very soft, then use a spoon to get in shape and flatten the mixture. In some you can add a bit of puffed rice that you push into the compound in such a way that does not fall off once cooked. Here beside a photograph of the raw sheets for you to see how much im meal that we used, but of course you can experiment and find your ideal thickness ... consider that cooking the dough tends to rise a little.
Preheat the oven to 180 °, at room temperature and bake for 4 / 5 min.


Bring out the sheets from the oven and transfer them on a wire rack to cool in the meantime put the orange sauce in a bag a cake, so you can compose the puff pastry. course you can also choose to eat the pastry so simple, freshly baked, perhaps accompanied with a good orange juice ...
Take a first sheet with the rice, add some orange sauce, then cover with a new sheet, this time without rice, and repeat the filling / cover for at least 4 / 5 layers.
Complete the dish with a few threads of orange zest. ..

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Chickpea and Shrimp

few years ago in a Roman evening winter, we were invited by a friend at a restaurant in Terracina famous for vegetable soups and fish .
Until that day we ate beans always accompanied Wheat, a habit that is not just greed but also the nutritional aspects, because the union of the two ingredients allows a raising of the quality of the proteins contained in legumes, from that moment everything changed ...
"The chickpea soup and shrimp has become one of our favorite dishes, of course we have also experimented with other variants with different fish and vegetables of all kinds, but for now we will focus on" flat-discovery that has revolutionized part of our universe cuclinario !

Ingredients 300 g dried chickpeas
400 grams of whole shrimp
4 cloves garlic

1 carrot 1 celery
extra virgin olive oil parsley

chili
salt

the evening before the day on which you want to cook the dish, place the chickpeas soaked with cold water.
the morning proceed with cooking the legume ... if you want more precise information on the time of soaking and boiling the chickpeas technique you can go here to see .
Put a pan on the stove, add one tablespoon of olive oil, when it is heated, add the shrimp that you previously washed under the 'running water. Saute for a few minutes, when they hired a white, turn off the heat. Peel the prawns and put aside their heads.
When the beans are almost cooked, add half the peeled shrimp, put the lid on and cook over low heat ever.
Put a pan on the fire with a little olive oil, add the chopped garlic, celery and carrot, and let brown, add the shrimp heads. Saute for 1 minute, cover the mixture with a glass of hot water and cook over low heat.
Put one quarter of the soup into a container with high sides, (you can choose to turn off the stove with the pot in which there is a remaining portion of soup or not ...) add half the shrimp that you put aside and the whole emulsified with an immersion blender. You'll get a creamy and tasty that you will add the remaining soup.
Remove from the heat of the broth of shrimp heads, which will select, filter and add to soup.
Put the lid on the pot and let thicken (a stove off) for not less 20 min. Serve with some parsley, pepper, a drizzle of extra virgin olive oil and remaining shrimp.

Do not overdo the salt, we will always put very little and only in the chick ...

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The Cauliflower ... a recipe for Grandma

cauliflower time ... we really like and we often browse through the recipes of friends because we believe very sharing of recipes, so when there is someone who convinces us the trial and because of this blog we can continue to share ... One evening at dinner with the parents of a dear friend was talking about grandmothers and how they are good at making the food less tasty and not very "interesting" for your grandchildren of pleasing and appetizing dishes. The mother of our friend told us that her children were going crazy for this recipe and the taste with which they ate. Certainly it is true that it is difficult to reproduce certain flavors and, of course, our revival is not the same as then, but the idea of \u200b\u200bkeeping alive some culinary traditions do not mind at all, but ... Mrs. also told us that the "grandmother" preferred to use the cauliflower, sweet and white because we know what children like sweet things! Gaspar, our farmer, had not the white one but the green one, so we thought we could prove equally, the rest of the premises sullì'irriproducibilità a dish in flavor, aroma and taste seem to accompany us until the end of this post ...

Ingredients
A cauliflower (if you choose white, green or purple) medium-sized

corn flour Extra virgin olive oil for frying Salt

Pepe

Rinse the cabbage under cold running water, remove stem only the parts that seem the toughest "stripping". Put on the fire a large pot of water, the cauliflower whole in riponetevi and when the water begins to boil, boil the cauliflower for a few minutes we will have served about six, but the cooking time will depend on the size of your cauliflower. You'll have to pull out most raw and cooked, ( otherwise not be able to cut it).
Drain and let cool. Once the cauliflower has cooled slice it with a big knife. Cutting it, you'll notice that some "flowers" will not be linked to slice (We have them set aside to taste with olive oil and lemon) , do not worry everything is normal ...
cauliflower with fried slices of cornmeal (that way you will get a more crispy breading that although you can use rice flour or semolina) , put a pan on medium heat with a flame of 'extra virgin olive oil and once the oil is hot, put in frying cauliflower. Let cook until the slices are well browned on both sides, taking care to add on each side with salt and pepper e. .. the dish is ready ...

It 's a very simple recipe and very good, we have ate the cauliflower is just cooked at room temperature and we must confess that it was equally delicious.

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Shrimp and Spinach terrine

sunny Sunday, the streets Sunday in a major event for women, full of many men, the elderly and children. The beginning?

"If not now when"

An unexpected mass of people have poured in one of the great artisans of Palermo making a gut, the feeling was to stay in a narrow space, the amount of people who showed together. Lyrics, sheet music, instruments and many, many makeshift signs with slogans often ironic and sarcastic, one of many: "Female teachers precarious permanently outraged." A beautiful morning of sharing and comparing collective, to the streets with open microphones to make room for everyone ...

finished telling briefly what we could not absolutely silent, even though the seat is not exactly appropriate, pass it to talk about cooking and exactly a recipe that we love very much but that "debate". In What do you mean? We consider this dish a delicacy really, I do not eat often, but whenever you start to prepare it just suddenly increases salivation and there is no way to appease ... but this happens to us, in fact, several dinners, in which the highlight had to be "the bowl", there were only guests at the first bite perplexing, considering it "... an exotic flavor, too particular ...". Of course we had some enthusiastic guests were so impressed by the dish to the point of creating "the legend of the shrimp and spinach terrine, which begins more or less like this:" ... if you're lucky enough to be invited on the day that prepares the bowl ... " almost like a flat rare, valuable and secret. All to say that this recipe does not allow for compromises or likes and dislikes.
And what do you think? De gustibus non disputandum est!


Ingredients 400 grams of spinach leaves
1 / 2 onion
2 medium-sized tomatoes

extra virgin olive oil 150 grams or 100 grams of shrimp prawns
120 ml
skimmed milk 120 g soft white cheese 4 eggs


salt pepper 1 lemon


Wash and clean the spinach, remove excess water and place in a saucepan over low heat with very little water, close with a cover. Let go for 4 / 5 min, then transferred spinach in a colander and squeeze them carefully, so as to remove as much water as possible. Set aside
Put a pan on the fire to which you have added a little oil, onion, thinly sliced \u200b\u200btomatoes and cut into small cubes. Soften the mixture and then raise the heat so the liquid evaporate. Add spinach, 3 / 4 of the shrimp, which have previously shelled and rinsed in running water, salt and pepper, stir vekocemente and cook for 5 minutes over low heat.
Once the mixture has cooled, put it in a container with high sides, add the eggs, milk and cream cheese and the whole emulsified with an immersion blender. Add the shrimp that you set aside, cut into small pieces.
Corregete salt and pepper, and move the mixture to be frothy and fragrant, in a baking pan previously greased loaf.
Bake in water bath in oven for 45 minutes at 180 degrees.
Once cooked allow to cool and then store it, covered with a sheet of plastic PVC-free, in the refrigerator for at least 2 hours.
Turn out, cut into slices, add the grated rind of a lemon, a drizzle of olive oil e. .. still have a moment's patience, the dish must be eaten at room temperature!

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The Cooking Vegetables

Legumes are the edible seeds of plants belonging to the family Leguminosae or Papilionaceae, they may be found fresh, dried or frozen. The most common in Italy are: chickpeas, lentils, beans, peas and beans, but not missing even the less prized lupins and "unknown" cicerchie.
The pulses, unlike the fresh ones that contain lots of water, which is why in the category of vegetables, have a high content of protein, iron, potassium, calcium and are low in fat ...

Someone Maybe you're wondering why so we decided to talk about boiling the vegetables, perhaps considering the issue discounted or even banal: "... you put X grams of vegetables in water, add salt and expects to be fired ...". Alas we are sorry to disappoint you but things in the kitchen are never that simple, rather, from our small experience, we often say that the simplest cooking hide some ... but most trap in proper order.

Some legumes, like beans, chickpeas, beans and peeled, and grass peas need soaking time rather long, functional rehydration and the subsequent doubling of the volume. Although there are indicative of the times "soaking" for each variety legume, we may generalize by saying that it will take to put them in a large container full of cold water, at least the night before the day on which you want to cook them. E 'recommended the addition of bicarbonate, a practice often used and recommended, as it promotes the detachment of the skin.
As for lentils and peas do not need soaking time, someone uses it for these legumes but not necessary.

Night in water or not, any legume, before any step , needs a good rinse under running water to remove possible impurities. In the event that has put them to soak, you drain and rinse again before moving on to cooking.

The perfect pot for cooking vegetables is certainly the "crock" , the clay pot, as it allows to have a uniform temperature across the cooking, but in case you have not, will do even a stainless steel pot with the bottom of thick and heavy, but to exclude aluminum.

Put the vegetables into the pot, cover with cold water, cover with lid and turn heat to low heat. Once they are all at the boil, lower the flame again, because the water will Simmer long time cooking. You can add
flavors and odors at the beginning of cooking, but absolutely do not need to use salt, the latter added in the initial phase would harden the skins, making them difficult to digest. The same happens with the addition of acidic components such as tomatoes or vinegar to be made almost cooked.
Once cooked, when it is soft and easily squeezable, as you add salt only at the end, let them cool for about 30 minutes in the pot and stir so that they can absorb salt and components acid.

soaking time indicative:

• whole beans 24 hours
• shelled beans 12 hours
• Beans 8 hours
• Lentils 1 hour
• Ceci 8 to 20 hours
  

approximate cooking times:

• whole beans 5-6 hours
• shelled beans 2-3 hours
• beans 2-3 hours
  
• Lentils 1-2 hours
• Ceci 3-4 hours
  

We always used to do because most of the vegetables in the next few days when cooked, they become even more good ... ah almost forgot, it undermined all the work done ... when you heat them using them, always a micro flame reached the boiling remove from heat e. .. eat!

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"Gnudi Season of ... Swiss chard and ricotta gnocchi à la quenelles

The "Gnudi" is a typical Tuscan dish, whose name describes the appearance, as well as the fundamental characteristic of this dish: large ravioli are made with only the filling without the pasta ... and then wrap them naked.
is said to have been born in the Casentino and, subsequently, the recipe has spread throughout the territory. In restaurants Regional is not hard to find in the menu, but often appear as the "thin dumplings" are the traditional ones of kale, but they can also be found in spinach or potatoes. We
today we offer a recipe that requires the use of flour as "tying", rather than the egg, but we intend to post also the other version as soon as possible ... Nothing cabbage blacks down here in Sicily, but a good chard or beet greens, if you prefer, as always purchased from our "farmer / agronomist" trusted . The scientific name of this vegetable is: "Beta vulgaris' has large green leaves and white ribs supported by robust, has a high content of vitamin A but also contains calcium and iron. Its cultivation is very ancient, was often present in the gardens of the monasteries and it seems that his presence in Italy date back to 1600. ..


Ingredients 200 g chard
150 g cheese
3 tablespoons Parmesan
120 grams of flour and semolina

salt pepper oil

5 cloves of garlic

Clean and wash the beets and boil in water. Drain the vegetables, put it in a container with high sides, add a little oil, salt and pepper and emulsified with an immersion blender, allow to cool.

Once the mixture has reached room temperature, add the ricotta, flour and parmesan cheese, mix it with a rubber spatula and add salt and pepper.
will get a very soft compound, which you will need to rest for about 30 min.
Boil water in a pot, add salt, so be prepared for the forming of gnudi.
"quenelles of Fate" with the mixture, if you do not know how you can go to see the technique here , and dip them in salt water.
You will see that at first settle on the bottom and then come to the surface and from this moment you sobbolire for about 2 / 3 min. Fry
5 cloves of garlic in a little extra virgin olive oil, remove the garlic and season the quennelle. Eat them hot ...

We decided to make dumplings instead of the big balls, traditional form that we use for the recipe, the eggs ...

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cuiller ... Chenelle the Muffin Spoons

C ertamente v i will happen read recipes in which you are invited to "make dumplings" in reality the quenelles, in Italian called "dumplings" are a traditional French dish made with a mixture of meat and potatoes or fish mixed with flour and eggs. The most famous are: "quenelles à la Lyonnaise sauce with Nantua.

We are facing a case in which the technique of forming a mixture, present in a recipe, it even outperformed the dish itself becoming the leading actress. In fact, in common parlance the term quenelles or dumplings is now increasingly used to describe the characteristic form that can be given to all those who have a soft dough ... There are several ways to pack it: quenelles décorées pour toppings, quenelles à la main, à potage quenelles, quenelles à la few that Chenelle decorated to seal, Chenelle handmade Chenelle for soups, Chenelle in the pocket ... and of course "Q uenelles à la cuiller Chenelle that the spoon. precisely on the latter technique, one using the spoons, we put our attention, trying to explain a procedure actually very simple only needs a little practice. you only need two spoons and a soft dough, pour two tablespoons boiling water and take some with a mixture of both. Then you transfer the dough from a spoon to another, so that the amorphous compound, a mixture that is in the form of a small "egg edgy" ... you have to slide into a pot in which bubbles of water ... I know we were not very clear, but sometimes the images are much more explicit word ... or at least we hope ...

"Gnudi Season of" Swiss chard and ricotta gnocchi ...

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chickpea flour with Nettle and Emmental

This week we are dedicated to gardening, with some friends we have rearranged a little garden left uncultivated for some time. As you can imagine the whole area was full of nettle plants of all sizes, but we were not intimidated, and provided good advice and gardening gloves we have cleaned up all pruned tree oleander and set aside some peaks nettle ... the idea was to make a good risotto ...

back home but plans have changed a little, and the risotto was not among our desires, as he made off the idea of \u200b\u200bexperiencing something new ... so did the recipe that we offer today, but before going into details, it seems important to open a small parenthesis the orchard.

"Urtica urens" is the scientific name of the most common nettle. Perennial plant common in temperate zones is characterized by a thick hair, is present in the leaves than in stem, containing a caustic liquid in contact with the skin causes itching and redness.
There are many properties of this herb known since ancient times, the main one having a high content of iron antianemic useful to health, but it also has purifying, toning, diuretic and tonic. In the kitchen
generally uses the tops of young plants, blanched briefly in boiling water are often combined with soup, rice or mixtures.

Ingredients
130 gr wheat flour type "0"
50 g chickpea flour
30 grams of extra virgin

oil 3 eggs 200 grams of cooked nettle tops

Emmentaler cheese 80 g 50 g yeast

salt pepper curry

poppy seeds

Bring kitchen gloves, despite the nettles were cut stinging properties of the plant held for the first 12 hours after harvest, cut the tops softer than nettles and wash under running water. Put a saucepan with cold water, bring to a boil, then add the nettles and cook for 1-2 minutes at most. Drain the vegetables (if you want you can save the cooking water that can filter and drink as tea) and put on a plate to cool.
Break three eggs into a glass bowl, stir quickly with a fork, in order to break the egg in that case Instead not absorb the flour, add oil and stir .
Combine the two flours and add to the mix, helping you make the dough smooth with a rubber spatula, then add the blanched nettles, Emmenthal diced, yeast, salt, pepper and curry.
Stir thoroughly and cover with a plate and let stand for 1 hour at room temperature.
After the interval, place the bowl containing the mixture in the refrigerator for about 5 / 6 hours.
Preheat the oven to 160 degrees, filled a third of the muffin molds with the mixture is cold, sprinkle with poppy seeds and bake for 20/25 minutes. Serve hot.

NOTE: Be sure to cover the pan with aluminum foil after 10 minutes of cooking, so you do not have the crust of the muffin sbruciacchiata ....

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What to know on Olive Oil and Seed

you're wondering why a post on the oil ... we often make choices on the basis of what the majority thinks, but do not pry on the real reasons of why you use something, rather than something else.
The idea of \u200b\u200bthis post comes from conversations around the use of oil in the kitchen ... It hear it said often that the best oil for frying is to seeds, but seeds that? Certainly the food and the non-catering prefer to use vegetable oils for their lower cost compared to olive oil, but among the seed oils of the peanut is what is best suited for frying because of its high point Smoke that industry decreased alterations during cooking.
Did you know that more fats are exposed to high temeprature, suffer more damage? All this has inevitable repercussions on the human body. It is also useful to know that the old grease should not be used for cooking and frying fats can not be reused ...
Extra virgin olive oil for example, in addition to being the best olive oil from all points of view, it is absolutely suitable for frying, but the pocket (the money) meant that one felt that this is not suitable, so ask around if the extra virgin olive oil is used for frying and note that you will never find someone who nods. It must be said that we treat the Sicilian extra virgin olive oil as something precious, so we would be a waste to use it for frying, rather than be eaten on a slice of bread, maybe freshly baked!
Before reading the information about olive oil and seeds, we would like to also suggest the risks involved if you do not perform proper disposal.
know where to throw the oil in a frying pan after home-made? Usually we throw used oil in the kitchen sink or in some drain, right? This is one of the biggest mistakes we can their illegal.
Why we do it? Simply because no one explains how to do it in an appropriate manner. The best thing would be to confer upon any public or private recycle because it can become fuel or biodiesel, or pour the oil, once that it is cooled, in plastic bottles or glass jars, closed course, and put them in the trash. Do you know why it would be better to do so? Why not make one liter of oil a million liters of drinking water, enough for the consumption of a person for 14 years.

For visitors to the blog Palermitani recommend, please contact: Vincent Sheehan
Oils SAS, Via Emeric Amari, 38 - Palermo
Hours: 8 - 13 and 14.30 - 17. Tel: 091328543
After all is not as hard ...

Attention then! Do not be fooled by the labels of the oils in the supermarket, often, oil, corn is the more suitable for frying, but it is not. Read, documentatevi if what we have proposed does not convince you, or do whatever and look at the things around us as something to doubt ... do not overdo it though!

And now we come to us ...
Oil is a fatty substance insoluble in water. Today the term refers to oil we all fats that are liquid at room temperature.
once its use was restricted only to food but also cosmetics and lighting, shooting practice even today.
E 'can get the oil from the fruits olive, palm, walnut, from grape seed, sunflower, rapeseed and cotton and legumes, peanuts and soybeans, and cereals such as maize, it There are also a number of animal origin.
phases of oil production, regardless of the source material are: cleaning and peeling of the raw material, grinding and squeezing that can be done either cold or hot, in which case it is necessary before make it edible, submit it to a series of treatments such as degumming, refining, bleaching, hydrogenation, fractionation, deodorization.

Olive oil
E ' characterized by a high content of monounsaturated fat , considered "good" fats in facilitating the replacement of LDL cholesterol in the blood, due to vascular obstruction and heart failure, with the HDL that represents a danger to the body .
It 's a product obtained by treating the fruit of the olive without the addition of another type, is energy-rich fats and vitamins, but protein-free and sugar.
olive oils are classified as:

• virgin olive oils obtained from olives that have not undergone any special treatment in thermal conditions that do not alter . Among these can be distinguished: extra virgin olive oil, virgin olive oil, virgin olive oil and virgin olive oil striking, with rates of acid oleic acid, respectively, not exceeding 1% in the first case, no more than 2% in the second case, not exceeding 3.3% in the case of virgin olive oil is above the 3.3% for the last type;
  
• refined olive oil, in which olive oil, to correct acidity or taste, has suffered physical and chemical processes;
• olive oil obtained by blending olive oils Virgin and refined olive oil;
• olive pomace olive oil , the residue obtained after pressing of virgin oils;
• refined olive pomace oil at a rate of oleic acid not exceeding 0.5%;
• olive pomace oil with maximum rate of 1.5% oleic acid, obtained by blending refined olive-pomace oil and oils other than virgin olive lamapante.

It 's the most popular condiment in the absolute, undeniable and his presence in the Mediterranean cuisine is a good preservative for vegetables and herbs, is used to anoint the food on the spit or baebecue, in preparation sauces and marinades for poultry, fish, meat and game.
Its high smoke point, which is the temperature at which a heated fat begins to break down food, by altering its molecular structure makes it more suitable for frying, peanut oil together.

Oil Seeds
The oil is obtained from the processing of fruits and seeds of many plants, except the olive.
E 'possible to find different types: oils monosem and various seed oils first obtained by processing a single plant species, the second one mixture containing different seed oils, and oils Dietary absolutely not suitable for cooking and enriched with nutrients, like vitamins.
There are different types if it refers to the original raw material:

• peanut oil It is one of the less rich in polyunsaturated fats (which molecules are formed by a long carbon chain where you have to have at least two double bonds) with a good content of oleic acid, is obtained by pressure or by solvents from the seeds of peanuts. It is used in the manufacture of margarine and is the most stable at high temperatures, and then together with olive oil is best for frying because its smoke point is around 180 °
  
• corn oil : its level of polyunsaturated fatty acids is high, so it is not suitable for cooking. E 'extracted from the germ of the seed corn and is very subject to oxidation;
• sunflower seed oil: it is extracted from the seeds of the sunflower is about 50% from polyunsaturated fatty acids, therefore, is not suitable for cooking;
• oil soybean: is the most widely used oil in the world, is derived from the seeds of soybean and has a high content of polyunsaturated fatty acids, that can be used as a condiment for seasoning various dishes;
• oil Palm : made by pressing the palm fruit is rich in saturated fatty acids, therefore, is a semi temeperatura environment. Unlike precedents is reddish due to the high content of beta-carotene and has a pronounced flavor. It 'an important ingredient of many soaps, powders, detergents and personal care products;
• sesame oil: made from sesame seeds, much used in cooking asaiatica (we'll put it on bread in Sicily! ) has nutty flavor and is rich in monounsaturated and polyunsaturated fatty acids;
• grape seed oil: it is obtained from grape seeds and has a high percentage of polyunsaturated fatty acids, is used to produce margarine ;
• safflower oil: it is obtained from safflower seeds, given the large percentage of polyunsaturated fatty acids is uilizzato for the production of margarine;
  
• cottonseed oil: extracted from cotton seed, contains fatty acids: polyunsaturated, monounsaturated and saturated and is used to the production of margarine;
• rapeseed oil: extracted from the seeds of rape, is rich in erucic acid, which belongs to the class of fatty acids, is insoluble in water and soluble in methanol and ethanol, which is why it is prohibited its use for human consumption;
  
• coconut oil: extracted from the pulp of coconuts, is rich saturated fat, much used in the preparation of margarines and confectionery industry.

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Orecchiette with Pumpkin Cream and Chicory

A bit of history ...
Orecchiette typical Apulian dish, round shape and concave sources have not yet fully known. Some say that in the Provencal French, since the Middle Ages, they produced a similar pasta with durum wheat in southern France, were then D'Anjou, Counts of Provence, who had between their domains also the lands of Apulia, to spread the pasta Provencal with the name of "orecchiette". Some people, however, speaks of Arab origin. In fact, in traditional Arab cuisine, is used to eat the ear of Amman ", a typical sweet made of almonds, the festival of Purim - Feast of the Fortunes - which falls on the 14th of Adar (March). It is said that during the reign of King Ahasuerus of Persia , Prime Minister Amman outraged by the population and Braico not bow down before him, asked the king to destroy the population of the day massacre will be chosen by lot, hence the name of the party, rolling the dice. However, the king was not aware of the origins of the Jewish wife Esther, who presents himself at the suggestion of his uncle Mordechai, the king asked her husband to save the Jewish people. The king Ahasuerus agrees but, having already signed the decree which provided for the extermination of the Jews, he signed another that authorizes the Jews to defend themselves from attack. Amman is hanged for scarring and sweets, the shape of which resembles a stylized ear, are called "the ears of Amman."
the feast of Purim writes Giuliana Ascoli Vitali- Norsa, the author of the book "Cooking Jewish tradition" "As one of the few times a tragic story of the Jewish people ended happily, even today we are celebrating this event under the banner of joy. And 'party of adults and children, it is customary to masquerades, plays, gifts to children and adults. You drink wine and eat sweets of any kind. A typical cake that is found in all the traditions of various countries are the ears of Amman. In Italy we make a lot of sweets made with almonds. " The only party and the only day you can drink wine without limits, cakes and fruit are awarded up to complete exhaustion because someone says that the next day, with the beginning of the Easter period, is not permitted in either case the presence of a grain of flour!
Professor Luigi Sada, a scholar of great food and wine from Puglia, and others claim the other hand, from Puglia, precisely in the territory of Bari during the Sannicandro d homination Norman-Swabian, between the eleventh and twelfth century.
According to local tradition, in fact, the shape of orecchiette appears consistent with the roofs of the trulli, in addition, it is said that towards the end of the 500 in the archives of the church of San Nicola di Bari was ritrovatauna testimony in which there was depicted a father who gave her daughter a bakery. In the notarial deed seems to be read that the most important to leave in marriage dowry Adequacy was the daughter's ability to prepare "recchietedde.

Ingredients
For orecchiette (about 3 / 4 persons)
300g wheat flour
100g of wheat flour type "0"
350g c . ca warm water


salt For the dressing
2 garlic cloves 1 onion pink

red 400g pumpkin (already clean)
a bunch of chicory about 800g
1 teaspoon black pepper starch

peperencino
grated pecorino
extra virgin olive oil salt


Mix together the wheat flour with the wheat flour type "0" and the salt. After being well blended together, created a crater with a hole in the middle where you put the warm water, little by little, until you are able to collect all the flour ae to have a smooth paste, not too sticky nor too dry (The amount of water is approximate because a number of factors influenzerenno the consistency of the dough, so add the amount of water needed to form the dough with the characteristics described above) .
Cut a piece of dough (put the rest of the dough in a damp cloth to prevent drying out) and roll it to form a cylinder about an inch in diameter, cut into small pieces of dough the length of about an inch with a rounded tip of a knife or the handle of a spoon or a fork, drag each piece of dough until it is rolled up: take the form of a shell. Rovesciatela the contrary, helping you with your thumb to get the orecchiette.Una Once you have prepared your orecchiette, let them dry overnight on one floor and sprinkle with wheat flour.




Put to boil the red pumpkin, cleaned and cut into pieces, in a little water and simmer with the lid until it is reduced to a pulp. In a pan, let brown, with extra virgin olive oil, garlic cloves and chopped onion. When the onion is wilted (if necessary add water when the cooked pumpkin) , remove the garlic cloves and add the chicory, which have previously cleaned. Cook until wilted chicory will not (we we left a bit crunchy) , add salt and red pepper. Pass the pumpkin with the blender, add a teaspoon of potato starch , sprinkle with salt and black pepper. Put water to boil in a pot, add salt and cook for about 7 orecchiette minunti (as orecchiette rise to the surface) or until there seem ready, drain and pour in pumpkin. Then add the chicory and, finally, sprinkle with the grated pecorino.

NB Orecchiette usually served with turnip greens, we have chosen to prepare the pumpkin and chicory because are not only seasonal ingredients, but also because the contrast of sweet and bitter, as the pumpkin and chicory makes this dish truly exceptional!

Snow Tubbing Killington

Crispell Rice ... "The Crepes Melati"

"The monks were Michelasso the art of eating, drinking and strolling. Arose in the morning, falling to say, each putting it down in churches, often behind closed doors, not to be disturbed by the faithful, then they went in the room to fetch something, waiting for lunch in the spacious kitchens where they worked as a cave, no less than eight cooks, In addition to dishwashers. Every day the cooks from Nicolosi received four loads of coal to keep the stove oak always accessible, and only for frying cellarer the kitchen, give them each day, four bladders of lard, two rolls each, and Cafissi two oil: stuff in the house of the prince was enough for six mesi.I cauldrons and barbecues were so large that one could boil a whole roast a leg of veal and swordfish healthy healthy, the grater two dishwashers, grabbed some half wheel of cheese, they were an hour spiallarvela; the trunk of an oak stump was that two men came to embrace, and every week, a carpenter, who received Tari four and a half barrel of wine for this service, segarne had two fingers, because it was reduced by as much useless grind. in the city, the cuisine of the Benedictines had passed a proverb, and the macaroni pie with pastry crust, the rice balls as big as a melon, stuffed olives, Melati the pancakes, which were flat no another chef could work, and then ice cream, spumoni for, for the cash freeze ... "

(" The Viceroy "F. De Roberto)

The detailed description of a day in the life of the Benedictine monks of Catania, Chapter 6 of the historical novel by Robert De, not only reveals the habits and practices of the largest monastic abbey European Union, after the Portuguese Cisneros, but it is also a mirror of nineteenth-century Sicilian cuisine. There are several reasons why it was so strong the relevance of the Benedictine monastery St. Nicholas Arena in the city, the monks were distinguished not only because it held the spiritual and temporal power but also for their "interpretation of life," based on the welfare and wealth at the table. The reason a lot of attention in a dish that, despite the place "not permetesse", you can find the "right of primogeniture; ancient system of inheritance, applied in Sicily before the unification of Italy, is provided for the indivisibility of the patrimony and the right of the firstborn to inherit everything. Minor children of the rich Sicilian aristocrats had, therefore, the future marked by the shadow of poverty, in an attempt to escape the fate, and some did not wish to devote herself to working for no reason, began an ecclesiastical career as the only way to salvation. But if it is true that the hard fate marked the lives of young women and men of noble origins, confining them in labyrinthine monasteries, it is true that they did not intend to give up a proper life to their former lifestyle ...
Since 1977 the monument is home to the University of Catania, and exactly the Faculty of Arts, for some years, before the disastrous cuts borne by the Italian cultural heritage, much of the structure has been restored and have been made accessible places and rooms remained closed for decades. Worthy of note is the kitchen: a form of polygonal boasted a newsstand distribution of space and its functionality one step ahead. The firing point was located in a central location so accessible from all sides of the room, also the particular shape of the room allows for the escape of odors from the central part of the roof acting as a hood, and bay "Service hatch" was directly related to the refectory. Suggestive also the cellars, where it was kept excellent wine worthy companion of succulent dishes, placed just below the cuisine is characterized by lava flows that crossed the area in 1669.
course if you are visiting the complex you will see many other wonders such as the colored cloister or the magnificent library, in short, we could still tell a lot about this place is magic for us, but we prefer to leave you a bit of curiosity that maybe one day you will take a trip ...


Ingredients 250 gr of rice Arborio "

1 liter of whole milk 200 grams of wheat flour flour type "0"
100g rice flour
lemon peel, orange peel

cinnamon

150 grams water 100 grams of yeast (or one packet of baking powder) 50g sugar

200 grams of chestnut honey (usually using the millefiori)
2 oranges squeezed sugar
To fry
peanut oil (or olive oil virgin)

Put a pot on the stove with milk and rice, bring to a boil and stir occasionally. When the rice is cooked, you stir the mixture constantly with a wooden spoon. Turn off the heat when the rice will be Scott and the milk has evaporated, turning into a smooth cream. Pour the mixture into a glass bowl, add the lemon zest and stir quickly. Let stand until the mixture is not cooled, then put it in the refrigerator overnight. Get out of the refrigerator bowl containing rice and cream and let cool for about three hours. Dissolve the yeast, or baking, in 150 grams of warm water in which you have added sugar, stir quickly and add the liquid mixture into the bowl. Add orange peel, cinnamon and flour. Knead with wet hands and let stand for 1 hour and a half. Heat the orange juice and melt into the honey, stir and set aside. Heat the oil must be abundant a bit like a small fryer , take part of the mixture and place on a cutting board that you have previously anointed. Using the blade of a knife, which is also sprinkled with oil, extracted sticks of dough, about 8 cm long. Once you have cut all the ingredients, you roll the sticks so they end up in a pan full oil, turn them often and take them out once they are golden brown. Put the crispelle on a paper towel and then on a plate, sprinkle with honey and orange juice, sprinkle with icing sugar and cinnamon. be eaten very hot and strictly without the use of cutlery ....