"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 ....
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