Kitchen & Recipes

  How to open our cookery book with a description of the Queen of the House who was the reggitrice, the housewife par excellence in the homes of our ancestors, the correct definition of "housewives too or Arzdora" is the one who holds the House, a central figure in the family, full of love, always ready and available to all.

Today it is the granny who pulls the sheet and the piada with rolling pin key tool for you.

Once split the duties between husband and wife "respectively" and Been "Azdor he took care of the countryside, to administer the money and everything that is not related to the House, she who was the backbone of the family (reggitrice), in charge of looking after the home prepare everyday food, riassettava the whole House, his ability was also to prepare meticulously all those recipes for foods to be consumed during the winter period, filled the pantry with preserves, jam and many other products.

Many of the recipes of our tradition, that we propose in this page come from the work of these wonderful women.

BON APPÉTIT!!!!!!!!!!!!!!!!!!
     
Lamb stew
     
spezzatino d'agnello  

Ingredients:
1 kg lamb pieces including trimming, 3 anchovy fillets, 5 cloves of garlic, a sprig of Rosemary, red wine, a glass of liquor of good vinegar, salt, pepper, a tablespoon of lard.
 

Preparation:
Put lard in a pan to melt large bass, add the pieces of lamb seasoned with salt and pepper, then Grill turning often. Prepare a mixture with Rosemary, garlic and anchovies distribute the chopped meat with vinegar, then fade to red wine and cook slowly for 30 min.

Good try accompanied with a bed of polenta!

 
Baked gilthead with potatoes
     
 

Ingredients:
1 gilthead of 1 kg, 4 medium-sized potatoes, parsley, garlic, a glass of wine, extra virgin olive oil, salt, pepper, grated Parmesan cheese.


Carrying out the recipe:
Peel the potatoes, thickly and place them in cold water bath 30 min. Grease the baking dish with oil and arrange a layer and keep aside, add salt and pepper and sprinkle with the grated cheese, garlic and parsley.
On this bed put the clean sea bream, then another with the rest of the potatoes and seasoning. Sprayed with oil and wine put in oven at 200 for 30 min.

 
Brassadela
     
 

Ingredients:
500gr flour, 2 eggs, 100gr of sugar butter .150, half a glass of milk, half of white dry grappa, 40 gr of yeast, salt.
 

Proceedings:
Place the flour, sifted after Central recess combine eggs, sugar, butter, milk and grappa.
Work the dough with yeast and a pinch of salt, place it in a pan for Donuts go in the oven at 150 degrees for 1 hour, must rise much.

 

 

 

Piada Polenta
     
 

Ingredients:

Polenta Flour, soda type 0 half weight of polenta, a bit of yeast for pies, salt

 

Proceedings:

Knead in the robot with the polenta flour, salt until you have a smooth, soft, not sticky (if kneading by hand with a little flour).
Form the balls lie them and cook them then on hot plate as normal wraps.

 

 

 

 

Apple Pie
     
 

Ingredients for a cake from 30 cm in diameter:
50gr .150 g flour butter .150 g sugar, 500 g apples .4 .1/2bustina yeast eggs, 20 g vanilla sugar pinch of salt.

 

Proceedings:
Clear apples and cut them out, sliced, butter and flours the Pan, melt the butter in water bath and allow it to cool and then unite apples. Beat eggs with sugar, eggs and salt. Sift the flour with the baking powder and add to apples and butter, then add the egg mixture slowly pour in baking dish Bake at 160 degree for 50 min, when it is cooked it rest 5 minutes then sprinkle with powdered sugar!

 

 

 

Passatelli in broth
     
 

Ingredients for 6 people:
100gr flour .300 breadcrumbs seasoned .300 not parmigiano reggiano large eggs, 2 .7 l nutmeg salt broth.
 

Proceedings:
Prepare a mixture with Parmesan breadcrumbs regular flour and eggs with salt and nutmeg. work well the dough should be soft, compact but well blended. Rest the dough for 30 min. before baking, divide the dough into small balls to suck them then in closing you jump directly masher the passatelli in boiling broth, when afloat are ready ...

 

 

 

Shrimp to Romagna
     
 

Ingredients for 4 people:
1 kg of shrimp, garlic cloves .2 d 3cucchiai of olive oil, pepper, chopped parsley.
 

Proceedings:
Wipe the shrimp, cut legs and record the back lavale and — add in a pan with oil, the garlic pepper. Cover the Pan and let Cook for 15 minutes, when cooked powder with chopped parsley and serve!

 
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