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Ghirighìo

INGREDIENTS FOR A SWEET TO 6 PEOPLE:

- 300 grams of chestnut flour new.

- 150 grams of shelled walnuts.

- 60 grams of raisins.

- a sprig of rosemary.

- ½ cup extra virgin

- salt and pepper to taste

- lukewarm water

PROCEEDINGS

Mix the water in a bowl with the flour, making sure no lumps, add enough water to make a creamy mixture, cover and let stand for about half an 'hour .

Line a round baking pan about 26 cm in diameter with parchment paper and pour the mixture.

Add the quartered walnuts, olive oil, raisins, a few leaves of rosemary, a pinch of salt and freshly ground pepper.

Bake in hot oven (190 ° / 200 °) for about twenty minutes until the surface starts to crack and the nuts to brown.

Ghirighio Serve warm accompanied with a tablespoon of fresh ricotta.

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Notes kitchen and other things of historical Guido Peyron

Yesterday, at the home of a sympathetic friend in Florence, I came across this publication in 1956 of the famous painter born in Florence in 1898.

Carry a small clarification of the author that, in my opinion sums up in a beautiful way to my job.

... "The kitchen is color, brain, nose.

I wanted to say that the kitchen is color, poetry and perfume. Handling similar to those who practice the arts, the diluted colors, to prepare the palette of combinations, similar to work to those who have to handle the clay with your hands to put on the armor, and I do the armature is perhaps the moment the sculptor's most exciting and alive, as it is for the painter's first temper color after 'sketch, the sudden rush for the musician's hand on lined paper ."...

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Vertical Messorio to the Macchiole Cinzia Merli

Last week I had the privilege of attending a tasting at the beautiful Macchiole, after the vertical Paleo last year and subsequently Scrio, it was the turn of the company Messorio Merlot.
Since 1994, the first year of production, until 2007 a few months in bottle.


Monumental 1997 with the still fresh fruit and tannin with a wrap-around 2006 according to many the best final with powerful and long nose, the 2004, my favorite even though the ending has a slight bitter note; 95 and then the surprise of the evening along with 2002 slightly animal notes, 99 powerful and complex with a nice spiciness, 2000 as of all Bordeaux, 2001 with a tannin and a final wrap long, 2003, despite the year, had a beautiful fruit uncooked, 2005 and 2007, powerful and spicy yet refined, unfortunately, is that 94 to 98 had problems sealing cap.


thanks to Cynthia that every time it makes us feel at home and other people who made the evening possible.

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Ingredients for two:

- four morellini and violet artichokes.
- four fresh eggs.
- ½ cup extra virgin olive oil.
-
flour to taste - salt and pepper to taste PROCEDURE

: Clean the artichokes

rimuiovendo leaves harder then cut the ends and cut the artichokes vertically otttenendo three or four slices of the thickness of a finger, hold the artichokes dipped in plenty of water and vinegar or lemon water to prevent blacken.


drain well to remove excess water and, without removing it from the bowl, add a little flour, stirring well to ensure that the artichokes will be covered.


Heat oil in a frying pan or, even better in a black iron and neatly arrange the artichoke slices and brown slowly on both sides, careful not to raise too much heat because doing so bake the artichokes while still remaining outside hard inside; At the end of cooking the artichokes have absorbed almost all the oil.



just Beat the eggs in a bowl, adding a couple of tablespoons of water, add salt and pour over artichokes that you leave in the pan.
Cook on low heat off but being careful to lift the tart side, helping you with a fork and tilting the pan so that the still liquid egg and bake in the distance. Gradually add hot
leaving the egg is soft enough.

In my opinion does not go against neither added anything to nor parsley lemon as it does ... someone on the edge, having available a beautiful and add a generous amount of white truffles!

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artichoke pie pan brioche and saw vinsanto candied orange

INGREDIENTS FOR ABOUT 30 PANINI:
- 500 grams of flour OO
- 175 grams of softened butter.
-
15 grams of salt - 40 grams of sugar.
- a cube of fresh yeast
- a glass of vin santo
-
water as needed - 4 whole eggs
- candied orange peel


PROCEEDINGS

dissolve yeast in warm water and add the mixture sifted flour with sugar, mix well then add water, salt, softened butter, the Vin Santo, the eggs one at a time and peel, cut into pieces, and if the dough should be too hard to add warm water to the consistency you need to get is of a custard.

Let rise in warm place for about a 'now and then transfer the mixture into a piping bag and Riepe half cups of about 5 cm. in diameter, let rise again for about an hour and bake in preheated oven at 180 degrees until the surface is not colored, if you want you can cook in a single rectangular mold lined with parchment paper.



Remove from oven and let cool on a rack without removing from the cups, is used to accompany chicken liver pate.

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LASAGNETTE edges, CLAMS AND ZUCCHINI



INGREDIENTS FOR 6 PEOPLE:
- a bass of about one kg.
- 1 kg small clams
- ½ cups milk
- 1 kg.
zucchini - 1 bunch of parsley
- 100 grams of butter
- 65 grams of flour OO
- ½ cup extra virgin
- 1 bunch basil
-
½ cup white wine - 2 cloves garlic
- 1
small chilli - 1 celery stalk
-
1 carrot - 1
small red onion - 1 leek
- 1 package of fresh pasta for lasagna

PROCEEDINGS
filleted fish and peel (or do it from your fishmonger to do!).
Put in a large pot a couple of tablespoons of olive oil and let us cook the bones and the head of the bass well washed under cold running water.
Once it has browned, add white wine and add the carrot, leek, onion and celery, cook for quickly and cover with water.
Simmer for about twenty minutes, skimming constantly, eventually filtered through a sieve with a mesh fine and set aside.

Sauté garlic and chilli in a little oil oil, add the white wine and let it evaporate, add the clams and cover, cook over high heat until they are opened, shell them, strain the back and kept the clams in this liquid.

Prepare the sauce using the milk and fish stock (approximately ½ liter) that'acqua of clams, you should not need to add salt, one of the clams should be sufficient.

Cook the fish fillets, a couple of minutes on each side in a pan with a little olive oil, salt and pepper and allow to cool and crumble it with your hands in pieces no smaller than a hazelnut.

Skip the courgettes with a clove of garlic, olive oil and basil and baked until the end, assemble the lasagna, alternating a layer of pasta with a layer of fish sauce, zucchini, clams, sea bass and some crumbled.
Bake at 180 degrees for about half an hour.

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Slow Food - the conducted in Turin and Florence meet

conduct Slow Food of Florence, with its trustee Chris Maestrini is the first with which to conduct underground Torino begins a series of meetings and exchanges. It then begins with an authentic Tuscan meal prepared by me Saturday, October 31 in beautiful frame of ' Hotel Le Meridien Turin Art + Tech, Via Nizza 230 .

The menu that will prepare for the evening is as follows:

flan herbs with white beans and toasted lard

salad of fennel and finocchiona sbriciolona

pate liver and spleen with jelly Vinsanto

ravioli with cream of tomato soup with rosemary salt cod gratin

Rigatoni with Braised tripe alla fiorentina

with the robbers jumped

cake with pears and pine nuts sandblasted and ice cream

Biscotti di Prato with the biscuit Mattei Vinsanto

The wine pairings will be those of Farm Selvapiana.

Maximum 80 seats, the cost of the evening: € 45.00 Membership - € 50.00 guests of members.
Reservations can be made by phone or email us at 335/6365593 prenotazioni@slowfoodtorino.com

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roasted fillet of turbot with wild mushrooms and burrata

This is the recipe of the dish I presented last week at deGustiBooks .

INGREDIENTS FOR 4 PEOPLE:
- a rumble of about 1 kg.
- 4 tablespoons soy sauce
- 1 teaspoon brown sugar
- 2 tablespoons extra virgin olive oil
- a burrata of about 200 grams.
- a bunch of calamint
- two cloves of garlic
- 250 gr. porcini mushrooms

Fillet (or the fishmonger fillet do!) turbot and cut each fillet into three pieces.
Prepare the marinade in a large bowl with oil, sugar, soya beans, a clove of sliced \u200b\u200bgarlic and a pinch of calamint well and sprinkle the fish fillets.
Cover with foil and let rest in refrigerator for 5 / 6 hours.
Clean mushrooms with a boxcutter first to remove excess soil and vegetation and then with the help of a damp cloth.
slice them fairly thin and saute quickly in a hot frying pan where you put the oil and a clove of crushed garlic.
Use the same pan to cook the fish 1 minute on each side to come up with a better crust color, then go fish fillets in a preheated oven for another 5 / 6 minutes.

Serve hot in the first recline fillets slightly overlapping each other, a generous spoonful of mushrooms and some butter for sealing an 'hour at room temperature, a few leaves calamint and a drizzle of olive oil.

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deGustiBooks festival of creativity

deGustiBooks is the show that brings together food and wine production and quality books, an opportunity to meet with craftsmen of taste and publishers in four days of tastings, meetings with authors, food show, presentations books, workshops and conferences.

The formula, which in the previous two years has met a great success and a great consensus among the industry, provides a wide range of participation opportunities for publishers, corporations, associations, companies: the presence of its own products in a space equipped with self-realization of small events tailored to the characteristics of products (wine tastings, book launches and products, cooking true).

I will be present for two different food show in the arena of taste, the first at 12:00 pm in Garden of the circuit, new for 2009, during which it will present two recipes using products from the garden and the other, 18.00 in which I present a recipe for seafood.


All
prepare recipes that are made without the use of raw materials containing gluten therefore also suitable for people with celiac disease .
I hope the opportunity to meet personally with fans readers of my blog.

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Slowfood Dinner at Black Cabbage

will be held next Thursday, October 29 to Cabbage black dinner tasting of mushrooms conducted in collaboration with the Florentine Slow food and the company Russiz higher.

PROPOSED MENU FOR THE EVENING

- Chapel porcini mushroom sauce duxelles

- medallions stuffed with mushrooms butter, sage and cheese powder

- Risotto with porcini mushrooms and robiola roccaverano

- fillet of sea bass roasted with wild mushrooms and their restricted fund

- Mont Blanc

Wines Match: Friulano 2008 Collio, Collio Sauvignon 2007, Collio Pinot Blanc Reserve 2004 and Verduzzo in accompaniment to dessert.
The price of the evening is € 50.00, the price of EURO 45.00 for Slow Food members.

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Fall time of mushrooms.

The arrival of the first storms that herald the end of the summer holiday, causing the fan Gourmet for a Spasmodic wander the markets and shops for fruit and vegetables, is in fact the autumn time of year - the other but less important is the month of June - where you can find on the market the precious mushrooms .




Put aside for a moment the parochial discourses, for which we are famous Tuscan and that lead us to say that the oil produced in our field is always better than the next, that ' grapes patiently breed is by far the sweetest and most delicious, and then try to make a small summary on the areas of origin of the pig and their characteristics more salient.

I do not take into account the mushrooms imported from mostly from Romania, Croatia, Slovenia and even Morocco, not just a matter of intrinsic quality but also for the fact that that product comes from our old and stressed out from long trip and put aside even those who are born in regions other than Tuscany because barely enough to meet local demand, we can safely say that the best mushrooms among those available in the pews of our markets are the ones that come to us, though not necessarily in this 'order, from your friend, from the Abetone, the Casentino and Mugello.

porcini from chestnut are, in my opinion the best. The undergrowth
chestnut can be full of moss, ferns, heather, and sometimes is the habitat suitable for all 4 species of Boleti we call mushrooms, you can find the early Boletus pinophilus in May and June, the Boletus aestivalis in June, then in succession Boletus edulis and Boletus aereus, which are in the best mushrooms from a sensory point of view, provided they are consumed quickly because of lower amounts than those of beech and spruce.

The use of mushroom that can be done in the kitchen is the most diverse.
Personally I love them fried, lightly bathed in a fairly liquid batter made of water and wheat flour, and then just past the corn meal before being immersed in oil steaming, or coarsely chopped in pieces and then fried with oil, garlic and calamint.
The recipe, however, in my opinion, you taste the pig in the best way, those who do not ever give up even when the fungi are few available, is the one that follows.


MUSHROOM SOUP

Ingredients for 4 servings: 500 grams of mushrooms
healthy and hard.

1 liter of vegetable broth 2 cloves garlic 1 bunch
calamint
4 slices of homemade bread
half cup of oil extra virgin olive oil (the one in your field!)
Parmigiano Reggiano cheese Salt and pepper to taste


mushrooms are cleaned using a boxcutter first to remove stem from the excess soil and vegetation and then continuing with a cloth soaked in water and then wrung out.
Cut the chapels and stems sliced \u200b\u200bthin enough, the first half of their length, and then sliced, skips all the oil where we place before a crushed clove of garlic still in their skins and a sprig of calamint; you cook - to 4 / 5 minutes by skipping regularly - and season with salt and pepper.

Transfer all into the pot where we prepared our vegetable broth and let cook for 5 / 6 minutes.
Remove from heat and let rest for a few minutes.
Serve the soup in bowls of where we place the slices of bread and then toasted with garlic and bring to the table after they garnish with Parmesan and a drizzle of olive oil, a few leaves of calamint and freshly ground pepper.

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Boccaccesca 2009 - Exhibition of products and pleasures of taste

begins this Friday, in the beautiful setting of high Certaldo, the exhibition of products and pleasures of taste Boccaccesca .
The event, now in its 11th edition, has the goal to celebrate excellence of the territory, the protagonists in stands and restaurants but also of tastings, lectures by leading chefs, cooking classes, workshops and courses of study of taste prepared inside courtyards and gardens along the streets of the old town . I will

the preparation of the inaugural dinner at the inaugural dinner, "DINNER UNLIMITED .." , with a menu specifically for coeliacs in collaboration with the ' Italian Celiac Association (AIC) ; friend chocolatier Andrea Bianchini will instead concentrate on the completion of the dessert.

present dishes that are creamy risotto with porcini mushrooms with robiola and roasted pigeon served with cut vegetables and restricted bottom that, on this occasion, will be served without the addition of breadcrumbs in vegetables.

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cheese taster course for ONAF



started today the first-level course for cheese tasting.
The course is aimed at all those who for personal or professional interested in improving their knowledge of cheese.
Classes will be taught by professors and teachers Tasters dell'ONAF.
the exam final entry in the book entitles Tasters ONAF and allow the frequency of the master's level 2.

Course fee: 240 € (including membership and subscription to ONAF 2010 CASEUS)
at IRECOOP TUSCANY - Via V. DE GAMA, 27 - Florence

Information: Roberto Mushrooms tel. 055.582180 - cell. 338-9103413 fax 055.5609915
roberto.funghi poste.it roberto.funghi @ poste . //--> This email address is being protected from spam bots, you need You need JavaScript enabled to view it
www.formaggifirenze.altervista.org - www.onaf.it

PROGRAM
Lesson time: 20.30 to 22.30

LESSON
first taste of cheese technology - Part 1
. The senses: sight, smell, taste, touch, hearing
. The technique of sampling
. Terminology for tasting and evaluating the structure of
TASTING: Crescentia, Asiago DOP breed of semi-cooked and seasoned

second LESSON
Technique Tasting Cheese - Part 2
. The tasting amateur, sensory analysis and their differences
. The assessment of consumer
. The olfactory evaluation, aroma, taste and aftertaste of
TASTING: Robiola fresh pecorino cheese and fresh

third LESSON
milk and its composition
. Proteins, lipids, carbohydrates
. The appropriate
of various animal species. L 'importance of milk in
TASTING: milk cheese from cows, sheep, goat

fourth LESSON
Microbiology dairy
. Classification of microorganisms (MO)
. Factors affecting the growth of
MO. The MO of mportanza compounds on aroma and flavor of
TASTING: Pressed Asiago DOP, DOP Emmentaler, Gorgonzola DOP

LESSON
fifth place of dairy technology
The soft cheeses
. T
rennet. The curd temperature, breaking, pressing, curing, steaming, curing
TASTING: Caciotta fresh Stracchino, DOP Taleggio DOP Quartirolo Lombardo

LESSON
The sixth semi-hard and hard cheeses
. Technology
cheese tasting. The grafts, coagulation and curd treatment
. Special features of disciplinary
TASTING: PDO Parmigiano Reggiano (24-30 months), DOP Fontina, Bra Duro DOP

7th LESSON
Sheep and goat cheeses
. Historical notes
. Type of milk
. Coagulation and curd treatment
TASTING: DOP Pecorino Toscano DOP Pecorino Sardo and Siciliano, fresh goat cheese and

8th LESSON

string cheese.
technology in the making. Historical notes
. Milk, features and treatments of
TASTING: Mozzarella, Scamorza, Provolone

9th LESSON

Culture and dairy legislation. The evolution of cheese
. Classification of different cheeses
. N ormat protection DOP-IGP - Consortia
TASTING: Valtellina Casera DOP, Bitto DOP, DOP Montasio, Toma

10th LESSON
Use and pairing cheese and wine
. From cheese to the table, cutting and storing
. The cheese in the food
TASTING: Formai de Mut PDO, PDO Parmigiano Reggiano in the mountains, with three wines Bettelmat
Match