tag:blogger.com,1999:blog-38681352597673448492024-02-07T06:24:42.085+01:00Aurelio Barattini"The Food of Tuscan Farmers"Aurelio Barattinihttp://www.blogger.com/profile/16107987648975998782noreply@blogger.comBlogger108125tag:blogger.com,1999:blog-3868135259767344849.post-74090554131221948152012-08-01T22:07:00.001+02:002012-08-01T22:07:43.132+02:00Gluten Free ‘Sformato di Verdure’<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-kRcTXRouuRiBzVB-aS7eOZnbkZkkn7gXm8rO2JokauYbGMBtxc6A5jKTRYs5sp6Izy25KSHw23YtLEYY5VbtnWOwRuFY6uUR47uAPu8MhtDZLwEhik1MDcgZc-ZbouO5L3ek7D8kTLM/s1600/Veggie-Pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-kRcTXRouuRiBzVB-aS7eOZnbkZkkn7gXm8rO2JokauYbGMBtxc6A5jKTRYs5sp6Izy25KSHw23YtLEYY5VbtnWOwRuFY6uUR47uAPu8MhtDZLwEhik1MDcgZc-ZbouO5L3ek7D8kTLM/s320/Veggie-Pie.jpg" width="231" /></a></div>
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INGREDIENTS</div>
<ul>
<li>3/4 lb. of fresh green beans</li>
<li>3/4 lb. of fresh husked peas</li>
<li>1/2 medium vidalia onion, diced</li>
<li>1 lb. ricotta cheese</li>
<li>2 whole eggs</li>
<li>4 oz. grated parmigiano cheese</li>
<li>3 tbsp. olive oil</li>
<li>2 tbsp. butter, melted</li>
<li>1 tsp nutmeg</li>
<li>salt and black pepper to taste</li>
</ul>
<div>
INSTRUCTIONS</div>
<ol>
<li>Boil the green beans for five minutes, drain.</li>
<li>Cook the onion in oil, then add beans and peas and let cook for 15 minutes.</li>
<li>Puree the vegetables until creamy with a hand blender and let cool.</li>
<li>Add eggs, butter, cheese, nutmeg and ricotta.</li>
<li>Line a round baking dish with parchment paper and fill with the batter.</li>
<li>Top with a sprinkling of parmigiano and bake at 350°F for 40 minutes until edges are crispy.</li>
<li>Serve hot or let cool and eat at room temperature.</li>
</ol>
</div>Aurelio Barattinihttp://www.blogger.com/profile/16107987648975998782noreply@blogger.com7tag:blogger.com,1999:blog-3868135259767344849.post-68353362491904835522012-05-27T12:57:00.001+02:002012-08-01T22:08:19.527+02:00Dinner with Jovialfoods<div dir="ltr" style="text-align: left;" trbidi="on">
Hello everyone,<br />
<br />
Tonight i will be opening the <a href="http://jovialfoods.tumblr.com/post/23779598314/a-week-of-gluten-free-pleasure-in-tuscany" target="_blank">Jovialfoods experience in Tuscany</a> , preparing a gluten-free dinner for their guests,including Shauna Ahern "the Gluten Free Girl" and Chef Danny !<br />
<br />
The dinner will have only gluten free natural products - contrary of what you may think, gluten-free can be a pleasure too !<br />
<br />
You can have a peek at the menu :<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv-MAGOjCouksT11lDgnTGTTxWjCb89L4_gFYlNNjfhg19379STSezFvQvukcXA0zWaZBdHRhtHtXRi-yTY2aYKXO_Q-A35w0b3UVwEPYEx_OzYOs8qK-c_OC3OXueoPYamR2-HCQYlbY/s1600/tumblr_m4m57frdsr1r62x3i.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv-MAGOjCouksT11lDgnTGTTxWjCb89L4_gFYlNNjfhg19379STSezFvQvukcXA0zWaZBdHRhtHtXRi-yTY2aYKXO_Q-A35w0b3UVwEPYEx_OzYOs8qK-c_OC3OXueoPYamR2-HCQYlbY/s320/tumblr_m4m57frdsr1r62x3i.jpg" width="226" /></a></div>
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<br /></div>Aurelio Barattinihttp://www.blogger.com/profile/16107987648975998782noreply@blogger.com2tag:blogger.com,1999:blog-3868135259767344849.post-36951934062266718422012-03-08T13:23:00.000+01:002012-03-08T13:31:26.854+01:008th March : Women's Day ! Let's celebrate with "Torta Mimosa"<div dir="ltr" style="text-align: left;" trbidi="on"><br /><a href="http://photo.blogpressapp.com/show_photo.php?p=12/03/08/606.jpg"><img border="0" height="281" src="http://photo.blogpressapp.com/photos/12/03/08/s_606.jpg" style="margin: 5px;" width="210" /></a><br /><div dir="ltr" style="text-align: left;" trbidi="on"><br /><br />Torta Mimosa<br /><br />Ingredients :<br />200g Flour<br />4 Eggs and 8 Yolks<br />40g Potato Starch<br />220g Sugar<br />For the "Crema Pasticcera" :<br />55g Flour <br />300ml Milk<br />300ml Cream<br />8 Yolks <br />Hallf a stick of vanilla <br />200g Sugar<br />For the Whipped Cream :<br />200ml of fresh cream<br />20g Icing Sugar <br /><br />Lets start preparing "Pan di Spagna" with the first set of Ingredients :<br />Mix together the the whole eggs and the sugar,whisk them for at least 10-15 mins (i suggest using a robot if avaliable). Add the yolks and keep mixing for another 5-6 minutes then add to the mixture the flour and the starch previously sieved.<br />Butter two baking pan (22-24 cm of diameter) and flour them,put the mixture inside and cook at 180°-190° for 30 minutes; once ready turn them upside down on a sheet of baking paper and let them cool.<br />In the meanwhile let's prepare "Crema Pasticcera" :<br />Put the milk and the cream together in a pan and just before they boil stop the fire.<br />In another pan mix the sugar and the yolks with a wooden spoon then add the flour and the seeds of the vanilla stick that you have already cut.<br />Add to the mixture the hot milk & cream then whisk all together on the fire,let it thicken up,and when it starts boiling gently take it away from the fire and pour it in a large basin and cover with film,then put in the fridge to cool down.<br />Let's prepare a liqueour : put 50g of sugar with 50g of Cointreau and 100ml of water to boil then put aside to chill. <br />Whisk the cream (must be very cold) with a mixer,when it thickens up add the icing sugar and stop whisking,putting the cream in the fridge.<br />When both the "Crema Pasticcera" and the Whipped Cream are cold,mix them together gently,but save a couple of spoons of whipped cream that we will need later.<br />Now let's get back to the "Pan di Spagna" : remove the dark cover from both of them,cut horizontaly and split in three parts while with the other one use one half for the same thing and the other half to make little cubes of about 1cm.<br />It's now time to put all together :<br />Let's start putting the first disk and wet it with the liqueour prepared,then add first one of the saved spoon of whipped cream and after the crema pasticcera mixed with the cream. repeat the same procedure over and over until you've used all the disks,then cover with the remaining crema pasticcera and use the little cubes you've prepared first to cover it all using the crema as "glue".</div><br /></div><br /><br />Aurelio Barattinihttp://www.blogger.com/profile/16107987648975998782noreply@blogger.com3tag:blogger.com,1999:blog-3868135259767344849.post-1848939402166175222012-02-21T13:37:00.005+01:002012-02-21T14:14:30.057+01:00Extra Virgin Olive oil guide presentation by Fausto Borrella<div dir="ltr" style="text-align: left;" trbidi="on">
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Just a few more days,then,the <span style="background-color: yellow;">25th of February 2012</span> in Lucca @ Villa Bottini will be presented the 2012 <a href="http://www.iloveoliveoil.it/" target="_blank">Extra Virgin Olive oil guide</a>.<br />
The event wil be presented in the suggestive "Salone degli Affreschi" by Fausto Borrella,president of the "Accademia Maestro dell'olio".<br />
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<br /></div>Aurelio Barattinihttp://www.blogger.com/profile/16107987648975998782noreply@blogger.com2tag:blogger.com,1999:blog-3868135259767344849.post-141138412630391962012-01-04T13:00:00.000+01:002012-01-04T13:01:29.499+01:00Befanini<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6U7z0GJ_CqgVspRGog9UD-y8Lq7BtsLq2qemGPm7Zki-H3Wvnz-b374z7LBJH-VjjDXaiatz_O6ftGJxHK0vKkzfW4j2hXaeGhccVGGekkwfGyEi1TAjTb51bNYNck79uPtm4wdESEwM/s1600-h/DSC01802.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6U7z0GJ_CqgVspRGog9UD-y8Lq7BtsLq2qemGPm7Zki-H3Wvnz-b374z7LBJH-VjjDXaiatz_O6ftGJxHK0vKkzfW4j2hXaeGhccVGGekkwfGyEi1TAjTb51bNYNck79uPtm4wdESEwM/s320/DSC01802.JPG" /></a></div>
<span style="font-size: small;">Among the traditional Tuscan dishes that we prepare, Befanini is one that stands out from the rest due to the story it represents. In Italy, the Epiphany, also known as the Feast of the Three Kings, is celebrated on January 6th. Italian legend says that during the journey of the Three Kings to find Baby Jesus, they encountered an old woman named Befana. Although Befana did not join the Three Kings, she departed later with baked goods and her broom in search of the Baby Jesus. In her quest to find the Baby Jesus, Befana visits the homes of all children on the eve of January 6th to leave treats and gifts. Many families here still prepares Befanini to celebrate the Epiphany.</span><br />
<span style="font-size: small;"></span><br />
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<span style="font-size: small;">Ingredients:</span><br />
<span style="font-size: small;"> <br />
</span><br />
<span style="font-size: small;">1 kg. All Purpose Flour</span><br />
<span style="font-size: small;">450 gr. Sugar</span><br />
<span style="font-size: small;">1 Vanilla Essence</span><br />
<span style="font-size: small;">30 gr. Olive Oil</span><br />
<span style="font-size: small;">5 Eggs</span><br />
<span style="font-size: small;">100 gr. Rhum</span><br />
<span style="font-size: small;">1 Tea Spoon of Baking Powder</span><br />
<span style="font-size: small;">210 gr. Soft Butter<br />
</span><br />
<span style="font-size: small;">Half a skin of a Lemon</span><br />
<span style="font-size: small;">Half a skin of a Orange</span><br />
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<span style="font-size: small;">Mix the eggs with the sugar and whisk well,once it's well amalgamated,add the softened butter and the olive oil,then all the other ingredients.</span><br />
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</span><br />
<span style="font-size: small;">Knead well and make a dough high about 3mm,then using the proper molds or instead with a glass,cut them into various shapes.</span><br />
<span style="font-size: small;">Using an egg,paint them on the top and then put on each of them some coloured sugar.<br />
</span><br />
<span style="font-size: small;">Cook at 180° for about 15 minutes.<br />
</span></div>
</div>Aurelio Barattinihttp://www.blogger.com/profile/16107987648975998782noreply@blogger.com1tag:blogger.com,1999:blog-3868135259767344849.post-79386151098310572242011-12-23T14:13:00.003+01:002011-12-23T20:49:17.107+01:00Merry Christmas....and a gift of Persimmon Panforte !<div dir="ltr" style="text-align: left;" trbidi="on">
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Hello everyone,<br />
Sorry for the long absence,i have a newborn baby to take care of now :) he's just 2 months old now and he's so cute ! I'll be keep posting from the new year....!<br />
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I wish all of you a Merry Merry Christmas and a Beatiful 2012 !<br />
<br />
Aurelio<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlmOw-_u1SFF3M5qK2o8oDjWVCIXRWRw35_ovjziktYu-HzSq2Eh8OjtW4lPweB8xxkFqb3rjU4vitf6sUmKGyk4-hZL8V749eVFfNajmsl7JhrfOEOt2GDseH0-X-ghKAkr_0205pzz8/s1600/IMG_2561.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlmOw-_u1SFF3M5qK2o8oDjWVCIXRWRw35_ovjziktYu-HzSq2Eh8OjtW4lPweB8xxkFqb3rjU4vitf6sUmKGyk4-hZL8V749eVFfNajmsl7JhrfOEOt2GDseH0-X-ghKAkr_0205pzz8/s320/IMG_2561.JPG" width="320" /></a></div>
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<br />
Persimmon Panforte<br />
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Ingredients :<br />
<br />
1 Cup of mashed persimmon<br />
1 Cup of Sugar<br />
1 Cup of Flour<br />
2 Cups full of these mixed : walnuts,candied fruits,raisins,pinenuts,almonds,dried figs,orange skin.<br />
2 Eggs<br />
a pinch of salt,pepper,parmesan and nutmeg.<br />
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<br />
Mix all the ingredients together,then put the mixture in a round cake pan and cook for about 40 minutes at about 180°.<br />
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<br />
Once it's ready take it out the oven and sprinkle with icing sugar once it's chilled.<br />
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<br /></div>Aurelio Barattinihttp://www.blogger.com/profile/16107987648975998782noreply@blogger.com4tag:blogger.com,1999:blog-3868135259767344849.post-25754423182386180202011-11-08T19:12:00.001+01:002011-11-10T14:26:03.736+01:00The traditional way of chestnut drying process (Metato)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPoWBzckIN6fg00c8KKNcaYH-B41t0OTmC-07cXRk3LE9jI6JogYPBY1H7JFsJLHi6GXdkWifdV3snLhWREQsZUnWccXiAmDMS4dNP_0kBEz8zliYYXM_3pBGyqQ4cWOCknMGXGTl7qos/s1600/metato+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPoWBzckIN6fg00c8KKNcaYH-B41t0OTmC-07cXRk3LE9jI6JogYPBY1H7JFsJLHi6GXdkWifdV3snLhWREQsZUnWccXiAmDMS4dNP_0kBEz8zliYYXM_3pBGyqQ4cWOCknMGXGTl7qos/s320/metato+1.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip8xETAmovumlB7CnMaW1T_XMIZwYOkWxPWb_zVQnhrS8A1XNWcRphEzbJ6mi6GMe5_ob64ZeyJFQuOMS8w7Xc4L_LrelbG5I9gYOfO0sSh1KJGizdmrhOLyqSXTeMFRbauZavWoqobY8/s1600/metato+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip8xETAmovumlB7CnMaW1T_XMIZwYOkWxPWb_zVQnhrS8A1XNWcRphEzbJ6mi6GMe5_ob64ZeyJFQuOMS8w7Xc4L_LrelbG5I9gYOfO0sSh1KJGizdmrhOLyqSXTeMFRbauZavWoqobY8/s320/metato+2.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhon3_4qUBuvNvgRRDJhiyu9856DD9I7Y7LSf4llCRzlUZVsiXWHeiDj1bMoKCHhzHN7PgqtAnzO9ATUsOfz58Vo9sIRxWeew7Jz2b7P5ReAY6HhbMTEOF3r1hy43G6AlRigpENVTUNftk/s1600/metato.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhon3_4qUBuvNvgRRDJhiyu9856DD9I7Y7LSf4llCRzlUZVsiXWHeiDj1bMoKCHhzHN7PgqtAnzO9ATUsOfz58Vo9sIRxWeew7Jz2b7P5ReAY6HhbMTEOF3r1hy43G6AlRigpENVTUNftk/s320/metato.JPG" width="320" /></a></div>
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<i>The chestnut tree is a plant known and apppreciated since
ancient times. Indeed, it is mentioned in the Bible and in Homer's poems,
while the Greeks called its fruits "Jupiter's acorns". In Italy it has
been widespread since ancient times, above all in the Appennines between
300 and 1000 metres of height. Since the Middle Ages until almost our
days the chestnut has been the feeding base for mountain peoples, as it
is shown by many legislative acts related to chestnut woods promulgated
during the centuries. The Gavinana Statutes in 1540, for example, expected
landowners to pick their chestnuts within the month of November. After
that, poor people could go without restriction and pick the fruits which
had been left. On this subject, ther is a popular belief that the husk
holds three chestnuts: one for the landowner, one for the peasant and
one for the Poor. In order to be milled, chestnuts must be previously
dried.</i><i>n Tuscany the drying took place in the "metato",
a rural building set up in the harvest place. Somewhere, in the Appennines
north of Pistoia and in the Garfagnana area for instance, this building
was an integral part of the dwelling house: it substituted the kitchen
and it was a meeting place where people stayed up late. </i></div>
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<i>Chestnuts were
set to dry on a reed-bed, that is on a structure built up with close boards
or reeds whose nearness to the kitchen-fireplace granted an even heating.
Pascoli recollects it in one of his poems: "lonely metato in which the
sweet wooden bread dried up on a sweet fire: over the reed-bed the chestnuts
crack, and the red fire burns in the darkness." (The log, in Castelvecchio
Poems) Once dried up, the chestnuts were husked by a strong beating which
ground the shells in strong sacks or in a proper container called vat.
Today this way of proceeding has been substituted by proper husking machines.
Also the metati have almost entirely disappeared. The places once used
for that purpose have been changed into dwelling rooms or tool storerooms.</i></div>
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<i> Thanks to Margherita Azzari </i><i><br /></i></div>
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</div>Aurelio Barattinihttp://www.blogger.com/profile/16107987648975998782noreply@blogger.com0tag:blogger.com,1999:blog-3868135259767344849.post-58038815139521328352011-10-20T15:20:00.000+02:002011-10-22T08:00:56.973+02:00Today i've become a father ! Filippo is Born ! Thank you to my wife Fabiana..<br /><br /><center><a href='http://www.flickr.com/photos/43544547@N05/6268545324/'><img src='http://farm7.static.flickr.com/6052/6268545324_d489ba23be_b.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br /><br /><br /><center><a href='http://www.flickr.com/photos/43544547@N05/6268020323/'><img src='http://farm7.static.flickr.com/6179/6268020323_3ee3a0ccb9_b.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br /><br /><center><a href='http://www.flickr.com/photos/43544547@N05/6268020477/'><img src='http://farm7.static.flickr.com/6167/6268020477_6ddc7851e7_b.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br /><br />Aurelio Barattinihttp://www.blogger.com/profile/16107987648975998782noreply@blogger.com5tag:blogger.com,1999:blog-3868135259767344849.post-21553035171783561462011-10-14T23:16:00.000+02:002011-10-15T07:40:05.494+02:00Stewed Chicken with "Barbe di Prete"<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3r4ASkAprthNSIYH37yaVNGujTPKNCJ1iT_f4X0o0qTVD5mKN_LOJYRiPvXsqjqRaxRHxliZPOhOwePAZfKClNPlZN9Yy8JF8dPymrtUM2UTNZaMsgDS68HZapBVzU5OCbsyWXfn82KM/s1600/DSC01267.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3r4ASkAprthNSIYH37yaVNGujTPKNCJ1iT_f4X0o0qTVD5mKN_LOJYRiPvXsqjqRaxRHxliZPOhOwePAZfKClNPlZN9Yy8JF8dPymrtUM2UTNZaMsgDS68HZapBVzU5OCbsyWXfn82KM/s320/DSC01267.JPG" width="320" /></a></div><div style="font-family: inherit;"><br /></div><div style="font-family: inherit;"><br /></div><div style="font-family: inherit;"><br /></div><div style="font-family: inherit;"><span style="font-size: small;">For the Chicken :</span> </div><div style="font-family: inherit;"><span style="font-size: small;"><br /></span></div><div style="font-family: inherit;"><span style="font-size: small;">Prep Time: 20 minutes</span></div><h3 style="background-color: white; color: black; font-family: inherit; font-weight: normal;"><span style="font-size: small;">Cook Time: </span><span style="font-size: small;">60 minutes<a href="http://www.blogger.com/post-edit.g?blogID=3868135259767344849&postID=2155303517178356146" name="more"></a></span></h3><h3 id="rI" style="background-color: white; color: black; font-family: inherit; font-weight: normal;"><span style="font-size: small;">Ingredients:</span></h3><ul style="background-color: white; color: black; font-family: inherit;"><li class="ingredient"><span style="font-size: small;">A whole chicken, cut up into pieces</span></li><li class="ingredient"><span style="font-size: small;">2 cloves of garlic</span></li><li class="ingredient"><span style="font-size: small;">An 8-inch (20 cm) sprig of rosemary</span></li><li class="ingredient"><span style="font-size: small;">Salt and pepper</span></li><li class="ingredient"><span style="font-size: small;">A cup of dry red wine</span></li><li class="ingredient"><span style="font-size: small;">2/4 pound (300 g) tomatoes</span></li><li class="ingredient"><span style="font-size: small;">Black olives or in alternative you can add the sage with the rosemary. <br /></span> </li></ul><h3 id="rP" style="background-color: white; color: black; font-family: inherit; font-weight: normal;"><span style="font-size: small;">Preparation: </span><span style="font-size: small;"> </span></h3><h3 id="rP" style="background-color: white; color: black; font-family: inherit; font-weight: normal;"><span style="font-size: small;">To serve 4 you'll want an entire chicken, cut up into pieces. Wash well and pat it dry. Split two cloves of garlic and sauté them in 1/4 cup of olive oil with a spring of fresh rosemary; once the garlic has begun to brown add the meat; season to taste with salt and pepper, cover, and brown the meat over a medium flame, turning the pieces several times. Sprinkle a cup of dry red wine into the pot, and when it has evaporated somewhat, add about 3/4 pound of blanched, peeled, seeded and chopped tomatoes (you can use canned if you prefer, or tomato sauce) and 1/2 pound (200 g) canned black olives. Simmer, partially covered, for about 45 minutes. Before serving the chicken,don't forget to discard the garlic</span></h3><div style="font-family: inherit;"><span style="font-size: small;"><br /></span></div><div style="font-family: inherit;"><span style="font-size: small;">For "Barbe di Prete" :</span></div><div style="font-family: inherit;"><span style="font-size: small;"><br /></span></div><div style="font-family: inherit;"><span style="font-size: small;">In a pan with some olive oil and a mirepoix of carrot,celery and onion,add the cleaned barbe cutted in pieces and let them brown at medium flame for about 10 minutes,then add a couple spoons of tomato sauce,stir for a while then add enough water to fill the pan and cover,leaving it at low flame until all the broth has evaporated and the vegetables are tender.</span></div><div style="font-family: inherit;"><span style="font-size: small;"><br /></span></div><div style="font-family: inherit;"><span style="font-size: small;">Add them to the chicken and serve.</span></div><br /><br /><br /></div><br />Aurelio Barattinihttp://www.blogger.com/profile/16107987648975998782noreply@blogger.com1tag:blogger.com,1999:blog-3868135259767344849.post-34270571573046822002011-10-06T18:30:00.000+02:002011-10-06T18:30:37.563+02:00God bless STEVE JOBS<div dir="ltr" style="text-align: left;" trbidi="on">One of the greatest ever. Let’s honor him with a burst of innovation the world has never seen. Our prayers go out to his family. R.I.P, great One.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/DSkguWPfbAM?feature=player_embedded' frameborder='0'></iframe></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/8ogACjJcNzc?feature=player_embedded' frameborder='0'></iframe></div></div>Aurelio Barattinihttp://www.blogger.com/profile/16107987648975998782noreply@blogger.com0tag:blogger.com,1999:blog-3868135259767344849.post-40239751294288360602011-07-29T14:00:00.000+02:002011-07-29T14:00:12.596+02:00Buccellato di Lucca<br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=11/07/24/113.jpg'><img src='http://photo.blogpressapp.com/photos/11/07/24/s_113.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br /><br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=11/07/24/114.jpg'><img src='http://photo.blogpressapp.com/photos/11/07/24/s_114.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br />Buccellato is to Lucca what Panforte is to Siena and Panettone is to the Veneto region—a local tradition, especially for the holidays.<br />The first and most famous manufacturer of the <a target="_blank" href="http://www.taddeucci.com/">"Buccellato Taddeucci"</a> was founded way back in 1881 by Jacopo Taddeucci, who confectioned a sweet that was then to enter into the rich gastronomic culture of the province of Lucca. Even today, when talking about "buccellato" this is implicitly identified with the name Taddeucci. The Taddeucci family has since kept up this long and great tradition, continuing in the footsteps of the founder, and their commitment has brought the name of the buccellato to be known around the world.<br />Fashion the recipe into three smaller loaves for giving. Freezing the Buccellato works well for up to three months.<br />Makes 1 large loaf, serving 8 to 10<br />Anise and currants flavor this legendary bread of Lucca. Shaped in the form of a ring, this golden bread isn't quite like Italy's other yeasted sweet breads. Instead of being rich and cake-like, Buccellato is lightly sweetened and spiced—an appealing chewy white bread with a dense, lean crumb. I like Buccellato's simplicity. It tastes like homemade farmhouse bread spiffed up for company with currants and sugar. It's superb with any sweet wine.<br />In Lucca, no celebration happens without Buccellato and glasses of the sweet Vin Santo. When family comes from far away, Buccellato is served. At a christening for a new baby, Buccellato is served. Youngsters plead with parents, "Aunt Amelia is here (from across town), can't we have Buccellato?" But it's never just any Buccellato.<br />Serve Buccellato sliced thin with glasses of Vin Santo. Toast leftovers for breakfast, or an after-dinner treat with fruit.<br /><br />Cook to Cook:<br />A heavy-duty electric mixer is handy here, as the dough is a dense one. Its beating bruises the currants, slightly darkening the dough but spreading their flavor through the bread. Certainly a wooden spoon will accomplish the same thing, but it takes much more elbow grease. Use an organic bread or high-protein flour if at all possible. Anticipate about 7-1/2 hours to make the bread. If more convenient, the first rise of 4 hours can be stretched to overnight in a cool place.<br /><br />* 2-1/4 teaspoons (1 package) active dry yeast<br />* 2/3 cup warm water (90 F)<br />* About 5 cups (25 ounces unbleached white bread flour (preferably organic)<br />* 1-1/4 cups milk, at room temperature<br />* 1 tablespoon anise seeds, bruised with the side of a knife<br />* 2 teaspoons salt<br />* 3/4 cup (5.25 ounces) sugar<br />* 1 cup (about 1/4 pound) currants, soaked in hot water 15 minutes and drained<br /><br />Glaze:<br /><br />* 1 tablespoon sugar<br />* 1 tablespoon water<br />* 1 large egg<br /><br />1. In the bowl of a heavy-duty mixer or another large bowl, dissolve the yeast in half the water, with a pinch of the flour. Let proof 10 minutes, or until bubbly. With the paddle attachment at low speed, or by hand, beat in the rest of the water, the milk, anise seeds, salt, sugar, and currants. Slowly beat in 4 cups of the flour until a soft dough has formed.<br /><br />2. Replace the paddle with the dough hook and knead at medium-low speed 15 minutes, adding an additional cup of flour a tablespoon at a time, for a soft, sticky dough. Remove the dough to a floured work surface. Knead by hand 2 minutes to form a soft, very elastic dough that is barely sticky. Or, if working by hand, stir in flour until the dough is too heavy to handle. Turn it out onto a floured surface and knead in the remaining flour until the dough is soft, extremely elastic, and barely sticky. Place the dough in an oiled bowl. Cover with plastic wrap and let rise at room temperature 4 hours, or until almost tripled in bulk.<br /><br />3. Oil a large cookie sheet or pizza pan. Knead down the dough. It will be sticky. Shape the dough into a 24-inch-long log. Bring the ends together, forming a ring, pinch ends to seal, and set it on the pan. Place an oiled upside-down custard cup or ramekin (about 3 inches in diameter) in the center to maintain the shape of the ring as the dough rises. Cover and let rise at room temperature 1-1/2 to 2 hours, until barely doubled.<br /><br />4. Preheat the oven to 375 F. In a small bowl, beat together the glaze ingredients. Brush generously over the dough. Bake 50 to 55 minutes, or until the bread is a deep mahogany brown and sounds hollow when its bottom is thumped. Cool on a rack. Buccellato keeps several days at room temperature, if well wrapped.<br /><br /> Thanks to The Baker's Chronicle<br />Aurelio Barattinihttp://www.blogger.com/profile/16107987648975998782noreply@blogger.com6tag:blogger.com,1999:blog-3868135259767344849.post-56132346610728212102011-07-22T10:09:00.001+02:002011-07-22T10:10:46.142+02:00Budino di Farro (Spelt Pudding)<br /><br /><br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=11/07/22/232.jpg'><img src='http://photo.blogpressapp.com/photos/11/07/22/s_232.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br /><br /><br />Ingredients for 6 persons:<br /><br />250 grams of spelt,<br />1 hectogram of raisin,<br />3 eggs,<br />1 Litre and half of milk,<br />15 grams of butter,<br />80 grams of sugar,<br />20 grams of grated bread,<br />60 ml liquor (50% Rhum - 50 % <a target="_blank" href="http://en.wikipedia.org/wiki/Sassolino">Sassolino</a>)<br /> <br /><br />Preparation<br /><br />Cook the spelt in the milk. When is half cooked, add raisin previously soaked in the water with the sugar and butter<br />When the spelt is cooked (about 25 min.) cool all.<br />Add eggs and wine "Vinsanto" and mix with care and until forming a creamy compound<br />Meanwhile put butter and grated bread into the pudding moulds or pastry pan. Bake for 40 minutes to 150 at least<br />Let it going cool and serve<br /><br /><br />Aurelio Barattinihttp://www.blogger.com/profile/16107987648975998782noreply@blogger.com1tag:blogger.com,1999:blog-3868135259767344849.post-29755629416535801812011-07-21T18:12:00.003+02:002011-07-21T18:34:16.486+02:00Puccini's Choccolates<br /><br /><br /><br /><br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=11/07/21/2092.jpg'><img src='http://photo.blogpressapp.com/photos/11/07/21/s_2092.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br /><br /><br />The restaurants in the Province of Lucca rediscover the beloved dishes of the Maestro and create new ones. <br />«God created several beauties and different wines. I want to taste God’s work as much as I can». Scarpia [Tosca] <br />“Dio creò diverse beltà e vini diversi. Io vo’ gustare quanto più posso dell’opra divina”, sang Scarpia in “Tosca” (God created several beauties and different wines. I want to taste God’s work as much as I can). In the Italian framework of librettos, food is often regarded as paradigm for measuring the social value of characters. And this happens with Puccini’s operas, too, in which the acts of eating and food do not just play a narrative role but often assume metaphoric values and express the life philosophy of protagonists. The recipes named after the composer from Lucca were a lot, maybe because he also willingly abandoned himself to the pleasures of banquets. On the occasion of the 150th Anniversary of the composer’s birth, the restaurants in the Province of Lucca rediscover the beloved dishes of the Maestro and create new ones, inspired by early twentieth century atmospheres, but above all, by the most typical tastes of the products of his land. <br /><br />PUCCINI’S CHOCOLATES <br />Aurelio Barattini, owner of the “Antica Locanda” of Sesto, proposes rum chocolates. But for the time being, the recipe is secret.<br /><br />By Apt Lucca<br /><br /><br /><br />Aurelio Barattinihttp://www.blogger.com/profile/16107987648975998782noreply@blogger.com0tag:blogger.com,1999:blog-3868135259767344849.post-35714683768924349152011-07-10T07:35:00.001+02:002011-07-10T07:42:58.354+02:00Porchetta.. The Queen of StreetFood<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/7ipSxz0wBE4?feature=player_embedded' frameborder='0'></iframe> </div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Porchetta is a savory, fatty, and moist boneless pork roast of Italian culinary tradition. The body of the pig is gutted, deboned, arranged carefully with layers of stuffing, meat, fat, and skin, then rolled, spitted, and roasted, traditionally over wood. Porchetta is usually heavily salted in addition to being stuffed with garlic, rosemary, fennel, or other herbs, often wild.Across Italy porchetta is usually sold by pitchmen with their typically white-painted vans, especially during public displays or holidays, and it can be served in a panino. It is also eaten as a meat dish in many households or as part of a picnic. (WP)Aurelio Barattinihttp://www.blogger.com/profile/16107987648975998782noreply@blogger.com3tag:blogger.com,1999:blog-3868135259767344849.post-47232387319950647762011-05-26T23:26:00.001+02:002011-05-31T23:39:22.343+02:00Grandma's Cake (Torta della Nonna)<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0rRelxw-7uOATBtUcG3MLKNAiumdx4-7RYmIWyHr6c3dzrarN4dPrDg2ABZ2J9KIEbf1rft1h0aRXCtAtYPtjaJUnALDpJlbxbn_6AsnhI6b8_owA_yHbiPV-choVq3pVvf3AmZIrbVg/s1600/tortanonna.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0rRelxw-7uOATBtUcG3MLKNAiumdx4-7RYmIWyHr6c3dzrarN4dPrDg2ABZ2J9KIEbf1rft1h0aRXCtAtYPtjaJUnALDpJlbxbn_6AsnhI6b8_owA_yHbiPV-choVq3pVvf3AmZIrbVg/s320/tortanonna.jpg" width="320" /></a></div><br />
Hello everyone !<br />
First of all i'm sorry for this long inactivity but in the last few months i was dedicating all of myself to my most important recipe ever......my child to come Filippo, he will join my team in november ! I want to thank you my love Fabiana for this surprise. I love you !!!!!<br />
I cannot post the ingredients and the method for this recipe though...but i assume that most of you will know :-) <br />
<br />
Anyway, for you to forgive me here's a cake that my grandmother usually do and i assure you that's delicious !<br />
<br />
Ingredients for the dough :<br />
<br />
100g Butter<br />
100g Sugar<br />
2 Eggs<br />
250g 00 Flour<br />
<br />
Ingredients for the custard :<br />
<br />
1 Whole egg and 6 yolks<br />
120g Sugar<br />
250g Flour<br />
Half a litre of milk<br />
Skin of a lemon<br />
<br />
<br />
Method :<br />
<br />
Mix the egg and the softened butter until you get a cream,then add the sugar and the flour,form a sphere,wrap in film and put it to rest into the fridge for at least half an hour.<br />
While we wait let's prepare the custard : whisk well the eggs with the sugar then add the flour and at last the lukewarm milk and the lemon skin. Put everything on the fire at low flame and as soon as you see that the custard is starting to boil take it out of the fire and let it rest for about 30 minutes.<br />
Prepare the baking pan (it shoud be about 30cm of diameter) by putting some oven paper on it then take the dough out of the fridge and roll it to fit into the the pan,then finish it by putting the custard on it and some pinenuts for decoration on the top.<br />
<br />
Bake for about 30 minutes at 180 °<br />
<br />
When you take it out let it rest and sprinkle some icing sugar on the top.<br />
<br />
<br />
Buon Appetito !<br />
<br />
</div>Aurelio Barattinihttp://www.blogger.com/profile/16107987648975998782noreply@blogger.com8tag:blogger.com,1999:blog-3868135259767344849.post-17141911829066399192011-03-17T13:09:00.001+01:002011-03-17T13:11:37.758+01:00Have you ever eat an Italian Flag?<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwW_I2UySL5N5P6jJngePDz7VEhI781RAW8ckF-osecDev_wA78MEtV9Fdp05AxEY39O3nGrdu_7LQ_dGfM4wjORZ1AYVYlZ4OpcjMV2ujph09ZrB53wVv4d5pXk327dnYrHt2ZfQnjbY/s1600/tortaitalia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwW_I2UySL5N5P6jJngePDz7VEhI781RAW8ckF-osecDev_wA78MEtV9Fdp05AxEY39O3nGrdu_7LQ_dGfM4wjORZ1AYVYlZ4OpcjMV2ujph09ZrB53wVv4d5pXk327dnYrHt2ZfQnjbY/s320/tortaitalia.jpg" width="320" /></a></div><br />
Today it's the 150° Anniversary since the Unity of Italy.<br />
To celebrate the occasion my mother prepared a cake for the event resembling italian flag !<br />
<br />
Ingredients for the dough :<br />
<br />
250g. Butter<br />
500g. Flour<br />
5 Egg yolks<br />
200g. Icing Sugar<br />
a pinch of salt<br />
<br />
For the custard :<br />
<br />
6 Egg yolks<br />
500ml Milk<br />
50g Flour<br />
150g Sugar<br />
1 stick of vanilla <br />
<br />
Fruit :<br />
about 2 kiwis<br />
about 2 bananas<br />
about 200g of strawberries<br />
<br />
Preparations :<br />
<br />
Cut the fruits in little slices and then put it to rest into a bowl full of lemon juice (so it wont get dark)<br />
For the dough,whisk together the butter,flour and salt until it's well mixed up then add the icing sugar and the yolks,keep whisking and form a sphere,then wrap it using a plastic film and put it to rest into the fridge while we prepare the custard : put the milk and the vanilla stick (cut the stick and open it to let it spread into the milk) on the fire and as soon as it starts boiling take it away. Whisker the eggs and the sugar,then add the flour,remove the vanilla stick from the milk and then pour it into the mixture of eggs and sugar,then put the whole thing back on the fire to heat gently until it's gently boiling and take it away to cool down.<br />
<br />
Take the dough out of the fridge,into a rectangular baking pan put some waxed paper on it then knead the dough forming a rectangle that you will put into the pan cook into the oven at 180° until it's golden (about 20 min).<br />
Spread the custard on the cooked dough and then put the fruit on it starting from the left with kiwis,middle bananas and right strawberries.<br />
<br />
Enjoy ! <br />
<br />
<br />
<br />
</div>Aurelio Barattinihttp://www.blogger.com/profile/16107987648975998782noreply@blogger.com8tag:blogger.com,1999:blog-3868135259767344849.post-82085828617353609582011-02-24T23:36:00.001+01:002011-02-24T23:44:15.477+01:00Torta di Rose (The Cake of the Roses)<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTR8NX47WG3PpwocTexBiPs6SFMeotSNcnzVSP1gEgNvxV6XcIlmNUNhla1kP3ZvyDoP0L9KcEw5s6gPYriZgpHU91hco2QU2FHxXtJn-oW_DYAoeBixvRkCFjSxuvezYPXroKdVhni3c/s1600/DSC01248.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTR8NX47WG3PpwocTexBiPs6SFMeotSNcnzVSP1gEgNvxV6XcIlmNUNhla1kP3ZvyDoP0L9KcEw5s6gPYriZgpHU91hco2QU2FHxXtJn-oW_DYAoeBixvRkCFjSxuvezYPXroKdVhni3c/s320/DSC01248.JPG" width="320" /></a></div><br />
Ingredients :<br />
<br />
500gr Flour<br />
1 Sachet (about 7g) Dry Baking Powder<br />
1 Sachet (about 7g) Vanilline<br />
100gr Sugar<br />
2 Eggs<br />
1 small spoon of salt<br />
80gr Butter<br />
125-150 ml Milk<br />
<br />
For the stuffing :<br />
<br />
5 Apples<br />
Cinnamon ( i used about 3 spoons but you can add the desired quantity)<br />
Sugar (i used 4 spoons but again,as your taste)<br />
lemon juice<br />
100gr Butter<br />
100gr Icing Sugar <br />
<br />
Procedure :<br />
<br />
First of all,put all the ingredients (except the ones for the stuffing of course) together in the Kitchen Aid until you get a dough,then put apart to raise until it's doubled.<br />
Meanwhile let's do the stuffing; peel the apples and chop them,sprinkle with cinnamon,sugar and lemon juice and then cook them in a pan with some butter until they are golden - then mash them into a purea and let them chill.<br />
With the icing sugar and the butter make a cream.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7SqLijfejp1hq7x2TWrCCO93KIEqb2PWoTKSsZjh_YuHEqzC8xY2eNqphKZyuQD4ZLVM71Afovo5DT1NFyeCq7H5vuVLgra2VXT-8OnO-BySxNzFf5Q3bvr0EO2XcmRUiJah0YVHlx1k/s1600/DSC01242.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7SqLijfejp1hq7x2TWrCCO93KIEqb2PWoTKSsZjh_YuHEqzC8xY2eNqphKZyuQD4ZLVM71Afovo5DT1NFyeCq7H5vuVLgra2VXT-8OnO-BySxNzFf5Q3bvr0EO2XcmRUiJah0YVHlx1k/s200/DSC01242.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYs3gBrurp7JHYXLaNFsF_MjleZg6Zuowj4Frd7aKDQ66SqTl-dPGNcdt0PTHsKwJy-Opq0b-Ynk0RHk-NODXGCcchez4YDtEuurdlv7TvV-XwMSgiajFUpbt_qlV7ecFERkaRQjCfAiw/s1600/DSC01239.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYs3gBrurp7JHYXLaNFsF_MjleZg6Zuowj4Frd7aKDQ66SqTl-dPGNcdt0PTHsKwJy-Opq0b-Ynk0RHk-NODXGCcchez4YDtEuurdlv7TvV-XwMSgiajFUpbt_qlV7ecFERkaRQjCfAiw/s200/DSC01239.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgifOoBWDFwpEhUmNpB5nR5rJur6Tso1NiZSYwqF9uWJAjpGV7cF13DNYC6dlMWRktYW48HKj-YV7DHeBcqNG983QwqT9l_h1i0lVGxF1JgdKaK_FXtHxPbM_YEHEyNpivR4DIhmKVA4lI/s1600/DSC01241.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgifOoBWDFwpEhUmNpB5nR5rJur6Tso1NiZSYwqF9uWJAjpGV7cF13DNYC6dlMWRktYW48HKj-YV7DHeBcqNG983QwqT9l_h1i0lVGxF1JgdKaK_FXtHxPbM_YEHEyNpivR4DIhmKVA4lI/s200/DSC01241.JPG" width="200" /></a></div><br />
<br />
When the dough it's ready (it must double up in size),lay it down and stuff it first with the butter cream and then with the apple purea,then roll in the dough to obtain a little log - and then cut it in thick slices (about 4cm each) .<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIyEJ72nifyq8CA0V_HLHA4iDCiIwHAxTHRRQ90Ee2icOPuQQ9nrQKYgADjGPgGzcJNBQWTcEsHZ1tPa1M2hlo5WYBxVeR3flThEonSOEJP5X-Ch0dS0Ssldsbxrytffjp8EAJJcEAHZc/s1600/DSC01246.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIyEJ72nifyq8CA0V_HLHA4iDCiIwHAxTHRRQ90Ee2icOPuQQ9nrQKYgADjGPgGzcJNBQWTcEsHZ1tPa1M2hlo5WYBxVeR3flThEonSOEJP5X-Ch0dS0Ssldsbxrytffjp8EAJJcEAHZc/s200/DSC01246.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM16UPXu3PFfU7olDiOcUnaskx8HYz4UwZu9zYkW1fvyxXG6EKrMpyOFmQ6b28EV5c0T0RRuIorwl8_O-8LZm0JKP1Xczx4k_i02eg5swNLR3f6GXet6wGHuX8B53TSKQiIaZ9TNcyVgQ/s1600/DSC01245.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM16UPXu3PFfU7olDiOcUnaskx8HYz4UwZu9zYkW1fvyxXG6EKrMpyOFmQ6b28EV5c0T0RRuIorwl8_O-8LZm0JKP1Xczx4k_i02eg5swNLR3f6GXet6wGHuX8B53TSKQiIaZ9TNcyVgQ/s200/DSC01245.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn2-E79EbS36csh-FOTnwCT0V2JpHkNCd-ePBE-zPIb6rP4BlTUVGGxkliwy_k_BksHUa_ho8c-b3vbvF7TPUGGDGqp0_mmwRjDVLcG5EPmWUd6wre-RJDP2Co8yDe0YZ-_Q2HIvUnnvI/s1600/DSC01244.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn2-E79EbS36csh-FOTnwCT0V2JpHkNCd-ePBE-zPIb6rP4BlTUVGGxkliwy_k_BksHUa_ho8c-b3vbvF7TPUGGDGqp0_mmwRjDVLcG5EPmWUd6wre-RJDP2Co8yDe0YZ-_Q2HIvUnnvI/s200/DSC01244.JPG" width="200" /> </a></div><div class="separator" style="clear: both; text-align: center;"></div>Put the "roses" you got all into an oven dish that it's able to fit them all but at the same time not too loose - they have to stay very very close with no empty spaces. (this is to give them the rose effect when the cake is cooked)<br />
<br />
Cook at 180° for about 30 Mins.<br />
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</div>Aurelio Barattinihttp://www.blogger.com/profile/16107987648975998782noreply@blogger.com4tag:blogger.com,1999:blog-3868135259767344849.post-66892527605348430172011-01-18T14:34:00.002+01:002011-01-26T21:13:24.063+01:00Nonna Ida's Style Rovelline Lucchesi<div dir="ltr" style="text-align: left;" trbidi="on"><div style="font-family: inherit;">Rovelline is a traditional dish of the old farmers food.</div><div style="font-family: inherit;">This version is a little different from the original version as this one has Mirepoix<b> (</b>celery,carrot and onions) and it's missing garlic instead.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh8MG2nxwSqF9R0xW-wGuDBEMEE0W0oZuDt6PaTSkUoDqbwl84MhoiICc3hMejBNRYLsc-1Rzt1ndZT_wzbQHVeLLOEhBGk5JdHyqmQ857uk_sq1kMLbdLh8gWVpK_ej2-OAhzWxWXP5g/s1600/DSC01233.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh8MG2nxwSqF9R0xW-wGuDBEMEE0W0oZuDt6PaTSkUoDqbwl84MhoiICc3hMejBNRYLsc-1Rzt1ndZT_wzbQHVeLLOEhBGk5JdHyqmQ857uk_sq1kMLbdLh8gWVpK_ej2-OAhzWxWXP5g/s320/DSC01233.JPG" width="320" /></a></div></div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;">Ingredients for 4 people :</div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;">4 not too thick slices of Veal </div><div style="font-family: inherit;">150g Carrot</div><div style="font-family: inherit;">200g Onion</div><div style="font-family: inherit;">150g Celery</div><div style="font-family: inherit;">3 Tablespoon of Chopped Tomato<br />
A handfull of Capers<br />
1 Egg</div><div style="font-family: inherit;">00 Flour<br />
Breadcrumbs<br />
Extra-Virgin Olive Oil<br />
Salt and Pepper</div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;">Preparation :</div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;">First of all take the slices of veal and add some salt then cover them with flour and deep them into the egg and finally coat in the breadcrums.</div><div style="font-family: inherit;">Fry them into the olive oil (or if you preferer in the Clarified Butter - but in tuscany we use olive oil !)</div><div style="font-family: inherit;">Once they are ready put them aside for now and in a frying pan put the mirepoix with some olive oil,when it's golden add the chopped tomato and capers.</div><div style="font-family: inherit;">Now put the veal in the sauce you prepared adding a glass of water and let it steam.</div><div style="font-family: inherit;">Serve with the sauce on top and...Buon Appetito !</div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;"><br />
</div><i><br />
</i></div>Aurelio Barattinihttp://www.blogger.com/profile/16107987648975998782noreply@blogger.com5tag:blogger.com,1999:blog-3868135259767344849.post-78816033836182592652011-01-17T22:00:00.001+01:002011-01-19T20:10:07.187+01:00Christian's Back !This evening Christian De Sica came back to visit us at my restaurant and this time he did not come alone....he brought his friend Paolo Conticini , co-star with christian in many movies in their career...one of the latest is "The Clan" which has been filmed in Las Vegas. Thank yours for coming!!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho-demBHkNsrxxjvY6iQi6Hq460TUSOfCqZ5BL6vzWGTx3FMQ5IOv_2hEcC1oGtLASwYYCwEKgx87wufEcBPQKzffkQCwqTZmDrodmye0KvW6SApZHeh-bv1dRXq3yjnxqF-iRsOIryPo/s1600/Desica%2526Conticini.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho-demBHkNsrxxjvY6iQi6Hq460TUSOfCqZ5BL6vzWGTx3FMQ5IOv_2hEcC1oGtLASwYYCwEKgx87wufEcBPQKzffkQCwqTZmDrodmye0KvW6SApZHeh-bv1dRXq3yjnxqF-iRsOIryPo/s320/Desica%2526Conticini.JPG" width="320" /></a></div>Aurelio Barattinihttp://www.blogger.com/profile/16107987648975998782noreply@blogger.com1tag:blogger.com,1999:blog-3868135259767344849.post-87412662859387756792010-12-23T18:29:00.001+01:002010-12-23T18:29:54.345+01:00Gocce d'oro (Golden tears) This one of my favourite dish for christmas....it's a grandmother's recipe that always reminds me my childhood.<br />
Merry merry xmas to all my readers !!! Have a happy new year as well and remember...Love,Peace and....Food ! :-9<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhA8xX4dBDUnMS9BYpeGexR9de7W2xt6K75-5aG4s6_8VflsGXLps1B98vziTPO6-W7ogGieMeasrqyHO6c_KCdoEDztJkVjya0SzL5FEOkbg6u0N3sC0sTZlA4BXA5DLi2Vl_AaK0gi4/s1600/DSC01232.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhA8xX4dBDUnMS9BYpeGexR9de7W2xt6K75-5aG4s6_8VflsGXLps1B98vziTPO6-W7ogGieMeasrqyHO6c_KCdoEDztJkVjya0SzL5FEOkbg6u0N3sC0sTZlA4BXA5DLi2Vl_AaK0gi4/s320/DSC01232.JPG" width="320" /></a></div><br />
<br />
Ingredients :<br />
<br />
150g Lasagne<br />
70g Ham<br />
30g Grated parmesan cheese<br />
1/2 lt. Besciamelle Sauce<br />
10g of dried porcini mushrooms<br />
1/4 of a Onion<br />
3/4 leaves of calamint <br />
<br />
Procedure :<br />
<br />
Before starting out put the dried mushrooms into a bowl with lukewarm water for about half an hour.<br />
Saute the onion into a pan and when it's golden add the mushrooms and the calamint with a pinch of salt.<br />
Cook the pasta in a large pot of boiling salted water for about 3 minutes,then when it's ready prepare a ovendish with some besciamelle sauce inside and do a first layer by putting the pasta on the sauce,then cover with ham and mushrooms and then start again with besciamelle sauce and the previous ingredients until the ovendish is filled up,the last layer should be ended with besciamelle sauce and then a generous sprinkle of parmesan cheese.<br />
<br />
Put in the oven at 180° for about 30 minutes.<br />
<br />
<br />
Buon Appetito !Aurelio Barattinihttp://www.blogger.com/profile/16107987648975998782noreply@blogger.com6tag:blogger.com,1999:blog-3868135259767344849.post-80582443736603275232010-11-27T01:00:00.001+01:002010-11-27T08:10:53.317+01:00Nonna Ida's Stewed ArtichockesSince when i was a child,when i was roaming around the restaurant kitchen,this is one of my favourite recipes.<br />
This is a very tasty plate and for me it's also full of good memories so i'm really glad to post it here for you all.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgY41iWbIsP5bXHAGsw_SRmTSRndGTuTITOWl3-jvlm3DuH8AWvNedbYtHd02joesnhpgnwAW7nx4TP0kpDJbnlg8o4eK99Da1UHjoRy75TbJyZhWVA1p8gR-k3mFOsQrPKl9fnqBQxhs/s1600/DSC01212.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgY41iWbIsP5bXHAGsw_SRmTSRndGTuTITOWl3-jvlm3DuH8AWvNedbYtHd02joesnhpgnwAW7nx4TP0kpDJbnlg8o4eK99Da1UHjoRy75TbJyZhWVA1p8gR-k3mFOsQrPKl9fnqBQxhs/s320/DSC01212.JPG" width="320" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeawDpFakFaR5Az8yJqDbUpOJE0yy3I3FjLCupdl135N-cx70JnRhffLKafawVJq3D6vvCSqzImbDSRs5Za0mpB8-_18cEhQYMbKxkzJEP31B8POrxf5XKh7k7b9WSKpShSY4_ZL3haKM/s1600/DSC01209.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeawDpFakFaR5Az8yJqDbUpOJE0yy3I3FjLCupdl135N-cx70JnRhffLKafawVJq3D6vvCSqzImbDSRs5Za0mpB8-_18cEhQYMbKxkzJEP31B8POrxf5XKh7k7b9WSKpShSY4_ZL3haKM/s320/DSC01209.JPG" width="320" /></a></div>Ingredients for 6 people :<br />
<br />
6 Artichockes <br />
80gr. of Tuscan Rolled Pancetta <br />
8 Leaves of Calamint<br />
4 Sloves of Garlic<br />
4 Spoons of Fresh Chopped Tomatoes<br />
1 Onion<br />
4 Spoons of Extravirgin Olive Oil<br />
Water<br />
Salt and Pepper<br />
<br />
Preparation :<br />
<br />
Clean the artichockes first,take one artichoke at a time and cut the stem off leaving up about 10cm from the flower head then remove any of the hard leaves around the stem that are not edible and then remove the pointed tops using a sharp knife.<br />
Once you've cleaned them it's time for the stuffing....use the pancetta,the garlic,the leave of --- ,salt and pepper and ground them all finely.<br />
Help yourself with a proper tool (i use a wooden spoon) and open the hearth of the artichockes to be able to fill them with the stuffing you did before.<br />
Take the stuffed artichockes and cut their stems then put them all (with the cutted stems) into a pan and add tomato,olive oil and then put water in the pan until it's fully covered with it.<br />
Let all cook on low fire until all the water it's gone,then serve it !<br />
<br />
Enjoy !Aurelio Barattinihttp://www.blogger.com/profile/16107987648975998782noreply@blogger.com3tag:blogger.com,1999:blog-3868135259767344849.post-65402025553936260962010-11-11T11:33:00.000+01:002010-11-11T11:33:19.907+01:00I was a guest star in a cooking show "Aspettando il Tg"<div style="text-align: center;"><object height="344" width="425"><param name="movie" value="http://www.youtube.com/v/00W_vU9XdRU?hl=it&fs=1"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/00W_vU9XdRU?hl=it&fs=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object></div>Aurelio Barattinihttp://www.blogger.com/profile/16107987648975998782noreply@blogger.com0tag:blogger.com,1999:blog-3868135259767344849.post-64332781775870384242010-11-03T22:46:00.000+01:002010-11-03T22:46:43.287+01:00"Ballocciori" Boiled Chestnuts<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZiVml-ni95GF6wCsLmHlFE3K9lpGEfJch91So0havouDmRZJkPJQawrJceWvilr6TQ9Q7DoeiNdXkX8Z9AYaMJMaHhNgq_yrkIz0nGNLwXShYkKaoJKpWXDgj7E43G9fuxEsSvVLuR9g/s1600/Ballocciori8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZiVml-ni95GF6wCsLmHlFE3K9lpGEfJch91So0havouDmRZJkPJQawrJceWvilr6TQ9Q7DoeiNdXkX8Z9AYaMJMaHhNgq_yrkIz0nGNLwXShYkKaoJKpWXDgj7E43G9fuxEsSvVLuR9g/s320/Ballocciori8.JPG" width="320" /></a></div><br />
Chestnuts were called "tree bread" and used to be the main product of our earth..an irreplaceable resource for our farmers because they could use chestnuts for their daily meals,so they would be more tasty and nourishing.<br />
With the chestnuts flour,our ancestors used to feed themselves every day by cooking it in the form of "necci" or polenta or chestnuts cake or simply as "ballocciori" (boiled chestnuts).<br />
<br />
"Ballocciori" are a very simple recipe :<br />
Take the chestnuts in the desired quantity and put them in plenty cold water. Add salt,some laurel leaves and some wild fennel. Let gently boil and then let it simmer until the chestnuts will be well cooked.<br />
You can eat them both hot or cold. It's advised to use "Carpinesi" chestnuts as the skin will be easier to remove.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY9YPb8F9NaPNymGPMoxTU2xpgrjMaz3afDq3XcldR0ksLcTa3i-yc4XEOO5OfMMwHZgiaJopPqfiZ50uf47iQhjnlLEFS3dGl16_eOjzxw7D27wR5u_g7JYG1eMoL26IfoRzEYqmJmMM/s1600/Ballocciori0.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY9YPb8F9NaPNymGPMoxTU2xpgrjMaz3afDq3XcldR0ksLcTa3i-yc4XEOO5OfMMwHZgiaJopPqfiZ50uf47iQhjnlLEFS3dGl16_eOjzxw7D27wR5u_g7JYG1eMoL26IfoRzEYqmJmMM/s200/Ballocciori0.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYBNqjvFAAq3iuQoZQ60X8BNDOsSMJMWH3k4t4MFTZZ5ncy26p44rOni1C4ShI_JzL52glPpaSHhgkoMWq9iC0QH6DYyAIQVYT-ojVPm_fFz6FoHSpVVmtlddqzHgh6BGHP1TzwmL6DS4/s1600/Ballocciori6.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYBNqjvFAAq3iuQoZQ60X8BNDOsSMJMWH3k4t4MFTZZ5ncy26p44rOni1C4ShI_JzL52glPpaSHhgkoMWq9iC0QH6DYyAIQVYT-ojVPm_fFz6FoHSpVVmtlddqzHgh6BGHP1TzwmL6DS4/s200/Ballocciori6.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBbiT08Wb9w7jzjAiOZ4ecMlxoT7vCGqh1WD1bwo8ukuRJOxDDC9uRgx1Da1sntGYg2GQqXohum9aNEC5oL536pfmu7qE9SMHh-r7htA1Ou_MjCUDGAcP7QJrhLjQUMiw68ucpOh8QzrI/s1600/Ballocciori5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBbiT08Wb9w7jzjAiOZ4ecMlxoT7vCGqh1WD1bwo8ukuRJOxDDC9uRgx1Da1sntGYg2GQqXohum9aNEC5oL536pfmu7qE9SMHh-r7htA1Ou_MjCUDGAcP7QJrhLjQUMiw68ucpOh8QzrI/s200/Ballocciori5.JPG" width="200" /></a></div>Aurelio Barattinihttp://www.blogger.com/profile/16107987648975998782noreply@blogger.com4tag:blogger.com,1999:blog-3868135259767344849.post-46328023330589309332010-10-12T13:20:00.005+02:002010-10-12T15:45:19.006+02:00"Authentic" Cinta Senese Steak<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFi5qh4Z2ICmlunnlqxzeZZ51A5xZ7c5QFfPewuIJpw1PE52VZsvrCaA649oNa94Dd5BYLPavE7HlsaxwdfoVNgd7ci0nQWDwEg688yH313MAqwcO-khxTjAZI9gTfRw85UqQGB6X0VU4/s1600/DSC01179.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFi5qh4Z2ICmlunnlqxzeZZ51A5xZ7c5QFfPewuIJpw1PE52VZsvrCaA649oNa94Dd5BYLPavE7HlsaxwdfoVNgd7ci0nQWDwEg688yH313MAqwcO-khxTjAZI9gTfRw85UqQGB6X0VU4/s320/DSC01179.JPG" width="320" /></a></div>Today the weather is really bad,and so i've decided to prepare this "Authentic Cinta Senese" steak !<br />
I'm using the word "Authentic" because many people often sell or try to sell regular pork as Cinta and i get really angry when this happens....the one and only Cinta Senese is usually half fat half meat (as show in the picture below)...now that you know you won't get fooled ! <br />
I usually buy Cinta Senese from a farmer that feed the pigs with a 50% of chestnuts and acorns <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaskF9OD6LfI6h-TXYWIUMCx9mBZ08vDs8gtfRlycFYDErUDZbGCINWHZDW7rk1zg05Re-hxUJHWkP3vv4cdacJ0e9_zHM8HDGikrNtXinkx6ewMgxMbnkY3uumHUbaH6uPokUGnNmcE4/s1600/DSC01182.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaskF9OD6LfI6h-TXYWIUMCx9mBZ08vDs8gtfRlycFYDErUDZbGCINWHZDW7rk1zg05Re-hxUJHWkP3vv4cdacJ0e9_zHM8HDGikrNtXinkx6ewMgxMbnkY3uumHUbaH6uPokUGnNmcE4/s200/DSC01182.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9UtCpyrKn7txNDur79awmsMePbIclXHRGBGklEBdI5hbfnBf0tVkSeaeSnLByQ6__pNfEy63BRYXnTcFVPC8wzrd7ddBZqUnleU-qX3DBpBo-wPuDJausnd5E0BiwdZxNx32LH13JD9c/s1600/DSC01178.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9UtCpyrKn7txNDur79awmsMePbIclXHRGBGklEBdI5hbfnBf0tVkSeaeSnLByQ6__pNfEy63BRYXnTcFVPC8wzrd7ddBZqUnleU-qX3DBpBo-wPuDJausnd5E0BiwdZxNx32LH13JD9c/s200/DSC01178.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim04dlH1jKMV_MvJVPyTe1Ahz_zUxMYBzuJlQ0v7PfzfJPhZgkJg2WuTtkDmzQEGEH4aVhpcr-bNKfUeY8lchVAU9OkWhWYLEcmZME7fbBwO7xzXNt2NpIu8nWLWF_m44jS6cjQgbRF9s/s1600/DSC01180.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim04dlH1jKMV_MvJVPyTe1Ahz_zUxMYBzuJlQ0v7PfzfJPhZgkJg2WuTtkDmzQEGEH4aVhpcr-bNKfUeY8lchVAU9OkWhWYLEcmZME7fbBwO7xzXNt2NpIu8nWLWF_m44jS6cjQgbRF9s/s200/DSC01180.JPG" width="200" /></a></div><br />
This special kind of pork it's delicious,especially it's fat,which is what gives the particolar taste.<br />
unlike the beef fat,this one is tender,soft and tasty..it's even better than the meat itself !<br />
Some healty people might dislike but once in a while it's a fantastic "sin" :-)<br />
Remember!! That diets hurts your soul ! ;-)<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaskF9OD6LfI6h-TXYWIUMCx9mBZ08vDs8gtfRlycFYDErUDZbGCINWHZDW7rk1zg05Re-hxUJHWkP3vv4cdacJ0e9_zHM8HDGikrNtXinkx6ewMgxMbnkY3uumHUbaH6uPokUGnNmcE4/s1600/DSC01182.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmFxCHwl6BREqYmOeXm_iG4AfvYXNsst1f1jz5_6twVhRZvaMZj5KojDhAiUlRMGKZlGxjZmcj3HoOIOlhbhxBzGcNZQaIJk6lHVy4ZUzM-mfTFW1YVAWuwv5eRyFvVRWMSh2AGx21cp4/s1600/DSC01184.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmFxCHwl6BREqYmOeXm_iG4AfvYXNsst1f1jz5_6twVhRZvaMZj5KojDhAiUlRMGKZlGxjZmcj3HoOIOlhbhxBzGcNZQaIJk6lHVy4ZUzM-mfTFW1YVAWuwv5eRyFvVRWMSh2AGx21cp4/s200/DSC01184.JPG" width="200" /></a></div><br />
You can have some more details on Cinta Senese by visiting <a href="http://aureliobarattini.blogspot.com/2009/12/cinta-senese-queen-of-italian-pigs.html">THIS LINK</a>Aurelio Barattinihttp://www.blogger.com/profile/16107987648975998782noreply@blogger.com2tag:blogger.com,1999:blog-3868135259767344849.post-16842060809784576292010-10-04T17:55:00.001+02:002010-10-04T17:56:02.764+02:00Project Food Blog Challenge #3: Traditional Tuscany Dinner Party in Grand Historic 1700's Villa In LuccaThank you,thank you,thank you everyone for your votes,even if i was not able to advance to challenge<br />
#3 i still wanted to show you the post that i've prepared for it...enjoy !<br />
Thanks to Foodbuzz to let me partecipate to this,and let the best blog win !<br />
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"This new challenge "Luxury Dinner Party" will require us partecipants to prepare a dinner gala for you readers...and so I've used my tuscan knowledge to prepare you this traditional tuscan dinner menu,located in a Villa in the hills of Lucca,where i've cooked for my friends and for the people who were staying there."<br />
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</a></div>The starters : tuscan cold cuts (salame,pancetta,lardo) and various cheese dish.<br />
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For the wine,i've chosen this <a href="http://www.montevertine.it/eng/prodotti_pergole_torte.html">"Pergole Torte 2006"</a> from <a href="http://www.montevertine.it/eng/azienda.html">Fattoria Montevertine</a>,it's a very good tuscan wine and they liked it so much that they've decided to go on with this one for all the dinner.<br />
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I've prepared two pasta dishes:<br />
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Thin tagliatelle with mushrooms and truffles,made with fresh porcini from the Garfagnana area and white truffles from San Miniato.<br />
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We went back to tradition with the second serving : Home made Ravioli called "Tordelli" here in Lucca,stuffed with Chianina beef and Pork from Garfagnana and served with meat sauce and thyme.<br />
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The main course,a Chianina Beef Filet cooked on the grill and seasoned with Extra-Virgin Olive Oil,rosemary and black pepper.<br />
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Let's talk about the dessert now !<br />
A Wild Strawberries parfait,made with wild strawberries,cream and wildberries's coulis....they really appreciated this one !<br />
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And to finish....instead of the same old "Limoncello" i've decided to go for a more luxury ending :<br />
Home made cantuccini biscuits and chocolates served with <a href="http://www.donnafugata.it/showPage.php?template=vini&masterPage=e-vini-presentazione-home.html&id=124&search=benrye">"Passito di Pantelleria Donnafugata"</a> a dessert wine that's just perfect for the ending of this evening.<br />
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My guest were very impressed about this,i hope you can feel a bit of what we've went through in this party by reading this lines...!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkcDkHeUL-y2VFVq3SbcwQoaHGX0Zs79s_2JMjSYgRkbkIum7JsWM4ttRCPDxiBKKum2cPIf8GOYmrONAQg6g1Q5wpD5MnYwCRygu2lqPkpcRgWM0s1yHtAJ08rtv0aSyrxzqf8WI-UVU/s1600/DSC00945.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkcDkHeUL-y2VFVq3SbcwQoaHGX0Zs79s_2JMjSYgRkbkIum7JsWM4ttRCPDxiBKKum2cPIf8GOYmrONAQg6g1Q5wpD5MnYwCRygu2lqPkpcRgWM0s1yHtAJ08rtv0aSyrxzqf8WI-UVU/s320/DSC00945.JPG" width="320" /></a></div>Aurelio Barattinihttp://www.blogger.com/profile/16107987648975998782noreply@blogger.com7