Befanini

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.

Merry Christmas....and a gift of Persimmon Panforte !

Hello everyone,
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....!

I wish all of you a Merry Merry Christmas and a Beatiful 2012 !

Aurelio

Persimmon Panforte


Ingredients :

1 Cup of mashed persimmon
1 Cup of Sugar
1 Cup of Flour
2 Cups full of these mixed : walnuts,candied fruits,raisins,pinenuts,almonds,dried figs,orange skin.
2 Eggs
a pinch of salt,pepper,parmesan and nutmeg.


Mix all the ingredients together,then put the mixture in a round cake pan and cook for about 40 minutes at about 180°.


Once it's ready take it out the oven and sprinkle with icing sugar once it's chilled.

The traditional way of chestnut drying process (Metato)

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.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. 

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.

                                                                   Thanks to Margherita Azzari 

Today i've become a father ! Filippo is Born ! Thank you to my wife Fabiana..

Stewed Chicken with "Barbe di Prete"

For the Chicken :

Prep Time: 20 minutes

Cook Time: 60 minutes

Ingredients:

• A whole chicken, cut up into pieces
• 2 cloves of garlic
• An 8-inch (20 cm) sprig of rosemary
• Salt and pepper
• A cup of dry red wine
• 2/4 pound (300 g) tomatoes
• Black olives or in alternative you can add the sage with the rosemary.
  

Preparation:

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

For "Barbe di Prete" :

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.

Add them to the chicken and serve.