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Blocker "Versilia" and the story of a donut Sunday



of my childhood and left the sweet memory of my mother, on Sunday morning and early, was lavish in the kitchen for Sunday lunch. All week meals were consumed quickly between work, school and commitments of all, but Sunday was not Sunday without anything special.

So here it is in my memory that prepares juicy lasagne or ravioli with ricotta and spinach or, sometimes, what you parenchyma filled with short sleeves. It was a pasta type chifferi that was filled with the filling of anolini. A good filling of braised beef, parmesan cheese and eggs.

And then I read could not be missing, and in that case were of the obligation passatelli, or guinea fowl or roast duck. However, the menu is accompanied invariably with a nice donut. High above it a soft and beautiful crust of sugar. Not that my mom was an excellent cook, in fact, say that lacked the imagination that makes the cuisine varied and interesting, but since they are the flavors of my childhood ... pathetic? No I do not think, good or bad the food of our mothers, grandmothers or aunts are wonderful memories of taste and smell, even before visual.
All this background, to tell of my recent discovery, or rather rediscovery! The day before yesterday at the home of my father (the mother is not now for some year, unfortunately) by opening a mobile lounge, I found a cake mold that was exactly, what my mother used every Sunday, every Sunday of my childhood. 'S one of those aluminum molds with a lid that serves to make a small oven. It is laid directly over the flame of the stove and inside the dough, cover E. .. leaving a beautiful ring that releases a high and delightful fragrance throughout the house. Here's my olfactory memory!

When I opened my eyes, I came a smell of delicious cake that came from the kitchen and was the clear signal that it was Sunday and that I had my mom all day for me. Finding this mold was a thrill really strong, and the idea of \u200b\u200bperpetuating the tradition, really compelling. Until this morning, did not even know his name die "Versilia", but looking for a recipe online that could give me some tips on how to use it, I came across recipes that call it so. They are generally keen observer, but I definitely had escaped the inscription on the cover of aluminum: Oreste Pardini spa - Oven VERSILIA patented.

The first attempt to say that we can define a test, mostly because the intensity of heat and cooking times are definitely to be calibrated, but the result was not disappointing at all. My ring is the classic marbled, but I remember that my mother made it a banana with yogurt and pieces of pear, or a mashed banana in the dough. Well, now I just have to find my ideal and bake a cake every Sunday morning for eternity. Thanks mom!

200 g sugar 3 eggs
100 g butter, melted

• 400 g of flour 1 glass of warm milk
grated rind of one lemon
little vanilla essence a pinch of salt 15 g
• 
  
• cream of tartar 1 tablespoon cocoa
Whisk in a bowl the eggs with sugar, salt, vanilla essence and lemon rind. United half the flour sifted with baking powder, and begin to incorporate it with the whip, if too thickens, add a little milk. Proceed with a few spoonfuls of milk Faria AC, finally dissolved add the butter and cool. Stir the mixture well, to be fluid and go down to tape. Divide into two bowls and add a tablespoon of cocoa. Mix well and, having greased and floured the oven "Versilia", pour the mixture alternating with cocoa to those without.
lid and put the stamp on the fire with the lowest spargifiamma. Leave it for a maximum of 5 min. then lower to low and simmer for about 30/40 min. without finding out. At this point, nothing should happen if you lift the lid to check the cooking, always leave a further 15 minutes on low fire.
As with all cakes, the rule applies to the toothpick. I must say that along the way I shot a few times and adjusted the cooking was slightly longer because they feared that burn at some point or interposed between the fire and mold a cast iron plate.

I think that among the many who follow my blog there are atrettanti happy owners of kitchen tools and who have inherited, for each one of them, a special significance. The great joy of being able to still use them makes it precious and irreplaceable.
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Diagram Of How The Shutter Speed Works

Launch of the "two days" of Gutturnio Festival

25 and 26 April to Carpaneto Piacentino back Gutturnio Festival

Many complain that not I am interested in wine, it really is one of my absence! Good food, you know, is in a good glass of wine a perfect accompaniment. I really like to learn how to match wines with my meals, but for now I just play it safe with an excellent Gutturnio that without any doubt, it goes wonderfully with the traditional cuisine of Piacenza. If you are on the parts of Piacenza does not mind a nice wine tasting event, you can reach us in Carpaneto Piacentino, a charming town at the foot of the Colli Piacentini.
This year our wines will feature in two days dedicated to wine tastings, wine pairings, insights and direct meetings between wine producers, wineries and thousands of fans, drawn to one area, characterized by the union of wine, gastronomy and culture .

attended by nearly 40 wineries that produce and market their wines and other Gutturnio Piacentini. This fourth edition of the Festival is dedicated to the GUT Gutturnio wine. The two days will be arranged with tastings and free tours, tasting and pairing tables enable visitors not only enjoy the wine and other Gutturnio Piacentini DOC wines, but also to know the story and find the best combinations. Manufacturers and Sommelier illustrate the organoleptic and sensory, and will accompany the wines with some typical products Piacenza known around the world (the three meats Doubt - pork, bacon and sausage - and some local cheese, Grana Padano, including the product in the Piacenza) , with dishes prepared by renowned Chef and students of the Hotel School.
Each visitor can freely build their own path of free tasting, meeting directly i Produttori e le Cantine che aderiscono alla manifestazione e seguendo, oltre che la propria curiosità, i suggerimenti e i consigli dei Sommelier AIS e Fisar.
Le degustazioni libere si terranno nel cortile del Palazzo Comunale il 25 aprile dalle 15 alle 22 e il 26 aprile dalle 10 alle 22. Per conoscere meglio il Gutturnio Frizzante, le sue inaspettate potenzialità e i migliori abbinamenti enogastronomici, nei pomeriggi del 25 e del 26 aprile presso il piano superiore del Palazzo Comunale, si svolgeranno diverse degustazioni guidate dai sommelier.



Tra le novità di quest’anno un Happy Hour dedicato ai fruitori più giovani: sulla Following the success of last year both evenings of the event are dedicated to the meeting and knowledge with the younger generation, encouraged to approach the Gutturnio Sparkling Wines Piacentini and other features to discover the charm, versatility and, most secondary to understand how to consume responsibly, so that the drink is really good and only one of the pleasures of the palate and life, as well as an important part of our diet.

The Selection Committee, highly qualified - which this year gives a premium quality wine at the best Gutturnio -, recommended to use the opportunity to taste, at an agreed price (25 euros) and for the duration of the festival, many restaurants in selected dishes from Piacenza Piacenza through an initiative called Coffee.

E 'possible participation in the reserve tastings, as well as on-site, by writing to:
info@gutturniofestival.it

In the delightful surroundings of Town Hall will host Carpaneto Piacentino art exhibition and a close friend Maureen

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Frustration Game Rules

Risotto with eggplant cream and lettuce


Solito risotto on Sunday. This time I felt the need to make it spring, the sun finally reappears after this long winter and preparations for the Easter lunch become compelling. By the way, what brought to the table for Easter? I have a beautiful rabbit, really ours, that is waiting there looking frozen, to be put in casserole. Accepted willingly tasty ideas.

But back to our risotto. The broth is ready (as many suggest it,

for risotto with vegetables, vegetable stock I just can not understand why ... you could turn it into a small soup) and then I found a recipe nothing bad about that nice encyclopedia of "Italian Cuisine" and the obvious changes (as always) here is a delicious dish for the spring / summer 2009 .


for 4 1

liter and 1 / 2 of meat broth (chicken, which remains perhaps the most delicate) or vegetable if you prefer

• 1 eggplant extra virgin olive oil
• oregano
• a shallot
• 350 g of rice rome
• 1 / 2 cup dry white wine
• few leaves of tender lettuce
• 70 g of growth yoghurt
• Wash and dice the eggplant with the skin. Put in a colander, sprinkle with salt and let drain 1 hour. Put a few tablespoons of extra virgin olive oil in a pan, squeeze the cubes of eggplant and let it simmer on low heat, season with salt and sprinkle with a generous pinch of oregano. Let cool and frullatene the 3 / 4. Heat the broth and keep warm over very low heat.
Place in casserole or Rice, a few tablespoons of olive oil and shallots finely sliced, allowed to dry on low heat and add the rice. Toast the rice to soak stirring because the seasoning, pour the white wine and let it evaporate. Add the hot broth to cover rice, stir and cover. Let cook over low heat, adding as dry, hot broth. Prepare the lettuce and cut into strips.
• 5 minutes before turning off, add the eggplant puree and growth. Season with salt. Spegnente and add the lettuce, stir, and if needed, add more broth to a goccino. Capped a minute. Serve the risotto on plate and serve with the diced eggplant held separately.
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