lunedì 9 gennaio 2012


Welcome to the second weekly appointment with my column theme. As I told you with the opening of this site, this week we will deal with related to Christmas sweets in particular will find a ton of sweet recipes belonging to the whole world! On this page you will find some of the Italian pastries and more, as they prepare for Christmas, but I invite you to visit the section "Your Recipes" where you will find not only recipes but also send you my recipes and the recipes in the rest of the way also in this period, the blog will insert a different recipe, waiting for Christmas. You can still continue to send your recipes by writing them in the comments-section --- "Soon" What then be moving on the "your recipe".

So what do you think? Let's start!



The Christmas is approaching, but as the first and second laden desserts will end up your tables? Certainly, many of you will prepare dishes of their areas, others will rely, to the national cuisine, others will experience unusual dishes, and never tasted before and latecomers who will try a last-minute express menu. Finally, with times like these there are those who will have to tighten their belts due to the global crisis we are experiencing and evaluate a little better what to buy and not buy, for not having to do deal with the finding of guilt due to the waste of money.That said, I think that Christmas is now a symbol of waste on our plates of food on our tables, it was not always like that in ages past. In the temporary page "Nuxia menus and not just" you'll give and international recipes that you have sent me these days. Also in the recipe section continues the review of your and my Christmas cakes that will continue to be published daily, for the recurrence of Christmas.So continue to send me your recipes e. .. follow me in the kitchen!

The culinary tradition
Christmas, as every year, it becomes a perfect occasion to cook the traditional dishes of lasagna that regionale.Ecco, Cappelletti, ravioli are presented on display at the center of the table to satisfy even the most experienced diners.The regions of the North seem more related to meat dishes while the South has many recipes with fish. Scrolling the traditional dishes of each region, however, one realizes that it is also a lot of proposals that unite many regional menus. Let's find out what are the most famous dishes and something more about their history.

- Tortellini and Cappelletti
Among the most popular Christmas dishes definitely include Cappelletti and tortellini. Both belong to the tradition of Emilia - Romagna well known but with a difference. The Cappelletti, in fact, are typical of Emilia and Modena in particular and the tortellini has a local tradition and more specifically the city of Bologna.The difference can vary from house to house, but in general, the former are larger, and served in broth with a filling of meat, ham, sausage or cheese. Tortellini, but are smaller, stuffed with meat and served in broth or accompanied with ham and cream.There is also a recipe submitted by the Brotherhood of tortellini, which provides a single filling of pork loin, ham, mortadella from Bologna, Parmesan cheese, eggs and nutmeg.

Cappelletti with broth              
Tortellini e cappelletti

350 g of fresh egg pasta
60 g of ham 
80 g of sausage
150 g of lean beef
2 eggs2 cloves
50 g of butterCapon broth
80 g of grated parmesan cheese Nutmeg
120 g of lean pork

PROCEDURE: Prepare the filling. Browned in a pan with butter and beef and minced pork. Add the wine, combine cloves, add salt, pepper and cook over low heat for an hour, adding water when needed. Skip the meat in the mixer and gather her into a bowl, then mix the sausage, ham, previously passed to the mixer, eggs, 50 g of Parmesan and a sprinkling of nutmeg. Amalgam until the mixture is soft but consistent. Stretch the dough into a thin sheet and distribute the filling, fabricating cappelletti. Lessali in the stock, transfer to a serving bowl, sprinkle with the remaining Parmesan and serve.TIPS: In place of the capon broth, the tradition also includes the capon or chicken broth and beef.

- Lasagne
Famous Italian dish, is one of the recipes you like during the holidays. The lasagna, also known as the 'mess' is a dish that dates back to Roman times, namely in the year of Cicero and Horace. Its tradition, in fact, has been preserved and each region has produced its own variations depending on the area.Among the most famous lasagna Bolognese are certainly not forgetting the numerous variants in Liguria is used instead of the pesto sauce, Sicilian cuisine replacing the white sauce with fresh ricotta, in the Veneto region is widespread, while the variant with the radicchio in the Marche and Umbria are also used chicken livers, sweetbreads or marrow.

Lasagna Bolognese                   
Le lasagne

500 g of lasagna
200 g grated Parmigiano Reggiano
500 g of white sauceBolognese sauce
250 ml of broth
50 g butter
250 g of lean beef
250 g of minced pork meat
1 carrot
1 glass of milk
4 extra virgin olive oil
100 g of baconPepper
250 ml of tomatoSalt
1 rib of celery
1 glass of red wine

PROCEDURE: Start to prepare the chopped onion, carrots and celery and saute in a pan with olive oil and butter. Chop the bacon and add the ground beef in skillet.Make it brown for a few minutes. Add the red wine and let evaporate. Pour in the past and the broth and add the salt, and cook everything in the pot partially covered for about two hours. Every so often you have to take care of broth and add the milk.When cooked, the sauce, you preheat the oven to 160 degrees and began to compose the lasagna. Grease the baking pan, spread two tablespoons of sauce and cover the bottom with the first slices of dough. Cover with a spoonful of sauce, then meat sauce and a sprinkling of Parmesan. Cover everything with pasta and other ingredients to use up to proceed. In a small saucepan and bechamel sauce to the mix and you end up filling the pan with this mixture. Abounds with the Parmesan cheese and bake for an hour.ADVICE: Once removed from the oven lasagna wait at least five minutes before cutting and serving them on plates.

- Soups and broths
The alternative to pasta dishes Christmas recipes are soups and soups in mind throughout. In Abruzzo, for example, serve the soup or the soup of thistles cecie chestnuts and Basilicata in the typical dish is the soup of escarole, cabbage and squash cooked in broth for turkey.The nearby Molise presents the traditional soup thistles, native of Piedmont, marinades and soups are typical of Calabria and Campania. The first base of greens and beans with chicory and escarole, and the second bottle.

Soup of thistles                             

Zuppe e minestre

700 g of Cardi
1 lemon
2 cloves of garlic
1 liter of chicken broth
2 eggs
2 tablespoons of fresh creamGrana Padano cheese
50 g of butter
2 tablespoons extra virgin olive oil
PepperPROCEDURE: World thistles discarding the ribs and removing the outer leaves and root Privalia until the beginning of the ribs and cut into pieces about 30 cm, gradually chipped to remove all filaments. Rinse and cut into small pieces immediately immersing them in water with lemon juice. This will prevent it from blackening.Continue cooking for about 45 minutes. Heats a pan with olive oil and butter, brown the garlic with the peel and removing it when it is wilted. Pour into the pan and thistles Wet him with chicken soup continues to cook for thirty minutes. The eggs in a bowl and beat with a good amount of parmesan, a pinch of salt and pepper.Combine the cream, stir and pour the pumpkin.SUGGESTIONS: Serve soup with slices of bread lightly toasted.

- First of fish
On the evening of Christmas Eve, the tradition suggests that the dinner should be 'lean' or seafood fact, there are many dishes that are perfectly adapted to this occurrence even if one of the more classic recipes include spaghetti and noodles with clams or anchovies , risotto with shellfish or scallops, or even many variations with shellfish and white fish.

Linguine with seafood
Primi a base di pesce

350 g linguine
1 squid1 sepia
300g prawns
500 g of mussels
500g ripe tomatoes
1 dl extra virgin olive oil
1 clove of garlic
1 red pepper
1 bunch of parsley
3 tablespoons white wine

PROCEDURE: Clean the squid by removing the entrails, bone, eyes and skin.Deprives the skin and squid guts. Shell the shrimp and try them on the black wire inside. Wash the shellfish and reduce it to bits. Scrape the mussels, Privalia beard and wash, then open holes in a blanket model, with wine and a little chopped parsley. Remove clams from shells, eliminating those that remained closed and filters the cooking liquid.In a pan with olive oil, garlic and pepper, brown the squid, shrimp and squid for two or three minutes, then remove them with a slotted spoon. Put the tomatoes in the same pan, dining and cook for 8 minutes. Combine the shrimp, cuttlefish, squid, mussels with a little of their cooking liquid and cook for a minute. Boil pasta, drain and season with fish sauce. Mix, transfer to a serving dish, sprinkle with chopped parsley and serve.ADVICE: If you want a match wanted for this first fish you can choose between white Biancolella Ischia, a native of Campania and the white Tocai Friuli - Venezia Giulia.

- Capon, roast and...
During the Christmas holidays, the central moment of the festivities often coincides with the arrival of the second course. So off to the capons, roast-fowl cooked in a traditional manner but without ignoring some original and tasty side dish.Not only that, the Christmas tradition will also be sought in seafood dishes like the classic or the eel cod served both in different ways depending on the region. Let's discover together the queens of the table and bring a little more about their history.

- The capon

Usually only appear in stores at Christmas time and this makes it a choice for Christmas lunch. The capon, or castrated male chicken of about six months, is a true gastronomic delight of Christmas. His story, in fact, dates back to classical times and in particular to the Roman, which was much more difficult to breed roosters in the same henhouse.The great advantage of the capon is that his flesh is very soft and not hardened like the rooster. This dish is served stuffed in Campania, Liguria prefer boiled or lean roast is cooked in the Marche region as well as in Lombardy Piemontementre prepares stuffed with minced

Stuffed capon
Il cappone

1 of 2 kg capon clean with giblets separately
300 g of chestnut
300 g of lean minced beef
200 g of sausage
100 g of bacon
100 g of cooked hamDry white wine
1 bunch of fresh herbs
1 clove of garlic
1 egg1 liter of milkOlive oil
40 g of butter
PepperPROCEDURE: Chop half of the herbs with the garlic, salt and pepper and sprinkle the capon. Wrap it with foil and let rest in refrigerator for two hours. Peel the chestnuts and simmer for a few minutes in milk flavored with a pinch of salt. Downs, transfer and pulp in a bowl with a fork. Pearl and sausage crumbles, chopped with ham, bacon and offal. Amalgamation with the chopped obtained, the sausage, veal, salt and pepper and the filling stuff the capon. Sew the opening of the capon with kitchen string. Folds in the skin of the neck, thighs and wings close to the body and tie with kitchen string. Preheat oven to 180 degrees. Put the capon stuffed in a lightly oiled baking dish, dining, sprinkle with salt and pepper and butter in flakes. Bake and cook for 1 hour and 45 minutes, occasionally wetting it with a tablespoon of wine and with the bottom of the cooking. After the specified cooking time, transfer the capon to a platter and deglaze the cooking on high heat with a little 'wine.scrapes the bottom of the pan with a wooden spoon. Filter profumalo with the sauce and remaining herbs. Lacking the capon of kitchen string, arrange them on a serving platter and drizzle with the sauce.TIPS: The capon can be prepared in different ways: baked, with cognac, the Sicilian sauce, salad and truffle. 

- Roasts
If as is traditional Christmas Eve dishes are usually seafood, Christmas Day is a real triumph of meat in many ways. In addition to the capon, in fact, different types of roasts are served and, in particular Guinea fowl and lamb.A traditional second of Liguria, in fact, is precisely the guinea fowl baked with artichokes while in Sicily, Sardinia and Puglia preference goes lamb, roasted potatoes, or cooked with spices and other vegetables.

Guinea fowl stuffed with artichokes
Largo agli arrosti

1.5 kg of eviscerated guinea
100 g of bacon into cubes
6 artichokes
60 g of grated parmesan cheeseRosemary
1 onion 
Extra virgin olive oil
White wine
Vegetable broth
SaltPROCEDURE: Make brown the bacon with a little salt and chopped rosemary to make that issue a little 'of fat. Hot cleaned artichokes in boiling water and deprived of the outer leaves. Cut them in small slices and add to bacon. Add cheese and blend well. Stuffed guinea fowl stuffed with artichokes, close ties and good. Insert a sprig of rosemary between the threads of the ligature. Arrange on a greased baking dish with a chopped onion. Cook pheasant in the oven at 180 degrees for about 40 minutes, basting with broth and white wine.TIPS: For special occasions you can replace the white wine with which to soak the guinea fowl with a little 'of cognac.

- Fish: The eel and cod
The tradition also has a clear idea as to the fish at Christmas, in fact, especially in the South can not miss the eel. This is nothing more than the female and is usually prepared eel stewed, roasted, marinated, fried or grilled depending culinary habit.As an alternative to eel and more common in regions such as Basilicata, Puglia, Lazio, Molise and Venetia is prepared salt cod. These, in fact, is nothing but the most commonly known cod, salted, dried and called 'cod'.

Codfish arracanato                     
Il capitone e il baccalà

200 g bread crumbs
1 sp GarlicBaccala 
750 g 'softened 
Extra virgin olive oil
Dried oregano Ground
6 Potatoes
4 Ripe Tomatoes
3 tablespoons raisins

PROCEDURE: Soak the raisins in warm water. Crush the bread into a bowl, add the garlic and chopped parsley, 4 tablespoons of oregano, the drained raisins and mix by combining the oil necessary to flush until the bread is well soaked it. Pour a little oil in a pan or a baking sheet and lies the cod. Stir the mixture even of bread, taste and adjust salt, if needed, again add a little oil. Sprinkle the fish well with the bread, distributing evenly. Plunge the tomatoes in boiling water, sgocciolali, spellali, cut in half, remove seeds and cut the flesh into strips. Put the tomato slices in a colander, let them drain for about twenty minutes and give it the cod. Peel the potatoes, wash, and place them around the cod affettale. Add even a little oil, cover the baking dish or pan with a sheet of aluminum foil, bake in a preheated oven at 180 degrees for 25 minutes. Remove paper and continue cooking for 10 minutes until the crust is crispy bread.TIPS: To speed up the preparation of soaked cod is better to buy it.

Salt cod stew with potatoes
1 / 2 salted cod
4 large potatoes beautifulcelery, 
1 carrot
1 parsley 
1 cup dry white wine
300 g of tomato saucechili at your pleasure (or pepper)salt
Oil E.V.O. q.b
1 liter of water about

Take the cod clean and cut into pieces not very big and put it in a colander to drain, then chop all the herbs and put the oil in a pan Ages, add the chopped vegetables and sauté, then add the red pepper cod, sprinkle with white wine, add the tomato sauce, and simmer covered for 1 hour adding water to the sauce from time to time, and perhaps add a pinch of salt. About 20 minutes before the end of cooking, add the potatoes, peeled and cut into very large cubes and add to sauce, cook.This preparation is also used to flavor the pasta.

- Pasta in the house of the South: The perciatelli, scialatelli, fileja

The typical dish of southern Italy perciatelli, name and preparation varies from region to region. An example in Campania are called "scialatielli" and have an elongated shape than perciatelli, which in turn are longer than the fileja of Calabria.Those discussed below, are prepared in the ground and are commonly called Calabrian dialect names with two different second zone, or fileja (ie "wires") and strangugghi (derived from another word that is stranghiari Calabrian cooking "sautéed" and therefore "the sauté." This dish very ancient in its origins was prepared by the farmers especially at parties, with simple ingredients, but to make them unique was the sauce with which they were sauté, lamb, veal, for wealthy families, while tomato or chickpeas, legumes and other vegetables on, for low-income families. Here is the recipe with broccoli.

Fileja with broccoli

For the dough:
375g. flour, 
warm water q.b., 
salt q. b.
500g of broccoli green
Sweet or spicy Calabrian pecorino

On a well floured work surface, place the flour, make a hole in the center and pour a little warm water just enough to make the dough and pinch of salt.Begin to work the ingredients until a dough that comes away easily from the fingers.Then work the dough for 15 minutes.At this point, forming a long cylinder of dough, cut into small pieces of hazelnuts.Take a single piece of pasta and lean over a long knitting needle.Press the iron to the center of the piece of dough and push it back and forth, hands open, like a rolling pin. The dough will scroll around to taking a curl iron as a form Elongation. Sfilatela and arrange on a floured cloth. Proceed in the same way with the other pieces.In a saucepan, bring water to boil, adding a pinch of salt. Cut the broccoli into small pieces and pour nel'acqua. Pour the pasta and cook.Drain pasta and broccoli. In a pan add a little olive oil. Pour the pasta and broccoli and sprinkle with pecorino cheese from Calabria, in the absence of this or other pecorino cheese. Skip the dough for a few minutes and serve piping hot.

- Desserts:

The theme of sweets has been widely covered in the issue Christmas cakes, but among the many types of nougat recipes pubbicate already missed one of Calabria, shown below.

Nougat Calabrese
(Nougat with Martiniana)

Procedure:Follow the recipe for Sicilian nougat published in the theme of the week that are on file "Archivio" in the post-Christmas sweets or Sicilian nougat (or click to link), in addition to the almonds add the same amount of peanut mixture. At the end of the recipe when the nougat is lying in the pan, and ready to be cut, cut into long sticks, cover with melted chocolate or white chocolate, or sprinkled with powdered sugar.

Nessun commento:

Posta un commento