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Old 02-05-2015, 05:16 AM   #476
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Would you like to see more of these ancient recipes? Should I post more of them? Let me know.
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Old 02-08-2015, 04:23 PM   #477
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Absolutely! I'm fascinated by the ancient Romans and the foods that they ate.
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Old 02-09-2015, 05:21 AM   #478
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Originally Posted by smithnwesson View Post
Absolutely! I'm fascinated by the ancient Romans and the foods that they ate.
Good. Then I'll post more. I've had a couple of busy days shooting and organising our archery competition, but now I'm back on track.

PLACENTA (Ancient Rome)
This is what we call a focaccia. From Cato's De re agricola.

INGREDIENTS:
Flour: 250 grams
Water
A pinch of salt
Ricotta: 300 grams
Honey: 300 grams
Fresh laurel leaves
Durum wheat flour: 200 grams

INGREDIENTS:
- Mix the durum wheat flour with some water, and make a dough you'll have to stretch in a thin layer, and let them dry out. They should turn out to be like pasta for lasagne;
- Mix flour and water and make e thin layer;
- Whip the ricotta to melt it, and mix with honey;
- Cover a pan with the laurel leaves;
- Put the white flour layer in the middle of the leaves, then put alternate in layers ricotta and the durum wheat dough, at the center of the first dough, until you run out of them;
- Close the dough. You should obtain something with the shape of a small bag;
- Put some oil on the placenta and bake for 30 minutes, 160C;
- Serve with some honey.

ENJOY.
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Old 02-11-2015, 04:16 AM   #479
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PUCCIA (Salento, Puglia)
The Puccia is a typical bread from the Salento, Italy's southeastern-most peninsula, which comprehends the provinces of Lecce, Taranto and Brindisi (also known as Tacco d'Italia, Italy's heel), the Romans called Messapia.

INGREDIENTS:
White Flour: 1 kg
Warm water: 800 ml
Salt: 1 coffee spoon
Sugar: 1 coffee spoon
Yeast: 1 cube (25 grams)
Black Olives: 300 grams

PREPARATION:
- Mix flour, salt and sugar;
- Melt the yeast in 500 ml of warm water, and work to obtain a smooth dough;
- Dice the olives;
- Put the dough in a plastic bowl, then add water and mix;
- Add the olives and mix;
- Levitate for 2 hours, 2 hours and 30 minutes. The more, the better;
- Cut the dough in 10 pieces, and pass them in the flour;
- Bake at 250C for 45 minutes.

ENJOY.
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Old 02-24-2015, 05:43 AM   #480
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SPEZZATINO ALLA TOSCANA [FIRENZE, TOSCANA]

INGREDIENTS:
Veal: 1 kg
Canned tomatoes: 400 grams
Garlic: 1 head
1 carrot
1 onion
1 branch of celery
Sage leaves
Red wine: 1 glass
4 potatoes
Salt
Pepper
Rosemary
Olive oil

PREPARATION:
- Mince rosemary, carrot, onion, celery, and yellow it in warm oil;
- Add the veal and cook for just 5 minutes, turning often;
- Add the wine and make it evaporate;
- Then Add the tomatoes and the sage. Regulate with salt and pepper, and let cook for 1 hour, low flame;
- Skin the potatoes and cut them in pieces. Add them to the spezzatino, and cook for 30 minutes.

ENJOY
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Old 03-18-2015, 04:30 AM   #481
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ZABAJONE (PIEMONTE)

Just a fast and energizing drink, similar to egg nog.

INGREDIENTS:
Eggs: 8 yolks
Sugar: 160 grams
Fortified Wine (E.g.: Marsala, Passitto, Moscato di Pantelleria): 100 ml

PREPARATION:
- Whip egg yolks and sugar with an electric mixer, and obtain a smooth foam;
- Keep whipping and add the wine slowly, and cook bain-marie for 15 minues. The heat must be low, and keep mixing;
- Once the foam starts to inflate your Zabajone is ready.
If you want to taste it hot, serve it as it is, pouring it in small glasses. Or, you can drink it cold. To avoid the separation of the wine, wait the mix to cool down, and mix it from time to time.

ENJOY.
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Old 03-19-2015, 04:54 AM   #482
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ZEPPOLE DI SAN GIUSEPPE (PUGLIA)
Typical sweets to celebrate Father's Day.

INGREDIENTS:
3 eggs
Butter: 70 grams
Sugar: 40 grams
Grated lemon skin
Water: 250 ml
White flour: 150 grams
Salt: 2 grams

- CREAM
3 yolks
White flour: 25 grams
Vanilline
Sugar: 75 grams
Milk: 250 ml

Candied cherries
Seed oil

PREPARATION:

THE CREAM
- Start mating the cream: warm the milk with vanilline;
- Whip yolks and sugar, then add the flour slowly;
- Add the milk and amalgamate, then pour the cream in a pot and cover with plastic paper;

THE ZEPPOLE
- Melt the butter with the water and the salt. Mix and make it boil;
- Once the butter will be melted add the flour and whip slowly to obtain a ball;
- Turn off the heat and add sugar. Amalgamate, then put the dough in a pot to cool il down;
- Add lemon skin and one egg. Amalgamate, and add the following egg only when the previous is incorporated;
- Put the dough in a pastry bag with a star-shaped mouth;
- Cut some bakery paper in small squares and use them to cover an oven pan;
- Use the pastry bag to create small spirals on each square, then cover the spirals with a ring of dough. Each Zeppola should have a diameter of 2 inches, more or less;
- Warm the oil at 170C;
- Take one zeppola with its square, and let it slip from the paper into the oil. They should come off immediately;
- Cook the zeppola, and tale it out of the oil once it's goldened, and remove the ecceeding oil with a skimmer;
- Cook all the zeppole, then use the pastry bag to apply the cream in the center of the upper ring;
- Complete placing a candied cherry on top of the cream.

ENJOY.
__________________
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A noble fleet, some think these of all on earth
Most beautiful. For me naught else regarding is my beloved."
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Old 03-23-2015, 01:05 AM   #483
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This is so very cool, Jigen, and will keep me busy for a L O N G while. You're da man!
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Old 03-23-2015, 04:46 AM   #484
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Originally Posted by smithnwesson View Post
This is so very cool, Jigen, and will keep me busy for a L O N G while. You're da man!
Thanks.
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Most beautiful. For me naught else regarding is my beloved."
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Old 04-01-2015, 09:22 AM   #485
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COLOMBA PASQUALE

Easter is coming, so I decided to post the most typical easter cake: la colomba pasquale (Easter dove). It's a soft cake with candied fruit and covered with icing, sugar and almonds, shaped like a stylized dove. It's pretty difficult to male, because it needs several days to levitate properly.

INGREDIENTS:
Butter: 250 grams
1 lemon (grated skin)
1 orange (grated skin
Natural yeast: 12 grams
Candied orange: 75 grams
Candied Cedar: 75 grams
Honey: 50 grams
Milk: 180 ml
Vanille
Malt: 1 teaspoon
6 yolks
Salt: 5 grams
White flour: 550 grams
Sugar: 180 g

- Icing:
Sugar grains: 50 grams
Whole almonds, without skin: 50 grams
Confectioner's sugar: 80 grams
2 albumen
Almonds flour: 80 grams

PREPARATION:

FIRST DOUGH:
- Break the yeast and add 50 ml of warm milk, malt, 100 grams of white flour. Work it and make a smooth ball;
- Cover it with plastic paper and let it rise for 30 minutes;

SECOND DOUGH:
- Add 80 ml of milk and 100 grams of white flour, and create another smooth ball;
- Cover the pot with plastic paper and let rise for 30 minutes;

THIRD DOUGH:
- Add 150 grams of white flour, 80 grams of sugar, 50 ml of warm milk, and work for 15 minutes;
- Add 80 grams of softened butter, and amalgamate;
- Once you have obtained a soft dough create a ball, and put it in a pot, covered with plastic paper. Let it rise for 3 hours;

FOURTH DOUGH:
- Add the salt, 100 grams of sugar, vanille, the grated skins, honey, eggs, and mix;
- Add 200 grams of white flour, and in the and 170 grams of soft butter;
- Work to obtain a smooth and stretchy dough, then add the candied fruit;
- Make a ball and let it levitate in a pot and brush it with butter, and let it levitate for at least 12 hours;

FIFTH DOUGH:
- Work the risen dough and work it for a couple of minutes, then put it in its paper mold and let it levitate for three more hours;

ICING:
- Whip the albumens with a fork, adding the confectioner's sugar and the almonds flour. Make a thick fluid;

COLOMBA:
- Cover the colomba with the icing;
- Cover it with the grains of sugar and the almonds;
- Bake at 200C for 10 minutes, then lower the temperature at 180C and bake for 40 minutes. Control the inside of the colomba with a toothpick, and stop the baking when the inside is dry;
- Serve at room temperature.

ENJOY.
__________________
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A noble fleet, some think these of all on earth
Most beautiful. For me naught else regarding is my beloved."
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Old 04-13-2015, 03:43 AM   #486
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Here's a little surprise for vegetable lovers. Light, tasty and without ingredients of animal origin. I hope you like it, and in this case feel free to make it and share it.

ZUPPA DI LEGUMI (LAZIO, LOMBARDIA)

INGREDIENTS:
Lentils: 50 grams
Borlotti beans: 50 grams
Red beans: 50 grams
Chickpeas: 60 grams
2 carrots
1 onion
1 leek
Clery: 1/2 branch
Broth: 1 liter
Rosemary
Olive oil
Salt
Pepper

PREPARATION:

- If you are not using canned legumes, let them marinate in fresh water for at least 15 hours, then strain them;
- Mince celery, onion, leek and carrots;
- Warm the oil in a pan, then add the vegetables and yellow them;
- Add the legumes and the broth, then rosemary, salt and pepper;
- Cook for 2 hours, and serve with a little olive oil on it.

ENJOY.
__________________
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A noble fleet, some think these of all on earth
Most beautiful. For me naught else regarding is my beloved."
Sappho, VI century BC
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Old 04-14-2015, 02:17 AM   #487
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I'm in the mood for another soup. This is made of cereals: barley and spelt (Orzo and Farro, in Italian). I can't wait for next winter.

ZUPPA DI ORZO E FARRO (LAZIO)

INGREDIENTS:
Barley corns: 100 grams
Spelt: 100 grams
Tomato sauce: 4 tablespoons
Carrot
Celery
Onion
Dry Mushrooms
Water: 750 grams
Salt
Parmigiano
Olive oil

PREPARATION:
- Put the dried mushrooms in fresh water for 40 minutes, then strain them;
- Wash the cereals;
- Mince finely carrot, onion and celery;
- Yellow the vegetables in warm oil, then add the cereals and start cooking;
- Add the domatoes, salt, oil and the strained mushrooms;
- Add water, and cook for at least 40 minutes;
- Serve with grated parmigiano.

ENJOY.
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Most beautiful. For me naught else regarding is my beloved."
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Old 04-14-2015, 02:35 AM   #488
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I have found this recipe in the famous book by Pellegrino Artusi, Science in the Kitchen. Enjoy.

TORTINO DI PATATE
Potatoes: 500 grams
Butter: 50 grams
Milk: half glass
Parmigiano: 2 tablespoons
2 Eggs
Salt
Breadcrumbs

PREPARATION:
- Boil the potatoes, skin them and pass them in a potato masher;
- Put the butter and the milk in a pot, warm them and add the potatoes, mixing them. You will obtain mashed potatoes;
- Add parmigiano and the eggs and mix;
- Butter an oven pan and cover it with grated bread, then pour the potatoes and level it as much as you can;
- Bake it at 180 C until you see a golden crust appearing. Avoid to burn it.

Artusi suggests a couple of variations: you can use pans with bizarre shapes, or divide the compound in several smaller molds to create small muffins.

ENJOY.
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A noble fleet, some think these of all on earth
Most beautiful. For me naught else regarding is my beloved."
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Old 04-15-2015, 05:05 AM   #489
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AGNOLOTTI (EMILIA ROMAGNA)

I usually never make stuffed pasta, because results are always very scarce, to say the least, however since they are one of the most well-known Italian dishes, it would be a shame not to mention them. Agnolotti are also called "Tortellini alla Bolognese" by Pellegrino Artusi, and are made with bovine meat, raw bovine marrow and animal brains, but this one I am showing you is the most common modern variation.

INGREDIENTS:
- PASTA
3 eggs
Flour: 11 ounces
Salt

- STUFFING
1 onion
2 garlic cloves
Broth: 6 cups
Bovine meat: 7 ounces
Veal meat: 14 ounces
Swine meat: 3,5 ounces
1 egg
Savoy cabbage: 2 leaves
Nutmeg powder
Salt
Pepper
Grated parmigiano: 2 ounces
Butter: 1,5 ounces
Rosemary: 5 branches

PREPARATION:
- Start to work the pasta. Mix flour, salt and the eggs. Work the dough with the help of a kneader;
- Once you have obtained a smooth ball of dough, cover it with plastic paper, and let it rest in the fridge for 1 hour;
- Meanwhile, make the stuffing: mince onion and garlic, then put the butter in a pot, and melt it; then add onion and garlic;
- Add a couple of spoonfuls of broth, then add the rosemary;
- Add the meat and cook on each side, adding broth to create a dark roux;
- Cover the pot, and cook for 3 hours, adding broth from time to time;
- After 3 hours, put the roux in a cup. You will have to use it as a sauce later;
- Boil the cabbage leaves for a couple of minutes in boiling water, then stray them;
- Use the mixer to grind the leaves and the meat;
- Whip the egg in a cup adding the mutmeg powder and the parmigiano;
- Add this compound to the meat and mix accurately;
- Cut the pasta dough in half, and stretch one half with the stretching machine. Obtain a thin layer, but not too much;
- Use a spoon to create small balls of meat and put them on the stretched dough. Keep them distanced from each other;
- Brush some water in the spaces between the dough balls;
- Stretch the other half dough, and use it to cover the first half;
- Squeeze with your fingers the spaces between the stuffing balls. The water will work as a glue, and the agnolotti won't open as they cook;
- Use a cutter to create small squares of pasta, and obtain the agnolotti;
- Boil them for 2 minutes in boiling salted water, then - once they start floating - strain them delicately, one at a time, and depose them carefully in the dish;
- Use the meat roux as a sauce, and serve with grated parmigiano.

ENJOY.
__________________
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A noble fleet, some think these of all on earth
Most beautiful. For me naught else regarding is my beloved."
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Old 04-20-2015, 04:03 AM   #490
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FOCACCIA BARESE (BARI, PUGLIA)

INGREDIENTS:
Bram: 7 ounces
Flour: 11 ounces
Mother Yeast: 7 ounces
Salt: 0,35 ounces
Olive oil: 2 fl. oz.
1 Potato
Water: 10 fl. oz.

Cherry tomatoes: 14 ounces
20 black Olives (without seed)
Olive oil
Oregano
Salt

PREPARATION:
- Boil the potato, skin it and mush it;
- Mix flour and bram, then work it with the help of a kneader;
- Add the potato and the yeast (frefreshed for 4 hours);
- Slowly add the water while the kneader works, then add the oil;
- Work at slow speed for 5 minutes, then rise the speed and work for 15 more minutes;
- Once the dough separates from the bowl and starts to form small air bubbles, take it out of the kneader and form two small balls;
- Oil an oven pan, and place the balls for 8-12 hours, uncovered, to let them levitate;
- To know if the dough has levitated correctly, it will have to be very elastic;
- Take another pan, with a diameter of 12,5 inches and oil it completely, then put one ov the balls and oil it on both sides, then stretch it with your fingers to cover the bottom of the pan;
- Take half of the tomatoes and Break the tomatoes in half over the dough and cover the whole focaccia, then add half of the olives;
- Cover the focaccia with a little oil, salt and oreganon;
- Do the same with the other half of the dough;
- Bake each focaccia at 250C for 20 minutes. You can serve hot or let it cool down.

ENJOY.
__________________
"A troop of horse, the serried ranks of marchers,
A noble fleet, some think these of all on earth
Most beautiful. For me naught else regarding is my beloved."
Sappho, VI century BC
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Old 04-30-2015, 04:37 AM   #491
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TORTINO DI ZUCCHINE

Another classic from Artusi's tradition. He doesn't give information about the weight of ingredients, so you can fell free to improvise, as our grandmothers in Italy used to.

INGREDIENTS:
Zucchini
Butter
Salt
Pepper
Grated parmigiano
Nutmeg
Bechamel

PREPARATION:
- Dice the zucchini in big pieces;
- Cook them in butter and adjust with salt and pepper;
- Pass them in an oven pan, and cover with parmigiano and nutmeg;
- Cover with bechamel;
- Bake them until the bechamel turns brown;

ENJOY.
__________________
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A noble fleet, some think these of all on earth
Most beautiful. For me naught else regarding is my beloved."
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Old 04-30-2015, 04:46 AM   #492
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I just wanted to suggest something for my vegan followers (I know they are somewhere out there). Once again, good old Artusi comes to the rescue.

SPINACI ALLA ROMAGNOLA (Emilia Romagna)

INGREDIENTS:
Spinaches
Oil
Garlis
Parsley
Salt
Pepper
Sugar
Raisins

PREPARATION:
- Put the raisins in fresh water for 20 minutes, then strain them;
- Boil the spinaches until they start to dismantle, then strain them;
- Cook for five minutes in oil, garlic, parsley;
- Adjust with salt and pepper;
- Sweeten them with a pinch of sugar;
- Add the raisins and serve.

ENJOY.
__________________
"A troop of horse, the serried ranks of marchers,
A noble fleet, some think these of all on earth
Most beautiful. For me naught else regarding is my beloved."
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Old 04-30-2015, 05:09 AM   #493
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BOLLITO MISTO ALLA MILANESE [MILAN]

This is a stew made with different types of meal, very popular in Lombardy.

Bovine Rump: 0,5 pounds
Veal Brisket (Punta di vitello)
Veal neck (Testina di vitello)
Bacon
Garlic
Pepper (in grains)
Laurel leaves
Turnips: 2
Carrots: 8
Water
6 potatoes
Celery: 1 branch
2 onions
A couple of cabbage leaves
4 cloves
Broth

PREPARATION:
- Put the Rump in a pot with garlic, diced bacon, the cloves, pepper grains laurel leaves and a little bit of water;
- Cook with high flame, covered, for 30 minutes;
- Add brisket and neck;
- Skin the vegetables and dice them, then add them to the bollito with the cabbage leaves;
- Cover everything with broth, and boil for at least three hours;
- Serve hot.

ENJOY.
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Old 05-04-2015, 07:47 AM   #494
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Literally, "Crumbling cake". It's a hard and energetic cake originary from the city of Mantua, in southern Lombardy. The particularity of this cake is that it immediately starts to crumble with each bite. Best served with a cup of orange-flavoured tea, in my opinion.

TORTA SBRISOLONA (MANTUA, LOMBARDY)

INGREDIENTS:
White flour: 7 ounces
Corn flour: 7 ounces
Sugar: 7 ounces
Almonds: 2 ounces
Peeled almonds: 5 ounces
Butter: 7 ounces
Lemon skin
2 eggs
Vanille

PREPARATION:
- Put the almonds and 3 ounces of peeled almonds in a blender, and grind them, not too finely;
- Add the butter, then the two flours and the lemon skin, and mix;
- Add the vanille and 3/4 of the sugar, and mix;
- Add the eggs, and amalgamate slowly, to avoid the warming of the dough;
- Pour the dough in a large oven pan, crumbling it and filling all the space in the mold;
- Cover the cake with the rest of the peeled almonds and dust the remaining sugar over the cake;
- Bake at 180C for at least 50 minutes;
- Cool it down and serve.

ENJOY.
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Most beautiful. For me naught else regarding is my beloved."
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Old 05-15-2015, 12:04 AM   #495
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Good morning (From my perspective, it's 9:05 AM) everyone. Any suggestions for the next recipes?
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Old 05-20-2015, 12:03 PM   #496
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I have just finished Boccaccio's Decameron, and in the final conclusion I have found the indication of an ancient recipe for a Napoletan cake. So I thought It could have been interesting to recreate it. Antiquely the main ingredient was millet flour, but nowadays can be used semolina. So, enjoy.

MIGLIACCIO (NAPLES)
Ingredients
Semolina: 7 ounces
Milk: 18 ounces
Water: 18 ounces
Ricotta: 12,5 ounces
Sugar: 9 ounces
4 eggs
Butter: 1,5 ounces
Orange Skin
Vanillina
A pinch of Salt

Preparation:
- Put Milk, orange and salt in a pot and cook, but before It starts to boil take out the orange skin;
- Add the semolina and keep whipping it, to avoid lumps;
- Cook, keeping on whipping, for 8 minutes, then let it cool down;
- Pass the ricotta with a fork to male it smooth;
- In another pot you will mix eggs, vanilla seeds and sugar;
- Use the mixer and whip it. You must obtain a smooth and clear compound;
- Add slowly the ricotta, and then the semolina;
- Mix to obtain a smooth and soft compound;
- Cover a mold with baking paper, then pour the dough in it;
- Bake for 60 minutes, 200C.

ENJOY.
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Most beautiful. For me naught else regarding is my beloved."
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Old 07-11-2015, 03:30 AM   #497
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Guys, I don't know about you, but with I am having trouble withstanding this summer's heat wave, so I thought to post a recipe for something very refreshing. I usually don't drink soda or similar soft drinks, but for this I always make an exception. Probably one of the most famous Italian soft drink, sold by several firms all over the world. It is mostly a bitter orange juice mixed with soda water and sugar.

CHINOTTO (For 1 liter of beverage)
INGREDIENTS
Soda: 25 fl. oz.
1/2 cup of coffee
Brown sugar: 2 ounces
Chinotto syrup: 2 ounces
1 orange
1 lemon

PREPARATION
- Melt the sugar in the hot coffee, then add the chinotto syrup, then mix and let it cool down;
- Put this compound in a sealed bottle adding lemon juice, orange juice, then mix carefully;
- Open the bottle and pour slowly and carefully the soda. Don't rush the operation, or the soda will lose carbonation;
- Mix carefully the compound with a long stick to reach the bottom of the bottle;
- Close the cap and turn the bottle upside down, slowly, to end mixing up the ingredients;
- Let it rest for at least one hour;
- Serve chilled.

ENJOY.
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Old 08-03-2015, 07:32 AM   #498
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MARITOZZI CON LA PANNA [LAZIO]

INGREDIENTS
Manitoba flour: 17,5 ounces
Yeast: 0,5 ounces
Sugar: 3,5 ounces
Pinenuts: 1 ounces
Water: 8,5 fl oz
Seeds oil: 3 ounces
Candied orange: 1 ounces
2 eggs
Salt: half teaspoon
Raisins: 1 ounces
1 lemon for grated skin

Icing
Sugar: 5 ounces
Water: 3,5 fl oz

Stuffing
Spray cream

PREPARATION
- Melt the Yeast in a small quantity of water and add 1 teaspoon of sugar;
- Put the flour in a pot, adding the sugar, then the water with yeast;
- Take the water and add salt, oil, lemon skin;
- Add this fluid to the flour and manipulate it, then add the yolks (keep the whites);
- Manipulate for 7 minutes;
- Refresh the raisins and add it to the dough together with the pinenuts and Candied orange;
- Word the dough and Lay it in a floured bowl. Let it rest for 2 hours in the Turned off oven;
- Once the dough doubled in sized divided in 12 balls;
- Place the balls on the baking pan covered with baking paper and let them rest for 30 minutes covered with plastic paper;
- Brush them with the egg whites and let them rest, covered with plastic paper, for 1 hour;
- In the meantime boil the water and sugar for the Icing;
- Bake the maritozzi at 180C for 18 minutes;
- Brush the hot maritozzi with the sugar Icing;
- Cut the maritozzi and stuff them with the cream.

ENJOY.
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Most beautiful. For me naught else regarding is my beloved."
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Old 10-19-2015, 04:00 AM   #499
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It's been a while since I last stepped by, so I thought to drop another recipe. Last month I went to Verona, one of the most beautiful cities in norther Italy, which many of you will recognize as the main location for Romeo and Juliet, so I decided to add acouple of typical recipes for Verona's kitchen. I have already added the recipe for the Gnocchi, but this version I found seems to be more typical to Verona.

GNOCCHI DI PATATE [VERONA]

Gnocchi are one of the most famous Italian dishes. Every grandmother, in every part of Italy, knows the recipe, but originally they were created in Verona, in the XVIth century. According to the tradition, the borough of San Zeno (in the western part of the city, the poorest of the quartieri) was on the verge of riot due to a great famine. The City Council, following the proposal of Tommaso da Vico, disposed to serve free rations of food, flour, wine. In his last will, Tommaso da Vico left a part of his money to fund public distributions of gnocchi (at the time it was used cereal flour).

INGREDIENTS (4 people)

Potatoes: 2 pounds
2 eggs
Flour: 2 cups (250 grams)
Tomato sauce
Grana Padano
Salt

PREPARATION:
- Boil the potatoes in boiling water;
- Pick them with a fork, and when they are soft in their core pass them in the potato masher;
- Put some flour on the table and put the potatoes;
- Add salt, flour and mixto get a smooth and soft dough;
- Add the eggs, and work to obtain a smooth block of dough;
- Divide the dough in small strips and obtain a series of cilinders. Each one has to be around 1 inch in diameter;
- Cut the cilinders in small flans, to obtain the gnocchi;
- To obtain the typical strips on them take a fork, and pass each gnocco on the fork and press with our thumb. The gnocco must slide on the fork, so that the teeth of the fork will create the strips;
- Put the gnocchi on floured pan, and let them rest;
- Cook in salted, already boiling water. You yill know they are ready when they will start to float. This part will take from 30 seconds to a couple of minutes;
- Be careful when you strain them. Use a skimmer to prevent them from breaking;
- You can serve them with Sugo di pomodoro, or with melted butter and Grana Padano.

RISOTTO ALL'AMARONE [VERONA]

Verona is the house of a peculiar type of rice, called Vialone Nano. Its grains are short and round, and they have a strong taste. Amarone della Valpolicella is another strong red wine, typical from Veneto, which will please the most refined tongues.


INGREDIENTS:
Rice (Vialone Nano type): 11 ounces
Grana Padano (grated): 2 ounces
Butter: 1,7 ounces
Hot Broth: 2 pints
Onion
Amarone della Valpolinella DOCG: 1 bottle
1 fresh Laurel leaf
Salt and pepper

PREPARATION:
- Mince the onion and yellow it in the pan with 2/3 of the butter, and the laurel leaf;
- Take the laurel away and add the rice;
- Toast it on medium heat for a couple of minutes, mixing continuously;
- Add salt and pepper, then pour half of the bottle of wine, and make it evaporate;
- Cook on high heat for 20 minutes, adding broth until the rice is ready;
- Once the rice is ready add the parmigiano and the butter, and mantecate;
- Adjust with salt and pepper if you wish;
- Serve hot, and dring the wine left in the bottle to accompany the taste of the rice.

ENJOY.
__________________
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A noble fleet, some think these of all on earth
Most beautiful. For me naught else regarding is my beloved."
Sappho, VI century BC
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Old 10-21-2015, 09:55 PM   #500
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Thank you once again, Jigen. I'll definitely try the gnocchi.

back to you!

- Jim
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