Recipe preparation

 

Preparation:

I love making jams, once they are tasted you can no longer go back to the usual ones that are on the market, even if of excellent quality, they fail to give us that authentic flavor of freshly picked fruit.

2 important things:

– choose well firm and perfect strawberries if you want a bright colored jam

– equip yourself with jars with capsules (those of Bormioli with gold capsules are perfect) that are vacuum-sealed once turned upside down otherwise you risk destroying your work.

method:

Clean the strawberries under running water, remove the leaves and let them dry on a towel. Cut them into small pieces and put them in a saucepan with a very high bottom with the sugar and lemon juice. Mix well until the sugar has dissolved and let it sit for no less than 7 hours, but no more than 9, otherwise there would be too much juice to remove.

After the time has elapsed, take the pot back and put it on high heat. As soon as it starts to boil, lower it a little, but not too much because the jam must cook quickly and dry quickly, it must not wither, so its bright red color will remain unchanged.

Usually for these proportions it takes 35/40 minutes no more. Turn off the heat and if you want to blend it or leave it in small pieces and immediately transfer it into the jars with the help of a funnel with a wide mouth underneath, so that it does not get stuck with the strawberry pieces. Close with the lid and turn the jar upside down to vacuum seal. Leave this way until completely cooled.

After that you can store them in your pantry. If you have done the vacuum seal well, the jams last up to a year.

In the same way you can indulge yourself with many other fruit flavors.

For the proportion of fruit / sugar, I always try to keep no more than 250 grams of sugar for one kg of fruit, so that it is not too sweet and the flavor of the fruit is good.

Easter Egg Hunt 2021:

Here are the photos of the jobs that won the Easter 2021 “egg hunt” contest!

We thank Benedetta and Margherita for their commitment!

We can’t wait to see you here in Prataccio!

Anna and Luca Talamona

Recipe preparation

Our motto calls us to a discipline also to limit our food waste, right? So here are two recipes that save ingredients that you should otherwise throw away.

meringues:

Begin to whip the egg whites until stiff with a pinch of salt, when they begin to turn white, gradually add the previously mixed sugar and a few drops of lemon which allows you to keep the white color of the meringues. Once you have a nice glossy and compact frame, transfer it to the sac a poche, choosing the nozzle you prefer and shape it into piles on the baking sheet lined with baking paper. Bake for 3 hours at 90 degrees, inserting a kitchen glove in the door to keep it slightly open. After 3 hours the meringues should be solid, before taking them out of the oven, check if you feel that they are still spongy, lengthen the times.

Canederli:

remove the crust from the stale bread, use only the crumb (possibly the crust you can use it to make croutons that will accompany your soups) and put it to rest with the diced speck, the onion finely cut and dried with a knob of butter, the eggs beaten and mixed with the milk, parsley, for half an hour. Resume the mixture, add the flour, salt, pepper and chives and if you still need some milk. Knead everything well and with wet hands make the dumplings. Personally I prefer them accompanied by melted golden butter and grated Parmesan, then I cook them in boiling water for 15 minutes and then drain them, but they are also excellent in broth, so dip them in the broth for 15 minutes and serve.

Recipe preparation

Puntarelle are the shoots of a variety of chicory: Catalonian chicory. Slightly bitter, tender and crunchy. They have beneficial properties: many fibers, mineral salts, excellent source of vitamins A, B, C and contains inulin, a great contribution to the correct functionality of our liver and super ally for detox! Once you have the sprouts, cut them into thin slices and put them in a bowl filled with ice so that they remain crunchy, its leaves curl well, and it retains its bright green color. The emulsion that we will prepare with the tall glass and the blender is composed of extra virgin olive oil, the juice of the crushed garlic, a drop of vinegar, the anchovy fillets and season with salt and pepper. We extract our chicory from the ice, dry it well and season it.

Recipe preparation :

The spoon dessert par excellence of the Italian table. I recently discovered, thanks to radio deejay, that it is a dessert invented in the city of Treviso and even the Italian academy of tiramisu exists!

In the mixer, blend the pistachios until they are reduced to a powder and add the sesame oil a little at a time, in order to obtain a cream.

Prepare the coffee and let it cool.

Beat the egg yolks in the mixer at high speed with the sugar so that it melts and binds well to the egg yolks (10 minutes).

Add the mascarpone and continue to mix with the planetary mixer to remove the lumps that form.

Add the pistachio cream

Add 3 egg whites (of the 6 eggs) beaten gently until everything is mixed.

(this step is optional, personally I insert it to give a little softness to the mixture, some for example insert the whipped cream to get the same effect)

Prepare the single portion glasses:

put a little cream, place the savoyard soaked only in a part of coffee, to which we have added the rum. Repeat the operation until the end of the glass.

Finish with unsweetened cocoa and chopped pistachios only when serving.

(I advise you to prepare them the night before, if you serve them for lunch, so that the Savoyard has time to soften).