Panadas Recipe – Italian Cuisine – Italian Cuisine

Ingredients

500 g durum wheat flour
400 g of lamb meat
150 g lard
120 g lard
parsley
garlic
salt
pepper
flour

Duration: 40 min

Level: Middle

Dose: 10 people

To prepare the cleaned and scraped panadas and the fatty parts of the meat; cut it into small pieces, put it in a bowl and sprinkle it with a mixture of parsley leaves, peeled, and a clove of garlic. Add salt and pepper and leave the freshly prepared meat to marinate. Meanwhile, prepare the dough: place the flour, lard and lots of warm, salted water in the kneading machine (or in a bowl, if you do not have it). Ready, let it rest for about an hour, then roll it out to 3 mm on the floured pastry board. Make 20 disks of Ø 12 and 20 cm of Ø 6 cm. Cut the bacon into small cubes and divide half of them between the larger disks. Add a little marinated lamb and the rest of the lard. Cover with the smaller disk and lift the edges of the lower one, pinching and pressing the paste to weld the two parts. Place the panadas obtained on the oven plate lightly greased with a little lard, then cook them for about 45 '.

Jota Recipe – Italian Cuisine – Italian Cuisine

Ingredients

300 g dry beans
300 g sour sauerkraut
100 g pork
100 g smoked bacon
60 g lard
a small onion, peeled
garlic
parsley
sage
White flour
yellow flour
olive oil
salt

Duration: 2 h

Level: Middle

Dose: 6 people

For the recipe of zota soup, put the beans to soak in warm water the night before. The following morning drain the vegetables and boil them in abundant unsalted water, with the diced pork and cook for about an hour. In a small pan heat two tablespoons of oil, then pour a spoonful of white flour, let it toast for a few seconds then add it to the beans.

Chop a clove of garlic together with three leaves of sage, the onion and a sprig of parsley. With the blade of a knife heated over the flame, pound the bacon. In the frying pan already used pour the aromatic mince and the lard, saute well then add two spoonfuls of cornmeal to the mixture and add to the beans.

Cut the pancetta into cubes and brown it in a spoonful of oil, add the sauerkraut and let them season for a few minutes, then add them to the bean soup, just before the end of cooking. Taste, season with salt and serve the "jota" in a bowl.

Broccoli in oil recipe – Italian Cuisine

We discover this unusual preserve, to be enjoyed all winter and, why not, even in summer. Delicious on croutons or as a condiment for spaghetti

The preserves are in oil Italian classic. Handed down for generations and with a special taste due to the raw material: excellent vegetables and excellent Italian extra virgin olive oil. In every corner of the Peninsula, something is preserved for the winter under the golden color of the good Italian oil. Dried tomatoes, aubergines, mushrooms. But many do not know that even i broccoli they can be kept in oil.

First rule of broccoli in oil: freshness

It would be nice to taste the broccoli inside our sandwich during a nice summer picnic. To do this all that remains is to put them in oil. A unusual preserves, that of broccoli; but as good as a few. The first rule is to buy a fresh product, perhaps from a trusted farmer. Be guided by the green colour I live. The second: do not leave the broccoli for days in the refrigerator before making the preserve. Go and buy broccoli when you are really ready to work. Get yourself some glass jars and quality extra virgin olive oil.

Quick boiling

Take the broccoli and remove the leaves. Keep the tops and some tender leaves. Boil a pot with half water, half vinegar and a spoonful of salt. When it reaches the boil, add the broccoli letting them boil for two minutes, then drain. Let it cool for a few hours. Place the broccoli in glass jars alternating with garlic is chili pepper covering with extra virgin olive oil. For 1 kg of broccoli half a liter of white vinegar will be needed, two cloves of garlic, chilli to taste. At this point it will be enough to hermetically seal the jars e sterilize in boiling water for about 40 minutes. Keep in a cool, dry place and preferably in the dark. You will find really delicious broccoli on a crouton of bread in the spring, like green touch for one summer spaghetti cold or as a treat for yours appetizer On the terrace.