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Chocolate cake pastries – Salt & Pepper – Italian Cuisine

Chocolate cake pastries - Salt & Pepper

1) Jumbled up 300 g of chopped dark chocolate and 150 g of sugar. United 1.5 dl of boiling water, 1 small cup of coffee, 225 g of butter into small pieces and the seeds scraped from 1 vanilla pod. Jumbled up to obtain a smooth mixture and then let it cool.

2) Shelled 6 eggs separating egg whites and yolks. Add 1 egg yolk at a time to the chocolate mixture and mix well. Mounted the egg whites with 1 pinch of salt and also incorporated. Grease a 24 cm springform pan and sprinkle it with a little cocoa. Pour yourself the dough and bake at 180 degrees for 40-45 minutes, until cracks form on the surface of the chocolate cake.

3)Remove it from the oven, let it cool And keep it in the fridge 1 night. With a 4-6 cm pastry cutter, cut many cylinders and garnish them with whipped cream and strawberries; mascarpone, grated coconut and hazelnuts; candied citrus peel and melted chocolate.


Posted on 21/01/2022


Hay flavored ribs – Salt & Pepper – Italian Cuisine

Hay flavored ribs - Salt & Pepper

1) Cut cut the ribs in half and season with salt and pepper, massaging them with your hands in order to make them penetrate well. Wash the hay (or the sprigs of fragrant herbs), drain and distribute it inside a cast iron casserole, pressing it against the walls. Wash and brush the potatoes, peeled the onions and cut them into quarters. On the bottom of the casserole, arrange the ribs alternating them with the potatoes and onions.

2) Pour the wine over the meat, bring to a boil over the flame, then cover and pass the casserole in the oven at 180 °. Cook in a covered pot for 30 minutes and uncovered for another 30 minutes.

3) Serve the ribs with their side dish, napping them with the cooking juices. Accompany potatoes with flakes of butter and freshly ground pepper.


Posted on 13/01/2022


Mortara goose salami – Sale & Pepe – Italian Cuisine

Mortara goose salami - Sale & Pepe

Mortara (PV) goose salami comes from the encounter between two cultures: the peasant traditions of Lomellina with those of Jewish community which settled in the Mortara area at the end of the fifteenth century. It was Ludovico Sforza, called il Moro, to allow Jews fleeing from Eastern Europe to settle in these lands of water and rice, where the presence of geese was numerous since the Middle Ages.

Geese: the Lomellina pig
Easy to raise (they are practically omnivorous), for a very poor economy they were a real resource, from which everything could be obtained, such as from pigs: feathers for stuffing, pens for writing but above all fat and fresh or preserved meat for table. A gastronomic tradition in which the Jewish community, which he did not eat pork for religious reasons, was integrated at best: the consumption of goose intensified and the butchers began to prepare cold cuts and greaves for newcomers.

Mortara salami PGI
The first products were completely devoid of pork, which was then added over time up to the Mortara salami we know today: cooked and stuffed in goosebumps, in the shape of a neck or tubular, it is made of mixed meats (a third goose, one third of lean pork pulp and one third of fat parts of pork), flavored with salt, pepper and natural flavors. Marked byIgp, is made according to the traditional recipe even by producers who do not adhere to the consortium and is celebrated every year by Festival that takes place at the end of September, with the historical procession in Renaissance costumes of the times of the Sforza and the Palio between the districts.

100% goose or Ecumenical salami
In addition to the IGP salami, there is that of pure goose, today called "ecumenical" or "of peace" because it can be consumed by all three monotheistic religions. It is included in the list of Traditional Agri-food Products (PAT) of Lombardy and among those ofSlow Food Ark of Taste. It is a raw salami, made with lean meats and goose lard, tanned with salt, spices and natural flavors; stuffed into the skin of the neck, it is aged for 3-5 months and has a strong flavor. "To make a salami weighing about 1.5 kg, you need a whole goose: this is why it is a prized salami (it costs about twice as much as cooked) but not very common", he explains. Davide Gallina of the farm L'oca di Sant'Albino. As in all of Lomellina, here the palmiped reigns supreme: raised outdoors, respecting animal welfare, it is fed only with company grains.

The other goose products
The lean meat of the goose also produces bresaola, salamelle, cacciatorini, prosciuttini, paté and more. "The cooked salami is pink, has a delicate aroma and a soft consistency (the slice tends to fall apart); the flavor is soft and sweet, with spicy notes", adds Davide Gallina. "It is consumed like cold appetizer or, heated in a water bath for 15 minutes, such as second dish, paired with mashed potatoes or chickpeas with potatoes. It is also used for white sauce, sautéed with oil, wine and rosemary, excellent for first courses ", concludes Gallina.

Goose salami in the kitchen
Salami is also ideal in risotto, also combined with cheese and, among the newest ideas, it is proposed in Japanese uramaki (rice rolls with raw fish or other) from Nicolino gastronomy of Mortara. Small companies The production of Mortara goose salami is not very widespread, limited to Lomellina and the lower Novara area: it is entrusted to family businesses, which sell in internal outlets, in local shops or in farmers' markets. Consumption is concentrated above all during the festival period and at Christmas. Other suitable areas are Friuli and Veneto.

January 2021
Marina Cella

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