Tag: boiled

Sweet Easter bread (with boiled eggs): how to prepare it – Italian Cuisine

Easter is upon us and it is time to get our hands ready. Here is a delicious bread to bring to the table for breakfast and lunch

TO Easter it's nice to make the table special with hard-boiled eggs he was born in homemade bread.
The preparation that we propose combines the two ingredients and is sweet: you can enjoy it in the morning for breakfast to start the celebrations or use in the mini version as placeholder for lunch.

Easter bread

The bread must have the shape of a donut (which can also be woven) and is decorated with the hard-boiled eggs, maybe even colored, but being here proposed in the sweet version you can also use chocolate eggs. Often one is added bread dough cross on each egg as a religious symbol.

The recipe for sweet Easter bread

Ingredients

350 g of Manitoba flour
150 g of flour 0
125 ml of whole milk
50 ml of water
150 g of butter
2 eggs
50 gr of cane sugar
4 gr of dry brewer's yeast

To complete
6 eggs
1 beaten egg or a cup of milk
raisin to taste

Method

Sift the flours into a bowl and add the sugar and baking powder, then warm water and milk and finally the eggs and the soft butter.
Use a planetary with leaf hook or work all by hand.
Form a homogeneous ball and let it rise for a couple of hours in a glass container covered with film.
Meanwhile, soften in the warm water of dehydrated raisins and prepare 6 hard-boiled eggs.
To do this gently dip the eggs in a small saucepan of boiling water and after 9 minutes of cooking drain them and pass them immediately under a jet of cold water.
When the dough has risen, add the well-wrung raisins and work it again.
Divide it into two loaves and form two loaves about 70 cm long.
Weave them together and make a crown. Arrange the eggs equidistant from each other by simply pressing them into the dough.
Brush the surface of the donut with beaten milk or egg and bake in the oven at 180 ° for 40 minutes.

The mini version

You can similarly make gods little ones sandwiches perfect for children's breakfast or for make placeholders.
To do this, divide the loaves into three parts each to obtain six sandwiches.
You can then decide to decorate with chicken eggs or even with colored chocolate eggs covered with sugared icing. They will not melt during cooking, but could break slightly if the oven temperature is too high.

Colored eggs

The most beautiful eggs to prepare this bread are the white ones, a little difficult to find on the market, but aesthetically more suitable to decorate.
If you don't find any white eggs, try to color them with natural colors as we explain here.

The octopus boiled in Palermo – Italian Cuisine

It is one of the Palermo street food cult foods. If you are planning a trip to the Sicilian capital, take a walk along the seafront of the list of things to do Mondello to try the boiled octopus (purpu vugghiutu in dialect). In the fifties it was sold in the stalls of the seaside village and was cooked in huge pots, after being vigorously beaten on the rocks by the sea. Many will still remember the famous commercial with Monica Bellucci, made in the 1990s by director Tornatore for Dolce & Gabbana. The octopus was then pulled out of the pot with a fork and cut into pieces only when it had to be consumed. Today there are no more purpari but it is possible to taste this specialty in the restaurants of the square of Mondello, the Palermo's favorite beach, or in historic city markets.

Restaurant The corner of Mondello

A family with the sea inside, specialized in the art of octopus fishing. "My grandfather was one specchiarolo, from the boat he immersed the trunk in the water resting it on a large mirror to identify the octopuses and in this way he gave the directives to the fishermen on the maneuvers to be carried out ”. Speaking is the young chef (27 years old) Gaspare Giammanco of the trattoria L’angolo di Mondello that will celebrate a year of activity on May 16th. The dishes offered are those of the Sicilian maritime tradition. In the dining room the direction is entrusted to father Franco, thanks to his long experience in the restaurant world. The support of mother Patrizia Caruso, also of a historic local family, is fundamental. A passion, the one for fishing that involved Salvatore, the eldest son of the couple, from an early age who, after taking over "Provvidenza", the maternal grandfather's fishing boat, delights in fishing in the crystal clear waters of the Gulf of Mondello, squids, snappers and other delicacies that end up in his brother's kitchen. The restaurant is intimate and welcoming, decorated with the colors of white and blue. In summer, passing patrons can taste alone 6 € the boiled octopus to eat standing – as the purpari street food tradition wants – in the colorful ceramic dishes placed on an external counter.

Octopus boiled recipe from Palermo

Ingredients

Fresh octopus
2/3 lemons
Fresh parsley
Extra virgin olive oil
salt

Method

Wash the octopus well and put it in a pan with water. Add salt and bring to the boil. The octopus will be ready as soon as it becomes tender (check with a fork). The larger the octopus the longer the cooking time will be. Drain and place the octopus on a kitchen cutting board. Allow the tentacles to cool and cut well. Open the head in half, depriving it of the stomach and inedible parts. Season the octopus with oil, lemon juice and parsley. Serve in small pieces on a serving dish and garnish with lemon wedges and parsley tufts.

The advice of the sommelier

Excellent matching with the inzolia, native variety particularly widespread in western Sicily. It is a wine with a young character, characterized by a pronounced fragrance and freshness, thanks to its slender aromas and its minerality, which goes well with the sweet tendency of boiled octopus.

Where to eat the octopus from Palermo

The corner of Mondello
Via Mondello 15, Palermo
Tel. 091 6377921 – cell. 329 7010383

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How to prepare apple mustard to serve with boiled meat and cheese – Italian Cuisine

A fruit of this period and a sweet and spicy preparation together to give more flavor to boiled meats and cheeses

Mustard is a typical product of the Northern Italy, based on caramelized fruit with sugar and essence of mustard. Excellent to accompany roasts, boiled meats and cheeses, the mustard the most famous is that of Cremona. But at home you can try different variations. For example the apple mustard. Here's how to prepare it.

How to prepare a boiled meat perfect

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The recipe for apple mustard

Ingredients

1 kg of apples not too ripe
3 lemons
2 ½ and a half sugar
10 drops of mustard essence (found in the pharmacy)

mustard apples

Method

Peel the apples, peel and cut them in wedges. Wash a lemon at its best – prefer, if possible, the untreated ones – and cut into slices. On the other hand, squeeze out the other two lemons. Put the apples in a bowl and pour over the sugar, lemon juice and the slices of the fruit. Cover with the film and leave the apples to soak in the syrup for at least 24 hours.

The next day, remove the juice from apples and put it in a saucepan. Bring it to a boil and let it cook for about a quarter of an hour. Pour it at this point over the apples, still boiling. The same procedure must be repeated at least 4 times within a further 24 hours.

It's time for now caramelize apple mustardPut the apples and the syrup in a non-stick pan and boil. Then turn off the heat, let it cool, add theessence of mustard.

At this point, transfer the apple mustard to a clean, dry glass jar and keep it cool.