To prepare the first fruits of the season in the sandwiches, clean the onions, keeping a part of the greenery, and cut them into rings. Peel the asparagus, removing the final part of the stem, peel them with a potato peeler and cut them into slices. Clean watercress, keeping only the leaves; blanch them in salted water for 1 minute; cool them in ice water. saute the spring onion in a saucepan with 3 tablespoons of oil for a couple of minutes; add the beans and 3 tablespoons of water, cover the saucepan and cook for 5 minutes; add the peas and asparagus and continue cooking for 1-2 minutes; blend with 1/2 glass of white wine, season with salt and stew the vegetables with the covered casserole for 10 minutes. Cut the sandwiches in half and empty them of the crumb; toast them in the oven for 5 minutes at 180 ° C in grill mode. squeeze well watercress and blend with 70 g of oil, goat cheese, 1/4 of fresh chilli pepper, a grated lemon zest, 1 tablespoon of juice and a pinch of salt, obtaining a sauce. distributed the sauce on the bottom of the sandwiches and lay the stewed vegetables on top; complete with marjoram leaves, cover with sandwich caps and serve.
Accompany with a slightly aromatic and fresh white wine such as South Tyrolean Sauvignon. Great 2018 for the small producer Hartmann Donà.
The carbonara spaghetti, the real ones, are with bacon, pecorino cheese, egg, salt and pepper. Carbonara pasta is one of the most irresistible symbols of our cuisine and the whole world loves it, let's prepare it together
For the recipespaghetti carbonara, mix the yolks, then add grated Parmesan and pecorino. Cutstick the bacon and brown it with a small lard or a drizzle of oil, over low heat, until the fat melts and the bacon becomes slightly crunchy. Boil spaghetti in salted water. Jumbled up in the meantime, cook the eggs with 1 ladle of cooking water: cook them just without letting them coagulate and melt the cheese, making the whole creamy. Strain spaghetti al dente and sauté them on a fire for 1 minute in the pan with the bacon; turn off the heat and pour the eggs. Stir until the pasta is well whipped. Serve immediately with plenty of freshly ground pepper.
It is an ancient and noble liqueur, also celebrated by Gabriele D'Annunzio. It is the Abruzzo ratafia, also excellent for home-made cocktails. Here is the recipe
It was called "the liquor of notaries", but today it is very popular with women. Of the ratafia there are traces of Abruzzo since the mid-nineteenth century, when the Teramo writer Alessio de Berardinis linked the elixir based on black cherries and Montepulciano d'Abruzzo to the signing of the deeds. Hence the phrase: ut rata fiat. A handshake and a toast with a glass of "Morlacco blood", an effective name created by that ante litteram advertiser who was Gabriele D’Annunzio.
"When the word was worth more than a thousand contracts, the intense red color of the ratafia symbolized a sort of pact of blood between two people," says Anna Iannetti, soul of the laboratory of artisan spirits Scuppoz (dialect term that evokes the sound of the glass that pops) in the Teramo hinterland, which carries on with her husband Adriano Cicconi a research work linked to the typical features of the area. «Our ratafia is decidedly less sweet than the Spanish one and less spicy than the French one, we don't use syrups and we manage to get the right balance between the body of the wine and the sour note of the black cherries. It should be sipped fresh and has an alcohol content of 18 ° , explains the producer.
LˑAB Abruzzese Liquoreria
From the hills of Teramo to those of Chieti where for three years Giuseppe Simigliani, a degree in engineering and professional experience around Europe, has returned to the land, enhancing a cultivation of Amarene from Pescara. We are in Ripa Teatina, 300 meters above sea level with a breathtaking view between the Adriatic and the Majella. «After replanting this local variety, small and dark flesh, thanks to the scions of wild black cherries, today I work one hectare that I use for my Animarena: no fruit syrups, no natural flavors, only black cherries harvested at the end of spring and put at macerate in tanks with a Villamagna Doc. For the rest, our secret ingredient is time. And the ratafia lends itself to a long aging , says Simigliani who, with his laboratory LˑAB Abruzzese Liquoreria, exports its products to Australia.
Tommaso Mauro's cocktail: the recipe
Meditation, digestive, thirst quenching liqueur. The ratafia is decidedly versatile. And it can turn into an excellent basic ingredient for making homemade cocktails. Tommaso Mauro, globetrotter chietino, barman and sake sommelier, offers readers of "La Cucina Italiana" the Collins ratafia with 3.5cl of Abruzzo ratafia, 3.0cl of Gin J7 from the Jannamico di Lanciano distillery, 1.5cl of pink grapefruit juice, 1.5cl of lime juice, 3 drops of grapefruit bitter, a lemon peel, soda water. Pour all the ingredients except the soda into a shaker, add the ice and shake vigorously. Strain into a Collins Glass (tall and narrow glass) full of ice, add the soda, squeeze the lemon peel in order to extract the aromatic oils and leave the peel in the glass.
The preparation of a homemade ratafia which in Abruzzo is a tradition almost like limoncello in Campania requires much more work and patience.
1 liter of Montepulciano d'Abruzzo, 300 g of sugar, 300 g of alcohol, 1 stick of cinnamon.
Wash the cherries, dry them and remove them from the core. Put them in a glass mouth with a wide mouth, add the wine and cinnamon. Macerate the mixture, possibly exposing the container to the sun for 40/50 days. Filter the liquid with cheesecloth, add the sugar, mixing well for a couple of days and add the alcohol. Leave to rest for a few days and proceed with the bottling of the liqueur. Which should be drunk no earlier than 4/5 months.