The turkey: male or female? Here's which one to bring to the table at Christmas
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Turkey or turkey is this the dilemma? But let's clarify immediately as the name also shows the difference. Male and femalecertainly, but there is also diversification in other aspects.
To begin with, did you know that turkey originates fromNorth America? An American loved but also despised by the owners of the farms. Yes, because the turkey is an extremely noisy animal as well as turbulent and quarrelsome. Love to be in group and spends his days wandering through the woods, in a large group always led by the group leader: the good old turkey but above all a good old sage, who as soon as he senses a natural danger sends a signal to stop his entire herd.
How do we distinguish them? It is the female who bears the name of turkey, but in some regions it also calls itself said, and you know how the whole female gender is much more tender. Tender and small, so it stands out, but also because of its own poorly developed chest and on the palate with an extremely more tastetasty of the male. It's a lot valuable for her meekness but also for her strong maternal instinct (it is an excellent incubator, even better than hens). A tip to keep: it is always to be preferred if you intend to present the whole animal on your tableroast.
But instead of the male what do you say about the turkey? Protagonist in spite of himself, during the days of Thanksgiving, the male has a meat much more fibrous but definitely with a big one surrender, especially in the chest area. Who knows if you are surprised or not, but the male is a polygamous species as well as a great one flatterers. Turkeys like to attract females with wedding dances so that they can show off their flashy fan tail and thanks to powerful verses they manage to conquer them all. But the game does not last long, once the game is done … another one.
If you wonder what the variety know that the most common in trade I am that local and theAmerican. The first is from higher quality and even more expensive however the second is rich in pulp, for those who want something very substantial. It can be the protagonist of many preparations, as well as an excellent ingredient of appetizers is first dishes.
A consistent dish full of flavors, perfect for the coldest evenings. Here's how to prepare it
If you think of a dish that warms the heart and offers some comfort in these difficult days, let yourself be seduced by mussel, potato and bean soup, a first course full of aromas, with a dense consistency and flavors that combine hints of sea and earth. One of those dishes that require time and patience, the result of which, however, will repay any effort. And of those who the next day, they are even better!
Soaking the beans
To prepare this soup you can choose different types of beans. However, the most suitable are still borlotti beans, which must be left to soak from the night before, remembering to change the water several times a day. This operation allows the legumes to lose phytic acid, a phosphorus-based substance contained in these foods. This acid binds to minerals with which it forms insoluble compounds, thus preventing the body from assimilating them. In this way it becomes impossible for the body to absorb the minerals contained in food, resulting in a lack of these very important elements. Soaking the legumes and then cooking them, phytic acid degrades and in this way the minerals become bioavailable.
Mussels are not all the same
Starting from Trieste up to Taranto and then to Sardinia, the whole Italian coast is scattered with mussel farms, with a slightly different shape and aroma from each other. Among the best known, there are those Trieste, about 6 cm long and with a lighter pulp. Those of the province of Rovigo, the only Italian DOP, with a larger pulp than the others and a sweetish flavor; the Adriatic ones, the best known, very savory and fleshy. In front of the promontory of Conero instead a type of mussels is growing which reproduces naturally and which due to its organoleptic characteristics has become a Slow Food Presidium. Then there are the Neapolitan, with a sapid and tasty yellowish color, perfect for the famous impepata, and then those of Taranto, small, pink in color and very tasty pulp, once called the black gold of Taranto, due to the rich production that flourished in the Apulian city. Let's not forget the Sardinian mussels, from those of Olbia to those of Gulf of Oristano. Choose your favorites!
The recipe for mussel, potato and bean soup
Here's how to prepare this dish.
Ingredients
1 kg of cleaned mussels, 300 g of potatoes, 100 g of soaked borlotti beans, 1/2 red onion, 2 cloves of garlic, 1 bay leaf, 1 teaspoon of tomato paste, 1 tablespoon of flour, extra virgin olive oil, salt and pepper.
Method
Put the mussels in a large pan, cover and over low heat let them open. Once opened, shell them and filter the cooking liquid. Leave only a few with the shell for decoration. Take the beans, boil them in water flavored with the bay leaf, drain and then keep the cooking liquid. Also boil the potatoes in their skins. Once warm, peel them and cut them into squares. In a pan, prepare a sauce with finely chopped oil, onion and garlic. Add the spoonful of flour, the liquid of the mussels, that of the beans and the tomato paste. Mix well. Add the mussels, beans, potatoes and cook until the desired density is reached. Season with salt and pepper and bring to the table.
The carp croquettes of the Trattoria del Pescatore in Passignano sul TrasimenoThe main room of the Casa di Francesca in Castiglione del LagoTypical pasta with Umbricello del Coccio in MagionePorta Senese, a modern bistro in Castiglione del LagoRavioli with lake ragù: classic from I Bonci a MagioneThe Aquarium in Castiglione del Lago is a Slow Food Chiocciolina70 years of goodies: From Luciano to Passignano sul TrasimenoThe elegance of the Whistle of the Blackbird in Passignano sul TrasimenoTrasimeno fish is the protagonist in the Rosso di Sera menu in MagioneIl Molo: one of the most suggestive places on the Trasimeno
The Trasimeno is a world apart, still little known, but which absolutely deserves a tour. Few notes to frame it: it is the fourth Italian lake by surface, it is very low (from 4 to 6 meters, as sailors know well), it is surrounded by hills, it is located entirely in the province of Perugia. It is a protected area due to its high naturalistic value, with a rich flora and fauna: the La Valle oasis is one of the most famous birdwatching places in our country. It has three beautiful islands (Polvese, Maggiore which is the only inhabited area and Minore) reachable by ferry and places that invite to a stop, starting from Castiglione del Lago – with the Palazzo Ducale and the imposing Rocca del Leone – up to Passignano passing through Magione, Panicale is Città delle Pieve. In a weekend there is time to see the best.
The Bean Presidium
Local cuisine? Obviously affected by Umbrian tradition in pork butchery (ham, sausage, salami, the spectacular capocollo) and moles cheeses with caciotta which is made with half sheep's milk and half cow's milk, or only with sheep's milk, taking up the production regulations of the Tuscan PDO and subsequently flavored in various ways. Typical pasta? The umbricelli: large handmade spaghetti with soft wheat flour, water and the addition of one egg every 600 g of flour. They are kneaded on the pastry board with slightly hot water, cut into many small slices; each slice is rolled and thinned with your hands and reduced to a large spaghetti. Stock up on the only Slow Food Presidium: the Trasimeno bean, a small legume with a herbaceous and delicate taste, originally from Africa that has found an ideal habitat on the banks.
Tegamaccio, the lake cacciucco
The peculiarity of the Trasimeno cuisine however, it is represented by freshwater fish, which compares with that of the Alpine lakes. There San Feliciano Fishermen's Cooperative, in addition to providing the best local restaurants, it also has the merit of organizing sport fishing trips and experiences for beginners. The queen of the lake is the Carp of the Trasimeno, in antiquity used as a form of payment of taxes, prepared in many recipes. Then there are the eel, the royal perch (rare, but very good), the pike, the latterino which is appreciated fried and eaten whole in straw paper. The specialty? The tegamaccio: Sort of cacciucco alla livornese only made on the Trasimeno, based on fresh fish which is cut into pieces and cooked in a large pan – hence the name – together with ripe tomatoes. Tip: enjoy it in combination with a Trasimeno Gamay, expression of the Colli del Trasimeno DOC, delicate in perfume and harmonious in taste. The confirmation that an elegant and young red wine goes perfectly with a fish dish. And now our selection of the best places, you will feel good.
Trattoria del Pescatore – Passignano sul Trasimeno
Carp croquettes are one of the specialties of this historic place, housed in the old Capuchin mill, right under the castle. The mixed appetizer, the pasta with fish sauce, the perch: all tasty and at fair prices.
Francesca's house – Castiglione del Lago
A very welcoming place, two rooms with travertine and shelves full of bottles. The cuisine ranges from local specialties such as homemade tortelli with meat with truffles and fish dishes such as monkfish rolls and aubergines stuffed with prawns.
Umbricello del Coccio – Magione
The restaurant, housed in a beautiful rustic with terrace, is dedicated to one of the symbols par excellence of Umbrian cuisine: the chef-patron is a celebrity in the region. In addition to the typical spaghettone with delicious ragù, grilled meats and local specialties are served.
Porta Senese – Castiglione del Lago
A well-kept modern bistrot, with an eclectic proposal, which goes against the current compared to the places specializing in lake fish. Here is the temple of meat, raw or cooked on the grill, of various fine cuts. Great attention to wine, part of own production.
I Bonci – Magione
Practically "in the lake", next to the very active fishermen's cooperative: it is obvious that in this welcoming place the cuisine is based largely on the catch of the Trasimeno: trio of appetizers, ravioli and gnocchi, pan and carp in porchetta. Local wines.
The Aquarium – Castiglione del Lago
Great tavern – not surprisingly it's Chiocciolina Slow Food – in the historic center of the village: pici with goose sauce and chitarrini with smoked tench, wild boar stew and perfect pan. All based on excellent local raw materials, supported by a well-structured cellar.
From Luciano – Passignano sul Trasimeno
One of the "out of town" most loved by Perugians – opened for 70 years – which has changed gears for some seasons, further raising the level of the dishes and improving the cellar. Sea fish and shellfish are the protagonists, starting from a nice selection of raw fish.
Whistle of the Blackbird – Passignano sul Trasimeno
The lake is not far away, but here it is the sea fish (also raw), as well as some regional meat proposals. The environment is classic, very nice, with antique ceramic tables in the outdoor space. Also noteworthy is the cellar, which can be visited.
Rosso di Sera – Magione
Romantic and suggestive tavern overlooking the lake. If it is true that the fish of the Trasimeno is the protagonist (mixed appetizer, chitarrini with perch ragù, pan), there is no lack of good sea fish dishes and even some "contaminated" recipes. Beautiful cellar.
Il Molo – Passignano sul Trasimeno
Fixed stage for gourmets in the area, favored by the position in front of the stretch of water. Never banal cuisine, with touches of class especially on lake fish: creamed pike, artichokes and egg salad; watercolor rice with perch sauce and peas; fried eel.
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