Tag: good

Ugly but good almond recipe – Italian Cuisine

Ugly but good almond recipe


  • 150 g peeled almonds
  • 120 g icing sugar
  • 50 g peeled almonds
  • 40 g caster sugar
  • 2 egg whites
  • bitter almond extract
  • lemon
  • salt

To prepare the ugly but good almonds, toast the almonds in the oven at 180 ° C for 10 minutes, then blend them and mix them with the icing sugar and a pinch of salt.
Whip the egg whites until stiff, gradually adding granulated sugar, flavored with a little grated lemon zest.
Jumbled up gently the two compounds, combining another pinch of grated lemon zest and 1 teaspoon of almond extract, obtaining a soft and slightly sticky dough.
Cover a baking tray with parchment paper and, with the help of 2 spoons, shape the dough balls (ø 3 cm) and place them directly on the parchment paper (you will get 32-34).
bake at 160 ° C for 20 minutes, then lower the temperature to 120 ° C and continue cooking for another 10 minutes.

La raspadüra: good news from the Lodi area – Italian Cuisine

La raspadüra: good news from the Lodi area


The raspadüra of Lodigiano, thin veils of cheese born from a brilliant intuition to recover imperfect grain shapes

Raspadüra is one of the strongest expressions of belonging to the Lodigiano area. "Already in Piacenza they don't even know what it is!" He jokes Paolo Raimondi, one of its producers and supporters, as well as the first who had the brilliant intuition to start selling it. The raspadüra, in fact, for its rare goodness, has always been present on the benches and tables of the Lodigiano area, but was not found packed in trays like today. Over time, two or three other companies followed it, also because everyone likes raspadüra, especially children. Furthermore, it is one of those productions where human presence still makes the difference: no machine, in fact, would be able to scratch the such thin cheese veils.

A recovery product

The raspadüra was born as a poor recovery food, to avoid throwing them away imperfect grain shapes, those that could not age due to some defects, such as holes, cracks or bubbles. So these were given to the peasants, who had the idea of ​​starting to scrape them, obtaining thin sheets of rasped grain (hence the name) by hand from the surface of the shape with the help of a particular knife and a manual lathe that he turns the cheese around. "There is no machine capable of making such a thin veil, only the hand of a man it can keep the blade perfectly half out of shape and half inside . For this reason, the presence of man is fundamental and irreplaceable, as well as guardian of his perfection. Since its invention, raspadüra has never been lacking in the Lodi area: before, it was sold in the square, on the counters, during the markets, where there were always endless rows to have it; then also in restaurants, where it is taken immediately as soon as you sit down, without even needing to order it. But until about ten years ago no one had ever thought of packaging such a good product and selling it. Nobody before the Raimondi family.

The Raimondi family

The Raimondi family has been producing cheese since the beginning of the century. And it does so in a wonderful Lombard farmhouse, in Ospedaletto Lodigiano, where once there were still more than 600 dairies in the area and not four like today. The Raimondi, with the milk of their 800 cows, all Friesian, produce the typical Lodi, which is similar to Grana Padano, but differs in a slightly better quality, selected only from some stables (in addition to their own). It is from the typical Lodigiano, only from him, that the raspadüra is obtained, starting from healthy (therefore no longer destined for waste as in the past) and young forms, no older than 4-5 months. A more seasoned grain, in fact, would be too hard and flake, so it is better to be grated. In addition, the typical young Lodigiano also has a sweeter flavor; that's why raspadüra is so popular with children! So, perhaps by dint of seeing the success he had in the family, about 12 or 13 years ago Paolo Raimondi thought: "But if everyone likes it so much, why not make the raspadüra always available in a tray?". The success was immediate, so much so that today they produce about 2000 trays of raspadüra per day; the same that you also find at Esselunga. And there is no puff of raspadüra that does not come out perfect, as it should be: thin, fluffy, light and delicate. Like silk.

Raspadüra in the kitchen

The raspadüra is perfect as it is, on its own, just as they bring it in the restaurants of the Lodigiano. Alternatively, these very thin strips of cheese lend themselves to various combinations: from meat (try to roll it in rolls!) at soups or to polenta, until the creaming of the risotto, to make it truly sublime. And then once opened, the tray can be kept in the fridge for up to two weeks, even if it is unlikely to last all these days! So over time the raspadüra has gone from a by-product of recovery to a super refined delicacy even in the most refined kitchens, where some chefs can no longer do without it. For this reason, in the last period of crisis due to Covid-19, sales have slightly decreased, unlike other always Lombard products whose home consumption has increased, such as eggs, which have gone from around 600-700 thousand sold 3 million per week. But Raimondi is optimistic: "We are getting out of it." So we too can only hope to participate in the raspadüra race held every autumn in Lodi, where the “Raspadüra trophy"The buffer that manages in the shortest time possible to make the most beautiful and, of course, the most thin sheet!

Breakfast, a pleasure that is good for you – Italian Cuisine

182508


182508My mother has always maintained that breakfast is the most important meal of the day. When we all lived together, I made fun of her conviction as I helped her set the table from the night before, so that the awakening of our family was welcomed by the comfortable warmth of the kitchen. We took time to talk, drinking coffee, milk, you, eating bread butter and jam. Even today, when I think about the days that start well, I see a cup of steaming tea accompanied by a slice of apple and raisin cake or a bowl of milk and crunchy cereals with honey, hazelnuts and chocolate. A slow breakfast, on a well-laid table, perhaps accompanied by reading.

The time dedicated to family breakfast is increasing because it is increasingly considered a fundamental moment for the family sociability and for the balance of body and mind, also thanks to the wide variety of foods that can be put on the table: from biscuits to croissants, from smoothies to croissants. But there are also those who love this daily ritual at the bar, where the offer is increasingly wide and of quality.

A millennial habit
Breakfast is the result of a wisdom that comes from afar. The bread dipped in wine before starting the day accompanied the awakening of the Mediterranean populations for millennia. In Latin collatio-onis means "to put together" and from the 4th century onwards, with the spread of monasticism, the late Latin term collationem indicates the conversation that took place in the monasteries late at night and, by extension, the food that was consumed during this common moment. Only from the sixth century, with the Benedictine reform, this moment was moved after the morning laudi and designated the first meal of the day.

182511After the economic boom
For centuries, breakfast in Western Europe was the first meal, but in the middle of the morning, after many hours of work: it was made up of leftovers in the evening previous (stale bread, polenta, soup). Only during the First World War was the use of milk, coffee, chocolate and biscuits, which until the 1960s were not, however, a constant presence on the tables of the Italians. Cookies and i bakery products packaged make their appearance already in the 50s, but cakes and jams continue to be prepared at home and only after the economic boom does breakfast take a turn that makes it look like the current one: not only does coffee become the drink for excellence, accompanied by milk enriched with soluble products such as barley and cocoa, for ever more sweet awakenings. Perhaps even too sweet since i have appeared on the tables since the 1970s light products, with less sugar, rusks and yogurt; the latter millennial protagonist of food from the Balkans to India, arrives in Italy thanks to Anglo-Saxon customs.

Who starts well …
The curiosity about breakfasts that are not ours pervades all the eighties: the return from study holidays in the British archipelago always coincided with tragic stories of eggs, bacon and bacon and soaking beans in an unidentified sauce. From the 90s onwards health, genuineness and the short chain become the themes par excellence of our diet: the flours are less and less refined and with more fibers. They decrease sugars and fats. Today breakfast is confirmed as a good growing habit among Italians, who mostly prepare it and eat it at home. Starting the day with milk and dairy products, cereals and fruit improves cardio-metabolic parameters and cognitive performance. And then assuming an adequate supply of energy in the morning makes it possible to arrive at lunchtime without having swallowed anything to appease hunger. I mean, I have to recognize that my mother was right.

Petunia Ollister
Publish #bookbreakfast on Instagram. Thus was born the volume Author's breakfasts, published by Slow Food Editore. He deals with publishing and writes for the newspaper La Stampa

from Sale & Pepe Magazine April 2020

OUR BREAKFAST IN NUMBERS: WHAT ITALIANS EAT
182510BREAKFAST HAS BECOME A HABIT FOR 86% OF ITALIANS, WHO DEDICATE YOU AT LEAST 10 MINUTES IN THE MORNING. AMONG THESE, 85% CONSUME THE FIRST MEAL OF THE DAY AT HOME AND 40% DO IT WITH CALM, ALSO USING 30 MINUTES. THE FOODS THAT GO FOR THE MAJOR ARE THE COOKIES, PREFERRED BY 58% OF THE ITALIAN. THOSE WHO DO BREAKFAST AT HOME, ALSO LOVE BREAD AND COOKED SLICES (19%), WHICH CONSUMES OFTEN WITH JAM, HONEY OR SPREADABLE CREAMS. MILK ALWAYS PREVIOUS AMONG DRINKS (35%) AND COFFEE (33%) AND COFFEE (30%) FOLLOW; TEA IS CONSTANTLY GROWING, WHICH HAS ARRIVED AT 14%. ABOUT NON BREAKFAST SUPPORTS ABOVE ALL TO HAVE THE STOMACH CLOSED (50%) OR NOT TO HAVE TIME (37%).

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