Tag: Impossible

Procida languages: impossible not to fall in love with it! – Italian Cuisine

If you go to Procida, the Capital of Culture 2022, you cannot fail to taste this puff pastry and lemon cream dessert. In the meantime, here's how to make them at home

Procida, Capital of Culture 2022. If you happen to be in those parts, you cannot miss an important appointment: the one with the languages of Procida, a typical dessert of the island.

Also known as ox tongues, it is an over-the-counter dessert, made of puff pastry and stuffed with delicious lemon cream procidano. To taste a Breakfast or as a sweet snack, even while walking, you can try to replicate them in your kitchen. That's how.

How to make Procida's tongues: the recipe

The ingredients

To make Procida tongues at home, you will need: 500 g of puff pastry (2 rolls), 4 egg yolks, 1 egg white, 120 g of granulated sugar, 400 ml of milk, 50 g of flour and the grated zest of 1 lemon.

The procedure

In a saucepan, thicken the sugar, flour, 3 egg yolks, lemon zest and sugar over low heat, continuing to mix. Once you have a thick and homogeneous mixture, pour it into a container and cover it with cling film. Now roll out the first roll of puff pastry, making small ovals measuring 15 × 8 cm. Do the same with the second sheet. Pierce the ovals obtained with the prongs of the fork. Brush the edges with the egg white, and spread a spoonful of cream into one of the ovals. Make sure it does not come out of the edges. Now lay another oval of pastry on top, making sure that the edges adhere well and are well sealed (the egg white serves as a glue). Brush all the ovals with the remaining yolk and a little milk and sprinkle them with sugar. Preheat the oven to 200 ° and bake the tongues for 20 minutes, until the surface is golden. Remove from the oven and eat them warm and crunchy.

Browse the gallery to discover other tips and curiosities about the languages of Procida

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Coronavirus: fresh yeast is almost impossible to find – Italian Cuisine

The yeast is not "made": it is cultivated. It is not the product of an industrial process that can intensify with increasing demand. Here's how it was born

In time of lockdown, the Italians have rediscovered the pleasure of kneading and baking. So that purchases of flour and yeast have rocketedin recent weeks, by + 205% and + 203%, as noted by the Coop Research Office. So it can happen that on the shelves of the supermarket it can really become a business to find these ingredients.

In particular, fresh yeast is almost untraceable, despite the fact that the companies that produce it are at work non-stop, as confirmed by Piero Pasturenzi, president of the Assitol Sugar Yeast Group, the Italian Association of the oil industry representing the sector. "Our goal is to respond to consumer demand, ensuring the high quality of our products and, at the same time, the health of our workers." But the yeast does not does: Yes cultivates. It is not the product of an industrial process which can intensify as demand increases, but a microorganism that comes to life from a by-product of agricultural origin. «Companies create the most favorable conditions for them to reproduce in the presence of oxygen; basically everything is based on the fermentation of sugar, a process that has nothing artificial and which obviously has its time. " That cannot be contracted.

How yeast is grown

Welovelievito.it, the Assitol website created to dispel false myths and promote correct information on yeast, explains it well. Brewer's yeast is a living organism, belonging to the mushroom kingdom, fed and reproduced in a completely sustainable way using products of natural origin, such as sugar molasses.

If we looked at the yeast under a microscope, we could find that it is made up of single-cell microorganisms of spherical shape: a 1 gram cube contains over 10 billion yeast cells. Each of these small cells, like all living organisms, must feed, reproduce and, above all, breathe, and need air for its development. The name "brewer's yeast" refers to the production methods of the past centuries (when it was obtained from beer), but today it is cultivated starting from the sugar component of molasses, a product obtained from the processing of beet and sugar cane: the yeast, in fact, is greedy for sugar. Before coming into contact with the yeast, molasses is sterilized.

At this point the yeast cells they can begin aerobic "breathing": are exposed to the action of oxygen. In addition to oxygen, molasses and nutrients (vitamins and trace elements) are added, which are used for good cell growth. These, starting to feed on molasses and other nutrients, begin the breathing process with which the demolition of glucose takes place.

At the end of the fermentation process, the yeast is washed with cold water to eliminate any residue from the molasses-based culture medium. The compound obtained is subjected to centrifugation in order to obtain the yeast cream which is then stored at a temperature of around 4 degrees.

At this point, the processing of the yeast cream depends on the type of final product to be obtained. In the case of liquid yeast, the process ends here. To obtain fresh or dry yeast, the cream is subjected to further processing, such as filtering, in the case of fresh yeast, and also dehydration, in the case of dry yeast.

As the Welovelievito.it team explains to "La Cucina Italiana", the timing depends a lot on the companies but, in general, from when you start the process at the end it takes at least a week. So let's put some patience.

Fried: a temptation impossible to resist – Italian Cuisine

Mixed fried fish, lightly fried vegetables, mozzarella in carrozza, fried squids, chicken, pumpkin flowers, meatballs …

There temptation to enjoy a taste of something fried is often very strong, both between one bathroom and the other at the sea and in summer dinners, when the fresh air is perfect to finally sit at the table with the desire to taste something warm. The fried foods are luscious whether it is tempure, batters, breadcrumbs with breadcrumbs and eggs, flours and simple fries. Beyond the type of recipe chosen, it is important to bring theoil at the right temperature to prevent the food from burning if the oil is too hot or excessively absorb an insufficiently heated oil. To make sure that the food is crunchy, it is good turn them around and move them continuously while they cook.

And if you feel like getting fried, you just have to choose between the recipes: spools of zucchini and breaded flowers, morsels of golden monkfish, mozzarella in a carriage, spatula fish tempura, figs and soy, stuffed anchovies with sage, trout à la vauclusienne, fried chicken breasts and puntarelle salad, donuts with honey cream, cod in batter and panzanella, fried shrimp and mullet with mayonnaise with watercress, Stuffed Pumpkin Flowers fried, shrimp croquettes and fava beans guacamole, meatballs of herbs and quinoa with pecorino cream, kalitsounia, appetizer from Crete, Eggplant Fritters with pink mayonnaise, meatballs with spices, Milanese cutlet, pumpkin flowers in chickpea batter, squid of arancino, veal cutlets with vegetables, nuggets of sea bream breaded, fried mixed with squid ink, anchovies in a carriage with spicy provolone, Pumpkin In Batter flowers with beer and creamy robiola, breaded zucchini with asparagus mayonnaise, breaded eggs with a tender heart, breaded mullet with Pastis sauce, fried anchovies and spring onions with chickpea tortelli, breaded aubergine slices in taralli, chicken cutlets with asparagus and snow peas, zucchini in scapece, tantalizingly sour, breaded sardines with dried tomato and oregano, pea croquettes and cream with oregano, sword cutlets breaded with cucumber and peach, Stuffed Pumpkin Flowers of sardines with dried tomato sauce, bread and panelle is fried chicken and popcorn.