Tag: Italian

here are 4 really unusual beers – Italian Cuisine

From Klanbarrique, the "alternative rib" of the Italian Brewery, four beers come from the collaboration between the master brewer and two enologists from Trentino Alto Adige. To be experimented at the table in unexpected and surprising combinations

What can happen when one of the most renowned Italian brewers meets two enologists from Trentino Alto Adige? It happens that the temptation to trespass is irresistible. It happens that everyone feels freer to dare in an area that is not his, thus bringing the point of view of doing beer in the field of wine and viceversa. It happens that from a partnership and a beautiful friendship come four bottles that represent the link between the two worlds.

The protagonists of this story are Agostino Arioli, founder and brewer of the Italian brewery, one who has not lost the desire to have fun and experiment; Andrea Moser, kellermeister of Caldaro Winery – the largest South Tyrolean cooperative by number of hectares and members – e Matteo Marzari, winemaker of the Trentino winery De Tarzcal, renowned for the Marzemino.
About three years ago, the three gave birth to Klanbarrique, a line of beers that makes the point of strength contamination between ingredients and techniques and which, not for nothing, has as its claim barbaric fermentations.

Ultimate Beer Included. — The Last Inclusion.

The beers

Four beers presented, combined with the chef's dishes Vittorio Tarantola, patron of the homonymous restaurant of Appiano Gentile (CO). The intent was to demonstrate the great versatility on the table and the ability to be an interesting alternative to wine. He opened the dances theLast included, a beer made with the classic method of sparkling wines, to which hops have been added in the liqueur de tirage. The froth, that is, the creation of bubbles, then took place in the bottle, in a time of about a year, then the beer was flattened, filled with Tipopils beer (one of the great Italian brewery horses) and refined in bottle. It has been served with yellow squash cooked in oven, cotechino, escarole, cloud of white potatoes and crispy lentils: beer of great freshness and easy to drink, despite the complexity, has an elegant bubble and has proved perfect in combination with cotechino . Keep in mind for a different (and a bit snobby) New Year's toast.

There Wildekind it is a high fermentation beer of Belgian inspiration, matured for a long time in old wooden barrels, where previously it was made to refine red wine, and added with brettanomyces, a wild yeast that gives it complexity and a little "animal" aromas. After a year of aging, the first born in the Klanbarrique house is complex, fruity, vinous and not by all. In any case, it is to try with blue cheeses and long-term meats. The combination proposed by Vittorio Tarantola was with a risotto shaded with the same beer and seasoned with blue of Moncenisio and beetroot powder. Good for cheese, a little 'less for risotto, too delicate to support the aromas of Wildekind.

There Padosé it is an amber beer, low fermentation, still worked according to the classic method, to which are added black currant berries (about 10%) grown in the province of Lecco. After a maceration of a month's currant, it rests on the lees for over a year. The inspiration for making this beer came from the famous Kir Royale cocktail, made with champagne and cassis syrup. It is a surprising creation, able to combine the essence of beer, sparkling wine and cocktail in one gulp. Fruity, an overwhelming and refreshing drink, it was served with a venison with black pepper, spicy blueberry sauce and roasted onion, demonstrating a not indifferent body. Of course it is to try also in combination with fish and fruit and vegetable salads… could be addictive!

With dessert – a caramelized apple with walnuts, fresh goat cheese ice cream, panettone and a sprinkle of 18 Moons of Marzadro brandy – the Moonshare, a high fermentation and high gradation beer (10.1%), refined for a long time in wooden barrels previously used for the aging of grappa. The combination here has been centered in full: power and complexity make it interesting even with a strudel accompanied by custard, very intense cheeses, Christmas sweets. But it is also perfect to sip out of the meal, in front of the fireplace in a log cabin mountain.

Cornbread muffins for Thanksgiving Day – Italian Cuisine

An American recipe that can not miss in the classic Thanksgiving menu. We offer it as a single portion, to be served salty or sweet

The cornbread and the Corn bread that prepares in the United States for the Thanksgiving Day (this year on November 22nd), but not only.
It is an exceptional accompaniment for many dishes, especially when the dressing is particularly rich, being a bread tall and spongy which absorbs sauces and sauces.
We want to propose it to you today single-portion version, in the form of muffin.

How to prepare the cornbread muffins

Stir in a bowl 200 g of corn flour, 1 teaspoon of bicarbonate, 1 teaspoon of salt and 3 tablespoons of sugar and in another container beat with a whisk by hand 200 ml of whole milk, 100 g of eggs (without shell) e 50 g of melted butter warm. Add the two compounds, always mixing with a hand whisk to remove the lumps.
Pour everything into a greased and floured muffin pan and cook for 30 minutes at 180 °.
Someone likes adding doughs into the dough canned corn kernels to feel its consistency under the teeth. We advise you to try why it's worth it.
If you want to enrich them further you can do it with some steamed vegetables left quite crispy. Some broccoli florets, for example, would be particularly good!

Same recipe, different molds

We have proposed the corn muffins, but with the same recipe you can prepare an extraordinary one bread in the box cooking the mixture inside a plumcake mold.
If you love sweets, instead, you can turn the cornbread into a cake adding a little sugar at the dose of the basic recipe, a little 'of cinnamon and, why not, nuts and raisins.

How to serve the cornbread

The cornbraed should be brought to the table cut into cubes or, as we have suggested, in single portions.
The important thing is that it is quite tall and soft so that you can pick up the most tasty and tasty condiments.
Keep it well covered and in a dry place for two days at the most and eat it before it gets too dry. Since this is a typical Thanksgiving dish, the famous stuffed turkey, sweet potatoes, pumpkin or bean soup, bread and chestnut filling and classic pies, pumpkin pie or pecan, will also be on the table along with this delicious bread. pious.

5 errors of the pumpkin pie

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If you want to try the cornbread muffin you just have to put yourself in the kitchen with our recipe in hand.
Take a look at the first our tutorial to also discover some interesting variations.

Ciambella babà Recipe – Italian Cuisine – Italian Cuisine

Ingredients

400 g fresh cream
365 g sugar
250 g flour 0
250 g grape juice
150 g rum
130 g milk
2 small eggs
75 g butter
15 g fresh brewer's yeast
5 g salt
powdered sugar
star anise
cardamom
cinnamon in cue

Duration: 3 h

Level: For experts

Dose: 8 people

For the donut babà recipe, pour the flour with the crumbled yeast and 15 g of sugar into a large bowl. Mix and add the milk, the lightly beaten eggs, the salt and the softened butter, into small pieces, obtaining a soft, almost creamy mixture. Stir for 4-5 minutes until the dough is perfectly smooth. Collect it in a pastry bag and distribute it in a donut mold, diameter 22 cm, after buttering it (we have used one in shaped silicone, which does not need to be buttered). Cover the mold with a damp cloth or film and let rise at 27-28 ° C for 1 hour and 30 minutes: the dough volume should double. Bake at 160 ° C in a static oven for 40-45 minutes. Take the donut out of the oven, turn it out after 5 minutes, turn it upside down on a wire rack and bake it for another 5 minutes, then let it cool.
For the syrup: Pour into a saucepan 600 g of water with grape juice and 350 g of sugar, 3 stars of aniseed, 3 pods of cardamom and a piece of cinnamon. Boil for 3-4 minutes, adding the rum (to taste) when the liquid begins to cool.
To complete: place the donut on a wire rack, placed over a container, and pour the syrup over it, sprinkling it well. Recover the drained syrup and pour it back onto the donut. Let it drain.
Heat 3-4 ladles of syrup in a saucepan until it reaches the consistency of a fluid honey. Brush it on the surface of the donut to polish it. Whip the cream with a tablespoon of powdered sugar and decorate the donut.