Tag: Italiana

The legend of tortellino told by the rezdore- La Cucina Italiana – Italian Cuisine

Who invented the tortellini? We are told by the Emilian rezdore, among the protagonists of the special July issue of La Cucina Italiana. You can find them on page 42, service "The navel of the world" by Sara Tieni

A few words can fully tell the magic and tradition contained in the tortellini. For this reason, we thought of doing it through the voice of those who still contribute to making them a symbol of love, family and above all goodness. Who better than the rezdore of Castelfranco Emilia can you reveal the secrets and the legend of the tortellino?

The rezdore – as they say in the Emilian dialect – they are the "rulers" of the house, those who in the past supported the head of the family and managed all aspects of family life within the home. Among the responsibilities, there was certainly no lack of preparing the perfect pastry for tortellini.

We had the pleasure of meeting some wonderful rezdores at the voluntary association San Nicola, in Malvasia Castle in Panzano. To tell us the legend of the tortellino was Graziella, 75 years old (in the photo below you can see her together with her granddaughter Valentina, 21 years old, ready to receive the teachings of her grandmother).

The legend of the tortellino

Bologna is Modena they have always claimed the paternity of the tortellino, but Graziella has no doubts. The tortellino was born in Castelfranco Emilia: a slightly drunk host had the good fortune to host a splendid woman in his inn (according to one version of the legend, it was Venus himself) and, peering through the lock of the room, he was shocked by its beauty. His navel was particularly striking, so much that he decided to reproduce it with fresh pasta …

In video below you can discover the legend of this legendary stuffed pasta, watching the closing of the tortellino performed by the expert hands of Graziella. Listening to its history with an authentic Emilian accent is a plus not to be missed.

Atayef: the Middle Eastern pancake – La Cucina Italiana – Italian Cuisine

A dessert for those who love sweets … sweets! And for those who love to experiment even beyond the Italian tradition

qatayef, but also Katayef, call as you like these similar to Middle Eastern pancakes because it seems to be the same thing. Two different names, but the same recipe. These are bundles with a dough similar to that of the Pancake, but be prepared with brewer's yeast and without eggs.
They are stuffed with fresh cheese, walnuts and almonds and then fried in butter.
The thing that makes them even more gluttonous is the bath in sugar or honey syrup.
Needless to say, they are the end of the world!

qatayef

The Qatayef recipe

Ingredients

For the dough
200 g of flour, 2 tablespoons of flour, 5 g of brewer's yeast powder, 300 ml of water, 15 g of sugar, 30 ml of seed oil, salt

For the filling
100 g of cottage cheese, 75 g of walnuts, 50 g of soft dates, a pinch of salt, butter for frying

For the syrup
250 g of sugar, 250 ml of water

Method

Dissolve the yeast in the water and then add the sugar and two tablespoons of flour.
Leave the mixture to rest for 10 minutes and when bubbles have formed on the surface, add the rest of the flour, oil and salt and mix well.
Cover the bowl with cling film and let it rise for two hours.
Heat a non-stick pan with a piece of butter and slowly pour the mixture, just like you do to prepare pancakes.
Cook them only on one side, until bubbles appear on the surface.
As you go on cooking, put the pancakes aside and cover them so they don't dry out.
Meanwhile, prepare the filling by whipping the ricotta, walnuts and pitted dates.
Stuff the pancakes on the raw side and fold in half, pressing well on the edges to seal the pasta, or leave only one end open. You can use some water to help you.
Fry the qatayefs on both sides in hot butter and serve with honey syrup or hot sugar.
To prepare the syrup, dissolve the sugar or honey in the water in a saucepan over low heat. It must not caramelize.
They should be eaten immediately, still warm.

Cooking in the oven

If you don't want to fry the Qatayefs, brush them with melted butter or vegetable oil and place them on a baking tray lined with parchment paper.
Bake in a preheated oven at 200 ° for about 20 minutes, or at least until they become golden.

Some variations

The syrup can be flavored with orange and lemon blossom water if you want a tastier and more fragrant dessert.
The filling can also be done only dried fruit with the addition of coconut flour if you don't like ricotta or if you want a vegan version, and in this case use the coconut butter or oil for frying.

Brandy Roast Beef Recipe – La Cucina Italiana – Italian Cuisine

With the use of the pressure cooker, in addition to perfect cooking such as in the oven, you also get an excellent cooking base with which to season the meat and finish cooking the vegetables as an accompaniment

Ingredients

1 kg sirloin of beef
250 g carrots
250 g Brussels sprouts
rosemary
sage
brandy
butter
extra virgin olive oil
salt
pepper

Duration: 50 min

Level: Easy

Dose: 8 people

Tie beef sirloin with a few rounds of kitchen twine.
Peel carrots. Cut the Brussels sprouts in half and blanch them for 4-5 minutes in salted water. Drain them and set aside.
melt in the pressure cooker 30 g of butter with 2 tablespoons of oil and add a sprig of rosemary and a sprig of sage. Add the meat and brown it on all sides, turning it with two wooden spoons so as not to pierce it and not to disperse the juices.
Pour with 1/2 glass of brandy, over low heat; salt and pepper. Close the pressure cooker and cook for 10 to 15 minutes from the whistle, depending on the preferred degree of cooking. Turn off and let the steam out of the valve, remove the roast beef and let it cool on a wire rack.
United at the bottom of cooking a knob of butter, remove the herbs and reduce the sauce by half. Add the vegetables and cook for another 5 minutes in the sauce. Serve the roast beef with the vegetables and the cooking sauce.
To know: in general, for a pink roast beef calculate, from the whistle, 1 minute of cooking for every 100 g of meat (with the traditional pressure cooker).

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