Tag: making

Like making pickled asparagus – Italian Cuisine

Pickled asparagus is the easiest way to enjoy these vegetables for as long as possible, even when they are no longer found in supermarket counters

How many are the vegetables that we love and we would never want to do without, even when their season is over and it is no longer possible to find them if not frozen? There is a way to extend the life of some of your favorite foods a little, and to add them in brine. It also works with asparagus!

The brine, an ancient method for preserving

Using salt to store food is a method that goes back toancient Rome, where the meats and fish were put under layers of salt in order to be kept for a long time. Fruits and vegetables were instead immersed in solutions of water and salt, the brine precisely, because they kept for days. Methods that have come down to us and that are used both for industrial preserves and for home preserves. The basic recipe for brine plans to use 100 g of salt for each kg of vegetables. Then add herbs to the water and salt aromatic, various seeds, chili pepper, garlic cloves or citrus peel, to personalize your preserves.

There is not just one asparagus …

They exist more than 200 varieties, different in shape, color and taste: the best known are the green ones white Bassano, asparagus wild (thinner) and violet, which are actually white asparagus whose tips have unearthed and turned purple. Rich in mineral salts, they have purifying properties and they are also suitable for those who have to lose weight because low in calories. You can use the ones you prefer for this preparation.

How to make pickled asparagus

Ingredients

2 kg asparagus, 1 lemon, 4 bay leaves, 200 g salt.

Method

With a potato peeler, make the lemon zest and then squeeze it. Take the asparagus, remove the most leathery part of the stem and wash them. Then leave them to soak in a bowl with water and lemon juice for 15 minutes. Then drain the asparagus, dry them and tie them with string in small bunches that you will put in a high pot with water that reaches up to 2 cm from the tip. Boil them for 5 minutes and then turn off. Drain them again and throw them in a bowl with water and ice. After 5 minutes, remove them, dry them and set them aside. Now prepare the brine: in a saucepan put two liters of water and 200 g of salt. Bring to a boil and then turn off. Now take the asparagus and place them in the jars you have previously sterilized. Place them on their feet, close to each other and add the bay leaves and lemon zest. Pour the brine into each jar to the brim. Close them and then place them inside a pot full of water. Boil them for 1 hour then let them cool inside the pot. Dry them and put them in the pantry, your pickled asparagus are ready! To consume them, wait 2 weeks.

In the tutorial some more tips for making pickled asparagus

Let's try making the filascetta, the typical focaccia of Lake Como – Italian Cuisine

With red onions and cheese, it is called this because the hot cheese on the pasta "row" while cutting. Here is the recipe to prepare it at home

"There filascetta it's a flat bread typical of the Lario area, on the Lake Como and more precisely of a country, Dongo, which claims its birthplace. It's about a recipe ideal for aperitifs, for a standing dinner, for an afternoon break for young and old.

Why is this focaccia called filascetta? Because, covered with cheese, it turns out to be a beauty when it is ready to eat and breaks into several parts to serve it.

In the original recipe of the filascetta there are also onions red. Let's see it.

How to prepare the string at home

Ingredients

The ingredients they serve for prepare the string are: 400 g of flour, 15 g of fresh brewer's yeast, 350 g of red onions, 150 g of stringy cheese such as scamorza or fontina cheese, 40 g of butter, extra virgin olive oil, salt, sugar.

Method

To prepare the filascetta at home kneading the flour with oil, salt and yeast dissolved with a little warm water until a soft and uniform dough is obtained which must rest, protected from a damp cloth, for about an hour and a half in a dry place.

While the dough rests yes they clean the onions and cut into thin slices, then in a saucepan with the butter they dry on a very low heat for about 45 minutes, being careful not to burn them.

It's time to pick up the dough, knead it a little more with your hands and give it the shape of one donut before putting it on the pan. At this point, the filascetta pasta is seasoned with onions and cheese cut into thin slices, a pinch of salt and one of sugar and put in the oven. The cooking must be at 190 ° for about 25 minutes.

The focaccia should be eaten preferably when it is still hot.

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Mother yeast: refreshments and bread making – Italian Cuisine

How to make sourdough at home to bake the best bread ever

If you too are fascinated by leavening with mother yeast, the time has come to do it at home. The time we have available in this period will help us to follow it in all the steps, refresh it and learn the right technique to always have it at home. As you will see in the tutorial below, created by our stylist Beatrice Prada followed and guided at a distance by the chef of The School of Italian Cuisine Davide Brovelli, it starts with the fermentation of the fruit, goes on to the preparation of the first sourdough, continues with refreshments, dough and folds up to a loaf ready to be baked. Let's start?

Ferment the fruit to make the mother yeast

There are several foods and starters that will allow us to make sourdough at home including yogurt, fermented fruit and other ingredients that contain a sufficient acidity. In this tutorial, we will see how to start from fresh fruit. Put in a bowl 500 g chopped apples, 250 g of organic raisins and a liter and a half of water. Add a spoonful of honey and let it brew 5-7 days sealed with cling film at room temperature.

The first sour dough

The next step to making sourdough at home is to filter the fermentation water and mix 200 g with 200 g of flour (preferably flour 0 or 1). Knead.

Pour the sour dough from the pitcher of the mixer to the bowl, cover with plastic wrap and leave to rest for 24 hours at 25 ° C.

After 24 hours, the dough looks like this:

The refreshment

Refresh the mother yeast with 100 g of sourdough, 100 g of flour and 100 g of water and let it rest again.
In the meantime, with the waste I can already make bread, but adding a small percentage of beer yeast because our sourdough is still not strong enough. After another 24 hours, our dough will have made bubbles!

bakery

Now, to start baking, pour 55 g of mother dough, 400 g of Manitoba flour, 100 g of semolina and 350 g of water. Knead.

Below, what the dough looks like after processing, during rest and after 3 hours of leavening, doubled in volume.

The folds

Now is the time to work the leavened dough with mother yeast, spreading it and proceeding with the folds. As you can see in detail, the dough makes bubbles!

Make bread with sourdough

Once the folds are made, knead the dough to give it the desired shape, sprinkle it with a little flour and let it rise for another two or three hours.

Baking homemade bread with sourdough

Bake the loaf and bake in oven preheated to 240 ° C for 20 minutes on a high floor and with a bowl of water in the oven. To check the cooking, "knock on the bottom"! If the sound is hollow, it is ready.