Tag: Prepare

how to prepare cookies for wine – Italian Cuisine

They are donuts that give off the aroma of wine, covered with sugar. Excellent to be served after a meal. Because simple things are good for the soul

If after a dinner with friends make some wine or if you have opened a bottle, but unfortunately the scent and taste were not what you hoped for, what can you do? Of course prepare cookies.
The mbriachelleas can be easily guessed from the name, they are gods biscuits with wine very simple to prepare.
They can be a form of donuts or of sticks and they are covered in sugar.
They are ideal to be served after a meal with a good glass of cooked wine or with an intense and full-bodied red and the true connoisseurs love to dip them in the wine a little 'as you do with the cantucci.

The ingredients of the mbriachelle

Preparing these biscuits is very simple. Always remember that you must use the same amount of oil and wine and then slowly add the flour until you reach the right consistency.
We can say that for 500 g of 00 flour you will need a glass of 200 ml wine and a little oil.
Regarding the sugar, adjust yourself according to your tastes. For the proportions given, a glass of sugar is sufficient also because other must be added on the biscuits before cooking.
The yeast? If you prefer a fairly soft consistency put a teaspoon, but they are also very good crispy and therefore without yeast.

How to make mbriachelle

First mix the wine and oil and then add the sugar and very slowly the flour, continuing to work the dough, which must easily become malleable, soft and not too dry.
You decide whether to add a teaspoon of yeast or not.
Then form some snakes and close them around a finger to get small donuts.
Gently place them in the granulated sugar and then place them on a baking tray bake at 180 degrees for about 15 minutes. Once ready, they are kept for many days.

Which wine and which oil?

Regarding the choice of wine used simply what you have available.
Red, rosé or white, with or without bubbles, you can really go crazy and you will discover how many different flavors and flavors can emit these biscuits based on the ingredients you use.
On the choice of oil, however, we recommend a good oil evo, but if you prefer a more delicate taste, a peanut oil will also be good.

Now take a look at the tutorial for some more advice on preparing mbriachelle

Prepare together the polenta tanning, the most delicious there is! – Italian Cuisine

Filante di formaggio, polenta concia is the top dish to regain energy after a day of skiing or simply to warm up with taste on cold and dull days

There polenta tanning it is a typical dish of the Aosta Valley tradition, made of polenta, cheese and butter. A recipe without doubt caloric, but suitable to restore itself in the harsh climate of the mountains. In reality calories are not given by polenta, but by its seasoning butter and cheese, so you can choose whether to bring to the table a more or less rich and substantial dish.

How to make polenta: the rules

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Fontina, an ancient cheese

There fontina it is a typical Valle d'Aosta cheese, which received the Dop certification (Protected Designation of Origin) and for this reason it is produced following the rules of a specification. It is made only with milk (it takes 100 liters to make a fontina form) of cows born and raised in the valley, which in the summer graze in the open air on the lawns and that in winter they eat the hay collected in the valley bottom fields . They are used native milk ferments and seasoning takes place in natural caves in Valle d'Aosta.

The right flour for polenta

Usually you use the corn flour for polenta. But there is not only one! The craving It is a coarsely ground corn flour and is suitable for rustic polenta. It goes well with stewed meat dishes. The medium-ground flour has a finer grain, is softer and goes well with vegetables, legumes or sausage. There is also a flour a fine grinding, which remains very soft and is used for more delicate dishes, with fine meats and game. Choose the one you like best!

The recipe for polenta tanning

To prepare the polenta tanning you will need 200 g corn flour, 120 g toma, 120 g Val d'Aosta fontina, 120 g butter, grated parmesan, pepper, salt. First of all, put a saucepan on the stove with 1 l of water. As soon as it boils, add salt and then add the flour to the rain, stirring with a whisk, to prevent lumps from forming. Cook for about 45 minutes, always stirring with a wooden spoon to prevent the polenta from attacking on the bottom. It will be ready when it detaches itself from the walls of the pot. At this point add the cheese with the crust and cut into cubes. Mix well, sprinkle with a little pepper and pour the polenta tanning on a serving dish or on a cutting board, sprinkle with parmesan cheese and of butter, previously melted in a saucepan.

polenta-tanning

In the tutorial, some suggestions for a perfect polenta!

10 recipes for Christmas to prepare in advance – Italian Cuisine

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The morning of the 25th December It is a special moment for all families. There are those who wake up calmly, but those who are raised at dawn to find out if Santa is really past! That's why, where it's possible, it's useful prepare in advance the dishes of the Christmas lunch, moving ahead between Antivigilia and Christmas' Eve. Not sure where to start? Every preparation has some parts on which it is possible to take advantage!

Some examples? THE ravioli resist in the freezer for a long time, just season them to the last or prepare them already messed and let them gratin last minute. The same goes for cannelloni is timbales as for the terrine of lasagne and fresh salmon, which you'll just have to cook in the oven. Do you have doubts about the appetizer? The liver paté with jelly rings it is kept in the refrigerator, the same as the tuna mousse and the classic Russian salad. Do you think this is not possible with fresh fish? The stewed capitone it will amaze you! Discover the best recipes for Christmas to prepare in advance of Sale & Pepe.