Tag: SEPTEMBER

STARS AND FOOD – WEEK FROM 31 TO 06 SEPTEMBER – VIRGO – Italian Cuisine

"One of the great pleasures of life is doing what people say you won't be able to do.”Walter Bagehot

Lucky from 24 August to 22 September

Special ingredient: Fresh coriander. HERE what you need to know about this aromatic herb.

Vegetable brings luck: Eggplant and green beans.

The chef recommends: Imagining that you have super powers is the only way to overcome a surreal reality. Many times we find ourselves dealing with a reality that exceeds all predictions and all imaginations. There is only one way to overcome certain peaks to climb, fantasizing about having superpowers that can overcome certain obstacles. Dear Virgo, as you well know I am part of your coven, we must unleash great super powers to overcome reality and live it simply by enjoying it. I'm thinking about my superpowers that will get me through my birthday next week, I don't know what superpowers you have. Mine often work well in the kitchen and yours? #NourishWithSuperPower

Dish of the week: Eggplant Milanese breaded with oats with zucchini stewed with coriander. HERE you will find the best recipes with aubergines but know that to bread them you can use different types of ingredients, from crumbled breadsticks to flour with cereals!

Magic fruit: White and yellow melon. Prickly pears. HERE you can find another idea to turn melon into a fantastic appetizer.

Aperitifs and picnics in the vineyard in September. In Piedmont – Italian Cuisine

Greedy and fun initiatives of a winery in the Asti area, aperitifs and picnics in the middle of the vineyards.

The Covid-19 period and the consequent closure of wineries and clubs have sharpened the ingenuity of many producers in the post lockdown era, to approach loyal customers, attract tourists, but also those who stayed in the city during the summer.
Among these, also the Bologna family with the Braida Wine Resort in Rocchetta Tanaro (Asti). Raffaella Bologna and her brother Giuseppe organized aperitifs and picnics in the vineyard throughout the summer, which were sold out. Given the success of the initiative in recent months, the Bologna family has decided to repeat both the aperitif in the vineyard and the picnics.
First appointment of'AperiSunset Friday 11 September starting at 7pm, to enjoy an unforgettable sunset on the Asinara hill, tasting Braida wines (Il Fiore Langhe Doc, Limonte Grignolino d'Asti Doc or Il Bacialè Piemonte Doc) together with a dish prepared by the Dolce & Salty (vegetable couscous, friciulin, salami, cheese with Cugnà, peaches with Brachetto d'Acqui Braida).

Two new new dates for i Picnic in the vineyard: Sunday 6 and Sunday 20 September, from 5 pm: a blanket spread out on the lawn, the cheerful air of a summer afternoon, assorted baskets ready for a rich and delicious sinoira snack.
100% Piedmontese recipes such as the wines offered in combination, all from Braida.
The picnic offer at the Braida Wine Resort is divided between classic basket (veal with tuna sauce, Piedmontese appetizer, potato and green fritter, focaccia, cheese and salami, seasonal fruit salad, hazelnuts, corn biscuits, water), veg version (Piedmontese appetizer, cheeses, potato fritters, focaccia, courgette omelette, spicy olives, seasonal fruit salad, hazelnuts, corn biscuits, water), baby basket (sandwich with cooked ham, sandwich with salami, parmesan, mini mother-in-law's tongues, seasonal fruit salad, apricot fruit juice, water).

We asked Raffaella Bologna for one of the recipes proposed in the picnic baskets and she told us about thePiedmontese appetizer, also perfect for winter dinners-

"For the picnics at the Braida Wine Resort we have chosen a selection of local and typical dishes, in the name of lightness, color, simplicity. Directly from the recipe book of the Bologna house – "Braida", I propose the recipe for the typical Piedmontese peasant appetizer, which amazes and conquers and is suitable for a summer picnic. A great variety of vegetables combined together in an exquisite mix. The Piedmontese appetizer or Piemontese Giardiniera is what we often serve because it satisfies vegans and not, it is colorful, it is a fresh and seasonal appetizer. It can also be kept for the winter. It can then be enriched with eggs, tuna and… imagination! The vegetables used to prepare it: carrots, celery, cauliflower inflorescence, onions, peppers, green beans and gherkins. The vegetables must be washed, cut into chunks and cooked, then drained and placed in airtight glass jars, taking care to distribute the various types of vegetables in uniform quantities for each jar. The jars should be stored in a cool and dark place. The Giardiniera is ready for consumption at least one month after packaging and, normally, it can be kept for about a year. It goes very well with Piedmontese cured meats .

Recipe

Ingredients (for a dozen jars)

500 g of celery
500 g of onions
500 g of green beans
500 g of cauliflower
500 g of peppers
500 g of carrots
3 kg of ripe tomatoes
3 bay leaves
2 teaspoons of sugar
1 glass of vinegar
extra virgin olive oil
coarse salt

Method

Wash the vegetables well and cut them into cubes. Then, wash and peel the tomatoes; cut into the skin and pass them for a few minutes in boiling water. In a little extra virgin olive oil, brown a very finely chopped onion; add the bay leaves and tomatoes and cook everything for about half an hour. Now pass everything in the vegetable mill and bring the past to a boil. As soon as everything boils, add the diced vegetables and sugar.
To respect the different cooking times, the vegetables must be added to the past at an interval of 10 minutes from each other, in the following order: celery, carrots, onions, green beans, cauliflower, peppers.
After ten minutes after adding the peppers, add a glass of extra virgin olive oil, one of vinegar and a handful of coarse salt and mix well so that the ingredients blend together.
Sterilize the jars by placing them in a hot oven for 10 minutes. Pour the Giardiniera into the jars, close them tightly and turn them upside down.
All that remains is to put the jars in the pantry, letting the gardener rest for at least four weeks before enjoying it, perhaps during a relaxing picnic in the Monferrato vineyards!

"The Braida wines that I propose in combination are the following: Langhe Nascetta La Regina, Serra dei Fiori, a soft and aromatic white wine that comes from the high Langa from a rediscovered Nascetta grape; Lively Barbera del Monferrato La Monella, Braida, exuberant red wine, lively and perfect for the sweet and sour appetizer ".

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When the garden goes under glass … is on sale in September – Italian Cuisine

There is ciambotta and there is donut. Do not confuse them, they are related, but not the same. The first is one of the best known dishes of the tradition of our South, a very tasty mix of vegetables that varies in composition, cutting and cooking from Abruzzo to Molise, from Campania to Calabria, to Basilicata.

The second is a preserve that prepare the women of Grottaminarda, a small town in the province of Avellino, alone and only there. They share the peasant origin and the vegetables from the garden.

Few ingredients are needed for the donut to acquire its exceptional flavor: tomatoes, preferably long type San Marzano, which were once collected and placed on the ground covered to ripen completely, basil, salt, chilli and above all a particular type of pepper that grows only on site and gives the preparation the quid which makes it unique. Small, spherical, 6-8 cm in diameter, dark green in color, it reaches the maximum fragrance and the right ripeness in this period.

Tradition has it that the night before i peppers are cut into not too small strips and left in a cool place. In the morning it's time for the tomatoes, cut into wedges and placed in the jar with the proportion of two wedges each piece of pepper and then a few leaves of basil, salt, chilli and so on up to the top. Once closed, the jar will follow the fate of the classic tomato paste, covered with water in a saucepan to boil over moderate heat for 60 minutes.

The beauty, or rather the good, comes later. Because his love marriage is with pasta (but nothing forbids new experiments with eggs and meat). The preserves poured into a pan with oil and garlic will be cooked for about half an hour and then will tastefully season the typical homemade Irpina pasta: cicatielli. That is i durum wheat semolina cavatelli that the tradition of "handmade" requires in several versions: one finger, two fingers, three fingers depending on the technique used for get out or cecare the various cylinders of fresh pasta. THE cecatielle with ciambuttèlla they were once served in the spasetta a large plate placed in the center of the table, often the only one in peasant families, from which everyone served. In the absence of the original cavatelli, industrial ones are also good, or other short pasta, including paccheri. As for cheese, it shouldn't be added, but who has tried a sprinkling of cacioricotta he has not repented.

The donut is now included in the list of traditional products of the gastronomy of the Campania Region, but it cannot be bought, it does not exist on the market even in Grottaminarda: it is made by private individuals and given to friends. So all that remains is to go there to make new friends … disinterested.

Laura Maragliano
on Sale & Pepe of September 2020