Tag: Slowly

The time has come to prepare the goulash (and eat it slowly) – Italian Cuisine

All the secrets of the traditional Hungarian dish and the recipe to prepare a state-of-the-art goulash and fall in love with it

A good plate of steaming meat is what it takes to restore us from the first colds of autumn that, even from a climatic point of view, will arrive sooner or later. With a wise touch of paprika, then, the situation becomes more intriguing: to taste to believe.
The dish that is making our hearts beat is the traditional Hungarian goulash which in the original language would be called gulyás. The name comes from gulya which means cattle herd. The meat usually used to prepare it is in fact the beef, preferably with the part of the anterior front, neck or shoulder.

In all Central and Eastern Europe, however, one can find interesting variations based on fish, white meat and sheep. The classic recipe was born from the Hungarian herdsmen who they cooked the meat in a big pot put on the fire, flavoring it with lard, onions and paprika. Potatoes cut into wedges or coarse nuts and shredded carrots are also often used at home. The recipe, born in the Middle Ages and consumed until the XVIII century only by the farmers of the prairies, spread also in the bourgeois houses and beyond the borders of the nation. Among all Hungarian meat stews, including the pörkölt and paprikás (which also contains sour cream), the gulasch has emerged, becoming a symbol of Hungarian gastronomic culture. But it is not a case. During the political conflict with Austria in the late 1700s, Hungary had a need to prove itself culturally independent and to differentiate itself from Austrian customs. The goulash was chosen as one of the symbols of Hungary and soon became famous throughout Europe and the world.

In the gallery below you will find a more contemporary version of the traditional Hungarian dish where the butter has been replaced with lard. The addition of tomato, not present in the traditional recipe, will make it possible to "lighten" the seasonings necessary to prevent the meat from drying out.

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Gozo, the island of the island where life runs slowly – Italian Cuisine

Little inhabited, less touristy than the larger island and faithful to tradition: in Gozo, a few kilometers from Malta, lies the Mediterranean as it was. And genuine food, made like once

Malta is not alone, it is an archipelago in the middle of the Mediterranean, and Gozo is the second largest island. A 4 km ferry ride from Malta, from Italian students and excursionists, Gozo is a small, slow and silent paradise. Island of the island, in Gozo life flows following the rhythm of the past and the spaces are immense despite the small distances, because people are few and tourists even less. Many come on an excursion, spend a few hours and leave, leaving to its inhabitants an environment and traditions that are still alive and genuine. Retreat for those seeking peace and tranquility, even in the most populous town of Rabat (6000 souls), life is that of a village and the evening nightlife runs between a game of cards and a glass of wine. Gozo remains protected from the sea and a place where the Mediterranean can still be found as it was. It's enough to stop to understand it and to live a truly human-sized vacation.

Pastizzi and kapunate

The summer never ends, the sun shines all year and Gozo has always been a destination for nature lovers, underwater diving in the clear sea and archeology enthusiasts. But it is also a paradise for foodies, because there is also authentic food. The ingredients and flavors are those of our sea: juicy vegetables, lemons, olives, almonds, pine nuts, aromatic herbs … All the good things Spain and Greece, Italy and the Maghreb have in common: they eat pasta, fregola , but also the Hävla; the caponata is sweeter, with honey and raisins and is served as an appetizer, as the Arabs would do, together with a cream of broad beans which is a kind of encounter between a chickpea hummus and the macco of Apulian broad beans. There are the rustics, the Sicilian cannoli, the espresso coffee: there is a lot of Italy, but with incomprehensible names at the moment, because if the Kapunata, i ravjule the minestrasi immediately understands what they are, the timpana instead or the pastizzi leave dumbfounded: baked macaroni timbale, the first, puff pastry filled with ricotta or peas, the second.
Maltese cuisine is a crossroads of centuries of history, but the cuisine of Gozo has something unique. Island of the island has slowly absorbed the influences, and today this means that while in Valletta restaurants and clubs open, cocktail bars and emerging chefs, in Gozo the flavors, the recipes, the ingredients are those of the past: authentic.

Homemade cheese and carob syrup

Gozo specializes in traditional food products such as the gbejniet, a sheep's milk cheese that is used fresh, as a filling also for pastizzi and ravioli, or seasoned, dried, marinated or peppered. Famous for his cheese, the breeder and producer Ta ’Rikardu, who also has a restaurant and a laboratory in the center of Victoria. Local specialties that cannot be found elsewhere, the sweet tomato sauce spread on bread (known as the Magro Brothers a Xewkija), carob syrup and prickly pear liqueur (found in stores like Jubilee Food or Vini e Capricci) . To take home an easy-to-carry souvenir instead, the salt of the traditional salt-works by the sea, carved into the rock, is the perfect idea.

Kinnie and craft beers

The national drink in Malta is called Kinnie, halfway between a cola and a chinotto, it is drunk in cans almost everywhere and the recipe remains secret since 1952, but there is also a production of craft beer and native wines to be discovered . Even on the small island of Gozo, the Lord Chambray brewery produces ipa, ale and stout very rock'n'roll and is found distributed a little in all the bars. To find out how to produce the island's unique wine and terroir, book an aperitif with traditional snacks from Tal Massar, a winery in the village of l-Gharb.

Street food in bakeries

The food here is genuine, you feel it by tasting the products of small artisans. The Gozo ovens are one of the island's attractions, at least for those looking for real experiences. You find them following the smell of freshly baked bread and they are the most correct (and really cheap) addresses to try a couple of the island's specialties. From the wood-fired ovens the Gozitan ftira is baked, a pizza topped with tomatoes, olives, capers or the sandwich-symbol of lunches on the beach: the Ħobż biż-żejt, a typical tomato, anchovy, caper, olive and cheese based sandwich that looks a bit like Sicilian cunzatu bread. To taste the best, no bar or gourmet restaurant, it is better to enter the bakeries that repeat the same gestures every day for decades, and sit outside on the tables, holding a great gastronomic experience for a few euros!

At the restaurant for fish and genuine food

In addition to street food, genuine Gozo food is tasted at the restaurant, by the sea to eat fresh fish in the picturesque Xlendi bay or along the seafront of Marsalforn or at the port of Mgarr. The resorts of Ir-Rabat, Mgarr and ix-Xlendi are the most popular, rich in offer, but the most renowned restaurants for making a gourmet dinner are Ta 'Philip in Ghajnsielem, Ta' Frenc on the road to Marsalforn – also famous for its excellent offer of the winery- and Tatitas on the square of San Lawrenz – Ta 'means Da, and they are all family management! The menu is classic, nothing international that can be found anywhere: bigilla of beans to eat with bread, zalzett, coriander sausages, cockerels, crackers that accompany olives and cheese the moment of the aperitif with a glass of wine. And if the cold really comes, you warm up with bowls of steaming soup like thealjotta, a delicious garlic fish soup. With 300 days of sunshine a year, it's hard to find a gray day in Gozo – so there's no need to wait, every moment is good to taste it!

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Slowly, the snails advance – Italian Cuisine

Slowly but inexorably, le snails (or rather snails) are conquering more and more admirers. In the last decades, from Piedmont to Sicily, they have grown farms and therefore production increased (+ 452% in 10 years), but also i internal consumption. If in years Seventy in Italy they ate it 4,700 tons averages a year, today we arrived at 44,000 tons. In practice we buy just over 10% of all snails sold in the world. And Italian production is not behind the question, so much so that in 60% of the cases it is about snailsimport.

Mad Italians for snails
There are many behind the all-Italian snail boom factors: the passion of gourmets for these clams, their gastronomic enhancement (breeders also propose them in sauces, pates and other processed recipes, and there are even those who sell their eggs like snail caviar) and the great demand of theirs slime as an "ingredient" of anti-inflammatory drugs and cosmetics wrinkle more fashionable.

A fine food
Nothing new under the sun, since these clams they have been part of Italian cuisine since the time of ancient Romans. Considered for centuries one delight for connoisseurs, the snails have accompanied the history of Italy, because these molluscs gastropods they have always been one of the most animals available in nature, more nutritious and, obviously, more easy to be captured. This is why they represent a food nutritious and tasty, very consumed especially in the areas mountainous and poorer. Today the science validate the value nutritive intuited by our great-grandparents: the meat of snail, in fact, is rich in protein (13.6%), which are of great quality because they are rich in essential amino acids. It Contains few fats (1.7%), many minerals (like magnesium and phosphorus) and different vitamins, in particular the B12.

A made in Italy that pleases
Italian helicopters make school in world. Our model of breeding snails they are fed with products vegetable, without the feed used elsewhere, and this makes them a product "made in Italy" very appreciated everywhere. Helix aspersa Muller is Helix aspersa Maxima (larger): these are the two species of typical area snails Mediterranean, the most appreciated in table for tender and tasty meat and, therefore, the most bred. In Sicily, a company breeds it biological a new species, the Helix aspersa Muller Madonita, obtained from the intersection of indigenous snails Sicilian and snails French breeding, and whose eggs, small, white and spherical, are sold as "Snail caviar". Also for the slime of snail are opening new horizons in kitchen: after cosmetics, pharmaceuticals and homeopathy, even companies food they are discovering this by-product, which has not only properties inflammatory but it also acts like emulsifier and stabilizer. For example, the Carpigiani Gelato University he experimented with it in the preparation of a strawberry sorbet, obtaining a result amazing.

A discovery in the kitchen
Italian cuisine is rich in local dishes of snails, so much so that almost every region has its own recipe: to piedmontese (with butter and onion), to Lombard (with parsley), to Venetian (with garlic), to ligurian (with oregano and rosemary), to Roman (with anchovies), to bell (with garlic and hot pepper), to Calabrian (with peeled and hot pepper), to Sicilian (with lemon and bay leaf). This variety of preparation is explained by the flavor delicate of these meats to keep, which make them suitable for to get married cash ingredients different. Traditionally seasoned with butter, parsley and garlic, snail meat can also be cooked in wet or in Tempura. With snails you can also prepare exquisite soups, even better if enriched with mushrooms porcini, and a succulent stew with tomato sauce, to flavor with potatoes, bacon and spices spicy at will. Many recipes, inviting and unusual, they have developed them Laura is Claudia, the two young women who founded a kennel near Lodi and that they regularly submit them on their company's blog At the Chiar of Luma. If you're looking for a gem from masterchef try the snail eggs, to combine with crudités of fish and of vegetables, beef tartare, black rice and raw red prawns, with dark chocolate or as a decoration for dishes really theatrical.

Manuela Soressi
December 2018

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