First, melt the dark chocolate (in a bain-marie or in the microwave), then pour it into the mold and coat both the bottom and the sides well, creating an even layer. Drain the excess into the bowl where you melted the chocolate, place the mold in the freezer for 5 minutes, then repeat the operation to create a thicker layer and finally leave it in the fridge.
Also add the candied fruit (do not cut them into too small pieces, the color must be clearly visible).
Pour the mixture thus obtained into the mold, try to level the surface well and let the air bubbles come out, then leave in the fridge for at least 4 hours. Melt the dark chocolate again, pour a few tablespoons to cover the white surface and leave in the fridge for 1 hour. (If you want the bottom of the nougat thicker, repeat the operation).
Trim the edges with a blade to remove excess chocolate, try to get air between the mold and the chocolate, then turn over onto the serving dish: if air has entered all around, it should turn out by itself.
The cassata flavor nougat is ready: let it rest for at least 20-30 minutes before cutting it.
Perfect for a snack or an aperitif, they conquer with their delicate taste
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The Cacciatorini they have an ancient history but a modern spirit: an ante litteram snack, once prepared by peasants and consumed as a snack during hunting trips (this explains the origin of the name); today produced by the major companies in the sector, which are part of the consortium for the protection of DOP.
The "hunter" has therefore adapted to our days: like all local cured meats, in recent years he has "lost weight", losing fat in favor of protein. So much so that, as the consortium points out, it is also suitable for a sportsman's diet, to recover after training or as a nutritious second dish.
And the taste? Even if it has lost some of its craftsmanship, the hunter has not changed the recipe, which has remained the traditional one. With slight variations in the spiciness from one region to another: from those of the north of which it originates and where the taste is more delicate, to those of the center-south such as Lazio and Abruzzo, which love less subtle flavors.
The meats, the spiciness and the seasoning According to the disciplinary of the DOP, to which the 25 major manufacturing companies belong, only they are allowed to prepare it selected cuts of 100% Italian pigs, the same ones used for PDO hams such as Parma. The minced and kneaded meats are seasoned with salt and spices, stuffed into a thin casing and tied in strings for the seasoning, which does not exceed 25 days because the salami must remain soft; the shape is slightly curved, the color is ruby red, the grind is not too coarse, the perfume is delicate.
In combination with … Natural, with a piece of bread, the salami never disappoints;for the sweet tooth with focaccia or fried dumplings. The sweet taste, without acid notes, makes it a delicious snack but also as an appetizer or aperitif it is a classic, combined with cheeses, pickles or fruit. Alternatively, it can enrich salads, for example with lentils, rocket, olives and tomatoes; of lettuce, radicchio from Treviso and mushrooms. In the kitchen, to be tried on pizza, in quiches, to season pasta instead of sausage or a carbonara revisited with salami instead of pancetta.
The right wine The young fatness of the salami, balanced by the fresh bitter sensation of the mixed salad, goes well with a Garganega fermented in the bottle with a natural method (Roncaie on yeasts). In which the tender ripeness of the grapes is made more dynamic by the bubbles: a fusion that enhances the fragrance of frying and releases the spiciness of the mustard. However, the Roncaie also works well on the hunter alone.
Salamini alla cacciatora with fried buckwheat scones You will need: 2 Italian salami alla cacciatora – 200 g of Manitoba flour + that for the work surface – 75 g of buckwheat flour – 12 g of fresh brewer's yeast – 1 teaspoon of sugar – 80 g of mixed salad – oil for frying – vinegar of apples – extra virgin olive oil – salt – pepper
1.Dilute the yeast in a little warm water, then add more water until you reach 140 ml e unite sugar; let it rest for a few minutes. 2.Mixed the 2 flours in a bowl and add the yeast. Knead until obtaining an elastic and homogeneous compound. Cover it up with a damp cloth and let rise for an hour in a warm place. 3. Divide the dough into 18 servings. Work them with your hands and mash them with your fingertips on the floured surface to flatten them. Let them rise for 10 minutes. 4.Pour 4 tablespoons of olive oil, salt, pepper and 1 tablespoon of vinegar in a jar. Shake it to emulsify and season the salad. 5.Fry the scones a few at a time in hot oil; drain them on absorbent paper and salt them. Serve with the mixed salad and sliced salamini.
Next year we go to the island with many events to participate in, but also with many specialties to discover, from lemons, which grow large and sweet here, to artichokes, up to puff pastry tongues stuffed with cream
With the hope that in a year we will be back to normal leaving the Coronavirus behind us, on 18 January the Ministry for Cultural Heritage proclaimed Procida Capital of Culture for 2022. The smallest pearl of the Gulf of Naples, whose territory entirely covers that of the islands of Procida and Vivara, was chosen by a jury among 10 candidates (Ancona, Bari, Cerveteri, L'Aquila, Pieve di Soligo, Taranto, Trapani, Verbania and Volterra are the other cities on the list).
Procida, culture does not isolate
With the slogan "Culture does not isolate", the city will offer 330 days of events through 44 cultural projects, 240 artists, 40 original works and 8 renovated exhibition spaces. It will be an opportunity to discover this volcanic island at times still wild – often obscured by the more famous and worldly Capri and Ischia – under which, according to Greek mythology, lies the body of the giant Mimante and where the colorful houses, the narrow alleys, the breathtaking views, the sandy beaches and the rocky coves were the backdrop to cinema scenes (you see The postman with Massimo Troisi) and in which they were setshort stories and novels (from Boccaccio to Elsa Morante).
The island of lemons
Procida is often called the island of lemons, a fruit that has been cultivated here since ancient times by practically all the families of the island and reaches very large size, with a light yellow coarse-grained skin and withalbedo (the white part between the pulp and the peel) very often. For this last characteristic, Procida lemons are also called "lemons bread ". THE lemons on the island they can be enjoyed simply sliced as a dessert, with or without a spoonful of sugar – they are in fact less acres than the most popular lemons – or in chunks in the salad together with onion, oil, chilli, salt and mint, or they are used to make refreshing drinks and limoncello.
Typical of Procida is also the artichoke, of the Roman type, which is proposed fresh or handcrafted in oil according to an ancient recipe that provides that the flower heads of the second and subsequent orders are cleaned, blanched in water, white wine vinegar and salt and stored in glass jars with the addition of extra virgin olive oil, garlic, oregano and hot pepper. After letting them mature for 2 months, the artichokes in oil are ready to be eaten and can be kept for over 6 months.
Pasta and sweets
The typical recipe of the island is the spaghetti alla Procidana, whose recipe involves dressing the pasta with octopus, cherry tomatoes, garlic, chilli, parsley and spaghetti with poor seafood with anchovies and fried green chillies. What sweets can you find once you've landed? The languages of Procida, a puff pastry filled with lemoncream (but also pastry or chocolate), also known as Ox Languages.
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