Tag: traditional

the traditional dessert recipe of November 2nd – Italian Cuisine

Made with biscuits, sugar and spices, the pan of the dead is a poor and sober dessert, suitable for the recurrence for which it is prepared, the festivities of 1 and 2 November. He is found on the tables of Lombardy and Tuscany, where he is accompanied with vin santo

It's a sweet typical of northern Italy, which is prepared in Lombardy, especially in Milan, and in Tuscany. The bread of the dead is eaten in the night between 1 and 2 November, on the occasion of feast of the dead (hence its name). It is a poor and sober dessert, given the recurrence for which it is prepared, and its origins are very ancient. It is said that the first version was served in ancient Greece, made with water, flour and raisins and that was given in honor of the goddess Demeter to ensure a good harvest. In the Catholic tradition, the pan of the dead is accompanied by two other, less elaborate, desserts that are the bones and beans of the dead. The custom has it that all three desserts are offered by the living to their dead, who, on the night between November 1 and 2, return to earth from the beyond, facing a long and arduous journey.

Pan dei morti, a poor recipe

Typical of the rural world, the recipe for the pan of the dead evoked the need to create a rich and nutritious dessert with the ingredients found at home, from the advanced biscuits to dried fruit. Over time, the versions have been enriched with other elements, like cocoa and wine, until the pan of the dead went from home kitchens to those of the best pastry shops.

The recipe for the cake of the dead

Ingredients

250 g of various crumbled biscuits, 100 g of flour, 130 g of sugar, 1 teaspoon of vanilla yeast, 1 tablespoon of bitter cocoa, 50 g of peeled and chopped almonds, 50 g of chopped dried figs, 100 g of raisins soaked and squeezed, 3 whipped egg whites, cinnamon, white wine (sweet or dry) to taste.

Method

In a large bowl add all the ingredients and start mixing, until you get a soft and homogeneous mixture. Divide the mixture into small pieces, shape it and give it one oval and flattened shape. Align each biscuit on a baking sheet covered with baking paper and bake in a preheated oven at 190 ° for 30 minutes. When they are ready, remove them from the oven to wait for them to cool before tasting them.

Traditional dishes, including smiles of grandmothers and childhood memories – Italian Cuisine

The sounds, tastes and smells of the kitchen. But also the colors of the vegetables broken on the cutting board, the quick hands of the grandmothers and the mothers who move between stoves and trays, the tables for the holidays. Here are the traditional recipes, able to bring to light our most precious memories

Who doesn't have at least one dish tied to a special memory? The flavors, the smells and the sounds of the kitchen they are able to bring back to our mind distant images, guarded like precious jewels in that casket that is our mind.

Here, then, is the smell of breakfast that reached us, children, still wrapped in blankets. Or the irresistible smell of roast meat, ragout, a tart that came to visit us while we were playing in the corridor with our sisters and brothers. And did you spend your Sunday mornings in the chair to help your mother knead the dumplings or noodles? Don't tell us that you never did it, that you are boys or girls.
We also talked about the sounds, or noises, of the kitchen. Even those, when we were little, heard them and we recognized them from one room to another. The pots that passed from the stove to the work table and vice versa, the rapid beating of the knife against the chopping board for chopping vegetables, or that of the trays that beat between them while agile female hands covered them with delicacies; and, again, the tinkling of glasses and plates while setting the table, perhaps on some special occasion: a birthday, Christmas, Easter.
And how can we forget the summer, the sun that burned pleasantly on our shoulders, the skin pulled by sea salt, the lunches on the beach, where the scent of saltiness was mixed with lasagna or cannelloni, dishes prepared the day before and now dished before our hungry little eyes, with their hair still wet from the sea stuck to their foreheads, surrounded by aunts, cousins, grandparents, all cheerful in the mid-August air.

It is to this memory that we want to inspire today to advise you on some recipes that, we hope, awaken in you the memories of loved ones, of places of the heart, of happy moments.

The recipes of memory

Traditional and revisited Fano brodetto – Italian Cuisine

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Tradition, identity, sharing. The brodetto in Fano it is all this and even more: a poor dish born in the sea from the ingenuity of the fishermen, who recovered for themselves the fish of lesser value, the soup has become common heritage, adapted by every family and handed down until today.

According to tradition were i Greek colonists landed on the Adriatic coasts (from the 7th century to .C.) the precursors of this dish that, with different variations, unites the entire coast, from Veneto to Abruzzo. The Fano brodetto is characterized by tomato concentrate and vinegar, which replaces the wine of other versions.

Fish and seafood are: gurnard (or mazzola), monkfish, dogfish, weever, race, boccaincava or fish priest, Saint Peter, redfish, canocchie is cuttlefish but they can vary depending on the season and market availability.

Poor ingredients for a rich and succulent dish, to be enjoyed in the classic version but also reinterpreted by the chefs, as in the proposal of our guest Antonio Scarantino, one of the interpreters of the new Marche cuisine.

Antonio scarantino, after experiences of international haute cuisine, the chef leads the AlMare restaurant of Fano. With great attention to the raw material, of the territory but not only, and to the seasonality.

Fano (PU) also celebrates this year its flat symbol with the XVII edition of the International Festival of Brodetto and Fish Soups 4-7 July.
So many waterfront appointments starting from tastings of succulent fish soups and native Bianchello del Metauro Doc wine; with challenges between chefs and i amateur cooks; meetings, presentations and cooking show at the Palabrodetto, complemented by music, shows and the Brodetto & Kids space, to let children know all the secrets of the fish.

Bianchello doc for the brodetto

The Bianchello del Metauro Doc, native white of the province of Pesaro Urbino, it is best combined with a typical Marche dish like brodetto. Produced along the banks of the Metauro with Biancame vine (95%), wine celebrates 50 years of the DOC with the Bianchello d’Autore project, organized by nine families of producers.

Among the initiatives planned, participation in the Festival of Brodetto di Fano and, between October and November, at Acqualagna White Truffle Fair, another excellence of the territory.

Fanese fish broth, traditional recipe

for 4 people

2 kg of clean fish based on market availability (in our recipe 1 scorpion fish – 1 fish priest or boccaincava – 1 waffle – 2 moorhens – 2 catfish – 2 cuttlefish – 4/5 squills) – 1 onion – 2-3 wedges 'garlic – 2 bay leaves – 1 bunch of parsley – 1 chilli pepper – 200 g of tomato paste – 2.5 dl of extra virgin olive oil – 6 tablespoons of wine vinegar – 80 ml of red wine – salt – pepper – toasted bread to accompany

– Clean the fish, deprive it of the innards and set aside. Peel the onion and slice it; also peel the garlic, mash it lightly and do brown both in hot oil in one low and wide casserole (about 40 cm in diameter).

– Meanwhile pour the concentrate tomato in a bowl, dilute it with 2 glasses of water and vinegar, mix, add salt and pepper.

– Pour the wine in the sauce, stir and let it evaporate the alcohol part. Add to the fried also tomato sauce. Then add the laurel to the sauce, a few tufts of parsley and the chili pepper fragmented.

– As soon as the sauce starts boiling again add the fish in sequence, starting from the bigger ones which must cook longer. Keep the shrimp aside. Add salt and pepper and cook the broth for 20-25 minutes. The last 5 minutes add the shrimp and cook. serve the brodetto very hot with toasted croutons.

Brodetterò, brodetto alla fanese reinterpreted by chef Antonio Scarantino

for 4 people

1 redfish scorpion 500 g – 1 turbot – 1 slice of Skrei cod (about 200 g) – 1 sea bass of 500 g – 4 shrimp – 4 squills – 4 baby squid for the sauce: the ingredients of the broth with Fanese to serve: sea lettuce (for sale ready to eat) – toasted bread

– Clean the fish, eviscerate them and, with a sharp knife, deprive them of the bones and scales. Reduce the fish to small fillets and portion the slice of cod. Then clean the baby squid and the shrimp, depriving the latter of the heads.

– Prepare the soup traditional to Fano replacing whole fish with i remains obtained by cleaning and filleting. At the end of cooking pass their sauce through a sieve and keep the sauce aside.

– Stir-fried in a pan the fillets of fish from the side of the skin with the squid, the prawns and the shrimp for about 2 minutes. Then cook the fillets in oven at 180 ° for 8-10 minutes, inserting a pan of warm water so that the steam keeps the meat tender and succulent. warmed the sauce kept aside e pour it into a jug. Serve everything with sea lettuce and the sauce aside.

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