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Wednesday, December 24, 2008
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Pasticciotto
the pasticciotto SALENTINO
INGREDIENTS:
pastry, pastry cream, oval molds.
pastry, pastry cream, oval molds.
PREPARATION: Prepare the pastry
and allow to rest 30 minutes. Prepare the custard and let cool. Put the ball of pastry on a work surface dusted with flour, dough with a rolling pin to form a 7-8 mm thick and then, butter molds, dust them with flour to remove any such excess.
With the pastry to cover bottom and sides of molds and prick with fork tips. Fill custard all'orloe up with another piece of pastry to cover like a lid by placing it so well and oval in shape with convex hands. Brush with lightly beaten egg white and put the molds in the oven already 'hot at 170 degrees and cook for 10 minutes, increase temperature to 200 ° and bake until the surface of pasticciotti will 'become pale amber color.
Remove the molds from the oven, allow them pasticciotti to cool, then gently remove from the molds.
Remove the molds from the oven, allow them pasticciotti to cool, then gently remove from the molds.
Symptoms Of Copd Exaccerba
Cooking Salentina
The Salento cuisine is the cuisine of the Salento, the southern part of Puglia.
is a simple way of cooking, but also rich. It is certainly poor for ingredients used from unrefined flour and the barley, less expensive than that of wheat. For the use of locally grown vegetables and wild land Salentina can offer, along with other products of the earth like a snail. For use oily fish, but now re-evaluated once the only fish that people could afford. Due to the lack of meat dishes too expensive for the farmers. In fact, the poor ate meat only on Sunday mingled with lots of bread to make meatballs. The meat of the quarry llo was widespread because these animals were used for work in the fields and as a means of transport, and only when they were too old to work were used as food. During Easter, in which tradition is to eat the lamb, the waste of the animal population consumed, that is the innards.
Despite the poverty of ingredients, cooking Salentina is full of fantasy. These were used to prepare dishes that are now sought after today for their goodness and the balance of flavors. Just with the entrails of lamb rolls are made with a strong flavor and delicious. Part of the pasta is cooked with the vegetables fried in olive oil to give the dish a more appealing taste and crunchy texture. In addition, we use spices to flavor of the Mediterranean dishes: sage, rosemary, thyme, marjoram and mint.
Fantasy, are largely influenced by the sweet of the East (Byzantine and Arab). The presence of such ingredients almonds, honey and cinnamon is typical of many regions of the Near East and the Mediterranean coast.
is a simple way of cooking, but also rich. It is certainly poor for ingredients used from unrefined flour and the barley, less expensive than that of wheat. For the use of locally grown vegetables and wild land Salentina can offer, along with other products of the earth like a snail. For use oily fish, but now re-evaluated once the only fish that people could afford. Due to the lack of meat dishes too expensive for the farmers. In fact, the poor ate meat only on Sunday mingled with lots of bread to make meatballs. The meat of the quarry llo was widespread because these animals were used for work in the fields and as a means of transport, and only when they were too old to work were used as food. During Easter, in which tradition is to eat the lamb, the waste of the animal population consumed, that is the innards.
Despite the poverty of ingredients, cooking Salentina is full of fantasy. These were used to prepare dishes that are now sought after today for their goodness and the balance of flavors. Just with the entrails of lamb rolls are made with a strong flavor and delicious. Part of the pasta is cooked with the vegetables fried in olive oil to give the dish a more appealing taste and crunchy texture. In addition, we use spices to flavor of the Mediterranean dishes: sage, rosemary, thyme, marjoram and mint.
Fantasy, are largely influenced by the sweet of the East (Byzantine and Arab). The presence of such ingredients almonds, honey and cinnamon is typical of many regions of the Near East and the Mediterranean coast.
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