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il Pan di zenzero Lebkuchen

Pubblicato su da antonio,felice caiazzo

il Pan di zenzero Lebkuchen
il Pan di zenzero Lebkuchen
il Pan di zenzero Lebkuchen
il Pan di zenzero Lebkuchen

In tutto il mondo nel periodo natalizio si gustano i Lebkuchen, il pan di zenzero.


Si puó dire tranquillamente, che il Lebkuchen e l´albero di natale, hanno uno stretto rapporto con le feste natalizie.
Il motivo é semplice: Nessun´altro dolce racchiude in se i profumi del natale, come questi dolcetti.


Famosissimo quello di Norimberga sia dolce che pepato.


La versione dolce é molto morbida, la parte sottostante é adagiata su dei fogli di ostie come i nostri torroncini, e sopra sono coperti con una glassa a cioccolato la loro forma é tonda.
Assomigliano a una sorta di mostacciolo molto tenero. Anche il pisto che ne esalta i sapori é composto dagli stessi ingredienti. Io comunque da buon napoletano, visto che avevo delle ordinazioni ho preparato dei mostaccioli, di pan di zenzero,
Ora vi do la ricetta, dei

Mostaccioli fatti come il Lebkuchen cioé piú morbidi, in seguito faremo quella dei "Roccocó", sempre di

Lebkuchen, tondi a punte con ostia come vuole la tradizione tedesca.Con mandorle e nocciole tritate grossolanamente, disposte a strati nei dolcini. Il miglior dolce per la festa piú importante dell´anno e non si poteva scegliere di meglio in quanto il Natale simboleggia l´amore e non solo quello cristiano, ma l´amore in generale. "L´unione dei popoli la fratellanza".
E questo dolce é adatto perché simboleggia il mondo intero, in quanto per prepararlo abbiamo bisogno di spezie provenienti da tutto il mondo.


Mischiate con sapienza dalle mani esperte dei piú bravi pasticceri.


Eccó gli aromi che compongono il pisto,


Anice proveniente dall'Egitto, chiodi di garofano del Madagascar, lo zenzero e cardamomo

dall' India, Macis da Sumatra, Pimento dal Messico la cannella dallo Sri Lanka.


Poi c´é l´occidente lo riconosciamo nelle nocciole, nelle mandorle,

nella buccia d´arancia e di limone.


Rhum o Strega,

Ingredienti e
Ricetta :

1 uovo intero

una puntina di bicarbonato

una tazzina di caffé espresso

olio di semi

una presina di strega.

2 buccie d´arancia grattate

1 una buccia di limone grattate

Il pisto lo faccio da me,

mischiando gli aromi che vi ho sucitato, ma voi potete comprare il pisto giá dosato.

Farina 180 g

farina di mandorle 100 g

nocciole e mandorle 50 g. tritate grossolane

Glassa :

cacao amaro un cucchiaio

cioccolato amaro per la glassa

cannella.

un goccio d´acqua.

Impastiamo il tutto in planetaria,

Una volta adagiati i mostaccioli su foglietti di ostia, li tagliamo a punta tipica forma del mostacciolo vedi foto.

Cospargiamo le mandorle e le nocciole a strati, usciti dal forno li glassiamo con una copertura

al cioccolato. ( nella glassa al cioccolato io uso cioccolato bianco 250 g. 500 g. di cioccolato fondente scuro, e due cucchiaini di cannella, sciolgo la cioccolata a bagnomaria, con un goccio di caffé espresso, e a glassa ottenuta cospargo i mostaccioli.)

Quelli senza il cioccolato, li cospargerete con una glassa fatta, con :

Cannella in polvere mischiata allo zucchero a velo, una bustina di zucchero vanigliato, e qualche cuchiaino di acqua.

Spennellate la superfice.

Per la cottura:

inforniamo a 180 °C " 20 - 25 min.

Buone Feste.

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Pasticciotto Neapolitan my father his recipes

Pubblicato su da antonio,felice caiazzo

 Pasticciotto Neapolitan my father his recipes
 Pasticciotto Neapolitan my father his recipes

Pasticciotto Neapolitan:


Is it a traditional dessert specialties, produced in the region both in Sud-Italy in Campania and Apulia.


Shortcrust pastry.


Delicate shortbread ingredients : For more silicone mold.


170 g Flour 405 or (00 flour), 80 g of potato starch (We need this food starch; To reduce the gluten in the flour, so we can get a crumbly dough.

The ingredients - should be raised in this manner: First the butter and sugar, then the three eggs, flour and potato starch . 1. baking powder, 2 packets vanilla sugar, 75 grams of sugar, 3 eggs, 125 g of butter, with a teaspoon take a pinch of cinnamon.

( CURIOSITY ) :

Gluten is
a substance present in cereal grains, especially wheat, that is responsible for the elastic texture of dough. A mixture of two proteins, it causes illness in people with celiac disease.
Of all the gluten grains, wheat gluten has the highest gliadin content.

For products such as bread, Savarin, panettone etc. we need a wheat flour with a high gluten content.

Tipp & Triks. For Shortcrust pastry


The dough should be stirred rapidly, so as to avoid that the Gluten it forms .Therefore more is low the content of Gluten in the mixture , more crumbly is the dough, that we get at the end, the manufacture.


Fat and eggs for the shortcrust pastry should come directly from the refrigerator.


Usually, the butter and eggs should not be processed too much, otherwise it will overheat, and the dough loses its creaminess and its structure. The end result is a hard dough.
Fill the molds with vanilla cream and Amarena. Close the surface with a disc of dough in the oven for 15 minutes at 180 ° C.

Removed the Dough from the silicone molds. And again back in the oven still 5- 8 minute. with grill temperature.


Mix with dough hook of the hand mixer, or with KNEADERS.


And later, you must Knead the shortcrust pastry, smooth with your hands.


Shortcrust pastry , wrap in cling film and put about 30 minutes cold.


Shortcrust pastry Step 3:
Pour into a greased and sprinkled with flour out baking tin. Or as in this case, in silicone molds without flour and without fats.
Shortcrust edge press.

Short crust pastry filled in an arbitrary, for example, filled with custard and fruit. shortcrust pastry in a preheated oven (electric oven: 180 ° C / fan 170 ° C / gas mark 2), depending on the filling about 20-25 minutes to bake.


Nutritional information:


Vanilla and cream Amarena. 60g Amarena calories 90 Vanilla cream Calories 122 Pasticciotto Napoletano every 60 g.c.a. 160 calories short crust pastry calorie amount 430 per 100 grams. Amount per 100 grams 212 calories Fat 4 g saturated fatty acid 2 g Unsaturated fatty acids 0.3g Cholesterol 51 mg Sodium 84 mg Potassium 207 mg Carbohydrates 18 g Fiber 0 g Sugar 4.8g Protein 4 g Vitamin A 182 IU ascorbic acid 0.1 mg Calcium 139 mg Iron 0.3 mg Calciferol 47 IU vitamin B6 0.1mg
make a vanilla custard add 60 g of sweet cherries amarene.

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Pasticciotto napoletano.mein Vater seine Rezepte

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Pasticciotto napoletano.mein Vater seine Rezepte
Pasticciotto napoletano.mein Vater seine Rezepte

Pasticciotto Neapolitana:

Ist es eine lokale traditionell Dessertspezialitäten, hergestellt in die beide Region in Sud-Italien in Kampanien und in Apulien.

Mürbeteig -

Zarte Buttergebäck Zutaten für mehr Siliconform:


170 g Mehl 405 oder (00 Mehl )
80 g Kartoffel Speisestärke (Man braucht diese Speisestärk; um das Gluten im Mehl zu verringern,so dass wir eine Krümelteig erhalten. Die Zutaten - Sie sollten auf diese Weise gerührt. Erste Butter und Zucker, danach die drei Eier und dann das Mehl und Kartoffelspeistärk 1 backpulver, 2 vanille zucker.( einen Tipp Teelöffel Zimt).
75 g Zucker
3 Eier (Größe M)
125 g Butter oder Margarine.


Tipps & Tricks : Für eine Zarte Mürbeteig.
Der Teig sollte schnell gehrürt werden, um zu vermeiden, dass das Gluten im Überschuss sich bildet. Also Wenig Gluten mehr Leichtigkeit, und Krümelteig, erhalten wir am schluss.

Neugier aus der Wissenschaft Welt :

Das Gluten ist ein Substanz verantwortlich für die elastische Struktur des Teiges, Es besteht aus zwei Proteinen, verursacht es allergische Reaktionen bei Menschen mit Zöliakie. Diese zwei Proteinen sind vorliegende in allen Körnern,Derzeit hat Weizen einen sehr hohen Gehalt von Gliadin.

In Produkte die lange Aufgangszeiten brauchen man, viele Gluten, wie : Brot, Savarin, Panettone etc. benötigen wir und Verwenden auch eine Weizen Mehl mit hohen Gluten Gehalt.

Weiter mit Mürbeteig:


Fett und Eier für den Mürbeteig sollte direkt aus dem Kühlschrank kommen.


Eigentlich sollte die Butter und Eier nicht zu viel verarbeitet, ansonsten überhitzen sie sich, und der Teig verliert seine Cremigkeit und seine Struktur. Das Endergebnis ist eine harten Teig .

Mürbeteig in Silikonformen, Füllen Sie die Formen mit Vanille und Amarene Creme. Schließen Sie die Oberfläche mit einem Teigscheibe, in Ofen 15 Minuten bei 180 ° C , Teig aus diese mehrere Silikonform entfernt. Und weiter Back ,c.a. noch 5- 8 minute. bei grill temperature.


Mürbeteig - Schritt 1:



mit den Knethaken des Handrührgeräts verrühren, oder mit Knetenmaschine.



Mürbeteig - Schritt 2:
Mürbeteig mit den Händen glatt verkneten. Mürbeteig in Frischhaltefolie wickeln und ca. 30 Minuten kalt stellen.


Mürbeteig Schritt 3 : In eine gefettete und mit Mehl ausgestreute Springform geben. Oder wie in diese Fall, in Silikonformen ohne Mehl und ohne Fette.
Mürbeteig-Rand andrücken. Mürbeteig nach Belieben füllen, zum Beispiel mit Puddingcreme und Früchten. Mürbeteig im vorgeheizten Backofen (E-Herd: 180 °C/Umluft: 170 °C/Gas: Stufe 2) je nach Füllung ca. 20-25 minute backen.

Ein normal

Vanille Creme mit Amarenkirschen.

hinzufügen 60 g Süßkirschen Amarena-.


Nährwertangaben :
Vanille und Amarene Creme.


60 g Amarene Kalorien 90
Vanille Creme Kalorien 122
Pasticciotto Napoletano jede 60 g.c.a. Kalorien 160
Mürbeteig Kalorie 430 Menge pro 100 Gramm.

Menge pro 100 Gramm

Kalorien 212
Fettgehalt 4 g
gesättigte Fettsäure 2 g
Ungesättigte Fettsäuren 0,3 g
Cholesterin 51 mg
Natrium 84 mg
Kalium 207 mg
Kohlenhydrate 18 g
Ballaststoff 0 g
Zucker 4,8 g
Protein 4 g
Vitamin A 182 IU Ascorbinsäure 0,1 mg
Calcium 139 mg Eisen 0,3 mg
Calciferol 47 IU Vitamin B6 0,1 mg

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Spaghetti Matriciana. " Le ricette di mio padre

Pubblicato su da antonio,felice caiazzo

Spaghetti Matriciana. " Le ricette di mio padre

Amatriciana.


Matriciana or Amatriciana pasta.


Amatriciana sauce is the daughter of the sauce Gricia,
this version sauce is the "Original", This recipe is born in Amatrice The secret to obtain a delicious tomato sauce is very simple: boil tomatoes for a few seconds, without cutting, and then peel, seed and cut them into thin strips.


Nowadays we can easily find S. Marzano tomatoes all year round; nevertheless a delicious result can be obtained with tinned tomatoes too. Cut the slices of guanciale into long strips, uniform and of the same thickness.


The mistake that many people make: is to use Bacon, some onions, garlic, and not tomatoes S.Marzano, or simply they cut them Bacon into small cubes.

So do not cut bacon, cut guanciale and not into small cubes, because at the end of the melting, the thin part of guanciale it will make hard).
2) must not be used onion, or garlic .
Amatriciana pasta,whit tomato sauce was introduced at the end of the seventeen century and that determined a new recipe and a new name for the "old Gricia". This recipe is the amatriciana without tomato.(Gricia sauce.)
Matriciana or Gricia Sauce :
Must not be used onion, garlic or bacon, Grate the pecorino but not "Sardinian pecorino or Romano because the first one, It covers the flavor from the sauce , and the second one has a too strong and salty taste. Use pecorino Amatrice is more delicate, as fat used lard not other types fat.


P.S.


Guanciale is most important ingredient for the preparation of matriciana,or the old gricia without this, it is not matriciana and not gricia sauce.
Guanciale is derived from snout of the pork. It is a more noble fat with more delicate taste and it’s scented. Bacon it is made from pork’s belly, it’s too salty and it alters the flavor.)
Ingredients:


150 pecorino of Amatrice, the taste is very delicate, not salty and lightly spicy .
1 tablespoon of lard that was used, at the time, because its taste is sweet and delicate.
1 black pepper and salt,to taste.(Sauce)
1 handful of salt to pasta.

1000 g Fresh S. Marzano tomatoes.
1 chily Calabria.


To follow the recipe properly, it has to be used ripe and fresh tomato,

I say the real secret from a good amatriciana sauce.is the tomatoes

A delicious tomato sauce is very simple: boil tomatoes for a few seconds, without cutting, and then peel, seed and cut them into thin strips.

Spaghetti Matriciana. " Le ricette di mio padre

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Scientific Recipes. Amylose and Amylopectin

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Scientific Recipes. Amylose and Amylopectin

Amylose and Amylopectin

Bechamel Sauce.


Experiment : scientific recipes.
make a dough with plain flour and a little water.


When we prepare the bechamel sauce, or make a dough with plain flour and a little water.

We note a certain viscosity in the dough, the responsible for the viscosity is the starch .


He is content into the flour, in the shape of microscopical granules.


You must know that : -


The starch is formed from molecules of amylose and amylopectin.

Which in turn are formed from many, many molecules of glucose-

linked to each other.

Starch becomes viscous therefore, when we moisturize him, with a liquid substance,
example : -

When we add the milk in flour ,for preparing the bechamel sauce, or add the water for preparing a dough.


Desire for knowledge !!


Attention :


The starch, does not dissolve into the water, but his granules they can form a suspension,
like saying that, when the liquid, and in this case we talk about water, which It reaches a critical temperature, usually between 50 ° C (°F 122) and 70 ° C, (°F 158)


Between 50 ° C to 70 ° C, the starch begin to absorb water, a lot depends obviously on the type of flour , (also influenced by flour type) the granules they swell.

WHAT HAPPENS ? -


So by reducing the available water, increases the volume of the granules,
and with it greatly reduces the possibility to move,


and this causes an increase in viscosity into the liquid.


If then we leave lintigolo* (the sauce*) to high temperatures, we realize that the amylose is ejected from the granules and dissolves in water.


These long chains
Linear of this molecule .... begin to bind together, and they forming one reticle
tridimensional. And when the sauce is cooled, It is going to trap more water internally: -
and now that begins the phenomenon of gelation.


Nevertheless my preferred method to disperse the granules is the best :
I cover the granules whit aromatised fat, and then I go to ... dispersing them, in a liquid.


You should know that the classic recipe of béchamel requires equal parts by weight among flour and fat.


Usually the butter, must be in sufficient quantity to cover all the granules
starch present, but watch to this :


The fat part must not be excessive, otherwise the fat rises to the surface.


I´ use clarified butter, because when the butter has not been clarified and is completely melted, begin foaming, is the water that evaporates.


Let evaporate majority of the water, because the water contributes,to the formation gluten and therefore the lumps, in all cream, or sauces based on flour, that you prepared.


For half a liter of béchamel, melt 40 grams of butter, in a pan by edges high, let for minutes´ over medium heat, you will see that the bubbles begin to diminish, this one is the signal.

The time to add 40 grams flour.
Continue to mix and cook few minutes, until the mixture going to change the consistency.

And will become more fluid.


Now you can turn down the heat and continue to cook for a few more minute, so that the flour loses its flavor "raw" completely.


Stirring the mixture is an important action :


Why this operation is very important ?

Because it helps to subdivide the starch granules, and cover them completely with grease.

After a few minutes, you can remove from heat, and allow to cool the compound.

What you have just obtained is the base,that every chefs calling, white roux.

Add the cold milk, or room temperature, I recommend all at one time, mixing rapidly the flour.

Gradually the sauce begins to thicken, cover with a lid, and simmer the sauce for a few tens of minutes, so as to moisturize the starch completely.

Salt to taste, and flavor with a little nutmeg. (to taste)


Do not use the hot milk, because they gels immediately, the outer part, of any the lumps flour, still not so separated.


Thus preventing water to penetrate inside.-


Curiosities:


A method to convert Celsius to Fahrenheit is to multiply by 1.8 and add 32.
°F = °C × 1,8 + 32
Conversely, to convert Fahrenheit to Celsius must subtract 32 and divide by 1.8.
°C = (°F − 32) / 1,8 .

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Mafalde Pasta with broccoli rabe and pork cheek ! ( My father was pasta maker and cook)

Pubblicato su da antonio,felice caiazzo

Mafalde Pasta with broccoli rabe and pork cheek ! ( My father was pasta maker and cook)

Ingredients

for fresh pasta :

Mafalde with broccoli rabe and pork cheek !


Serves 4 persons
200 grams of flour 00
100 grams of wheat semolina (flour )
3-4 medium eggs, (for people are not a fan of pasta until al dente, add just a five tablespoons water in to the mixture.)


For 6 people
380 grams of flour 00
120 grams of wheat flour
5-6 medium eggs.

Method :
photographed step by step.
To prepare fresh egg pasta.
Let the dough rest wrapped in a cloth dry for about an hour. Then cut the dough in half, the mafalde pasta, must be cut the same manner as pappardelle pasta, but with a

pastry wheel cutter.

Stretch the dough, with a rolling pin in thin sheets 2 mm. Sprinkle the dough with flour and wrap on itself. To realize the pasta it´s very simply.
Cut the roll of dough width of 2 cm.

Ingredients :
For seasoning the pasta!
500 grams of broccoli rabe ( turnip greens )
300 grams of pork cheek
2 cloves garlic, finely chopped.
rabe should be cleaned with a with water, 300 grams of pork cheek,
So in a frying pan we put up the olive oil,
2 cloves garlic, finely chopped, we Heat the olive oil with the garlic, and half chilli
put in the pan the pork cheek ,broccoli rabe and a bit of tomato juice, salt and pepper to taste.


We cook and drain the pasta, put all in a large pan, and we will mix the pasta in the sauce.

Enjoy your meal !!!

Cooking the Sauce 15 min.

The pasta is cooked, when freshly rises to the surface

Mafalde Pasta with broccoli rabe and pork cheek ! ( My father was pasta maker and cook)
Mafalde Pasta with broccoli rabe and pork cheek ! ( My father was pasta maker and cook)

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We do also our best with translations... but any correction, or suggestion are welcome!

Pubblicato su da antonio,felice caiazzo

We do also our best with translations... but any correction, or suggestion are welcome!

Near future, we will try to write in English and German languages.

So now, we have introduced texts of our cooking recipes in Italian, English and German languages.

So you can find some, italian and some Germany cooking recipes,

some recipes from Spain,and France with pictures.

This site has been designed for all those who love cooking and eating, in three languages,

You can find the sauces, desserts, pasta, meat or vegetables, recipes, chemical reactions into the kitchen.

Curiosity, We do also our best with translations... but any correction, or suggestion are welcome


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Meine Mutter ihr Dorf, ist nicht so weit weg von Deutschland !!

Pubblicato su da antonio,felice caiazzo

Meine Mutter ihr Dorf, ist nicht so weit weg von Deutschland !!

CIMITILE - Es datiert zurück bis zum 24. Oktober 2004, dem letzten Besuch der Basilica Complex cimitilese von Prof. Hans Belting, Geburt 1935, deutscher Kunsthistoriker, spezialisiert vor allem in der Kunst des Mittelalterszeit , der Renaissance und des zwanzigsten Jahrhunderts. Es ist auch ein Medientheoretiker, Kunstkritiker und ein Spezialist in imagologia*. Bedeute -(Stereotypen*- einer Kultur angesehen aus andere Perspektive.)
Wichtige seine Beziehung mit Cimitile,
mit sein: - "Die Basilika des hl. Märtyrer in Cimitile
und ihr frühmittelalterlicher Freskenzyklus, Wiesbaden, Steiner," der Erste, der eine Doktorarbeit über die frühe christliche archäologische Stätte zu widmen (es war lang er 1962). Zwei Jhar vor mein Geburt 1964.


Er kam genau 11 Jahre danach: Zum Begruß ging die Delegation aus Cimitile (Ort),bestehend aus dem Bürgermeister Francesco Di Palma, dem Kulturverein "Pro-Loco cimitilese", Arch. Umberto Sibilla, Dr. Trinchese Antonio (bereits im Jahr 2004, war einer der Sponsoren der Konferenz zu den Basiliken gewidmet).
Allerdings möchte ich sagen, dass das ganze Ort sich in einem Chor schließt , und sagen alle willkommen Prof. und Vielen Dank.

Trad. di Antonio caiazzo.

ricetta dedicata al professore

Bandnudeln, Steinpilze, und Wildschwein Keule(n)

Die Zutaten für die Marinade:

Preiselbeere, Heidelbeere, Apfel, Honig,

2 Zweig/e Thymian
2 Zweig/e Rosmarin, Lorbeerblätter, 1 Stange/n

Staudensellerie, in grobe Würfel geschnitten,

1 Knoblauchzehe(n), fein gewürfelt, einem Stück Bitterschokolade,

Schalotte(n), fein gewürfelt,

1/2 Liter Rotwein, aus der Toskana (z. B. Chianti gallo nero,)

1 Möhre(n), in grobe Würfel geschnitten.

Salz und Pfeffer.

Also den Wein, mit dem gesamten Gewürz salz pfeffer,Preiselbeere, Heidelbeere, Apfel, Honig, der Schalotte, Knoblauchzehe, Möhre und Selleriestange etc. Einmal aufwarm lassen.(40°C ) Wenn die Marinade vollständig erkaltet ist, das Fleisch darin 24 Std. marinieren.

Am nächsten Tag das Fleisch aus der Marinade nehmen,in grobe Würfel schneiden, trocken tupfen und in 2 EL Olivenöl von allen Seiten gut anbraten, salzen, pfeffern, beiseitestellen. Knoblauch und Schalotte in 1 EL Öl sanft glasig anschwitzen und zum Fleisch geben. Nun das Gemüse, die gewürfelten Möhren, Sellerie und Lauch im restlichen Öl kräftig und sorgfältig anbraten und ebenfalls zum Fleisch geben.


Zu die Marinade fügen Sie noch :

1 Möhre(n), in grobe Würfel geschnitten
1 Stange/n Staudensellerie, in grobe Würfel geschnitten
1 Schalotte(n), geviertelt
100 ml Sahne.

un da nach 60 min köcheln lassen. Die Marinade durch ein Sieb passieren,

Gemüse wird mit eine Mixer robot püriert, und

ebenfalls zum Fleisch gegebene, Auch die flüssigen Marinade wird zum Fleisch eine gegebene, dazu getrockneten Steinpilze zufügen und alles in 80 Minuten sanft kochend, eher simmern , bis das Fleisch weich ist.

Mit Pappardelle und dem Parmesan als primo piatto für mehr Personen servieren.


--------------------------------------------------------------------------------------------------------------------
Mia madre e il suo paese non è così lontano dalla Germania !!

CIMITILE – Risaliva al 24 ottobre 2004 l’ultima visita al Complesso Basilicale cimitilese da parte del Prof. Hans Belting, classe ‘35, storico dell'arte tedesco specializzato soprattutto nell'arte del Medioevo, del Rinascimento e del XX secolo. È anche un teorico dei media, un critico d'arte e uno specialista di imagologia.

Importante il suo rapporto con Cimitile in quanto fu, con “Die Basilica dei Ss. Martiri in Cimitile und ihr frühmittelalterlicher Freskenzyklus,Wiesbaden, Steiner”, il primo a dedicare una tesi al sito archeologico Paleocristiano (era il 1962). Due anni prima della mia nascita 1964.

È tornato esattamente 11 anni dopo: ad accoglierlo una delegazione composta dal primo cittadino Francesco Di Palma, la Pro loco cimitilese, l’Arch. Umberto Sibilla, il dott. Trinchese Antonio (già presente nel 2004, fu tra i promotori del convegno dedicato alle Basiliche)

Tuttavia, vorrei dire che l'intero paese si unisce al coro, di accoglienza, ed esclama... a voce alta, benvenuto Professore, e grazie per il suo interesse.

Art.e foto giornale nolano Marigliano .it traduzione e ricetta a. caiazzo

Art.e foto giornale nolano Marigliano .it traduzione e ricetta a. caiazzo

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My father was pasta maker and cook.

Pubblicato su da antonio,felice caiazzo

My father was pasta maker and cook.

Pappardelle with porcini mushrooms and sausage
Ingredients for fresh pasta


Serves 4 persons
200 grams of flour 00
100 grams of durum wheat flour
3-4 medium eggs, (for people are not a fan of pasta until al dente, add just whit 10 tablespoons water in to the mixture.)


For 6 people
380 grams of flour 00
120 grams of wheat flour
5-6 medium eggs


Method :
photographed step by step.
To prepare fresh egg pasta.
Let the dough rest wrapped in a cloth dry for about an hour. Then cut the dough in half.
Stretch the dough, with a rolling pin in thin sheets 2 mm. Sprinkle the dough with flour and wrap on itself. To realize the pasta(Pappardelle) it´s very simply :
Cut the roll of dough width of 2 cm.
Ingredients :
For seasoning the pasta!
500 grams of mushrooms (preferably fresh porcini, alternatively frozen mushrooms are fine.)
mushrooms should be cleaned with a special brush,if you have not it´s okay even a (toothbrush)
and a canvas (dish cloth. )


Warning !!!


Mushrooms must never be washed with water.
300 grams of fresh Neapolitan sausage,(not seasoned ) and slightly flavored, and without the outer skin.
Preparation of flavored oil :
So in a frying pan we put up approximately 18 tablespoons of the olive oil.
2 cloves garlic, finely chopped, for facilitate the spillage of allicin, contained in small pockets inside of garlic. The allicin strengthens the delicate taste of porcini.
The two ciopped cloves of garlic, and they half anchovies fillet desalted will only serve to give flavor at oliven oil. Heat the olive oil to 40 degrees ° C , in a water bath (bain - marie), with the garlic, half anchovies fillet, and parsley, all most carefully covered. So as not disperse the fragrances of spices. We turn off the water bath and let cool, before we use the oil, we have to filter it.depriving it of all content.
Curiosities !
Allicin it´s
a pungent oily liquid with antibacterial properties, present in garlic.
A small amount of allicin is present in fresh garlic, but enzymes in the garlic produce more when the cloves are cut or crushed and exposed to water.
We continue with the recipe :
We put in a pan the oil that we have aromatised, and add one clove of squashed garlic with the outer skin. for 3- 5 minutes´,we remove the garlic, and pour the sausage Neapolitan in a pan, outer the casings.
When almost cooked, fade away with white wine. As soon as the wine has evaporated, we add a bit of cream without exaggeration, salt and black pepper to taste.
In another pan, with a little bit of flavored oil we brown the mushrooms with squashed garlic , for 4-5 minutes´,remove the garlic and add. a handful fresh parsley.


We cook and drain the pasta, we combine the two compounds: porcini and sausage Neapolitan, in a large pan, and we will mix the pasta in the sauce.


Enjoy your meal !!!

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Mafaldine Alla Gennaro. (le ricette di mio padre.)

Pubblicato su da antonio,felice caiazzo

Le ricette di mio padre.
Le ricette di mio padre.

Mafaldine Gennaro.

this dish is dedicated to San. Gennaro ( the patron saint of Naples.)


A simple pasta dish full to burst with fresh tomatoes.
Author: A caiazzo
Serves: 4
Ingredients
12oz (340g) Mafaldine pasta
anchovies 6
6 tablespoons (45ml) olive oil
4 tomatoes cherry , halved
1 garlic clove, chopped
2 pounds (900g) tomato juice in glass ,
1 half teaspoon sugar
Salt to taste
Black pepper
Bunch of basil, chopped
a handful fresh oregano, chopped


ingredients :
Cook pasta according to directions. Drain and set aside.
While the pasta is cooking, desalted in water the sardine filletted,
heat the olive oil in a large skillet over high heat. Add the sardine filleted, garlic, cherry tomatoes, oregano and basil and cook for 1 minutes. Cut peasant bread in little cubes put in the pan wiht Bunch of basil, (chopped) ,
a handful fresh oregano (chopped), and 3 tablespoons olive oil,browning the cubes bread, and add in the skillet,now add 2 pounds (900g) tomato juice in glass, sugar half teaspoon and a season bunch spice(basil,oregano ) with salt to taste.

Continue to cooking for another 4- 5-minutes. Reduce the heat to medium and simmer for a few minutes.
Top with black pepper and basil before serving.

At coming soon We realize a recipes,
Filled peppers as you use to cook in Naples, and
the dessert: Pasticciotto Neapolitan, (see photos)

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Mafaldine Gennaro.


Un piatto di pasta semplice pieno per scoppiare in una lava di sapore, con i pomodorini pachini, del nostro amato vesuvio .


Autore: Antonio Caiazzo


Dosi per: 4
Ingredienti:
12 once (340g) Mafaldine di pasta
acciughe 6
6 cucchiai (45ml) olio d'oliva
4 pomodori ciliegia, dimezzato
1 spicchio d'aglio tritato
2 libbre (900g) succo di pomodoro in vetro,
1 mezzo cucchiaino di zucchero
Sale q.b.
Pepe nero
Mazzetto di basilico, tritato
un origano fresco manciata, tritato


Procedimento:


Cuocere la pasta secondo le istruzioni. Scolare e mettere da parte.
Mentre la pasta cuoce, dissalate in acqua le sardine sfilettate,
scaldare l'olio in una grande padella a fuoco alto. Aggiungere le sardine in filetti deliscati e dissalati in acqua, aglio, pomodorini pachino, origano e basilico e cuocere per 1 minuto. Tagliare il pane cafone a cubetti messo nel mazzo padella wiht di basilico, tritato
una manciata di origano fresco tritato, e 3 cucchiai di olio d'oliva, rosolare il pane a cubetti, e aggiungere nella padella, ora aggiungere 2 sterline (900g) succo di pomodoro in vetro, mezzo cucchiaino di zucchero e spezie di stagione (basilico e origano), con sale q.b. Continuare la cottura per altri 4- 5 minuti. Ridurre il fuoco a medio e fate sobbollire per qualche minuto.
Top con pepe nero e basilico prima di servire.

Mafaldine Alla Gennaro. (le ricette di mio padre.)

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