Winter in northern Italy is sometimes sunny, and sometimes snowy and white, especially in the mountains. New Year's Eve is a time that unites relatives and loved ones at the same table.
Festive table in Italy
A huge number of dishes and drinks on the table has always been an integral part of the festive Christmas feast. Such an abundance was especially noticeable among the poor Italians, since it was during the holidays that all the best and most tasty appeared on their tables. In modern Italy, much has changed, and holiday tables are no longer bursting with a large number of dishes. Today, a celebration for Italians is just an excuse to get together with family or friends, socialize, eat deliciously and remember the traditions of their ancestors.
Agnolotti
In Piedmont, neither Christmas nor New Year's meals can do without agnolotti gobbi ai tre arrosti. This is a stuffed pasta that is so full of filling that it becomes a curve. Hence the name "hobby" (humpback). Agnolotti is usually stuffed with stewed beef, chicken breast, fried rabbit meat or sausages with vegetables such as spinach, chard or salad chicory. Add Parmesan, nutmeg, salt and pepper to the filling. And we begin with you our culinary and gastronomic theater! The main characters of our performance will be dough and filling. And then I will tell you what we need.
The ingredients
For egg dough
wheat flour - 500 g.
egg - 7 pcs.
olive oil - 1 tbsp. spoon
a pinch of salt.
For the sauce "Demiglias"
onion - 1 pc.
carrots - 2 pcs.
celery - 4 pcs.
rabbit bones
cream with a fat content of 33% - 10 g.
minced rabbit meat - 510 g.
ricotta cheese - 170 g.
mascarpone cheese - 300 g.
fresh thyme - 12 g.
salt to taste
ground black pepper - 6 g.
oil with garlic - 30 g.
Cooking
Sift flour on a table. In the center of the flour hill, make a small depression, drive eggs in, add olive oil and salt. When the dough becomes homogeneous, form a ball out of it and leave at room temperature. But pasta agnolotti gobbi ai tre arrosti would not be this pasta without a gorgeous meat filling. This time we will use rabbit meat, velvet, tender and juicy. Marinate rabbit meat in olive oil with salt and pepper. Then cook it for 1.5 hours. Separate the rabbit meat from the bones (we save them - they will still be needed), finely chop and add ricotta, mascarpone, fresh thyme, salt, pepper, olive oil, garlic. All mix well. To prepare the sauce, fry the onions, carrots, celery until golden brown, then add the rabbit bones and simmer for 2-3 hours. After this, filter the sauce and add the cream. Cook ravioli for 6-7 minutes, and then put them in a container with ready-made sauce and simmer for 1-2 minutes. And the final touch will be grated parmesan, which we sprinkle with agnolotti gobbi ai tre arrosti. We uncork a bottle of Barolo red wine, for example, and enjoy this bliss! Good appetite!
Watch the video: How to make parmesan and ricotta agnolotti (April 2024).
In the first part of the post, Blogoitaliano spoke about the most interesting places in the West of the Ligurian Riviera. Today, along the Riviera di Levante, we will go east, where there are several more resorts worthy of special attention. 40 km from Genoa is the resort town of Rapallo, the mention of which dates back to the X century.
Campo Square (Piazza del Campo) in Siena has an unusual shape and a complicated history. History of the square The mention of the square in written sources dates back to 1169. At that time, Siena was a sovereign republic. Wool traders and bankers provided her economic power, Siena denarius was an important European currency.
It was Italy that owed its appearance as a genre of musical and dramatic art. And the word “opera” itself comes from Italian - “composition, work”. Starting from the 17th century, the championship in this art form belonged alternately to Venice and Naples until the construction of a new theater, La Scala, was completed in Milan in 1778.
Cesenatico in Italy is a small town on the Adriatic coast, located 23 km from Rimini in the Emilia-Romagna region. Cesenatico is famous for its ancient canal, designed by Leonardo da Vinci himself. Italians condescendingly call the town a fishing village, however, they try to taste the best fish in the whole region in Mediterranean restaurants here.
According to Italian media, the volcano Etna, which is located on the island of Sicily, again shows signs of activity. On Monday, the National Institute of Geophysics and Volcanology of Italy recorded explosions and ash discharge in the southeastern part of the volcano, which, however, did not affect the operation of the airlines.
Rome police wrote fines to metropolitan hotels, the total amount of which amounted to 100 thousand euros, after it became known that they had violated a number of rules in an attempt to get more visitors on the eve of double canonization. Today it became known that fines were imposed from 21 Roman hotels for violating a number of requirements.
It seems that one of the most popular desserts will soon become an orphan. The Alle Becchiere restaurant in Treviso, where Tiramisu was born, is being closed. However, according to another version, it was not the Becchiere Treviso masters who invented the most delicate delicacy, but the small Vetturino Pieris store located in another region of Italy.
In Brescia, the leadership of the local restaurant supported an “anti-child” policy, which is becoming increasingly popular in Italy and abroad. "No children allowed!" or a new European trend and the Italian restaurant "for adults" The situation is somewhat reminiscent of the same with dogs (for which, by the way, recently many bans have been lifted): children are prohibited from entering certain public places.
But pasta agnolotti gobbi ai tre arrosti would not be this pasta without a gorgeous meat filling. This time we will use rabbit meat, velvet, tender and juicy. Marinate rabbit meat in olive oil with salt and pepper. Then cook it for 1.5 hours. Separate the rabbit meat from the bones (we save them - they will still be needed), finely chop and add ricotta, mascarpone, fresh thyme, salt, pepper, olive oil, garlic. All mix well. To prepare the sauce, fry the onions, carrots, celery until golden brown, then add the rabbit bones and simmer for 2-3 hours. After this, filter the sauce and add the cream. Cook ravioli for 6-7 minutes, and then put them in a container with ready-made sauce and simmer for 1-2 minutes. 
And the final touch will be grated parmesan, which we sprinkle with agnolotti gobbi ai tre arrosti. We uncork a bottle of Barolo red wine, for example, and enjoy this bliss! Good appetite!
