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Timbale spiced vinegar, cream cheese and pears, with Slow Food in the heart of the plural

risk losing. I was completely forgot my "Toyland." So when the radio (late night) I felt it was in progress the Salone del Gusto in Turin, he jumped and I said, will un'alzataccia, but I can not miss.
An event I love because I can discover new tastes, especially when sailing in the stands internationally, including aromas of spices and aromas of ripened cheeses hyper. This year, thanks to the personal economic crisis, far more serious than the international one, I could buy very little, even though two or three little things I had to take them home by force. For example, an extraordinary Parmesan aged 109 months, and a blue cheese Armenian ... extraordinary.
And then, a French spiced vinegar called Vinaigre Vermeil . This is a vinegar aged one year in oak, with cinnamon and cloves, according to a recipe of the sixteenth century. Very good. I thought it might be a good item to flavor rice.
So, I attempted a remake of a classic among the rice, the cheese and pears, but breaking it down. Given the presence of cinnamon and cloves in vinegar, I thought it would be a suitable match with the fruit, while the acid would have married well with cheese.
The procedure I followed is that of the classic risotto (onion browned in butter, toasted rice), using a simple vegetable broth and blending this with spicy vinegar instead of wine.
I brought rice Three-quarters of the cooking, then I placed in a pastry rings, completing the cooking in the oven at 90 degrees for fifteen minutes.
Meanwhile I left taleggio dissolve in a water bath, with a little 'to butter and a dash of milk. I added some grated cinnamon and a "turn" of white pepper. Finally, the pear, cut into cubes.
Then you have enough sauce cheese and pears and baked the pie directly on the plate, completing with grated Parmesan.


Ingredients: Vialone nano, spiced vinegar (or balsamic), Taleggio, pear, onion, vegetable broth, pepper, cinnamon, parmesan cheese, butter and milk.

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Sugal Aunt Luciana

Here it is. Finally, a typical recipe. Very typical. Family. A sweet Emilia that when they taste it, you back a bit 'back in time. Why do not you do it, because it was not widespread and that around, at most, it's a version of industrial hazards.
I say dangerously, perché assaggiare quella specie di budino all'uva che vendono tra i banchi dei supermercati, rischia di allontanarti per sempre da questo dolce, così particolare.

A casa mia lo chiamano Sugal. E se chiedo la traduzione in italiano, mi guardano storto. "Il Sugal?? E' il Sugal...". Italianizzato ottengo, al massimo: "Sugali di uva...". E io chiedo: "Ma perché è plurale?". E a quel punto, giustamente, il discorso cambia, con gli sguardi dei parenti che mi danno del saccente.
E si torna a parlare delle solite cose: cerchi nel grano, fisica quantistica, i risultati del cricket, il ruolo di Pechino nella questione mediorientale, eccetera, eccetera.

E allora interrompo di nuovo e dico: "Okay, sorry ... I agree with the Nobel to Liu Xiaobo, but give me the recipe Sugal??" Thus spoke the aunt
Luciana, one of those aunts who really is the aunt of my mother, that she only Sugal does it right. And so I will not change a crumb of the recipe that said to me, even though the board to take a look on the internet, because there are small changes that can make this cake more or less spicy, more or less articulate, more or less good.
Consider this as a good basic recipe and then probably will not change.

Take grapes and knead with a masher, get the juice without the skins or pomace. Then put to boil the grape juice over low heat in a copper pot or earthenware. Add a slice of bread for a few minutes, then recuperatelo. This removes the acidity of the must. Add the flour and a tablespoon of sugar. Cook, stirring, until the mixture reaches a good density, but still liquid. Then pour into rectangular molds and let cool before storing in refrigerator.
In some recipes you plan the addition of anise or quince beginning of the boil. But, in my opinion, you should try Sugal, or Sugal, or Sugali ... as it is, at least the first time.

Ingredients: Black grapes (Italy), 1kg, 3 tablespoons cornmeal, 1 tablespoon white flour, sugar.

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paradise biscuits half failed (with the attached ' ancient and precious recipe pie heaven ")

One tries to do things as they should, even if its sweet with no can do ... And so, here is the attempt to prepare a "paradise cake" is transformed into a "paradise biscuits" means failed.
I knew from the start. To make the cakes is a special talent, you need the touch, which I'm afraid to have the green thumb. For the record, I was able to kill even the sage in the pot on the balcony.

So, some time ago, for a special invitation, I thought to prepare one of my favorite desserts: the "pie heaven." I tried many times and I was able to make it good a few times.
is not a small thing. We need the right weather conditions: low humidity, but light winds, mild temperatures and clear skies.
"all stupid", you say, "What can the weather outside has to do with what happens in the oven at home?".
I've always been skeptical of the turn, but in this case, the recommendations of those who passed me an old family recipe, they have always proved to be pretty damn conclusive. If it is raining or too cold, too windy or if it is cloudy, the "paradise cake" will be a disaster.
The trouble is that the recipe does not use yeast and, thus, in the absence of the cake will be sitting right conditions. Useless hope for a better fate.

This time, I really hope to do it the right way. I wanted to cuddle me and especially my host, but ... I was wrong! Damn me and my laziness in buying a kitchen scale.
Thus, discovering that 300 grams of sugar in a jug graduated, are not equal to 300 grams of flour, until the mixture has been mixed, making the initial good will of no use.

The pie is not growing and, worse yet, not cooked on time. Thus, opening the tin, my paradise crumbles into a thousand pieces, and I am well aware that much of the cake was still raw.
So what? What to do? This sudden! Recovery of the heart cake still raw and proceed with firing two pastry rings, trying to accomplish those two will become "Biscottoni paradise."

Now, however, let me share with you the precious and ancient recipe of pie heaven. " This will copy word for word, without changes or corrections. Follow the recipe and, above all, remember under what weather conditions should be created, if not, forget the very beginning. But if the cake
fail, then ... will indeed be a paradise. A cake so brittle that you seem to bite air smells of sugar and butter. A dream come true, especially for the sweet tooth.


RECIPE Ingredients: 300 grams of butter, 300 grams of sugar, 2 eggs, 3 egg yolks, 150 grams of flour, 150 grams of starch.


Procedure: Work along the butter in a bowl, using a wooden spoon. Add sugar and continue stirring.
Whisk the eggs and yolks separately and add to mixture one tablespoon at a time. Mix the flour and potato starch and mix well together, stirring very lightly and never hit the spoon on the bowl.
butter Grease a baking dish, pour the mixture and bake for 60 minutes over medium heat. Since the ingredients are made, not stirring, and always in the same direction.
If desired, sprinkle cake with powdered sugar.

about my dinner, "paradise biscuits" were hard but brittle and thus edible, combined with a good spoonful of soft ice cream and a glass of sweet wine of Piedmont.
In hindsight there are many things you would do differently, but in the end, a sweet taste and an exchange of smiles is always something gained.

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Rostinciana with grilled peppers in the style of the butcher" mica asshole "

First of all need a good fireman. In this case it is called Chicco, as reassuring, despite the devilish look. Then comes the Tuscany. Not Liguria, Campania or Lombardy. Tuscany! If not Rostinciana that can never be?
This is the dish of the day, prepared in the garden of the residence in which four friends, Capalbio. For the uninitiated, the Rostinciana is what in many other regions simply call pork ribs. But what counts, at least, that the butcher on duty told us, is the sauce with which they are sprinkled with pork ribs. A mix of herbs and pepper, making these smelling crisp and juicy pieces of pork.
The butcher, a burly type with a single gesture that was moving behind the bench his son and his wife, he had discharged a colorful phrase: "You will see tonight say ... Mica asshole that guy! I'm almost envious that I have sold the meat. "

not approach the plate with knife and fork. Better to acquire a large amount of disposable napkins, then use your hands.

To enrich the dish , not to lighten it, we cooked on the grill also good peppers. Then, by grouping Rostinciana and peppers in a single container, we added salt and olive oil. Look no further.
Well, I mean. Great eaten. Tuscan red wine bought in a small cellar, Rostinciana lick your fingers and a grand finale to the sound of cheese.
Mica asshole that guy!

INGREDIENTS: Rostinciana (or pork ribs), fresh herbs to taste, salt and pepper, olive oil, peppers.