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 (December 2024).
The former Roman stadium has become one of the most beautiful squares in Rome. Palaces, churches, fountains, benches and an enchanting atmosphere make you fall in love with this stunning square. Piazza Navona In Rome you can find many squares - large and very small. Piazza Navona is a rather large oblong space surrounded by ancient Baroque buildings with a length of 270 meters and a width of about 55 meters.
Today, my delight knew no bounds: in the city of Alassio (Alassio), where I live, there was an exhibition of chocolate. For the first time in my life, I came across so much chocolate: bitter, milky, white, in tiles, on sticks, of various shapes. My eyes ran up from the abundance of this world famous product.
April in Rome is a real spring, along with the number of sunny days, the number of tourists who want to see the capital of Italy bright, blooming and cheerful is increasing. The middle of spring is considered the beginning of the tourist season: clear, sunny weather is the best suited for long walks along Roman streets and squares, visiting architectural sights and historical monuments.
Lasagne (Lasagne) - a typical dish of Italian cuisine from the series "at everyone's hearing." But not everyone realizes that this is not a layer of puffed meat pie or casserole, but one of the many varieties of pasta in the republic. It is believed to be the oldest type of pasta. Over the long period of life of baked pasta in the southern regions of Italy, several traditional versions of food have developed.
Turin is the administrative center of Piedmont and one of the most developed centers of the country, which even managed to visit the capital of the state for a short period. And although we ignored him for a long time, BlogoItaliano decided to finally correct the omission and take a closer look at the city so important for Italy, making an impromptu rating What to see in Turin: TOP-8 places.
Basilicata is one of those regions of Italy where the foot of a Russian-speaking tourist rarely steps. Largely guilty of its geographical location and lack of information. The Basilicata includes two provinces of Matera and Potenza. They are located between the regions of Puglia and Calabria and, as it were, sandwiched between them. The region is located in the very south of Italy near the Gulf of Taranto (Ionian Coast), and its western part is washed by the Tyrrhenian Sea.
Terracina is a small town in central Italy, in the Lazio region near Rome. It is so ancient that here you can find man-made objects much older than Rome itself. In addition, the sandy shores of Terracina are washed by the warm and clear waters of the Tyrrhenian Sea, which makes it a wonderful seaside resort.
155 km from Rome, on the Adriatic coast, lies the picturesque seaside resort of Pescara. This large port city of Italy is the administrative center of the Abruzzo region. Pescara is well known and loved by both tourists and Italians for its healing air, beautiful beaches, interesting sights and rich nightlife full of entertainment.
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!
