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 (May 2024).
Italian restaurants deserve special attention because they are justly considered one of the best in the Mediterranean. Italian cuisine is quite straightforward and its basis is made up of such simple ingredients as dough, cheese and vegetables. Meanwhile, opening the menu of an Italian restaurant, it is easy to get lost in a variety of unfamiliar names and dishes.
The Italian government intends to apply to the European Commission with a proposal to make some changes to the process of supplying local products to the UK. The thing is that the English-speaking country recently has a special regulation that prohibits the import of products that are potentially threatening obesity.
Santa Maria in Aracheli is a beautiful basilica on Capitol Hill. A grand staircase leads to it, created as a sign of Rome's deliverance from the plague. The church was built in the VI century on the site of the Temple of Juno, the same one in which the geese who saved Rome from the Gauls lived. And that's not it! Michelangelo and Donatello, columns from old (pre-Christian) temples of Rome and ...
Works of literature, sculpture, applied art tell about the customs of the inhabitants of Ancient Rome, they can be judged on the basis of preserved business and friendly letters, works of historians and philosophers. The heyday of the Strength of Ancient Rome is associated with important ideals and principles that have been brought up in every free citizen from early childhood: Fidelity to the state; Serving the community; Harmony of mind and body; The ideals of beauty and love, etc.
Italian cuisine is rich and varied. At first glance it seems that it consists of pasta, pizza, mozzarella, but this is far from the case. Go to the Italian supermarket and you will see a large selection of products that local people use every day to make home-cooked masterpieces. aaron choi All regions of Italy, except Umbria, are washed by the seas.
A month before Christmas, Rome becomes even more fabulous. Today we will walk along the narrow streets of the most atmospheric and my favorite area of Rome - Trastevere. Many restaurants have already decorated the windows, and decorations appear on the streets, which are becoming more and more every day. Ready to feel the spirit of the Eternal City?
A couple of hundred kilometers from Rome is a small but very interesting region of Abruzzo, which is still little studied by tourists. In Italy, it occupies only 13th place in terms of 14th place in terms of population. It would seem such a small territory. But despite this, there is something to see and be inspired in Abruzzo.
Venice can be safely called the second most popular city in Italy after Rome. canadastock / Shutterstock.com Milan and Florence are undoubtedly interesting and authentic, but the beauty of the Venetian quarters on the water, the romance of gondola rides, the numerous bridges and the incredible San Marco square with evening floods, the picturesque area of Burano, these and other unique features put Venice in Italy's top cities in terms of attendance.
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!
