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Dec. 2000
Impanadas (Stuffed rolls)
For 4 servings:
400 grs bran, 4 tablespoons olive oil, 200 grs lamb meat,
200 grs pork meat, 1 pinch saffron, 2 dried tomatoes, a handful
of parsley, 1 egg yolk, 1 garlic clove, salt and pepper.
Mildly fry in oil both minced meats, add parsley, saffron,
garlic and minced tomatoes. Salt, pepper, mix well and keep
it cool. Knead the bran with warm water and a pinch of salt;
when thick, add the oil and knead again. Spread the dough,
put on a half of it spoons of the stuffing every 10 cm, fold
the second half and, using a wide glass, make brwad disks
sealing the edges by pressing. Paint with egg yolk, put them
on a pan greased with oil and put in oven at 180°C for
abt. 40 minutes.
The Impanadas are equally good both warm or cold.
To “degrease” the taste, we would recommend a
mildly sparkling dry red wine like a Barbera Vivace dell’Oltrepò
or a Bonarda dell’Oltrepò or a Gutturnio dei
Colli Piacentini.
Cinghiale alla barbaricina (Wild boar sardinian
style)
For 4 servings:
1 kg wild boar (better if hind leg), 1 bottle of dry white
wine, 1 rosemary twig, 2 juniper berries, 4 myrtle leaves,
4 sage leaves, 1 onion, 1 garlic clove, 1 handful of parsley,
1 carrot, olive oil and salt.
Put to soak overnight in the wine with herbs the wild boar
cut in regular pieces. Make a pulp of the vegetables and slowly
fry in oil. Drip the wild boar and put it in the fried vegetables,
salt and cook on a slow fire for abt. 2 hours, wetting with
the marinade every now and then.
The very strong taste must be matched by a very strong full
bodied red wine like a Taurasi or a Cannonau or a Nobile di
Montepulciano.
Crèpes con Marroni (Crèpes
with chestnuts)
For 4 servings:
250 ml milk, 2 eggs, 100 grs white meal, 50 grs sugar, chestnuts
compote/jam.
Prepare the crèpes putting in a bowl the meal with
sugar and warm milk, stirring the compound until achieving
a smooth and fluid batter. Separately, whip the eggs and add
to the batter, always stirring. Put in a teflon lined pan
1 spoonful of the compound, spread it until the edges, turn
the crèpe and cook also the other side. In the middle
of each crèpe, put 1 spoonful of chestnut jam, shape
the crèpe like a bundle and tie with a thin strip of
orange rind.
The recommendation is for a strong liqueur-like sweet wine
like an Aleatico dell’Elba or a Sciacchetrà delle
5 Terre or an Anghelu Ruju.
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