Video: An Easter menu with Abruzzo products. As per the instructions of Minister Zaia
2024 Author: Cody Thornton | [email protected]. Last modified: 2023-12-16 12:26
We have accepted Minister Zaia's proposal to cook the Easter menu with Abruzzo products. Good idea, for once. The menu assembled by Dissapore is for non-vegetarian gastrophanics, products and recipes are typically Abruzzo. Perhaps it is too late (the minister's proposal was in the newspapers this morning) but it is our way of wishing our readers a happy Easter.
THE RAFFA MEATBALL '. Photo recipe: Sigrid Verbert / Brussels sprout
Ingredients: minced beef 500g, mortadella from Campotosto 100g minced cheese, 75g parmesan, 75g ricotta, pistachios a handful, 1 egg, 2 tablespoons chopped parsley, 1 clove garlic, finely chopped, 1 tip cinnamon, breadcrumbs, dipped in milk and squeezed a generous handful, salt & pepper.
With your hands, mix all the ingredients well (if anything, add a little breadcrumbs to adjust the density of the dough), form the meatloaf, place it in a baking tray lined with baking paper, pour a glass of white wine (previously boiled, it seems that it serves to remove the bitterness), a drizzle of olive oil and bake everything at 180 ° for about fifty minutes or until a crust has formed. In the photo, meatloaf with olive oil mashed potatoes.
MACCHERONI ALLA GUITARRA WITH RAGU 'D’AGNELLO. Recipe Gianfranco Romanazzi / Cooker - Photography: Cabon / Coquinaria
Ingredients for 4 people: 500 gr. macaroni, Kg. 1 lamb from Abruzzo, 250 gr. tomatoes, three tablespoons of extra virgin olive oil, half a glass of dry white wine, two cloves of garlic, a bay leaf, pecorino cheese, meat broth (if it complicates your life, it's also good with cube), salt to taste, pepper to taste
Macaroni are nothing more than square section spaghetti, which are obtained using a beech wood tool, fitted with steel strings. If you don't have it, don't be discouraged, go ahead and buy the macaroni at the Fresh Pasta shop. Take a pan, put the oil, garlic and bay leaf in it. Once the garlic is colored, remove it, add the lamb cut into small pieces, salted and peppered; sauté and add the white wine. Once the white wine has evaporated, add the chopped tomatoes and cook for at least two hours; if it shrinks too much lengthened with the broth. Season the macaroni with this sauce, serving Pecorino on the side.
LAMB WITH CACIO AND EGG. Recipe Alice - Photography Sabrina Pierantozzi / Flickr
Ingredients: 800 g of lamb in pieces, 2 leeks, 1 sprig of rosemary, 2 dry bay leaves, 1 sprig of sage, extra virgin oil to taste, dry white wine to taste, 4 eggs, the juice of 1 lemon, fresh chives to taste, 50 g of grated pecorino di Farindola, Salt and Pepper To Taste.
In a saucepan, heat the oil then add the sliced leeks, rosemary, bay leaf, sage and lamb. Brown everything for a few minutes, turning the pieces of meat often; add the wine and a few ladles of boiling water; cook, over medium heat and with the container covered, after adjusting for salt, for about 40 minutes until the meat has absorbed the various liquids. Beat the eggs with the salt, chives, lemon juice and pecorino cheese for a few minutes. Before serving, add the mixture to the hot meat. Stir quickly and serve.
ARTICHOKES AND PEAS. Photo recipe Lucina / Cookaround
Ingrediants tender artichokes from Cupello, peas, parsley, salt, pepper, extra virgin olive oil, a slice of lemon.
Clean the artichokes by removing all hard parts. Slice them and put them in a bowl with water and a slice of lemon to keep them from blackening. Wash the artichokes well and place them in a pan with the oil, then add the peas. Add a little salt, pepper and a nice sprig of parsley. Finally, add enough water to cover everything. Cover the pot and cook. It does not take much time. When it has reached the right cooking time for you, turn off the gas and let it rest for at least 10 minutes before serving.
EASTER PIZZA. Cookaround Recipe - Paoletta Photography / Anise and Cinnamon
Ingredients: 4 eggs, 200 g of sugar, 25 g of brewer's yeast, 250 g of dough to rise, 100 g of extra virgin olive oil from the Peligna Valley, 100 g of milk, 400 g of flour, 1 pinch of anise and, if desired, a few drops of sweet liqueur.
On the wooden table arrange the flour in a fountain. Spread the yeast mass inside with your hands, then adding 2 eggs, sugar, oil, anise, brewer's yeast dissolved in milk and, if desired, a few drops of sweet liqueur. Work everything well until you get a rather soft dough. Give a part of the dough a rounded shape, similar to that of a loaf. Roll the other part of the dough on the wooden board to obtain a cylinder with a length of 20-25 cm and a diameter of 2-3 cm, and press the two ends with your fingers on the contour of the loaf (the cylinder will thus assume, the shape of a handle). In the center, sink an egg and stop it with a cruise of pasta. Leave to rise for a few hours. Place in the hot oven and cook for about 20 minutes.
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