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 (November 2024).
As in any other country in the world, the Italian tourist calendar has its own off-season periods that separate the high season from the low. And although the off-season periods in Italy are shorter than in most of the other areas, March refers to those. Weather in Italy in March The term that best describes the expectations for the weather in Italy in March can undoubtedly be “unpredictable”.
Italian drivers are considered the most dangerous in Europe. This conclusion was made by researchers who recently conducted a survey on the tourist Internet portal Zoover and published it in the French magazine Auto Plus. The survey was presented in the form of a questionnaire, in which the inhabitants of Europe were asked to choose a country characterized by the most severe drivers.
Recently, the past 2013 did not become truly cultural for Italians, the newspaper Il Isole 24 Ore notes. According to the latest data, the inhabitants of the sunny country were so busy that they simply did not have enough time, or perhaps the desire, to read at least one book. A recent study showed that 39 percent of Italians (which is 3.7 percent more than in the previous 2012) did not participate in any cultural events.
Wonderful MICAM Shoevent shoe show returns to Milan again! Over the years, the latest trends of the unstable, but surprising and even bewitching world of shoes have been highlighted in the framework of MICAM. This event was first held back in 1969, and since then it has become so popular and so loved by fashion lovers that these days it is held twice a year - in March and September.
Pesaro is located on the Adriatic coast of Italy in the Marche region halfway between Rimini and Ancona. Pesaro is a place for a leisurely aristocratic vacation. Pesaro's attractions are designed for people tired of the hustle and bustle: magnificent palaces and medieval castles, parks and fountains, the gentle sea and sand, museums, festivals and an unforgettable opera.
Among the sights of Florence, the Uffizi Gallery occupies a special place, where one of the richest and most significant world collections of European art from the 13th-20th centuries is located. Its significance is already evidenced by the fact that the Gallery is considered the most visited museum in Italy, and to admire its collection, about one and a half million people come to Florence annually.
The city of Vicenza in Italy was founded, according to various estimates, between the 7th and 11th centuries, although the first settlements on this site arose in ancient times. For many centuries, the city was influenced by the Roman Empire and the Venetian Republic, which left its mark on the look of Vicenza. But still, most of all the architectural landscape of the city is associated with one single name of a great man.
La Spezia, located on the shores of the bay of the same name, is the easternmost city of the Ligurian Riviera. The picturesque bay is often called the Bay of poets in memory of the great English romantic poets Byron and Shelley, who lived on its coast in the 20s of the XIX century. At various times, La Spezia's guests were also George Sand, David Herbert Lawrence, Alighieri Dante and other creative personalities.