Herbal Weekend Blogging
ovvero
raccolta di ricette con settimanale
Erbe , thrills, Frutta e verdure.
L ' now is the vegetable PUMPKIN I love cooking very much.
"The word pumpkin comes from" cocutia "(head), then transformed into" Cocuzza "," cozuccae "and, finally, pumpkin . It is native to Central America's oldest and seeds, found in Mexico date back to 7000-6000 BC In North America, the pumpkin was a food "Base" of the diet of the Indians and early settlers because they learned to cultivate it. Along with potatoes and tomatoes, was one of the first vegetables exported after the discovery of America.
The pumpkin belongs to the family of Cucurbitaceae, very rich in variety, both in terms of the form, which for the color. The species best known are the Cucurbita maxima (pumpkin cake) and Cucurbita moschata (Peponi pumpkin pie or pumpkin), not to be confused with the Cucurbita pepo , species which belong to the common zucchini. In Cucurbita maxima the "fruit" is considered the pumpkin for excellence, has a voluminous shape and flattened on top, characterized by a thick green skin furrowed with longitudinal striations. It is usually large (can weigh up to 80 kg), while the Cucurbita maxima has a yellow-orange flesh mealy and sweet. Cucurbita moschata the other hand, has an elongated, cylindrical, a little 'bloated' end, is green / orange, medium in size and has a sweet and tender flesh. In Italy, most varieties of pumpkins grown are the Marina di Chioggia, widespread in the North and the Long of Naples. " by Bennessere.com
Pumpkin fights free radicals and, thanks to the presence of fibers, help in regulation of intestinal functions , a good remedy to soothe the pain of skin inflammation is the pulp, crushed and pulped, and the well-washed skin can be applied on the wound surface of burns.
Bortolotti pumpkin and bacon
Tredozio A town in the Romagna Faenza above are called during the Valle del Tramazzo Bortolotti.
The Borthwick is a watercress cooked on a plate or frame, rectangular shape.
am a traditional rustic dish, a snack, a drink or lunch standing
After the version with the potato the Bartolaccio (bartlàz) I also wanted to try and make known to readers of my blog this recipe with pumpkin and bacon.
variant are fried ; Gussoni, they also a very ancient dish. The filling can 'be the same as watercress / Bortolotto / Bartolaccio / bartlàz but also the bitter herbs and cheese
Serves 4 150 grams baked pumpkin
1 shallot (or onion)
50 grams
bacon 1 clove garlic 2 tablespoons olive oil
- put the cooked pumpkin and puree in blender or immerssione robots, or passed through a sieve into a pan where information you have fried in olive oil the chopped shallots or onion chopped, a clove of garlic (I have added a whole and in the end I threw it) and the bacon cubes
- Cook a couple of minutes
note: I do not have it added onion, shallot it
note: instead of the bacon can add Parmesan cheese and nutmeg
for flatbread dough
150 grams flour 00 grams lard
30 100 cc water about
a pinch of salt 1 packet active dry yeast for bread *
"There are so many variations to make the flatbread and each zone has its own: that of Cesena is pastry is thinner than that of Rimini, while the Ravenna is thicker. Some people put the yeast, as dry as those in Forlì. The traditional base is the poorest who do not including yeast. An essential component is the lard instead: without it there as piadina loses elasticity and smoothness, becoming in essence a biscuit "
by: Italian cuisine
Prepare the dough like a flatbread:
- put in a bowl the flour and salt
- add the lard and knead
- Dissolve the yeast in water and add 1-2 tablespoons of the dough
- pour the rest of flush water (to taste) and mix
- you have to get a smooth ball that it does not stick to hands or the work plan, but remains elastic
- ìimpasto Divide into balls of measurement of tennis balls (With this amount are 4) and with a rolling pin to flatten each ball to a record high 2 mm otterene
* so is the original recipe (the site Italian cuisine), I have added only 1 / 2 tablespoon
Fill the disk in the middle of the pumpkin and pasta with bacon, close with the other half, crushed and cutting edges, giving a rectangular shape.
Cook on a hot plate.
in romana pentru 4 persoane
ingredient: 150 gr
Mieze de dovleac Coptic cuptor
1 HASM (Allium ascalonicum) numită și șalotă,eșalot sau ceapă franțuzească *
50 gr sunculita (bacon, piept ardelenesc)
1 catel de usturoi
2 linguri ulei de masline
* o puteti inlocui cu o ceapa mica
ingrdiente pentru aluat / piadina
150 gr faina OO
30 gr untura
100 ml apa ( circa)
un praf de sare
1 plic de drojdie uscata pentru piine
Exista multe variante pentru a prepara piadina si fiecare zona are reteta ei: la Cesena , Rimini sau Ravenna poate fi mai subtire sau mai groasa . Unii adauga drojdie de bere proaspata sau uscata asa cum se face in zona Forli. Retetea de baza, cea traditionala But that is poor and not cintine yeast. An ingredient without which can not be achieved but piadina is fat, without which it loses elasticity and tenderness and becomes a piece of dough uscacios - after cucinaitaliana site
piadina Prepare dough:
- put flour in a bowl with salt
- add the lard and kneaded
- diluted yeast in a little water (1-2 tablespoons) and add dough
- slowly pour in oil in a rope as the water remaining mayonnaise always kneaded so much water how much is needed, you get a smooth dough that does not stick and neither hands nor table, elastic
- dough in bucati mici cit mingiile de tenis si apoi intinditi sub forma de disc cu o grosime de cca 2 mm fiecare mingie de aluat
Umpleti fiecare disc pe jumatate cu umplutura de dovleac si sunculita si indoiti ceallata parte de aluat peste , inchideti apasind cu degetele pe margini si taiati dind o forma dreptunghiulara pe cit posibil ( asa este tipic in aceasta zona )
Coaceti pe plita sau pe o tigaie groasa de caramida sau de fonta, fier foarte bine incalzita .
english
150 g oven-baked pumpkin
1 shallots (Allium ascalonicum), also called shallot, shallots or onion French *
50 g bacon
1 clove garlic
2 tablespoons olive oil
* You can substitute a small onion
ingrediente dough / piadina
150 gr flour OO
30 grams lard for pastries
100 ml water
salt
1 envelope dry yeast for bread ( I used only half spoon)
- Put in a bowl the flour with salt
- Add the lard and kneaded
- Add yeast and some water (1-2 tablespoons) and knead
- Add enough water ( the rest of the water) for the dough to hold together, but not too much.
- Divide the dough into 4 small pieces. Flat it with the "mattarello" (well floured) reaching a very thin layer (2 mm), with a round shape.
Stuff each half disc with pumpkin and bacon, pressing with your fingers close around the edges and cut it giving a rectangular form, as much as possible (is typical in this area)
Leggi anche /Citeste si /Read also : Bartolaccio / bartlàz
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