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 (December 2024).
Images leaked onto the Internet, showing cars parked right at the water's edge on one of the beaches of Sicily. The Italians are familiar with the concept of "crazy parking" firsthand. Their love for cars is almost as strong as for the beaches. However, when these two things merge into one, very curious cases can occur.
Feel like kids at the Babelsberg Film Park. You will see how the films are made, what the scenery consists of, how the television shows are broadcast, and to participate in them yourself. Filmpark Babelsberg (Filmpark Babelsberg) Studios Babelsberg Studios Babelsberg was founded in 1910 in the suburbs of Potsdam.
Lorenzo di Piero de Medici (Lorenzo di Piero de Medici) - entered the history of Italy under the name Magnificent (il Magnifico), which largely explains the important role that this outstanding statesman played in the economic, political and cultural life of the country. A talented manager, a skilled diplomat, a generous philanthropist, the patron of the representatives of art and science of the Renaissance, are all different aspects of the Florentine uncrowned ruler, who managed to turn the republic into a prosperous region and the center of European civilization during his tenure.
Victory Column is the Triumphal Column in honor of the unification wars of Germany. Its base is decorated with bas-reliefs of battles, and at the top there is a gilded statue of the goddess of victory Victoria. It is possible to climb to the observation deck and look at Berlin from a 50-meter height. Victory Column (Siegessäule), photo juergenberlin Victory Column or Triumphal Column (Siegessäule) - a famous historical monument, a symbol of Berlin.
There is no more suitable association for the gourmet cheese with the word "tenderness" than Mascarpone cheese. This gentle Italian conquered the hearts of many people around the world. And, if you have not had time to try it yet, then, after reading our article, you probably will not remain indifferent to it. History Compared to ancient Italian cheeses, mascarpone is quite young.
Skamortsa is not a very pleasant word for a Russian ear. And if you learn that it comes from the Italian capa mozza, meaning "severed head", then the fantasy will surely take us to some cave with orcs. But, in fact, everything is not so bad. Scamorza is an Italian cheese in the Pasta Filata category.
"Tastes are different!" - says an English proverb. The Italian product that will be discussed now confirms it unsurpassed. And, if you experience slight discomfort from moldy cheeses, then at the sight of Casu marzu you will be swooned. The homeland of Kasu Marzu cheese is the island of Sardinia (Sardegna).
Burrata (Burrata) - Italian cheese, which is a wonderful combination of mozzarella and cream. Its name comes from the word burro, which means "butter." Each ball is a bag of mozzarella filled with filling. And although the burrat cannot boast a rich history, but it has a lot of interesting facts in its reserve, which we will tell you about now.
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!
