Accounts From Refugee Camps

Custard Artusi


Here I present the cake for the contest of a dinner for two guormet Giulia!
During this time I feel drawn to the past, so sometimes I dive in slow readings of old cookbooks and discovering recipes of Maestro Martino of Artusi and other adults.
not doing it, I think, rimenere amazed by the recipes, either because they are extremely curious about eccentric combinations.
There is a strange tendency to separate the mind around (which is identified with the ego) from the body.
is a trend that I think comes from the need to somehow justify their acts.
But I do not understand! if we consider the person as a can not separate the intention (mind) from the (body) because both are necessary to the life of a person.
This has huge implications, it should disintegrate in what I consider the foundation of social life.
We have a soul and our soul is the totality of our actions and our intentions.
Our soul are incurable scars we leave the world. You can not erase the time and buys nothing but dust.
and the human soul must be respected and that is why I feel compelled to read and rediscover those works that great men, who have now lost their physicality, they left in the world.
This modern trend is to destroy what should be the responsibility and respect for human inextricably linked to it ... Gaber say ... We must do something! Flash! We can not wait any longer! Flash! Flash!


But let us and our recipe.
For the custard will post the text that I extrapolated from Artusi's recipe trifle.

In Tuscany - where, for reasons of climate and also because so accustomed have runny stomachs, all food is from the character of lightness and the impression, Where possible, the liquidity - the cream is very loose, non-starch flour and use it to serve it in cups of coffee. Made in this way can, and true, more delicate, but is not suitable for a trifle in the mold and is not beauty. 271 Here are the doses of the custard, so called to distinguish it from the cooks made without flour. milk, 5 ounces. Sugar, 85 grams. Farina, or better, starch powder, 40 grams. Egg yolks, No 4. Smell of vanilla. Work first sugar with egg yolks, add the flour and milk a little at a time. You can focus by turning the ladle of burning continuously; but when you see smoke cover the coals with a scoop of ash and withdrawn the pan on the corner of the stove if you do not wish to be formed cocoons. We have already restricted when you continue to keep the fire eight or ten minutes and then let glacé.

Ready and cold cream I settled on a nice cup of strawberries and I put on it the cream garnished with a mint leaf of basil on there also was much better!




now calculating the costs.
Then we regard the mackerel:
mackerel 300 gr = 0.80
5 = 1
dried tomatoes a handful of olives, capers = 0.50
taggiasche
15 = 0.50 = 1 datterini

For linguine cod: cod in salt
small
Garlic = 5 = 0.10 = 0.50

capers 150 g linguine knights = 0.50

To pastry cream 2 eggs
= 0.5
250 ml of raw milk = 0.20
50 grams of sugar = 0.10
35 grams of flour = 0.10
biodynamic strawberries

= 1 Total = 10, 8 €

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Strawberry Risotto alla Milanese and its history (and Artusi Gadda)



is not a recipe but I am going to speak of a classic. The classic
not merely be a combination of flavors and perfumes because it has a feature that other dishes do not have: time. Over time
it becomes history, comes to life, takes us by the hand in daily life.
And the risotto alla Milanese has always been a classic that particular time in a book by anything such as: "The science of cooking and the art of good eating" of any such named Pellegrino Artusi, these shows actually 3 different recipes for 3 different stomachs (he says ;-))!!
I will return the source, so that as many people as possible can come close to this great book of Italian cuisine.


78. RISOTTO MILANESE I
Rice, 500 grams.
Butter, 80 grams.
Saffron, as well enough to make it yellow.
onion Half of mediocre size.
To cook as the regulator No 75.
To make this rice more nutritious and taste should be more grateful to the broth.
saffron, if you have a house in a bronze mortar, buy one in kind, grind fine and dissolve in a drop of hot broth before you throw it in the rice, serve with Parmesan cheese.
Saffron has exciting action, stimulates appetite and promotes digestion. This amount may be enough for five people.

79. Risotto alla Milanese II
This risotto and more more complicated and severe stomach than before, but more flavorful.
Here is the dose for five people.
Rice, 500 grams.
Butter, 80 grams.
beef marrow, 40 grams
Half onion.
White wine good, two-thirds of the glass.
Saffron, as required.
Parmigiano, ditto.
Chop the onion and put it on the fire with marrow and with half the butter. When browned, add the rice and after a few minutes, add wine and finish cooking the broth. Before removing from heat aggraziatelo with the other half with butter and Parmesan cheese and send to the table with more Parmesan cheese separately.

80. Risotto alla Milanese III
You choose! Here is another risotto alla Milanese, but without the pretension to take the hand to the cooks Ambrosian, learned and ingenious in the matter.
Rice, 300 grams.
Butter, 50 grams.
A quarter of an onion mizzen of magnitude.
Marsala, two fingers of ordinary glass.
Saffron, as required.
Saute onion, finely chopped, with half the butter, add the rice and a few minutes after the marsala. Bring him in with the cooking broth and when is cooked add the remaining butter and the saffron dissolved in a little broth for the last handful of Parmesan cheese.
enough for three people.

I by Good gustaio I prepared with beef marrow broth for cooking and as I utillizzato a fantastic and gorgeous broth of veal tongue and tail ;-) ;-) ;-)
As a classic carnaroli rice ( in the kitchen is my favorite) and I garnished with leaves of fresh marjoram ... which is not bad at all!!
Aggrazziatura creaming or (in the words of Artusi) with organic butter from fresh cream that rises to the excellent and parmesan ....
Buen Provecho! Take advantage of the graces of the time and enjoy History!

PS: For those who love the exciting place of Carlo Emilio Gadda recipe that I found online:

The preparation of a good risotto Milanese rice demand quality, such as type Vialone, the big grain and relatively more piece of the grain type Caterina, which has elongated, almost melted. A rice not entirely "brown", that is not entirely deprived of the pericarp, meets the approval of the stewards of Piedmont and Lombardy, the farmers, for their private kitchen. The grain if you look closely, reveals itself here and there covered by residues of devouring a film, the pericarp, as a tattered robe or walnut-colored leather, but very thin: cooked a rule, gives rise to excellent risotto, nutritious, rich in those vitamins that make the outstanding common wheats, seeds, skins and their curtains. The village can be called risotto rice particularly delicious, but the risotto alla Milanese: a little 'darker, and true, after the baptism of gilded saffron.
classic container for cooking the risotto Milanese and the pan round, but oval, tinned copper, with iron handle: the old, heavy saucepan in a certain point in time have not been heard: precious furnishings of the old, the vast kitchen: it was partly as a number of essential "copper" or "branches" kitchen, where an old poet, knock, did not fail to enumerate in his poetic "internal", where the glossy branches sull'ammattonato appear more than once, to capture and to postpone a ray of sun, digested lunch fell. Rapitoci the old copper that remains is to have faith in the Substitute: aluminum.
the saucepan, keeping the fire PEL handle or a power felt with his left hand, receives the smallest pieces of garlic or onion tender, and a quarter of a ladle of broth, preferably beef: Lodi and butter class .
Butter, quantum prodest heard the number of 'guests. At first fry Of this modest contribution, buttery-chives, for repeated small payments, it will throw the rice gradually, reaching a total of two or three punches to person, depending on the appetite of attavolati predictable: they will want to start a little broth if only for a process of boiling rice: the spoon (wood now) but we will have to do: round and round. The beans will be expected to browning and hardening times against the bottom tin, ardent, MISUSE stage in the ritual, each retaining its own "personality": Do not mix and even clotted.
Butter, quantum sufficit, no more, I pray, must not get wet, dirty or sauce: untar each grain should not drown. The rice has to harden, I said, the bottom tin. Then gradually swells, and cook, gradually add the broth, in which you want to be cautious and diligent: add a little 'time of the broth, the principles of two half-dipper than drawn from a bowl 'marginal', you have to ready. In it has been dissolved saffron powder, lively, incomparable stimulating gastric venutoci from the dried stigmas of the flower and then duly ground. For eight people two teaspoons. The broth should have drawn a saffron yellow mandarin so that the risotto, a perfect cooking, twenty-twenty-two minutes, has to be yellow / orange stomachs fearing it will be enough for a little 'less two teaspoons, and not filled: and they will come out a bright yellow canary. What is most important is to assign to the ceremony with a spirit of reverence and fear of the gods or rather Reverend Aesculapius Asclepius, and enter into the sacred 'Milanese risotto' ingredients of the (quality): the above Vialone with that tattered clothes, the that Lodi (Laus Pompeia), these onions, the broth, a beef stew with carrots, celery, all three came from the Po valley, not a senior bull, horns and soul of the Balkans: saffron council Carlo Erba Milan in flasks sealed: it will be ten or twelve at most fifteen pounds per person: half a cigarette. Do not deceive the gods, not forgo Asclepius, not to betray the family, that I guests Jupiter
Xenio protects, to contend with Carlo Erba its reasonable profit. No! For butter, in the absence of Lodi will provide for Melegnano Casalbuttano, Soresina, Melzo, Casalpusterlengo, the entire lower area of \u200b\u200bMilan below the springs, the Ticino and the Adda, even to Crema and Cremona. Margarine to say no! And the butter has the flavor of the soap: no!
were added thinkable, even recommended or required by iperintendenti and hyper, includes the bone marrow (beef) previously set aside and gently used both in Serbian other marginal bowl. Are usually set down on the rice after about halfway through cooking: at least one for each diner: it will be overwhelmed by the stir and spoon (wooden now) with which to fulfill the last office Rice. The marrow gives the risotto, no longer the misuratissimo butter, a sober greasiness; and nourish, it seems, hematopoietic function of our own bone. Two or more tablespoons of full-bodied red wine (California) are not descended from prescription required, but, whoever he likes, aromatic taste that will give the dish that accelerates and facilitates digestion.
Risotto alla Milanese penalty should not be, ohibo, no! just a little 'rather than to the tooth on the plate: the grain soaked and swollen de' these juices, individual grain but not stuck to his companions, not in a mud soaked in a bath that would be able schifenza. Parmesan cheese and just admitted, by the good risottai, and a trivialization of sobriety and elegance of Milan. At first Aquatic September, fresh mushrooms to the pan, or, after S. Martino, dry flakes of truffles by special tool-love truffles on the plate will decease, that the risotto served at the hands of caring tavolante duly rewarded after the fact, worn for a party. This solution mushrooms, truffles nor the solution, come to pervert the deep, vital, noble meaning of the risotto alla Milanese.
CE Gadda

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Linguine with a mousse of salt cod and olive caper

Here's my main dish for the competition organized by the blog of the Red Night: A Gourmet dinner for two for only € 15!!
What if the cod could be the menu in a Treviso??
It 's a simple dish and to everyone who uses the full versatility of cod salted in the kitchen.
The creaminess of the mousse of salt cod and capers makes appetitossimo gives him depth. Unfortunately
missing a piece of crunchy but I thought that spawning of toast and can adapt well ... sorry for the distrazzione
Then the foam takes the desalted cod fillet and cut it into slices.
We move in a bottom of pan with olive oil and garlic.
After 15 minutes, it takes the entire skin of the cod and a few pieces of flesh all over the cooking sauce and blend with the mini-pimmer adding oil to raw.
This foam is whipped for good linguine and served with a caper that is nothing more than a smoothie made with olive oil and capers eight rooms.
Eye to desalinate dried salt cod for the otherwise good linguine will be too salty.
good appetite at all! To greet
photino I am attaching two of my beloved Costa Rica! Pura Vida
Muchachos!
PS: the sum total of the cost when I place the cake ... if that is possible!