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).
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In the last issue, we talked about how the civil war in the Republic went to the next round - the troops of the triumvirate were in full swing preparing to land in Greece, where Brutus and Cassius had entrenched themselves, who had managed to travel through many eastern provinces very useful and informative. Cassius, having received a text message from his partner, was going to the rescue.
In Italian, the Capitol sounds like Monte Capitolino - Capitoline Mountain. This is the most gentle of the seven hills on which Rome was built. The height of the hill is 46 m. At its top is Capitol Square (Piazza del Campidoglio), in the middle of which stands a bronze statue of Marcus Aurelius. Along the perimeter of the square are the Palace of Senators (Palazzo Senatorio), the Palace of Conservatives (Palazzo dei Conservatori), the Palazzo Nuovo or the New Palace (Palazzo Nuovo) and the Basilica of Santa Maria in Aracheli (Santa Maria in Araceli).
Walking along the streets of Rome, I want to bring along a piece of the beautiful ancient city, a memory that will remind you of busy days of vacation. I would like to find a souvenir or thing with its own history, or a unique delicacy, and here the markets of Rome will come to your aid: grocery and flea markets, shopping arcades.
The areas of Garbatella and Ostiense present visitors to the Roman underground culture. Even without being an expert or expert in the field of art, local street art can hardly be underestimated. Walking through the streets of Garbatella, you will see the works of modern street graffiti artists Blu (on Via del Porto Fluviale) and Borondo, “Wall of Fame” by Roman artist JB Rock (on Via dei Magazzini Generali), which is red a 60-meter-long wall on which he portrayed his idols (including Jimmy Hendrix, Barack Obama, Uma Thurman, Frida Kale, Yoko Ono) The Black and White power of the magnificent Lex and Stan (Lex & Sten) (on Via dei Magazzini Generali), illustrations by Agostino Iacurci (on Via Libetta) and many others.
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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!
