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 (April 2024).
Continuing the theme of the first part of the post Attractions of Perugia, today we will talk about the most interesting places in the ancient city, remembering the times of the Etruscans and Romans. But before we go directly to the sights, we must first say a few words about the Square on November 4. Modern Square on November 4 in Perugia is a favorite vacation spot for young people.
Caciocavallo (Caciocavallo) - a typical Italian southerner and concurrently cheese category Pasta Filata (Pasta Filata). The name literally translates as "horseback riding cheese", and they produce it in the form of a bag. And, although the cachocavallo plays an important role in the culinary tradition of Italy, it owes its recipe to another country.
Castle of the Holy Angel in Rome (Castel Sant'Angelo) has a grandiose view and no less impressive history. The cylindrical mausoleum, built at the dawn of Christianity on the banks of the Tiber, during its long life managed to visit the last refuge for the Roman emperor, the residence of the pontiffs, turn into a fort, then into a dungeon, and later receive the status of a museum and a treasury.
The history of some holidays that are celebrated in Cologne is rooted in local traditions, others have appeared recently, but each is a great reason to relax and have fun. At the Cologne Carnival, Cologne is a city of holidays and festivals. Millions of people from all over the world gather at local festivals.
The small Roman fountain Turtles is located in a charming and quiet square. You can find turtles only with careful consideration. Dolphins, accompanied by turtles, are a symbol of the favorite expression of the Roman emperor Octavian Augustus "Hurry up slowly." Fontana Turtles (Fontana dellе Tartarughe) Fountains in the life of the Romans played not only an aesthetic role - they supplied the townspeople with clean water.
From the airport you can easily reach the center of Rome. There are several options: cheaper and more expensive. In all cases, you will reach the very center - Termini Train Station. Shuttle Bus to Rome From Rome Fiumicino Airport Leonardo da Vinci (L'aeroporto di Roma-Fiumicino) offers easy access to the center of Rome.
The beautiful landscapes of Liguria, the transparent sea among the rocks and secluded bays - there are no equal. And the gentle sun, magnificent nature, sights of different eras, colorful houses and the richness of tastes of local cuisine complement the mosaic. The local resorts are contrasting and colorful! Beaches for every taste! Everyone dreams of such a respectable vacation!
The small but very beautiful town of Sant'Agata de Gothi with its characteristic narrow streets and medieval houses is one of the favorite and visited by tourists. It is located between Naples and Benevento on the steep bank of the Martorano River. Nearby is a giant hill, similar to a pyramid, perhaps there are ancient artifacts.
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!
