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DIC.-JAN. 2016
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250 grams of white flour for pasta all
‘egg
20 grams of extra virgin olive oil 100%
Italian
For stuffing:
5 g of agar
2 sheets of gelatin
1 g salt
200 ml extra virgin olive oil 100% Italian
Fondue set
250 grams of milk
250 g taleggio
An egg yolk
A knob of butter
Salt and pepper q.b
METHOD
Boil 150 ml of water with agar for
one minute, to incorporate the gelatin
previously soaked in cold water, allow
to cool all at room temperature.
Browse the egg pasta very thin but not
too far to prevent the ravioli will break
during cooking.
Put gelatin in Bimbi, adjust to 40 ° and
assemble everything adding oil flush.
Solidified the filling, forming small balls
to be put at the center of ravioli.
For taleggio fondue: boil the milk, add
the cheese and melt.
Once melted, add the egg yolk, salt and
pepper to taste.
Cook the ravioli in boiling salted water,
put in the pot fondue cheese and, once
cooked ravioli, place them in the dish
and serve with a drizzle of extra virgin
olive oil 100% Italian.
AT PAGE 30
In pantry
Mascarpone
FEATURES - Soft cheese spread, derived
from acid thermal coagulation of milk
cream, yellow-straw, with creamy
appearance. The product shelf life is 60
days at a temperature between 0 and +
4 ° C.
PACKAGING - The packaging is made
from pan and polypropylene lid and
closing with plastic film PET / PE. Two
sizes: 500 g and 2 kg.
Speck
The fresh leg of pork boneless trimmed
and clean water is salted and massaged
with a mixture of salt, herbs, spices and
flavorings. So in special containers rests
for the salting period. Follow the steps
of pressing, smoking chips with natural
beech and juniper berries, ripening
the pure mountain air for a minimum
period laid, washing, drying, packaging.
The production process lasts from 120
to 150 days, depending on sizes.
FEATURES - Square Speck without bone
nut. Product color: red for the lean part,
white / pink for the fat. There are four
types: Perfetta Prontotaglio with rind
3 kg or 2.8 kg without rind; Rendena
square by 2.35 kg or 4.75 kg; half Baffa
2.5 kg
PACK - vacuum envelope or bag
polylaminate aluminum vacuum.
Expiration date: 150 days. PRESERVED
cool
Tomini del boscaiolo
It’s a soft cheese with a compact and
uniform light crust dry and lightly floral.
FEATURES - Straw yellow. Sweet
taste slightly spicy, Consistency soft
supported
PACK - Pan with plastic closure film.
It can be packaged in a modified
atmosphere. Weight: 1 kg
AT PAGE 31
Marinating, a
procedure to
discover
A centuries-old technique that today
with the so common raw food, is
gaining new interest. Let’s get to know
better the different ways of seafood,
from traditional to modern.
By Gregori Nalon
IMarinating is a technique that always
allows you to prepare for cooking
meat, fish, and vegetables. However,
often after being marinated, foods are
consumed also raw. Marinate means
putting in a liquid raw food (more rarely
cooked). Marinades can be divided
into three categories according to my
experience.
MARINATING “FOR COLD COOKING
“. Using raw foods, seasoned for a few
hours or minutes depending on the
thickness of the cut food with liquid
acids such as vinegar, lemon juice,
wine, beer or other foods with the
MAGAZINE