We were a relatively small group for our first get-together today, following an earlier planning group. Everything was delicious, everyone learned something and, above all, we enjoyed ourselves!
Biscotti alle mandorle
(Original Italian Recipe, in Italian)
Pasate al tritatutto electtrico g 200 di mandorle pelate
insieme a una cucchiaiata di zucchero semolate.
Raccogliete lo sfarinato ottenuto in una ciotola, unite
un albuma e mezzo leggermente battuti, g 150 di
zucchero a velo, un cucchiaino di fior d'arancia e
5 gocce di essenza di mandorle. Amalgamate bene,
quindi mette l'impasto in una tasca da pasticciere
munita di bocchetta spizzato e fatelo uscire a ciuffetti
sulla placca imburrata e coperta di carta speciale.
Guarnite con ciliegene e pezzi di cedro candito e
infornate a 180 C per 10/15". Dose per circa 45
pezzi.
Almond Cookies 180 C.
200 grams skinned almonds
1 tablespoon granulated sugar
1+1/2 egg whites lightly beaten
150 grams confectioners’ sugar (Icing sugar)
1 teaspoon drops orange flavor
5 drops of almond extract
In a food processor combine almonds and
granulated sugar and grind to a fine powder and
combine in a mixing bowl with the remainder
of ingredients. Mix well and put in a pastry bag
with a large star shape tip. Press onto a cookie
sheet that has been buttered and lined with
parchment paper. Don't butter the paper.
Bake at 180 C until golden, about 10 to 15 minutes.
Weight:
Water = 66% of the weight of the flour (or flour is 150%, i.e. 1 & 1/2 times, weight of water)
Volume:
Yeast = .5% of the volume of the flour
Salt = 1% of the volume of the flour
The more efficient method, and the approach used in Italy, is the weight method.
I like to use whole grain, rice, corn and other flours so I generally use 1/3 regular "00" flour and then a mixture of other flours.
Dissolve the yeast in the water (must be something less than tepid so you don't kill the yeast). Put the dry ingredients in a food processor using the metal blade and begin processing. Gradually add the liquid. Once the dough is a mass and is moving around the processor in a ball form continue to process another minute. Remove from processor, place in a lightly oiled bowl and cover with a damp cloth. If you don't have a food processor mix ingredients & knead on a floured surface until smooth and elastic. Allow to rise in a warm room free of drafts for about 45 minutes to an hour or until doubled in bulk.
Punch down and shape into whatever form you like: baguette, braided, round, oblong or rolls. Allow to rise again for 30 minutes, covered with a damp cloth. Use a pastry brush to lightly brush on an egg, whisked with a teaspoon of salt. Place bread in an oven preheated to 200 C (425 F) and bake until done, about 30 minutes.
Laura Trucchi provided the recipe for our chestnut soup. We made a lot of modifications to the recipe, but it was absolutely delicious!
CHESTNUT MUSHROOM SOUP
500 gr mushrooms
15 gr dried porcini
500 gr boiled chestnuts
200 gr spelt
1 laurel leaf
2 carrots
2 celery sticks
1 onion
4 tbsp olive oil
1 garlic clove
2 lt water
parmesan grated
Sautee finely chopped carrots, celery and onion in olive oil.
Add spelt, bay leaf and water and cook for 20 min.
Soak the dried porcini in ½ lt warm water for 15 min th
en drain, chop and add to soup. Strain the remaining water trough paper towel and add to soup.
Stir fry mushroom
s with garlic clove
5 min. Add to soup and serv
e with parmesan.
Our risotto recipe was provided by Susan Abel. We made quite a few modifications to the original recipe, but in the end it worked out!
Peppery Pumpkin Risotto
315g Arborio rice
2 tab olive oil
1 tab butter
1 small yellow onion, minced
125 ml white wine
1,125ml chicken broth (used more)
195g cooked pumpkin ( cut in chunks)
1 and one half teaspoon grated fresh ginger
1 quarter teaspoon cayenne pepper
Salt and freshly ground black pepper
80g grated parmesan cheese
Makes 4-6 person recipe if main
dish
Agrodolce Peppers
Ffrom issue #5 of Jamie Magazine
3 anchovy fillets (Irene used 3 splotches of anchovy paste instead)
375 ml extra virgin olive oil (1 1/2 c.)
3 garlic cloves, sliced
1 1/2 red onions, sliced
2 bay leaves
750 ml white wine (yes, the whole bottle!)
3 red peppers, sliced
3 yellow peppers, sliced
75 g white sugar
45 ml red wine vinegar (3T.)
575 g capers (Irene felt this was a lot, and used instead a 210g jar of brined
capers which were rinsed before adding)
1) Heat 50 ml of the olive oil in a large skillet over low-medium heat. Add
the anchovies and stir to melt.
2) Add the garlic, onions, and bay leaves. Cook for about 6 minutes, or
until the onions are soft. (It took more than 6 min. for the onions to get
soft.)
3) Stir in the bottle of wine and reduce until evaporated.
4) Add the peppers and cook slowly till softened. (This part took a while.)
5) Combine sugar and vinegar in small cup. When peppers are soft, push to
side of pan, and add vinegar/sugar mixture to center of frying pan. It
should boil up a bit. Stir the peppers back in and get them coated with the
vinegar mixture.
6) Add the remaining 325ml of olive oil, turn heat to low and cook for 30
minutes longer, stirring once in a while.
7) At the end, add the rinsed capers, and season to taste (Irene did not add any
salt or pepper).
