tag:blogger.com,1999:blog-207592162024-03-14T11:17:02.698+01:00Cook (almost) Anything at Least OnceA visual feast of food and drink.Haalohttp://www.blogger.com/profile/03291206056540101155noreply@blogger.comBlogger171815tag:blogger.com,1999:blog-20759216.post-11880168004463435272019-01-16T17:08:00.000+01:002019-01-16T17:08:45.002+01:00Vov2019 has begun but we've come to the end of <b><a href="https://abcincucina.blogspot.it/">Menu Lib(e)ro</a></b>. The wonderful Brii from <b><a href="https://briggishome.wordpress.com/2019/01/04/adventsnaps-per-menu-libero/">Briggishome</a></b> is hosting and for the last course, we are appropriately finishing with <b>Liqueurs and digestives</b>. I've chosen to make an old favourite - <b>Vov</b>!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZrBb3vsNfDAvJBoaikcuA8P2k7PAdKeuMj0v1CxoZsvC0sCgK946mh77WLisAtaG4YmAuzq8iKJQx9Dp2eoc_FhSaW2mnWTJNiwYNBLnvXsj97U008yXYlZfdPEA79aYVKYhTNw/s1600/N71_1911.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vov" border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZrBb3vsNfDAvJBoaikcuA8P2k7PAdKeuMj0v1CxoZsvC0sCgK946mh77WLisAtaG4YmAuzq8iKJQx9Dp2eoc_FhSaW2mnWTJNiwYNBLnvXsj97U008yXYlZfdPEA79aYVKYhTNw/s1600/N71_1911.png" title="Vov" /></a></div>
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The book I've used is a sentimental choice - it is actually the only cookbook my mother owned - the 1965 edition of <b>Il nuovo Cucchaio d'Argento</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8V7WUljZqui0RdB-uSFo8xHjBkPjeNFogYaVhszo7jn95PDVLC43ky5ZyINfvwklOUYkCSVJ-5U2dnSvhjGEFlTMlq47zQlm1vl7iRhxozGeD81iUKodayZIHijIDIO1GFlBxLw/s1600/N71_1893.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1000" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8V7WUljZqui0RdB-uSFo8xHjBkPjeNFogYaVhszo7jn95PDVLC43ky5ZyINfvwklOUYkCSVJ-5U2dnSvhjGEFlTMlq47zQlm1vl7iRhxozGeD81iUKodayZIHijIDIO1GFlBxLw/s1600/N71_1893.png" title="Il nuovo Cucchaio d'Argento" /></a></div>
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This recipe for Vov is very simple - a mix of egg yolks, sugar, vanilla, marsala, milk and pure alcohol. Variations exist where you'll see brandy or rum used as a flavouring.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-2UCUxLq0pexJ1K2ReWJWxe31NlBIe11c0vf4D6yLagQvrBqpqtbghAXOLel8Sr_3SQLjpwu0RhoKSaIu9JUKfmxN44R8Qy4TSu3v-ZG6JcDx5ISMi08j3Jj0M8LbHLmwmmTZsQ/s1600/N71_1887.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vov" border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-2UCUxLq0pexJ1K2ReWJWxe31NlBIe11c0vf4D6yLagQvrBqpqtbghAXOLel8Sr_3SQLjpwu0RhoKSaIu9JUKfmxN44R8Qy4TSu3v-ZG6JcDx5ISMi08j3Jj0M8LbHLmwmmTZsQ/s1600/N71_1887.png" title="Vov" /></a></div>
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<b><span style="color: red; font-size: large;">VOV</span></b><br />
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500 mls milk<br />
3 egg yolks<br />
400 grams sugar<br />
100 grams Marsala<br />
1 teaspoon vanilla bean paste<br />
100 grams Alcool Puro 95° (pure alcohol)<br />
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1. Bring the milk to boiling point and then cool completely. It must be cold before using it in this recipe.<br />
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2. Beat the egg yolks - adding the sugar slowly, until thick and creamy. It's important that the sugar has been well dissolved into the yolks. A good test is to rub a bit between your fingertips, it should feel completely smooth.<br />
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3. Once whipped, slowly add the Marsala - with each ingredient make sure it has been well incorporated. Follow with the milk and vanilla and finally the Alcool. Keep whisking, you'll notice the mixture will thicken when you add the alcohol.<br />
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4. Pour into swing top bottles and close - store in the fridge.<br />
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Before serving, make sure you give the bottle a good shake.<br />
<br /><div class="blogger-post-footer">All Rights Reserved ©Haalo. For personal non-commercial use only - this feed may not be republished.</div>Haalohttp://www.blogger.com/profile/16166998694934446672noreply@blogger.com1tag:blogger.com,1999:blog-20759216.post-36848050689022328642018-11-23T12:01:00.000+01:002018-12-11T00:28:35.537+01:00Menu Lib(e)ro - Dessert and Ice Cream<b>Menu Lib(e)ro </b>has reached the <b>Dessert and Ice Cream</b> stage and this time I am your host. For the next two weeks I look forward to devouring your icy treats - just leave a comment with a link to your recipe and I'll append it to this post.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifZBnKOEzum7bzrqGJbnk3oZvu-35mhTEV_YZnTe2QyZK6mYmOAiidJn1q-6arv6ac71D_RHFUDJ1M8ZE705QAtBqvs4qfkyZjfkw-6rz1Q2HoHnx-Qf_0LyTcbWA2x14cM0rcGw/s1600/N71_1867.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="gelato di nocciole" border="0" data-original-height="1000" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifZBnKOEzum7bzrqGJbnk3oZvu-35mhTEV_YZnTe2QyZK6mYmOAiidJn1q-6arv6ac71D_RHFUDJ1M8ZE705QAtBqvs4qfkyZjfkw-6rz1Q2HoHnx-Qf_0LyTcbWA2x14cM0rcGw/s1600/N71_1867.png" title="Hazelnut ice-cream" /></a></div>
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When it came to choosing a book, one instantly came to mind - <b>Giorgio Locatelli's Made In Italy</b>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqnEoizs1jburk2daZ1KDGZjMU1sBaXq-bxxaZLaM3jG2eftkOnESi1bINeJ7cEKQ11vo74U3__Sv3vBUTxSF4beJKnWnnYnLHMTuqqTo468NiuRA3ZDXRRrzBQt_CiMTbn2uyuw/s1600/N71_1833.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Giorgio Locatelli Made In Italy" border="0" data-original-height="1000" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqnEoizs1jburk2daZ1KDGZjMU1sBaXq-bxxaZLaM3jG2eftkOnESi1bINeJ7cEKQ11vo74U3__Sv3vBUTxSF4beJKnWnnYnLHMTuqqTo468NiuRA3ZDXRRrzBQt_CiMTbn2uyuw/s1600/N71_1833.png" title="Giorgio Locatelli Made In Italy" /></a></div>
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I have made several gelato and sorbet recipes from this book and they have turned out perfectly. Besides being well written, there's also an excellent section that details the science of ice cream with many useful tips and tricks.<br />
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The recipe I've selected allows me to feature one of Piemonte's best products - our incredible <b>hazelnuts</b> (nocciole tonda gentile)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUgQmGqXrK0ZVPkBMCPyIpGnCWJoGzRI7rtMt1Mr1ODhOD8W13EApWYK4BQ_qsr04UoTIb6kZ7b0B_Y90eMxv3DKzlg14jdBRT7edBoQIj0-tJQRq8L15pICvgXCmQ_HJ7fnoycQ/s1600/N71_1818.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Pasta di Nocciole" border="0" data-original-height="800" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUgQmGqXrK0ZVPkBMCPyIpGnCWJoGzRI7rtMt1Mr1ODhOD8W13EApWYK4BQ_qsr04UoTIb6kZ7b0B_Y90eMxv3DKzlg14jdBRT7edBoQIj0-tJQRq8L15pICvgXCmQ_HJ7fnoycQ/s1600/N71_1818.png" title="Hazelnut Paste" /></a></div>
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This <b>pasta di nocciole</b> (hazelnut paste) is produced by one of our local growers and only contains hazelnuts - there hasn't been any sugar added. If you can't find hazelnut paste you can make it yourself in a food processor using equal quantities of roasted hazelnut and caster sugar).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCKTYOibhGh24OXxNusaVLxqU9CBcqCcIfF-gxUDAfY6S_Q1Ac0s9z9WcmlJ2Tr3z8TnrTEq2rhwsPbVoDSPm7oJEuNZIuQ9h_FKf448KqviHznirPNer4tem41iegy8gPZwcGaQ/s1600/N71_1850.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="gelato alle nocciole" border="0" data-original-height="1100" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCKTYOibhGh24OXxNusaVLxqU9CBcqCcIfF-gxUDAfY6S_Q1Ac0s9z9WcmlJ2Tr3z8TnrTEq2rhwsPbVoDSPm7oJEuNZIuQ9h_FKf448KqviHznirPNer4tem41iegy8gPZwcGaQ/s1600/N71_1850.png" title="hazelnut ice cream" /></a></div>
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<b><span style="color: red; font-size: large;">Hazelnut Ice Cream/ Gelato alle Nocciole</span></b><br />
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255 grams whole milk<br />
60 grams milk powder<br />
140 grams dextrose<br />
300 grams water<br />
10g caster sugar<br />
100g invert sugar (replace with 30g dextrose and 70g caster sugar)<br />
20g egg yolk (roughly 1 egg yolk)<br />
100g hazelnut paste (replace with 50g roasted hazelnut/50g caster sugar, blended to a paste)<br />
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Place milk, milk powder, dextrose and water into a pan and stir.<br />
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Put the pan on a medium heat and bring to 40C - it's important to keep stirring to ensure everything has dissolved.<br />
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Once it reaches 40C - whisk in the caster and invert sugars, followed by the egg yolk and hazelnut paste. Bring the mixture gently up to 85C.<br />
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Remove from the heat and cool as quickly as possible - I transferred the mix into a sealable glass container and placed it in an ice bath to hasten the cooling time. Keep stirring as the mixture will thicken slightly as it cools. If you taste it at this stage it is going to seem overly sweet but once frozen it won't taste as sweet.<br />
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Once cold, seal the container and place in the fridge too chill for 6 to 12 hours.<br />
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After this chilling time has elapsed, you can place the mixture into your ice-cream maker. I have one with an inbuilt compressor and it took about 45 minutes to reach the right consistency. As these appliances vary, always follow the advice of your particular model.<br />
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Once churned, place the ice-cream into a freezer safe container and let it rest in the freezer for at least three hours before serving.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRRMRLyeNzrmjnuypgf2Dolhowdnue09QXvIxa8u0lzE0g1ltGzGN9A96NGB2wSj1EnIySE8367Y32IVcc9oZa8_KU9aJTGP43nvBIHFpyiVxJZcL5d4pM-8EYs0M8UCxhWHomzg/s1600/logoLibero.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="629" data-original-width="650" height="309" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRRMRLyeNzrmjnuypgf2Dolhowdnue09QXvIxa8u0lzE0g1ltGzGN9A96NGB2wSj1EnIySE8367Y32IVcc9oZa8_KU9aJTGP43nvBIHFpyiVxJZcL5d4pM-8EYs0M8UCxhWHomzg/s320/logoLibero.png" width="320" /></a></div>
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<b><span style="font-size: large;">Dessert and Ice Cream /Dolci al cucchiaio e gelati</span></b></div>
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Resy - <a href="http://le-tenere-dolcezze-di-resy.blogspot.com/2018/11/bavarese-di-riso-al-caffe-per-il-menu.html">Bavarese di Riso al Caffe</a><br />
Carla - <a href="https://arbanelladibasilico.blogspot.com/2018/11/panna-cotta-e-gelo-al-limone-per-menu.html">Panna Cotta e Gelo al Limone</a><br />
Cinzia - <a href="http://cindystarblog.blogspot.com/2018/12/gelato-alla-robiola-miele-e-pere.html">Gelato alla Robiola, Miele e Pere</a><br />
Marta - <a href="https://www.viaggiarecomemangiare.it/2018/12/panna-cotta-semplice-and-easy.html">Panna Cotta Semplice</a><br />
Mony - <a href="https://gatadaplarr.blogspot.com/2018/12/gelato-allo-zenzero.html">Gelato allo Zenzero</a><br />
Elena - <a href="https://zibaldoneculinario.blogspot.com/2018/12/semifreddo-ai-canditi.html">Gelato ai canditi</a><br />
Rosa Maria - <a href="https://tor-te-e-din-tor-ni.blogspot.com/2018/12/mousse-gelata-di-miele-ai-kiwi.html">Mousse Gelata di miele ai kiwi</a><br />
Lynn - <a href="https://cafelynnylu.blogspot.com/2018/12/stem-ginger-ice-cream-and-ginger-cake.html">Stem Ginger Ice-cream</a><div class="blogger-post-footer">All Rights Reserved ©Haalo. For personal non-commercial use only - this feed may not be republished.</div>Haalohttp://www.blogger.com/profile/16166998694934446672noreply@blogger.com14tag:blogger.com,1999:blog-20759216.post-71727344528257030872018-11-18T12:43:00.000+01:002018-11-18T16:51:42.790+01:00Pere Madernassa al Vino<b><a href="https://dalbagnoallacucina.wordpress.com/2018/05/09/costruiamo-assieme-il-menu-libero/">Menu Lib(e)ro</a></b> has reached the fruit course and <b>Resy</b> from <b><a href="https://le-tenere-dolcezze-di-resy.blogspot.com/2018/11/mele-meringate-in-forno-per-il-menu.html">Le tenere dolcezze di Resy</a> </b>is hosting. The fruit I've chosen is a local delight - <b>Madernassa pears </b>which originate from the Roero here in Piemonte.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeehMfI80ZVQ2LAWoNmcCxbA_UJ6G8IFScC8XmFTB7QhwSg-_M2LoIg4lgM9f2w7atR3MLq_Xs-wYkO3fVqHmyLwCwuIBVNSd9WnYpq87TTdMSbIMiO0mlWf8OHpR-60bAfrfZCA/s1600/N71_0039.png" style="margin-left: 1em; margin-right: 1em;"><img alt="Pere Madernassa" border="0" data-original-height="800" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeehMfI80ZVQ2LAWoNmcCxbA_UJ6G8IFScC8XmFTB7QhwSg-_M2LoIg4lgM9f2w7atR3MLq_Xs-wYkO3fVqHmyLwCwuIBVNSd9WnYpq87TTdMSbIMiO0mlWf8OHpR-60bAfrfZCA/s1600/N71_0039.png" title="Madernassa Pears" /></a></div>
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They have the colour of autumn, with shades of russet brown - small in size but big in flavour, they are made to be cooked.<br />
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The dish I've chosen is one you'll see in just about every restaurant here - in fact, the recipe comes from Ristorante Antica Torre in Barbaresco and it's found in this book - Slow Food's <b>Ricette di Piemonte</b>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw0OCXIHSpLvxroDsKJjy3uiisPC0PF9wkM1Nji6voXLo7mWrMCQ8u2sgj6pytc3xQv8UZZXg6Bk9ybisMZerVY-rYS8sSN5cUulettIO0bAqkSlN0G-GXEi5aF0XhIPyxpPTsUA/s1600/N71_1816.png" style="margin-left: 1em; margin-right: 1em;"><img alt="Ricette del Piemonte by Slow Food" border="0" data-original-height="1000" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw0OCXIHSpLvxroDsKJjy3uiisPC0PF9wkM1Nji6voXLo7mWrMCQ8u2sgj6pytc3xQv8UZZXg6Bk9ybisMZerVY-rYS8sSN5cUulettIO0bAqkSlN0G-GXEi5aF0XhIPyxpPTsUA/s1600/N71_1816.png" title="Ricette del Piemonte" /></a></div>
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If you can't find these pears, you could try Martin sec pears.<br />
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The recipe is fairly simple - try to choose pears that are consistent in size so that they will cook evenly and <b>only</b> use a red wine that you are willing to drink - in this region, you can use Dolcetto, Barbera, Nebbiolo, Barbaresco and even Barolo.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2TcFufCaj1cK_ZwF5PkZj7BAcsCOIOIj9dHKNM4t5VKqNjhLygtLylVfz351sohzM6EVricty7c0-Mt3n9bJvma0nOYG48S4Dr1hR3prAZBrRmDFmJ6Q6Vece1IDpvj4rscHUGQ/s1600/N71_1814.png"><img alt="Madernassa Pears in wine" border="0" data-original-height="1000" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2TcFufCaj1cK_ZwF5PkZj7BAcsCOIOIj9dHKNM4t5VKqNjhLygtLylVfz351sohzM6EVricty7c0-Mt3n9bJvma0nOYG48S4Dr1hR3prAZBrRmDFmJ6Q6Vece1IDpvj4rscHUGQ/s1600/N71_1814.png" title="Pere Madernassa al Vino" /></a></div>
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<b><span style="color: red; font-size: large;">Pere Madernassa al vino</span></b><br />
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1 kg of Pere Madernassa (about 8)<br />
20 cloves<br />
2 cinnamon sticks<br />
150 grams sugar<br />
1 litre of red wine<br />
50 grams sugar, extra<br />
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Find a high-sided pot that will fit your pears snuggly.<br />
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Wash and dry the pears and set to one side - leave the stalk attached and do not peel.<br />
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Into your pot, add the sugar, cloves, cinnamon sticks and wine and place over a gentle heat, stirring until the sugar is dissolved.<br />
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Add in the pears - the liquid must cover the pears. Take a sheet of baking paper and press it against the top of the liquid to make sure the pears stay submerged.<br />
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Cook on the stove top or in the oven until the pears have softened - about 45 minutes. You'll know when they are done when you see wrinkles in the skin and this wonderfully crinkled appearance.<br />
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Remove the pears carefully from the liquid and set to one side.<br />
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Strain the liquid into a clean pot - add in the extra sugar and stir to dissolve. Put this onto the heat again and reduce until thickened and glossy.<br />
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The pears are served cold with this reduced syrup.<div class="blogger-post-footer">All Rights Reserved ©Haalo. For personal non-commercial use only - this feed may not be republished.</div>Haalohttp://www.blogger.com/profile/16166998694934446672noreply@blogger.com1tag:blogger.com,1999:blog-20759216.post-42416247964857009292018-11-06T12:00:00.000+01:002018-11-06T15:30:08.561+01:00Fagioli nel fiasco<a href="https://dalbagnoallacucina.wordpress.com/"><b>Un uomo dal bagno alla cucina</b></a> is hosting <b><a href="https://dalbagnoallacucina.wordpress.com/2018/05/09/costruiamo-assieme-il-menu-libero/">Menu Lib(e)ro</a></b> and we're up to <b>side dishes</b> and I'm serving up a very traditional plate of <b>Fagioli nel 'fiasco"</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIbkDwehQ3nD6mXVgsAGWBYcIiPX3atZzOdKUtTVbUn823x1KUIqEXUurW2yjuyJd_ZxZF21eoyJ0XEpmOq4dQwE-8GAdkF_JQBez8Wbxva5Gp-0fyBWOEhHNSAi623-NRORAYZA/s1600/N71_9961s.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Beans cooked in a flask" border="0" data-original-height="1208" data-original-width="801" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIbkDwehQ3nD6mXVgsAGWBYcIiPX3atZzOdKUtTVbUn823x1KUIqEXUurW2yjuyJd_ZxZF21eoyJ0XEpmOq4dQwE-8GAdkF_JQBez8Wbxva5Gp-0fyBWOEhHNSAi623-NRORAYZA/s1600/N71_9961s.png" title="Fagioli nel Fiasco" /></a></div>
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The book I've chosen to use is <b>Cucina Regionale</b> from <b>Il Cucchiaio D'argento</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPuT-a1QTGM_NIowR85YR9v4jVkJSRLVqeC_bPkKRGs6zREMTQvyxpxEn9oxHMhev4QgSi5H7vsBs_WD6WvTHEZxivYsk7KQy87vPE2DtJjp083dVOClH8E_c7NFEzLk_fVhjjsQ/s1600/N71_9945.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Il Cucchiaio D'argento Cucina Regionale" border="0" data-original-height="1100" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPuT-a1QTGM_NIowR85YR9v4jVkJSRLVqeC_bPkKRGs6zREMTQvyxpxEn9oxHMhev4QgSi5H7vsBs_WD6WvTHEZxivYsk7KQy87vPE2DtJjp083dVOClH8E_c7NFEzLk_fVhjjsQ/s1600/N71_9945.png" title="Il Cucchiaio D'argento Cucina Regionale" /></a></div>
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While this dish is traditionally made with cannellini or zolfini beans, I've chosen to use another white bean called <b>Fagioli del Purgatorio</b> (Purgatory beans)- they are smaller and thinner skinned.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8n1JQgxMRfvbnAld_nFg_KwSLydvu9OeGRn4RbSPf0Y3G_kY0T_LWBa5-sE2JW9IgiQnZM2zwNOkwMYI_1I66h7KP57VW3tNRWAPm8cGfoG5KTW7TDobPwixM6lotPDmab_eylQ/s1600/N71_9972.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Purgatory Beans" border="0" data-original-height="1100" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8n1JQgxMRfvbnAld_nFg_KwSLydvu9OeGRn4RbSPf0Y3G_kY0T_LWBa5-sE2JW9IgiQnZM2zwNOkwMYI_1I66h7KP57VW3tNRWAPm8cGfoG5KTW7TDobPwixM6lotPDmab_eylQ/s1600/N71_9972.png" title="Fagioli del Purgatorio" /></a></div>
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Fagioli nel "fiasco" is a pretty simple dish - you can get special terracotta or glass flasks (1've used a glass flask in this recipe) but you could also use any heatproof glass vessel, like a mason jar.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWgGS7tgd2XnU_lB40v8vUQF4WkdGlGTNfEiWI0881Dfybr3XawBBy3kXFspdgICgXXCm1RjI4auDHjD2Vo4hbjYG9hsqE73QE1Lww7SB4jN8R9JgS0I_Aau_Z7iFMji6xOn0GBA/s1600/N71_9988.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Beas cooked in a flask" border="0" data-original-height="1208" data-original-width="801" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWgGS7tgd2XnU_lB40v8vUQF4WkdGlGTNfEiWI0881Dfybr3XawBBy3kXFspdgICgXXCm1RjI4auDHjD2Vo4hbjYG9hsqE73QE1Lww7SB4jN8R9JgS0I_Aau_Z7iFMji6xOn0GBA/s1600/N71_9988.png" title="Fagioli nel Fiasco" /></a></div>
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<b><span style="color: red; font-size: large;">Fagioli nel "fiasco"</span></b><br />
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500 grams Fagioli del Purgatorio [you can substitute with cannellini or zolfini)<br />
2 garlic cloves<br />
2 sage leaves<br />
peppercorns<br />
water<br />
100 mls olive oil<br />
salt and pepper, to finish<br />
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If you are using cannellini or zolfini beans you would need to soak them overnight - if you are using Purgatorio beans, a couple of hours soaking is enough.<br />
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Drain the soaked beans and place them in your flask, layering as you go with the olive oil, garlic cloves, sage leaves and peppercorns.<br />
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Pour in the water - just enough to cover the beans by a centimeter.<br />
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Place the flask in a simmering pot of water - the water in the pot should be at the same level as the liquid in the flask. It is also a good idea to sit the flask on a trivet in the pot so that it doesn't get direct heat from the base of the pot.<br />
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Depending on the bean you've used it will take from 2 to 5 hours to cook - keep an eye on the water level in the pot and always replenish with boiling water.<br />
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When the beans are cooked, remove the flask from the pot and let it stand for 15 minutes.<br />
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Pour the beans into a bowl and season with salt and freshly ground pepper, before drizzling over with extra virgin olive oil.<br />
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<br /><div class="blogger-post-footer">All Rights Reserved ©Haalo. For personal non-commercial use only - this feed may not be republished.</div>Haalohttp://www.blogger.com/profile/16166998694934446672noreply@blogger.com2tag:blogger.com,1999:blog-20759216.post-90914272582034357522018-09-27T12:37:00.000+02:002018-09-28T23:36:12.379+02:00Masala Fish on a bed of PotatoesIt has been quite a hectic few months, some of it expected, most of it not, but I think I'm back in a position where I find the time to indulge in the more pleasant aspects of life - one of which is this blog.<br />
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I've been disappointingly missing the deadlines for <b><a href="https://abcincucina.blogspot.it/">Menu Lib(e)ro</a></b> but not today!<br />
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<b>Carla</b> from <a href="http://arbanelladibasilico.blogspot.com/"><b>Un'arbanella di basilico</b></a> is hosting the Fish Main Course and I have this spicy offering to share - <b>Masala Fish on a bed of potatoes</b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ToI_NIsDSZyW8_aPNlLDsezy99Na1GuTlEYE0HJzsU6_tdonbpCIhu8Wi-v7w-OVqMfa6Qqees9S4kd5NFGtr1ohNoB5UeZOfM90QOdH0A9fWjPV0DTfhRgSmPTuESacY_G5yQ/s1600/N71_9901.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1100" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ToI_NIsDSZyW8_aPNlLDsezy99Na1GuTlEYE0HJzsU6_tdonbpCIhu8Wi-v7w-OVqMfa6Qqees9S4kd5NFGtr1ohNoB5UeZOfM90QOdH0A9fWjPV0DTfhRgSmPTuESacY_G5yQ/s1600/N71_9901.png" /></a></div><br />
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<a name='more'></a>The book I've used is <b>Mr Todiwala's Spice Box </b>by <b>Cyrus Todiwala</b>.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmeoM8BOczMIO4Ve3chFz-z8zzfGZ78yxA0wQ4_kxxdQsazKtssXQF7G-B7giIcshyp4lwWXJM-Nr8q6hD5Sej0dF9q0cMX4fMQdrun0Aql5RpWGIanN46gdFbi9dKQ2QfDW79yQ/s1600/N71_9913.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1100" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmeoM8BOczMIO4Ve3chFz-z8zzfGZ78yxA0wQ4_kxxdQsazKtssXQF7G-B7giIcshyp4lwWXJM-Nr8q6hD5Sej0dF9q0cMX4fMQdrun0Aql5RpWGIanN46gdFbi9dKQ2QfDW79yQ/s1600/N71_9913.png" /></a></div><br />
I have made a couple of small changes - in the book, the potatoes are cooked in the oven along with the fish and then they are placed under a grill to crisp the flesh. I've found that I got a great result cooking both the potatoes and the fish on the stove top - in the case of the fish, I find I have more control and a shorter cooking time on the stove top.<br />
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<b><span style="color: red; font-size: large;">Masala Fish on a bed of potatoes</span></b><br />
<span style="font-size: x-small;">[Serves 4]</span><br />
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4 Sea bream fillets (I used Sicilian Orata)<br />
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<b>For the Masala</b><br />
1 tablespoon coriander seeds, toasted<br />
2 teaspoons dried chilli flakes<br />
1 tablespoon ginger and garlic paste (this is made by crushing equal quantities of fresh ginger and garlic)<br />
1 teaspoon ground cumin<br />
1 teaspoon salt<br />
2 tablespoons oil (not olive oil)<br />
juice of 1 lime (or lemon)<br />
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<b>For the Potatoes</b><br />
30 grams butter<br />
1 teaspoon cumin seeds<br />
4 garlic cloves, thinly sliced<br />
2 red onions, sliced 3mm thick<br />
4 potatoes, sliced 3mm thick<br />
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<b>Make the masala:</b><br />
Place the toasted coriander seeds into a mortar and crush, sprinkle in the chilli flakes and pound to break it down slightly. Place this into a bowl, along with the ground cumin, ginger & garlic paste and salt. Stir through the lime juice and olive oil - it should have the consistency of thickish cream.<br />
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<b>For the potatoes:</b><br />
Place the butter into a large pan and melt over a medium heat - add the cumin seeds and garlic and sauté until the garlic starts to colour.<br />
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Add the onions and sauté until starting to soften.<br />
Add the potatoes, along with a sprinkling of salt and pepper and stir them gently through.<br />
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Cover the pan and cook for 5 minutes, before giving them a stir to turn them over. Repeat this until the potatoes have softened.<br />
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At this stage you'll be ready to cook the fish - they will only take a minute or so. Increase the heat on the potatoes and add a little more butter - this will just help to finish off the potatoes and give them that lovely golden crust.<br />
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<b>Cook the fish</b><br />
Place the fillets into the masala mixture and let them sit for about 5 minutes - making sure both sides are well coated with the masala.<br />
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Don't be tempted to keep them in for too long as the lemon will start to cook the fish.<br />
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Put a little oil and another knob of butter into a large pan and place over a medium heat - once the butter has melted and is starting to sizzle, place the fillets, skin side down, gently into the pan. Press your fingers down on each fillet for 10 seconds to help stop the fish from curling and ensure an even cooking of the skin. Once the skin is crisp, turn the fillets over until cooked through. The time taken will depend on the thickness of the fillet - my fillets spend about 45 seconds on skin side and 30 seconds on the other.<br />
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<b>To serve:</b><br />
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Place the potato mixture onto a serving dish and arrange the cooked fillets on top.<br />
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<div class="blogger-post-footer">All Rights Reserved ©Haalo. For personal non-commercial use only - this feed may not be republished.</div>Haalohttp://www.blogger.com/profile/16166998694934446672noreply@blogger.com0