How many times and then I promised to go "pilgrimage", cooking in kitchen, friends and acquaintances ... to learn how to make TORTELLI. Readings on readings are not enough to "make the ravioli," I need to "see" at least once as fannooooooo! Read this way, the puff, buy the book in dialect Borghigiano (I'll tell you 'more' below!) Peeking in the kitchen but ... time so expected alas' does not come and if he comes and with this, and asked to participate in the tortello day!! availability 'do not always match!
So ... What to do??
Never giving up or lost, there 's always some good news' that awaits us at the door!
For example, the turmoil involving the pretty little heads of our children that, far from being lovers of the fixed place of work and employee, invented lives and jobs tailored.
Last, but just in time !!!!, the commencement or continuation of a more productive operation avviatissimo-frozen fresh pasta!
Opera Awarded Business & Maggini C.
ie 'My dearest friend who supports and encourages a well-known activities' small-scale pulp production, passed into the hands of children.
Where??
But here, in the navel of the Village!
activity 'totally hand, where the production lines using a secure method of drawing bronze for the preparation of different types of pasta.
Killing low temperature of filled pasta and immediately following preparation, allows the preservation of propeieta 'nutrition but also the conservation of flavor reminiscent of pasta at home!
Excellent recipes, careful selection of raw materials and craftsmanship in the processing of the ingredients, bring to life a quality product 'and respect for craft traditions of our region!
seem to come from the hands of the old "sfogline" These stuffed pasta that we were able to taste! and, at least for a while ', we put aside the anxiety of learning to enjoy these little pieces of tradition!
start with the TORTELLI RADICCHIO: radicchio, which is combined with fresh ricotta and Parmesan cheese, seasoned properly.
seasoned with:
butter and sage
potato ravioli with mushroom sauce and parmesan: recipe of our hills!
But it is not 'over here ...
after these samples are waiting for us in their beautiful bags sorted and labeled:
the tortelli herbs: the classic ... but special!
the Pumpkin sweet but not cloying ... ehhh ... no mustard mica are in Mantua!
the chapel of tradition with stew,
anolini ie 'the floating holidays, the goodies of
GRANDMOTHER,
potato gnocchi and
the pisarei
short "instructions for use" .
Bon Appetit!
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