La cucina delle erbe spontanee
Risotto al tastasale con fiori e foglie di Malva
Accompagnato con marmellata di Melone al Rum
e Sale Aromatico
Fiori Dove si trova:
Malva silvestre comune nei fields and edges of paths, roads, woods, ditches, hedges, houses of sea and mountain
Season Spring and autumn
Using herbal:
Emollient and protective mucosal
Fluidifying bronchial
indication in all the body's inflammatory forms
stipisi Useful in case of dry cough and
Leaves use in the kitchen:
Card n.5
Updated on 8/6/2010 Name
recipe: Risotto alla Malva and
Tasatasale
recipe designed and tested by Chef Alessandro Tannoia
Ingredients: 20 PEOPLE
KG. 2 RICE violone nano
No 1 chicken
Gr 200 Gr 200
celery carrots
GR. 300 800 Gr
ONION SAUSAGE
GR. 300 PARMESAN CHEESE
Butter 100 Gr
Gr 25 Extra virgin olive
Gr 25 Mallow made of dried flowers in the bathroom
1 Kg Tastatale
No. 1 Rosemary rama
Preparation: In a saucepan
PUT BUTTER AND HOT OIL COOKING WITH ADD tastasal ROSEMARY UP A BRANCH THAT IS NOT dryer Sitting from cooking liquid OFF THE FLAME
toast the rice add the stock. We add
THE tastasal,
After 7 minutes of cooking add the flowers of Malva squeezed.
Simmer for 15 minutes. DOING SOBBOLIRE broth and stirring
COOKING WITH BOTH THE COVER
Finish:
When cooked add the cold butter 100 gr.
a handful parmesan cheese, all flame off.
Characteristics:
COLOR OF LIGHT BRIGHT PINK tastasal good, tasty
Real time: 40 MIN
Updated on: 8/6/2010
Card No 9
Recipe Name:
Sale aromatic
recipe designed and tested by Chef Alessandro Tannoia
Ingredients: salt
Serves approximately 50 portions
Kg.0.500 big rooms full Gemma
Rosemary Gr 50 Gr 50 Salvia
Gr 50 Timo
No. 1 bay leaf
No. 15 grains black pepper
No. 10 grains Juniper
No. 1 clove garlic
Preparation: Cut the
rosemary, sage and then the thyme, bay leaves and then, with scissors, does not mince the herbs with a knife otherwise become bitter because of the chlorophyll contained.
Crush pepper, and juniper.
chop the garlic.
Add all the whole salt Gemma.
Finish:
Mix
Characteristics:
good and flavorful, to be used in place of the nut to season roast meat and game.
It can also be prepared with the salt.
Real Time:
15 -10 min. Use it after a week
Aggiornata il 8/6/2010
Scheda n.
Nome ricetta:
Marmellata di Melone al Rum
Ricetta ideata e provata dallo Chef Alessandro Tannoia
Ingredienti:
Criteri di scelta del prodotto. 1. Scegliere frutta matura e di stagione perché è ricca di zucchero ha poca acqua cosi si limita la proliferazione dei batteri.
2. Del territorio per la qualità verificabile e la storia dei nostri prodotti
3. Al km 0 per abbassare il costo e l’inquinamento dei trasporti.
Kg. 1 Melone
N° 1 Stecca di vaniglia
Gr. 250 Zucchero
N° 1 Limoni
Cl 4 vinegar
Food Safety: First steps.
First wash the fruit in cold running water, in one of two bowls of the sink.
Fill the second bowl with cold water, and Amuchina.
leave the bathroom for 5 min to make the product act.
Meanwhile, I wash my hands thoroughly and put food security devices (headphones, hair mask, apron with bib and latex gloves.) No clothes at home, but a lab coat.
I remove the water rinse well using those latex mask, hat and apron.
The tables in the preparation must be previously sterilized stainless steel products (Es.D10) with antiseptic and disinfectant. The
atterzzatura I use (pots, spoons, etc.) have to be stainless steel previously sterilized in the dishwasher before using.
not use wooden spoons or chopping wood and aluminum pans (the food to deteriorate due to chemical processes).
The boards should be plastic for these foods also sterilized before use in the dishwasher.
Preparation:
Remove the skin and seeds.
Soak with sugar and lemon juice for at least 1 hour.
Cook the meat, add the vinegar and vanilla foam occasionally.
the right consistency (do a test on a plate to see the density.)
Finish:
invasive hot sterilized jars previously Including covers, or in boiling water for 10 min.
or a dishwasher.
Food Security: Finally
sterilized in boiling water 20-30 minutes. depending on the size and quantity of container, with a cup of vinegar (to make shiny glass)
Invert the jars on a plan to remove them only to complete rafferddamento.
Store in pantry in a cool dry dark place.
Warning: If you do not comply with the above procedures from this sheet, we can not guarantee the safety of the food product, which can then also seriously harm the health of people.
My considerations:
A council, with the arrival of autumn, instead of being caught by the various syndromes post rang a summer vacation to work
On weekends, we go with my family in the mountains and hill, every time we have some pleasant surprises, when wild strawberries, raspberries unanvolta, then herbs, walnuts and hazelnuts, mushrooms and many festivals keep us immune from the various syndromes of return from work because they do not even have the time.
A cordial greeting
Chef Alessandro Tannoia
Anna Dathu Sukhi Bhava: "In the Indian chef is happy "
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