GOD SAVE THE WINE HELVETIA & BRISTOL

Giovedì 26 gennaio ore 19.30 all’Hotel Helvetia & Bristol, un nuovo appuntamento con God Save The Wine, il Festival vinoso promosso da Firenze Spettacolo. Direttore «artistico» Andrea Gori. Organizzazione Promo Wine di Riccardo Chiarini

PROTAGONISTI

CHAMPAGNE ROEDERER
Champagne Louis Roederer Brut Premier
Champagne Louis Roederer Vintage 2005
Champagne Louis Roederer Théophile Brut
CANTELE
Verdeca 2011
Negroamaro Rosato 2011
“Varius” Syrah 2010
“Teresa Manara” Negroamaro 2009
“Amativo” 2009
CAPRAI
Grecante
Montefalco rosso
Montefalco rosso riserva
Collepiano 25 anni
CLETO CHIARLI
Vecchia Modena Premium
Vigneto Cialdini
Prunonero
Rosè Brut
C31 extra brut
COLTIBUONO
Chianti Classico 2009
Chianti Classico Riserva 2007
Sangioveto 2009
FEUDI DI SAN GREGORIO
Dubl Falanghina metodo classico n.m. (sbocc. 2007)
Fiano di Avellino Pietracalda 2010
Taurasi 2007
IL MOSNEL
Franciacorta Brut
Franciacorta Extra Brut “EBB” 2007
Franciacorta Pas Dosé Rosé “Parosé” 2006
PALLAVICINI
Poggio Verde, Frascati Doc Superiore
Rubillo, Cesanese Igt Lazio
Syrah, Igt Lazio.
IL PONTE
T-Lex bianco, Costa dell’Argentario Doc, da uve Ansonica
T-Lex rosso, Capalbio Doc, Sangiovese e Merlot
Balto, Maremma Toscana Igt, Cabernet Sauvignon e Syrah

degustazioni e prelibatezze dello chef 20 euro

Salatini assortiti – Quadrotti di schiacciata – Bocconcini di parmigiano
Le bruschette: ai fegatini, al pomodoro
Le tartine: all’insalata di pollo, al prosciutto crudo
Piccole tartare al tonno e salmone
Sushi del Chianti  
Composta di fichi e ricotta
Spiedino di zucchine e melanzane con gazpacho
Taglio di manzo con granella di noce
Le ostriche
Crema di patate piccante con gambero ai pistacchi
Zuppetta di cipolla  
Pappa al pomodoro  
Risotto al tartufo
Tiramisu nel bicchierino

Hotel Helvetia & Bristol – Via De’ Pescioni, 2 – info e prenotazioni via mail a info@firenzespettacolo.it – riceverete conferma scritta tel 055 26651

 

Posted in Uncategorized on January 18, 2012 – 2:08 pm | Comments (0)

QUARESIMALI COOKIES

 

These cookies were prepared only during Lent, that is, from Carnival to Easter, a time seemed to be the only allowed sweets.It is said that the nuns of a convent in Prato and Florence have created sweet, with black letters that reflected in the shape of the words of the Gospel.

They are a tradition during Lent (Quaresima) in Florence.
100 gr white flour,
150 gr confectioners’ sugar,
20 gr dark cocoa powder
2 eggs whites room temperature,
1 orange

Preheat the oven to 180°.
Grease 3-4 baking sheets with butter.

Whisk or beat the egg whites with an electric mixer until stiff peaks form.
Sift the sugar, flour, and cocoa over the egg whites.
Gently fold in the dry ingredients until completely dark and smooth.

Place the batter in a pastry bag with a round tip .
Form letters directly on the baking sheets.
Bake 10-12 minutes or until slightly puffed and hard.
Immediately remove the cookies with a metal spatula to a wire rack.
If the cookies become difficult to remove, put the baking sheet back in the oven for a minute.

Quaresimali are best eaten within a day or 2 of baking as they lose their crispness when stored too long.

 

 

 

Posted in Some italians and tuscans celebrations, Tuscan Recipes on March 16, 2012 – 11:26 am | Comments (0)

PASSATELLI IN BROTH

 

Passatelli (plural) is a pasta formed of bread crumbs, eggs, grated Parmesan cheese and nutmeg, and cooked in chicken broth. It is typically found in the Emilia Romagna region

 

For the stock:

1 big carrot,

2 onions,

2 cellery sticks,

6 small tomatoes,

half a chicken

a nice piece of beef muscle,

water to cover

some rock salt

 

For the passatelli:

120gr of parmigiano reggiano

120gr of fine bread crumbs

3 eggs

salt and pepper

a good grated of nutmeg

Combine all the ingredients in a large pan, cover with plenty of water, bring to a boil and skim the surface. Reduce to a low simmer and cook for about 150 minutes, or until the stock is well flavoured. Take off the heat then pour through a sieve into a bowl. Allow the stock to cool and skim off any grease from the surface. Set aside until needed.

Combine all the ingredients in a bowl and mix with your hands until the blend comes together as a stiff paste.

Boil the broth. Pass the “passatelli” mixture in the appropriate tool or in the potato masher, and cut the “passatelli” at a length between six and ten centimetres. Let them fall into the broth and cook for approx. 4-5 minutes. Avoid stirring or do it only a few times and with extreme attention in order not to break them. Serve very hot sprinkled with the remaining Parmigiano Reggiano.

Posted in Christmas Recipes on January 11, 2012 – 9:37 am | Comments (0)

PANDORO

  

Pandoro (pan d’oro) is a traditional Italian sweet yeast bread most popular around and Christmas and New Year. Tipically a Veronese product, pandoro is traditionally shaped like a frustum with an 8 pointed- stars section.

It is often served dusted with vanilla scented icing sugar made to resemble the snowy peaks of the Italian Alps during Christmas.

Modern taste sometimes calls for Pandoro to have a hole cut into its bottom and a part of the soft interior to be removed, the cavity is then filled with Chantilly cream or vanilla gelato. Cream or gelato can be served as a garnish to pandoro slices.

The first citation of a dessert clearly identified as Pandoro dates to the 18th century. The dessert certainly figured in the cuisine of the Venetian aristocracy. Venice was the principal market for spices as late as the 18th century as well as for the sugar that by then had replaced honey in European pastries and breads made from leavened dough. And it was at Verona, in Venetian territory, that the formula for making pandoro was developed and perfected, a process that required a century. The modern history of this dessert bread began at Verona on October 30, 1894, when Domenico Melegatti obtained a patent for a procedure to be applied in producing pandoro industrially. Pandoro was also the last meal eaten by the Italian dictator Benito Mussolini before his execution in 1945.

 

RECIPE

Yeast Mixture:

1/4 cup warm water

1 tablespoon active dry yeast

1 tablespoon sugar

1 egg yolk

1/2 cup all-purpose flour

Cake

5 cups all-purpose flour

8 egg yolks, plus 1 egg

3/4 cup sugar

3 tablespoons unsalted butter, melted

1/2 cup water

1 lemon, zested

2 cups confectioners’ sugar

1/2 cup water

 

Directions

In a small bowl, combine the water, yeast, sugar, 1 egg yolk, and 1/2 cup flour, and blend well. Cover with a damp towel and let rise in a warm place for 2 hours, or until doubled in bulk.

On a clean work surface, mound 3 of the remaining cups of flour and make a well in the center. In a medium bowl, beat together 4 of the egg yolks, 1/2-cup sugar, the butter and 1/2 cup water. Add the yeast combination from above and mix well. Pour the entire mixture into the flour well and gradually mix the flour into the liquids to form a sticky dough. Knead the dough for 5 to 10 minutes, or use the dough hook attachment on an electric mixer. The dough should remain somewhat tacky, unlike bread dough.

Grease or oil a large bowl and add the dough, turning to coat all sides. Cover with plastic wrap and let rise in a warm place for 2 hours.

Punch down the dough and add the remaining flour, egg yolks, 1/2 cup water, egg, sugar and lemon zest and knead until blended, then knead for an additional 10 minutes on a floured work surface. Place in a greased or buttered bowl and cover with plastic wrap then let rise for an additional 2 hours.Butter and flour two pandoro molds or coffee cans. Punch the dough down, divide it in 2, and roll each piece into a ball. Place one ball in each of the molds, and let rise for 1 1/2 hours.

Preheat the oven to 170° . Bake the pandoro for 35 minutes, until a skewer inserted in the center comes out clean. Let rest for 10 minutes, thenunmold and let cool completely.

Drizzle the pandoro with the the confectioners’ sugar

Posted in Christmas Recipes on January 10, 2012 – 10:22 am | Comments (0)

TORRONE

 

Torrone or nougat is a confection , typically made of honey, sugar, and egg white,with toasted almonds or other nuts, and usually shaped into either a rectangular tablet or a round cake. It is frequently consumed as a traditional Christmas dessert in Italy. Torrone itself can take on a variety of consistencies and appearances, however they traditionally consisted of the same ingredients; the final product may be either hard and crunchy, or soft and chewy. Some commercial versions are dipped in chocolate. The popular recipes have varied with time and differ from one region to the next.

RECIPE

Honey

600 gr

  
Water

300 gr

  
Sugar

1000 gr

  
Egg whites

150 gr

  
Hazel nuts, shelled

1200 gr

  
Pistachios, shelled

300 gr

  

 

Prepare a syrup with the sugar and water by heating it to 140° C . Melt the honey and bring it to 120° C. Put the egg whites in the Planetaria (or in a bowl using a whisk)) and begin to whip them with the whisk, then add the syrup at 140° C a trickle at a time, followed by the honey at 120° C .
Continue whipping for approximately 5 minutes. In order to maintain the temperature of the mixture and to cook it, wave a blowtorch beneath the bowl of the Planetaria or in a double saucepan

Put the dried fruit in a baking pan and then into the oven to toast ; the fruit should be added to the mixture while hot, otherwise stirring it in will prove to be difficult. Replace the whisk in the Planetaria (or in a bowl)with the spatula and smoothen the mixture for two minutes.Add the dried fruit and stir it in , in a few minutes the torrone will be ready.
Remove the mixture from the Planetaria, when at around 100° C, spread it out on a host leaf , flatten it out and cover it with another host leaf .Finish spreading it out with a rolling pin
to a thickness of 2.5 to 3 cm .Cut into desired portions.

Posted in Christmas Recipes on January 10, 2012 – 9:53 am | Comments (0)