 Saturday, November 22, 2008 |
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Local recipes in Elba IslandTesti a cura dell'Azienda Promozione Turistica dell'Arcipelago Toscano Rice with the ink of cuttle fish (squid) - Gurguglione - Stockfish alla riese - Drunken Tart - Schiacciunta - Corollo - Octopus I Boil - Full Sardines RICE WITH THE INK OF CUTTLE FISH (SQUID) Ingedients- 600/700gms. of Cuttlefish, parsley, onions, garlic,500gms. of peeled tomatoes, chilli, wine, salt , rice. Clean the cuttlefish without
breaking the ink sack which inturn must
be removed carefully and put aside. Cut
the cuttlefish into small pieces. GURGUGLIONE - Vegetable stew
For the success of this dish, the use of
fresh vegetables is necessary. Ingredients: 1.2kg of stockfish (tender), onion, 500gms. of peeled tomato, basil, parsley, chilli, green peppers, black olives, pine nuts, capers, oil, parmesan cheese, salt and pepper. If possible, stockfish must be cooked in a terracotta casserole dish. Slice onion and sautè in 1 cup of oil. Once the onion starts to brown, add 2 small green peppers/chillies, a couple of basil leaves, chopped parsley, salt, pepper and purèed tomato. Let the tomato cook well before adding the chopped stockfish and 1 cup of oil. Add the black olives, pinenuts to your liking and a few capers. Reduce the heat and allow to simmer, adding warm water if necessary. Once the stockfish is cooked, sprinkle with grated parmesan cheese. SCHIACCIA BRIACA - Drunken tart
In the evening prepare a dough using the small ball of yeast disolved in a glass of warm water adding 100 gms of flour. Leave the dough to rise all night, covered with a cloth. On a board covered in flour, place the dough
and add the crushed nuts, sultanas, oil,
aleatico and alchermes. Knead and blend
together until the dough becomes soft and
smooth. Ingredients: 3 eggs, 300 flour grs, 300 grs of sugar, 100 grs of lard, a taking of yeast or a teaspoon of bicarbonate, bark of lemon grated. To beat in a tureen the eggs, the sugar, the lard, the yeast and the bark of lemon. To facilitate this procedure is to amiss employ well the hands and not the whip as some they do. The heat of the hands is useful to make
to loosen the lard, also favoring a further
oxygenation to I mix him and facilitating
I incorporate him of the flour that must
gradually happen thin to get a beautiful
smooth and homogeneous pasta. Ingredients: 500 flour grs, 150 grs of butter, 300 grs of sugar, 4 eggs, a bicchierino of liqueur of anise, a glass of milk, bark grated of lemon an envelope of yeast. To prepare the fountain flour in whose
crater will pour the eggs previously beaten
and the butter made creamy through the heat
of the hands. After having him/it sfornato, lasciar to cool the corollo before serving dusts him of sugar to veil.
Ingredients: 1 octopus of around 1 Kg, 3 liters water, salt, peperoncino. To salt the water (three times the dose
used for the pasta) insaporirla with the
peperoncino and to bring her/it to ebullition. Extinguished the fire it is necessary to
make him/it still rest in his/her own water
of cooking for about twenty minutes.
To Portoferraio it uses to the fork, or
rather the granfies are pierced with a fork
and he/she eat without adding you any other
seasoning. Wanting can be cut to bits and
to season with oil, lemon, salt, parsley
and garlic. Ingredients: Sardines or fresh anchovies, bread's crumb bathed with the milk, garlic, parsley, grated parmesan cheese, salt, peperoncino, oil of olive, fresh or bald tomatoes, eggs. They scale the Sardinians or the anchovies (less fat) with the help of a sheet of yellow paper dampened repeatedly passing from the tail to her head and they open throwing the head toward the tail from the part of the belly, they will also come away the interioras. Attention not to divide completely the
two fillets. If however this had to happen
the unusable fishes to be filled they will
go to strengthen the stuffing.
You calculates a generous dose of ten Sardinians
for every table companion. The stuffing
is gotten mixing fillets of Sardinians or
anchovies grinded, bread's crumb bathed
in the milk, a whole egg for every three
portions, grated parmesan cheese, garlic
and parsley minced, ground peperoncino and
salt. |
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Ingredients:
800gms. of green capsicums, 3 large aubergines,
2 zucchini, 1 large onion, basil, parsley,
600gms. of ripe tomatoes.
up
Ingredients:
1kg of white flour, 500gms of sugar, 200gms
of sultanas, 300gms of chopped mixed nuts,
pinenuts, 2 glasses of oil, aleatico to
taste, 1 glass of alchermes, small ball
of yeast.
