The season ofTruffles
The Tertufeste season is back, inevitable and certain: the most delicious events of BOM's autumn, when the foliage colors the valleys and forests and the intoxicating scents that smell of woods, mushrooms, heat and truffles rise from the streets of the villages !
Gli stianconi con L'aieda o l'agliaccio
Gli stianconi sono pezzi di sfoglia un po' spessa, spezzata a mano, per dare ad ogni pezzo una forma irregolare. Il loro nome deriva infatti dal dialetto "Stianchér" - strappare. Tipici dell’Appennino gli stianconi erano una minestra da poveri perché si preparavano con due ingredienti – farina e uova – comuni anche nelle tavole degli umili montanari. Prendono il nome dal modo in cui venivano preparati. Le zdaure preparavano la pasta all’uovo e la tiravano a mattarello. Quando la sfoglia era omogenea ma non troppo sottile la arrotolavano attorno al mattarello e si avvicinavano al paiolo sul fuoco scoppiettante dentro il camino. Tenendo il mattarello sospeso sul paiolo, rompevano la sfoglia e ricavavano tanti pezzi irregolari simili a stracci (strazon) che andavano a finire direttamente nell’acqua salata bollente.
Sweet shades of territories
Do you want to experience the Bologna-Prato journey in an immersive way? Whether you are walking along the Wool and Silk Road or you intend to cross the Regions on your two wheels, you cannot miss the tasting of mountain sugars. Starting with those of Bologna, continuing with those of Castiglione and ending, then, with the famous sugars of Vernio and Prato, you can savor the sensitive variations of the recipe.
The recipe: Zuccherini Montanari by Lucia Antonelli
Ingredients for about 1 kg and 100 of finished glazed sugars: 500g flour 00, 50g sugar, 1 sachet of yeast, 5 eggs, 1 pinch of salt, grated rind of a lemon, 1 handful of anise soaked in water, 150 g of melted butter (or extra virgin olive oil). For candying, weigh the sugars and make an equal weight of icing (ratio 1: 1) with 500g of sugar 200g of water approx.
Procedure: Preheat the oven to 200 ° C static. In a large bowl mix all the dry ingredients, add the eggs, mixing them well, the anicini and finally the butter. Knead for a few minutes until the mixture is soft and elastic. Take small pieces of about 10 g each from the dough, rolling them with the palm of your hands made into small cords, join the ends by crossing them and form donuts. Bake for about 10 minutes. Take them out of the oven and let them cool. Meanwhile, in a saucepan, add the water and sugar and bring to a temperature around 110 ° C (check with a thermometer or if you don't have it, take a little syrup with two forks and let it drain from above, if you don't have it). make the thread is ready) ._ cc781905-5cde-3194-bb3b-136bad5cf58d_ Arrange the sugars in a heap on top of a sack or parchment paper or marble surface, pour the boiling sugar syrup and start mixing GENTLY and SLOWLY so that the sugars are completely coated. As the sugar cools it will form the characteristic glaze.
(recipe by Lucia Antonelli from http://ricetteevignette.blogspot.com)
Try it yourself and show us your creations. Send the photos of your dishes to info@bolognamontana.it to see them reshared on our social networks!
Hands in the dough!
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