Cavity Along Gum Line

RISOTTO WITH VEGAN EASTER DOVE BRUSCANSI

Cosa può far felice una Golosastra? Un mazzo di rose rosse a stelo lungo? Nooooo...

The perfect floral tribute is a bunch of ... Bruscansi!

I Bruscansi (or abruptly, depending on the grandmother or aunt that you made them know for the first time) are nothing more than the ends to keep hold of the wild hop (Humulus Luppulus). which together with sparasine, candles and other goodies can be found around the woods in the spring.

Indeed, I have to mark it on the agenda later this month is the Festival of Sparasina in Pigot!

not easy to find, if you do not have the opportunity and the time that they could procure through a beautiful walk.

It sometimes happens that a 'friend has the good fortune to have the house a well-stocked grocery store and Golosastra an afternoon walk from her ciacole accompanied by a delicious snack (about the recipe?) and then bring home a free bunch of these precious buds.

Obviously I did not lose time, and now I have sacrificed one of the most well-chosen combinations: the risotto!

Thank Azabel!

RISOTTO WITH BRUSCANSI

a bunch of bruscansi

a cup of rice dwarf avenue

red onion

a glass of white wine salt & pepper

vegetable broth

olio extravergine di oliva

Preparare il brodo vegetale (santa comodità, io lo preparo con il dado vegetale ) e lasciatelo sobbollire in una pentola a parte.

Pulire i bruscansi, utilizzando solo le cimette tenere (guardate qui, sono le eccellenti indicazioni della mia omonima), tritate la cipolla e fatela saltare in pochissimo olio extravergine di oliva. Unite i bruscansi, dopo un paio di minuti aggiungete il riso lasciate tostare un minutino quindi sfumate con un bicchiere di vino bianco.

Aggiungete un mestolo per volta di brodo caldo, mescolando finché si sarà assorbito, quindi aggiungete man mano un mestolo per volta fino a cottura completata (About twenty minutes, taste for the sake). Turn off the flame, add a drizzle of olive oil and stir.

A pleasure you can add chopped parsley or serve with grated parmesan.

What Does L-argenine Do?

Wow, but what I lazy?
Now feel the warmth on the back-lit by the sun coming through my window, pulls out a little bit of wind and my Windchime cheerful chirps and dances to the rhythm of spring.

Dai, Golosastra, it's time to wake up. Stretched her going and starts to come out of hibernation.

Easter is three days, I even made 39 (trentanove!) years and almost not even realized I had it not been for the loving wishes and wonderful gifts received (thanks again, the heart).

I have a couple of recipe in Serbian for you, but since time is running out for this first public 'dove experimental' so you still have time if you want to join me and try this alternative 'healthy' for your Easter.

DOVE VEGAN

recipe (slightly revised)

Pasquale Boscarello

from 'Natural Confectionery '

Newfoundland Editions

Manitoba
500 g flour 150 g of yeast

300 g water 150 g of corn malt
100 g of corn oil cold pressed
100 g almonds, toasted and chopped

2 oranges (zest and juice) 1 tablespoon
almond cream
5 g salt 5 g of cinnamon


to decorate the surface:
corn malt
almonds
a spoonful of grain sugar (optional)

Melt 150 grams of yeast at room temperature (mine is looking lively, refreshed daily for 2 days in a row for training) in 300 g This water also at room temperature and add 500 g of flour. Mix and let stand in covered bowl in a sheltered environment to changes in temperature (I have put in the oven as I usually do with the bread) for 4 hours, or until the dough no bubbles have formed, , a sign that the fermentation is in full swing. I have mixed a lunch break and went to work, and I took the dough for dinner.
You can then add the salt, cinnamon, 1 tablespoon almond cream (the original recipe calls for the hazelnut paste, referred to as "optional"), the juice and peel (orange part only) of 2 oranges , toasted and chopped almonds, corn oil and corn malt. Mix the ingredients well until you get the dough to a soft sticky. If you are so lucky
s un'impastatrice to own, do not hesitate to use it. Altimenti Board cheerfully dirty hands, because with a wooden spoon, I found a little 'difficult to mix the dough already risen to the liquid.
The recipe suggests, should be too hard or too soft to add, as appropriate, a bit 'of water or flour, do not overdo it in the amount not to alter the original proportions.
At this point the mixture is poured in the form of a dove (I used a these ) and let stand for about two hours, until the dough doubles in volume.
(Before baking I sprinkled the surface with the almonds, backed with a light pressure).
then bake at 190 ° C for about an hour (I used electric fan oven lowering the temperature temperature to 175 °).
During baking, peek to see if the upper surface of the dove has already taken too much color in the case protect it with a sheet of aluminum foil.
Shortly before the end of cooking, I smeared the surface (using a silicone brush) with a miscela di malto e acqua (3 a 1) e cosparso con una cucchiaiata di zucchero in granella (da evitare se si desidera mantenere la ricetta 'macrobiotica' (giusto Cobrizo e Valentina ?).
Prima di servire, fare raffreddare.

Il profumo è ottimo, l'aspetto un po' meno... il sapore come sarà? La consistenza? Pubblico per la prima volta una ricetta 'a scatola chiusa', speriamo bene...

Ah, già... quasi dimenticavo: BUONA PASQUA!

PIESSE - Andate ad 'assaggiare' questa versione micro-macro di Cobrizo!