E' passato un mese da Natale ma sto ancora sistemando le foto fatte in quei giorni...mi accorgo sempre tardi di scattare troppo e poi non ho il coraggio di cancellare nulla (i miei hard disk stracolmi sentitamente ringraziano!). Fatto sta che oggi sto ancora qui a raccontarvi dei ricordi buoni che mi porto dietro dalle feste, gastronomicamente parlando. Non posso che iniziare the symbol of all my December 25, His Majesty the cap in capon broth! My mother passed evenings to prepare in large quantities with the excuse that, oops ... they are advanced, and we can eat them in the following days. Basically my Christmas dinner comes down "only" three servings of this delicious dish as per second must be brought to the table boiled capon (one can not throw all that after having done the meat juices!) And I is that they go crazy ... then we can say that I prefer to leave room for cake and champagne ;-)
If the cap is a classic, salama da sugo Ferrara was a novelty. Portataci a gift from a family friend, was greeted with initial skepticism from the cook Marche old style that is my mother: "What is it? You eat like that or you have to cook? Looks like a giant sausage! Will match with what? Maybe the gift to someone who likes ... " At the end instead was forced to cook it because the gentleman who kindly gave us stopped for dinner and it looked really bad not to try it together. We have thus understood to be cleaned up by the layer of mold and then boiled in water for 4-8 hours. We served with lentils instead of the usual sausage grassissimo e devo dire che il sapore era ottimo.
Riguardo ai dolci invece...beh, ammetto di chiedermi spesso perchè ci si debba privare del piacere di un panettone durante il resto dell'anno. Fosse per me lo farei produrre sempre! Ne ho mangiati tanti e di tutti i tipi ma il migliore rimane sempre quello classico, niente ripieno al cioccolato o cremine varie ma solo canditi e uvetta (solo canditi sarebbe ancora meglio!). Questa nella foto invece è un'ennesima versione di panettone (sempre rigorosamente artigianale) che ho provato quest'anno: impasto semplice senza uvetta ne altro, abbastanza asciutto e quindi presumo with a little butter, and covered with white chocolate icing.
Another sweet holiday is pandoro. Honestly I've never been impressed: it's heavy, buttery, fat and sugar icing that two seconds after it absorbs all the grease and it becomes sticky and transparent. Instead this year I changed my mind thanks to a gift: an artisan from the pandoro Offelleria Perbellini of Verona ... something else! A dough is dry and not so sickly sweet ... and then ultra-packed with simple wrapping paper printed, folded and fastened with a little 'of scotch, as would anyone to wrap a gift.
Now I challenge anyone to admit that during the holidays is not strafogato chocolate! The red Lindor were ruined my sweet and I bet that there is no need to talk. Now know them all by their "irresistible scioglievolezza! A pleasant surprise has been the dark chocolate instead of chocolate artisan Turin " Guido Gobino . If you find it a try because it's fantastic! Another surprise are chocolates filled with liqueur cream tufted. The brunette Fano is a mixture of equal parts of aniseed, rum and brandy for the old fishermen di Fano abbinavano al caffè per riscaldarsi durante la pesca di altura. Giuro che usata come farcitura di un cioccolatino è goduriosa! Il periodo natalizio non è famoso per i dolci al piatto ma uno meritevole di essere ricordato c'è: è un mix di avanzi assemblati con originalità che ho provato al ristorante "Una Taverna x Loro" a Loro Piceno. In pratica sono fette di panettone ripiene di semifreddo al torrone e ricoperte di cioccolato fuso....altro che scioglievolezza! ;-)
Passiamo al pezzo da novanta di ogni festa che si rispetti: lo champagne! Fa sempre chic sorseggiarne un pò ma devo dire che questa volta a casa mia si is exaggerated. A case full of Veuve Clicquot , regalataci addition to Piper and Moet & Chandon, also drunk during lunch and dinner instead of wine ... it borders on indecency ;-) The Clicquot champagne is my favorite and well I've always liked the taste also its history, that it is the story of the famous widow (Veuve) Clicquot Ponsardin, a girl of 27 years after being widowed in the first 800 who decides to take in the property management her husband became one of the first women entrepreneurs. Produced the first vintage French champagne and was able to export it to sell in the aristocratic circles of St. Petersburg. He invented the "table de remuage "to make it even more clear champagne and became famous with the nickname" La Grande Dame de la Champagne ".
Let the wine. The brands are known for Verdicchio dei Castelli di Jesi (white) and the Lacrima di Morro d'Alba (red) and I would like to share a few of my area wineries that produce them in a way, in my opinion, excellent. Let's start with the one closest to me, both because it is located in my own country because the owners are friends of the family: the house wine Garofoli . I've tried almost all of their wines and my favorites are the Macrina and Podium (Verdicchio two types of fruit) and Gold (a slightly sweet and very aromatic muscat that combines beautifully with cakes and biscuits). Another winery worth is Moroder, famous for its red conero. The nice thing about this winery is that it is also un'agriturismo a restaurant in a farmhouse surrounded by 700 year Ancona. I recommend you go in the summer to eat dinner ... in a colonnaded terrace overlooking the fields at sunset. As for the Lacrima di Morro d'Alba, we mark the farm Luciano Landi and that of Lucchetti . The tear is a wine red fragrant, fruity and very dark, almost purple that goes well with salami as the Marche and the ciauscolo with meat sauce.
An 'Another good memory is the hot chocolate with whipped cream and pastries from the bakery Angelo in Ascoli Piceno. We serve the cream separately in a cup so you choose just the right amount for your chocolate (I used all I have to be very sweet!) And have a great selection of miniature including those of butter cream decorated in many ways different (a little 'too sweet, but soooooo cute).
Ho anche altri bei ricordi, non legati al cibo, grazie a dei piccoli momenti speciali come una camminata in campagna al freddo, un bel camino caldo, una bambina con le stelline di capodanno che mi ha fatto ripensare a quando ero piccola e un cagnolino dolce incontrato durante una passeggiata. Questo era l'ultimo dei miei resoconti festivi (era anche ora direte voi) e dal prossimo post ricomincerò con le ricette!
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