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London presentation corregio London presentation corregio Presentation Transcript

  • CONVITTO NAZIONALE STATALE “R. CORSO” CORREGGIO (RE) ITALY
  • CHESTNUTS FLOUR The big Chestnut Trees (Castanea) have produced their fruits for millenia, largely replacing cereals, and still nowadays chestnuts are precious popular fruits. Trees are grown on hills up to 800 metres of altitude and they have no particular needs but a PH acid soil. Chestnuts are gathered, dried,peeled and grinded with stone mills to preserve their natural flavour and texture. Chestnut flour is sweet and flavoured and it is used in lots of traditional recipes, especially in desserts and other gourmet treats.
  • IL CASTAGNACCIO (CHESTNUTS CAKE) We have chosen chestnuts cake because the chestnut is a typical autumn fruit of our Emilia hills. The chestnut cake is made with chestnuts flour and enriched with raisins, pine nuts, walnuts and rosemary. The chestnuts cake was initially eaten, like most traditional recipes, as a meal for the poor peasants. This dessert has its origins already well know in the '500. INGREDIENTS • • • • • • • • • • Water 1cup Extra virgin olive oil 2 tbsp Raisins 50 gr Pine nuts 50 gr Shelled walnuts 50 gr Butter 40 gr Milk 1cup Chestnut flour 300 gr Sugar 4 tbsp Salt
  • IL CASTAGNACCIO – CHESTNUTS CAKE PREPARATION 1) Soak the raisins in warm water Sift the flour with the sugar and a pinch of salt 2) Add slowly the milk, water and a tbsp of oil whisking. You have to get a smooth and fluid dough 3) Drain the raisins and chopped kernels of nuts. Add to the mix the raisins, walnuts and pine nuts. Preheat the oven at 200 C
  • 4) Butter a baking tin rather wide and low (the chestnut cake should not be very high) and pour the mixture. Grease the surface with the remaining olive oil with a gentle brush and, if necessary, add some butter. Bake at 200 C for 50-60 minutes or until the cake is not well dried. 5) Cooked cake
  • IL CASTAGNACCIO – CHESTNUTS CAKE Traditional serving Our creative serving
  • CORNMEAL Maize originated in Central America and it was not cultivated in Europe until the early 16th century. Varieties for production of corn flour for polenta have golden and red caryopsis and are local ones; the most common cultivar is perhaps Maize Marano. Nutritional facts are remarkably different from the corn used for feeding animals ( zootechnics).
  • PORCINI MUSHROOMS They are the most rewarding of all the edible mushrooms for their aroma and taste. Impossible to cultivate, proper devices may increase soil productivity of natural mushroom beds. In river Taro Valley, Province of Parma, the production gained the European label of IGP in 1996 for the species: Boletus edulis,Boletus aereus, Boletus aestivalis, Boletus piniphilus. Fresh, most often dried, they are prized as an ingredient in various recipes.
  • POLENTA CON RAGU’ E FUNGHI (POLENTA WITH MEAT SAUCE AND MUSHROOMS) Polenta is a golden-yellow Italian cornmeal made from dried, ground maize (corn), and also the name given to the savoury cornmeal porridge that’s made by mixing cornmeal with water and simmering and stirring until it thickens - a staple dish of northern Italy. Polenta can be ground coarse or fine and is widely used in the southern states of America to make a variety of dishes, including cornbread, because maize is a major crop in the US. INGREDIENTS FOR POLENTA FOR MUSHROOMS •Water 1 l •Mushrooms (preferably porcini ) 800 g •Extra virgin olive oil 1 tbsp •Extra virgin olive oil 1 dl •Corn flour 250 gr •Garlic 1 clove •Parsley •Salt to taste FOR MEAT SAUCE (RAGU’) •Peeled tomatoes 200g •Extra virgin olive oil 1 dl •Minced pork 80 g •Red wine1 glass •Beef 150 g •Salt and Pepper to taste •Bacon 25 g •Tomato paste 20 g •Celery , carrots, onion chopped 50g
  • MEAT-SAUCE METHOD 1) Brown celery, carrot and onion in a saucepan with oil. 3) Blend with red wine 2) Add the minced meat and the chopped bacon and cook together, stirring. 4) add the crushed tomatoes and the tomato paste . Season with salt and pepper and cook on low heat for 1.5 H. If the sauce is too dry stretch with the stok.
  • POLENTA METHOD 1) In a saucepan, bring water to a boil with the salt . Pour the flour and corn and stirring MUSHROOMS METHOD 1) Clean, wash and slice the mushrooms . In a pan heat the oil, add the whole garlic and brown it,add the mushrooms and cook over high heat for a few minutes while stirring. 2) Season with salt and pepper. When cooked, complete with chopped parsley. 2) cooking for about 40' low heat, stirring often.
  • POLENTA WITH MEAT-SAUCE AND MUSHROOMS Traditional serving Our creative serving
  • GREETINGS FROM CORREGGIO CIAO CIAO!