Japan Raped In The Bus

episode of 17 / 5: asparagus

Hoping to make something pleasing, there is an excerpt of the stakes of the small space "Pappapronta" I lead every Saturday morning at 9:45 in direct mail and with a background of festive :-) babies within the program " Maramao "of Ilariamaria on Radio Padania Libera. The episode previous year had been dedicated to Mother's Day and there was talk of a delicate cake with strawberries and goat (find the recipe here ). I remind you that you can follow to connect to the website of RPL and listen to the radio with Mediaplayer by clicking here RPL or searching in the frequency of your region, please click here . You can also visit us directly Forum Padani Bears! ASPARAGUS

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Children, you know what asparagus?
They're tops (the name asparagus comes from the Greek language and refers to the idea of \u200b\u200b"Bud", and even of something not yet sprouted ...) or better, plants that you eat the seeds and harvested in this season.
know what color it may be? White, pink or green. Green asparagus sprout out of the earth, the light, then turn and see how plants are the cutest ever, but the white ones are made to germinate underground, have a small house in the dark like moles, and remain so, white. Those pink or violet light can be seen from a little hole so the bit becomes violet. Both the asparagus and the white ones are a bit 'more Duretti because they are a cross between a root and a bud, so they must be peeled away to be cooked and eaten. In Northern Europe are better known than white-violet, while in the south are mainly consumed as green. In

Padania are famed for our asparagus! I list only some of the most famous, depending on variety.
Violet: Cantello (VA), variety Argenteuil (ehehe, I've got-informed ... around the corner, even in these days, there was a feast!) And Albenga (Riviera Ligure di Ponente), even a Slowfood
White: Bassano del Grappa and Cimadolmo, but throughout the Veneto is famous for its asparagus green
: Altedo, which is in the province of Bologna, but it is also produced in the province of Ferrara. More than an asparagus spear from a leader of the romances, in fact!

Now, you should know that the asparagus is very difficult to cultivate: It takes very specific techniques, a lot of time and patience. Not for nothing was among the ancient Romans considered the king of vegetables, the food of the emperors. And 'this is why the agriculture of the Middle Ages-so difficult to get into historical issues is hard for you little ones ... say from fifteen hundred to cinqucento years ago! -Were totally forgotten and were rediscovered only many centuries later, from 1400 onwards .*

grandparents might have told you that there are also wild asparagus, and depending on the different areas of the Po Valley where you live are called differently. The ortisoni or voltisoni are the shoots of wild asparagus (the one in Tuscany is asparagine), which grow in the woods, along roadsides, in uncultivated areas, steppe, while bruscandoli are wild hop shoots and buds are sharp butcher's broom ( attention, however: in Lombardy you can not collect because they are a protected species, and also in other areas). Those that I have listed are all herbs that were used instead of asparagus in the kitchen and are precisely those that were collected by our grandmothers, that we were in the risotto or frittata, or even in soup. riconoscdere grandmothers knew very well the weeds. We, however, we have a little 'lost this important oral culture, and so when we go in the country is always better to rely on any expert if we are to reap the fruits of the woods, since it is easy to get confused and unfortunately also gather herbs or fruits poisonous although very beautiful and colorful and inviting.

In particular, we walk the streets of suando happen in this campaign season, from April to June, to see the shoots of a vine that twists around the other trees. E 'of the plant and its wild hop wild asparagus shoots are by definition. Po in the various dialects are called differently: bruscandoli in Veneto, Lombardy luartis or luvertis in western vartìs in Pavia, Cremona luirtìs, urtizzon in Friuli, or luvertin livertin or luertin in Piedmont ... Add what you are missing!

Now is the time of the recipe. We felt like a good risotto, also enticed by freschino of these days, right?
Do clean the asparagus mother you have chosen: watch it all while cutting the white part, then divides the tip (bud) from the stem. Slice the stems into small cubes and brown in a frying pan makes a sliced \u200b\u200bonion and a bit 'of butter, cover with water and a bit' of salt and cook until softened, say for 18, 20 minutes, depending on variety, then blend with milk and let goccino there. Meanwhile, prepare the risotto: a nice soffrittino of onion, butter and a dash of oil - otherwise the butter "smoke", as I said a cook-our years ago, then throw rice, toast, it fades with a glass of white wine, add soup ladle to ladle and cook well, leaving soft (wave). At the end stir in butter and parmesan cheese and mashed together the asparagus, the tips and leaves them there to decorate it however you Paice: you can do hair for a clown who has eyes and carrot smile hams.

Finaimo with a thick soup with asparagus (from 7 months old, suitable for the weaning period).
need 200 g of potatoes, asparagus 6 or 7. Peliamo potatoes Peel the asparagus. Lessiamoli together (The potato chunks, asparagus into pieces) with a pinch of salt for twenty-five minutes. Puree, retaining the broth, then put into a platter of broth and three-four tablespoons of the past. Add the cheese (or even better than the robiola goat or ours), a little oil, cream of rice in the amount indicated by the pediatrician or other grains (corn and tapioca or semolina if you already allow the use of gluten) e.. . Enjoy your meal in our infant greedy!



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Laura
http://www.pappapronta.blogspot.com/
http://www.daisettelaghi.blogspot.com/

I Woke Up With A Pain In My Right Testicle

Pappapronta on Radio Padania!



E 'spent some' time since last post on these pages, but as already announced on "A mother and seven lakes, on Saturday, May 3rd we are" on air "in a small space Radio Padania Libera up with a recipe a week and so the opportunity is tempting to flesh out the blog! Here is the recipe that I made yesterday morning radio friends in the episode "zero" and I am pleased to share with you blog readers. This is Biscuits face or, better, smiles cakes suitable for a hearty breakfast or as a fun holiday snack. They are a variation on the theme of the eyes of an ox, a recipe which has become a classic pastry internationally but that has its roots in the traditional sweets of some Italian regions, including Sardinia and Trentino.

executed and quite simple: * prepare a pastry base with 500 g of flour (or two parts of flour and starch, potato starch or cornstarch frumina: flour on the market are already appropriately cut), 200 g refrigerator and pieces of cold butter, one egg, 175 g of sugar and a teaspoon of vanilla extract (or a dash of cold milk if the dough was a little 'duretta to work): whether you use the mixer or not, just formed the so-called "briciolame" the ball must be done as quickly as possible to avoid too much heat the dough, kneading, then it will split into two equal parts and one part will crush you in a tablespoon of cocoa powder. The two sides will put in refrigerator to harden for about an hour, protected by plastic wrap, and then we will draw the black part on lightly floured surface, about a half inches high, and they derive the rounds of about 5 cm in diameter , for it to cook for twenty minutes at 180 ° C preferably on pans lined with parchment paper.
The second sheet, the white one, will be drawn in the same way the first round and they derive many that will be pierced with the lid of a lip balm to make his eyes. It also eventually affect the smiles with a boxcutter (better to do that after already lying biscuits in the tin target because once carved are very fragile), and also bake them as the first. Once cooled, the cookies are coupled blacks and whites with the melted chocolate and let it dry for a few hours.

* The recipe for beef eye provides a finer and more buttery crust, and absolutely the presence of sugar. Losacco to Portia, dear lady of Bari, which I am inspired, virtuous art and decoration of sweets, I expected the doses indicated above except for butter, which increases to 250 g, and sugar, which reduces to 150 g (full veil).