Trippa alla genovese – Tripe Genovese

https://blog.giallozafferano.it/renatabriano/trippe-alla-genovese/

Ingredients

1 Onion
1 Celery stalk
1 Carrot
Parsley (optional)
600 g Tripe already cut into strips
300 g Potatoes or 4 potatoes in chunks
200 g Tomato pulp
100 g White wine
q.b.Pepper
q.b.Salt flavored with Mediterranean herbs to taste

Tools

Casserole
Food processor
Wooden spoon
Strainer / Colander

How to make Trippa alla genovese -Tripe alla Genovese

First, ask the tripe shop or your butcher to cut the tripe into strips. If you use supermarket tripe, it will already be cut.
Wash the tripe in a colander under running water. Drain well.
In an earthenware casserole (or a steel pot), put 3 tablespoons of EVO oil and brown the previously chopped flavors.
Add the tripe and let it season for 10 minutes, stirring occasionally.
Add the flavored salt (or normal salt and add sage and rosemary to the initial chopped mixture), pepper and sprinkle with a glass of dry white wine.
Let the wine evaporate and add the beans and tomato puree.
When it boils, lower the heat and leave to cook for 1 hour, first with a lid and in the last minutes without.
Just before turning off the heat, adjust the salt and add, if you like, a sprinkling of chopped parsley.

Types of tripe

The rumen is also known as tripe, belly, cross, crucetta or busecca
The reticulum is also commonly referred to as a cap, butt, honeycomb, sonnet, Bonetta, or Berretta.
The omasum is formed by a bag with many lamellae and is also commonly called foglietto, foiolo, centopelli, libro mille fogli or millepieghe.
The abomasum is the last of the four cavities of the stomach of ruminants and is commonly called frasame, lampredotto, ariccia, riccioletta, tranciata, arrangiata, spannocchia.

Mescciüa

Mescciüa (typical Ligurian soup) – Pampuco CC BY-SA 4.0

Mescciüa, also written mesc-ciüa is a traditional dish of La Spezia’s cuisine.

Ingredients

  • cereals
  • dried beans
  • wheat
  • chickpeas
  • extra virgin olive oil
  • peppercorns

How to prepare Mescciüa

A typical dish of the so-called “Cucina Povera” (poor cuisine), mescciüa, is a soup made of legumes and cereals, previously soaked in water (dried beans and wheat for at least 24 hours, chickpeas for 48 hours) and then boiled with different cooking times. The ingredients are then blended in a single dish, seasoned with extra virgin olive oil and peppercorns.

History

In the dialect of La Spezia, the term “mesc-ciüa” means “mixture” and derives from the circumstance that the soup was traditionally prepared in the area of the port by fishermen with ingredients chosen at random and mixed.

Its origin dates back to the fourteenth century in the villages of the west coast of the Gulf of Poets.
Others trace the recipe to when unloaders in La Spezia were paid in kind at the end of the day. They often received what was “leftover” from the unloading and embarkation of the ships. It often happened that the sacks of grains or legumes were opened or broken, and so, at the end of the day, the workers took home a little bit of everything they had recovered to make a soup.

ITALIANO

La mescciüa, scritto anche mesc-ciüa è un piatto tradizionale della cucina spezzina.

Ingredienti

  • legumi
  • cereali
  • fagioli secchi
  • grano
  • ceci
  • olio extravergine d’oliva
  • pepe in grani

Come preparare la Mescciüa

Tipica pietanza della cosiddetta “cucina povera”, la mescciüa è una zuppa di legumi e cereali, preventivamente lasciati macerare in acqua (per almeno 24 ore i fagioli secchi e il grano, per 48 ore i ceci) e successivamente fatti bollire con tempi di cottura differenti. I diversi ingredienti vengono poi uniti in un’unica pietanza, condita con olio extravergine d’oliva e pepe in grani.

Storia

Nel dialetto spezzino il termine “mesc-ciüa” significa “mescolanza” e deriva dalla circostanza che la zuppa era tradizionalmente preparata nella zona del porto dai pescatori con ingredienti scelti in maniera del tutto casuale e mescolati tra loro.

La sua origine sembra risalire al XIV secolo nei borghi della costa occidentale del Golfo dei Poeti.
Altri invece fanno risalire la ricetta a quando, gli scaricatori occasionali del porto della Spezia, venivano pagati in natura a fine giornata, spesso con ciò che “avanzava” dalle operazioni di sbarco e imbarco delle navi. Accadeva spesso, infatti, che si aprissero o si rompessero i sacchi di granaglie o di legumi e così, a fine giornata, i lavoranti si portavano a casa un po’ di tutto quello che si era recuperato per farne una zuppa.

Seupa à la vapelenentse – English

Casaforte La Tour, Valpelline, Aosta Valley, Italy. – Patafisik CC BY-SA 3.0

From Wikipedia, the free encyclopedia.

Ingredients

stale white bread,
Fontina cheese,
butter
broth
Savoy cabbage.

Seupa à la vapelenentse (in French, Soupe à la valpellinoise) is a typical dish of the Aosta Valley, especially of the Valpelline.
It is a soup prepared with stale white bread, Fontina cheese, butter and broth prepared with Savoy cabbage.
The original recipe foresees the use of stale white bread, because in the past it was very expensive and the soup was a way not to waste it.
In the commune of Valpelline in the last weekend of July is held the Festival of Seupa à la Vapelenentse.
Very common is the variant prepared with black bread and cabbage leaves.

Valpelline (French. AFI: [valpəlin] – Valpeleunna in Valle d’Aosta patois, locally Vapeleunna) is an Italian municipality of 603 inhabitants in Valle d’Aosta.

Regional recipe from Valle d’Aosta

Seupa à la vapelenentse

Casaforte La Tour, Valpelline, Aosta Valley, Italy. – Patafisik CC BY-SA 3.0

Da Wikipedia, l’enciclopedia libera.

Ingredienti

pane bianco raffermo,
formaggio Fontina,
burro
brodo
Verza.

La Seupa à la vapelenentse (in francese, Soupe à la valpellinoise) è un piatto tipico della Valle d’Aosta, in particolar modo della Valpelline.
Si tratta di una zuppa preparata con pane bianco raffermo, Fontina, burro e brodo preparato con il cavolo verza.
La ricetta originale prevede l’uso del pane bianco raffermo, perché in passato era molto costoso e la zuppa era un modo per non sprecarlo.
Nel comune di Valpelline l’ultimo fine settimana di luglio si tiene la Sagra della Seupa à la Vapelenentse.
Molto diffusa è la variante preparata con pane nero e foglie di verza.

Valpelline (francese. AFI: [valpəlin] – Valpeleunna in patois valdostano, localmente Vapeleunna) è un comune italiano di 603 abitanti della Valle d’Aosta.

RIcetta regionale della Valle d’Aosta

Incapriata – ‘Ncapriata – Fave e foglie – Beans and leaves

https://blog.giallozafferano.it/lapasticceramatta/ncapriata-fave-e-foglie/

Description

The ‘ncapriata or fave e foglie is an ancient poor dish of Apulian cuisine. However, its simplicity is, like many soups or vegetable creams, perfect.
It was the favorite food of Frederick II of Swabia. It essentiality needs very few but excellent products and raw materials, such as oil, which must be an extra virgin olive oil of superior quality; in fact, it will give an unmistakable flavor to the ‘ncapriata.
Chicory in traditional cooking is the wild one; if you cannot find it in the fields, buy it.

‘Ncapriata – Beans and leaves

Preparation: 50 Minutes
Cooking: 2 Hours
Difficulty: Low
Portions: 4 people
Cost: Economical

Ingredients

400 g dried broad beans
One bunch Chicory
One clove Garlic
to taste Extra virgin olive oil

Preparation

  • 1) Soak the broad beans for about 8-10 hours, usually the night before.
  • 2) In a pot, better if earthenware, put plenty of extra virgin olive oil and heat a clove of garlic, add the well-drained broad beans, let them gain flavor, and add boiling water until they are covered. Boil the beans over shallow heat for about 2 hours, remove the foam that rises to the surface when the water begins to boil, and add salt. If necessary, add more boiling water to finish cooking.
  • 3) In the meantime, boil the chicory, drain and sauté with oil and chili pepper, and garlic.
  • 4) At the end of cooking, withdraw the water), mix and undo the beans with a wooden spoon; add the extra virgin olive oil and “whip,” beating as it was once done with a wooden spoon, mousse the cream of beans.
  • 5) Serve the ‘ncapriata with the chicory on the side and a generous drizzle of oil.

Regional Recipe from Puglia (Apulia)

ITALIANO

La ‘ncapriata o fave e foglie è un antico piatto povero della cucina pugliese, però nella sua semplicità è come molte zuppe o creme di verdure, veramente buona.
Cibo preferito da Federico II di Svevia, nella sua essenzialità ha bisogno di pochissimi ma ottimi prodotti e materie prime, come l’olio, che deve essere un olio extra vergine d’oliva di eccellente qualità, infatti darà un sapore inconfondibile alla ‘ncapriata.
La cicoria nella cucina tradizionale è quella selvatica, ise non riuscite a reperirla nei campi, compratela.

‘Ncapriata – Fave e foglie

  • Preparazione: 50 Minuti
  • Cottura: 2 Ore
  • Difficoltà: Bassa
  • Porzioni: 4 persone
  • Costo: Economico

Ingredienti

  • 400 g Fave secche
  • 1 mazzetto Cicoria
  • 1 spicchio Aglio
  • q.b. Olio extravergine d’oliva

Preparazione

  1. Mettere a bagno le fave per circa 8-10 ore, di solito si fa la sera prima.
  2. In una pentola, meglio se di coccio, mettere abbondante olio extra vergine di oliva e scaldare uno spicchio d’ aglio, unire le fave ben scolate, far insaporire e unire acqua bollente fino a coprirle. Lessare le fave a fuoco bassissimo, per circa 2 ore, togliere la schiuma che viene a galla quando l’acqua comincia a sobbollire e salare. Se necessario aggiungere altra acqua bollente per terminare la cottura.
  3. Nel frattempo lessare la cicoria, scolarla e saltarla con olio e peperoncino e aglio.
  4. A fine cottura (l’acqua si deve essere ritirata) mescolare e disfare le fave con un mestolo di legno; unire a filo l’olio extra vergine di oliva e “montare”, cioè sbattendo come si faceva una volta con un mestolo di legno,  tipo mousse la crema di fave.
  5. Servire la ‘ncapriata con a lato la cicoria e un giro abbondante di olio.

Ricetta regionale pugliese

ricetta di Blog di lapasticceramatta – Simona Ciampi

Minestrone – Vegetable soup

Minestrone soup – Katrin Morenz CC BY-SA 2.0

From Wikipedia, the free encyclopedia.
Minestrone is a soup in broth with vegetables and legumes that can be enriched with pasta or rice.

Ingredients

  • beans,
  • onions,
  • carrots,
  • celery,
  • potatoes,
  • tomatoes

How to make Minestrone

Among the most common ingredients are beans, onions, carrots, celery, potatoes, and tomatoes. Minestrone is a dish that varies according to the region and the season, made of many variations. Therefore it is impossible to define a univocal recipe. A generic preparation includes making a soffritto of onion and carrots, which are then added to the chosen vegetables, cut into more or less thin pieces, and finally added water or broth at the boiling point; liquid vegetables will then cook on low flame. It is often enriched with grated Parmesan cheese before being served at the table.
Ingredients, method of preparation, consistency, and even the way to consume it vary according to the tradition of the place where the different recipes were born. One of the most famous variants is minestrone alla Genovese, which requires pesto before being served at the table.

History

Traditionally minestrone was prepared with the vegetables available in the kitchen, allowing to consume even those not very fresh, especially those not digestible without long cooking. Thus, it was considered one of the poor dishes par excellence, typical of the Italian peasant cuisine. With the evolution of the economic situation and eating habits, however, it has become a dish appreciated in other social environments and sometimes proposed by the most refined restaurants.
The word minestrone is also used in a symbolic way to indicate a group of different and unordered things, such as: “That television program is a minestrone of news and services.”

Frozen minestrone

The set of vegetables cleaned and cut for minestrone preparation, raw and unseasoned, is also sold as a frozen product. The advantage is in the rapidity of practice, but compared to minestrone prepared from fresh vegetables, the one made of frozen vegetables is generally considered less good.

In mass culture

In his song Destra-Sinistra (1994), Giorgio Gaber compares minestrone with minestrina soup, stating that Una Bella minestrina è di destra / minestrone is always of the left.

International variants
Ecuadorian Menestrón

It is a soup made with beans or lentils accompanied by potatoes, noodles, macaroni, onions, tomatoes, peppers, and garnished with basil and oregano. Usually eaten for lunch.

Peruvian Menestrón.

It is made with thick pasta, meat, cabbage, carrot, onion, garlic, basil, and grated cheese, to which typically Peruvian ingredients such as corn, beans, and white potatoes, among others, have been added.

Venezuelan menestrón

Made with dried peas cooked in broth, it usually results in a thick soup containing vegetables (carrots, potatoes, green beans), small pasta or rice, meat products (diced smoked ham, smoked pork chop, boned and cut into pieces, smoked bacon, sausages). Other ingredients such as tender peas, chickpeas, corn kernels are also used from time to time. In some Venezuelan homes, it uses red beans.

ITALIANO

Da Wikipedia, l’enciclopedia libera.
Il minestrone è una minestra in brodo con verdure e legumi che può essere arricchita da pasta o riso.

Preparazione

Fra gli ingredienti più comuni ci sono fagioli, cipolle, carote, sedano, patate e pomodori. Il minestrone è un piatto che varia a seconda della regione e della stagione e si declina in molte variazioni rendendo impossibile definirne univocamente la ricetta. Una generica preparazione prevede la realizzazione di un soffritto di cipolla e carote a cui vanno unite in seguito le verdure scelte, tagliate a pezzi più o meno fini e a cui va aggiunta infine acqua o brodo a ebollizione, liquido nel quale le verdure poi cuoceranno a fuoco lento. Viene spesso arricchito con parmigiano grattugiato prima di essere servito in tavola.
Ingredienti, metodo di preparazione, consistenza e perfino il modo di consumarlo variano a seconda della tradizione del luogo nel quale le differenti ricette sono nate. Una delle varianti più famose è il minestrone alla genovese che prevede l’aggiunta del pesto prima di servirlo in tavola.

Storia

Tradizionalmente il minestrone veniva preparato con le verdure disponibili in cucina al momento, permettendo di consumare anche quelle non freschissime, ma specialmente quelle poco digeribili senza una lunga cottura. Per questo era considerato uno dei piatti poveri per eccellenza, tipico della cucina contadina italiana. Con l’evolversi della situazione economica e delle abitudini alimentari è però con il tempo diventato un piatto apprezzato anche in altri ambienti sociali e proposto a volte anche dalla ristorazione più ricercata.
La parola minestrone è anche usata in modo figurato per indicare un insieme di cose differenti e poco ordinate, come ad esempio: “Quel programma televisivo è un minestrone di notizie e servizi”.

Minestrone surgelato

L’insieme delle verdure pulite e tagliate per la preparazione del minestrone, crude e non condite viene anche venduto come prodotto surgelato. Il vantaggio sta nella rapidità di preparazione, ma rispetto al minestrone preparato a partire da verdure fresche quello fatto di verdure congelate viene in genere considerato meno buono.

Nella cultura di massa

Giorgio Gaber nella sua canzone Destra-Sinistra (1994) paragona il minestrone con la minestrina affermando che Una bella minestrina è di destra / il minestrone è sempre di sinistra.

Varianti internazionali

Menestrón ecuadoriano

È una zuppa fatta con fagioli o lenticchie accompagnate da patate, tagliatelle, maccheroni, cipolle, pomodori e peperoni e guarnita con basilico e origano. Di solito si mangia a pranzo.

Menestrón peruviano

È fatto con pasta spessa, carne, cavolo, carota, cipolla, aglio, basilico e formaggio grattugiato, ai quali sono stati aggiunti ingredienti tipicamente peruviani come, tra gli altri, mais, fagioli e patate bianche.

Menestrón venezuelano

È fatto con piselli secchi cotti in brodo. Di solito si ottiene una zuppa densa che contiene verdure (carote, patate, fagiolini), pasta piccola o riso e prodotti a base di carne (prosciutto a dadini affumicato, braciola di maiale affumicata, disossata e tagliata a pezzi, pancetta affumicata, salsicce). Di tanto in tanto vengono usati anche altri ingredienti come i piselli teneri, ceci, chicchi di granturco. In alcune case venezuelane è fatto con fagioli rossi.

Lenticchia di Castelluccio di Norcia – Castelluccio di Norcia Lentil

Lenticchia di Castelluccio di Norcia – Zyance CC BY-SA 2.5

Ingredients

  • fruit and vegetable product with a protected geographical indication

Description

From Wikipedia, the free encyclopedia.
Lentil from Castelluccio di Norcia (IGP) is an Italian fruit and vegetable product with a protected geographical indication, typical of the plains of Castelluccio, a hamlet of Norcia. The production area of the PGI also includes the neighboring regions of the Marche region in the Monti Sibillini National Park.
Lens culinaris Medik is a dicotyledonous plant of the Fabaceae family (or Leguminosae) called lentil, cultivated since ancient times. It is an annual plant whose fruits contain two round flattened seeds, edible, rich in protein and iron, and lentils with different varieties, enormously appreciated in Europe. However, the world production is not high (3,841,883 t (2004)).

Varieties of lentils

It represents one of the first domesticated species: archaeological evidence related to the Franchthi cave in Greece shows they ate it between 13,000 and 11,000 BC. It was one of the first domesticated crops, and its consumption is attested in the biblical episode of Esau in Genesis.

How to use the Lenticchia di Castelluccio di Norcia – Castelluccio di Norcia Lentil

Lentil is an annual herbaceous plant, 20 cm to 70 cm tall. The stems are straight and branched.
The leaves are alternate and compound (imparipinnate with 10-14 oblong leaflets) and end with a tendril, usually bifid or straightforward. They have toothed stipules at the base.
With papilionaceous corolla typical of the subfamily of Faboideae, the flowers are white or pale blue and gathered in clusters of two to four. The calyx is regular, with five thin and relatively long teeth. Flowering occurs between May and July.
Fruits are short, flattened pods containing two seeds with a characteristic, slightly convex lens shape. The seeds’ color varies according to the variety from pale (light green, blond, pink) to darker (dark green, brown, purplish).

Regional Product of Umbria

From Bittman: Beer glazed black beans

Beer glazed black beans – gustiamo.com

Description

This recipe is from Mark Bittman’s How to cook everything. When we read about it in Mark’s weekly newsletter, we had to try it ourselves to find out what he has to say about cooking black beans with beer:
It’s incredible how much flavor you get from adding a cup of beer to black beans, and nearly any beer will work: Lagers and wheat beers yield a lighter and fruitier dish, porters will be rich, and stouts richer still, with deep, caramelized flavors.
It’s a very satisfying bean stew, where Bio Alberti black beans shine with their smoky aromas. It can be served as a soup if you add some extra cooking water at the end or as a rich vegetarian side dish that bursts with flavor.

Ingredients

2 spoons extra virgin olive oil
One onion, chopped
One garlic clove
1 cup beer
3 cups black beans, drained but still moist
One spoon of chili peppers
One spoon honey
Sea Salt
Pepper

How to make Beer glazed black beans

  1. Soak the beans overnight in cold water.
  2. Discard the water and put the beans in the most heavy-lidded pot you have.
  3. Bring to a boil, add salt to the water, and finally lower the flame to a simmer.
  4. Cover with the lid and let it simmer for about an hour.
  5. When they are tender but still with a bite, drain the beans and keep the cooking water.
  6. Put the EVOO in a large skillet over medium-high heat. When it’s hot, add the onion and cook, occasionally stirring, until softened, about 5 minutes.
  7. Add the garlic, cook for about a minute, then add the beer, beans, chili, honey, and a good sprinkle of salt and pepper. If beans are too dry, add bean cooking water.
  8. Bring to a steady bubble and cook until the liquid is slightly reduced and thickened, about 15 minutes. Taste and adjust the seasoning.
  9. Serve hot. Or store, covered, in the refrigerator for up to 3 days.

Regional Recipe from Umbria

Minestra maritata

Minestra maritata – Napoli culturaleCC BY-SA 4.0

Description

  • boiled meat
  • chicory,
  • small escarole (scarulelle),
  • savoy cabbage,
  • borage
  • catalogna (in Neapolitan dialect: puntarelle)
  • pork of lesser quality,
  • tracchie,
  • sausages (typical was the so-called nnoglia or peasant salami)
  • scagliuozzi

How to make Minestra maritata

The minestra maritata (in Neapolitan dialect menesta mmaretata) is a typical dish of Campania’s cuisine. The ingredients of meat and vegetables are “married,” participating together to the dish’s flavor.

It is the Neapolitan reinterpretation of the Spanish olla podrida, and it is boiled meat that became popular during the Hispanic domination of Naples. According to the strictest Neapolitan tradition for Christmas and Easter lunches, today prepared on religious holidays, but in the post-Renaissance period among the most popular in Naples and the surrounding area throughout the year.

Over the years, the recipe has been dramatically altered, eliminating or modifying the ingredients, which are increasingly rare to find on the market. However, during the traditional festivities in Naples’ local markets, it is still possible to buy the typical vegetables used to prepare minestra maritata, which are chicory, small escarole (scarulelle), savoy cabbage, and borage, which gives it a bitterish taste. In some variants, catalogna (in Neapolitan dialect: puntarelle) is also used. The typical meat used is the pork of lesser quality, with tracchie, sausages (typical was the so-called nnoglia or peasant salami), and other cuts.

In the most ancient tradition, instead of toasted bread, scagliuozzi, typical fritters of fried cornflour with a rounded shape, are placed on the bottom of the plate.

The preparation also recurs in the gastronomic tradition of Ciociàra (from Ciociaria, a region of southern Latium), where this recipe is found in cookbooks and is mentioned in the typical cookbooks of the area.

Regional Recipe from Campania

Zuppa Gallurese

Difficulty: Average Time: 1 hour

Ingredients

500 gr of open bread;
1 kg of a steer;
1 kilogram of sheep;
100 gr of grated parmesan cheese;
mature tomatoes;
onions;
carrots;
celery;
parsley;
black pepper;
salt

How to make Zuppa Gallurese

In a pot, prepare a broth with the meat of steer, sheep, an onion, a stem of celery, two carrots, cover them all with a lot of salty water.
Mince the parsley and mix it with the cheese and the ground black pepper.
Place the open bread slices, uniforms among them, on an oven baking pan, cover with the broth, sprinkle with some minced cheese and slices of tomato, cover with other open bread and repeat up to fill the baking pan, and put it in the warm oven for 20 minutes.
Serve warm.

Regional Recipe from Sardinia

books-on-italy.com

books-on-italy.com

books-on-italy.com

books-on-italy.com