How To Off Fortiguard

Coratella lamb sauce Parmigiana

Welcome to Umbria!
The offal is a very tasty dish and when eaten with the cake
text is a real luxury!

Ingredients 500 g lamb pluck

1 onion 1 sprig of rosemary 1 sprig sage

1 chilli

1 cup white wine 1 bottle of tomato sauce

PREPARATION

Wash the pluck already cut into pieces in cold water. Take a fry the onion, rosemary, sage and pepper then add the offal that is not too drained. Cook over high heat until water evaporates. Pour the white wine and let evaporate, too. Once it is dry again, pour the tomato sauce, salt and continue cooking for another 15 minutes.
Serve the cake warm with the text. Bon appetit!

Hacks

If you want the best results go to a butcher and get clean and cut the giblets into small pieces, I recommend that both suckling lamb else will taste disgusting.
To remove the acidity of tomato sauce before adding it to boil your meat apart with a small pinch of sugar.

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Christmas (hunchback)

Welcome to Umbria!
This is absolutely the best recipe for Christmas of my grandmother.
Every year I and my relatives are waiting for December 25
only to taste the goodness of this dish. The cook, who knew it perfectly but I unfortunately no longer with great love and devotion you present it with all the secrets I have been handed down.
State in delicious and ready to fight until the last bite and ....
MERRY CHRISTMAS!

INGREDIENTS 2 bunches of humpbacks (card)

flour 1 lemon

soda 1 / 2 eggs salt

beer

seed oil 1 large onion 2 bottles of

tomato sauce 2 / 3 sausages

celery carrot butter

grated Parmesan cheese PREPARATION



Thoroughly clean the humpbacks removing all the filaments and soak them in water and lemon juice to prevent them discolouring. Once cleaned boil in a saucepan with the juice of one lemon and a tablespoon of flour to alemno 45 minutes. When softened, drain well and will dry with a cotton cloth.
Prepare the batter and fry them, depending on the quantity you need, or usate1 2 eggs, flour, salt, one part sparkling water and a beer. I can not tell the dosage because I usually do by eye and then make sure you get a nice smooth batter, but consistent. Put on a fire large flat pan edges high enough and after having dipped in the batter I read your humpbacks started to fry a little 'time.
Once they are golden brown take them out and let them drain well.
It 's the time of the sauce: make a fried celery, carrot and onion cut very finely, add the sausages, skinned and shredded and brown well. Pour the tomato puree and boil after you add salt for ten minutes. Now is the time to compose your parmigiana. In an oven dish is paid 6 or 7 tablespoons of sauce and flakes of butter, placed over the humpbacks fried then cover with the sauce, some flakes of butter and lots of Parmesan cheese. Bake at 200 ° until formeta you will not be a nice crispy crust.

Hacks

The sauce should not be too liquid, the effect we want to achieve is a flat crispy and not soggy so be careful not to soak too hunchbacks with tomatoes and brown them well in the oven, the only way you'll get a perfect consistency. Another secret to the crunch is to make a single layer to baking dish.

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Cake Low Arista

Welcome to Umbria!
This apple pie is typical of my family (my grandmother's recipe)
pie is not the usual high and low but it is pulpy, light and easy to prepare.
Caution though is delicious fat-free.

INGREDIENTS 4 apples

2 eggs 150 g sugar 4 tablespoons flour

milk as needed
half map of yeast for sweet vanilla
the peel of an untreated lemon

PREPARATION

Beat the two whole eggs with 150 grams of sugar and lemon zest.
Add to the mix apples sliced \u200b\u200bnot too thick (plus or minus 1 cm),
4 tablespoons of flour, a bit 'of milk to soften and the half map of yeast. When you have a beautiful amalgam
Pour into a buttered baking dish very low and wide.
Place in preheated oven for 25 '/ 30' to 180/200 °
Served Sprinkle with icing sugar.

Hacks

As you have seen this recipe is very simple, the basic thing is to find the right pan
I will use a round top 2 / 3 cm and a diameter of 28 cm holding, or butter and bread crumbs or more simply paper oven (one of the best inventions of the century).

VARIANT

For lovers of the traditional apple pie dough
also suggest to add a teaspoon of cinnamon.

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Tagliatelle with wild mushrooms

INGREDIENTS

• 200 grams of mushrooms
• 4-5 sprigs parsley 1 shallot
• 1 tablespoon extra virgin olive oil
• 100 ml dry white wine salt
• 250 ml of vegetable broth
• 120 g egg noodles pepper

PREPARATION

• Remove from fungi the radicle earthy, then rinse briefly under cool running water to remove excess soil. Slice or dice.
• Wash the parsley, select the leaves and chop finely with the crescent on a cutting board.
• Peel shallots and chop finely.
• Put oil in a frying pan, chopped shallots and bring the fire. Sauté gently until it will be golden brown, then add the mushrooms, season them for two minutes, then add the white wine. Cook for a couple of minutes over high heat, add a pinch of salt, a teaspoon of chopped parsley, cover and simmer for 10-15 minutes.
• Turn occasionally and add broth if the sauce dries too.
• Boil noodles in salted water just before draining, add half a ladle of cooking water into the pan of sauce, then turn on the heat and add more chopped parsley. Skip
• drain the noodles in the pan over high heat seasoning for a few minutes, stirring frequently.
• Serve immediately with a generous grating of pepper.

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apples to pickles cake

Welcome to Umbria! This
that I propose is simple to prepare a second and successful.
Get a pressure cooker, a blender and a nice piece of pork loin.

INGREDIENTS

A nice piece of pork loin

1 cup white wine 1 large onion 2 medium carrots


1 stalk of celery soup 4 cups of water
granular
extra virgin olive oil 'pepper olive




PREPARATION Cut the vegetables and put them in a pan with oil to fire is not too high in pressure cooker.
When the vegetables have softened, more or less after 5-8 minutes, add the piece of pork and turn the heat to brown the meat on both sides. Pour the glass of white wine. Add the pepper, 2 tablespoons broth and granular 4 cups of water. Seal the pressure cooker with the lid and cook for a train minutes after the first puff of steam.
cooked, remove the pork from the cooking liquid and blend it all in order to get a nice sauce cremosa.Tagliate the meat into thin slices and serve with the hot sauce.
Bon appetit!

Hacks

Do not add salt to the preparation: the stock granular component already has its good and tasty enough to make the dish tasty.
The pork should be cooked very well, if you are not sure that the cooking time is sufficient (perhaps your piece of meat is particularly large), the arista pierced with a knife and subsidiaries that the liquid coming out from the cut to be transparent. If you come out a little 'blood will need a few more minutes of cooking.

VARIANT

while cooking instead of a glass of wine can put half a cup of vinegar and replace the 4 cups of water with 4 cups of milk, so the recipe will be a little 'fatter but certainly very tasty.

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Text

Welcome to Umbria!
This undoubtedly is a recipe for excellence umbra, this is a pie that must be filled with whatever you like
(his death is the Norcia ham or sausage and spinach). With devotion shows you
such as preparing my grandmother that made her "seasoned"
Attention must be the traditional text of cast iron or stone if you did not try a non-stick pan with a diameter of at least 28 cm with a nice background thick and low sides.

INGREDIENTS


300 grams of flour 1 / 2 cup milk
1 / 2 cup water 2 tablespoons oil

4 tablespoons Parmesan cheese grated
a good pinch of salt
a map of the yeast pizza



PREPARATION Put the flour a fountain and incorporate all the ingredients
forming a soft but compact and easy to work.
Spread the dough with a rolling pin giving it a circular shape to be able to draw on the text.
Place the pizza on the text previously heated on the gas and let it cook first on one side bucandola with a fork and then the other until you get a nice browning on both sides.
Remove the cake from the text, cut into wedges, split it in half and stuff like.
Bon appetit!

Hacks

The text should be hot at the right point.
To get a perfect cooking I suggest you put the text on fire with a sprinkle of flour: the flour when you will golden text will be ready for acogliere your dough.
Cooking is the critical step of this simple recipe. If you're not you're going to wait for the heat end up with a burnt cake outside and raw inside and I guarantee that it gets worse!
sure the gas has a high heat but not too much and everything will be perfect.

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Penne Norcina

Welcome to Umbria!
The first recipe that I propose is tasty and easy to prepare
enough to have some sausages and a bit 'heavy cream and success is uncertain even for the less experienced.
Here's my own version.

Ingredients (4 people glutton)

3 tablespoons extra virgin olive oil 1 white onion

400 g penne better if Gragnano
(not a product but on the Umbrian pasta reigns Napoli)
4 pork sausages 1 jar
heavy cream Parmigiano Reggiano
at will.



PREPARATION Fry the onion in oil for 2 minutes until soft, add the sausages, skinned and cut into small pieces mashed with a fork.
Continue cooking until the sausage is not well cooked and the onion soft.
Remove from heat add the jar of cream and stir until mixture is smooth.
Apart from boiling water with a good pinch of salt and cook the penne, drain it al dente while maintaining a 'cooking water and season the sauce with which we have prepared.
If not particularly creamy pasta before sprinkle with Parmesan cheese add a little 'cooking water that you put aside and enjoy!


Hacks

Do not forget that no need to salt the sauce because the sausage is already seasoned with salt and pepper that are sufficient in themselves to give all the necessary flavor to the dish, just think of salt water pulp and have fun in the kitchen.

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Somewhere we start .....

Welcome to Umbria!
These pages are created with the intent to disclose the best recipes of traditional Umbrian with some small, targeted raid in Tuscany, Marche and Lazio.
Since I am a strict diet, I decided to share my culinary knowledge to console the sacrifices I'm doing.
Try my recipes and tell me what you think: they are easy, tasty and full of joy.
Umbrian If you find your roots, if you're not you'll love our food and you'll have to come visit between norcinerie, truffles, cheesecakes and delicious wines.
even had to start somewhere and at this point ..... go!

Where Does Lg Exists?

veal roll stuffed with pomegranate risotto

Ingredients for stuffed veal roll (serves 4):

• nut calf bone and an open book Kg
• 50 g dried porcini mushrooms
• 1 carrot 1 celery
• 1 onion 1 clove garlic, white wine
• fresh parsley
• grated Parmesan cheese 30 g
• extra virgin olive oil
• salt
• pepe;                                
• • • • • 
          
• • • • • PREPARATION:
    Put dried mushrooms in a bowl to soak for 20 minutes in warm water, then drain and cut into small pieces, filtered water for soaking through a colander lined with a meshed fabric. Heat a teaspoon of oil with a clove of peeled garlic and mushrooms and saute for 2 minutes at medium heat. Turn, season with salt and pepper and remove the garlic clove.
• 
  Tick the carrot, peel with a potato peeler and wash. Wash the celery well, then peeled the onion and reduce all three ingredients into small cubes. Arrange the meat
  
  on a sheet of parchment paper and arrange over mushrooms, chopped parsley and Parmesan cheese to roll it. Heat 3 tablespoons oil in a skillet and saute 's rolled roast for about 5 minutes, turning with a wooden spoon.
  
  United in the casserole carrot, onion and celery, then blended with a glass of wine white and let it evaporate. Close the lid, reduce heat to low and cook for one hour, basting occasionally with a spoon of water and turning the mushrooms.
  
  Remove the lid, season with salt and pepper and continue cooking for another 15 minutes. Cut into slices and serve with vegetables in butter.