last post I told you that you have found a fruit that is a paradise, but still I did not say what caught me while glisfrecciavo in front of a bike, so much to me and nail back.
These colorful ribbed ruby \u200b\u200bred you see in the opening post: the beautiful and fresh rhubarb!!
I had never seen before except in photos, and I had not found in any grocery store or supermarket.
I could not let me escape, and the funniest thing was when the shopkeeper told me that I was the first to have understood what it was, and then ask me how I would have prepared.
My thoughts were not clear yet, but I seemed to remember that the British would use it and then I thought, after a tour of the blog, for a quick peek at Jamie's books.
What I did not expect was his taste : I thought of something very bitter, but on the contrary it is very sour. The bitter fact is when the coasts are not so red. If we mix
with sugar, the sour taste gives way to a fresh and very special.
The first preparation is baked with this Rabari port version in the oven, to prepare which I was inspired by a preparazioneche Jamie Oliver (in the book Cook with Jamie ) used to go with a cream .
not convince me that he had made use of orange juice, and so I decided to try a version using little more aromatic port instead of orange.
A very special taste very good but I assure you: To give you an idea, I will tell you that after the first cup I had another one since rifarne my wife, that seemed to taste just a pinch, he ended up eating everything I had prepared;)
And is it not so brilliant color with this beautiful ?!?!?! The ideal way to start the day cheerfully. And as you say "Who good start is half the ", this morning I wanted to exaggerate.
is then ready for my hot beautiful treasure of soft Pandolce oil accompanied by a simple but irresistible rhubarb jam.
For pandolce, unable to find where I put the book Simili sisters, I tried a bit 'around and starting from the recipe for Anise & Cinnamon, I replaced the butter with the oil.
This replacement, however, detract from the taste, so I fixed that by increasing the sugar.
good but improvable: next time, so I'll try to replace the egg yolks with 2-3 crushed firm and, if in fact the choice of oil instead of butter makes the dough more 'heavy ' ( as a mixture, not calories or digestibility) and less tasty, use only egg yolks can regain taste and softness, especially when the yolks are firm.
I also use icing sugar instead of the caster, so that l'impasto ancora più friabile... insomma i classici accorgimenti che si usano con le frolle.
Se nel frattempo avete già provato questi esperimenti, mi piacerebbe conoscere i vostri risultati.
Quanto al rabarbaro, inutile dire che ne ho altro da consumare, ma di questo vi parlerò nei prossimi post.
Invece in questo vi dirò che, per quanto buono, va usato con moderazione: oltre a stimolare la produzione di succhi gastrici e biliari (e favorire quindi la digestione), l'alta concentrazione di tannini ha effetti regolatori dell'intestino ma, con assunzioni eccessive o prolungate, può manifestare effetti lassativi.
Quindi mangiarne un po' al giorno ma senza esagerare :)
Yogurt with Rabari baked with port
Ingredients Serves 2
- 2 cups plain yogurt (fat)
- 100 grams of rhubarb, it's cool red
- 50 g brown sugar
- lemon and orange zest
- 1 / 2 apple (optional)
- Porto little extra virgin olive oil red
- agar-agar (optional)
Preparation Preheat oven to 200 ° C. Meanwhile, cut the rhubarb into pieces of 2-3 cm and place in a small baking dish greased with a little olive oil. Pour the rhubarb
sugar and sprinkle with Porto, cover with foil and bake for 20 minutes.
I remove from the oven rhubarb should be tender and beautiful must have issued a nice red sauce.
Allow to cool and used to flavor yogurt.
If you want you can thicken by adding agar-agar dissolved in water while still hot.
Even yogurt can be hardened by dissolving agar-agar in a little hot milk.
Pandolce oil with rhubarb jam
- Ingredients 500 g rhubarb 500 g sugar
- 1 lemon 2 teaspoons agar-agar
- 350 gr of white flour (a mix of flour and flour 00 Manitoba)
- 90 g sugar 75 g water 75 g
- milk 1 egg 1 teaspoon honey
- 30-40 gr oil (about 1 / 2 cup) light olive oil or seed
- 8 gr yeast 1
- chiucchiaino
- salt zest of lemon and orange
- granulated sugar Preparation
The night before, cut the rhubarb into small pieces and mix with sugar.
The next day put it on fire with his rhubarb sauce, adding lemon juice and grated rind his. Just reach
boils down to simmer and cook just doing for 30-40 minutes, stirring from time to time to facilitate the pulping vegetables. Turn off and adds
and also agar-agar, mixing well. Potted in sterilized jars with boiling water 10-15 minutes in boiling water and make sure to cool to go in a vacuum.
For the sweet bread, made a lievitino with 75 grams of flour, 75 grams of warm milk, yeast and honey, and let stand in warm place for 40 minutes.
lievitino After this time add to the egg (set aside a little egg yolk), the zest and oil started to work gradually and alternately adding flour, sugar and water. Knead at least 15 minutes, then Cover and let rise for 40 minutes. After this time the
panettini formed, dividing the dough into 8 parts. To form the dough balls, stir the edges of the dough on the bottom, several times and sealed on all sides. In this way the surface of the ball is pretty tight.
Put them to rest another 40 minutes in a pan, well covered so it does not dry out. After this time turn on the oven, and the remake still folds panettini, then cover them.
When the oven is hot, brush the surface with the egg mixed with a little milk and spread on the grain surface.
Bake at 180-200 ° C until they are golden on beautiful and well cooked inside. Let cool completely before consumption.
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