Abstract: if someone has the courage to implement this recipe, send me photos, reviews, and ps report of gastric lavage, thanks.
Premise 2: I'm afraid I can not talk, having served for lunch today the slices of beef with zabaglione
Oh well, today I propose something new, the fresh section of our Ada. Just soups and sandwiches to steak.
Macaroni Pie
[Ada up a good girl. Do not start with scherzoni. And oh well, nothing sweet ... baked pasta. Eh?]
Plate famous Roman gourmet feasts and joy of the carnival of other times [and remember that she wrote in 1935. Perhaps he spoke of the ancient Romans] macaroni pie still maintain a dignified sovereignty and assembles around his round mole sugared [as you are noble, Ada ... ] a devoted crowd of fervent admirers. But even this greedy mess, an exclusive Roman specialties, has lost almost all of the tradition [eccheppeccato]. It 'difficult to eat properly done, and since then of macaroni pies that are sometimes found in delicatessens or restaurants [Ada was versed in languages, you know!] , it is better to fly.
The macaroni pie consists of several elements in the Roman [east mess in omnis partes tres divisus] : The inner part consists of the macaroni and a generous filling then a layer of custard [eeh?] , which coats the macaroni, and finally a wrap of sugared pastry that contains everything [eeeeeeh?] .
Those who do not know maybe this dish around and bite mouth to hear the strange combination of macaroni and confectionery [nooo, cause ...] But the strangeness is only apparent, and the result so very homogeneous, characteristic , tasty, to merit the approval of the most refined palates [after many liters of wine, exactly?]
The preparation is rather long, but offers no difficulty [a party for you, idiots inept ]. Ever since the day before that set out to make the pie prepared a tomato sauce without meat [Ada gives goodness its reference to the recipe, the OX BRAC - I think by Obelix] . They must then prepare the filling, which can be done as long as you want rich [eppeccarità cracks greed].
The traditional recipe requires: sweetbreads, chicken livers, ridges [CREST?] eggs, fresh or dried mushrooms, meat balls, bits of sausage, etc.. etc.. [says just that: and so on. etc.. then gives the green light to empty the fridge, while you're at, empty the bin of wet]
But you can do even a modest [long as] content with dried mushrooms, meatballs made with a very small part of flesh that served to make the sauce, and some sausage slices. Of course it will be more varied the filling and the better the result.
This stuff [but eh, Ada. If you call "this stuff" even you ... ] to be fried with a little 'butter, and finished with a few spoonfuls of sauce. After this, the custard, that will be filled with three tablespoons of sugar, three egg yolks, two tablespoons of flour, a pinch of salt, a strong pinch [ouch] of cinnamon powder and half a liter of milk. And finally
[alèèèèè] must prepare the pastry that will contain the mess, and that four items with 400 grams of flour, 200 grams of powdered sugar [not used to block, stupid] a ettogrammo of butter and lard a [OLE!] a pinch of salt and a pinch of cinnamon, two eggs Inti and two reds. S'impasti promptly all this and put it to rest in a cool place.
Finally you break into short pieces a pound of macaroni, is cooked in salted water and seasoned with sauce, a bit of butter [eh, ever ... ] and Parmesan cheese. Let's go back to recommend that the sauce is well degreased [... Ada. Degrease the sauce and put the butter. No way out]
Let the macaroni is also chilly and then proceed to the final packaging of the mess. Butter [Ada, if you have a relationship with a cardiologist who does not have to say] a pan very lightly and very low of about 30 cm in diameter, and the bottom ricopritene with the third part of the pastry, which spread thin. On this disc of dough, put a layer of macaroni, leaving a gap of around around a couple of fingers on macaroni and spread the filling so that there is everywhere [and have made me even use the pan to very low edges, marrana: I see I was here to pick up a runny filling everywhere]
Cover the filling with the remaining macaroni, endeavoring to give them the shape of a dome [I remind you, Ada damn, you're making me use the pan low].
Take then the custard and pour over macaroni [Please use appropriate bags, if you feel nauseated] upon application with a good knife and endeavoring to instill it in the interstices [eh certo.Sia ever that the cockscomb is soaked in cream].
After that flattened the other piece of pastry! Make a disk large enough to cover the pie, pour beaten egg around the left free on the dough and applied under the cover.
With the tip of a boxcutter slowly cut the dough unnecessary, the two discs do fit together well, and if you still have enough dough to make a cord around servitevene or some other small decoration of your choice [I suggest the word " , 118, "as gentle reminder for diners].
Golden with a beaten egg over the surface of the pie, cook in the oven of moderate heat for about three quarters of an hour and exit from the oven with plenty of vanilla sugar inzuccheratelo [ever be too light on the impact 'body]
Although excellent heat, macaroni pie gains to be eaten cold.
BOF. Beurk.
0 comments:
Post a Comment