Lately, next to the cult of the new Apple products and the cult for four pan-fried can be seen in Italy for a venerable worship cult appetizer. Gather before dinner with friends in a room to corroborate the stomach with low alcohol or soft drinks (such as Spritz Campari Negroni ) and to urge appetite and salivation with snacks of all kinds, is becoming a real habit among Italians and Europeans. It should be specified that the drink is a ritual has already been deployed in cities such as Turin, Genoa, Florence, Naples and Milan in 1800 and was born in Turin thanks to the production of Vermouth by Antonio Benedetto Carpano. Vermouth and spices, that is the progenitor of the much-loved modern Martini. Today you are using the term improperly in Italy Happy Hour (translation literal: the 'happy hour ") to go to indicate this activity: in fact, the term refers to a sales promotion common in Anglo-Saxon territories, to attract customers in the pub and the offering of drinks at reduced prices (drink 3 pay 2, to understand each other). Obviously, this practice raises critical, because we think incentives for consumption of alcohol, but I say, better than in Italy, where the drink is becoming increasingly expensive and elitist. The price of cocktails is directly proportional to the elegance of the room selected, while the abundance of the buffet is inversely proportional. More and more often are crammed into drink glasses from an IV and put a park finger food: for heaven's sake, really nice, but quite miserable! Precisely for this reason, more often, a rich dinner drink replaces itself. You choose a place that offers a wide variety of tasty snacks and spend 5 euro and you ensure a full meal. Many local, cunningly, are making their fortune with this method: offering trays of hot pasta, crostini of all kinds, sweet pancakes and sometimes in addition to the usual chips and green olives. Instead of dinner at a pizzeria or restaurant you prefer the 'open-dinner ", faster and cheaper. I love food and snacks to eat in one gulp! However I am aware that a diet such conduct would not help anyone stomach, not even the strongest. The finger food offered by bars and pubs are so attractive in appearance and smell, I do not doubt it, but who knows what ingredients prepared with and who knows how! Surely then, the snacks and goodies that remain intact, will be reused the next day, perhaps making changes (the sauce crostini can be safely used, based on a steaming, as a sauce for the polenta). It is not all that healthy, say, once a week but you can also do. We earn the wallet and in the company, everything takes on a different flavor. Ah, my favorite snacks? The sandwiches , of \u200b\u200bcourse, perhaps accompanied by a beautiful Cosmopolitan to Carrie Bradshaw.
Today I propose a recipe for an excellent and versatile finger food fact, taken from the blog Anise & Cinnamon , now a guarantee in terms of success. It almost seems to bite a piece of cheese, cheese, and spices chosen contribute to flavor these cookies that are preserved perfectly salted locked in a tin box.
Parmesan Shortbread
Ingredients 80 g butter 125 g flour 00
100 g grated Parmesan cheese salt & pepper to taste
a pinch of saffron powder
for decoration: 1 egg
pine nuts, walnuts, cumin, paprika, black pepper, pink pepper, Sichuan pepper, oregano ...
procedure
Put together in a bowl the flour, saffron, butter at room temperature, salt and pepper. Knead with your fingers until the dough becomes smooth and without lumps. Add the Parmesan cheese and knead to mix all the ingredients. Roll out the dough with a rolling pin and cut out biscuits of many different forms. Brush with beaten egg and sprinkle the surface with selected spices, or decorate with pine nuts or walnuts. Arrange the biscuits on a baking sheet lined with paper oven and bake in preheated oven at 180 ยบ for 10 minutes. Let them cool on a rack.
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