L’anesone triduo viene preparato da una sapiente e ricca miscela di erbe aromatiche caratterizzata dal gusto inconfondibile dell’anice. E’ ottimo diluito in acqua fresca come aperitivo o aggiunto al caffè
Πηγή: anesone triduo
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All posts for the day 29 Απριλίου 2016
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da sinistra a destra: Sambuca Inferno Ice, Sambuca Gold, Sambuca Black.
Sambuca in flambé
La sambuca è un liquore dolce, la cui base essenziale viene realizzata con acqua, zucchero e olii essenziali della varietà di anice stellato e successivamente elaborata tramite l’uso di varie erbe naturali in numero variabile, che fungono da agenti aromatizzanti del liquore stesso.
Preparazione
L’originale ricetta del liquore sambuca prevede l’uso di alcool, acqua di sorgente, zuccheri ad alta solubilità, diverse combinazioni di anice e distillato di fiori di sambuco (Sambucus nigra).
La base della sambuca è costituita dagli olii essenziali ricavati dalla distillazione a vapore di anice stellato (e/o anice verde) e finocchio. Tali ingredienti, attraverso la distillazione, conferiscono al liquore un forte profumo di anice. Contiene anche estratti di fiore di sambuco bianco dal quale deriva il nome, nonché in alcune preparazioni, timo, menta piperita, genziana ecc. Gli olii così ottenuti vengono poi macerati e infusi in alcool allo stato puro il tutto addizionato da una soluzione concentrata di zucchero e altri aromi naturali. La sambuca è quindi un liquore dolce e vellutato, dalla consistenza densa e oleosa, dai sapori intensi e delicati con gradazioni basse e molto forti e dall’aspetto assolutamente trasparente e incolore. Al contatto con il palato rimane liscia con sprazzi arcigni.[1][2]
La storia
Sambuca deriva dal nome della pianta (sambuco) da cui si ricava l’estratto. L’etimologia di sambuco (latino sambūcus o sābūcus, già attestato in Plinio[3]) è incerta[4] ma probabilmente d’origine non indoeuropea[5]. Si pensa che possa derivare da una forma mediterranea (egea) *saba, «acqua», col significato di «pianta che vive nell’acqua» o «con l’acqua» (?)[5] che si ritrova anche nel dacio σεβα seba[3] «sambuco»[5].
La ricetta originale della sambuca trae probabilmente origine dalla tradizione erboristica certosina[6] un tempo nota per le bevande alcooliche e per i preparati medicamentosi. Come già detto, l’estratto di fiore di sambuco bianco è uno degli ingredienti, ma non il principale.
La sambuca fu commercializzata alla fine del XIX secolo a Civitavecchia da Luigi Manzi col nome di Sambuca Manzi appunto, ancora oggi prodotta. Fu poi lanciata a livello internazionale da Angelo Molinari a partire dal 1945, a guerra appena finita, col nome di “Sambuca Extra Molinari”.
Degustazione
La sambuca può essere servita liscia, come ammazzacaffè o semplicemente come drink; possono essere aggiunti uno o due chicchi di caffè come ornamento, la cosiddetta «mosca», che masticata mentre si beve ne esalta il gusto. Può essere servita, invece, con ghiaccio, con uno o due chicchi di caffè come ornamento. Può essere utilizzata come correzione per il caffè; se bevuta con aggiunta di acqua fredda è anche chiamata «col fantasma» in quanto aggiungendo acqua, la sambuca diventa bianco opaco somigliando a del fumo.
Flambé (o «a soffietto» o «Bum Bum»)
Sambuca Flambé
Utilizzare un bicchierino stretto, accendere la sambuca in superficie, tappare il bicchiere con il palmo della mano finché la fiamma si spegne ed il bicchiere si attacca al palmo della mano a causa della pressione negativa creatasi tra il bicchiere e la mano. Verificato che il bicchiere è attaccato bene, agitare per qualche secondo. Staccare la mano e bere tutto di un fiato. Tappare di nuovo il bicchiere, creare un piccolo spazio spostando la mano e con la bocca aspirarne l’essenza rimasta nel bicchiere (il cosiddetto «soffietto»).
Nei locali dell’ex-URSS, specialmente in Russia e Ucraina, è molto diffusa la seguente variante della sambuca flambé: il cameriere fiammeggia la sambuca in un bicchiere da brandy e poi la versa ancora in fiamme in un secondo bicchiere più aperto, tipo tumbler. Mentre il cliente beve la sambuca tutta d’un fiato, il cameriere capovolge il primo bicchiere e lo appoggia su un tovagliolo di carta dove è stata fatta passare attraverso una cannuccia, da cui poi il cliente sniffa i vapori di alcool.
Cocktail a base di sambuca
Diverse sono le ricette nei cui ingredienti compare la sambuca come base più dolce in alternativa ai classici gin e vodka, molto spesso in versione tonic o fizz usando però la cola al posto della soda.[7][8][9]
Nei rifugi sulle montagne abruzzesi, si usa preparare uno shot («cicchetto») composto per metà da sambuca e metà Centerba (tipico liquore abruzzese); il nome del cicchetto è «SdraiaVacche» per le ovvie conseguenze della sua bevuta.
Marche di sambuca (elenco parziale)
La Sambuca, secondo il Regolamento UE 110-2008 è una bevanda alcolica che deve essere INCOLORE, oltre ad avere un’altra serie di caratteristiche quali il contenuto minimo di anetolo, la gradazione alcolica minima etc. Risultano in commercio, soprattutto nel Regno Unito, molti Liquori colorati a base di Sambuca (si stimano oltre 9 milioni di bottiglie all’anno), denominati «Sambuca» o «Sambuca liqueur» che contravvengono in maniera palese al Regolamento comunitario di riferimento. Sia in Italia che nel Regno Unito sono in corso sequestri di queste bevande alcoliche impropriamente denominate «Sambuca»
Di seguito alcuni produttori di Sambuca:
- Sambuca Manzi, gradazione alcolica 42%
- Sambuca Antica, gradazione alcolica 38%
- Sambuca Molinari, gradazione alcolica 42%
- Sambuca Ramazzotti, gradazione alcolica 38%
- Sambuca Isolabella, gradazione alcolica 40%
- Sambuca SIMAL, gradazione 40%
- Sambuca Villa Colonna classica Kristal, gradazione alcolica 38%
- Sambuca Borghetti, gradazione alcolica 38%
- Sambuca Massari, gradazione alcolica 40%
- Sambuca Luxardo, gradazione alcolica 38%
- Sambuca Vecchia Sarandrea, gradazione 42%
- Sambuca Stella d’Italia Toschi, gradazione 40%
- Sambuca Stock, gradazione alcolica 40%
- Sambuca IVAL, gradazione alcolica 40%
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Sambuca SIMAL
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Sambuca Villa Colonna classica Kristal
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Sambuca Borghetti
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Sambuca Borsci
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Sambuca Franciacorta
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Sambuca Isolabella
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Sambuca Vinci
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Sambuca Massari
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Sambuca Stock
Liquori simili
La sambuca è solo uno dei tanti liquori a base di anice prodotti soprattutto nell’area mediterranea.
I più famosi sono:
- Ouzo, Grecia
- Pastis, Francia
- Rakı, Turchia
- Arak, Siria Libano e Israele
- Tutone, Sicilia
- Mistrà, Marche
- Anisetta, Marche
- Sassolino, Modena
- Assenzio, Francia (è un distillato di varie erbe tra cui anice, ma non un liquore a base di anice)
- Aguardiente, Colombia
Voci correlate
Note
- ^ IAL Friuli Venezia Giulia
- ^ Federazione Italiana Sommelier
- ^ a b Alfred Ernout, Antoine Meillet, Dictionnaire étimologique de la langue latine – Histoire de mots, Parigi, Klincksieck, 1979.
- ^ Giacomo Devoto, Avviamento all’etimologia italiana, Milano, Mondadori, 1979.
- ^ a b c Carlo Battisti, Giovanni Alessio, Dizionario etimologico italiano, Firenze, Barbera, 1950–57.
- ^ Sambuca,il liquore all’anice dalle mille sfumature | Superalcolico
- ^ Cocktail a base di sambuca
- ^ Coca-sambuca
- ^ Batman cocktail
Buy Wine, Beer & Spirits Online Anís Del Mono Anisado Refinado Vicente 74prf 750ml – It is a refined anise, incorporates in its development grana authentic natural anise together commodities as aniseed, sucrose, alcohol rectified malazas beet and demineralized water, give it a quality recognized worldwide. its color is colorless, transparent and brilliant. the nose is soft. it tastes sweet and persistent in the mouth.
From Wikipedia, the free encyclopedia
For the East Asian liquor, see arrack.
Arak with water and ice
|
|
| Type | Spirit |
|---|---|
| Country of origin | Levant |
| Alcohol by volume | 40–63% |
| Proof (US) | 80–126 |
| Colour | Transparent |
| Ingredients | Anise |
| Related products | Absinthe, Ouzo, Pastis, Sambuca |
Arak or araq (Arabic: عرق) is a Levantine alcoholic spirit (~40–63% Alc. Vol./~80–126 proof) in the anis drinks family. It is a clear, colorless, unsweetened anise-flavored distilled alcoholic drink. Arak is the traditional alcoholic beverage in Lebanon, Iraq,[1][2] Syria,[1][2] Jordan,[2] Palestine,[2] and Israel.[2]
Contents
Etymology
The word arak comes from Arabic ʿaraq ﻋﺮﻕ, originally meaning ‘perspiration’ and now ‘distillate’ in general.[3]
Its pronunciation varies depending on local varieties of Arabic: [ʕaˈraʔ], [ʕaˈraɡ]. Arak is not to be confused with the similarly named liquor, arrack (which in some cases, such as in Indonesia—especially Bali, also goes by the name arak). Another similar-sounding word is aragh, which in Armenia, Iran, Azerbaijan and Georgia is the colloquial name of vodka, and not an aniseed-flavored drink. Raki, mastika, and ouzo are aniseed-flavored alcoholic drinks, related to arak, popular in Turkey, Bulgaria, and Cyprus and Greece, respectively.
Consumption
Arak is usually mixed in proportions of approximately one third arak and two thirds water in a traditional Eastern Mediterranean water vessel called Abarik, Arabic abarīq أبريق; then the mixture is poured into small, ice-filled cups, as in the picture. This dilution causes the clear liquor to turn a translucent milky-white color; this is because anethole, the essential oil of anise, is soluble in alcohol but not in water. This results in an emulsion, whose fine droplets scatter the light and turn the liquid translucent, a phenomenon known as louching. Arak is commonly served with mezza, which may include dozens of small traditional dishes. In general, arak drinkers prefer to consume it this way, rather than alone. It is also consumed with barbecues, along with garlic sauce.[4]
If ice is added after pouring it into the cup, this results in the formation of an aesthetically unpleasant layer on the surface of the drink, because the ice causes the oils to solidify. If water is added first, the ethanol causes the fat to emulsify, leading to the characteristic milky color. To avoid the precipitation of the anise (instead of emulsion), drinkers prefer not to reuse an arak-filled glass. In restaurants, when a bottle of arak is ordered, the waiter will usually bring a number of glasses along with it for this reason.
Preparation
Aniseed
Distillation begins with the vineyards, and quality grapevines are the key to making good arak.[5] The vines should be very mature and usually of a golden color. Instead of being irrigated, the vineyards are left to the care of the Mediterranean climate and make use of the natural rain and sun. The grapes, which are harvested in late September and October, are crushed and put in barrels together with the juice (in Arabic El romeli) and left to ferment for three weeks. Occasionally the whole mix is stirred to release the CO2.
Numerous stills exist including stainless steel or copper, pot and column stills that will affect the final taste and specificity of the arak. The authentic copper stills with a Moorish shape are the most sought after.[4]
The finished product is made during the second distillation. The alcohol collected in the first distillation is distilled again but this time it is mixed with aniseed. The ratio of alcohol to aniseed may vary and it is one of the major factors in the quality of the final product. Another distillation takes place, usually on the lowest possible temperature.
For a quality arak, the finished spirit is aged in clay amphoras to allow the angel’s share to evaporate and thus the remaining liquid is the most suitable for consumption.[2]
Major brands
The most commonly known arak brands are:
Iraq
- Asriyah (العصرية)
- Julenar ( جلنار )
- Tayyara (طيارة )
Israel
- Aluf Ha’arak (אלוף הערק)
- Arak Ashkelon (ארק אשקלון)
- Arak El Namroud (ערק אל-נמרוד)
- Arak El Pasha (ערק אל פאשה)
- Arak El Sultan (ערק אל סולטן)
- Arak Gat (ערק גת)
- Arak Ha’Namal 40 (ערק הנמל 40)
- Arak Kawar (ערק קעוואר) (عرق قعوار)
- Arak Mabruoka (ערק מברוקה)
- Arak Masada (ערק מצדה)
- Elite Ha’arak (עלית הארק)
- Nahala (נהלה)
Jordan
- Haddad (حداد)
- Bakfia (بكفيا)
- Oriental Star Distilleries (عرق نجمة الشرق)
- Zumout (زعمط)
Lebanon
- Al Batta (ﺍﻟﺒﻄﺔ)
- Al Jouzour (الجذور)
- Al Karram (الكرام)
- Al-Laytany (ﺍﻟﻠﻴﻄﺎﻧﻲ)
- Al-Shallal (الشلال)
- Al-Zahlawi (زحلاوي)
- Arak el Rif (ﻋﺮﻕ ﺍﻟﺮﻳﻒ)
- As Samir (السمير)
- Batroun Mountains (جبال البترون)
- Brun (ﺑﺮﺍﻥ)
- Arak Daccache (عرق الدكاش)
- El Massaya (ﻣﺴﺎﻳﺎ)
- Fakra (ﻓﻘﺮﺍ)
- Gerge Bou Raad ( جرجي بو رعد)
- Ghantous and Abi Raad (ﻏﻨﻄﻮﺱ ﻭ ﺃﺑﻲ ﺭﻋﺪ)
- Kefraya (كفرَيا)
- Ksara (ﻛﺴﺎﺭﺍ)
- Layali Loubnan (ﻟﻴﺎﻟﻲ ﻟﺒﻨﺎﻥ)
- Musar (ﻣزﺍﺭ)
- Nakd (ﻧﻜﺪ)
- Riachi (ﺭﻳﺎﺷﻲ)
- Shadra (شدرا)
- Tazka (ﺗﺰﻛﺎ)
- Touma (ﺗﻮﻣﺎ)
- Wardy (ورده)
Palestine
- The Good Samaritan Arak (عرق السامري الصالح)
- Oriental Star Distilleries (عرق نجمة الشرق)
- Ramallah Golden Arak (عرق رام الله الذهبي)
- Sabat Arak (عرق صابات)
Syria
- Al Batta (ﺍﻟﺒﻄﺔ)
- Al Dinan (الدنان)
- Al Hayat (ﺍﻟحياة)
- Al Jarra (الجرة)
- Al Mimas (ﺍﻟﻤﻴﻤﺎﺱ)
- Al Rayan (ﺍﻟﺮﻳﺎﻥ)
- Al Reef (الريف)
- Kefraya (كفريا)
- Krom Al Shrfeh (كروم الشرفرفة)
-
Arak Al Rayan from As-Suwayda, Syria
-
Palestinian Arak
-
Arak Kawar of Nazareth
See also
References
- Kjeilen, Tore. «Arak». LookLex Encyclopaedia. Retrieved 2 December 2012.
Arak today is largely a product of Lebanon, Syria and Iraq.
- «Arak: Liquid Fire». The Economist. December 2003. Retrieved 2 December 2012.
Syrians, Israelis, Palestinians, Jordanians and Iraqis […] have long happily quaffed their own araks. But most would concede that the best of the lot is Lebanese.
- Dictionary definition: arak. (n.d.) American Heritage Dictionary of the English Language, Fifth Edition. (2011). Retrieved March 10 2016.
- Arak and Mezze: The Taste of Lebanon by Michael Karam
- «Another Anise Spirit Worth Knowing». New York Times. August 2010.
Sources and external links
 |
Wikimedia Commons has media related to Arak (drink). |
The cost of a bottle of wine is a lot more pre-thought-out than you might think. There are different pricing segments for wine which include words like “ultra premium,” “popular premium,” and “super value.” Let’s take a look at these categories of wine prices (and how they’ve increased) and understand what to expect based on what you spend.
How much should we expect to spend on decent wine? After researching wine pricing segmentation and observing pricing from major retailers online, we’ve come to the tentative conclusion that wines with typicity are much closer to $15 a bottle (in the United States). Also, if you want to buy a bottle of something hand-crafted, it’s hard to spend less than $20 for wine from a small-production winery.
Prices are going up, duh
You can thank inflation for the cost of premium wine going up into the 15-dollar bracket. Fortunately, because the United States still has a strong dollar, there are some good values from economically stressed wine areas (Greece, Chile and Argentina) and off-beat varietals (anyone up for a bottle of red wine, perhaps Mavrud or Agiorgitiko?)
The Reality of Wine Prices
We’ve chosen the US as a model for pricing for a few reasons:
- In 2015, the United States was the world’s leading consumer of wine with both a large domestic and import market
- The United States continues to grow wine consumption each year
- Many Wine Folly readers live in the United States
Extreme Value Wine
Cost: under $4
The lowest quality tier “Extreme Value Wine” includes some familiar labels such as Gallo Family Vineyards, Sutter Home, Crane Lake (Bronco Wine Co), Tisdale (a Gallo brand), Rex Goliath (Constellation Wine brand) and several bag-in-a-box brands (with a cost per bottle below four dollars). To produce wines for the extreme value category, a winery must have a large commercial production and integrated distribution to make it economically viable. These wines typically are sourced from large efficient commercial vineyards (in California: probably Madera, Lodi and parts of Monterey) and wines are often a blend of several vintages (or NV “non-vintage”), several grapes, and several regions (e.g. “California” or “USA” on the label). This is mashup wine; drink-to-be-drunk wine.
Value Wine
Cost: $4–$10
The first step up from the baseline are value wines. On the lower side of the value spectrum are the wines that usually have a dollop of residual sugar to make them more palatable (Black Box Merlot, Barefoot, Lindemans, Yellow Tail, etc). On the higher side of the value spectrum (the $9–$10 mark) is where you’ll find the beginnings of quality. The higher tier value wines are mostly from large US, French, and Italian wineries that focus on good baseline quality wine for everyday drinking. There are also a few wines from economically depressed wine regions or made from esoteric varieties such as Greek Agiorgtiko or Portuguese Vinho Verde. Many value wines are varietal wines from single vintages with grapes sourced from larger regions.
Popular “Premium” Wine
Cost: $10–$15
This is the sweet spot for most US wine buyers. Premium isn’t really a fair name for this category, we like to think of it more like the “Baseline Typicity” wine. Also, the premium category is a bit of a misnomer because, on the one hand, you can find quite a number of decent varietal wines from good large-production wineries but, on the other hand, there are also a fair number of inflated “white label” branded bulk wines with eye-catching labels that cause buyer confusion. In our opinion, the good wines within this category show the beginnings of typicity in wine (e.g. “a Cabernet Sauvignon that tastes like Cabernet Sauvignon” etc) and are labeled with a slightly more focused region (e.g. North Coast vs California). Unoaked white wines are generally higher quality at this price point than red wines because oak barrels cost money and red wine grapes typically cost more per ton (save for Chardonnay).
What is typicity?
A wine that tastes “varietally” correct (e.g. a Cabernet Franc wine that tastes indicative of the Cabernet Franc variety).
Premium Wine
Cost: $15–$20
Good, solid quality wines with both typicity and the beginnings of terroir. The premium wine category seem to be the true start of high quality winemaking. There will be some exceptional finds with high ratings in this category (particularly on good vintages) and you’ll find more wines from focused regions (e.g. Sta Rita Hills vs. Central Coast). In red wine, they will be oak-aged and from mid- to large-sized wineries that can hand harvest their grapes (especially from economically depressed countries).
What is terroir?
A wine that has flavors (and aromas) that are indicative of the location where it was grown.
Super Premium Wine
Cost: $20–$30
The super premium wine category is sort of the entry level for great handmade wines from medium to large production wineries. Also, this price point affords good quality for in-demand wine varieties (i.e. Pinot Noir). Expect terroir, typicity and an element of craft in this category.
Ultra Premium Wine
Cost: $30–$50
Great-quality, excellent-tasting, cellar-worthy wines from producers of all sizes. Beyond this price point is where wine prices become a diminishing return to buy wines from in-demand wine regions (e.g. Napa Valley, Bordeaux, Barbaresco) or in-demand wineries.
Luxury Wine
Cost: $50–$100
This will get you excellent wines from any of the top wine regions of the world from near-top producers including special vineyard-designates, unique aging requirements and in-demand wine varieties. This cost will get you into prestige as associated with a region (e.g. Red Mountain, Oakville, Templeton Gap, Bolgheri, Champagne etc).
Super Luxury Wine
Cost: $100–$200
This category will get you into wines from top producers from the prestigious wine regions in the world, although not necessarily their top bottling.
Icon Wine
Cost:$200+
The pinnacle of wines, wineries, and micro sites of the world.
Last Word: Wine Prices
Hopefully, understanding the current state of prices in wine will help make sense of quality in wine and give you the opportunity to evaluate the wines based on their quality-to-price-ratio (QPR). Happy hunting!
Wine pricing segmentation AWBR (2005)
How we came about this information
The model above is novel and based on the Table 5 from “Analyzing the US retail wine market using price and consumer segmentation models” AWBR (2005) , with inflation accounted for (11 years from 2005–2016) and consideration taken from price observations from online retailers (klwines.com, wine.com, totalwine.com and winelibrary.com). Since the wine pricing segment names are essentially made up, we’ve done our best to use the colloquial verbiage for each segment. Be aware you’re likely to find discrepancies.
Sources
The prices we found reflect SRP (suggested retail price) for 750 ml wines and do not include certain types of discounts (i.e. close outs) or restaurant mark-ups (which are generally higher).
Layers of Luxury
Analyzing US Retail
“Fighting varietals” appears to no longer be as relevant as it was in 1989
World wine consumption statistics
State of the Wine Industry 2015
2-buck chuck gets a price hike
wine pricing data from klwines.com amazonwine.com wine.com winelibrary.com and totalwine.com
ΑΡΝΙΣΙΑ ΠΑΪΔΑΚΙΑ ΑΛΟ ΣΚΟΤΑΝΤΊΤΟ ♦♦ COSTOLETTE DI AGNELLO ALLO SCOTTADITOαπο / postato da mm_skgΑΡΝΙΣΙΑ ΠΑΪΔΑΚΙΑ ΑΛΟ ΣΚΟΤΑΝΤΊΤΟΠριν από πολλά χρόνια, είχα βρεθεί το Πάσχα στην Ιταλία, φιλοξενούμενη της φίλης μου της Claudia. Ανήμερα την Πασχαλιά, είμασταν καλεσμένοι στο σπίτι ενός θείου της, ο οποίος είχε ένα καταπληκτικό σπίτι με θέα στην Lago di Varese. Το σπίτι, οι άνθρωποι, η φιλοξενία, η ζεστή οικογενειακή ατμόσφαιρα, το τραπέζι, τα φαγητά, όλα θα μου μείνουν αξέχαστα! Σ’ εκείνο το τραπέζι δοκίμασα για πρώτη φορά και το λικέρ κρέμα λιμονστέλλο (συνταγή εδώ) αλλά και τα παϊδάκια αλο σκοταντίτο.Τι μπορεί όμως να είναι αυτά τα παϊδάκια με το περιέργο όνομα? Μην περιμένετε κάτι το εξωτικό! Είναι ζουμερά αρνίσια ή κατσοκίσια παϊδάκια, μαριναρισμένα και ψημένα στα κάρβουνα, τα οποία τα σερβίρουν από την σχάρα κατ’ ευθείαν στο τραπέζι, ώστε να τα πιάσεις και να τα φάς και να σου καίγονται τα δάχτυλα! Γιατί σκοταντίτο (scottadito) αυτό ακριβώς σημαίνει ότι καίγονται τα δάχτυλα σου! Και έχουν ένα μεγάλο δίκιο οι Ιταλοί σε αυτό, γιατί το αρνάκι και το κατσικάκι πρέπει να τα απολαύσει κανείς ζεστά, καθώς όταν κρυώσουν δεν έχουν την ίδια χάρη… Η συνταγή κατάγεται από το Λάτσιο (περιοχή τη Ρώμης) αλλά θα την συναντήσετε και σε άλλες περιοχές της Ιταλίας. Απλούστατη στην προετοιμασία αλλά και στο ψήσιμο, όπως τονίσαμε είναι ένα πιάτο της στιγμής. Αν οργανώσετε μπάρμπεκιου την Κυριακή του Πάσχα, μην παραλείψετε να τα συμπεριλάβετε στο μενού. Ακόμη και αν ο καιρός μας τα χαλάσει και δεν μπορέσουμε να απολαύσουμε τη εξοχή, μπορείτε επίσης να τα ψήσετε πολύ εύκολα ωραία και στο σχαροτήγανο.Δόση : για 4 άτομαΒαθμός δυσκολίας : πολύ εύκολοΥλικά : 1 kg αρνίσια παϊδάκια, 4-5 κ.σ. ελαιόλαδο παρθένο έξτρα, 2 κλωναράκια δεντρολίβανο, 1 σκελίδα σκόρδο, πιπέρι φρεσκοτριμμένο, αλάτι, 1 λεμόνι σε φέτες, γιά το σερβίρισμα.Προετοιμασία :Πλύντε τα παϊδάκια και σκουπίστε τα πολύ καλά με απορροφητικό χαρτί. Χτυπήστε τα με τον μπάτη (αυτό μπορείτε να ζητήσετε να το κάνει και ο χασάπης σας) ώστε να σπάσουν οι ίνες του κρέατος και να μαλακώσει.Βάλτε τα παϊδάκια σε ένα πυρέξ και αλείψτε τα καλά με το λάδι. Πασπαλίστε με φρεσκοτιμμένο πιπέρι. Προσθέστε τα φυλλαράκια από το δεντρολίβανο και το σκόρδο κομμένο σε λεπτές φετούλες. Αλάτι δεν βάζω στην μαρινάτα, προτιμώ να αλατίζω το κρέας μετά το ψήσιμο.Αφήστε τα παϊδάκια να μαριναριστούν για τουλάχιστον μισή ωρίτσα. Μην τα βάλετε στο ψυγείο, γιατί το κρέας πρέπει να έχει θερμοκρασία δωματίου όταν πάτε να το ψήσετε.Ψήστε τα παϊδάκια κατά προτίμηση στα κάρβουνα, μέχρι να ροδίσουν ωραία και από τις δύο πλευρές (4-5 λεπτά από κάθε πλευρά). Πασπαλίστε με αλάτι.Σερβίρετε αμέσως με φέτες λεμονιού. Μην καθυστερήσετε να τα δοκιμάσετε, μην ξεχνάτε ότι για να απολαύσετε πλήρως αυτήν την συνταγή, τα παϊδάκια πρέπει να σας κάψουν τα δάχτυλα! COSTOLETTE DI AGNELLO ALLO SCOTTADITOLe costolette di agnello allo scottadito, le avevo assagiato tanti anni fa, durante un banchetto pasquale indimenticabile, presso amici italiani. Ricettina facile e gustosa, proveniente da Lazio. Le costolette teneri di agnello o capretto, vengono marinate, cotte alla brace e servite immediatamente, ancora caldissime, da scottare le dita! Due verità nella frase precedente, che l’ abbacchio deve essere mangiato caldo e che per mangiare le costolette non si utilizza forchetta e coltello, ma solo le proprie mani! Vengono servite come secondo di carne.Dosi : per 4 personeDifficoltà : facilissimoIngredienti : 1 kg di costolette di agnello (o capretto), 4-5 cucchiai di olio extravergine di oliva, 2 rametti di rosmarino, 1 spicchio d’ aglio, pepe nero macinato al momento, sale, 1 limone a fette.Preparazione :Lavate le costolette e asciugate bene con carta assorbente. Battete col batticarne, per fare spezzare le fibre della carne ed intenerire.Ponete le costolette in una terrina e oliatele bene. Pepate. Aggiungete gli aghi del rosmarino e l’ aglio a fettine sorrili. Io non ci metto sale nella marinata, preferisco salare la carne una volta cotta. Lasciate in marinatura per almeno mezz’ oretta. Non mettete nel frigo, siccome la carne deve essere a temperatura ambiente.Fate cuocere le costolette alla griglia, preferibilmente sulla brace. In mancanza potete cuocerle anche nella bistecchiera. Lasciatele 4-5 minuti da ogni lato, fino a rosolare bene. Salate.Servite le costolette allo scottadito immediatamente, accompagnate con qualche fettina di limone.
Πηγή: IL LABORATORIO DI MM_SKG: ΑΡΝΙΣΙΑ ΠΑΪΔΑΚΙΑ ΑΛΟ ΣΚΟΤΑΝΤΊΤΟ ♦♦ COSTOLETTE DI AGNELLO ALLO SCOTTADITO
ΠΡΟΤΑΣΕΙΣ ΓΙΑ ΤΟ ΠΑΣΧΑΛΙΝΟ ΤΡΑΠΕΖΙ ♦♦ MENU PER IL PRANZO DI PASQUAαπο / postato da mm_skgΠΡΟΤΑΣΕΙΣ ΓΙΑ ΤΟ ΠΑΣΧΑΛΙΝΟ ΤΡΑΠΕΖΙ 2016Ορεκτικά – μεζεδάκια… περιμένοντας τον οβελία …καζατιέλλο – αλμυρή γεμιστή κουλούρα στεφάνι με γεμιστά ψωμάκιατόρτα πασκουαλίνα – πασχαλινή σπανακόπιτα απο την παραδοσιακή Ιταλική κουζίναντολμαδάκια γιαλαντζί με αμπελόφυλλαδροσερή σαλάτα με φινόκιο και πορτοκάλιπασχαλινά αυγά γεμιστάπαντζαροσαλάτατυροκαφτερή με παρμεζάναμαϊντανοσαλάτατζατζίκιφάβα από μπιζέλιαρωσική σαλάταπατατοσαλάταρολάκια με σπαράγγιακολοκυθοανθοι γεμιστοί με κρέμα ρικότταςΠρώτα πιάτα και μεζεδάκιακλασσική μαγειρίτσα χωρίς αυγολέμονοκεφαλάκι αρνίσιο σούπαεναλλακτική μαγειρίτσα με συκωτάκια πουλιώνπατσαβούσια – τηγανιά συκωταριάςτσιλίχουρδα από την κρφιάτικη κουζίνακοκορέτσιπλεξουδάκια με εντεράκια κοκκινιστάγαρδουμπάκια με πατάτες στον φούρνοαρνί ή κατσίκι γεμιστόμπουτάκι από αρνάκι ή κατσικάκι στον φούρνο με πατάτεςπαϊδάκια άλο σκοταντίτοτζιγεροσαρμάδεςμάρο : γαρδουμπάκια από την Ιταλική κουζίνα… για όσους δεν αγαπούν τα ερίφια …κλέφτικοκότσια με μπύρα στην λαδόκολλαρολό κιμά με μπεϊκονμοσχαράκι με μπέϊκον και μπύρακιμαλίδικοΤα συνοδευτικά ιτς πιλάφιτέλειες πατάτες φούρνουπικάντικες πατάτες στο τηγάνιανατολίτικο πιλάφι με αμύγδαλαντομάτες αλα προβενσάλβελούδινος πουρές πατάτας με μπεσαμέλΤα επιδόρπιασεμιφρέντο γιαούρτι με άρωμα λεμόνι και καρδιά φράουλαςτσιζκέϊκ μόκατσιζκέϊκ με βύσσινα και κεράσιααφράτο «γιαπωνέζικο» τσιζ κέϊκτσιζκέϊκ με σοκολάτα και καρύδαμιλφέϊγπάβλοβα με φρούταμπράουνις με καρύδια και μασκαρπόνετόρτα καπρέζε με λεμόνιμους λεμονιού με αμαρέττιη πιο υπέροχη σοκολατένια κρέμαΤα παραδοσιακά γλυκάελληνικάτσουρέκι με την συνταγή της γιαγιάς από την Πόληπολίτικο τσουρέκι γεμιστότσουρέκι-αφρός με φυσικό προζύμιτα ιταλικάκολόμπα – το κλασσικό πασχαλιάτικο μπριόςμικρές ατομικές κολόμπεςπαστιέρα ναπολιτάνα – πασχαλιάτικη γλυκειά τάρτα από την Νάπολιφορματζέλεπίτσα – πασχαλινό μπριός από την Τοσκάνημαριτότσι
Πηγή: IL LABORATORIO DI MM_SKG: ΠΡΟΤΑΣΕΙΣ ΓΙΑ ΤΟ ΠΑΣΧΑΛΙΝΟ ΤΡΑΠΕΖΙ ♦♦ MENU PER IL PRANZO DI PASQUA
ΜΆΡΟ : ΤΕΛΕΙΑ ΓΑΡΔΟΥΜΠΑΚΙΑ ΑΠΟ ΤΗΝ ΙΤΑΛΙΚΗ ΚΟΥΖΙΝΑ ♦♦ MARRO O CAZZOMARROαπο / postato da mm_skgΜΆΡΟ : ΤΕΛΕΙΑ ΓΑΡΔΟΥΜΠΑΚΙΑ ΑΠΟ ΤΗΝ ΙΤΑΛΙΚΗ ΚΟΥΖΙΝΑΗ παραδοσιακή κουζίνα της Ιταλικής Χερσονήσου κρύβει πολλές ευχάριστες εκπλήξεις. Πέρισυ ανακάλυψα ακόμη μία πολύ ωραία συνταγή από την περιοχή της Λουκάνια, για γαρδουμπάκια ή μικρά κοκορετσάκια. Η Lucania (Λευκανία στα ελληνικά) είναι μία αρχαία γεωγραφική περιοχή της Νότιας Ιταλίας, η οποία περικλείει μέρη από τις σημερινές Basilicata και Calabria, εκτείνεται από το Τυρρηνικό Πέλαγος, μέχρι την Σικελία και τον Κόλπο του Τάραντα, και ήταν το πρώτο σημείο της Κάτω Ιταλίας που αποικήθηκε από τους Ελληνες στα 1650 πΧ.Η συνταγή που θα σας παρουσιάσω σήμερα, έχει ρίζες σ’ αυτούς τους πρώτους Ελληνες αποίκους. Η ονομασία marro, από το ‘u cazzomar ή cazzomarro, δεν παραπέμπει σε φαλλικούς υπαινιγμούς λόγω σχήματος, αλλά προέρχεται από το cazzare, το οποίο στην τοπική διάλεκτο σημαίνει συμπιέζω, γιατί πράγματι τα εντόσθια συμπιέζονται τυλιγμένα μέσα στα εντεράκια.Αν εξαιρέσει κανείς τα μυρωδικά και το τυρί, το μάρο μοιάζει πάρα πολύ με τα δικά μας γαρδουμπάκια ή κοκορετσάκια. Μπορείτε να το ψήσετε στα κάρβουνα ή στον φούρνο. Οι Ιταλοί σερβίρουν το μάρο ως δεύτερο πιάτο με κρέας, συνήθως με συνοδευτικό πατάτες φούρνου.Δόση : για 4 άτομαΒαθμός δυσκολίας : μέτρια δύσκολοΥλικά : 1 συκωταριά από αρνάκι ή κατσικάκι (περίπου 1 kg), 1 σκέπη (μπόλια), 1 kg περίπου εντεράκια, 1 κ.σ. τριμμένο δεντρολίβανο, 1 κ.σ. τριμμένο φασκόμηλο, 1 κ.σ. τριμμένο θυμάρι, 1/2 κ.γ. μαύρο πιπέρι φρεσκοτριμμένο, ελάχιστο μπούκοβο (προαιρετικό), 1 κ.σ. μαϊντανό ψιλοκομμένο, αλάτι, 100 gr τυρί πεκορίνο (ή κεφαλοτύρι) κομμένο σε λεπτά μπαστουνάκια, λίγο ελαιόλαδο παρθένο γιά το ψήσιμο.Προετοιμασία :Με τις δόσεις που αναφέρω βγαίνουν 3-4 μάρι.Αναμείξτε τα μυρωδικά : δεντρολίβανο, φασκόμηλο, θυμάρι (εγώ τα έβαλα όλα αποξηραμένα αλλά μπορείτε να χρησιμοποιήσετε και φρέσκα) πιπέρι, μπούκοβο. Μπορείτε να προσθέσετε στα μυρωδικά και λίγο σκόρδο.Καθαρίστε καλά τα εντεράκια.Ζεματίστε την συκωταριά και κόψτε τα διάφορα μέρη της (πνευμόνια, συκώτι, καρδιά, γλυκάδια) σε λωρίδες περίπου 2 εκ.Πλύντε την σκέπη με χλιαρό νερό για να ξεπαγώσει το λίπος και να μπορέσετε να την ανοίξετε. Χωρίστε την σε 3-4 κομμάτια (διαστάσεις περίπου 15×20 εκ.). Βάλτε επάνω τις λωρίδες από τα εντόσθια, φροντίζοντας να έχει σε κάθε γαρδουμπάκι από όλα τα είδη. Βάλτε και τα κομμάτια από το τυρί ανάμεσα στα εντόσθια. Πασπαλίστε με λίγο αλατάκι (οχι πολύ γιατί και το τυρί είναι αλμυρό), το μίγμα των μυρωδικών και προσθέστε λίγο μαϊντανό. Τυλίξτε τα με την σκέπη. Τυλίξτε το όλο αυτό με τα εντεράκια και φροντίστε να στερεώσετε την άκρη τους για να μην ανοίξει κατά το ψήσιμο. Δεν χρειάζεται να βάλετε πάρα πολλά εντεράκια, όπως πχ στο κοκορέτσι. Περιχύστε με λίγο ελαιόλαδο και πασπαλίστε με λίγο αλατάκι.Μπορείτε να ψήσετε τα μάρι σε ταψάκι με λίγο νερό στον φούρνο, στους 200°C, στις αντιστάσεις, μέχρι να ροδίσουν (35-40 ). Μπορείτε επίσης να τα περάσετε σε σουβλιά και να τα ψήσετε στα κάρβουνα; εδώ θέλει λίγο προσοχή στην φωτιά και στην απόσταση τους από αυτήν, ώστε να μην στεγνώσουν, αλλά να μείνουν ζουμερά.Σερβίρετε τα μάρι ζεστά.MARRO O CAZZOMARROQuando mi sono imbattuta sulla ricetta del marro ho pensato subito alle nostre gardumbe (ricetta qui). Poi ho scoperto che la ricetta ha le sue radici proprio in Grecia, siccome portata dai greci che hanno colonizzato la Lucania nel 1650 aC.Il nome marro, viene dal ‘u cazzomar o cazzomarro e non cela un significato fallico, associato alla forma dell’ involtino, reminiscente dell’ organo genitale del montone. Viene però dalla parola cazzare che nel dialetto locale significa schiaccare, siccome le frattaglie vengono schiacciate per preparare l’ involtino.La ricetta lucana rassomiglia tantissimo a quella nostrana (greca), quello che cambia sono gli aromi (in Grecia ci mettiamo solo origano) e l’ aggiunta del formaggio.Il marro viene servito come secondo di carne, spesso con patate al forno.Dosi : per 4 personeDifficoltà della ricetta : mediaIngredienti : 1 coratella d’ agnello o capretto, 1 omenta d’ agnello (reticella o zeppa), 1 kg ca. budella d’ agnello, 1 cucchiaio rosmarino tritato, 1 cucchiaino di salvia tritata, 1 cucchiaio di timo tritato, 1/2 cucchiaino pepe nero macinato, qualche pizzico di peperoncino tritato (facoltativo), 2 cucchiai di prezzemolo tritato, sale, 100 gr pecorino tagliato a bastoncini, poco olio extravergine di oliva, per
Πηγή: IL LABORATORIO DI MM_SKG: ΜΆΡΟ : ΤΕΛΕΙΑ ΓΑΡΔΟΥΜΠΑΚΙΑ ΑΠΟ ΤΗΝ ΙΤΑΛΙΚΗ ΚΟΥΖΙΝΑ ♦♦ MARRO O CAZZOMARRO
Ποδήλατο καφέ - podilato caffè- (bicicletta caffè, bicycle cafe, bisiklet kahve, bicicleta café, café vélo, قهوه دوچرخه , 自行車咖啡, бицикл кафа )..................... Λιμάνι σκέψης, δίνει την δυνατότητα να διασκεδάζεις έξω ξοδεύοντας λιγότερα από το να κάτσετε σπίτι. 