Shopping and Dining in Pistoia

Recipes from Pistoia

Brigidini

Ingredients:

  • 120 grams of sugar semolina
  • 2 eggs
  • white flour
  • a tablespoon anise seeds
  • enough salt

Preparation:

Take eggs and rompiamole in a bowl, join now sugar, a pinch of salt and crushed anise seed. Mix the ingredients with a wooden spoon and join much flour how much they need to get a soda paste instead. Lavoriamola do well and the ball just over a large walnut; mettiamole in iron waffles (the "stiaccia"), after heated enough, and time to start a flame and the other on the balls cooked well as continuing until you finish the dough. Brigidini well serve hot.

Biroldo Pistoiese

Ingredients:

  • calf serum two liters
  • 75 grams Tuscan salami
  • 75 grams Tuscan ham
  • pecorino cheese
  • casings (in the jargon pistoiese "Busicchioni")
  • offal soup (for offal means: ribbons - hose - centopelle - busicchione - shares intimate)
  • salt and pepper

Preparation:

Chop carefully salami and ham and mix the chopped the calf serum. Add the ground pecorino, salt and pepper and mix just as well the whole. Fill the entire bowel and cleaned with the compound, not pressed, to budello tighten the intervals cm.15 around with a binder, and then bake in the gut of offal boiling broth for about 15 minutes. Serve hot

Prisoner pistoiese

Ingredients for 4 people:

  • 300 gr homemade bread stale
  • 300 grams of beef offal
  • onion, carrot, celery
  • tomatoes
  • grated Parmesan or pecorino
  • extra virgin olive oil
  • Asal and pepper enough

Preparation:

Prepare a broth with meat and odors in 1.5 lt of water and cook for long. Later filter and pour hot in an earthenware pan with the slices of bread. Salt, pepper and bring cook very slowly always swirling in order to make this a homogeneous mush. Pour hot in the earthenware bowls, season with good extra virgin olive oil and Tuscan pecorino cheese and sprinkle with grated Parmesan.

Fritule chestnut

Ingredients for 4 people:

  • Chestnut flour 500 gr
  • Oil
  • Salt (a pinch)
  • Water

Preparation:

In a bowl mix the flour with water and salt to obtain a dough enough liquid so that it can use a cucchiaio.Mettete the dough in spoonfuls into the boiling water, rotate it several times and toglietele the pan when they made a color reddish.

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