The Viola is a beautiful color, I I love it, in nature there are certain shades of purple flowers that make me literally when I watch them go up another floor. I loved the bright colors, the ones that go almost from purple to blue, the color of hydrangeas, lavender or periwinkle, makes me want to fill my eyes, relaxes the mind and, if I dress up with something that color, it puts me in a state particularly receptive to intuition and feelings are very thin.
A color so exciting for me, the kitchen turns into something really hard ... But the contest
Aurore of Biscottirosaetralalà blog, in its aim to compose a menu that had a common thread, I was thinking to go with the colors of food and, as it was for me a continuation of almost taken for granted, I am a think of the recipes that revolve around Viola, in fact. The
previous post, where I mentioned that I was looking for something particular, is actually one of the tests to settle this menu. And in fact some of the comments were just the color, what this made me understand that my real goal, while not having expressed, has been fully grasped!
Here is my dinner in ... Viola, after having made other tests which have proved very interesting point that I have doubts about what to choose for publication and for that I will post later.
Doses are approximate for four seats.
Appetizer with Purple Cabbage rolls
Blueberry Risotto Creamy Gorgonzola
Verrine scented violet
Purple Cabbage rolls
8 large leaves of purple cabbage
1 slice of bacon, 3 / 4 mm.
1 small fresh onion 1 handful dried porcini
1 handful Parmesan
for a creamy sauce
Philadelphia
50 gr. Doggy
Soak the mushrooms in water for half an hour. Blanch the cabbage leaves and drain when al dente, about 5 min .-
Sauté in a little extra virgin olive oil. the onion and mushrooms + chopped bacon, diced. Dilute with a little water if it dries and salt (a little, 'because the bacon is already tasty).
Training of rolls with the cabbage to which you have removed the last rib. As in cooking tends to become a little rubbery, I used the green part of scallion to get the tapes and close the dumplings. At the end there was also good. These rolls are steamed for 7 / 8 minutes. I have a wonderful drip tray, I put on the bottom of any pot with a finger of water that goes to a boil in two minutes with the lid, it makes me a perfect cooking.
The creamy sauce is simple: non-stick pan, Philadelphia cheese and sweet fire, until they merge together, possibly a little water to dilute it. No salt, the cheese is very tasty. Serve piping hot throughout. I made the mistake of putting the cheese philadelphia before, getting almost crunchy nuggets that can be seen in pictures and in the wrong, have proved interesting.
Blueberry Risotto
Creamy Gorgonzola
320 gr.riso Carnaroli
a fresh onion
100 gr.
blueberries 1 cup dry white wine broth
light 60 grams. gorgonzola dolce
salt
Fry finely chopped fresh onion in a little extra virgin olive oil., toast the rice and deglaze with wine, add regoalre broth and salt. After five or six minutes, add the blueberries, which you shake and Strain-chinois to remove the skins. I have done so in this preparation, but not excluded to do it again soon, trying to cook cranberries for a few minutes and then switch to the mixer, perhaps because the skins a little cooked in a smooth blending. So I added the meat and continue cooking until the end. Only at the last minute I whipped gorgonzola, let stand a minute or two before Serve. Keep a few whole berries for decoration.
60/70 oz.
20 grams of dry biscuits.
butter 200 ml.
fresh whole milk 200 ml.
cream 60 gr.
sugar 5 g = 1 sheet of gelatin
Essence of violet (violet sweets I had some) *
violet and lavender jelly *
In mixer blend the butter with finely bsicotti, split on the bottom of which you bicchiari chosen for the preparation and press well. I used a glass bit closer;)). Place in refrigerator.
Soak gelatin in water apoc.
Heat the milk and dissolve the violet sweets, or essence (or you could use the violet liqueur that I had not at hand). Add the cream and bring to a suitable temperature to dissolve the soaked gelatine and sugar. Allow to cool and pour on the bottom of the biscuits, then place back in refrigerator. To finish these
verrines I used gelatin to the petals of violet and lavender *, I received a gift, along with candy violet * and also with other spices and spepcialità English by Loly Felipe, blog Recetillasconamor . A very pretty girl, I felt fine and be really kind of mind to which I sent the chestnut flour, that she was in his country, but had pleasure of trying to use for the crepes that I published here . He suggested a recipe complex enough that I decided to simplify this way and that each of you will try to do, possibly as a replacement using the essence of rose, orange or ... or what is more your fancy!
I made yesterday on each glass a violet candy, decoration, e. .. surprise this morning melted into jelly! Okay patience, I'll volunteer for the upcoming remake, try the candied violets ..
With this post I participate in the contest "a la carte menu" of Biscottirosaetralalà
0 comments:
Post a Comment