Harris Flote Boat Accessaries

Panforte di Siena

Panforte di Siena

Ingredients:

sugar gr. 300
candied black melon gr.
260 gr almonds. 200
white flour, about gr.
walnuts 180 gr.
120 gr candied orange peel.
cinnamon 40 gr. 3.5
spices commingled gr.
2.5 gr coriander. 0.15
circa 15 ostie grandi
'polverino' per la superficie:
farina bianca gr. 10
cannella gr. 4

Procedimento

Scottare gr. 150 di mandorle e le noci in acqua in ebollizione, indi pelarle, tritarle e metterle ad asciugare in forno. Scottare gli altri gr. 50 di mandorle, pelarle e farle tostare bene in forno, poi tritare anch'esse. Versare tutto quanto sul tavolo di marmo. Tagliuzzare la frutta candita, unirla alla frutta secca, cospargerla con le spezie, il coriandolo e la cannella, ed unire gr. 150 di farina bianca mescolandola bene alla frutta. Versare lo zucchero in un 'polso-netto' (recipiente di rame non stagnato, con fondo concavo), porre il recipiente leave it on the stove and stirring until taking a bit of mixture between your fingers will form a hard ball. Then remove it from heat, pour over the fruit and, using your hands, incorporate it perfectly. When the mass is homogeneous to make it a big bread, flour your hands, give him a round and flat, about cm high. 2, place the gingerbread on a plate covered wafers (otherwise, once cooked will come off with hard work from the bottom), level by surrounding it with a circle of metal. Sprinkle with the 'dust', put it in the oven at low heat (150 degrees) for about 30 minutes. When it is cooked, remove it from the plate, cut the wafers coming out of the gingerbread and allow to cool. Remove parte del 'polverino' con una pennellessa e conservare il dolce in luogo asciutto.

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Involtini di salvia fritti

Involtini di salvia fritti

Ingredienti:

salvia fresca, di quella bella, rigogliosa, a foglia grossa
acciughe
prosciutto
mozzarella
farina

Procedimento

Si calcolano 2 foglie per involtino e dopo averle lavate ed asciugate con delicatezza, si mette tra le 2 foglie un pezzettino di acciuga, o di prosciutto, o di mozzarella.

Si chiude con uno stecchino tooth, you pass the roll in flour and then fry in hot oil over high heat.

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Crostini di polenta

The polenta croutons

Ingredients for 4 people: 300 gr

. polenta flour
100 gr.
100 grams of fresh ricotta. of Emmenthal
truffle sauce (including pasta)

Salt Extra virgin olive oil 1 egg

procedure

Prepare polenta rather than a soda with a quart of low water salt and spread it in a pan making sure to give him at least an inch thick.
When the polenta has cooled cut into small squares 6 cm long and 4cm wide. Meanwhile in a bowl rather than prepare a pasty mixture with the ricotta, part of Emmenthal cut Fiam, salt, a drop of oil, the yolk of an egg and a few flakes of truffles or, failing that, a couple of teaspoons of truffle sauce. Turn and mix well together.
Fry the polenta, preferably in olive oil and then lie down on the dough that you prepared, garnish sprinkled throughout the remainder of the Emmental cheese and serve hot!
You can indulge your imagination with seals number, the better the bacon ...

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Farfalle al vin santo

Farfalle with vin santo

Ingredients for 4 people

400 grams of butterflies

4 fresh tomatoes
20 pine
oregano pepper to taste


4 tablespoons olive oil 4 tablespoons vin santo

procedure

Cut fresh tomatoes into small pieces and put them in a bowl.
Add the fresh tomatoes pepper, oregano and pine nuts. Cook
butterflies in boiling salted water.
Scola butterflies and combine with fresh tomatoes and other ingredients.
Add vin santo and olive oil and mix everything.
Divide the butterflies on the plates and serve immediately.