our summer recipes

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It's summertime and we've developed a delicious pastry recipe that will help you make the most of this season's fruit harvest. Here's our Summer Fruits Flan Recipe

Sussex Pond Pudding is a great British dish - a classic traditional pudding for the whole family that personifies the heritage of our nation’s food. We gave this tasty recipe out as part of our celebrations for Victory in Europe Day, which marked 70-years since the end of the second world war. Here's how to make this wonderful dish.

Lemon Posset certainly sounds like a fancy dessert but it is so simple to make! You only need 3 ingredients: - 500ml double cream - 150g caster sugar - Juice of 3 lemons Impress friends and family with this sweet and creamy treat. Here's our how-to-guideto help you make use of your juicy seasonal lemons.   A lot of our summer recipes demand some first-rate pastry making skills. Along the way you may encounter some problems like: - Soggy Bottom Pastry - Pastry Shrinks When Cooked - Crumbly Pastry being Hard to Handle - Cooked Pastry that's Tough Perfect your shortcrust pastry with these handy tips and tricks to avoid soggy bottoms and other pastry problems! We also share daily tips on our Twitter, @MasonCash_UK.

Try this Summer Fruits Pudding; a recipe encaptulating the taste of summer. Give a pie and a pint to dad this Father's Day. They say the way to dad's heart is through his stomach! Look out for 'Four and Twenty', our brand new range coming soon.

Making your own sourdough bread

Making your own sourdough bread

VINCENT WU/COURTESY

BY STEPHANIE WANG | STAFF

LAST UPDATED 2 DAYS AGO

Comment0

Love bread? So does Vincent Wu, a third-year graduate student working toward a degree in microbiology, who has been making his own bread since his undergraduate years. We at the Clog chatted with him to find out his secrets to his delicious bread. Check out his tips and recipe below so you can start baking your own bread.

Daily Clog: When and why did you develop an interest in baking your own sourdough bread?

Vincent Wu: I first started baking bread as an undergraduate. I got a no-knead recipe using regular dry active yeast from a friend, and it turned out great. I wanted to try sourdough because I always loved sourdough, and packaged yeast is surprisingly expensive as a poor student. That’s when I began to create my own starter.

DC: How much flour would you recommend to begin with for making a starter? How can you tell when the starter is ready?

VW: It’s recommended that you start with whole wheat flour rather than all purpose flour as it is supposed to contain more things that wild yeast and lactobacillus need. The process is to mix in 50/50 flour and water and let it sit loosely covered in a warm place for a couple days.  Once there are some bubbles and the mixture starts to smell sour, the yeast and bacteria have colonized it.  Then you can start feeding with more flour and water. A healthy starter should double in volume after feeding. Here’s a link to a site with some more specific instructions.

DC: What happened to your first starter?

VW: My first starter died from neglect and contamination pretty early on, and I stopped baking sourdough, but during its short life, it inspired my good friend to bake bread. He started his own sourdough a couple of years later and got me into baking again. I like to think that the spirit of my first sourdough never died.

DC: What’s a common mistake to avoid?

VW: The autolysis step is very important: Mix flour and water together, and let it sit for 20 to 30 minutes before adding salt and starter. Before I started doing this, I could never get the stretchy consistency of dough that allows bread to rise properly and give its nice chewy texture.

Vincent’s Sourdough Bread Recipe yields two large loaves

Ingredients:

• 1000 grams bread flour (all purpose is okay too)
• 700 grams water (maybe 600 or 650 if using all-purpose flour)
• 2 tablespoons kosher salt
• 250 grams sourdough starter (starter composed 50/50 water flour)

Directions:

1. Mix flour and water.  Let rest for 20 minutes or more. (During this time, flour and gluten absorbs water and making dough elastic and stretchy. Do NOT add salt yet as it inhibits this process.)
2. Add salt and starter.
3. Mix and knead for five to 10 minutes.
4. Knead for one to two minutes and let rest for 10 to 15 minutes.
5. Repeat this cycle four or five times or until dough passes thewindowpane test.
6. Place into oiled container and let rest for about eight hours.
7. Shape dough into whatever shape you like.
8. Place into floured bread proofing baskets or a bowl lined with parchment paper.
9. Let rest in warm place for about four hours. Alternatively, you can place the dough in a fridge (make sure it’s not too cold!) all day and bake when you get home.
10. Score the top of bread with razor blade or very sharp knife. This allows the bread to open up as it rises in the oven. Otherwise, it will open on the side, which isn’t quite as pretty.
11. Bake at 400 to 450 degrees on pizza stone or cast iron until crust is brown (normally about 30 to 60 minutes, depending on size of loaves).

Tip: Steam the bread while it’s baking. It’s important that the loaf reaches a high temperature quickly so that the dough can expand before the crust hardens, and steam allows this to happen as the moist air conducts heat better than dry air. We suggest putting a pan with a half cup of water on the bottom of the oven underneath the bread. Or you can spray water onto your loaf before placing into oven. It’s hard to over-spray the loaf, so do so generously.

Happy baking, Bears!

Images courtesy of Vincent Wu

Contact Stephanie Wang at swang@dailycal.org.

Whole Spelt Sourdough Bread

source: http://breadtopia.com/spelt-bread-recipe/

When you think of 100% whole grain spelt bread, what images come to mind? Bland 1970’s era health food? What people with dietary restrictions must resort to? Lots of hard and challenging work? A door stop?

Those were largely my impressions until I found this spelt bread recipe to be as delicious and easy to make as it is nutritious. So when the inspiration strikes to get virtuous with your eating habits without sacrificing sensory pleasure, give this one a whirl. You’ll enjoy that flaky, buttery croissant all the more when you rotate this spelt recipe through your bread baking line-up now and then.

Part One:


Part Two:


A bit about spelt: Spelt is an ancient variety of wheat with its roots in the Fertile Crescent some 9000 years ago. It is more widely used in Europe where it’s known as dinkel in Germany and farro in Italy. While higher in protein than commonly used wheat varieties, the nature of its proteins results in less gluten formation when making bread dough. Spelt is renowned for its health benefits. Many people with wheat allergies or sensitivities can enjoy bread made with spelt flour. What really helped make a fan out of me, however, is the mellow nutty flavor that spelt delivers. Read more about the Wonders of Spelt.



Whole Spelt Sourdough Bread
This spelt bread recipe is as delicious and easy to make as it is nutritious. So when the inspiration strikes to get virtuous with your eating habits without sacrificing sensory pleasure, give this one a whirl.

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 18 hours

Yield: 1 Loaf

Ingredients

530 grams (about 5 cups well fluffed up) whole spelt flour
350 grams (~1+1/2 cups) water
10 grams (1+1/2 tsp) salt
3 Tbs honey or sugar or 2 Tbs agave
1/4 cup sourdough starter
Instructions

Follow the instructions in the video.

Bake at 450 for 45 minutes or until internal temp is 195-200.

Miscellaneous Notes: I’ve baked this bread several times since making the video and have found a few things you can vary in order to adapt the recipe to your time schedule.

Spacing the stretch and folds out by as little as 10-15 minute works just as well as the 30-60 minutes mentioned in the video. Three or four stretch and folds at 15 minute intervals seems pretty optimal.

Most of the time I mix up the dough in the evening, let it sit out overnight, and bake it the next morning. But I’ve also mixed up the dough in the morning and then immediately refrigerated the dough in a covered bowl until just before bed time. I then took it out to proof at room temperature until morning. This worked very well too.

You could probably also leave the dough in the fridge for up to a two or three days until you’re ready to bake. Since the dough continues to proof in the fridge (just very slowly), you’ll want to be careful not to let the dough sit out too long after removing from the fridge or it may over-proof. Since I haven’t tried this yet, you’ll have to take a good guess on the timing and let us know your experience.

Another relatively minor thing I’m doing differently now than when I shot the video, is I’m leaving the lid on the baker for the entire 45 minutes. I find the crust gets plenty brown and crusty this way.


Recipe Variations: There are, of course, endless ways to vary the recipe. A mix of spelt and kamut flour also produced an excellent loaf. Kamut is another ancient variety of wheat known for its nutritional value and naturally sweet and nutty flavor. The “official” kamut web site has some very interesting information.

Kamut flour has different moisture absorbtion properties than spelt, so if you’re playing around with different combinations of grains, you’ll also have to adjust the amount of water used. The following worked well:

300 grams spelt flour
230 grams kamut flour
360 grams water

Same as video for everything else.

August 2011 Update: Thanks Brent for this Spelt Bread Recipe variation and how to make it into sandwich loaves. Great picture too!

Feb 2012 Update: Check out Phil Dellinger’s post for Dutch Crunch topping.

How To Make Perfect No-Knead Bread Using Spelt Or Wheat

 July 1, 2014  2 Breads & Wraps, Episodes Permalink 1

• Ingredients & Recipe

Perfect No-Knead Bread  SAVE OR PRINT AS PDF

A moist, artisan sourdough-style loaf with spelt or wheat (or both!)

 Ingredients:

• 3 cups (400g) flour (My favourite ratio 2:1 white/wholemeal spelt)
• 1 ¼ teaspoon fine sea salt (if using flakes, grind in a mortar and pestle first)
• ¼ teaspoon dried fast action yeast
• 1 and 5/8 cup (400ml or 13 fluid oz) of water
• Olive oil spray
• A heavy oven-safe pot with a lid such as a Le Creuset or Pyrex – large enough to hold about 3-4 litres in volume. Otherwise improvise with a loaf tin and a couple of heavy baking sheets, like I do.

Instructions:

1. In a large bowl, combine the flour, salt and yeast. Add the water and just stir and blend together until you have a shaggy dough. (If using wholemeal flour, add a 2-3 tablespoons more water.) Cover with cling film and leave at room temperature for 18 hours.
2. Check your mixture after 18 hours – it should look bubbly and alive. Take a spatula and turn the dough over in the bowl a few times, folding it in on itself here and there and then shaping it into a ball while still in the same bowl. Cover it again with cling film and let it rest again for approx 2 hours.
3. Around 30 minutes before you are ready to bake your bread (or longer if you have a slow to heat oven or if it’s very cold where you are) place whatever you are using to bake your bread into the oven while it is pre-heating. It needs to be at least 230°C (approx 450°F).
4. When the dough is ready, remove the pot/tin from the oven and spray quickly with olive oil. Then tip the dough straight into the pot/tin, cover and bake for around 30 minutes. Then remove the lid and bake for a further 10-15 minutes until there is a gorgeous caramel-coloured crust on top.
5. Cool on a rack for at least an hour before slicing… unless you simply can’t wait. In which case, devour with relish.

Notes:

I like to start a couple of breads at the same time, starting on a Friday/Saturday night and then baking them after lunch the next day. Then I’ll eat one/freeze one. But I warn you, this bread is so yum it disappears very quickly! (And it will easily last for a week in the fridge, if you must insist on ignoring it for that long.)

There’s no need to ‘activate’ the yeast with water/sugar beforehand.

Spelt people – your first spelt dough will vary in consistency depending on the ratio of white/wholemeal spelt flour you use. If you’re using all white spelt flour, your initial mix will be fairly wet. This is perfectly normal. If you’re using wholemeal (especially 100% wholemeal) it will be much drier, in which case add a few more tablespoons of water. You want it shaggy, not like play dough that has been sitting around uncovered for too long, OK? 

Don’t worry about the temperature of your kitchen – the yeast will do its thing regardless. If after 18 hours you don’t have a stringy, bubbly sponge-like dough, just leave it a little longer.  And please, I know how busy life can get so if you forget and accidentally leave it longer than 18 hours it will still be delicious. 

By Natalie Peluso @ HungrySoprano.com  

Organic Heritage Graham Crackers

source: http://breadtopia.com/organic-heritage-graham-crackers/

This is a great recipe to make, and later enjoy, with kids. Adapted from The Smitten Kitchen's recipe, based on Nancy Silverton's Pastries from the La Brea Bakery.

Prep Time: 45 minutes

Cook Time: 20 minutes

Total Time: 3 hours, 20 minutes

Yield: 24 Full Size Graham Crackers (3"x 4")

Ingredients

2 1/2 cups plus 2 Tablespoons (375 grams) organic red fife flour , non-bolted
1 cup (176 grams) organic dark brown sugar, lightly packed
1 teaspoon (6 grams) organic baking soda
3/4 teaspoon ground kosher or coarse sea salt (4 grams)
7 Tablespoons ( 1/2 ounces or 100 grams) organic butter, cut into 1-inch cubes and frozen
1/3 cup (114 grams) mild-flavored honey, such as clover
5 Tablespoons (77 grams) organic milk, full-fat is best
2 Tablespoons (27 grams) pure organic vanilla extract
Optional topping:
3 Tablespoons (43 grams) organic date sugar
1 teaspoon (5 grams) organic ground cinnamon
Instructions

Combine the dry ingredients.

Whisk together the honey, milk, and vanilla extract.

Add wet ingredients to the flour mixture.

Lay a large piece of plastic wrap on a counter and dust it lightly with flour.

Turn the dough out onto the plastic wrap and pat it into a rectangle about 1 inch thick. Wrap it and chill until firm, about 2 hours minimum or overnight.

Meanwhile prepare the topping, if using, by combining the sugar and cinnamon in a small bowl and setting aside.

Roll out the dough and trim into rectangles about 1/8 inch thick.

Place the crackers on one or two parchment-lined baking sheets, leaving some room between them to account for spreading, and sprinkle with the topping.

Chill until firm, about 30 to 45 minutes in the fridge or 15 to 20 minutes in the freezer. Repeat with the second half of the batch of dough.

Adjust the oven rack to the upper and lower positions and pre-heat the oven to 350F.

Decorate the crackers as desired.

Bake for about 20 minutes, rotating the sheets halfway through to ensure even baking, until browned and slightly firm to the touch.

Let cool on a cooling rack, and enjoy!

Detailed Instructions:

Combine the flour, brown sugar, baking soda, and salt in the bowl of a food processor fitted with the steel blade, or in the bowl of an electric mixer fitted with the paddle attachment. Pulse or mix on low to incorporate. Add the butter and pulse on and off repeatedly, or mix on low, until the mixture is the consistency of a coarse meal. (Alternately, if you don’t have a food processor or electric mixer, you can cut the ingredients together with a pastry blender. Just make sure the ingredients are very well incorporated.)

In a small bowl, whisk together the honey, milk, and vanilla extract.
Add to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together. It will be very soft and sticky. Lay a large piece of plastic wrap on a counter and dust it lightly with flour.

Turn the dough out onto the plastic wrap and pat it into a rectangle about 1 inch thick. Wrap it and chill until firm, about 2 hours minimum or overnight. Meanwhile prepare the topping, if using, by combining the sugar and cinnamon in a small bowl and setting aside.

To roll out the dough, divide it in half and return one half to the refrigerator. Siftan even layer of flour onto the work surface and roll the dough into a long rectangle about 1/8 inch thick.
The dough will be sticky, so flour as necessary. Trim the edges of the rectangle to your desired width. Working with the shorter side of the rectangle parallel to the work surface, cut the strip to your desired size.

I used a fluted pastry wheel for a decorative look. Please note that this dough will spread in the oven, so take that into consideration when you are shaping your graham crackers.

Place the crackers on one or two parchment-lined baking sheets, leaving some room between them to account for spreading, and sprinkle with the topping. Chill until firm, about 30 to 45 minutes in the fridge or 15 to 20 minutes in the freezer. Repeat with the second half of the batch of dough. Finally, gather any scraps together into a ball, chill until firm, re-roll, shape, and re-chill.

Adjust the oven rack to the upper and lower positions and pre-heat the oven to 350F.

To decorate the crackers, mark a vertical line down the middle of each cracker, being careful not to cut through the dough. Using a toothpick or the blunt end of a wooden skewer, prick the dough to form dots on either side of the dividing line. A dough docker would do the job well, and quickly.

Bake for about 20 minutes, rotating the sheets halfway through to ensure even baking, until browned and slightly firm to the touch. Let cool on a cooling rack, and enjoy!

FEBRUARY 24, 2011 — FYI HEALTH WRITER

Hydrolyzed Wheat Products Safe for Celiac Patients

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Summary

Celiac disease is an intolerance to wheat gluten, rye, and barley proteins. Patients of celiac disease are hence advised to maintain a gluten free diet. Baked products of “wheat flour fermented by use of sourdough lactobacilli and fungal proteases” have reduced levels of gluten. This study evaluated the safety of administration of baked goods made from a hydrolyzed form of wheat flour to patients with celiac disease. It was found that such wheat products were safe for patients suffering from celiac disease.

Introduction

Celiac disease is an autoimmune disorder of the small intestine that occurs in certain genetically vulnerable people with symptoms like chronic diarrhea. With this disease, the lining of the small intestine is found to be hypersensitive to a protein called gluten, which is present in many grains including wheat. Usually patients of celiac disease are advised to consume a gluten free diet, thus putting restrictions on the type of food that they may have.  This study investigated whether the processing of wheat used for bakery products reduced gluten percentage, thereby making it safe for patients with celiac disease.

Methodology

• A total of 16 patients with a diagnosis of celiac disease were included in the study. Prior to the study, a small intestinal biopsy and blood tests for markers of immune reaction were carried out in all patients. Four were later excluded since they had damaged intestinal linings.
• Patients were divided into three groups. The first group included six patients who received natural flour baked goods. The second group included two patients who received baked food made from partially hydrolyzed wheat flour. While the third group consisted of five patients who received baked food from fully hydrolyzed wheat flour.
• Patients continued this diet for 60 days.
• After 30 days blood samples were collected from patients. At the end of 60 days, a blood sample was collected, as well as a biopsy of the intestinal lining, was performed in all patients.

Results

• It was found that the amount of native gluten decreased significantly by process of fermentation.
• Two patients from the first group consuming natural wheat flour abandoned the study as they developed clinical symptoms. All six from the first group had increased blood levels of markers of immune reaction. Their biopsies showed significant deterioration and atrophy of the intestinal lining.
• Patients from the second group had no clinical complaints, but biopsy examination showed that their intestinal lining had changed.
• Patients from the third group had no clinical complaints during the 60 days. Their blood levels of markers of immune reaction were not raised and their biopsies after 60 days did not show changes in the intestinal lining.

Shortcomings/next steps

Use of sourdough lactobacilli for fermentation of wheat flour before baking is a traditional, age-old way of making baked goods. It was abandoned with the introduction of industrial baking, which is based on fast chemical fermentation. This study showed that the traditional way of sourdough fermentation reduces toxicity of gluten in wheat flour. Products baked from this flour are safe for patients with celiac disease. It opens up the possibility of a new therapeutic diet for these patients beyond the current advice of “no gluten in diet”!

Conclusion

Results “provide the rationale for exploring therapies that could reduce the toxicity of gluten for celiac disease patients beyond the standard gluten-free diet.” Adoption of the traditional biotechnology way of fermenting the wheat flour (sourdough) to make baked products is a safe and effective method. This process reduced the toxicity of gluten for patients with celiac disease. Patients who consumed such products for 60 days continually did not develop clinical symptoms of the disease. Their intestinal lining and blood antibody levels were also found to be normal. Further, and more thorough, analysis of sourdough baking should be carried out to look at possible new avenues for people who suffer from celiac disease.

For More Information:

Baked Products of Wheat Flour Processed in a Traditional Way are Safe for Patients with Celiac Disease

Clinical Gastroenterology and Hepatology, January 2011

By Luigi Greco; Marco Gobbetti

From the Department of Pediatrics and European Laboratory for the Study of Food Induced Diseases, University of Naples, Federico II,Naples, and the Department of Plant Protection and Applied Microbiology, University of Bari, Bari, Italy

*FYI Living Lab Reports Are Summaries of the Original Research.

4 elixiruri antice care îți vor reîntineri corpul și mintea

Aceste retete raman utilizate in continuare si in zilele noastre datorita uimitoarelor lor abilitati magice. Aceste proprietati uimitoare iti vor reintineri corpul si mintea.

Iata care sunt cele PATRU elixiruri antice ale tineretii vesnice:

1. Elixirul vechiului Est

Prepara un amestec format din 120 ml de suc de lamaie, 200 de grame de miere si 40 ml de ulei de masline. Pastreaza amestecul in frigider. Consuma o lingurita de amestec dimineata pe stomacul gol.

2. Remediul chinezesc pentru stimulare sistemului imunitar

Scortisoara este un condiment extrem de puternic si utilizat la scara larga in medicina traditionala chineza. Acest condiment este utilizat ca remediu pentru raceli, in combinatie cu ceai de ghimbir si cu ghimbir proaspat. Acest condiment uimitor poate contribui la insanatosirea sistemului digestiv. De asemenea, scortisoara poate fi utilizata atunci cand vine vorba de regenerarea nervoasa si sanguina. Aceasta bautura poate oferi numeroase beneficii sanatatii tale:

Se pun 2 lingurite de scortisoara, o lingura de miere si o lingura de ghimbir macinat in 200 ml de apa fiarta. In cele din urma, se adauga trei linguri de suc de lamaie si se acopera vasul utilizat. Se recomanda prepararea acestei bauturi in cursul serii, deoarece o jumatate din amestecul rezulat va fi consumat inainte de a merge la culcare, iar cealalta jumatate dimineata pe stomacul gol.

3. Elixirul indian

Pune o jumatate de lingura de turmeric, trei linguri de ulei de migdale, doua linguri de miere si o jumatate de cana de apa intr-o cana de lapte de capra. Se amesteca ingredientele bine. In locul uleiului de migdale poti utiliza ulei de masline. Se recomanda ca acest elixir sa fie consumat dimineata pe stomacul gol. Aceasta este una dintre cele mai puternice bauturi pentru consolidarea sistemului imunitar.

4. Ceaiul egiptean

Egiptenii antici obisnuiau sa consume destul de des ceai de hibiscus. Desigur, acestia aveau un motiv indeajuns de bun pentru asta. Acest ceai este foarte bogat in antioxidanti si previne imbatranirea prematura a pileii. Cleopatra obisnuia sa bea acest ceai destul de des, cu scopul de a-si intineri corpul si sufletul.

Old-style beans: all the recipes you like with Brandani’s bean cooker!

Beans are a great addition to our diet, as they are rich in proteins and fibres, and can excellently replace meat.

For the sake of comfort, we often buy them canned, which is not the best choice as canned beans are not as good and healthy as dry fresh ones. However, fresh dry beans require a careful preparation. There are many ways to cook dry beans – one is in Brandani's bean cooker.

A taste of the old days with Brandani's bean cooker

How to prepare beans as our grandparents used to do? With Brandani's bean cooker it is a simple task: read the instructions below:

Our glass bean cooker has a mark at 500 g: this is the maximum amount of beans to be introduced in the item. Then pour water by calculating a 1 to 4 ratio, e.g. for 250 g of beans, add 1 litre of water. At this point, let the beans rest for 8-12 hours in the cooker. When this time interval has elapsed, start cooking the beans on a low flame by using the special flame spreader mesh. You may also add some sage, black pepper or garlic and olive oil, as you prefer.

The bean cooker has a cork stopper with a small steam vent: after approximately 30-40 minutes you will see the water boiling. Cook for about 2 hours and the remove your Brandani bean cooker from the stove: the beans are ready for your meal!

To serve, pour them in a bowl o in a Brandani tray, add some extra-virgin olive oil and put Brandani's spice rack on the table for those who love adding some black pepper or red hot pepper to the beans.

Fagioli al fiasco, ricetta toscana

Scritto il 27 febbraio 2015 by uovazuccheroefarina

I fagioli al fiasco, più che una ricetta, sono un antico modo per cuocere i fagioli, un metodo che i contadini delle campagne toscane utilizzavano per preparare i loro amatissimi legumi; la sera, prima di andare a dormire, mettevano i fagioli, preventivamente messi a mollo per 8/10 ore, dentro ad un fiasco, inserivano le erbe aromatiche (solitamente qualche foglia di salvia), un po’ di acqua, pepe, aglio e ne chiudevano l’imboccatura con la stoppa. Inserivano il fiasco dentro ad un mucchietto di cenere mista a brace accanto al fuoco e la lasciavano per tutta la notte. Al mattino i fagioli erano pronti; un filo di olio extravergine di oliva e il pranzo era sistemato …

La cottura dei fagioli al fiasco richiede tanto tempo ma ripaga ampiamente con il risultato; i profumi emanati dall’aglio e la salvia rimangono tutti all’interno del fiasco e rendono i fagioli particolarmente saporiti, anche se si utilizzano i semplici cannellini. 

Per la cottura dei fagioli al fiasco oggi esistono in commercio apposite fagioliere in vetro temperato che vengono messe direttamente sul gas proteggendole con un apposito spargifiamma; prima o poi cederò alla tentazione di acquistarne una anche io anche se vi confesso che la cottura a bagnomaria nel classico fiasco spagliato mi affascina molto di più. L’unico problema nell’utilizzare il classico fiasco lo si incontra al momento di togliere i fagioli una volta cotti, soprattutto se si utilizzano i cannellini, un po’ più grossi degli altri; può capitare infatti (a me in verità capita spesso) che facciano difficoltà ad uscire e, dovendosi aiutare con uno spiedino lungo da infilare all’interno del collo della bottiglia, si sfarinino un po’. In tutta sincerità per me non è mai stato un grosso problema, perchè i fagioli sfarinati conferiscono cremosità al piatto, però il tutto è a discrezione personale. La cosa migliore sarebbe riuscire a trovare un bel fiasco con la bocca un po’ più larga.

Fagioli al fiasco ricetta toscana

5.0 from 1 reviews

Fagioli al fiasco, ricetta toscana

 

Salva Stampa

Prep time

10 hours

Cook time

5 hours

Total time

15 hours

 

Cuocere i fagioli al fiasco è un metodo di cottura che veniva utilizzato dai contadini delle campagne toscane.

Autore: Uovazuccheroefarina

Categoria: Contorni

Cucina: Italiana

Porzioni: 4 persone

INGREDIENTI

Per un fiasco capacità 1,5 litri:

• 350 g di fagioli bianchi piccoli (cannellini, toscanelli, zolfini, giallorini, di Sorana)
• 3 spicchi d'aglio
• ⅚ foglie di salvia
• olio extravergine d'oliva
• sale grosso
• pepe nero in grani

ISTRUZIONI

1. La sera prima di preparare i fagioli metterli ammollo in una terrina ricoperti di acqua, per 8/10 ore.
2. Al momento di preparare i fagioli al fiasco, inserire i fagioli dentro al fiasco, aggiungere gli spicchi d'aglio lavati ma non pelati, le foglie di salvia, i grani di pepe e un pizzico di sale grosso; aggiungere 8 cucchiai di olio di oliva ( in verità io vado ad occhio, questa è la quantità consigliata da Petroni nel suo libro) e ricoprire i fagioli con acqua appena tiepida ricoprendoli per un paio di centimetri.
3. Chiudere il fiasco con cotone idrofilo ben pressato oppure con il tappo di sughero.
4. Prendere una pentola a bordi alti e mettere all'interno dei canovacci da cucina che serviranno per proteggere il fiasco; inserire il fiasco all'interno, ricoprire di acqua e mettere la pentola sul fuoco.
5. Lasciare cuocere i fagioli per 4 o 5 ore, dipende dal tipo di fagioli utilizzati; a mano a mano che il livello dell'acqua nella pentola diminuisce aggiungere acqua sempre calda per mantenerne il bollore.
6. Una volta pronti trasferire i fagioli in una terrina e condirli con sale, olio extravergine di oliva e pepe nero macinato al momento.

Note

I fagioli al fiasco possono essere utilizzati anche per preparare degli ottimi Fagioli all'uccelletto

N.B.: per la ricetta e le note storiche ringrazio Paolo Petroni e il suo libro "La grande Cucina Toscana" per me continua fonte di ispirazione.