COOK RECIPES OF BRESCIA
POLENTA E OSEI ALLO SPIEDO
Ingredients: (for 4 persons)
350 g of flour
100g of bacon
8 little birds
9 pieces of pork’s
loin butter
leafs of sage
salt
Preparation:
With the yellow flour prepare the
polenta, and cook it for 50 minutes in 1,2 lt of water. Pluck the birds, singe them, remove the eyes and the paws. Without cleaning up them and without washing them, thread them on the spit, putting in every bird one leaf of
salvia, a piece of
lombo of pig, a piece of bacon.Place one spit on the flame and make it turn; after 5 minutes pour the butter on the birds and turn the spit quickly.then, after some minutes put the threads out of the spilt.
polenta must be ready; turn upside down it on the plate,crush the advanced part and put on the top the bird.
CASONCELLI ALLA BRESCIANA
Ingredients: (for 5 persons)
500 g of flour
75 g of egg
1 spoon of egg
100 g of sousage
150 g of trited meat
1 garlic segment
20 g of butter
1 little bunch of parsley
2 spoons of grated bread
1 spoon of parmesan
nutmeg
salt and pepper
Preparation:
Mingle the flou,salt,oil and eggs. Worked the paste for 15 m, then wind in a film for aliments and leaves it for one half hour. make a lot of discs with the paste (8cm ). Wash the parsley and trited it with the garlic.add the sausage with the trited meat. cook it well then put it in a pot.add the parmisan,the bread, the eggs, the salt and pepper.mingle the ingredients very well.put little compound on a dosc and close it. Fridge the discs with salvia and butter then put it on the plate and season it with butter and salvia.
COREGONE AL CARTOCCIO CON VERDURE
Ingredients: (for 4 persons)
2
coregoni
1 carrot
2 stem of celery
1 onion
1 red pepper
2 courgettes
few flour
olive oil
salt
Preparation:
prepare a
brodo with the pieces of fish. Cut the vegetables to the julienne and brown them olive oil, wetting them with the
brodo of fish. In the meantime, dip in flour the
coregoni and put them in frying olive oil. support the fish and the vegetables on a sheet of furnace paper, therefore close them in it. put all in furnace on 170-180 degrees, for single 10 minutes. (www.quibrescia.it)
GNOCCHI OF ZUCCA
Ingredients: (for 6 persons)
1 kg of yellow marrow
500 g of white flour rosmary
2 garlic segment
1 egg white
salt
grated parmesan
butter
Preparation:
remove
zucca seeds and filaments and makes it cook it in salt water or in the furnace. Once cooked, remove the rind and pass it to the sieve. Paste the
zucca therefore worked with the flour and the egg white of the egg until obtaining a very homogenous paste. In the meantime you will have put on the fire one pot with abundant salt water. divide the paste with the spoon forming small walnuts that you will pour in the hot water. Drained the
gnocchi, not as soon as they float, and pour them in a pirofila where you have to dust them with abundant parmesan , butter , garlic and the rosemary.
BOSSOLÀ OF BRESCIA
Ingredients:
First paste:
135 g of white fluor
40 g of sugar
40 g of butter
20 g of beer baking
1 egg
Second paste:
260 g of white fluor
50 g of sugar
50 g of butter
2 eggs
Third paste:
500 g of white fluor
150 g of sugar
145 g of butter
7 g of salt
5g of vanillin
6 eggs
various:
sugar
vanilly sugar
trited almoud
1 egg white
Preparation:
prepare the first paste: pour on
spianatoia the 125 g of flour,make a hole and in the center put the leaven , then make it to melt with little of lukewarm water and join 40 g of melted butter, the entire egg and 40 g of sugar. work the paste well until when it is dry and elastic: make with it one ball and place it in one tureen previously deep in flour,cover it with a napkin and put it in a lukewarm place leaving to leaven for approximately an hour. Passed this time prepare the second paste. pour on
spianatoia the 250 g of flour, 50 g of sugar and stir with the ingredients, then make a hole, pour in two eggs and 50 g. of butter, paste well then join the first leavend paste and work all energetically for approximately 15 minutes. make a new one ball and replace it in a deep flour tureen, still cover it with a napkin and put it in lukewarm place leaving it you for approximately 2 or 3 hours. When also the second paste is completed prepare the third paste. pour on the
spianatoia 500g of flour, 150g of sugar, and the vanillin. stir well then make a hole , pour eggs, 125g of butter and work for some minute, then join the leavend paste and manipulate energetically for approximately 15 minutes blinking with force the paste on the
spianatoia. form with the paste a long sausage. butter the plate of the furnace, put in the center one bowl turn over and round to it arrange the coil of paste close it to rubber ring. cover paste with a
cartoncino of paper. leave still to leaven it for approximately half hour, then with littleegg white, polish the surface and put on the sugar. put the
"bossolà" in warm furnace (190°) and leave to cook it for 40-50 minutes. serve it cold, with the vanillia.
