COOK RECIPES OF PAVIA
RICE TO THE CERTOSINA
Ingredients:
500 g of rice
500 g of crayfish
300 g of peas
100 g of fresh mushrooms
100 g of butter
6 frogs
6 borders of persian fish or sole
2 tomatoes
1 carrot
2-3 leeks
1 onion leafs of celery
white dry wine
olive oil and salt
Preparation: Put in one casserole a little butter and oil, join the minced leeks, some leaf of celery and the minced carrot. Fry lightly well, salt, therefore put in the container the frogs, after having cleaned up them. Fry lightly for some minute and bathed with a glass of white wine. Leave to evaporate and withdraw them from the fire, then remove thighs to the frogs and keep them to part. Pour in the casserole approximately 1,5l of water, salted it and place the container on the fire. Boil the crayfish in salted water, shell them and put theirs pulp with the thighs of the frogs. Prepare the white rice. While it cooks, fry lightly in the butter least onion, then arrange in a container the threads of persian fish or sole, bathing them with some spoon of white wine. As soon as evaporated the wine, join the peeled tomatoes, made at threads, the mushrooms very cleaned up, washes and sliced, the pulp of the crayfish, thighs of the frogs and the peas. Leave to cook in pot with the cover approximately for 10-15 minutes. When the rice is ready, distribute it in the plates and arrange in the centre of every portion a thread of fish, two thighs of frog, the crayfish and mushrooms.
GOOSE WITH THE CABBAGES TO THE PAVESE
Ingredients:
1 goose without skin
2 kg of dark cabbages
50 g of butter
50 g of olive oil
2 leafs of bay
80 g of celery
100 g of tomatoes
50 g of onions
200 g of white dry wine
stock and salt
Preparation: Cut the goose to pieces and fry lightly in a casserole with oil and butter; add the bay one, the minced onion and the celery; leave to make blond the vegetables, add to the white wine and the tomatoes cut to threads, wet with the stock little salted and carry it to 3/4 of baking. Add the cabbages and end to cook, serve when the cabbages are cooked.
PANGIALDINA
Ingredients:
150 g of yellow flour
200 g of white flour
100 g of butter
130 g of sugar
yeastbag for sweets
Preparation:
For the baking tin: one walnut of butter and an oil spoon. Soften the butter and divide it pieces. In one bowl sift with the yellow flour, white and the leaven. Add the sugar, put to the centre the eggs and the butter. Stir the ingredients, amalgamate them well in order to obtain a soft paste. Form many little balls of approximately 4 cm of diameter and carefully lay down them over one buttered and floured baking tin. Cook in a oven, warmed before to 170_C, for approximately 30 minutes. Remove the fire and make it cool.
SOUP TO THE PAVESE
Ingredients:
16 slices of bread
120 g of butter
12 eggs
60 g of grated parmesan cheese
1 l of stock
salt
Preparation:
Put to fry in the butter the slices of bread making attention that the crust gilds but that inside it remains soft. In every bowl arrange 2 slices of bread, shell over 2 eggs, (making attention not to break off egg yolks), powder with one abundant spoonful of parmesan cheese and finish pouring hot stock, but not over egg yolks.
RAN IN SQUASSET
Ingredients: (for 4 persons)
800 g of cleaned frogs
50 g of butter
50 g of olive oil
2 onions
2 celeries
1 handful of parsley
4 tomatoes
garlic
white dry wine
white flour
salt and pepper
Preparation: Cut the onions, the celery and the parsley. Toast these vegetables in oil and butter joining two entire segments of garlic. When they are coloured add the clean frogs and after 10 minutes of baking to fire express pour over a glass of dry white wine; leave it to evaporate, then join a little of white flour, the fresh tomatoes peels and minced, salt and little pepper. Cook for approximately 15 minutes to moderated flame, then serve very warm.
TYPICAL WINES:
OltrepÚ pavese
S. Colombano
Riesling italico Cortese
Sauvignon
Chardonnay
Malvasia
Pinot grigio
Pinot nero
Bonarda
