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OTT.NOV 2014
VII
taste, the line proposed by topping
Qualitaly is the ideal ingredient for
personalizing ice cream and dessert
topping, enriching the taste and
improving the presentation. The range
consists of eight different flavors: black
cherry, berry, strawberry, raspberry,
caramel, chocolate, kiwi and coffee.
AT PAGE 19
Piedmont’s sweet
polenta with
zabaglione sauce
ratafià of cherries
Cook Author: Valentina Pighi -
Tollegno (Biella)
Ingredients for 4 people
For the cake:
n. 3 Eggs
g. 150 Sugar
g. 50 Comics corn
g. 15 starch
g. 115 Flour
g. 60 Raisins
g. 20 Butter
n. 1 teaspoon of honey
n. 1 teaspoon of baking powder
Aroma of Vanilla and Hazelnut
savoiardi crumbled
To soak the cake:
g. 500 Water
g 250Zucchero
Juice of one lemon
For the zabaglione sauce:
n. 5 egg yolks
n. 10 spoons of sugar
n. 15 tablespoons of cassis and cherries
PROCEDURE
Beat the eggs with the sugar until they
become foamy, add the spices and
honey. With a spatula, gently combine all
the flours, baking powder and raisins.
Bake it in preheated oven at 180 ° C
for about 25 minutes. Allow cooling.
Meanwhile, prepare the syrup, put the
water, lemon juice, and then dissolve the
sugar. Quickly dip the cake from both
sides. Top with crumbled ladyfingers
previously. With a knife, carve the
diamond pattern on the surface. For the
sauce: Whip the egg yolks in a double
boiler, sugar and cassis. When the sauce
will become foamy serve with the cake.
AT PAGE 20
The diversity of raw
ham
It’s easy to say raw ham.
Few other products of
Italian gastronomic culture
show such a wide range
of influences, specific
local features so distinctly
different from each other.
By Pietro Cinti
It will be for its long history, the first
traces of salting of hind legs of the pig
back to Etruscan times, around the
fourth century BC for ease of transport
and consumption (the Romans called
“panisperna” the antisegnano today’s
sandwich, from panis = bread and
perna = salt pork), cured ham has been
for many centuries a delicacy and a
source of protein that you could keep
in time. From food to gentlemen, dish
rejoiced that the tablets of the party on
special occasions, the ham has been
gradually democratized, its standardized
production has brought this product to
everyone, it is almost trivialized the raw
“industrial” has reduced to a simulacrum
“cheap” one of the cornerstones of
our kitchen, still appreciated and
loved abroad, almost a symbol of the
ability to create great Italian food with
simple recipes. At the end of the list of
ingredients for the ham has remained
the same since Roman times: pork, salt
and little else. Lays in the sensitivity
of the producer, in its quality policy in
the selection of raw materials, in the
tradition of workmanship, the huge
difference in quality that you can find in
a raw first price and a high range.
IT0S NOT THE RAW ONE ... There
are nine productions of ham scattered