Ce l'ho fatta, tra tutta questa pioggia sono riuscita a captare the meager sunlight, the only two days of light that warms the heart to photograph them. And yes, why come back from Golosaria with my package of delicacies I could not help but begin to taste. The cake is not even the Mandarin term for the photo, and in fact I only put the box, but that wheat flour corn "Marano" stone ground could not wait.
And with it the famous salted butter Fiandino ...
Before you try the polenta does not mix (I did a taste tasting on site), I thought I groped for something going on in my head forever. Will my origins ranging from Piedmont and Lombardy but the biscuits of corn I always liked. So I tried. The man who made me try polenta, who showed me these small panicles and orange, also gave me a tip: go and see on our site, my wife put a lot of recipes.
BISCUITS the polenta cornmeal Marano (freely adapted from the recipe site)
(my edits in italics)
200 g corn flour marano
100 g flour 00
1 / 2 packet of cream of tartar (the site indicates yeast)
teaspoonful of baking
60 g sugar cane
90 g unsalted butter Fiandrino
30 g almond flour
6 tablespoons milk
In a bowl put flour, sugar, baking powder and baking soda. At the center and add the melted butter 6 tablespoons milk, stirring. You should get un'impasto like the pasta pastry (you can do it in the food, but then you have to give a general mixed by hand, I have done so).
Roll out the dough and cut shapes. Arrange on baking tray and bake for 12 minutes at 180 degrees, or until you see the edges of the cookies brown.
Let cool and enjoy them, I like a lot.
I tried them with cream of almonds and honey bought in a bio in Sardinia. They have a very rustic taste, my kids do not love them to distraction, in return, the great grandson who came to see me, he's went with an escort and giving compliments.
but next time .... polenta!
* marano corn is a type of corn grown in the area of \u200b\u200bthe early '900 Marano Vicentino. It 's a non-hybrid varieties, local. It is characterized by an ear and tapering smaller than normal maize and beans are a bright orange. I bought myself the flour is grown in Monferrato, is stone ground and is full. Also try to go see the site of the consortium for the protection of corn marano , there is even a party for the harvest!
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