E 'now tradition that, to avoid eating leftovers for two weeks of lentils and sausage, lasagna and salmon, each year a theme is decided and I know developments. What has intrigued even friends now, so that after you asked a rhetorical question, if you do New Year's Eve at our house, the second question concerns what to focus the kitchen. And there is documented in the various groups to offer courses and appropriate. Of course, because who wants to contribute to dinner, of course it must adapt to our decision ...
After French cuisine last year (which could be a reply, my daughter wanted to make a New Year's cuisine Asterix) American, and even that of Lord of rings, having spent the most important Italian regions and have landed in Renaissance, this year we decided to English cuisine. And with the help of a friend a bit 'crazy as we are able to prepare tapas especially a paella for 30 people (about ten pounds of fish and three of rice, they have advanced a bit'...).
And as usual you can eat, chat, drink and come midnight, do not even realize, so the toast is done only when you taste the finished dishes, which is midnight on the dot or mezz'pra after ...
We still talk of the evening, but today I want to tell the sweet
ROSCON DE REYES, crown Epiphany of the Magi who eats
freely drawn Giallozafferano
400 g flour 200 g 00
manitoba flour 25 g yeast 150 ml milk
80
g sugar 80 g butter
an orange peel 2 eggs biological
for decoration
a candied egg yolk
grain
Heat 50 ml of milk and dissolve the yeast birrra. sift the flours into a bowl and make a fontana.versare yeast and mix. Beat eggs with sugar, add to the mixture along with remaining milk and orange peel and continue to knead to mix the ingredients. Combine the butter and knead dough until you have the usual smooth and elastic dough. Place the dough in a bowl, cover, let rise until doubled (an hour and a half at least). Take the dough, knead again (my daughter has a lot of fun! I have tried to get her to do the folds), make a hole in the middle and widen it as much as possible. It must seem like a snake biting its tail .... Place on baking tray lined with parchment paper to rise again (I turned on the oven at 50 ° off there and put the dough to rise) Dopo almeno un'altra ora, prendete la ciambella e spennellatela con il tuorlo di un uovo. Aggiungete canditi e granella e rimettete in forno caldo a 180° per mezzora.
E' un buon ciambellone lievitato che va benissimo per la prima colazione e che in questi momenti di festa si può servire con una bella crema al mascarpone o tagliato a metà e farcito con la panna montata...
In Spagna vengono inseriti nella pasta una statuina di ceramica rafigurante un re e una fava: chi trova la prima avrà un anno fortunato, chi la seconda avrà la sfortuna di pagare il dolce o il pranzo. Io mi sono dimenticata entrambi.....
Buon 2011 a tutti!!
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