Nei ricordi di infanzia, quando mamma e papà avvisavano di star organizzando un escursione da qualche parte, non si poteva fare a meno dall’esultare per la contentezza.
E anche quei piccoli inconvenienti (gli insetti, il dimenticare sempre puntualmente qualcosa e persino la nuvola di Fantozzi) facevano parte del gioco.
Perché, comunque, fare il picnic era un momento familiare, di comunione, per rincorrere insieme la palla nel prato oppure per scoprire qualche segreto della Natura.
La storia del picnic nasce nel periodo medioevale: in France there was talk of pique-nique to mean time to meeting with groups of people together to drink wine. The custom soon spread abroad to arrive in Germany ( picnic ) and, in early 900, was born in England picnic society.
Only in the early years after World War II, however, arrives in Italy this habit and become a real fashion to spend a day away from the city, forgetting the dark days that had left deep wounds in everyone's memory.
the late 80s, just 19 August 1989, the Pan-European Picnic marked the first step towards the collapse of the Berlin Wall in Sopron, the Austrian-Hungarian border, for three hours, was allowed access to the inhabitants of Eastern Hungary.
The perfect picnic is very subjective: it depends on the expectations that you have on the day. To be picky
own, it should be, first, carefully chosen place: ideally you should avoid long walks if you do not plan to stay in a tent one night, otherwise, the picnic would be reduced to many hours of walking and a few to qualify for ' pleasure-seeking aspect of the day (but maybe someone likes it more). So places not too far from where you left the car (otherwise you have to be very well trained to not make the trip out of town into a nightmare - just think of hiking in the mountains where the weather could change quickly, before they can even be able to go back in time to repair). Good decision on whether to take with a k-way is when the wind gets up in the rain.
Never forget the bottle opener if you opted for a day a little 'content and attention to open cans with carbonated liquid inside (no need to say why).
If the picnic site is near a river and drinks will be preserved (related) under running water to keep cool, but always eye: the rivers can be unpredictable, especially in transition seasons, best not to camp too neighbors and especially not to drink the river water downstream if it is because between the source and the point where you are drinking, there may be carcasses or feces of animals and water to be undrinkable.
For cutlery, even if it constitutes an additional burden, better choose those suited to camping, to clean up when you return home, ditto for all other provisions: the rubbish left along the path is there and you risk without realizing it , to deface a beautiful place or some other force hikers to have to pass on the way back, even the rubbish left by others.
In this regard, we must remember that what goes behind the first leg, even if empty, will return with him to return! So always carry bags to collect scrap, bottles, plastic and anything that can contaminate the area. Everywhere the
plaid to spread on the grass (even for a nap after lunch, if you have this habit), and if you choose a picnic area, a paper tablecloth to cover any tables of wood or stone.
area facilities, barbecue grills can also be found where you can roast meat: If the choice fell on this convenient solution, it is considered that it should move very early to be sure to take advantage of space made available by the City / owned property, or you risk a trip a vuoto.
Un ultimo consiglio al quale si pensa poco in realtà visto che l’ultima cosa a cui si pensa in questi casi è ai disastri: portare sempre con sé antistaminico e bentelan da iniettare, perché non si sa mai ed è meglio quella siringhetta in più piuttosto che non averci pensato prima.
Per quanto riguarda il cibo, le soluzioni ovviamente sono infinite: se si è in tanti meglio distribuire il lavoro tra tutti, consigliando di portare ognuno qualcosa, di modo che, se ci sono particolari problemi alimentari, non si rischia di rimanere digiuni e to avoid overloading a single person in the group. The same goes for drink: everyone brings at least one bottle of water, other beverages, as desired.
recipes I present on this occasion, trying to satisfy everyone: a pie with pastry, inside which are ricotta and asparagus, a vegan dish (which also takes account of celiac disease and those who have allergies to dairy products), and Palermo is a traditional dish, the dish of the festival par excellence, the anelletti the oven (or 'with the oven "as some say).
pastry filled with asparagine
Ingredients for a cake of 30 cm
350 g puff pastry
2 eggs 80 g grated cheese (I used a Crotone, then a fresh pecorino cheese) 400 g ricotta
A bunch of asparagine
grated lemon peel
50 g pine nuts Salt and pepper to taste
Proceedings
Eliminate the hard part and cook a pot of asparagine in high and narrow, after tying the stems with string in a circle, taking care to leave the spikes out of the water.
Once cooked, cut the tips and keep aside.
Whisk the stems together with ricotta cheese and eggs and season with salt and pepper to taste.
Add some pine nuts to the dough.
Roll out the dough on baking paper wet and put it into the pan with the edges of the sheet coming out of the boundary.
Pour the batter into the cake and smooth it.
Distribute the tips of asparagine-long mix, along with pine nuts and lemon zest.
Curl, therefore, the edges of the pastry in surplus.
Brush the pastry with egg yolk and bake in preheated conventional oven at 190-200 ° until golden brown (preferably, place the bottom of the oven).
recipes I present on this occasion, trying to satisfy everyone: a pie with pastry, inside which are ricotta and asparagus, a vegan dish (which also takes account of celiac disease and those who have allergies to dairy products), and Palermo is a traditional dish, the dish of the festival par excellence, the anelletti the oven (or 'with the oven "as some say).
pastry filled with asparagine
Ingredients for a cake of 30 cm
350 g puff pastry
2 eggs 80 g grated cheese (I used a Crotone, then a fresh pecorino cheese) 400 g ricotta
A bunch of asparagine
grated lemon peel
50 g pine nuts Salt and pepper to taste
Proceedings
Eliminate the hard part and cook a pot of asparagine in high and narrow, after tying the stems with string in a circle, taking care to leave the spikes out of the water.
Once cooked, cut the tips and keep aside.
Whisk the stems together with ricotta cheese and eggs and season with salt and pepper to taste.
Add some pine nuts to the dough.
Roll out the dough on baking paper wet and put it into the pan with the edges of the sheet coming out of the boundary.
Pour the batter into the cake and smooth it.
Distribute the tips of asparagine-long mix, along with pine nuts and lemon zest.
Curl, therefore, the edges of the pastry in surplus.
Brush the pastry with egg yolk and bake in preheated conventional oven at 190-200 ° until golden brown (preferably, place the bottom of the oven).
quinoa salad for 4 people
Ingredients
10 350 g quinoa asparagus zucchini
4
2 carrots 1 small onion or red onion
The flowers of the zucchini
100 g shelled broad beans (in case of favism, replace with peas)
A handful of nuts macadamia nuts or
Extra virgin olive oil Salt and pepper to taste pink
Procedure Peel the skins of the beans also.
Slice the onion, the zucchini into rounds, beveled the stem of the asparagus and carrots.
In a large pan, sauté in two tablespoons of extra virgin olive oil, vegetables, including beans, holding the last flowers of zucchini and asparagus tips. Drain oil
allowed to absorb into the paper.
Meanwhile, cook the quinoa in water equal to twice its volume (ie a full glass of quinoa raw = 2 cups of water).
Cool the quinoa, then season with the vegetables, including asparagus spears cut into strips and cut into julienne zucchini flowers and dress with olive oil, salt and pepper (even if you like lemon).
anelletti baked
Serves 4 350 g
anelletti
oven to 250 g of minced veal 200 g of peas
7 dl
of tomato sauce 1 / 2 onion
1 / 2
carrot 1 celery
a bit 'of parsley (according to taste)
a bit 'basil (according to taste)
50 g grated cheese 1 cup dry white wine
extra virgin olive oil 1 knob butter breadcrumbs
sugar salt and pepper Method
decent chop onion, carrot , celery and parsley, and stew them in a pan with 4 tablespoons of olive oil and a knob of butter. Add the chopped
and let cook, stirring constantly.
Fading with wine.
Add the peas, then the past and add salt, pepper, basil and a little 'sugar (a teaspoon or a little more').
cook, stirring often, making sure it does not dry, adding water if necessary) for about 40 minutes a medium flame.
Meanwhile, boil pasta and drain it almost raw (usually requires a cook 5 minutes against the 13 required on the label).
dress with the sauce + 1 tablespoon of grated cheese. Pour into pans
portions or whole butter and sprinkled with bread crumbs (removing the excess with a brush).
Cover the surface with more bread crumbs and the rest of the cheese and bake at 200 degrees for 40 minutes.
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