Posted by: italiagourmetfood on: July 23, 2009
Roman lamb, a specialty of Italy for Easter
Lamb will be in Germany rather seasonal and therefore not eaten. This can deal with the lamb after this Roman recipe change.
The Germans eat a lot of traditional Easter lamb. More than in the rest of the year. Although prices have risen. The center analyzed the market and price reporting agency (ZMP). According to data from the 2008 lamb ZMP cost three to five percent more than in 2007. In the Easter week was the sale of leg of lamb with a share of the festive purchases of more than 60 percent. The annual price increased by 30 cents to 10.12 euros for the kilogram. Total playing in Germany lamb rather a minor role in meat consumption.
This can result with this recipe for a lamb to change. The Italian cuisine is extremely popular, but often on pizza and pasta is reduced. Especially the Roman cooking almost always know the Romans and a few insiders. It was just in Rome, the Italian kitchen designed to the highest perfection. A Roman lamb (abbacchio alla romana) fits exactly to Easter.
Ingredients for four people for the Roman lamb
750 g lamb from the leg,
Salt, white pepper, 1 walnut sized piece of ginger tuber, 30 g tablespoon lard (about 3 tablespoons)
1 / 8 liters of hot Bratenfond
A half liter of white wine
3 tablespoons herb vinegar (30 g)
For the sauce:
3 Anchovisfilets from the can
Juice of one lemon, grated peel of half a lemon Ungespritzt,
half a covenant smooth parsley,
Two branches of rosemary
Salt, garlic, white pepper,
1 tablespoon of edible starch (15 g).
Preparation of lamb
The lamb meat under running cold water and rinse with household paper or a dry cloth. Add salt, pepper and mash gemörserten rub the ginger root (or dried ginger powder is less aromatic and almost only spicy). The lard in a roaster heat. The lamb is around 15 minutes to brown sear. Bratenfond, pour wine and vinegar and let boil. Roaster in preheated oven on the middle rail provide. Electric: 220 degrees Celsius, gas level 5 or halbgroße flame. The roast can cook 50 minutes, 25 minutes after contact and – if necessary – something angießen water. Meat from the roaster take, divide into four portions and on a preheated plate damage. Keep warm.
For the sauce Anchovisfilets drain and chop or mortars. The lemon juice and lemon peel in the Bratenfond and stir loskochen. Wash the parsley, dry and crush and with Anchovisfilets, the rosemary and peeled, crushed clove of garlic with salt in the sauce give. With pepper and salt. Edible starch with little water in a cup of smooth move. The sauce or sauces so that Binder (locust bean gum) can bind and bring to a boil. The sauce over the meat and pour hot.
The preparation takes about 20 minutes, the roast is cooked in 60 to 70 minutes. Kilocalories per person approximately 650, or 2700 joules.
Completion to the menu
If the roast of the career of a dreigängigen main menu, then offers itself as a little labor intensive for a cold appetizer plate with marinated artichoke hearts from the jar, pickled green and black gourmet olives, rolls of Italian salami and gherkins. Then, as a main course of lamb Roman salad with tomatoes and boiled potatoes, it also fits rice. These taste a Chianti. For dessert geeiste honey melon.
Even if Jesus does not have eaten lamb, this recipe for Easter Sunday or Easter Monday patronize.
Posted by: italiagourmetfood on: July 23, 2009
Greeks, Romans, Arabs, Normans: All led with Delicious
The Sicilian cuisine is highly praised as a pure and healthy, as a fine. The island owes the conquerors and immigrants are over 2000 years.
Sicily is 2000 years since a melting pot. And that is still clearly visible: In the area of Palermo are still people, burly and red-haired, as if they were just an Irish pub arisen. Obviously, descendants of mercenaries, which was of Hohenstaufen Emperor Frederick II for his crusades were hired. Inland to Caltanissetta just as naturally Egadischen on the islands in the South, particularly Africa, there are still quite a few finely people – Arab origin. And in the province of Messina to Milazzo and the Aeolian Islands, the Greek type there before. The Kleinfuhrunternehmer on the island of Stromboli is sinnigerweise Italo Dante, his neighbor and briefly flush with surnames Greco. And both look like this.
A diverse, well-being creative cuisine
Just as the human is also the Sicilian kitchen, their wholesomeness as high praise as its diversity. The Sicilian cuisine creates well-being, is healthy Gourmet food. This kitchen is part of what immigrants or conquerors have brought more than 2000 years. For all of the ingredients is a synthesis, which subsequently influenced the whole of Italy – and Europe in general.
So what came from where?
The Greeks, for example: You have new wines on the slopes of Mount Etna, and technology, such as cultivation of existing resources such as olive or corn “revolutionized”. The Romans, the Sicilians made with chicken and chicken, they have introduced new noodle places, and several previously unknown grains. But when the Arabs came in the ninth century and is set at the island, there were just a culinary revolution, a completely new development – which until today and has proved its worth:
The Arabs were particularly influential
The Arabs brought a long list of new agrarian Sicilian delicacies at the “triangle”: anise, almonds, cinnamon, peach, pistachio, the pomegranate, spinach, melons, gourmet coffee beans, artichokes, sugar from sugar cane – and last but not least, the rice. But equally important was that the techniques they are brought into the country to cope with the subtle little things begin. For example, the production of candied fruit or grilled meat skewers, the spiking with almond kernels, or the passing of grapes.
From Arancino to grappa
You owe the Sicilians as their guests until today the risotto alla Milanese, with its flavor only a hint of saffron receives. And without the Arabs, there would be a wonderful Arancino not, that rice balls stuffed with Rinderhack, peas, chopped celery, and so on, the best tastes on the ferries, between Villa San Giovanni and Messina on the Stretto circulate. The Sicilians did not last the Arab domination to the fact that there are a wide variety of desserts and desserts are the ice until the sorbet. The incomparable, for example, cannoli, fried Teigröllchen stuffed with ricotta, chocolate chips, candied pumpkin and crushed pistachios. The saying goes that Canolli had been invented in a harem in Caltanissetta. Finally, the Arabs showed the Sicilians also how to produce grappa.
The Normans brought the stockfish
Later changed and broadened the country into the Sicilian Normans indented kitchen to something prosaic way: They took the dried and salted fish, dried fish into the country, here BACCALA mentioned. This was less a culinary, but more of a sailor, especially for very useful food – because long time.
Of the Spaniards came the beans
Finally, the over 400 year long rule of the Spaniards in Sicily, in turn, brought culinary innovations: peppers, tomatoes, gourmet chocolates, potatoes, beans or turkey have been introduced. And so intertwined over the centuries, all intertwined. Today it is the highly acclaimed Mediterranean, healthy, one simple yet refined cuisine.
