Ricette

TORTELLI MAREMMANI DI RICOTTA E SPINACI

Ingredients: spinach, chards, fresh ricotta cheese, salt, spice, nutmeg, pepper, eggs, flour, water, oil.
Preparation: clean the vegetables and boil them in salted water. Mince thinly the vegetables so that it can mix it well with the ricotta cheese. Mix the ricotta cheese in a bowl adding salt, pepper separately, spices, nutmeg. Afterwards add the vegetables blending well. Prepare apart from the foil with eggs, flour, salt and oil. Cut it in squares of cm 10 of side. Put then the mixture in means to two foil squares and close them squashing the pasta well on the sides. Dust with flour. Boil in salted water and season with a good meat ragout. To liking also pecorino cheese.

ACQUA COTTA

Ingredients: onion, vegetables, oil, tomato, eggs, toasted bread, grated pecorino cheese. Preparation: cut some big onions into slices and have them browned in a saucepan with some good olive oil. Then keep on cooking them to slow fire until they are very cooked, almost undone. Add tomato in pieces and continue the cooking adding the vegetables and some smells (basil, celery). Finished this phase add water and boil for a quarter of time. Then arrange some toasted bread in a few bowls dusting it with grated pecorino cheese. Add a person egg in the pot and do it curdle for two or three minutes. Just ready put the steamy preparation in the bowls with the bread, distributing a head egg with the shrewdness not to have it broken. 

BUGLIONE DI AGNELLO

Ingredients: meat of lamb, oil of olive, garlic, rosemary, chilli, tomato sauce, wine, salt, die.
Preparation: break the lamb to touch. Put the meat to the fire so that he loses water. Afterwards place the meat so treated in a saucepan together with plentiful oil, garlic, rosemary and make brown for long. Add a glass of wine and make evaporate. Add some tomato, chilli, water and the die and keep on cooking the meat till will be not ready.

PAPPARDELLE ALLA LEPRE

Ingredients: hare meat, hare entrails (liver, blood, spleen), garlic, laurel, parsley, tomato, wine, salt, chilli, pappardelle (wide noodle)
Preparation: put in a frying pan some oil of olive together with the (beaten) entrails, garlic, laurel, parsley, chilli and pulp of hare meat. Make a glass of red wine to brown well. Add then the tomato and continue the cooking until the sauce retires. Season the pappardelle putting on every plate some meat of hare cooked in the sauce

CINGHIALE IN UMIDO

Ingredienti: carne di cinghiale, aglio, ramerino, alloro, peperoncino, olio, vino, sale, pomodoro. Preparazione: porre la carne in un tegame e cuocere per far perdere l'acqua (2 volte). In tale maniera il cinghiale perde il sapore di selvatico. Fare poi un battuto d'aglio, ramerino, alloro e peperoncino. Soffriggere poi il battuto insieme alla carne, rosolare bene e aggiungere un bicchiere di vino rosso. In seguito aggiungere un po' di pomodoro e continuare la cottura per circa due ore, finchè la carne non sarà tenera.

CROSTINI DI FEGATINI

Ingredients: meat of wild boar, garlic, rosemary, bay, hot pepper, oil, wine, salt, tomato. Preparation: place the meat in a pan and to cook in order to make to lose the water (2 times). In such a way the wild boar loses the taste of wild. To then make battered of garlic, rosemary, bay and a chili pepper. Brown then the struck one with to the meat, roast well and  add a red wine glass. Later on  add a little tomato and  continue the baking for approximately two hours, till the meat will not be tender.

SCOTTIGLIA

Ingredients: onion, garlic, sage, hot pepper, chicken, lamb, pieces of calf meat, salt, oil, wine, toasted bread, tomato.
Preparation: put of the oil in one frying pan and brown onion, garlic, hot pepper and sage. Then add pieces chicken, calf and lamb meat and  cook to slow fire. Add tomatoes pieces and towards the end of the baking a little wine. Put in a container the toasted bread and pour over the prepared one.

FRITTELLE DI S. GIUSEPPE

Ingredients: grain water, oil, sugar, flour, eggs, vanilla, salt, bicarbonate, rind of lemon. Preparation: put in a pot water, sugar, salt (a dash), grated lemon and oil. Put on fire and  carry to boiling. Therefore turn off  and add endured the flour. Turn in order to amalgamate well. Make it  cool. Integrate the prepared one with two eggs and work it till will not be homogenous. Join vanilla and bicarbonate then. Still stir and  prepare for part one frying pan for the brown. Serve lukewarm.