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Happy Holidays

M enu mal che l’è andada , però, che fatica. Every year the same story, starting with the shopping list, carefully drafted by the First Lady, which looks like the script of the movie, the Ten Commandments. Maybe I do first if I buy directly the supermarket, at least I will not have elbowing to grab one of the last bunches of celery on the left bank of the vegetables at this time seems to be the branch of the rainforest of Borneo.

C ow ever carrots are all broken? And say I'm in the bags! I know that fighting among themselves. Too many, in so little space. Then, they know (the carrot) should do the same to you: The nicest will be used for the broth, the sauce for someone else. All other will end up in a remote corner of the refrigerator also known by the name of: avvizzitore compartment.

L onions and pay little, unless they are forgotten, in this case, the revenge will be guaranteed. Onions are touchy, even garlic, no joke. Both favor the male sex, or maybe vice versa. The onions and garlic usually does not wither, too easy. If you really are left to themselves, after some time, bud. Sometimes when you buy, have already sprouted, a sort of revenge in advance, or perhaps a habit of vanity, as the wheel that makes the peacock.

I card, humpbacks, a kind of vegetable Paleolithic, I wonder if they also appeal to the dinosaurs? Cart make their figure, a sort of look that sopravasta the rest of the expenditure, always at hand. If it ends badly at the next desk, are carded for all.

Then, peppers, zucchini, fennel, salad etc.. All right stuff to ward off scurvy, which falls during the 'crossed the Christmas holidays.

L to script says it's time to face the meat counter. Easier said than done. A sort of Maginot line protects him from the attacks of this legion of hungry. The vegetables are different, but on this side of the color and smell of blood makes people regress to Neanderthal era. Revives the ritual of "groped" and if the vegetables and fruits we are limited only to the slightest touch, thumb-index, with the pieces of flesh, we use the full hand. And between palpated and the other, end up in the basket holes bones, chicken, flank, real and different roasts. The rabbit (whole) no!

D uring the Christmas season can not be found, perhaps in pieces, is, with all its bits of bones that are an attack on public health, but to the delight of dental technicians and dentists.

The rabbit (whole), I would have cooked pork. Put on the table makes his good looks, if he eats no patience, is also good cold in the days that followed, when the remains will be the master.

The capon, what kind of animal can be? A lot of those butterflies that live hidden in the form of something else, and appear in this world for a few days to make the best impression if themselves. No! I always feel like capon August 15, probably I have to re-sync my biochemical rhythms. The cake did not buy it. I read on Wiky leaks that the posts for the Christmas holidays are all produced in April then are stored in silos then pry them in these celebrations.

O ra are preparing the doves and eggs with surprise. Therefore, in order not to miss a fresh sweet prepare a beautiful Bisciola.

Happy Holidays.

La bisciola, è un dolce tipico della cucina valtellinese, non esiste una ricetta codificata, pertanto gli ingredienti, che sono quelli che di solito si potevano trovare in All homes in this period can vary by type of both volumes.

Ingredients:

250 gr white flour (00)

50 g rye flour 1 cup milk (about 100 ml, preferably whole)
a glass of brandy, what is required to cover fruit secca1
eggs 50g butter 1 tablespoon honey

full 60 grams sugar 1 cube of yeast

between 150 gr walnuts and hazelnuts

100 g raisins 200 g dried figs

The rind of half limoneQualche berry coriander (optional)

Soak the figs in brandy and raisins (Best left overnight). 2 Mix and sift the flour, add sugar and a pinch of salt. Coarsely chop nuts. Mince the lemon zest. Drain well the raisins and figs, cut them into pieces. Make the butter into small pieces and add to flour. Dissolve yeast in warm milk. Add the milk to flour, stir and add 1 egg. Mix well and add the dried fruit and lemon zest. Mix well and add the figs and raisins. Mix well and finally add the honey. Knead again, the mixture should be creamy and sticky. Leave the yeast in warm place, away from drafts for 1 hour and a half. When the dough has risen by a third, to put it on a baking sheet da forno (coperta da carta forno) e dare una forma rotonda e più alta al centro (come mezzo pallone), incidere la sommità a croce, spennellare con l'uovo sbattuto e infornare in forno già caldo a 200 gradi. Dopo 15 minuti abbassare a 180 gradi e lasciar cuocere ancora per mezz'ora circa (o fino a cottura).

Lasciar riposare la preparazione almeno un giorno prima di gustarla. Se dopo qualche giorno ne rimanesse ancora, gustatela annaffiandola con della buona grappa secca.