Tea And Breast Merilyn Sakova

Mediterranean Style - "Compendium"

È uno dei piatti che ho voluto confezionare per la mia tesi di laurea, il cui titolo è "Dieta Mediterranea: health aspects and food, "and I could only stay on the Mediterranean style. The name pulled the result is nutritional and organoleptic properties. It is a synthesis of what we might find in a full meal, naturally in very small quantities. The idea came from fashion of "finger food" that presents a series of trivia from taking notes by hand. The content of the dish has a number of jams salted vegetables (red and white onion, tomato, black olives), a terrine of eggplant oregano , a goat cheese with a soft texture. Innovation is the use of gelling dell'addensante or better. I used the agar-agar for food instead of the more common pectins, thereby una più duratura resistenza della confettura stessa e il mantenimento del sapore originale degli ortaggi. L'agar è un polisaccaride (poligalattoside) che si estrae da un vasto numero di alghe rosse. Presenta per la maggior parte mucillagini e carragenina, sostanze responsabili della proprietà gelificante. Non altera i sapori, ha bisogno di una limitata cottura e un tempo leggermente superiore di raffreddamento.

I vari gusti li ho voluti combinare tra loro sottoforma di piccoli pasticcini, il cui contenitore è rappresentato da una sorta di "pan di spagna" leggermente salato e fatto asciugare in forno a temperature basse (100°C approximately) for how to do it with the meringues. The result is a sort of crouton crunchy and slightly spongy. I used a small dose of yeast vanilla to desired consistency and to cover the taste of egg. After many trials I succeeded in my purpose, I would say in any significant way.

I also wanted to honor the traditional meat on the tables of all time, pork, with a braised in white wine and juniper berries accompanied by a cream of carrot. The pulp container is "fill", a kind of pastry from the Greek-Turkish packaging that with only "00" flour, water, oil olive oil and salt. The preparation of the phyllo dough was a breeze and the excellent result. After obtaining thin layers of dough, which must be transparent and semi council immediately brush with olive oil to prevent drying air will break, I superimposed six square sheets and put them in a cup of coffee ceramic to give the shape. I baked at a temperature of 160-170 ° to the browning of the edges occurred within minutes (about seven). The result was excellent with a crisp, light, beautiful and functional.

colors, smells, tastes, and textures, in addition to the nutritional properties of this dish, I am absolutely Mediterranean. Eggs, flour, extra virgin olive oil, vegetables, goat cheese, herbs, salt and a little bit 'fancy were the ingredients needed to gratify our senses.

The choice of wine to match fell on a "rose" in Sicily, made with grapes and Nerello Mascalese Perricone. A good dose of acidity, fruity and floral, alcoholic strength by 12.5%, balanced and elegant, does not cover the taste and goes perfectly with the dish.