16 February 2012 // flaviabi
Ingredients for 4 jars about 200 g.each.:
6-7 big red onions from Cannara (Umbria, 3 bay leaves, 125 gr. White sugar, one lemon juice, one apple, 1 pinch of salt, two tablespoons of oil, chili, coriander.
Cut into stripes the onions and cook for few minutes with two tablespoons of extra virgin olive oil. Add grated apple, bay leaves, the lemon juice, sugar, salt, 4-5 grains of coriander, chili (according to your taste) and cook for about one hour until everything is reduced, Put in the jar still hot and close tightly.
Category Antipasti: vari, Seasons’ Conserves, le salse | Tags: confettura di cipolle di Cannara,onions' jam,pecorino di pienza | No Comments
13 September 2011 // flaviabi
Before the summer ends, let’s fill our store room!
1 kg. Ripe figs
300 g sugar
2 lemons
2 apples
cinnamon
Wash the figs and place in a large saucepan, add sugar, lemon juice and zest of two lemons cut into strips. Cut the apples into cubes and place them with figs. Cook over low heat for at least 3 hours. Before you put the jam in jars while still hot, sprinkle generously with cinnamon.
Category Seasons’ Conserves | Tags: fichi e limone,figs and lemon,jam,marmellata | 2 Comments
7 September 2011 // flaviabi
1 kg. ripe figs
300 g. White sugar
1 organic lemon
30 cardamom seeds
1 cup apple cider vinegar
Wash and peel figs complete with stem and put them in the colander to drain. Cut the lemon peel into strips. Put the figs in a large pot, covering them with sugar, slices of lemon and cardamom, vinegar and let stand for 2 hours. Put on low heat and cook very gently for 5-6 hours without stirring, otherwise they will break! They must remain whole and tending to the honey-colored brown. Put in hot jars and seal, and put the jars upside down.
When you want to eat them serve with cooked orange’s ricotta:
1 fresh ricotta
3 oranges
1 yolk
4 tablespoons sugar
Sift together ricotta, sugar and egg yolk, work the mixture well. Add the grated peels of the 3 oranges and juice of 1 orange. Put the ricotta cheese in a nonstick baking sheet with paper and bake at 180 degrees for 1 hour.
… .. wonderful!
Category Seasons’ Conserves, I dolci | Tags: CARAMELIZED FIGS,COOKED RICOTTA,FICHI CARAMELLATI,RICOTTA ALL'ARANCIA | 3 Comments
// flaviabi
1 KG. Ripe figs
200 gr. sugar
8-10 hot chili peppers
½ cup balsamic vinegar
20 cardamom seeds
After washing the figs cut in half and put them in a saucepan with the sugar, chilies, cardamom seeds (I recommend 
nly internal seeds NOT the skins!) Vinegar and cook for 3 hours, stirring sometimes. Put the jam into jars while still hot. This jam is excellent on cheeses, with roasted meet roast. Warning …. It is VERY spicy!
Category Seasons’ Conserves, le salse | Tags: CARDAMOM,CARDAMOMO,FICHI,figs,PICCANTE,SPICY | No Comments
8 August 2011 // flaviabi
1 kg of peppers
500 ml vinegar
5 cloves
2 bay leaves
basil leaves
80 g marine salt
Wash the peppers, remove seeds and white strands and cut into slices.
If possible, dry them in the sun on a very large towel for half a day, otherwise you put in the oven at 40 ° for two hours. Prepare the brine: In a saucepan boil 1 liter of water with vinegar, salt, bay leaves and cloves. Let boil for 3 minutes then let cool. Put the peppers in jars, put a few basil leaves, pour the brine completely covering the peppers, and close the jars tightly.
Category Seasons’ Conserves | Tags: marine salt,PEPERONI,peppers,pickled,salamoia,sale | No Comments
22 July 2011 // flaviabi
1 kg zucchini
3 onions
3 basil leaves
1 tablespoon sugar
1 ginger root
1 cup of white vinegar or apple
1 ½ cup olive oil
Salt q.b.
Cut the zucchini into slices, the onion into rings and put everything in a pan with oil, vinegar, salt, sugar and basil leaves. Cook for 5 minutes. When the mixture is still hot put it in jars and close tightly. Let cool and then make them boil in a saucepan for 10 minutes, removing them only when the water is cold
Category Seasons’ Conserves | Tags: GINGER,sweet and sour,zenzero,ZUCCHINE ALLO ZENZERO | 5 Comments
// flaviabi
Now the production of the garden is very generous: the first zucchini is a celebration, the second you are grateful, the third …you wonder why and fourth makes you desperate! So it is time to store for the winter. This recipe was told me by the mother of a dear friend,Pietro, which I emptied the pantry the first time I’ve tasted!
1 kg zucchini
1 lt. White wine vinegar
5 cloves of garlic
chilli
chive
oregano
wild mint
salt
Extra virgin olive oil
Cut the zucchini into thin slices (I use the mandolin) and put them in a large pan where they are comfortable and not crowded. Boil the vinegar and when it is hot put it over the zucchini. To make sure that they are all wet by vinegar, if necessary, put above them some metal cutlery. Let stand for at least 6 hours. Drain the zucchini and dry them, and put in jars, alternating layers of zucchini and generous seasoning of garlic, salt, pepper, oregano, chives and mint. Cover everything with the oil and leave the jars open for two or three days, to adjust the oil level. At this point, close tightly.
Category Seasons’ Conserves | Tags: CONSERVES,SOTTO ACETO,VERDURE CONSERVATE | No Comments
