Produkt

KlappentextOver 75 delicious recipes and tips on how to season and cook with the finest oils and vinegars. Just as with any ingredient, the flavours in oils and vinegars must complement the foods they are paired with in order to bring out their subtleties. In this sublime recipe collection for the oil and vinegar aficionado you'll discover which types (and flavours) to use to make classic appetizers like Beef Carpaccio with Gorgonzola and Walnuts, refreshing salads, such as 'Dama Bianca', and exceptional pasta dishes, like Orecchiette with Chickpeas. You'll learn how to make delicate, refined fish dishes, such as Poached Turbot with Watercress Oil and aromatic meat dishes, including Pork Roast Braised with Milk and Fresh Herbs. You'll also be able to put your baking skills to the test with Potato and Gorgonzola Focaccia before tucking into one of the sublime desserts, including an incomparable Olive Oil Ice Cream. Finally, you'll discover the secrets of divine dressings, magnificent marinades and classic cocktails, which you could always make with your wonderful new homemade vinegar.

Details

Weitere ISBN/GTIN9781788796583

ProduktartE-Book

EinbandartE-Book

FormatEPUB

Format HinweisePub Wasserzeichen

FormatE101

Verlag

Ryland Peters & Small

Erscheinungsjahr2024

Erscheinungsdatum13.08.2024

SpracheEnglisch

Dateigrösse36838 Kbytes

Artikel-Nr.16143056

Rubriken

Genre9201

Inhalt/Kritik

Leseprobe

MAKING VINEGARS

Vinegar is very easily made at home by putting wine or other alcoholic liquid in a container, ideally with a tap/faucet at the bottom, and by adding mother of vinegar´ (a fermenting bacteria composed of cellulose and acetic acid bacteria) to act as a starter´ (a culture used to instigate souring). A skin of mother of vinegar will shortly form over the wine. If this later becomes too white and thick, the top layer should be removed, as it may prevent air from getting to the harmless bacteria beneath. The underlying pink skin should be left. When it is ready, some of the vinegar can be run off and more wine added. Vinegar exposed to the air will lose strength because of bacteria that attack the acetic acid, so bottles should be well filled and corked.

In the past, it was quite usual for cooks to make sugar vinegar, something that can be done quite simply as follows: boil a suitable volume of water and add sugar at the rate of 150 g/5½ oz. per 1 litre/quart. You can use brown sugar or add molasses for flavour. Traditionally, the liquid, when cool, was put in a not-quite-full cask and a piece of toast covered in yeast was floated on top. A piece of brown paper was pasted over the bung hole and well pricked with a skewer to let in air. A barrel of sugar and water, if put down in April, would be vinegar ready for bottling by September.

Old directions for making mother of vinegar are to put 100 g/3½ oz. sugar and 225 g/8 oz. treacle/molasses in 3.5 litres/quarts water and bring to the boil, then cool, cover and leave in a warm place for 6 weeks. If all goes well, mother of vinegar will form on top and can be used as a starter. Homemade vinegar is best pasteurized or brought almost to the boil before bottling.

Vinegar is often flavoured with various herbs and aromatics, the best-known varieties being tarragon, chilli/chile and garlic vinegars, but cucumber, basil, rose, violet, celery (with celery seed), cress or mustard (also with seed) and shallot vinegars are also made. To make any of these, it is necessary only to infuse the flavourings in a bottle of vinegar for some days. It used to be popular to make vinegars with quite complicated mixtures of herbs, garlic, onion and spices, which were essentially bottled sauces. Sweet fruit vinegars (such as raspberry, currant and gooseberry) were made for diluting and used in refreshing summer drinks, but these have also fallen out of fashion.

Due to its acetic acid content, vinegar is a preservative, which is why it is used in pickles and chutneys. As vinegars vary, it is sometimes best to dilute them with a little water and not to slavishly follow recipes with full-strength products. Tiny amounts of vinegar can improve some surprising things (yogurt and strawberries are examples).

Yamabukusu is a Japanese sweet vinegar, used for seasoning rice. You can quickly make your own version by adding 3 tablespoons sugar, 3 teaspoons salt and a pinch of monosodium glutamate to 250 ml/1 cup vinegar.

Once you have mastered making vinegar, you can experiment with different flavours. Garlic, fresh red chilli/chile and tarragon are all perfect companions. It is worth making a wide range to use in different recipes.

I am hungrily eyeing the leeks growing at the moment in my garden. Picking them young and tender is the secret to this totally memorable soup. I love the mixture of the humblest of ingredients married together, relying on an exceptional oil for a total taste sensation.

Leek & tomato soup with crusty bread & basil

6 baby leeks

3 tablespoons olive oil

750 g/1 lb. 10 oz. fresh, ripe tomatoes

½ teaspoon crushed dried peperoncini chillies/chiles

450 g/1 lb. crusty day-old bread

750 ml/3 cups good vegetable stock

6 fresh basil leaves

12 teaspoons good-quality extra virgin olive oil

sea salt and freshly ground black pepper

SERVES 6

Slice the leeks and wash them well under cold running water.

Heat the olive oil in a large saucepan and add the leeks. Fry/sauté them for 10 minutes.

Purée the tomatoes in a blender or food processor and add them to the leeks. Add salt and pepper to taste, together with the peperoncini chillies/chiles. Simmer, uncovered, for about 30 minutes.

Cut the bread into small pieces and add it to the pan. Combine well, and lightly cook for 5 minutes. Add the stock, mix well and simmer, uncovered, for a further 10 minutes.

Ladle into serving bowls. Add a basil leaf and swirl 2 teaspoons extra virgin olive oil to each serving.

Barley-like and light brown in colour, farro has recently been rediscovered and is now valued both for its taste and nutritional value. Farro is cultivated in the Garfagnana, the mountainous region of Tuscany, and its use has brought a fresh recognition to Tuscan cooking. Choose a good-quality oil to drizzle over the soup before serving.

Farro & bean soup

250 g/9 oz. dried borlotti/cranberry beans, soaked overnight, drained and rinsed

2 white onions, finely chopped

5 fresh sage leaves

3 garlic cloves

4 tablespoons/¼ cup olive oil

1 red onion, finely chopped

2 carrots, diced

2-4 celery stalks/ribs, diced

a handful of fresh flat-leaf parsley

275 g/9½ oz. canned Italian plum tomatoes and their juice

200 g/1¼ cups farro, soaked overnight, drained and rinsed

sea salt and freshly ground black pepper

6 tablespoons estate-bottled extra virgin olive oil, to serve

SERVES 8

Place the beans in a large saucepan with one chopped white onion, half the sage, one of the garlic cloves and enough water to cover by at least 5 cm/2 inches. Cover and cook for 1 hour or until tender. When the beans are cooked, pass the contents of the pan through either a food processor or a vegetable mill. Set aside.

Heat the oil in a large saucepan. Add the red onion and remaining white onion, the carrots, celery, most of the parsley, the remaining garlic and sage leaves, the tomatoes and 3 tablespoons hot water and continue to cook for 10 minutes.

Add the farro and simmer over a low heat for around 30 minutes until tender. Add the bean mixture and then salt and pepper to taste. Stir and warm through until hot. Taste and adjust the seasoning, if necessary.

Ladle into serving bowls, drizzle with the extra virgin olive oil and finish with scattered leaves from the remaining parsley.

At long last, a recipe for courgette/zucchini leaves! The flavour is slightly bitter from the leaves, but it is balanced well with the sweetness of the tomatoes, onions and basil. It´s very satisfying to make, especially if the ingredients I´ve listed happen to be growing in your garden! This dish originates from Messina, in the north-eastern tip of Sicily.

Courgette leaf & fresh tomato soup with pastina

500 g/1 lb. 2 oz. courgette/zucchini leaves or chicory/endive leaves

2 tablespoons olive oil

2 onions, finely chopped

2 garlic cloves, finely chopped

500 g/2¾ cups ripe tomatoes, skinned, deseeded and roughly chopped

a handful of fresh basil

125 g/2 cups pastina or little dried pasta shapes (e.g. stars, wheels)

sea salt and freshly ground black pepper

TO SERVE

Parmesan cheese (optional)

2 tablespoons good-quality extra virgin olive oil

SERVES 6-8

Cook the courgette/zucchini leaves (or chicory/endive) in plenty of rolling boiling water for 20 minutes. Drain and chop the leaves.

Heat the olive oil in a large pan and cook the onions until they are golden. Add the chopped leaves, stirring well. Add the garlic, tomatoes, basil, little pasta shapes and seasoning. Stir well and add 1½ litres/6½ cups water.

Bring to the boil and simmer for 10 minutes, or until the pasta is cooked. Season again.

Serve with plenty of Parmesan cheese and good oil to anoint the soup.

Cauliflowers are at their best in the winter in Italy. Olives, too, will have just been harvested and will be used for the first time at the Christmas table. As a diehard cauliflower fan, I am so thrilled with the renaissance that cauliflower is experiencing. One great tip I´ve learned is that adding fresh bay leaves while cooking cauliflower dissipates the smell.

Pickled cauliflower salad

1 medium cauliflower

fresh bay leaves (optional)

55 g/½ cup green olives, halved and stoned/pitted

1 tablespoon good-quality capers

2 tablespoons sun-dried tomatoes, drained of oil and chopped

1 roasted red (bell) pepper, chopped into fork-friendly pieces

a handful of fresh flat-leaf parsley leaves, finely chopped

2 tablespoons fresh and fruity olive oil (preferably Sicilian)

2 tablespoons red wine vinegar

sea salt and freshly ground black pepper

SERVES 4

Cut the cauliflower into small, uniform-sized florets. Rinse well in cold water and drain. Put the florets and bay leaves (if using) in a large saucepan and add cold water to cover. Add 1 teaspoon of salt and bring to the boil. Boil for 3 minutes, then drain and refresh in cold water and discard the bay leaves.

Meanwhile, in a salad bowl, combine the olives, capers, sun-dried tomatoes, roasted red (bell) pepper, parsley and seasoning, then mix in the cauliflower.

In a small bowl, whisk together the oil and vinegar. Add to the vegetables and stir. Cover and leave for 1 hour before serving.

I had read about the Sicilian love of potatoes. The rich volcanic soil is the reason that...
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