archive-com.com » COM » B » BUSSETOLIVE.COM

Total: 674

Choose link from "Titles, links and description words view":

Or switch to "Titles and links view".
  • Busseto Tourism | Enogastronomy | Torta Torronata
    Torronata Beans soup with pork rind Cooked Shoulder Giuseppe Verdi Risotto Minestra Squisita Parmesan style Tripe Rice Bomb with Pigeon Spongata di Busseto Torta Fritta Tourist Itineraries Events Hospitality Indice HOME Art and culture Environment and nature Enogastronomy Typical products Food manufactoring firms Museums of food Traditional recipes Cappelletti or Anolini Rigoletto Cannelloni Tagliatelle Giuseppe Verdi style Torta Torronata Beans soup with pork rind Cooked Shoulder Giuseppe Verdi Risotto Minestra Squisita Parmesan style Tripe Rice Bomb with Pigeon Spongata di Busseto Torta Fritta Tourist Itineraries Events Hospitality you are in Enogastronomy Traditional recipes Torta Torronata Ingredients For the pastry 200g flour 100g sugar 100g butter 2 egg yolks grated zest of a lemon For the filling 6 egg whites 375g sugar 375g sweet almonds 100g candied citron 110g chocolate in pieces Preparation Whip the egg whites thoroughly with the sugar Add the almonds after cleaning them thoroughly cut into fillets the candied citron diced and the chocolate in pieces without crumbling them Add the chocolate last because the cake must remain white Prepare the pastry and roll it out quite thin Prepare a baking pan buttered and floured and line it with the pastry Pour in the mixture and bake

    Original URL path: http://www.bussetolive.com/vis-Inglese/page.asp?IDCategoria=3546&IDSezione=24170&ID=477763 (2016-02-09)
    Open archived version from archive


  • Busseto Tourism | Enogastronomy | Beans soup with pork rind
    Risotto Minestra Squisita Parmesan style Tripe Rice Bomb with Pigeon Spongata di Busseto Torta Fritta Tourist Itineraries Events Hospitality Indice HOME Art and culture Environment and nature Enogastronomy Typical products Food manufactoring firms Museums of food Traditional recipes Cappelletti or Anolini Rigoletto Cannelloni Tagliatelle Giuseppe Verdi style Torta Torronata Beans soup with pork rind Cooked Shoulder Giuseppe Verdi Risotto Minestra Squisita Parmesan style Tripe Rice Bomb with Pigeon Spongata di Busseto Torta Fritta Tourist Itineraries Events Hospitality you are in Enogastronomy Traditional recipes Beans soup with pork rind Ingredients 500 g of dried pinto beans 300 g of pork rinds 80 g of tomato sauce some toasted Tuscan bread 2 onions 1 carrot 1 stalk of celery salt pepper preparation Boil the beans soaked the night before Drain and do not throw away the cooking water Blanch pork rind for five minutes in boiling water so lost a bit of fat Take a pan with the onions carrot and celery in a few tablespoons of oil Add pork rinds cut into strips and let them cook for a few minutes Pour also beans salt pepper and tomato sauce Cook over low heat adding if necessary the cooking water from the

    Original URL path: http://www.bussetolive.com/vis-Inglese/page.asp?IDCategoria=3546&IDSezione=24170&ID=487142 (2016-02-09)
    Open archived version from archive

  • Busseto Tourism | Enogastronomy | Cooked Shoulder
    pork rind Cooked Shoulder Giuseppe Verdi Risotto Minestra Squisita Parmesan style Tripe Rice Bomb with Pigeon Spongata di Busseto Torta Fritta Tourist Itineraries Events Hospitality Indice HOME Art and culture Environment and nature Enogastronomy Typical products Food manufactoring firms Museums of food Traditional recipes Cappelletti or Anolini Rigoletto Cannelloni Tagliatelle Giuseppe Verdi style Torta Torronata Beans soup with pork rind Cooked Shoulder Giuseppe Verdi Risotto Minestra Squisita Parmesan style Tripe Rice Bomb with Pigeon Spongata di Busseto Torta Fritta Tourist Itineraries Events Hospitality you are in Enogastronomy Traditional recipes Cooked Shoulder Ingredients 1 1 2 kg boned pork shoulder 1 tablespoon of aromatic vinegar 2 celery stalks cut into small pieces 1 onion stuck with 2 cloves 1 bay leaf salt ground pepper Preparation Wash and dry the pork shoulder and put it in a saucepan with high sides but not too wide Cover flush with cold water bring to a simmer skim off the froth then add the vinegar salt pepper onion celery and bay leaf Bring back to the boil and from that moment simmer over medium heat for about 2 hours Remove the meat from the stock cut into thin slices and arrange these on a serving

    Original URL path: http://www.bussetolive.com/vis-Inglese/page.asp?IDCategoria=3546&IDSezione=24170&ID=477717 (2016-02-09)
    Open archived version from archive

  • Busseto Tourism | Enogastronomy | Giuseppe Verdi Risotto
    Typical products Food manufactoring firms Museums of food Traditional recipes Cappelletti or Anolini Rigoletto Cannelloni Tagliatelle Giuseppe Verdi style Torta Torronata Beans soup with pork rind Cooked Shoulder Giuseppe Verdi Risotto Minestra Squisita Parmesan style Tripe Rice Bomb with Pigeon Spongata di Busseto Torta Fritta Tourist Itineraries Events Hospitality you are in Enogastronomy Traditional recipes Giuseppe Verdi Risotto Ingredients 380g Carnaroli rice 100g butter 80g mushrooms 80g asparagus tips 80g ham 80g peeled tomatoes 5cl cream 1litre meat stock 80g Parmigiano Reggiano onion about 1 2 Preparation of the ingredients Clean the half onion and chop as finely as possible Clean the mushrooms and slice fairly thinly Clean the asparagus and cook retaining only the tips since only this part of the asparagus serves for the recipe Cut the ham into thin strips Dice the tomatoes Preparation of the rice Take a pan and sauté the onion over low heat in the butter Add the rice stir and fry for about a minute At this point add all the other ingredients the mushrooms but also the ham asparagus tips and tomatoes Continue to stir and wet occasionally with the stock After approximately ten minutes also add the cream Continue to

    Original URL path: http://www.bussetolive.com/vis-Inglese/page.asp?IDCategoria=3546&IDSezione=24170&ID=477716 (2016-02-09)
    Open archived version from archive

  • Busseto Tourism | Enogastronomy | Minestra Squisita
    Tagliatelle Giuseppe Verdi style Torta Torronata Beans soup with pork rind Cooked Shoulder Giuseppe Verdi Risotto Minestra Squisita Parmesan style Tripe Rice Bomb with Pigeon Spongata di Busseto Torta Fritta Tourist Itineraries Events Hospitality you are in Enogastronomy Traditional recipes Minestra Squisita The recipe for Minestra Squisita Delicious Soup of Giuseppe Verdi is contained in the first number of the magazine La Cucina Italiana under the heading Soups and equivalent foods under Genuine rural soups signed by the under secretary to the Ministry of Agriculture and Forests Arturo Marescalchi Of this soup was enamoured in a special way Giuseppe Verdi and it was often served in the Palazzo Doria in Genoa or at the Villa Sant Agata Ingredients for 12 persons 1kg potatoes salt 75g butter flour grated Parmesan 6 egg yolks Preparation Cook the potatoes with salt then peel them and grind them in a mortar or mash with the back of a saucer Reduced to a paste add the 75 grams of butter a tablespoon of flour the grated Parmesan and the 6 egg yolks Shake everything well to form a homogeneous mass then form lots of small balls and fry these in a pan with oil When

    Original URL path: http://www.bussetolive.com/vis-Inglese/page.asp?IDCategoria=3546&IDSezione=24170&ID=483458 (2016-02-09)
    Open archived version from archive

  • Busseto Tourism | Enogastronomy | Parmesan-style Tripe
    of food Traditional recipes Cappelletti or Anolini Rigoletto Cannelloni Tagliatelle Giuseppe Verdi style Torta Torronata Beans soup with pork rind Cooked Shoulder Giuseppe Verdi Risotto Minestra Squisita Parmesan style Tripe Rice Bomb with Pigeon Spongata di Busseto Torta Fritta Tourist Itineraries Events Hospitality you are in Enogastronomy Traditional recipes Parmesan style Tripe Ingredients 2kg tripe celery carrots onions parsley bay leaves rosemary garlic lemon vinegar butter salt and pepper to taste lean meat stock tomato sauce grated Parmesan cheese Preparation Wash the tripe carefully and boil in abundant water for at least two hours along with all the other vegetables celery carrot onion parsley garlic a slice of lemon and a splash of vinegar When it is cooked drain it scraping well with a knife to remove the fat Forcefully rub both sides with half an onion and then with two lemons Rinse thoroughly under running water dry then cut into thin strips Season with salt pepper and spices and leave to gain flavour until the following day Chop the celery carrot and onion and sauté in the butter add the tripe and a cup of stock containing a little tomato sauce Leave to cook slowly for about three hours

    Original URL path: http://www.bussetolive.com/vis-Inglese/page.asp?IDCategoria=3546&IDSezione=24170&ID=477769 (2016-02-09)
    Open archived version from archive

  • Busseto Tourism | Enogastronomy | Rice Bomb with Pigeon
    extra virgin olive oil nutmeg 6 sage leaves 1 2 glass dry white wine 1 cup stock salt and pepper butter and breadcrumbs for the mould Preparation Pass the pigeons over a flame pluck them carefully trim off the legs and wings eliminate the neck and head divide in two and gut them Wash under cold running water and pat dry Wash and dry well the pigeon and chicken livers and store in the fridge Heat oil and butter in a saucepan lay the half pigeons in it and surround them with the sage leaves Turn the heat up halfway and gently brown for about twenty minutes turning a couple of times When they have taken on colour season with salt and pepper and pour the wine into the pan a little at a time until it is finished At this point lower the heat to a minimum put the lid on and continue to cook for about an hour until the pigeons are very tender All this time make sure the liquids do not dry up too much and baste with a few tablespoons of stock when necessary After fifty minutes add the four livers to the pan At the end of cooking you should have a sauce that is not too concentrated and is full of flavour In the meantime cook the peas in boiling salted water for about ten minutes Leave the pigeons to cool then bone them by hand discarding also part of the skin Cut the meat into fillets put these back into the cooking liquid along with the livers sliced and the peas Cook the rice in plenty of boiling salted water for twelve minutes exactly cooking will be finished in the oven Drain it pour into a bowl add the butter in small

    Original URL path: http://www.bussetolive.com/vis-Inglese/page.asp?IDCategoria=3546&IDSezione=24170&ID=477719 (2016-02-09)
    Open archived version from archive

  • Busseto Tourism | Enogastronomy | Spongata di Busseto
    Beans soup with pork rind Cooked Shoulder Giuseppe Verdi Risotto Minestra Squisita Parmesan style Tripe Rice Bomb with Pigeon Spongata di Busseto Torta Fritta Tourist Itineraries Events Hospitality Indice HOME Art and culture Environment and nature Enogastronomy Typical products Food manufactoring firms Museums of food Traditional recipes Cappelletti or Anolini Rigoletto Cannelloni Tagliatelle Giuseppe Verdi style Torta Torronata Beans soup with pork rind Cooked Shoulder Giuseppe Verdi Risotto Minestra Squisita Parmesan style Tripe Rice Bomb with Pigeon Spongata di Busseto Torta Fritta Tourist Itineraries Events Hospitality you are in Enogastronomy Traditional recipes Spongata di Busseto Ingredients for 6 persons Pastry 600g flour 200g potato starch 400g sugar 500 g sugar the zest of 1 lemon salt dry white wine Filling 1kg honey 200g toasted bread 300g almonds 150g raisins 150g walnuts 100g pine nuts 100g candied orange 100g candied citron spices nutmeg Preparation Cook all the filling ingredients in boiled honey and allow to stand overnight The next day mix together the ingredients for the pastry and form two sheets With the larger sheet line the edges of a cake tin and pour in the filling Then cover with the remaining pastry pressing along the edges Bake at 180 C

    Original URL path: http://www.bussetolive.com/vis-Inglese/page.asp?IDCategoria=3546&IDSezione=24170&ID=453839 (2016-02-09)
    Open archived version from archive



  •