Italien Live

Bevor ich mich in meinen wohlverdienten Weihnachtsurlaub verabschiede (es hat in San Marino dieses Jahr noch nicht geschneit!), vorab ein Bild von heute morgen. Es zeigt die Weihnachtskrippe am Eingang zum Centro Storico (San Marino Città).

I will be leaving for my winter holidays shortly. This year so far, no snow in San Marino, yet. Took the above picture this morning. It shows the Presepe (nativity scene) at the entrance to the historic center of San Marino Città.

In Italien lebt die Tradition zumindest was die kulinarischen Genuesse angeht auf jeden Fall auch heute noch. Was frueher ein Armeleuteessen war ist mittlerweile fast zur Delikattesse aufgestiegen. Die Restaurants die Baccalà, Stockfisch nach althergebrachter Art zuzubereiten wissen, im Hinterland von San Marino (bekannt als Montefeltro), gibt es sie noch. Nachdem sich die Leute ueber fette Weihnachtsgaense beschweren und der Baccalà absolut in die kalte Jahreszeit gehoert, ein typisch italienisches Weihnachts-Rezept zum mitkochen/ausprobieren. So viel vorweg: es schmeckt fantastisch!

Last but not least a traditional recipe for Baccalà/Stockfish once considered to be poor man’s food. Nowadays there are very few Italian restaurants left, who are able to prepare the same. Some of these restaurants are well hidden in the hinterland od San Marino (Montefeltro region). If you are lucky to find one, especially in the time close to x-mas, be sure to make reservations. Nevertheless, here is the recipe for the very classical "Baccalà in Umido con Patate e Olive". Give it a try. It is one of my favorites. Buon appetito!

Baccalà in Umido con Patate e Olive

Ingredienti per 4 Persone:
400-500g di Baccalà presalato, 1/2 Bichiere di Olio extra vergine, 1 Bichiere di vino biancho, 1/2 Cipolla , 4 Spicchi d’Aglio, 2 Coste di Sedano, 2 Carote, 5 Pomodoro maturi, Prezzemolo quanto basta (a piacere).

Lasciare in ammollo il Baccalà presalata per 3 giorni, cambiando l’aqua 2 volte al giorno, in modo di raggiungere un giusto grado di sapidita.

Preparate un soffritto, tagliato grossolanamente composto da: Sedano, carote, cipolla, aglio e prezzemolo. Lasciare imbiondire, aggiungere il Baccalà a tocchetti e sfumare con un bel bicchiere di Vino bianco.

Aggiungere un po di pomodoro fresco, aqua fino a coprire i tocchetti di Baccalà. A metà cotura aggiungere le patate a tocchetti e le olive. Lasciare sobbolire lentamente fino alle cotture ultimata delle patate, creando un sughetto piuttosto denso. Infine una spolverata di prezzemolo fresco. Se servito il giorno successivo, il sapore risulterà piu armonico.

Buon Appetito!!!

Was es so an Nachtisch im bodenstaendigen Italien gint? Kastanien (Bild oben) oder wer es lieber suess mag eine klassische Crostata di Mandorle, bestehend aus geroesteten Mandel und jeder Menge Zucker (Bild unten).

What are you going to have for dessert? The taste and feel of rural Italy offers old fashioned chestnuts (pictured abobe) or e.g. even a Crostata di Mandorle - roasted almonds, killing sweet! (see the picture below).

This entry was posted on Wednesday, December 20th, 2006 at 4:09 pm and is filed under Italien-Italia-Italy. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.