truffles, an underground world
Thursday, December 23, 2010
Free Master Bution Vedio
WHITE OR BLACK TO EVERYONE
ARTICLE ELENA CHIESA,
TIPS AND PICTURES OF GIANNI MIGLIETTA
TIPS AND PICTURES OF GIANNI MIGLIETTA
Dear readers ... Today I'm wrestling with the
' Truffles' ,' fungus noble ', but do not know very scientific, so I informed through books and the Internet. On the other hand I knew
Gianni Miglietta , great seeker of these fantastic examples here in the picture, and that inspired me to post. He is a true fanatic and goes there almost every day, rain or shine, from spring to winter, trained with his beloved dogs.
Even for him, as for fungaioli in front of a pig or a ovolo, satisfaction in the extraction from the earth is the same as that of a finder for a klondike gold nugget.
In most but not only with his 'friends' trust, his dogs that feel the excitement and euphoria of discovery involved. His enthusiasm infected me so much that if I'm going to find in Salento, I'd like to take a ride in the woods with him, and maybe give some advice for other mushrooms! He, of course
mushrooms knows, and hears some variety in his travels, and they prepare and cook happy friends, because like me and others prefer to eat other quality truffles!
also knows a way to preserve them, since the sensitivity of the product, adding oil makes it a beat and puts them in the freezer to freeze, no preservatives.
agrees to be his friend, because apparently it is also generous, distributes jars of 'dips', as he calls it, to close friends! I really do not like the nose, just for that its 'aroma' pervasive that stuns me, I appreciate them even just sliced \u200b\u200bthe fondue Valle d'Aosta, because it can mitigate the smell.
I remember years ago when I was a child, at Christmas we were in our grandparents' house, a great seventeenth-century house, full of adjoining rooms, and, going from room 'cold', just one of the last heated that I had to go through the 'room' games' so named by us because of the stuffed toys mom, and a thousand of our objects brought from various sites in Italy, where we had been over the years, he felt a strange smell. The worried grandmother had checked everything that was in the room, since it was a bit cold 'winter from cold storage for vegetables, fruits, preserves, jams and used for the ironing, without understanding what might have gone wrong!
At Christmas my grandfather asked who did the fondue, and finally the day before he went into 'cool' and brought to light a small white truffles and fontina on sliced \u200b\u200bproudly revealing all the mystery! I know my grandmother first took a sigh of relief, and then laughed! That was the first time I ate the precious fungus, I do not know if it is hungry, or for the novelty I found it pleasant, but later, I can not list it among my favorite dishes, although it is considered a delicacy for Gourmets. One thing that
I knew, is that truffles can be found almost everywhere in Italy, including Puglia, in this case the Salento.
Gianni is not limited in its zones, but extends to other Italian regions and even went up on the Balkans.
Truffles, Latin
'Tuber' , also known formerly 'territùfru' , slang of the late Latin word 'terrae tufer' (excrescence of the earth) because it resembles the tufa stone typical of central Italy, is now called, in slang, in the various regions of the collection, 'truffle', 'Tartufoli', 'trifula' and 'tréffla' . Truffles are part of the family
'Tuberaceae' , belong to the species of fungi 'underground' , that is a mushroom that grows underground, from underground, underground, growing between the roots of some trees and shrubs, in particular, oaks and holm oaks (Quercus ilex), poplar, linden, willow, hornbeam, beech, hazel, pine, are symbiotic fungi, that have a relationship with the roots of the plant under which they are born. For truffle includes only the fruit, similar to a potato tuber bumpy, and the search is usually entrusted to the dogs and sometimes even the pigs for their unique flair, the man would not be able to notice their presence.
Ideally, look for the pig, but the problem is that unlike dogs, the nose is greedy, so we must be quick to move the animal when they find it, if not eat it, and Sometimes it can become irritated and become dangerous. So the 'truffle' generally choose the dog, well trained, there are particular breeds, but maybe better if you train the mongrels from small puppies.
its persistent and pervasive, helping to attract wildlife such as boars, badgers, dormice and the fox to 'dig' into the ground and identify them in depth and so the spores spread through the forest.
There are a variety of truffles that
'Truffle of the desert' born in the Mediterranean, in semi-desert areas, much appreciated by the Mediterranean peoples. in France and Northern Europe, especially Germany and England were collected many years ago 'considering them a good food. Even in
Truffles were prized and considered an aphrodisiac, giving the flavor and aroma of high importance, beloved by the nobles and the prelates.
There is a Greek legend where it was said that they were created by thunderbolts hurled at the oaks, by the gods. The finest white wines in Italy are considered of Piedmont, which includes the area of \u200b\u200bCasale Monferrato, Alessandria, Acqui Terme, up to Liguria, Asti, the area of \u200b\u200bthe Langhe and Roero.
Among the admirers of the white truffle from Piedmont, Giacomo Rossini remember that he considered him the Mozart of mushrooms!
These days, back in 1933, The Times
The truffles are also collected from the Marches and Tuscany, where there is a great proliferation of both white and blacks.
Central Italy is the largest collection area, in particular Acqualagna, where there is the Truffle Fair of the most important country in October and November, making it even famous Urbino and Pesaro. Other well established
area is the area of \u200b\u200bMonti Sibillini, known in particular for the best black truffles.
The Molise is a good production white-black.
In August in San Pietro Avellana
\u0026lt; http://it.wikipedia.org/wiki/San_Pietro_Avellana > make the Provincial Exhibition of the nose and part of one of the 20 city national truffle.
(San Pietro Avellana is a favorite hunting area Gianni, when the Balkans as soon throw this year. ... Is also a place with ever more cases of poisoning dogs.
Truffles Italians are well known and valued throughout the world, so they are often sold at auctions at astronomical prices.
In December 2008, the Chinese billionaire Stanley Ho
Black Truffle, Tuber Latin name MELANOSPORUM Vittadini ; truffles from Norcia and Spoleto marked with small polygonal warts.
mature From the surface is black, the interior is also dark coffee to black, marked by thick white intersections. After the white truffle, is considered the best varieties in the international market, especially popular in France, it collects in the winter until spring. 
Smooth Black Truffle, Tuber Latin name Macrosporum VITT , little known and marketed, but good, garlic-flavored, smooth and small bumps. grows among the roots of poplar, linden, oak and hazel
The summer truffle or 'Scorzone' , Latin name, TUBER AESTIVUM VITT , has great size, very similar to the black truffle, black pyramid has warts, brown, but differs from the black to the color of dark cutting meat that turns yellow.
grows in clay and sandy soils generally in hardwoods, but also in pine forests. E 'in the kitchen used in the production of sausages, as flavor enhancers. Also used to make sauces and gravies for meat. 
is harvested between May and late November. artufo Black Winter , Latin name of Tuber Brumale VITT . Much less value than black, but is easily confused with it because it comes at the same time and in the same habitat, in symbiosis of the same trees, but the outer skin is smoother, and slightly less warty but the color of black truffle. The meat is cut after highlighting darkens the grain interior. An interesting, has a hint of nutmeg.
The Truffle , Latin name, Tuber borchii Vitt , a truffle is highly sought for central Italy and especially Tuscany, Marche Emilia even if it is considered inferior to the white truffle, Tuber Magnatum merges with, because it has the same morphological characteristics, which only further darkens when it is ripe, the same happens to the meat inside. And besides this, its aroma is light and delicate when young, but fully mature increases the intensity of the smell of garlic, to become nauseating!
The White Truffle , Latin name TUBER MAGNATUM PICO is considered the 'Nose' par excellence, known worldwide as the most valuable absolute and can cost astronomical! is also called Alba Truffle is made where one of the famous Italian fairs, but is found throughout Italy.
one aspect has globose, very irregular with small warts, almost non-existent, with smooth, touch, like velvet, its exterior color changes from ocher to dark cream color, becoming greenish . 
This truffles live in symbiosis with deciduous trees, like limes, oaks, poplars, willows and hazel, but even if its habitat is similar to that of the others do not is never with them. (The Macrosporum and Tuber Brumale variant moschatum born in the same areas) is harvested between October and December.
WHITE OR BLACK, TO EACH HIS
Wednesday, December 22, 2010
Blueprints For A Marshmallow Gun
SOFT WHITE CHRISTMAS
MERINGUES
Under the holidays are made of sweet and savory recipes, and often advance the egg whites, who make it? The meringues are a great idea, and in addition to their goodness, their white gold remind us of Christmas. Almost every year we do them, because unfortunately I have a grandson that celiac can eat, as he says, things just
'special' , and his great happiness for the meringues are part of the sweet and can eat with us!
few simple ingredients to these frothy sweetness!
3 egg whites to a baking sheet
60 grams of sugar per egg white
A pinch of salt 250 gr
fresh cream cake
PREPARATION Let the egg whites with a pinch of salt into a deep bowl and whip, preferably with electric whips, (unless you are very good even by hand), but not completely, the mixture should not be too Compact, only until there is more body fluid. Now add half the sugar to rain, mixing gently. Let's go back to mount the mixture until a consistent cream, beautiful white.
Now add the remaining sugar and mix with a spoon without mixing too much sugar in the dough should glimpse a bit 'lumpy. A cooked meringue to give a particular roughness to the surface. Prepare
the pan with a sheet of baking paper. With a spoon
beautiful full doses to make the meringue, which must be placed on the tray quickly and giving a slight turn of your wrist to give them their characteristic shape, or use the envelope to cook for decoration with large hole.
meringues made no more than four in a row, leaving at least 2-3 cm between a meringue and the other as the heat of the oven makes them swell. Bake the pan in middle of oven to prevent burning.
The oven should be 150 ° and every ten minutes must be lower than ten degrees oven until almost cold.
When the meringues are lightly gold check every now and texture, if cooked, turn off and leave them again until the oven is cool.
As already mentioned for other recipes, each oven has its own cooking, so it's hard to know perfectly adjust the oven, so check back often in this case the oven without opening at least halfway through cooking.
If you have come good, must be very fragile and delicate and swollen. Personally, I like the background soft and chewy, perhaps because make me go back to childhood, then I seemed to eat 'butts' in my house were not very welcome and so rare ...
are already so good, but a choice of mounting the fresh cream, and make it easier to eat , give a tap on the knuckle and create a sinking fund to support the cream or just put a hand on the saucer.
Toast together with a glass of Moscato and Merry Christmas to All!
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Saturday, December 18, 2010
Voices For Magellan Roadmate Gps
MUSHROOMS SPRING
the mushrooms and their seasons.
Usually everyone goes for mushrooms among September and October , but perhaps not everyone knows that the mushrooms can also be found at other times of the year. all depends on the habitat, cold or hot zone, rain, wind ... so they may be found even after April, and until late November!
This is undoubtedly in Turkey, where these fantastic specimens were collected.
These in particular are the first hot spring, between May and June, you may notice the new green needles of spruce trees nearby and fresh grass and wild sage, between 600 and 800 meters above sea level, on the edge of the true forest, glade, where the temperature is mild and the sun warms the earth. Probably the wind causing them slightly dehydrated those cracks in the base of the hat. I already mentioned in other articles, that in Turkey many mushrooms are really outstanding and may have dimensions as shown by the latter, in particular because the Turks do not eat them and even if they obtain other qualities, are convinced that the mushroom is poisonous and do not trust pick it up.
This explains the amount because the soil is not trampled habitat remains intact. pity that in recent years, Europeans, especially Italians begin to take advantage of these collection areas, using men and women of the place in Italy and then import them into our markets, as happens with Porcini of "Yugoslavia" of the "Balkan "," Poland " etc ... Some people say that in any case 'the Italians' are always the 'best', as obviously those in the Val di Taro Borgotaro or it may be, but I've tasted them both fresh, I find no difference !
For me, one essential thing is that the collection is made wisely, do not take it too little, wipe it off immediately with a suitable boxcutter, so you do not overfill of land between them and also take away the buggy, lay them in a wicker basket on a bed of baby leaf or fern (without destruction of surrounding plants), to prevent 'the incalorimento' ie the humidity of the fungus which continue maturation and warm, especially if they are to remain for a long time in the trash before returning home, taking great care to also carry them, not to dent the fungus and always look for the leaves to divide the various species that are harvested, the type 'Bats of Drum' which are lighter and more delicate leaves and small scales that would stick on the other copies, then remove them from the trash at your destination open control them, split them for quality and possibly clean them immediately, even if you are tired after a day in the woods.
In this case, make it easy cleaning when cooking and also decreasing the scarto.Se the fungus is similar to, herein, may be used in any manner; fried in rice, the noodles in a sauce mix or even oil, because they are still completely firm. Obviously if they collect many, can also be dried and frozen. In any case, before proceeding, check for rotten, because it is said to be healthy, although young, unfortunately in certain years as beautiful to the eye, give nasty surprises when cut, sometimes you have to throw everything at Sometimes only the stem or just the head, because it is said that 'Bacolino' come from the earth ...
If the mushrooms have this problem and do not eat right away, best to keep in the fridge and Cut off the damaged if not, are to be thrown away, the cold does not completely prevent their growth.
Sometimes just the new cast in order to avoid this problem. For example this year in Italy where I have collected them all in August, were beautiful, but in Turkey as beautiful, both in spring and then in October and November were rotten.
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Tuesday, December 14, 2010
Wrestling Singlets Stock Toronto
GOBELETTI
GOBELETTI, sweets for the holidays!
Christmas is coming, and so I ventured into an old family recipe mine. I had a friend at home and so, besides tarts and cookies, I made these cute tarts that I thought were in Piedmont, seen my origins, but I discovered then that is a recipe that is made in Liguria between Genoa and Savona. In fact,
gobeletti came to our house from an aunt of Ligurian origins, my mother found them good and simple to implement, immediately put them among the family recipes.
you like so many other families have at home the 'silver spoon' most famous recipe book there is, and was once given almost as an accessory to the brides.
She keeps it almost like a relic, or if you have at home, knows that pictures of ingredients and preparations, There are several children with no pastel-colored text, which she used to add recipes of sweets and dishes handed down in the family or acquired over the years by friends known all over the world, sometimes the same book but with the changes of those who has cooked, making these dishes. The
gobeletti described herein is therefore part of the latter.
The preparation is similar to the pie, only slightly more challenging because of their size and especially the molds to be well greased to prevent the dough from sticking when removing them and putting them in the tray!
the molds can be found in any supermarket or store household items, usually in groups of 4-8 pieces with different shapes, better buy two dozen, so then we should not wait for the second batch (wash and clean the grooves of the butter and flour is challenging and takes a long time).
The peculiarity of the latter is that they are processed and deep, and perhaps this reason are called gobeletti.
300 g of flour
150 g of sugar
180 g of butter
An egg and a yolk
A lemon
A teaspoon of yeast
A bag of icing sugar
Jams choice. Better than the sour taste for a greater contrast with the sweet pastry.
PREPARATION As for the pie and take the flour to make the job easier, put it in a large bowl, add sugar, baking powder and grated lemon peel previously.
Add butter and flakes eggs.
Mix without kneading too much, or rather try to work as little as possible until all the ingredients come together to form a ball, take a cloth and put to rest for half an hour in the refrigerator.
In the meantime, we start buttering the ramekins with cold butter, or to simplify the operation to take a tablespoon of butter and melt in a pan and then spread with a brush. In both cases, make sure the butter is well penetrated in all channels, then flour lightly, if at some points the flour does not stick to Formina wipe the butter and then flour.
To make it easier to remove after baking the cookies, cut some small strips of parchment paper that will be supported within the bowl. When the mixture is removed from the refrigerator lay it on a lightly floured wooden board.
The mixture should have a thickness of about 5 mm.
Support and give the molds upside down to cut out the shape, but remember to put the strips of paper inside.
Spread a thin layer of jam in the groove.
Using the scroll wheel up small strips of dough to put cross as decoration. Bake the tart for
as 180 ° C with a hot oven for 40 minutes, but watch every ten minutes quietly opening the oven and check the browning of pasta, this is because the cooking is faster than a cake and the heat of the oven varies from model to model, at the risk of burning the cakes.
removed from the pan, wait for gobeletti to cool down, again to prevent the pastry break.
When the cakes are nearly cold, helping with the tabs of paper, take them and put them in the tray gently. Now spread the icing sugar. Although there on my own, not only because they had at home, icing sugar is one of the peculiarities of these sweets.
gobeletti I may have slightly different forms, in some cases are completely covered and not see the filling, be jam or Nutella, of course this depends on your taste ... and if we do slight variations, you could also put them in your recipes at home! My
were crispy and crumbly, not broke in the oven and I must say that for the first time that I prepare them, I congratulate myself!
few days later I made other gobeletti,
Here's how to appear after you add a good sprinkling of powdered sugar!
The more light the better the success!
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Monday, December 13, 2010
Magic The Gathering Maker
MOTORBIKE RALLY .....
SIDECAR OR TWO WHEELS?
Among my friends, readers, I met Giampiero Berti, a fan of two wheels! Chatting with him, I felt the desire to escape from Milan and give me a ride on the bike because his enthusiasm dragged me in its routes in the mountains, woods, sky, clouds and glaciers.
GIAMPIERO BERTI Being one of the club members of the Italian events, told me that these days the 10 to 12 December there was the Motorcycle Rally, LIGURIA - XVI WINTER OCTOPUSTREFFEN - Alberola ( SV) historic event for the hardest, as a "Elefantentreffen Italian," although now, with the participation of many foreign bikers. Held at the Refuge Monte Cucco, which offers the chance to sleep with your sleeping bag in local heated.
REFUGE MONTE CUCCO
A gathering for all who could promise the snow or, at best, only frost! To see videos and photos of previous editions, in addition to the program and the map to get to the refuge: www.touringgenova91.it, the site of the Moto Club organizer.
SIDECAR MOTORCYCLE AND PARTICIPANTS
Let there be wind, snow or rain is present at the event on time, with vintage motorcycle and sidecar or the latest generation.
The pictures below are all of Giampiero Berti. Later I will devote an article and travels between the Italian Alps and across the border ...
For more information go to this link:
http://genova.repubblica.it/cronaca/2010/12/11/foto / motoraduno-10091506 / 1 /
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Tuesday, December 7, 2010
Dressy Maternity Wear
HOT CHILI
mushrooms sometimes can be flavored with a spicy sauce, add some hot peppers, such as this cute and quirky original ... Hat Bishop: Bishop Crown
few years ago in Milan entering in one of those stores where Edible items are sold a bit 'all over the world, I stumbled upon these peppers, I asked about, but unfortunately the seller had not been in the Philippines unable to provide any specific information ...
year to October, my return from Turkey , where they have a house, have brought these specimens, which were donated by their Turkish friends who had a small production. Last year they had also possessed a plant in their garden, but being too large has not been brought to Italy, on the other hand my mom has brought the fruits to be dried to be able to get the seeds, which will try to sow around February as indicated by various texts found on the Internet.
I think that among all forms of chili that exist throughout the world, this car really does have something unique ...
In Italy it is commonly called 'in Bell Pepper' or 'Bishop's Hat' from Latin (Capsicum Baccatum) , for its characteristic shape, with three bell-shaped protrusions at the top side of the petiole, and an internal bulge, which makes also resemble a flower bell.
In Piedmont is also known as 'Disco Volante ', especially in a greater variety with the crushed fruit in height.
Those that show in the photos, they must be will vary a little different, because the fruit has not always three lateral protuberances, sometimes 4, slightly more like the petals making it almost like an orchid, especially in central part where the bulge looks like the stamen of the flower.
The fruit can grow to the size of 6-8 cm in diameter and about 5-7 cm in length.
Acerbo has a beautiful color bright green, then as many other species tends first to orange and then red, until it became almost burgundy when dry.
The thin skin, durable and glossy contains a firm, crisp flesh of one or two millimeters from the characteristic flavor and aroma of the peppers, slightly spicy, especially if you also use the seeds and ribs.
Like other peppers, you can grow a bush or tree to find even with a height of 30-40 cm.
can get to produce 6 -7 pounds of chili in a season, why not plan a vacation is, of course depends on the habitat in which it will be harvested on the ground in a greenhouse in a humid or dry.
The seeds can live for several long years if properly stored unopened, dry well in a sealed jar in the fridge in the bowl of vegetables to sow
... but it is better to leave them at room temperature for regeneration. Since
plants that can be grown up too big and the balcony in the house.
The seeds should be planted in a soil layer of a millimeter, in jars, little ones, there are some that have deteriorated in compressed peat, so the transplant can be possessed themselves without needing to be deleted and you risk hurting the roots , put them in a warm and humid, and then in Italy, where their cultivation is from February to March, it is advantageous to prepare small greenhouses or keeping near a source of indirect heat, and let the moist layer of soil, with a warmth between 25-30 ° C or so.
For a good crop, use sterile water without chlorine. At birth
shoots better free them, if kept out in the greenhouse, the plastic cover, and check Gelin or too dry.
It 's a plant is initially soft and suffers from the temperature changes.
If they can overcome the first months of life, plants become tough and last for years.
If the seeds were laid on the ground in early spring, they put more time and then grow to bear fruit, but do not know the trauma of the new reservoir.
the plants after a month or two, depends at what point is their growth, they have a dozen leaves, as well as cotyledons, can be potted in larger pots, taking care not to damage the roots, one by one to a better growth, because as said before they can grow and they would need a lot more ground well ventilated, preferably in the peat, and add the appropriate fertilizer once a week, thus speeding their growth.
When possessed, check that the ground has a temperature of 18 °, because in the case that there is already a principle of bud, the plants may not die, but do not reach the flowering stage, in this case, not bear fruit for the first year or have a delayed flowering that would come to fruition too late and not fully matured. If the plant is potted, and the season is particularly dry, keep the pot with a little water keeps the soil moist, but make sure the leaves are turning yellow, in that case it threatens to rot the roots indeed the best thing is that pot in the ground, after putting the first layer of peat, sand, for a better water drainage.
The ripe fruit can be eaten fresh, dried or preserved in oil, plain or seasoned as our 'Spagnoletti' widely used in the south, filled with tuna and anchovies, olives, their flavor is more delicate, because it is less spicy.
For more information, contact the site, where I supported to carry out spot:
http://baobab.zeta-zone.eu/semi/coltivazione% 20peperoncino.htm
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