TURKISH TURKISH RECIPE
Monday, November 15, 2010
Doll House The Clothing Line
TURKISH RECIPE:
BREAD "Tellico" SAY ',
"Ramar FLAVA"
O slang bread MANIN
Turning the world will always find new recipes, and this is quite strange happened to my family in Turkey. Going to live in the hills of Bolu, a city halfway between Istanbul and Ankara, one day at a local market to sell my mother saw mushrooms of all kinds, including hands "Tellico " (read Tellig) , who obviously knew well, but in our house you collect little, just to put some sauce mixed in with the polenta. My often go to Turkey , because they love those places even as our 30 years ago ', but also in modern convenience, where the population is still warm and inviting you home for a chai in tea, even if you have just met, but in particular we are going to mushroom, where he found many people, especially, Caesar and mushrooms, but there are just born that year, and find other species such as the hands ....
(A day riding in a small town, my got acquainted with the mayor of the town, happy to act as cicerone, and invited them to visit the area and then to eat at one of the many Turkish homes in the city. Were able to taste this strange bread, which was explained to be a bread made with "Tellico", namely "Hands", or with the scientific name in Latin 'Ramaria Flava'.
tasted it and found it good, my mother very good cook, he has managed to give the recipe, which uses often.)
Here's the recipe:
FOR Sauté the mushrooms
300 Gr of hands
1 medium onion
2 tablespoons oil
A pinch of salt and pepper.
INGREDIENTS
BREAD DOUGH
500 gr of flour "00"
1 cube of yeast.
Half a glass of warm milk
1 teaspoon sugar
2 tablespoons oil
PREPARATION First you wash your hands quickly , dry with a towel, slice it very thin and browned in a pan where we have already put finely chopped onion and golden, salt, pepper and two tablespoons of oil.
let it dry all the water contained in the mushrooms, until they turn brown, orange-brown, of course without burning anything.
In the meantime, while the mushrooms are cooking, put the fresh yeast in half a glass of warm milk and a teaspoon of sugar. Stir well and wait at least 10 minutes for the yeast to swell and form a foamy mass.
When the mushrooms are ready, take, flour and spread it in a heap, (better if everything is done in a large bowl for less dirty kitchen, unless you will not find it more comfortable on the table appropriate for working the dough) , fried mushrooms with salt pepper and a tablespoon of oil. Add
then also the yeast and mix everything.
The dough should be soft to the touch, but strong and elastic, if it is a bit 'too dry and hard, add warm water slowly, until they satisfy the consistency. After
must make a ball, lightly crush the top, and place it inside a transparent Pyrex baking dish, (for easy monitoring of cooking in the oven), and a little 'flour (to make it easier to remove the bread from the pan when it is ready).
The dough must rest for at least 3 hours in a warm place in winter you can put on a radiator or in front of the oven door open.
Bake the pan with the preheated oven at 200 °
half cooked, take it out for a few seconds, to grease the surface of the bread with a brush moistened with the last tablespoon of oil in a cup in which hot water is also mixed.
This is a trick to keep the crust soft bread.
This bread crumb maintains a soft and crumbly at length, and is easy to keep for many days, indeed, precisely because of this quality, you can easily freeze it after it was put into a special bag. Pulling flowers to eat, you will find it exactly as it was cool, especially if you pass in a few minutes in the oven.
This bread can be done probably with other species of the fungus-like consistency, Mom has never prepared, even with some mixed mushrooms, such as clubs very young and still closed, some mushrooms, or chanterelle.
Ramar FLAVA
Ramaria The Flavian, that is, the yellow hand, is a fungus of medium proportions, but flashy looking, looks like a yellow sea coral, also resembles the trunk of a shrub with branches that are organized in the jagged, more subtle and fine, their appearance can remember lots of little fingers, then called the "Fingers" or "Ditola yellow" in the jargon fungaiolo. More specifically, all species belonging to the family of 'Ramaria', are slightly laxative, so do not overdo it in the drink.
Attention also to certain individuals as 'pale Ramaria' if eaten in large quantities, it becomes dangerous, causing serious poisoning, and for all, better to use the part closest to the root ends that are more bitter and fibrous, in any case best eaten cooked.
The yellow hands, were already known in antiquity, and although not all have seen them, or they eat, in my experience, I know that you like is very popular in Turkey and Pakistan, where such are not consumed are considered even poisonous mushrooms.
grows in the mountains and plains, to the colonies, among beech and birch chestnut trees in sites with moist soil in late summer and you can pick up until late autumn.
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