6 ott 2011
5 ott 2011
I MARRONI TRENTINI A POMARIA 2011
Come ogni anno, La Val di Non invita tutti a questo grande momento di festa e bontà: il SABATO 8 E DOMENICA 9 OTTOBRE 2011 torna l'appuntamento di "POMARIA", la grande festa della mela nella sua patria italiana: si potrà raccogliere la mela direttamente dall'albero assieme al contadino, imparare a cucinare il classico strudel e portarlo a casa con se, eleggere la "Più buona del Reame" e partecipare a tanti altri momenti divertenti e golosi pensati per grandi e piccini all'interno dell'antico borgo rurale di Casez.
Ma quest'anno in Val di Non ci sarà anche l'Associazione Coop. Castanicoltori del Trentino Alto Adige, che farà gustare i suoi straordinari marroni in un bello stand presso la fiera.
Castagne e mele, tutto all'insegna di una qualità straordinaria: quella che ci si aspetta da tutto ciò che è trentino !
Per maggiori informazioni, clikkate QUI
VIDEO SULLA SAGRA DELLE CASTAGNE di MARRADI, offerto dal B&B Sartoni
Il B&B Sartoni di Marradi ha realizzato questo bel video a fermo immagini sulla Sagra della Castagna e su tutto quel mondo che ci gira attorno.
Se volete avere delle informazioni sulla bella struttura del B&B Sartoni, clikkate QUI
Se volete avere delle informazioni sulla bella struttura del B&B Sartoni, clikkate QUI
4 ott 2011
POETRY OF FOOD : The Glazed Chestnut
Un bell'articolo sui marrons glacès dal blog POETRY OF FOOD
Lo trovate QUI
Whether it’s Fauchon, Hédiard, Ladurée, La Maison du Chocolat or any other patisserie or chocolate shop in France, when the holiday season approaches, all of them have one thing on their minds: the chestnut. No other nut enjoys the same status; it is the one nut that has been transformed into a delicacy and hailed as the “marron glacé,” or glazed chestnut.
Marrons glacés are simply made with two ingredients: sugar and Bourbon vanilla. Given that there are only three ingredients, one would expect pretty accurate results with little or no perceivable differences. Yet, like most things French and refined, it is the nuance that makes all the difference, regardless of the fact that the base technique is to boil chestnuts in simple syrup.
While this delicacy is also enjoyed in Italy, the first marrons glacés recipe was recorded at the end of the 17th century during the reign of Louis XIV, the Sun King, and served in his court in Versailles. Great style and fashions were born in Louis XIV’s court during this era of prosperity and enlightenment and spread to not only the rest of France but also the world. Since then, marrons glacés have become a seasonal institution – or should we call it an event in its own right.
Every fall, all of France is abuzz as it awaits the arrival of this seasonal treat, especially at Christmas when no self-respecting home can celebrate without it. The obsessed will make a “tour de France” to taste and pronounce their favourite of the season, but the selection and decision are not as simple as one might think. Indeed, there are hundreds of producers of marrons glacés, from the high-end Fauchon to the more accessible Marrons de l’Ardèche, one of the originals from the 1800s.
Not all chestnuts are created equal: A marron is a variety that has been bred to be a single uniform nut, as opposed to the typical chestnut, which has two halves with deep grooves that make it fragile, resulting in breakage during the cooking process. The most wonderful marron glacé is not too sweet, not brittle and not overcooked; it should be tender to the bite, and, most important, the flavour of the chestnut should be pronounced and not overpowered by the sweetness of the syrup.
Once you venture into the world of this delicacy and appreciate its poetry, there are other delectable flavours and varieties. Marrons glacés with cognac: The chestnuts take on the subtle flavour of this spirit without it overpowering them. Marrons glacés with rum: This is a match made in heaven! The Bourbon vanilla works in harmony with the dark rum. There are also chocolate-covered or givrés (sugar-frosted) marrons glacés.
With this being the only season to indulge in marrons glacés, they are well worth searching out in specialty shops or online.
Fotografia di Greg Vore
Lo trovate QUI
Whether it’s Fauchon, Hédiard, Ladurée, La Maison du Chocolat or any other patisserie or chocolate shop in France, when the holiday season approaches, all of them have one thing on their minds: the chestnut. No other nut enjoys the same status; it is the one nut that has been transformed into a delicacy and hailed as the “marron glacé,” or glazed chestnut.
Marrons glacés are simply made with two ingredients: sugar and Bourbon vanilla. Given that there are only three ingredients, one would expect pretty accurate results with little or no perceivable differences. Yet, like most things French and refined, it is the nuance that makes all the difference, regardless of the fact that the base technique is to boil chestnuts in simple syrup.
While this delicacy is also enjoyed in Italy, the first marrons glacés recipe was recorded at the end of the 17th century during the reign of Louis XIV, the Sun King, and served in his court in Versailles. Great style and fashions were born in Louis XIV’s court during this era of prosperity and enlightenment and spread to not only the rest of France but also the world. Since then, marrons glacés have become a seasonal institution – or should we call it an event in its own right.
Every fall, all of France is abuzz as it awaits the arrival of this seasonal treat, especially at Christmas when no self-respecting home can celebrate without it. The obsessed will make a “tour de France” to taste and pronounce their favourite of the season, but the selection and decision are not as simple as one might think. Indeed, there are hundreds of producers of marrons glacés, from the high-end Fauchon to the more accessible Marrons de l’Ardèche, one of the originals from the 1800s.
Not all chestnuts are created equal: A marron is a variety that has been bred to be a single uniform nut, as opposed to the typical chestnut, which has two halves with deep grooves that make it fragile, resulting in breakage during the cooking process. The most wonderful marron glacé is not too sweet, not brittle and not overcooked; it should be tender to the bite, and, most important, the flavour of the chestnut should be pronounced and not overpowered by the sweetness of the syrup.
Once you venture into the world of this delicacy and appreciate its poetry, there are other delectable flavours and varieties. Marrons glacés with cognac: The chestnuts take on the subtle flavour of this spirit without it overpowering them. Marrons glacés with rum: This is a match made in heaven! The Bourbon vanilla works in harmony with the dark rum. There are also chocolate-covered or givrés (sugar-frosted) marrons glacés.
With this being the only season to indulge in marrons glacés, they are well worth searching out in specialty shops or online.
Fotografia di Greg Vore
2 ott 2011
BLOG DOLCEPASSIONE: UN DOLCE SENZA GLUTINE
Sul bel blog Dolcepassione, ho trovato questa ricetta glutenfree con fichi, castagne e cioccolato.
E' una libera interpretazione dal libro "I dolci del sole" di Sal De Riso.
Per 10 persone
Per il biscotto alle castagne:
75 gr di burro morbido
50gr di zucchero
1 uovo + 1 tuorlo
50 gr farina di castagne (l'originale prevede le nocciole)
50 gr di maizena
50 gr di farina di riso
Per il ripieno ai fichi:
225 gr di fichi
100 gr di latte
35 gr di cioccolato al latte
15 gr di maizena
Per la crema di ricotta:
250 gr di ricotta di mucca
100 gr ricotta di pecora (l'originale prevede 350 gr totali di ricotta di bufala)
150 gr di zucchero
30 gr castagne fresche sbollentate (l'originale prevede le noci)
2 fogli di gelatina (mia aggiunta)
Per la confettura di fichi:
500 gr di fichi
200 gr di zucchero
20 gr di grappa
1/2 limone
Per la ricetta completa, clikka QUI
E' una libera interpretazione dal libro "I dolci del sole" di Sal De Riso.
Per 10 persone
Per il biscotto alle castagne:
75 gr di burro morbido
50gr di zucchero
1 uovo + 1 tuorlo
50 gr farina di castagne (l'originale prevede le nocciole)
50 gr di maizena
50 gr di farina di riso
Per il ripieno ai fichi:
225 gr di fichi
100 gr di latte
35 gr di cioccolato al latte
15 gr di maizena
Per la crema di ricotta:
250 gr di ricotta di mucca
100 gr ricotta di pecora (l'originale prevede 350 gr totali di ricotta di bufala)
150 gr di zucchero
30 gr castagne fresche sbollentate (l'originale prevede le noci)
2 fogli di gelatina (mia aggiunta)
Per la confettura di fichi:
500 gr di fichi
200 gr di zucchero
20 gr di grappa
1/2 limone
Per la ricetta completa, clikka QUI
1 ott 2011
MARRONS GLACES AUX PARFUMS DE COGNAC ET VIOLETTE
La vita è troppo bella per accontentarsi di un solo tipo di marrons glacès.
Così si sono inventati i marroni con il Cognac oppure con la violetta.
Eccoli, avvolti uno per uno in un'elegante carta metallizzata: oro per il marrone classico, argento per il Cognac e Lilla per la violetta.
La vie est trop belle pour goutêr un seul type de marrons glacès.
Ainsi, ils ont inventé le marrons glacès aù Cognac ou à la violette.
Ici, ils sont enveloppé un par un dans un élégant papier métallique : or pour le marron classique, argent pour le Cognac et lille pour le parfum violette.
人生は、マロングラッセが1種類のみのコンテンツであることがあまりにも良いです。そこで彼らは、コニャックや紫と茶色を発明した。茶色の古典的な金、バイオレットのためのコニャックとリール用銀：ここで彼らは、エレガントなメタリック紙に包んで一つずつです。
Così si sono inventati i marroni con il Cognac oppure con la violetta.
Eccoli, avvolti uno per uno in un'elegante carta metallizzata: oro per il marrone classico, argento per il Cognac e Lilla per la violetta.
La vie est trop belle pour goutêr un seul type de marrons glacès.
Ainsi, ils ont inventé le marrons glacès aù Cognac ou à la violette.
Ici, ils sont enveloppé un par un dans un élégant papier métallique : or pour le marron classique, argent pour le Cognac et lille pour le parfum violette.
人生は、マロングラッセが1種類のみのコンテンツであることがあまりにも良いです。そこで彼らは、コニャックや紫と茶色を発明した。茶色の古典的な金、バイオレットのためのコニャックとリール用銀：ここで彼らは、エレガントなメタリック紙に包んで一つずつです。
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