A scuola di cucina in Fortezza con Cledy!

Un'esperienza unica di sapori, aromi, consistenze, insomma l' essenza della cucina e tutti gli strumenti che servono per stupire i vostri ospiti in una cena tutta italiana. Usiamo gli ingredienti biologici di filiera corta perlopiù di nostra produzione, si raccolgono erbe aromatiche ed ortaggi direttamente dal nostro giardino nella nostra azienda agricola biologica. Ci divertiamo con le mani in pasta a scoprire le virtù dello zafferano DOP autoprodotto e dell'olio extra vergine di oliva, saprete così facilmente scegliere gli ingredienti giusti dagli scaffali una volta tornati a casa. Vi aspetto nella cucina di Fortezza de' Cortesi! Per saperne di più.... scrivi a info@fortezzacortesi.com

Cooking class at Fortezza de' Cortesi!!

An experience of savours, flavours, consistence, you will be aware of the essential secrets of cooking, giving you all right instruments to share them with your friends and amaze your guests during your genuine Italian dinner.

I will show you the organic row ingredients we mostly use for our recipes; we ‘ll pick aromatic herbs and vegetables directly from our garden in our organic farm, then I’ll give you some basic information on our self produced saffron DOP and extra virgin olive oil, so that you will have no difficulties to choose the right ingredients from the shelves once back home.

Come and stay with us!!!! ask for more info to: info@fortezzacortesi.com

In cucina con le erbe spontanee!!!

Ho partecipato di recente ad un laboratorio di cucina per l’uso delle erbe spontanee che si possono trovare nei campi a primavera. Un’ esperienza molto stimolante, un ritorno alle radici, quando in campagna si raccoglievano erbe che oltre al gusto univano proprietà depurative e digestive. E così via con un delicato risotto all’ortica, l’insalatina di pimpinella, tarassaco e foglioline di papavero, l’arista alla senape e finocchio selvatico e per finire la panna cotta con un delizioso sciroppo con le viole. Una delizia al palato, un menù piacevole e saporito! Da qui voglio partire quest’anno con i miei ospiti, con proposte di piatti e ricette che si rifanno ad un patrimonio di conoscenze che ci aiutano a vivere meglio e con più gusto, un uovo modo di nutrirsi che valorizzi e rispetti le risorse che il territorio offre!!

Primavera, primavera!

Ci siamo è ritornata, e il nostro cuore ha proprio bisogno di leggerezza.
Mentre porto a spasso i miei cani ritrovo nei prati intorno casa e ai margini del bosco le piante spontanee che finalmente mi dicono che il grande freddo è un ricordo (anche se in casa il camino ancora scoppietta rassicurante). L’ortica, ottima per le zuppe, il tarassaco con cui fare una squisita insalata depurativa in cui aggiungere delicate violette, il finocchio selvatico da non dimenticare nella preparazione dell’arista. Qua e là di nuovo i piccoli fiori gialli della calendula a testimoniare che il ciclo si ripete infinito.

Saffron special dessert recipe from San Gimignano

Saffron is used in the kitchen for recipes ranging from appetizers to desserts. Here's a delicious pie, "grabbed" from the chefs of our Restaurant Dulcisinfundo of San Gimignano. It is pretty easy, very tasty and got a great final look. Only a few days ago I explained the recipe during my cooking class and it was success!
here is the Ricotta Pie with saffron recipe for 6 people:

Ingredients:
400 g ricotta cheese
250 gr flour
4 eggs
100 gr sugar
1 cup milk
1 / 2 cup sunflower oil
24 g sachet yeast
lemon peel
butter
1 packet of saffron and a half of pure DOP San Gimignano from 0.10 gr
6 stencils impulse

description:
Crush the saffron in a mortar and add it to the previously warmed up milk. Mix well eggs and sugar. Stir in ricotta, lemon peel, oil and milk with saffron. Stir well being careful not to remove the compound. Sift flour with baking powder and mix thoroughly.
Grease and flour the stampini. Pour the mixture in the molds and bake at 180 C° degrees for 40 minutes.
Take out the pies from oven, let them cool, remove cakes from the molds and serve sprinkled with powdered sugar. Decorate as desired.

Saffron in the kitchen

There are several recipes in which saffron can be used. From appetizers to desserts, its peculiar flavor due to the presence of the elements that compose the picrocrocina and its scent made up of active ingredient safranal joined to the beautiful yellow gold color given by crocin, makes it one of the most unusual and versatile spice.

The Romans used it to prepare dishes for cooking game and aromatic wines. Arabs for cakes and breads. During the Middle Ages and the Renaissance it was used for the preparation of "crayons" spices and meat pies, breads, soups, cakes savory, vegetables and legumes in meats and cheeses, fruit and cakes.

Today, appreciated by the best international chefs including those in the restaurant "Dulcis in Fundo", San Gimignano, is used for preparing countless recipes and creative cooking.

Saffron: Aphrodisiac and Therapeutic Treatments

Its scientific name is Crocus Sativus Linnaeus while its name "saffron" derives from Arabian "za'faran" which means yellow. The plant is a perennial bulbous of the Iridacee family. The beautiful purple flower gives the three red stigmas in the middle, which once dried according to technical specifications, they are called "saffron". It takes about 150,000 flowers to obtain one kilogram of product.

Considered precious since ancient times, saffron was used in Persia as an aphrodisiac. In Greek mythology, Hermes, the patron god of love, awaken his sexual desire with saffron.

Actually it has been proved effective against impotence and frigidity, stimulates appetite, it is a cardio-tonic and a strong antioxidant. Helps the metabolism of fats, carbohydrates and proteins. Protects against damage caused by free radicals and improves blood flow to the brain and memory. Useful against cough, indigestion, insomnia and reduces menstrual pain. It is also useful in the treatment of light depression. For external use it is used to treat contusions and bruises, burns, bruises and in the preparation of astringent eye drops.

Recent studies testify the effectiveness of this spice for leukemia, breast cancer and Alzheimer's disease.

It has to be used in small doses because too much can be lethal, causing severe poisoning, abortions and lead to death from internal bleeding.