Amatraciana

Spaghetti with Amatriciana Sauce close-up on a plate. Horizontal Spaghetti with Amatriciana Sauce close-up on a plate on the table. Horizontal amatriciana stock pictures, royalty-free photos & images

Today I had an early brunch dictated by my daily work schedule and at about 19H00 I was ravenous. I fortunately was working the preserved meats from the curing room and noticed a very attractive piece of GUANCIALE (cured pork cheeks) , which off coarse called for Bucatini all’amatriciana. What a wonderful recipe for a delicious pasta with only a few ingredients. Fry the finely chopped guanciale with a few cloves of garlic. Add Passata and cook for about 20 minutes. Also add black pepper, but no salt as the guanciale is quite salty. Keep the sugo moist be adding water from the pasta pot. Boil bucatini pasta in lightly salted water and when al dente, drain and add to the sugo. Cook and toss for another few minutes, then add shredded fresh basil. Toss and serve hot. Add a lot of grated parmigiano reggiano and ENJOY !!!

Do not forget the home made red wine to wash it all down !!!!!

BILTONG

Biltong

Cut the meat (Silverside, Topside or Rump) into strips of about 25 mm thick. Remove excess fat, but not all. Also clean meat up by removing connective tissue, lumps, glands and non solid pieces of meat.

Mix enough 25 : 75 :: Worcestershire Sauce : Brown Vinegar to quickly dip and rinse the meat in and then put in a flat container, layer by layer. Sprinkle Biltong Spice Mix to start with in the container, then follow with a layer of meat. Repeat until all the spice and meat has been used. Put in fridge for 12 hours, turn and put back in fridge for 12 hours.

Meat can be hanged as is, or washed with a 10% brown vinegar water solution (boiled and cooled) and then hanged. Make sure the hanging area is about 12 C and well ventilated.

Biltong Spice Mix

For every 1kg of meat mix the following spices:

  • 18 g coarse Salt
  • 2 g coarse cracked Black Pepper
  • 1 g brown Sugar
  • 4 g coarse roasted and screened Coriander
  • 1 g Sodium Bi Carbonate

Mix all spices well together

Pizza Rustica – Italian Easter Pie

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It is Easter, so in the absence of grand children, chocolate eggs, dyed eggs and the like Mrs BYF made a Pizza Rustica. It cannot be called traditional I suppose, lacking mortadella and prosciutto. I did have some ricotta left as well as some soft cheese that happened and has no name, plus some mozzarella that would not stretch, so the cheese was sorted. I sliced some home made salami and guanciale and that sorted the meat. The pie turned out great – my Nona would have approved.

PIE CRUST

Whisk 10 g dry yeast and 10 g sugar in enough lukewarm water to dissolve the sugar and yeast. Leave until the mixture is foaming

500 g flour

150 g butter softened

2 eggs  lightly whisked

10 g salt

Mix all the ingredients including the yeast together. You should have a stiff dough like a pasta dough after kneading it a bit. Let the dough stand in a warm spot until the yeast is activated. Roll the dough out thinly and line a spring form cake tin

Set oven on 190C

FILLING

3 eggs, lightly whisked

500 g of cheese and ricotta combined

100 g guanciale very thinly sliced

100 g salami very thinly sliced

Pepper to taste

Combine all the ingredients well

Line spring form pan with 3/4 of the pastry dough

Pour the filling into the pan. Roll out enough pastry to make a lid for the pie. Prick within a fork

Bake for 35 minutes

ENJOY and do not forget to wash it all down with a glass of good homemade red wine

Vino di Fiori di Sambuco (Elder Flower Wine)

2018-12-24 - Elderberry Harvesting Team

The Elder Flower Pickers hard at work. We had a trial run a few weeks ago making Elder Flower Sparkling Wine. It was delicious. We set out to harvest enough before the flowers disappear, at which stage we will attempt elderberry wine!

Vino di Sambuco ( elder flower wine ) Recipe as it happened step by step

2018-12-03

Add about 1 Liter Elder flowers, stems removed, to a 10 L plastic drum and cover with 5 Liters of boiling water – seal

2018-12-04

Stir in 1 Kg of Sugar until dissolved

Ad lemon zest of four lemons

Ad lemon juice of four lemons (about 210 ml)

Re – hydrate yeast by adding 6 g ‘GoFerm’ and 5 g ‘Lalvin EC1118′

(the seller is called Make Wine) and 50 ml of cooled boiled water Leave for 30 minutes

Add re – hydrated yeast to the must

Add 4 g ‘Ferm Aid ‘ to the must

SG (Specific Gravity measured with a Hydrometer to determine the sugar content) – 1.055 (Ad more sugar later)

Stir very well and put lid on tub – ferment on the must

Stir twice daily

2018-12-08

Rack and filter into two X 5 Liter Damigiane or large glass wine bottles. Top up with about 0.5 Liter each of 1.09 SG sugar syrup

Airlock and Ferment

SG – 1.06

2018-12-11

Rack and Filter

Airlock and Ferment

SG – 1.04

2018-12-15

Rack and Filter

Airlock and Ferment

SG – 1.02

Top up with 200 ml (100 ml per Darmigiana) of SG 1.09 Sugar Syrup

Taste – Pleasant, sweet and a bit bubbly

SG – 1.04

Airlock and Ferment

2018-12-20

Still fermenting slowly

SG – 1.02

Rack, Filter and Bottle in a Champagne bottles

Drink and ENJOY!!!

 

 

Salami and Sausage making time

There is no better way to spend a Sunday, with a few good friends, to convert the pig and stag that crossed our way a few days earlier, into some delicious products.

The temperature in my “Meat Curing Room” is ideal at 8 – 10 C at this time of the year, but I would have preferred the humidity to be less than 60% to allow for proper curing and drying – hopefully it will get a bit less humid over the next few days.