Hello, Silvia's speaking.
do not have much sleep and the heat is terrible, and then to pass the time I start my project born here in delicious recipes round focum House.
Who knows why I suspect that none of our friends will want to make the recipes, in this case, try going to see if there's anything that we offer but only if you bring the beer: D
You should know that one of the things that make particular House focum over the blonde is the arrival of the package calabro acchittato by Mrs. Frances, the mother of the blonde.
that I love to receive and send letters and parcels have been enraptured by the view out of the mega box inspaghettato to art (always at the edge of the 30 kg!) a whole box of oranges, fresh vegetables, bottles of oil, various kinds of excellent fruit and eggs wrapped!
EVER 'PROUD TO BE SOUTHERN! From the north we'll never get these things ...
Oranges are finite in salads, juices and a generous offer to provide the skin that I was able to grind to get a fragrant powder 10. So I created a
shichimi togarashi like of which I speak in the future maybe.
What does the package with the recipe? Well, we often can not dispose of all the vegetables of the Calabrian so I decided to get something that is preserved in time, but do not pollute the house because someone hates the smell of vinegar especially when cooked. Personally
I do not like pickles mushy, too much vinegar, a bit 'anonymous, but above all need to heat the stove for hours and cook the vegetables in vinegar ...
We therefore propose a surefire way to create great additions to salads, pickles, however, that "cook" in vinegar at night without you to do more.
House focum particularly recommend this version: green peppers, cucumbers, zucchini white, garlic, hot peppers from Calabria, many minds, shichimi TOGARASHI: field-tested.
Ingredients:
- vegetables "hard" choice (such as zucchini, cucumbers, peppers, peppers, eggplants and carrots)
- fresh garlic slices dried spices (mint, whole chili broken in half, orange peel, nori strips, oregano, fennel seeds, in short, as it happens)
- white wine vinegar salt
- better extra virgin olive oil
It starts the day before.
Wash in running water a cloth (preferably weft "hairy") to remove traces of fabric softener and put it to dry.
Delete any part of the internal aqueous cucumbers, the spongy inner part of zucchini and eggplant, peppers, seeds and pith.
slice to your liking (slices, julienne strips or large) the vegetables and put them in a glass or ceramic bowl strictly.
Sprinkle with salt (per 100 grams of vegetables a teaspoon of salt), stir and let stand a couple of hours so that would release liquid.
Tilt the bowl to remove as much water can be formed.
Sprinkle the vegetables with vinegar, so there we covered wire, add garlic slices and give a stir.
Allow to rest overnight and then drain them, put them on canvas, close the bag and twist it so that you can lose more vinegar.
(I recovered the vinegar, if there were in hot peppers, pickles or to make other household cleaning descaling type mixers bathroom!).
If possible spread all the vegetables on a tray to dry in the sun or covered with another cloth (also re-washed before).
Take the jars and check the integrity of the caps.
Pass them in boiling water to sterilize and dry them or go inside and underneath the cap a handkerchief soaked in vinegar.
In a glass or ceramic bowl always put the dried vegetables, plenty of oil that can dress, various spices and mix.
Take a jar at a time, pour half cup of olive oil then roll in making sure that veils all over the glass.
Add the vegetables and press it little by little by adding a tablespoon of olive oil each time if you see one dry.
Press down well and put the appropriate circles of plastic to stop the vegetables, if you have them.
At the end of filling the jars made by pouring oil to cover plenty of vegetables, otherwise they can become moldy.
Putting aside for the winter in a dry and dark.
oil eliminates the risk is great for salads.
