Robserving the seasons is a necessary act. And then let’s go back to prepare preserves at home: jams, jellies, mustards, sweet and sour vegetables to enjoy the flavors of the earth all year round. The Big Book of Corserves (Slow Food Editore) contains 170 recipes, sweet and savory. Among the less usual ones, courgette compote and pomegranate syrup.
Cauliflower gardener
INGREDIENTS:
8 ounces of cauliflower florets
2 bay leaves
1/2 l white wine vinegar
sugar
coarse salt.
Procedure
Wash the cauliflower florets thoroughly (for an even more pleasant effect, choose them in different colors), transfer them to a large saucepan, cope with water and vinegar in equal partsadd the bay leaf, a teaspoon of sugar and one of salt. Place on the heat and bring to the boil.
Cauliflower gardener. Recipes and photos taken from “The big book of preserves”, edited by Federica Vizioli (Slow Food Editore).
Blanch the vegetables for a few minutes (they should still be al dente), remove them with a slotted spoon without throwing away the liquid, then place them on a clean cloth to dry and cool. Place them in previously sterilized jars and pour in the vinegar and water mixturewhich you will have filtered. Close hermetically and pasteurize everything for at least 20 minutes in boiling water.
We recommend waiting a month before consuming it.
“The great book of preserves”, edited by Federica Vizioli (Slow Food Editore).
Candied peels
INGREDIENTS:
500 g orange peels
500 g sugar.
Procedure
Soak the peels in cold water for a whole daychanging the water several times. Prepare a syrup by boiling the sugar in 600 milliliters of water. Dip the peel and cook for a quarter of an hour; let it rest for 12 hours.
Candied peels. Recipes and photos taken from “The big book of preserves”, edited by Federica Vizioli (Slow Food Editore).
Bring back to the boil, cook for a couple of minutes and let it rest for another 12 hours, repeating everything twiceAnd. Drain them and let them dry on a cloth.
Already mentioned by an eighteenth-century Piedmontese confectioner, these candied orange peels – or zest – were handed down and imposed as specialties of Carignano (Turin). The original recipe calls for them to be very soft, glazed rather than candied: the process required eight days during which they were cooked in the same water in which they had been infused with the same quantity of sugar, until the syrup was completely absorbed.
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