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sbrisolona Verona

photo taken Web

fallen into oblivion this post has magically reappeared, and this is the cake that I brought to dinner on a Saturday night a merry bunch of friends at home where the highlight was the "bigoli torcolo" a typical dish from Verona (big spaghetti and egg noodles) bigoli handmade using a contraption called torcolo that you see on the right ( on which it sits and runs a printing press just to drop the pasta) and I to stay in the local tradition I thought I'd bring sbrisolona.

The recipe is in the friendly contest Sara

The sbrisolona Veronese, whose name derives from brise (Translate crumbs) is a sweet name makes sense that since it is not sliced \u200b\u200bsweet to do, in fact for you to use a tap with his fist in the center and large crumbs that will emerge will be the portions to be drawn, it is a cake that has a very close relative in Mantua, from which, however, is distinguished by not use lard and eggs and is always accompanied by another local product who is the recioto of Verona Soave or Valpolicella  dopodichè vi sentirete in pace con il mondo intero......e visto che siamo in tema di tradizioni veronesi vi lascio con un proverbio tipico che la dice lunga sul piacere del buon bere  da queste parti
-    A ci no ghe piase el vin, che'l Signor ghe toga anca l'aqua    -   ^______^

Ingredienti per 6 persone
100 gr. di farina
100 gr. di fioretto di mais, macinata molto fine
120 gr. di burro a temperatura ambiente
100 gr.
of white cane sugar 100 gr. almonds with skins, I had to finish the Brazil nuts, and I used those.
the grated rind of a lemon
a small glass of brandy, or brandy, but not essential.

Preparation
Chop a handful of Brazil nuts with a third sugar, and cut roughly others.
Pour all ingredients into a bowl and mix with your fingertips until you get a compound "crumbs".
Take the "crumbs" and pour into the pan.
Fan the cake to settle and press lightly with the tips of your hands to compact the collection. The cake will be about two inches high.
Bake at 180 degrees for 45 minutes.
not be removed until the cake has cooled otherwise it breaks.

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pepper and pear spaghetti to the cheese

What I like to use the fruit in savory dishes, perhaps someone already knows a little more 'less, but I a small collection, so when I received an invitation from Ramona participating in this contest - fruit on the table - she probably did not know ma sfondava una porta aperta, e per l'occasione ho rielaborato un primo piatto che io non ho mai mangiato ma che quando mi è capitato di vederlo mi ripromettevo sempre  di fare, parlo della pasta cacio e pepe e partendo da questa pasta ho rielaborato la ricetta abbastanza semplicemente ottenendo un primo rustico e corposo usando degli spaghettoni all'uovo dalla consistenza grezza con l'aggiunta di pancetta e pere. Un buon piatto che vi farà arrivare alla cena senza brontolii di stomaco, garantito!!!

Ingredienti  : pancetta fresca, una pera piccola matura ma soda, cacio, pepe, spaghettoni rustici, vino bianco. Le dosi esatte le decidete voi a seconda della fame ^_____^

Preparation: Put water on to boil for the spaghetti, the bacon cut into small cubes and leave to cook slowly until the fat has melted well and made crispy lean, in the meantime, peel the pears and cut his When cubes. When ready remove the bacon from the pan and add the pear, raising the fire so they cook for a few minutes until dora, but making it to remain al dente, sprinkle with a little 'white wine and salt. Add the bacon and leave for a few minutes for the flavors come together. Grate the cheese, drain the pasta with the sauce and season it a good sprinkling of cheese and freshly ground pepper, I used to Sichuan, and then I gave a little lemonade flavor, once again add Serve sprinkled with cheese and pepper with olive oil to finish.