Torta di riso (o degli Addobbi)
Torta di riso (o degli Addobbi) Filippo Trapella shares his recipe for torta di riso, a delicious Italian rice cake flavoured with candied citron, vanilla and powdered amaretti biscuits. This Emilian Torta di riso or 'Torta degli Addobbi' in Italian, is a simple and tasty dessert.2017 streaming
Buongiorno, amici! After a bit of a hiatus, I am so happy to be talking with you about Italy again. On every trip to Italy, we try to visit somewhere new, in addition to sentimental favorite locations. Last time, we skipped the Emilia-Romagna region— too many other places to go! And a great decision it was; I think that if I had to choose the cuisine of one Italian region as my favorite, Bolognese cuisine would be it. Now, before I get into specific dishes, let me first address a great American misconception: There is no such thing as Spaghetti Bolognese!
Filippo Trapella shares his recipe for torta di riso, a delicious Italian rice cake flavoured with candied citron, vanilla and powdered amaretti biscuits. To give the cake its traditional sticky crust, Fillipo glazes it with Amaretto, before chilling it for several hours. The folder name ' ' already exists. Please choose a different name. This cake was originally prepared for the Addobbi festivity — an old feast day to celebrate the anniversary of a Parish — but today it can be found all year round.
The rice cake is a typical dessert of Bologna and surroundings. The recipe has spread to several towns in the plains. This recipe has been collected in Anzola. The cake is tied to the feast of Corpus Christi, called the festa degli "addobbi". In this occasion the image of Corpus Christi was carried in procession and the exterior of the houses was decorated with banners the "addobbi". In the countryside - Babette explains in "La Cucina della Prateria Bolognese" - this festival is celebrated by dividing each village into 4 districts and each district celebrates once every 4 years, in rotation, while in the parishes of the city the event celebrate the anniversary of 10 years.
Put on a pot, boil the milk and add the rice, the grated lemon peel, a pinch of salt and the vanilla-flavored sugar. Cook the rice, when cooking is complete the milk should be soaked up almost completely. Pour the mixture into a bowl and let the rice cool down, while the rice is left to stand it will soak up all the milk that was left from the cooking process. Pour the mixture into a baking tin greased with butter and sprinkled with breadcrumbs, the dough should be of a uniform height, of cm. When the surface of the cake forms a golden and crisp crust take the cake out of the oven, let it cool down and then moisten the surface with the remaining liqueur, after having made small holes with a toothpick. Take the cake out of the baking tin and cut it into diamond-shaped pieces. Pet friendly.
It all began in , when the Italian Academy of Cuisine was founded, an institution whose aim is still to protect the Italian gastronomic tradition. When it comes to gastronomic tradition, one can not but immediately think of Bologna: the Delegation of San Luca has brought together 10 symbolic recipes of classic Bolognese cuisine in a single document, depositing it to the Chamber of Commerce. Known all over the world, tortellini are squares of puff pastry stuffed with minced meat, folded into the characteristic shape that resembles a navel and cooked in the broth. Together with tortellini, they are among the most famous Emilian dishes: we all tasted this rich first consisting of thin layers of puff pastry, interspersed with meat sauce. We all know them, but not everyone knows that the classic Bolognese lasagne is green the pastry is made with spinach. Among the recipes of the Bolognese cuisine, another great classic with ancient origins: according to legend, these thin strips of egg pasta 8 mm wide, were invented on the occasion of the marriage of Lucrezia Borgia with the Duke of Ferrara, in , while Bolognese meat sauce made its appearance on the tables of nobles in
Torta di Riso
Emilia-Romagna: Torta di Riso Bolognese