For Halloween we propose a version of pancakes with spelled … and the result of the day!
pumpkin pancakes and spelt
what is necessary:
6 people
200g yellow pumpkin
200g boiled spelt
100g flour
80g of butter
50g of grated pecorino cheese
2 shallots
2 eggs
a glass of white wine
a glass of milk
salt and pepper
400g of bèchamel sauce
for the bèchamel sauce:
(serves for 400g)
50g flour
60g of butter
½ litre of milk
Halloween in itself is not exactly an Italic celebration, but in the province of Lucca gloomy legends of sinister characters are handed down from father to son since time immemorial. So Streghi, witches, demonic pacts and Linchetti characterize Lucca and the Garfagnana above ground making it magical and mysterious..
So it is not hard to link these ancient tales of evil beings to the traditional night of the witches celebrated around the world every October 31 and revived thanks to the charm of this legendary night all fears of our ancestors.
We combine traditional folklore with this recipe based on pumpkin halloween prepared to decorate a delicious variation of the traditional “Farrotto” of Lucca.
Farrotto of yellow pumpkin
What is necessary:
200 g. spelt beans
¼ pumpkin ripe and mealy
½ cup white wine
vegetable broth
cheese “Grana”
olive oil, salt and pepper
The street food is not born yesterday!
In August many fairs and festivals in countries are an opportunity to enjoy light snacks and delicious, prepared according to tradition, great for snacks and breaks not binding.
In October days are getting colder and sun sets early. In the streets of downtown a strong smell, sweet and a bit burnt, and by small braziers at the crossroads of the roads are raised clouds of smoke that mix the autumn mist. The seller most picturesque in front of one of these braziers invites passers-by with chants at regular intervals “mondinee… mondine calde!” It’s time of chestnuts… of meetings at the fireplace to get one’s own hands dirty in the peeling…
Giovanni Giovannoni is the president of the Association “Rosso e i suoi fratelli.”We take care of sowing, harvesting, storage and sale of the beans in the Lucca”.
The family of Elena Carmignani, wine producer, is one of the oldest in Monatecarlo, active since 1386 have been handed down thispassion from generation to generation. Eight hectares of vineyard yield good whites and reds from various grape varieties: Trebbiano, Vermentino, Malvasia white, Roussanne, Semillion. For the Montecarlo DOC red wines: sangiovese, canaiolo, syrah, merlot, cabernet, ciliegiolo and other varieties for the IGT, that, unlike the DOC, have a less rigorous discipline and allow you to add creativity and tastein production.
from the Aia of Massimini, the second stage of the tasting path of the counties of farro, here is the farrotto with leeks, for six people, to appreciate it together!
What you need:
450 grams of farro della Garfagnana IGP
3 leeks
pecorino cheese
salt, pepper, extra virgin olive oil
a glass of white wine
a liter of vegetable broth
Lorenzo cultivates and sell spelt of Garfagnana, he is president of the consortium IGP spelt ; one who knows what he is talking about. He tells about his company, his land, and his words reflects how much the cultivation of this product is credit to this rich territory of healthy food, grown and produced with the slowness and the passion that makes things .. Good.
