usually prepared by me, the spices and seasonings, I prefer them to those packaged.
To have them all on hand, after having carried out, and put on this page prepared
that I found on the web and find so scattered, each of these preparations has
many versions since, in general, bloggers after they found themselves on the web,
in preparing the modified, customized. What I did, too.
It 's very hard to remember where I got the various recipes, the idea of \u200b\u200ba blog, the proceedings from another
, preservation by others.
why I do not want to bloggers that they consider this as an unjustified appropriation
from me, because I assume that all versions are found on the web
daughters of other versions.
But, if someone would recognize her as one of these cases,
let me know so that we can put the link to the original recipe
aroma arancia (1) 
aroma arancia (2) con alcol 
liquore d'anice 
polvere aromatica 
arancia candita 
zenzero candito 
zucchero vanigliato 
Strutto 
vin cotto 
sciroppo di fichi 
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aroma arancia
I peeled with a potato peeler two untreated sour oranges, taking only the orange part,
and left to dry in a cool room for 5 ~ 6 days.
orange aroma (1) For the orange aroma was enough to mix the skins and place in a sterilized glass container well. Replaces
wonderfully synthetic orange aroma.
best preserved in the freezer.
orange aroma (2) alcohol For the orange aroma with alcohol: I shake the peel with the sugar, put into sterilized glass container
well and after 2 hours combined alcohol 95 °.
best preserved in the freezer.
For the quantity, enlarge the photo.
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liquor anise
I have put in infusione nell'alcol a 95° l'anice stellato, la cannella, la bacca di vaniglia, la buccia di limone.
Dopo 9 giorni ho fatto sciogliere lo zucchero nell'acqua bollente, dopo che si era raffreddato ho
unito l'alcol con le spezie e l'acqua zuccherata.
Ho lasciato riposare fino a sera, filtrato ed imbottigliato. 10~20 cc in impasti dolci daranno un
profumo molto intenso di anice.
Meglio conservare in freezer.
Per le quantità, ingrandire la foto
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aromatic powder
Spices of aniseed liqueur, infused in alcohol, I blend with the same amount of sugar
anigliato, put into a sterilized glass container well.
One teaspoon of powder in an aromatic sweet dough, will give a more intense aroma to cookies and cakes.
best preserved in the freezer.
For ingredients, zoom
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candied orange
I cut into strips of bitter orange peels left untreated, and put them in a pot with
cold water and bring to a boil. I deleted the cooking water and added other cold water,
bringing to a boil. I again removed the cooking water and more water added
cold when it began to boil, I turned off the gas and eliminated the cooking water.
I put on the chopping board to dry for a day.
low heat caramelize the skins I have made with the same weight of glucose and left to dry on the chopping
. Pass the vanilla sugar and put into a sterilized glass container well.
Likewise, you can also make lemon, grapefruit, bergamot, etc..
best preserved in the freezer.
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candied ginger
I peeled ginger and sliced \u200b\u200bthin enough. The procedure is identical with candied orange.
best preserved in the freezer.
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vanilla sugar
I put in a glass jar 800 g of sugar and a vanilla bean.
I mixed and set aside. When sugar is about to end, simply add more.
The same grape can be used until its expiration on the package of vanilla bean. Replaces
wonderfully packet of synthetic vanillin.
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lard
I sliced \u200b\u200bthe pork and bacon into strips and then put to cook over a low
with lid. In this way the fat is liquid, transparent and abundant.
As the fat melts should pour into a sterilized glass jar well,
it through a paper towel. Close the jar with the lid and allow to cool.
When hot, clear, cold and white becomes pomatia.
E 'much better packaged lard. See ( here) for the full preparation.
Keep in refrigerator.
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vin cotto
I squeezed the grapes with your hands, crush the potatoes I tried to squeeze the most out of beans.
I strained the juice and put it to simmer in a pot of steel, making
sobbolire gently for 3 hours, until it shrank by almost two thirds.
nearly 450 ml of juice came about 180 ml of mulled wine. See ( here) for the full preparation.
substituting honey in some regional preparations.
Keep in refrigerator.
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syrup of figs
figs 1 kg of water
Wash figs, cut in half and line them up as a layer in a saucepan. Cover them with water and simmer gently until
them they become very soft (4 or 5 hours).
collect the juice, causing them to drain, overnight, into a tightly woven cotton cloth.
The next day, wringing her hands with a cloth full of figs to extract all the juice possible. I have
ricavato 450 ml di succo che ho rimesso a sobbollire su fuoco debole, facendolo addensare
sino alla consistenza preferita.
Il mio risultato finale è stato 230 ml di sciroppo di fichi. Vedere ( qui ) per la preparazione integrale.
Sostituisce il miele in alcune preparazioni regionali.
Tenere in frigo.
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oil flavored with chili
chillies
extra virgin olive oil '
oil Wash and dry the peppers, put them in a clean glass jar and cover with olive oil.
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