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Culinary Primer: Vegetable Aspic

If you look at the sunset is my Annina

Se contiamo le stelle è per te Annina mia

ma se vuoi fare qualcosa per me amore mio

stai zitta

[ Annina  - M. Gazzè]

Facciamo un gran bel respiro e iniziamo questa nuova (folle?) avventura .

Per il nostro Abbecedario , alla lettera A abbiamo scelto " Aspic " per un motivo molto semplice: mai fatto un aspic in vita nostra . Le We like challenges, you know everyone, and so Trattoria now is the first aspic. From Criticón which we must now say that the first aspic (which we will never forget!?) There has totally convinced. It must be said that we still do a little 'practice with Sign.ra jelly (so far used only with the sweet) ... but if you are a attentive readers will have noticed that we also used the 'adjective' first ", which means that our heroine not give in and within these two weeks will find the time and way to make a second attempt. Because it is known recipes, such as exams, not never end ...

The recipe we got (almost full) from the book convict who first made us reflect on our shortcomings culinary, including, of course, the 'aspic. This is the book "The Encyclopedia of Italian cuisine " Volume "appetizers."

Ingredients (for 1 loaf pan):

• 3 carrots 250 gr. green beans 1 red pepper
• salt
• jelly 1 tablespoon of vinegar

Ingredients for gelatin:

• 3 packets of gelatin prepared for
• 275 ml.
• vegetable broth 275 ml. Water

Preparation:

Clean and cut into julienne carrots and bell pepper (if you want to leave some for garnish washer).

Boil the vegetables al dente in lightly salted water, drain and cool.

Prepare gelatin by mixing the appropriate preparation in a small saucepan with cold water, then put on the stove and add the vegetable broth, stirring constantly. Cook on low heat, stirring constantly, bring to a boil and boil for 1 minute. Remove from heat, add the vinegar and let it cool without congeals.

Pour into the mold a little jelly and store in refrigerator until it is thickened. Therefore you have of the vegetables (if you have left out the washers, use those), cover with a tablespoon of jelly and put back in the refrigerator.

Continue alternating the vegetables and gelatin until all the ingredients, ending with gelatin. Let cool in refrigerator for at least 2 hours before serving.

Before serving, dip the mold quickly in hot water and then turn the aspic on a platter.

A as ...

... Anvedi that recipe!