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Spaghetti with meat sauce duck with red wine reduction

Almost ... almost ... I think I'm waking up from hibernation ....

Eh eh ... we wanted the contest Lydia for me to publish the recipe last year!
And luck that yesterday I went to her blog to check the rules of the game, otherwise I would not have ever made.
I do not know ... maybe I dreamed ... but I thought I read about an extension to January 15 ... Mah! Mysteries of the human mind! Haha!





This recipe is the review of "co Bigoli 'Anara the" pot of traditional cuisine of the Veneto, my region.

Ingredients for 4 servings: 320 g
Garofalo spaghetti nr 9
300 g of minced duck meat

1 small onion 1 carrot 1 celery

1 bay leaf 1 sprig of
thyme, juniper berries

3 3 cloves 3 peppercorns

1 cucchiaio di concentrato di pomodoro
1 bicchiere di buon vino rosso
1 bicchiere di latte
olio extravergine e sale q.b.

Per la riduzione di vino rosso:
100g di vino rosso di buona qalità
15 g di zucchero

Preparazione:
Scottare il macinato d'anatra in una padella in modo da sigillare i succhi.
Nel frattempo preparare una mirepoix con le verdure e soffriggerle con un po' di olio in una casseruola a fuoco dolce.
Aggiungervi la carne, deglassare col vino rosso il fondo di cottura nella padella ed aggiungerlo al ragù.
Mescolare bene il tutto, unire il concentrato di pomodoro sciolto in una tazza di hot water.
Stir and add milk.
spices in cheesecloth and place the thyme sprigs and close it well so that everything stays inside. Put in saucepan along with bay leaf.
Cook on low heat for an hour and a half, keeping the sauce always soft if necessary adding hot water.
When cooked add salt. Meanwhile
reduce on medium heat to 100 g of red wine with sugar until it reaches a syrupy consistency.
Cook the spaghetti in salted water, drain and toss with the sauce.
Arrange on warm serving dish, add more sauce and a drizzle of red wine reduction.


With this recipe I participate in the contest "past the post @ @" of Tzatziki at breakfast and pasta Garofalo

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GREETINGS! My Christmas

foodblogger To all my friends and readers of my blog, I wish you a merry Christmas and a happy 2010.

Hugs all round.

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The stimulus comes from Christmas Contest "The Tronchetto .... In all its forms" e l'idea è stata quella di dare al tronchetto tradizionale di Natale l'aspetto di un tronco di pino, con la corteccia un po' screpolata, cosa tipica di quest'albero.

Altra rivoluzione della ricetta sta nell'impasto che è a lievitazione naturale e poi sfogliato.Essendo l'involucro molto sostanzioso, l'ho farcito con la mia crema pasticciera all'arancia e gocce di cioccolato che danno una gradevole croccantezza.

Ed ecco la ricetta:

Ingredienti del primo impasto:

200 g di pasta madre rinfrescata due volte

250 g di farina 0 più q.b. per la spianatoia

80 g di acqua tiepida

1 cucchiaio sugar 1 egg

30 g butter cream

Mix all ingredients, adding butter last.

When this will be absorbed completely, have a ball, affect cross and leave to rise, covered with foil, until the cross is not fully open (about 5 or 6 hours).

Ingredients of the second dough: Dough

previous

0 150 g flour 50 g unsweetened cocoa

80 g of sugar flavored with vanilla bean

50 g of honey orange

Rum 1 tablespoon butter 30 g ointment

Knead with the same procedure of the previous dough and let rise overnight in the refrigerator well covered by the film.

Ingredients for the stripping, filling and frosting:

120 g of butter cream custard

light orange

a handful of chocolate chips 1 egg white

100 g

unpeeled almonds 1 tablespoon granulated sugar

80 g of icing sugar

icing sugar to sprinkle

Preparation:
After leaving the mixture a couple of hours at room temperature, flatten on a floured surface by pulling the dough rectangle.

With the help of a spatula to spread the butter about 2 / 3 of the rectangle, leaving a margin of 2 cm.

Fold the strip of dough and butter on half the butter and over again, fold the flap that remains.

have three layers of pastry that enclose two of butter.

Press with a rolling pin to seal the edges and leave the dough in the refrigerator about 15 minutes wrapped in foil.

Continue giving two to three folds pastamantenendo a rest period of 30 minutes between a wound and the other. Once the leaf roll out the dough always a rectangle, spread the cream Orange (previously done and cooled) with chocolate chips and gently roll up the whole.

With a cross cutting off a piece that will be the side branch of the nozzle.

allow to rise in two separate die roll made with baking paper (to understand must seem like two tubes, closed with staples at the top and sides. I hope I have been clear), so that brewing maintain the round shape. A rising

completed bake at 200 degrees for 20 minutes, meanwhile mix the almonds with sugar and, when ground into flour, mix with icing sugar. Beat the egg white to light foam and mix everything.

Open lo stampo di cartaforno, unire i due pezzi dando la forma del tronco, spalmare la glassa facendo attenzione di metterne un po' di più nella giuntura affinchè i due pezzi rimangano attaccati.

Spolverizzare con zucchero a velo.

Rimettere in forno per altri 20 minuti, considerando di accendere il grill dopo 10 minuti circa.

Appena uscito dal forno, picchiettare delicatamente con le dita sulla glassa in modo da screpolarla e dare l'effetto corteccia.

Far raffreddare su una gratella.