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TASTE OF VENEZUELAN, ITALIAN AND ARMENIAN CUISINE
CINDY HORNER - Cindy Horner designs
www.cindyhornerdesigns.com/
VENEZUELAN HALLACAS
Hallacas are the Venezuelan equivalent of tamales. A smoked banana leaf is filled with a mixture of ingredients to form a filling meal. Cornmeal dough is stuffed with meat, chicken, or pork, but hallacas add European-inspired flavors of capers, olives, and raisins. Also, the ratio of dough to meat differs: Hallacas go all out with filling, whereas tamales have more dough.
The dish is elaborate and time-consuming and usually requires an assembly line of friends and family to prepare. Many people make large batches to enjoy and give away through Epiphany, or Three Kings' Day, which is observed January 6. Hallacas are served with ensalada de gallina (chicken salad) and pan de jamón, a must-have bread packed with ham, olives, and raisins.
As with any tradition, every family has its own heavily guarded secret recipe, from making the stew, which is called the guiso and uses at least three types of meats, to properly preparing the masa, yellow cornmeal flavored with a rich stock and annatto-infused oil. Each hallaca is assembled by flattening a portion of prepared masa on a smoked banana leaf, adding a generous spoonful of guiso, and then sprinkling the stew with raisins, capers, olives, onion, and pepper and a strip of chicken breast. The packet is then expertly folded into a tight rectangle and tied into a neat package.
CARMEN TURE - Ecla Decoration
ecladecoration.com
ITALIAN FARFALLE PASTA
Farfalle are a type of pasta commonly known as bow-tie pasta or butterfly pasta. The name is derived from the Italian word farfalle (butterflies).In the Italian region of Emilia-Romagna, farfalle are known as strichetti (a local word for "bow ties"). A larger variation of farfalle is known as farfalloni, while the miniature version is called farfalline. Farfalle date back to the 16th century in the Lombardy and Emilia-Romagna regions of Northern Italy.
Varieties
Farfalle come in several sizes, but they all have a distinctive "bow tie" shape. Usually, the farfalle are formed from a rectangle or oval of pasta, with two of the sides trimmed to a ruffled edge and the center pinched together to make the unusual shape of the pasta. A ridged version of the pasta is known as farfalle rigate. Though usable with most sauces, farfalle are best suited to cream and tomato sauces.
In addition to plain and whole-wheat varieties, colours are added by mixing certain ingredients into the dough, which also affects the flavor (as with any pasta). For example, beetroot can be used for red, spinach for green and cuttlefish ink for black. A tomato variety may also be available. Green, white, and red varieties are often sold together in a mix that recalls the colors of the flag of Italy.
MARGARET LALIKIAN - MARGARET LALIK DESIGN AND DECOR
www.houzz.com/pro/margaretlalik
ARMENIAN BEAN SALAD
Armenians make this salad at every festive occasions. It is fast and easy and delicious.
Wash beans and soak overnight in cold water. The next day, bring beans to a boil in water. Reduce heat and simmer for one hour or more until beans are tender (you can also use caned beans).
Drain and cool under cold water.
Chop the onions and cilantro and place in a medium sized bowl with the beans. Squeeze one lemon, add salt, pepper and olive oil and mix it up and serve it.
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