Organic Foods in Venetian Baking Traditions: Learn Easy Organic Cookie recipes
The region of Veneto, which includes the islands Venice and a vast area covering the dry land Padua, Verona, Vicenza and was largely an agricultural area devoted to growing fruit and vegetables, wheat and maize during pre-industrial era. Because money was scarce, families survive largely on the fruits of their labor: A system designed around organic grain maize, which were in abundance, and fish from the Venetian lagoon. The meat was considered luxury. In fact, cold cuts and sausages are a solution to the lack of cooling and provide a healthy alternative to other "bad" regime.
Thus, organic baking traditions not only reflects the ancient traditions, but also easily accessible ingredients. Conversion of polenta in a cookie or a table represents the marriage of the need for nutrition. In fact, most organic traditional Venetian cookies are dry rather than wet, given the scarcity of organic ingredients, difficulty in their preservation, and the Venetian palette preferences by a hair "Cookie" organic. Many recipes have been deserted and organic cookie secret is transmitted by the maternal line, and often nicknamed "della Nonna Biscotti "or" grandmother "cookies" to represent their origins to the house. Cookies are jealously guarded in organic boxes tin or precious wood, with glass bottles of rose oil, walnut liqueur or lemon liqueur.
Wheat and corn were organic grains, at the time, were produced by what we now consider organic farming. Today these recipes are replicated as "cookies" organic, a healthy alternative to conventional practices that respect the environment and employ no use of pesticides. These candies organic matter have been done for centuries, but never too sweet, as was the intention the housewife to leave organic ingredients speak for themselves, whereas sugar was an expensive luxury.
This traditional recipe of organic biscuits is easy to prepare: Zaetta
Zaetta in Venetian dialect translates to "gialetti" in Italian, or "small" cookies "Yellow", a nickname given by the fact that they are made of yellow corn flour, a common element to all the kitchens of families in the region, and thus a sign of its hardiness. To make them more "distinguished" tradition requested the addition of wheat flour, sugar and raisins.
Organic Food Ingredients: 1 1 / 3 cup finely ground corn flour, 7 / 8 cup of flour, half cup sugar, ½ cup unsalted butter, 2 eggs, ¼ cup raisins, half an ounce of yeast, 1 ½ lemon rind and a glass of brandy, a pinch of salt, 2 tablespoons of flour in the area work, 4 tablespoons sifted powdered sugar to light.
Place the raisins in warm water for 10 minutes to soften. Drain and squeeze gently with your hands to remove excess water. Place in a bowl and add the grappa to "wash" cons about 20 minutes. Then empty the grappa and dry with a very clean kitchen towel.
Sift the flour of wheat and maize with baking powder and salt and place in a bowl. Add the beaten eggs and melted butter. Stir with a fork and add the raisins. (Follow these steps before you add the raisins ensure that the grapes do not fall into the background: a little dust with 2 tablespoons of flour). Add sugar and lemon zest.
Mix until the dough becomes smooth. Place the dough on a lightly floured work and the deployment of a thickness a little less than ½ inch. Assistance with the roll, and with a knife, cut long oval about 2 inches long.
File on a baking sheet, not too tight, and bake in an oven at 350 degrees for 20 minutes. Once cooled, sprinkle with icing sugar and serve with your favorite beverage.
Enjoy these sweet organic, Venetians and please their family and friends with giving them the old traditions to your table, as the Venetians have done for centuries.
About the Author
By Heather Bettendorf – President, PRIMA Organic Foods ( PRIMAOrganic.com ) – Offering gourmet organic cookies from Italy. Our organic foods include unique organic cookie formulations containing Italian Almond, Venetian Classic, Natural Lemon, and Sunny Vanilla.
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