Thanke You After Interview Email Or Mail

pastizzi ! The

Christmas time, since I have conscience at my house you are always prepared to re pastizzi ciurietti . The mess of broccoli in the words of the mainland. For those few who do not know this traditional dish iblea is impressive and the role of the prince of parties: a pastizzi can not always be on the Christmas table, a glutton for self-respecting. Although the cafeterias now propose pastizzi of various styles and seasonings throughout the year the preparation of this rustic tart is a real rite divided into several days that follows in the sacredness of Christmas.

We start by cleaning the broccoli and blanch just split it into parts: these will be stored for a night (in "emergencies" at least a few hours) because it will be cold when they are lying on the dough. The next day - it's just that our procedure is adhered to the canon - is spread a paste similar to that used for the cakes, only thicker, and two sizes of discs are obtained as many as pastizzi you want to achieve. Consider that for every pastizzi will use two discs, one of the measure (index) of 18-20 cm in diameter and the other a few inches smaller, respectively, which will serve to accommodate the stuffing and close the cottage. Then we come to the dressing: the broccoli will be seasoned with oil, salt, pepper and garlic and they will mix washers smears (Jerusalem artichokes for those who live above the Strait) and meat. The ideal would be represented by small pieces of pork lightly cooked but since this dish is not exactly light you can replace the ground beef or sausage. Well, it's not change much, in fact ... At this point you pour the mixture - plenty people, plenty! - On a larger sheet and cover with the pastry as little as taking a small building that is the art of cooking iblea rieficu , ie the rim of the pie. Adhering the edges of the disks and then bend forward using two fingers as he holds the rest of the rim with the other hand it continues to bend in one direction until all pastizzi will not be closed. Finally, once riddled with oil, and brushed the surface, it will fire the country in a hot oven, with temperature ranging from bread.

All you need to do now is wait to cook and, once baked, cut smoking in the quarter. Some also add black olives and cheese or replace the smears with sun-dried tomatoes: tasty even so, for heaven's sake, but the re pastizzu ciurietti of Christmas tradition is the one with smears and pork. The pie may also take the form of a crescent and disk if the second half bend (verb abbuccari) the other side of the disc on the dressing: in that case it is called buccatedda or buccaturedda .

And here's the majesty of one of pastizzi made by my mother

Variations: The

• buccaturedda of salt cod and potato is the most popular variant on the Christmas table. Very good, but watch out for bones!
• B uccaturedda with spinach, capers and bread crumbs;
• Buccaturedda with leeks and sausage;
• Buccaturedda with beet greens, garlic and chopped tomatoes;
• Buccaturedda with turkey and potatoes;
• Buccaturedda with boiled potatoes;
• Donnalucata From parts to wear out Christmas pastizzi of squid and potatoes;
• At the priestess of some of Scicli prisenza belly and still officiates the mysterious rite of buccaturedda (or 'mpanata , but one day we will explain the difference) with snails. Never had the pleasure of taste, but I imagine it is very tasty and fiercely digest ...