– 50g of citric acidFirst of all inspect elderflowers carefully and remove unwanted guests (do not wash the flowers!). After that, place the lemon slices and the elderflower heads into a big bowl, large enough to accommodate 4/5 litres. Bring the water and the sugar to a boil in a large pot. Remove from heat and let cool for around 45 minutes.Add the citric acid and pour the lukewarm liquid over the elderflowers and the lemon slices. Stir the mixture well for around 5 minutes. Place a towel over the bowl and let the syrup stir in a cool and dark place for 3-5 days. Stir the mixture twice a day.After 3-5 days, take a sieve and lay a clean tea towel inside it to strain the syrup. Discard the flowers and the lemons. Pour the filtered syrup into clean glass bottles or jars. Store the syrup in the refrigerator or freezer. Elderflower syrup can be kept in the freezer since the high sugar content keeps it from freezing. Serve the syrup diluted with soda (4 parts water and 1 part elderflower cordial), with white wine or Prosecco and some mint leaves.
The ideal period to pick elderflowers is May-June … and this is where I picked up mines : Canale Quarantia, Foci dell’Isonzo (Italy)
Today I will be sharing with you a traditional Easter recipe from my city: Trieste (Italy)! The Pinza Triestina is one of my favorite Easter treats and it normally has the form of a big circular loaf with a cross in the middle. I’ve decided to prepare some small bunnies to make them wish you HAPPY EASTER from Trieste!
– 50g of fresh yeast
– 500g of flour
– 1 egg and 3 yolks
– 100g of butter
– 125g of sugar + 1 tsp
– 115ml of milk + 2 tbsp
– 1 tbsp of rum
– 7g of salt
– lemon zest
– 1 egg
In a small cup mix together 1 tsp of sugar, the fresh yeast and 2 tbsps of lukewarm milk. Put the flour in a large bowl, form a hole in the middle and pour the yeast mixture in. Cover the bowl with a tea towel and let it rest in a warm place for around 10 minutes.
In the meanwhile beat the butter, the lemon zest, the sugar, the egg and the yolks until light in color (add in the yolks one at time). Add the butter mixture to the flour and yeast one, together with the milk, salt and rum. Using a wooden spoon beat vigorously until the dough begins to lose its gloss. Cover the bowl with a tea towel and let it rest in a warm place for around 45 minutes. Preheat the oven to 160° C. After the fermentation process, take the dough and form small balls. Brush the top of the loaves with some egg yolk diluted with water before baking. Bake for around 30 minutes.
Mettete le uova in una ciotola e sbattetele con una frusta, aggiungete del basilico tritato a pezzetti, del sale, del pepe e dell’origano e continuate a mescolare.
Versate l’olio di semi e successivamente il latte.
In un’altra ciotola unite la farina ed il lievito in polvere e versateci sopra il composto di uova continuando a mescolare per evitare che si formino dei grumi. Aggiungete al composto del Parmigiano grattuggiato, la mozzarella ed i pomodorini tagliati a cubetti.
Versate il composto in 12 pirottini, ricoprite la parte superiore dei muffin con un pò di Parmigiano grattuggiato ed infornate a 180° per 25 minuti.
Una volta fatti raffreddare potete guarnire i muffin con della ricotta.
I muffin “ITALIA!” sono ideali per accompagnare un aperitivo estivo … ovviamente all’italiana!! Ideali se gustati freddi o tiepidi.