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Corso di formazione blended “The taste of language” 16 Febbraio – 3 Aprile 2012 ITC “Pio la Torre” – IPSSAR “P.Piazza” http://lnx.forumlive.net/didaktika/
WINE……………..and fried panelle "Nothing more excellent or valuable than wine was ever granted by the Gods to man." Plato “Nothing more excellent or valuable than fried panelle was granted by the Palermitani to man” The Panelle Sisters I.C.Campofelice di Roccella e Lascari: Barberi Frandanisa Antonina Ferrara Francesca Laurà Anna Lo Presti Finella Scuola Primaria e Infanzia “G. Bonanno”(PA) Licata Giovanna Lo Piccolo Carmela
FRIED PANELLE (yummy..yummy) • Finger food is great, and almost every culture has it. In Sicily one of its is “la panella”. These are flat fried cakes made from the finely-ground flour of ceci (chickpeas), known in Spanish as garbanzos.
RECIPE •
1 cup chickpea flour 2 cups water 2 teaspoons salt 1 teaspoon pepper 2 tablespoons chopped fresh parsley Olive oil for frying Coarse salt (optional) In a bowl combine the flour and water until smooth. Transfer the mixture to a saucepan over medium-low heat and bring to a boil. Stir in the salt, pepper, and parsley. Stir constantly until the mixture thickens, about 4-5 minutes. Spread it quickly before it cools with a spatula onto a baking sheet. You want an even layer that is 1/2 inch thick. Try to spread it into a rectangle or square which will make it easier to cut later. Dip your spatula into some water and smooth the top of the dough. Allow to cool completely, about 1 hour. Cut into 3-inch squares. Heat about 1/2-inch of olive oil in a large skillet. Use a spatula to lift the squares off of the baking sheet. Fry the panella 2 to 3 minutes per side until crisp and golden. Transfer panella to a paper-towel lined plate to drain. Sprinkle with salt, if desired, and serve.
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PANELLA IS GOOD AND ITALIAN WINE IS OK!! How is wine made? After harvesting: A)The grapes are transported to the winery where they undergo destemming and crushing. B)There are a variety of presses that are used to produce the juice, which is called “must�. C)The sugar in the wine is used by the yeast to produce ethyl alcohol and carbon dioxide gas, thus making wine. D)The type of yeast can affect the qualities of the wine as will other compounds in the wine - some naturally occurring and some that are by products of the wine making process
Small Bladder Press Crusher
E)Fermentation and Aging: The barrels are usually made from Oak Some wine is aged in old barrels and some in new to produce different characteristics, as well. F)Bottling and Cellaring: After the wine is complete it is transferred to bottles. Most wine is consumed within three years of bottling. G)Bottling and Cellaring: Some fine wines gain added flavor and bouquet with time in the bottle if it is stored at 50 to 60 F. But, humidity is also important so that the corks do not dry out, which spoils the wine.
– The wines commonly aged in the bottle are: Pinot Noir Chianti Barbera Chardonnay Nebbiolo Malvasia Nero D’Avola(Sicilian Zibibbo(Sicilian)
Differences in making red & white wine • White Wine: – Grapes for white wine are harvested and pressed. – The must is fermented in stainless steel tanks. – Some white wines, such as Chardonnay, is aged in oak barrels. – The wine is bottled – Most white wines are not bottle aged but consumed with in 3 years of bottling. – However, an exception is particularly fine wines made from Chardonnay and Champagne
• Red Wine: – Grapes for red wine are harvested, crushed. – The must is left with the skins during fermentation to produce the red color. – Red wine is commonly aged in oak barrels for 6 to 24 months. – The wine is bottled. – Many red wines are ready to drink after bottling. – However, some red wines, such as Cabernet Sauvignon, will benefit with some bottle age.
Tasting Wine Tasting
•Watching
•Smell
REMEMBER: NO PANELLE? NO WINE?
NO PARTY!!!!!!!! !!!!!!! (G. CLOONEY)