A lesson to be true "Arzdora "Do you want to Romagna While Silvia strives dispensing advice on how to occupy their free time, I, waiting to leave, review my technical knowledge in the kitchen in anticipation of a new job in London yesterday, after having stirred the seas and mountains, finally able to obtain an audience with an authentic "arzdora" to learn the art of piadina!
For those who do not know what a 'Arzdora give you some information to frame the character and the importance given in his' culinary imagination of us Romagna.
L 'Azdora Romagna is the queen of the hearth, is a positive symbol of untiring industry and the mainstay of the traditional family unit in Romagna. L 'Azdora Arzdora or once was a true pillar of the family and, not surprisingly, looking through the dictionary of the dialect of Romagna azdora find that in Italian means reggitrice, housewife, colei che presiede al governo della casa.
Oggi giorno per noi le Azdore sono le nonne, (per me quelle degli altri avendo io le nonne Molisane), nonne che il pomeriggio per far passare il tempo tirano la sfoglia e producono per figli e nipoti tortellini, garganelli, tagliatelle e piadine amorevolmente confezionate in sacchetti mono o bi-dose da congelare e consumare nel momento del bisogno.
La mia migliore amica ha sempre una scorta nel congelatore di ogni ben di Dio in puro stile romagnolo e io non manco mai quando si presenta l'occasione di una cena da lei!.
Ebbene, dopo anni di tentativi riusciti male, di sperimentazioni casalinghe e di mezze misure che non mi convincevano sono riuscita ad avere un colloquio con un' autentica Arzdora romagnola. Dico autentica perchè oltre ad avere sempre con se nella fondina appesa in cintura il suo fedele mattarello (eh eh) è una delle signore che organizzano la festa della Arzdore di Dozza, un vero e proprio evento per noi della zona, non solo per l'ottimo cibo, ma anche perchè tutto il ricavato di questi 3 giorni di trionfo della cucina romagnola viene devoluto tutto in beneficenza ad una missione in Brasile gestita dall'ex parroco di Dozza, missione che ha già salvato dalla strada moltissimo bambini.
Purtroppo I've missed it this year because I was in Cambridge, in fact takes place in the first weekend of September Dozza, places to few miles from Imola considered one of the most beautiful medieval villages of the 'Northern Apennines where within its Sforza castle, the seat of the Enoteca Regionale dell'Emilia Romagna.
Finally now I can say I learned to make the flatbread, yesterday when I arrived the lady was waiting for me already in hand and rolling pin with flour, milk and lard on the board, I was greeted with an encouraging "get to work" and patiently explained to me how to knead, work, and cook the flat bread spread rispondendo a tutte le mie domande e condividendo con me le sue storie e la sua esperienza.
Ed ecco il risultato, 32 piadine una più buona dell'altra, una soddisfazione incredibile soprattutto a cena quando ho invitato la mia migliore amica, romagnola da generazioni cresciuta con le piadine della nonna e ne ha mangiate solo lei ben 3!
And who knows, it is up to me with the daunting task of "exporting piadina" as professed Samuele Bersani in what is probably his most famous song ..... export it to England .. ..
I know that the opening of this blog said that we would not be a blog of recipes, but this time I will tell an exception because of my lesson with the Arzdora omitting the recipe would be like when you ask your friend to sign in that movie that you can not see why you're at work and he miscalculate the time and miss the ending! (Did you ever?, Very frustrating!)
E poi l'arzdora mi ha dato il permesso per cui dateci dentro e sentirete la differenza!
Ingredienti:
- 1 kg Farina 00
- 130 gr di strutto (per i vegetariani si può usare anche l'olio extravergine d'oliva, circa 130/ 150 gr)
- 1 cucchiaio grande di sale fino
- 1 cucchiaio di miele (qualunque tipo)
- 2 bustine di lievito per torte salate (il migliore è the St. Lucia)
- 500 ml of milk
With these ingredients are about 15/17 piadine
mix well together, and the first meal lard, then add salt, baking powder and honey and then slowly begins to incorporate the milk until the dough is well amogeneo disease, should not be a lot of work.
At this point you do a roll and start to pull out the slices, like a strudel, the slices are rolled into balls by the approximate diameter of 4-5 cm.
Some do them in the fridge for 20 minutes but we now we have pulled the rolling pin, and we cooked.
As for the cooking I do not pretend you have a text at home (even I do not have one) is fine any skillet, preferably cast iron or ceramic, 3 / 4 minutes per side The pan must be hot.
Well, at this point, I wish you "good flatbread at all!" I do not need to tell you that it is good to the piada any accompanying squaquerone and even if he dies with plum jam or honey instead of usual meats. (See post from July 2010 to learn more about the flatbread)
Come away with me is the new program television broadcast on Rai 3 resulted in four hands by Fabio Fazio and Roberto Saviano. From the first day was a great success and criticism. This program is dealing with issues related to politics and corruption, and a focus on criminal organizations. In the video you are about to see: "I'm going away / rest here," the two condottori produce a list of topics to leave or stay in Italy. 
