Yulia Andreyanova offers to cook a panakota — it is amazingly good both as an everyday dessert and for a festive table.
I taught Italian at the institute with an amazing teacher. On the day of our meeting, Boris Ivanovich turned 80, he lived in Italy for a huge part of his life as a real intelligence officer, and most of all he loved to sing and dance.
We learned from the textbooks of the 50s, and the words “young communist«And»friendship of Peoples«Repeated even more often than»Hello«.
It was thanks to Boris Ivanovich that I was able not only to speak the language, but to love him with all my soul.
And in Italy, I got a second year at the institute. The husband of Svetlana Konegen’s mother’s friend, Franco Moroni, presented me with a trip that I couldn’t even dream of — I traveled from north to south for two months, staying with friends of Franco.
She lived in a castle and on a farm, in the mountains and on the seashore, gathered grapes and climbed headlong into a wine barrel, walked along the fields with goats, mixed real cider.
And I also tried and tasted Italian cuisine: it’s no joke, to visit seven regions and not bite all the national dishes!
My favorite Italian restaurants are those in small villages, far from the tourist paths. Nearby there are no museums or monuments, but only the endless plantations of grapes and olives.
In such restaurants there is no menu, you are a Dear Guest, and the cook is a Hospitable Host who needs a couple of seconds to figure out which dish you like exactly.
And it was never a mistake!
These culinary psychologists often treated me panakota.
How did they guess that creme brulee seemed too sweet to me, and apple pie too boring?
But here I am, in Moscow, ten years later. A notebook with recipes is on the shelf unclaimed, because I learned all the recipes as poems. My relatives looked at the not-too-elegant panakot with great apprehension until they tried it.
And now, when a new guest asks «What is this white thing?
«, He is answered:»Yes you will not give me better«.
What you need:
- 600 ml cream 20% fat
- 150 g sugar
- 8 g of sheet gelatin (if in granules, according to the instructions on the package)
What to do:
Soak gelatin for 10 minutes in water.
Cream pour into the pan, add sugar and over low heat, stirring slowly, bring almost to the boil.
As soon as the first bubble appears — turn it off. Squeeze the gelatin and add to the hot cream.
Stir until dissolved.
Pour into molds and put in the refrigerator for 12 hours.
Some like to add vanilla and other spices, but, in my opinion, they overshadow the true delicate taste of panakota.
And at least fifty of my relatives agree with me.
Illustrations: Julia Andreyanova
“I was born on June 21, the longest day of the year, on the same day as Prince William. I have two red diplomas.
I speak five languages - Russian, English, Italian, French and Ukrainian, like my grandmother. I managed to work in various companies, and as a result I chose what I get great pleasure from: throwing words, catching them and putting them into sentences. I am lucky and I have a great intuition.
I can cook, embroider, drive a car.
I love Chekhov’s stories more than anything else; I am lazy and tasty to eat.
I almost always manage to combine these three pleasures. ”
Recipes Julia Andreyanova:
On the eve of the New Year, Yulia Andreyanova recalled the classic festive delicacy from childhood — sprats.
Today, I often buy a jar of sprats..
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Julia Andreyanova confesses her love for the pumpkin and shares the family recipe for pilaf in a pumpkin.
Our pumpkin, increasing in size, was the focus of the whole family for a month.
For quite some time now my walks to the Leningrad market regularly turn around new discoveries.
So it was yesterday — with persimmon.
For many years, on November 7, it was in our country a reason to drink and eat as a holiday. Today it is a normal working day, but for some reason I remember.
KGranat is an apple of discord in our family.
No attempt to eat it goes quietly and peacefully.
First, the one who wants, but laziness, walks and hints for half an hour.
Feijoa life is short, its season on the shelves of our stores lasts from September to the end of December. Julia Andreyanova offers to take advantage.
Home made mulled wine
Pour the wine into the pan, add the spices and sliced apple. Warm over low heat. In the hot wine, add honey to taste.
Just starting to boil.