(Manitoba Flour just means cake flour. It’s the Italian overseas way to show the flour of ordinary baking use. We have a lot of differentiable flour arguments going on between us and even in commerce circles throughout Europe that are frowned upon in the Western Hemisphere, because they date back to feudal times for which the Westerners stand apart bemused with the implication that flour has to be a war. There were all sorts of food wars like never been seen before except in fables that Western Europeans and Eastern Hemispherics all together fought in so sadly, that, it is a lost cause to speak to newer nations or younger peoples about — that’s pretty much everyone in the Western Hemisphere. I hate being the person to say this. But people keep asking me to specify “Manitoba” flour. It’s a brand in Italy, also, I understand, but even if it is not, it refers to durable cake flour or whatever is your preferred baking flour; untreated per se. We do a lot of flour treatments at home and that explains why we point out whatever we mean in saying that.
(My other story on Manitoba Flour that I had on Facebook while back is that we had tried decades ago to get into the cake flour business in the west. So far only pasta is the selling point besides olive oil; and we had thought — we means Italian foreign industry — that Manitoba (Canada) was the best place to try to sell our bakery products. It failed to become — Manitoba Flour used to be a brand decades ago from Canada, made out of Italian foreign industry opportunity (I forget how we actually discuss ourselves abroad; it amazes me I would even mention it in a blog); and it seems to have failed after a while and we brought the brand back home for ourselves.)
So no worries!
This is a great bread for the holidays: Panettone! Any holiday actually but more than anything else — Christmas. Panettone is my Christmas ad for Italy every year, it is again this year. I will put it up again I know.
This recipe is a huge national classic. I’m not sure that’s well known, so I just thought I’d say it. It is very heavy on the fish taste (nothing subdued about it) with all the cheeses wrapped around the countering list of fish(es) and you might want to keep it in mind; sort of for the anchovy and herring lover, not necessarily for the ordinary fish lover. Otherwise, excellent choice! (You eat it with your favorite crusty breads, herbed or oiled chipped bread flat, caviar (also maybe) or high-class crackers (like Triscuits). It’s a pre-dinner table snack.
There’s cocoa and honey and cinnamon, sugar, water, milk and baking powder in this. That’s all. They could package them and sell them and make some money for the nation: Susumelle by Yellow Saffron Brands. (But they don’t. The nation probably isn’t collecting that way anyway. There are no girl scout commerce routes that way anymore: I’m kind of daffy.)
The rest of us have to sit at home and eat chocolate cake.
Pork, ginger, spring onion Chinese dumplings
Oh please! Come Fare: Pasta con i funghi e salsicce – la ricetta di tagliatelle con il sugo di funghi e salsicce…. Yes, that’s what it says. It says just that. Doesn’t it say that to everyone? Sure it does! Yes, I’m just not too good in the Italian language, I know.
Must love shellfish! To die for!
These Italian Bread Fritters are also from the Blog at Giallo Zafferano. Make sure to check them out if you love jam and bread — it’s a fried bread dumpling stuffed with your favorite jam — this recipe is apricot jam.
And when you are done looking at that, here are a few more Italian bread variations for your kitchen books from Giallo Zafferano on YouTube.
“Fast easy homemade bread by Kitchen Dishes by Alex’s Momma” from the Giallo Zafferano Blog (please use google translate, will translate in full)
Gorgonzola and Prosciutto (Ham) Homemade Pizza
These are ham and veal roll ups (pan cooked) with zucchini flowers. Since today already saw another zucchini flowers recipe (they are calling them pumpkin flowers), I thought I would include another.
Not sure if it’s difficult to get Tuna Belly, but I see that it’s well known enough that there must be some way to finally find it in a fish store. It’s a very tender fish anyway. (My gourmet past allows me to say this on behalf of there having been other people interested in the purveyorship of precious goods like this. But I myself, haven’t seen it in the ordinary fish section of the store. I would guess that a regular fishmonger shop would be able to find it and order it.)
Giallo Zafferano, also known as, Yellow Saffron, for English speakers (they really are) — is glamming up some burgers at McDonald’s Italia over the summer months. I’m not sure if it’s a permanent change out there.
I was sort of wishing that there was a Yellow Saffron better known in the US. The company has a Yellow Saffron group, but since the chef’s media company is only working (or at least for the most part) in Italy, Yellow Saffron is just a few videos for English speakers and nothing more. For that matter, there’s no guarantee that Yellow Saffron would consult with McDonald’s or the fast food industry. It would be nice. It would make me proud somehow.
I believe this is one of the Giallo Zafferano Burgers new at McDonald’s Italia!
Zucchini Chicken Burger
(It has zucchini topping; the burger isn’t made with zucchini — just chicken.)
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