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| Granita and Brioche for breakfast |
Granita and Brioche for breakfast
We all know brioche, the sort of pastry from France. Many Sicilians use this dipping it into the sour tasting lemon or other fruit Granita and enjoy this on a hot day for breakfast. Try it, most bars and cafeterias serve this kind of breakfast.
Granita (Ices)
Outside Italy the lemon version of this delightfully refreshing treat is the best known flavor, but in Sicily you'll find traditional Sicilian flavors like strawberry, mulberry, chocolate, peach and almond. Nowadays, there is even pineapple and kiwi fruit flavor. Like gelato (ice cream), granita probably traces its origins in Sicily to Roman times, though it was popularized by the Arabs. Some like it with a lot of whipped cream on top
Ingredients: One cup chopped and crushed fruit (including juice), one cup of white granulated refined sugar, four cups of water.
Preparation: Chop and crush the fruit. An electric blender is practical for this. Heat the sugar in two cups of water over medium-low flame for a few minutes, until the mixture is completely liquid and the sugar dissolved. Remove from heat and place into a bowl. Allow to cool. Add the remaining water and the crushed fruit. Freeze for about forty minutes, then remove to thoroughly mix the granita with a large fork or other heavy utensil before replacing it in the freezer. As its name implies, the dessert should be "granulated." Continue to remove it to quickly mix it and replace it in the freezer for further freezing every twenty minutes. The preparation phase should require about two hours, depending on the temperature in the freezer. (In Italy there are special machines for making granita.) You want to avoid the granita forming into heavy lumps or a block. The texture should resemble grains or flakes. The mixing method is the most important phase of preparation, as the granita should be granular but not liquid.
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Posted by backpackernews on 2008-08-18 10:08:09 | Rating: | Views: 158
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