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Sperimentazioni
Experimentations
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Tipologia di taglio
Perché così tagliato
Type of cut
Why it is cut like this
Where it is best used
Il limone rigato con
l’attrezzo apposito.
Questa procedura veniva eseguita per la produzione di
alcuni sciroppi e alcune marmellate.
Si riteneva che così tagliato il limone poteva rilasciare
tutti gli aromi all’interno dello sciroppo o del liquido.
Lemon scored with
a lemon zester.
This procedure was once used for making certain syrups
and jams.
It was believed that cut like this, the lemon would release
all of its aromas into the syrup or liquid.
La zesta di buccia
recuperata dal taglio
con il riga limoni.
Taglio indispensabile per la canditura della buccia.
Operazione che però richiedeva la cura di non prelevare
anche la parte spugnola del sotto buccia, quella
biancastra.
Lemon zest cut
with the zester
In pasticceria per la canditura e per essere ricoperta
da cioccolato. Ma anche per aromatizzate e colorare
liquidi per i cocktail. Logicamente le bucce dovranno
essere bollite .
In patisserie for making candied peel and chocolate
An indispensable cut for making candied peel. This cut
coated peel. Also for adding aroma and colour to liquids
must be done carefully, however, so as not to cut into the for cocktails. In this case, the peel must, of course, be
pith under the zest.
boiled.
La buccia ottenuta
con l’economo e
poi tagliata julienne
regolare.
Il taglio più difficile per l’irregolarità della buccia
ricavata con l’apposito attrezzo economo (pelapatate).
Sia cruda che scottata dà una resa cromatica e
gustativa di grande spessore.
This is the most difficult cut of all, due to the irregular
Peel cut with a potato
shape of the peel removed with the potato peeler. Used
peeler and then into regular raw or blanched to add colour and a notable depth of
julienne strips.
flavour.
E’ utile che la buccia sia perfettamente priva della parte
bianca, questo taglio va bene per guarnire insalate,
come elemento per alcune salse sia salate sia dolci.
Eccezionale per aromatizzare cubetti di ghiaccio.
The peel should be completely free of pith. This cut is
suitable for garnishing salads and for use in certain
savoury and sweet sauces. Superb for flavouring ice
cubes.
La buccia rapè
ottenuta con la piccola
mandolina dentata.
L’attrezzo che oggi è più usato, di nuova concezione,
perché riesce durante il taglio a accentuare l’uscita
degli oli essenziali. Ma purtroppo la buccia non viene
triturata finemente ma come se fosse filamentosa.
This new utensil is now more widely used than
conventional graters as it keeps the essential oils in the
zest when grating. Unfortunately, however, the zest is
not grated finely enough and comes out as filamentous
threads instead.
E’ opportuno eseguire questo taglio su taglieri
perfettamente puliti, e magari destinati solo al
trito di agrumi. Dà molta aromatizzazione e anche
croccantezza per i residui di buccia.
This cut should preferably be done on a clean cutting
board reserved, if possible, for cutting citrus only. This cut
confers plenty of aroma, as well as a hint of crunchiness,
due to the residual peel.
Ottimo per l’ebollizione del latte per le creme, basta
che venga poi filtrata con lo chinois. Eccellente in farine
come base da frolla montata, e sablée in genere.
Excellent boiled together with milk for making custards
and crèmes, provided that it is then correctly filtered out
with a chinois. Superb added to flour when making short
pastries and shortbreads in general.
Vecchia e classica maniera per ottenere la buccia
di limone da impiegare ovunque. Ma spesso la
grattugia non riusciva a rilasciare il meglio perché gli
oli essenziali colavano sull’attrezzo e non restavano
in buccia.
Classic method for obtaining lemon zest for universal use.
Often, however, the traditional grater fails to bring out
the best in the finished product as the essential oils drip
down the utensil instead of remaining in the zest.
Un po’ d’ovunque, ma il modo migliore è per le
preparazioni calde.
Zest grated with a
Microplane type grater.
La buccia di limone
tritata a mano con il
trinciante a lama fine.
Lemon zest minced by
hand with a fine bladed
carving knife.
La buccia del limone
grattugiato con la
grattugia tradizionale.
Lemon zest grated with a
conventional grater.
Fetta di limone rigato
e impreziosito con
prezzemolo tritato.
Lemon slice scored
and dressed with finely
chopped parsley
Dove è meglio impiegarlo
Solitamente viene impiegata per i crust, per alcune
farce, e per la famosa gremolata. Potremmo ipotizzare
questo taglio anche per alcune conciature di carni
prima della cottura.
Normally used for crusts, certain fillings and the famous
‘Gremolada’. This cut could also be used for seasoning
meat before cooking.
Used almost everywhere, but best suited for hot
preparations.
Solitamente viene eseguito questo lavoro perché le fette Ormai non viene più usato in cucina, se non per alcuni
venivano impiegate per guarnizione a piatti della cucina pesci alla griglia, o per alcune terrine.
classica. Si pensi alla Sogliola Colbert, dove la fetta di
limone rigato ospitava il burro montato.
No longer used, except in the case of certain grilled fish
or with terrines.
This was normally used to cut slices destined to garnish
classic dishes. An example is Sole Colbert, where the
scored lemon held the creamed butter.
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