Tagliatelle Di Un Sabato di Sole – Tagliatelle of a Sunny Saturday

A violent storm was raging outside: leaves and plastic bags were dancing a furious albeit involuntary polka with each other, toupees and wigs were having a great day off, trees were bungee-jumping, and even Small Perfect Cloud has allegedly been sighted drifting confusedly in the  bellowing sky, meowing itself hoarse. It was a storm to remember. It was one of those storms people will later tell their children stories about. It was a storm as they come only once every 2&3/4 years, in dutiful compliance with the Wuthering Heights Accord of 1847 (§24b). It was a magnificent storm.
But Celestial Dragon had one of those days. He was insufferable, and he suffered everything else even less. There was no reasoning with him. No bath, no tea, no game, no candy, no caress could pacify him. He wandered restlessly about the palace, breathing fire and anger at everything that moved. Even Pazuzu, the fearsome Sky Guardian, covered in cowardly fear before his enraged master. Yet it was a magnificent rage.
Unfortunately, Divine Cherry did not think so. In fact, for her, there was nothing magnificent about it at all. It was actually rather irritating: after all, she was tired of running around the palace with a magical bucket of infinite water in order to quench all the fires Celestial Dragon was leaving in his wake. So she decided to take things into her own hands. Enough was enough. She had really liked those curtains, and the thought of seeing another painting go up in smoke was unbearable.
And so it was that Divine Cherry invented the "Tagliatelle of a Sunny Saturday" (named after the day of week they were invented in). The reason the world has come to know them by that name is that when they were ready, not only was Celestial Dragon appeased, but the ferocious storm that had been devastating the land calmed down as well: there was no resisting the loveliness of those home made tagliatelle.
And in case you should ever need to mitigate and fiery dragon, here's the magic recipe that will have him singing like Bobby McFerrin.


Wholemeal Tagliatelle of a Sunny Saturday  (for two quite hungry mouths)


-2 eggs
-150g of white flour
-50g of wholemeal flour


In a large bowl, pour in the flour and place the eggs in the middle of it. With a fork, work the flour and the eggs starting from the center. When all the flour has been absorbed, transfer the dough on a working table and knead it until it becomes elastic. Wrap it in cling film and let it rest for 20 minutes. Abundantly flour a pastry board and stretch the dough with a rolling pin. The dough is to be rolled and flattened. Keep your hands in the position shown in the photo below, making sure not to put too much pressure on the rolling pin.


Roll out the dough as thinly as possible. Flour the pastry board and the rolling pin repeatedly. Turn the dough on the rolling pin and roll it off to make sure it does not stick to the pastry. Let it air dry for about ten minutes.








Roll out the dough so as to form a long sausage. Slice it in 7-8mm wide slices. Unroll the noodles on a clean cloth and let them dry in piles.

Tagliatelle are ready!

For the sauce of a sunny saturday
-1 sweet potato
-1 zucchini
-a handful of hazelnuts
-50g of speck
-half an onion
-a piece of butter
-olive oil (extra virgin, what else?)
-half a glass of milk
-salt & pepper


Sauté the chopped onion in a large frying pan with the butter and a dribble of olive oil. Meanwhile, make a julienne of zucchini and potatoes. Add the hazelnuts to the onions and roast them a little. Add the strips of vegetables, salt and add a little milk from time to time to maintain moisture. Add the bacon and cook. Cook the noodles in salted water for a couple of minutes. The fresh noodles will cook very quickly, so be careful not to over cook them. They have to be al dente! Serve immediately with a generous grinding of pepper (and some grated parmesan according to taste).


Tagliatelle un po' integrali tirate a mano: Dosi per due affamati


- 2 uova
- 150g farina bianca
- 50g farina integrale


In una ciotola capiente versare la farina e al centro le uova, con una forchetta incorporare la farina alle uova partendo dal centro. Quando tutta la farina è stata assorbita, trasferire l'impasto sulla spianatoia e lavoralo finchè diventa elastico. Avvolgerlo nella pellicola e lasciarlo riposare per 20 minuti. Infarinare abbondantemente le spianatoia e stirare la pasta con il mattarello. La pasta va tirata e non schiacciata, tenere le mani come nella foto, senza spingere in basso.







Tirare la pasta il più sottile possibile. Infarinando ripetutamente il mattarello e la spianatoia. Girare le pasta arrotolandola sul mattarello, per assicurarsi che non si appiccichi sulla spianatoia. Lasciarla asciugare all'aria per una decina di minuti.

Arrotolare la pasta in modo da formare un lungo salsicciotto. Tagliare a fettine larghe 7-8mm. Srotolare le tagliatelle su un canovaccio pulito e lasciare seccare in mucchietti.

Le tagliatelle sono pronte!

Condimento di un sabato di sole:
- Una patata dolce (o un pezzo di zucca)
- una zucchina
- una manciata di nocciole
- 50 g di speck
- mezza cipolla
- un pezzetto di burro e olio evo
- mezzo bicchiere di latte
- sale e pepe


Far appassire la cipolla tritata in una padella capiente, con una noce di burro e un giro d'olio d'oliva. Nel mentre fare una julienne di patate e zucchine. Aggiungere le nocciole alle cipolle e farle abbrustolire un po'. Aggiungere le striscioline di verdure, salare e far appassire aggiungendo un po' di latte di quando in quando per mantenere l'umidità. Aggiungere lo speck e portare a cottura. Cuocere le tagliatelle in abbondante acqua salata per un paio di minuti. Le tagliatelle fresche cuociono molto rapidamente, attenzione a non superare la cottura! Servire subito con un'abbondante macinata di pepe (e parmigiano a piacimento).



PS: Queste ricetta partecipa all' MT Challenge di Gennaio, e l'idea delle tagliatelle e' stata proposta da Ale!


Enjoy,
And Spread the Mess

Fishcakes - Tortini di pesce

Think of your favourite thing in the world. Think of something you want really really bad, like a pony if you're a girl or a car if you're a boy. Now imagine it is just behind that door. Can you feel the excitement? Can you feel your pulse starting to race? Can you feel how your entire being is yearning to go towards that door and open it because you know that behind it lies the object of all your desires? Now visualise yourself opening that door. The endless turning of the handle, the whispered creak of the joints, the darkness that lies behind it. Now you peer into the darkness, trying to pierce it with the light of your wanting. But you decided to hit the switch instead. Much easier indeed. And now, finally now, you behold whatever it is you want, and you discover that it is so much better than what you had expected.

Well, let's say you were Celestial Dragon, and let's say that thing we've been talking about was fish. And let's say that the door to the attainment of that desire is the kitchen door. And that the switch with which you illuminate your life is actually Divine Cherry. And that thing that is better than what you wanted are fishcakes.

And in your magnanimity, in your infinite joy and happiness, you decide to share the recipe for those sublime fishcakes. Well done, you, because lo and behold, the recipe has appeared just underneath this text. Do enjoy.

Fishcakes

Ingredients

- 300g of coley or a similar fish

- a handful of shrimps

- 400g of white potatoes

- a handful of capers

- half an onion

- 4-5 spring onions

- a glass of milk

Steam the potatoes in their skins. Meanwhile, cook the fish in a pot covered with milk until it peels off in flakes, and when it's almost ready, add the shrimp and cook for a few seconds. Drain the fish and the shrimps, but save a little milk. Finely chop the onion and the spring onions, and put the capers in a cup of water. Drain and peel the potatoes.
Take a large bowl and mash the potatoes coarsely with a fork while still hot, add the chopped fish, shrimps, chopped onions, chopped capers, salt, pepper and mix well. If it seems to be dry, add a little milk you used for cooking the fish. Form large meatballs and a press them a little in order to give them the shape of an hamburger. In a separate plate, lightly beat the egg. Dip the 'hamburgers' the in egg, then roll it quickly in breadcrumbs. Proceed so until all ingredients have been exhausted. In a large frying pan heat a little of seed oil and fry the patties for about ten minutes. Serve warm.

On the side: stir-fried broccoli with extra virgin olive oil, a clove of garlic, 2 anchovies and lemon zest until tender.

Ricetta in italiano:

Tortini di pesce (per 6 tortini della dimensione di un hamburger)

Ingredienti

- 300 g merluzzo o altro pesce azzurro

- una manciata di gamberetti

- 400 g patate a pasta bianca

- una manciata di capperi

- mezza cipolla

- 4-5 cipollotti giovani e piccoli

-un bicchiere di latte

Cuocere a vapore le patate con la buccia. Nel frattempo, in una pentola cuocere il pesce coperto con il latte, fino a che si sfalda in fiocchi, quando e' quasi pronto aggiungere i gamberetti in modo da cuocerli per qualche secondo. Scolare pesce e gamberetti, salvando un po' del latte di cottura. Tritare finemente la cipolla e i cipollotti, dissalare i capperi in una tazzina d'acqua. Sbucciare le patate cotte.

Prendere un ciotola capiente e schiacchiare grossolanamente le patate ancora calde con una forchetta, aggiungere i pezzetti di pesce, i gamberetti, la cipolla tritata, i capperi sminuzzati salare, pepare e impastare. Se dovesse risultare asciutto, aggiungere un po' del latte di cottura. Formare delle grosse polpette e schiacciarle un po' in modo da dare la forma di un hamburger. In un piatto a parte sbattere leggermente un uovo. Immergere velocemente il tortino nell'uovo e rotolarlo poi nel pangrattato. Procedere cosi' fino ad esaurimento ingredienti. In una padella capiente far scaldare un po' di olio di semi e rosolare i tortini per una decina di minuti. Servire caldi.

Io li ho accompagnati con dei broccoli saltati in padella con olio evo, uno spicchio d'aglio, un paio di acciughe e finiti con una grattatina di buccia di limone.

Note: Di solito nelle ricette di fishcakes,  e' sempre indicato di aggiungere un uovo nell'impasto per renderlo piu' fermo. Probabilmente le mie patate erano molto asciutte, comunque non e' servito. Voi regolatevi ad occhio, se non riuscite a formare delle belle polpette che tengano la forma, aggiungetelo! :)

Enjoy,

And Spread the Mess

Bread # 3

One day, actually not that long ago, Divine Cherry and Celestial Dragon were enjoying a quiet and comfortable walk in the countryside. The weather was nice and mellow, the bees were packing their things away for the winter, the animals were busy fluffing up their furs, and the trees were having their usual afternoon tea. It was all in all a normal late autumn's day. The air was crisp and cool and it filled their lungs with a cold, tingling sensation. It had been a difficult week (yet another princess had been kidnapped in yet another realm and they both had to yet reincarnate themselves in the heroes and yet again save the day) and both Celestial Dragon and Divine Cherry felt that the walk was well-deserved indeed. Suddenly, another smell other that of deliciously rotting leaves filled the air and, consequently, their cold lungs. It was the smell of something long forgotten, yet always remembered. It was the smell of something soft, something warm, something cosy, something.. doughy. It was the smell of bread. And so it was that before long they stopped in front of a curious little house. It was made of gingerbread, children's clothes and dragon's teeth. They knocked on the door, and when an old woman opened them, Divine Cherry and Celestial Dragon saw that they had found Baba Yaga's hut. Of course, Celestial Dragon was over the moon (not literally) about this since he hadn't seen his grandmother in ages (literally). To celebrate the lucky advent, the three of them sat down in front of the fire and ate a loaf of bread Baba Yaga had just pulled out of the oven. Divine Cherry, curious as always, politely inquired as to the recipe of the bread, and this is what Baba Yaga told her:

French Country Bread
Servings: 1 large loaf plus extra wheat starter for further baking
Wheat Starter - Day 1:
Ingredients
40 gm stoneground breadmaking whole-wheat or graham flour
45 ml water
Total scant : 85 gm
Directions:
1. In a Tupperware or plastic container, mix the flour and water into a paste.
2. Set the lid on top gently, cover with a plastic bag, to prevent messes in case it grows more than expected!
3. Set somewhere warm (around 86 F if possible). I sometimes put mine on a windowsill near a radiator, but even if it’s not that warm, you’ll still get a starter going – it might just take longer.

Wheat Starter - Day 2:
Ingredients
40 gm stoneground breadmaking whole-wheat or graham flour
45 ml water
85 gm starter from Day 1
Total scant :170 gm
Directions:
1. Stir the flour and water into the mixture from Day 1, cover, and return to its warm place.

Wheat Starter - Day 3:
Ingredients
40 gm stoneground breadmaking whole-wheat or graham flour
20 ml water
scant 170 gm starter from Day 2
Total : 230 gm
Directions:
1. Stir the flour and water into the mixture from Day 2, cover, and return to its warm place.

Wheat Starter - Day 4:
Ingredients
120 gm unbleached all-purpose flour
100 ml water
230 gm starter from Day 3
Total scant: 440 gm
Directions:
1. Stir the flour and water into the mixture from Day 3, cover, and return to its warm place. At this point it should be bubbling and smell yeasty. If not, repeat this process for a further day or so until it is!

French Country Bread
Stage 1: Refreshing the leaven
Ingredients
160 gm wheat Leaven Starter
50 gm stoneground bread making whole-wheat or graham flour
150 gm unbleached all purpose flour
120 ml water
Production Leaven Total 480 gm
Directions:
1. Mix everything into a sloppy dough. It may be fairly stiff at this stage. Cover and set aside for 4 hours, until bubbling and expanded slightly.

Stage 2: Making the final dough
Ingredients
100 gm stoneground breadmaking whole-wheat or graham flour, plus more for dusting
300gm unbleached all-purpose flour
7 gm sea salt
300 ml water
300 gm production leaven – this should leave some (1 cup) for your next loaf.
Total 1007 gm
Directions:
1. Mix the dough with all the ingredients except the production leaven. It will be a soft dough.
2. Knead on an UNFLOURED surface for about 8-10 minutes, getting the tips of your fingers wet if you need to. You can use dough scrapers to stretch and fold the dough at this stage, or air knead if you prefer. Basically, you want to stretch the dough and fold it over itself repeatedly until you have a smoother, more elastic dough.
3. Smooth your dough into a circle, then scoop your production leaven into the centre. You want to fold the edges of the dough up to incorporate the leaven, but this might be a messy process. Knead for a couple minutes until the leaven is fully incorporated in the dough.
4. Spread some water on a clean bit of your work surface and lay the dough on top. Cover with an upturned bowl, lining the rim of the bowl with a bit of water. Leave for an hour, so that the gluten can develop and the yeasts can begin to aerate the dough.
5. Once your dough has rested, you can begin to stretch and fold it. Using wet hands and a dough scraper, stretch the dough away from you as far as you can without breaking it and fold it back in on itself. Repeat this in each direction, to the right, towards you, and to the left. This will help create a more ‘vertical’ dough, ready for proofing.
6. Heavily flour a banneton/proofing basket with whole wheat flour and rest your dough, seam side up, in the basket. Put the basket in a large plastic bag, inflate it, and seal it. Set aside somewhere warm for 3-5 hours, or until it has expanded a fair bit. It is ready to bake when the dough responds to a gently poke by slowly pressing back to shape.
7. Preheat the oven to hot 220°C. Line a baking sheet with parchment, then carefully invert the dough onto the sheet. I like to put the baking sheet on top of the basket, then gently flip it over so as to disturb the dough as little as possible. Make 2-3 cuts on top of the loaf and bake for 40-50 minutes, reducing the temperature to moderately hot 200°C after 10 minutes.
8. Cool on a cooling rack.

With big delay this recipe participates to the Daring Bakers challenge.

Our Daring Bakers Host for December 2011 was Jessica of My Recipe Project and she showed us how fun it is to create Sour Dough bread in our own kitchens! She provided us with Sour Dough recipes from Bread Matters by AndrewWhitley as well as delicious recipes to use our Sour Dough bread in from Tonia George’s Things on Toast and Canteen’s Great British Food!

I paste the recipe as Jessica wrote it.

Ricetta in italiano:
Pane Francese al Lievito Madre

Lievito Madre - 1 ° giorno:
Ingredienti
40 gr di farina integrale
45 ml di acqua
Produzione totale: 85 gm
Procedura:
1. In un contenitore di plastica, mescolare la farina e l'acqua.
2. Chiudere con il coperchio delicatamente, coprire con un sacchetto di plastica
3. Far riposare in un luogo tiepido.

Lievito Madre - Giorno 2: 
Ingredienti
40 gr di farina integrale
45 ml di acqua
85 gr di lievito del giorno 1
Produzione totale: 170 gm
Procedura:
1. Mescolare la farina e l'acqua all composto del giorno 1, coprire e rimetterla a riposare in un luogo tiepido.

Lievito Madre - Giorno 3:
Ingredienti
40 gr di farina integrale
20 ml di acqua
170 gr di lievito del 2 ° giorno
Produzione totale: 230 gm
Procedura:
1. Mescolare la farina e l'acqua al composto del 2° giorno, coprire e rimetterla a riposare in un luogo tiepido.

Lievito madre - Giorno 4:
Ingredienti
120 gm  farina bianca
100 ml di acqua
230 gr di lievito del 3° giorno
Produzione totale: 440 gm
Procedura:
1. Mescolare la farina e l'acqua alla miscela del terzo giorno, coprire e rimetterla a riposare in un luogo tiepido. A questo punto dovrebbe essere spumeggiante e odorare di lievito. In caso contrario, ripetere questo processo per un ulteriore giorno o piu' finche' non si formano delle bolle in superficie e acquista il caratteristico odore di lievito.

Pane francese

Fase 1: Rinfresco del lievito
Ingredienti
160 gr di lievito madre
50 gr di farina integrale
150 g di farina bianca
120 ml di acqua
Produzione totale 480 gr
Procedura:
1. Mescolare il tutto a formare un impasto veloce. In questa fase l'impasto potrebbe risulatare abbastanza duro. Coprire e mettere da parte per 4 ore, fino a quando alla formazione di alcune bolle e all'aumento di volume.

Fase 2: Impasto finale
Ingredienti
100 gr farina integrale
300gm farina bianca
7 gm sale
300 ml di acqua
300 gr di lievito madre - il resto si puo' conservare e usare per la prossima volta che panificherete.
Totale: 1007 gm
Procedura:
1. Mescolate la pasta con tutti gli ingredienti tranne il lievito madre. Sarà un impasto morbido.
2. Impastare su una superficie non infarinata per circa 8-10 minuti, se necessario bagnatevi la punta delle dita, cosi la pasta non si appicicchera'. Allungare e piegare la pasta in questa fase.
La pasta va stesa e ripiegata su se stessa ripetutamente fino a quando non diventa liscia ed elastica.
3. Appiattire un po'la pasta, mettere al centro il lievito madre. Ripiegare i bordi della pasta sul lievito per incorporarlo bene. Impastare per un paio di minuti fino a quando il lievito è completamente incorporato nella pasta.
4. Versare un po' d'acqua sul piano di lavoro e porre l'impasto in centro. Coprire con una ciotola rovesciata. Lasciate riposare per un'ora.
5. Una volta che la pasta ha riposato, iniziate ad impastare: allungando e ripiegando l'impasto su se stesso numerose volte.
6. Far riposare la pasta in una ciotola ben infarinata e coperta con pellicola per 3-5 ore, o fino a quando ha raddoppiato o triplicato di volume.
7. Preriscaldare il forno caldo a 220 ° C. Infarinare una teglia e rovesciarci l'impasto. Infornate per 40-50 minuti, riducendo la temperatura a  200 ° C dopo i primi 10 minuti.
8. Raffreddare e gustare!


Enjoy,
And Spread the Mess

Muesli Cookies

One of the main inconveniences of living in an eternally long mansion, like Divine Cherry and Celestial Dragon do, is that sometimes things get forgotten. They are for example left in that grey area behind the Cumulus Cloud Couch, and no one even remembers their existence. It may also happen that things start to evolve, start to develop a life of their own. And that is troublesome. After all, they would be living rent-free, and what sane divine being would ever want rent-free tenants? But drawing up a contract is a major headache, and when what you're looking at is an eternity of headaches, you tend to avoid it.

So it was that Divine Cherry found an old box of muesli. When he was younger, Celestial Dragon used to love those muesli. Notice the past tense. Divine Cherry, ever vigilant, every preventive, decided to take the remaining muesli (knowing full well that Celestial Dragon wouldn't object or even notice, for that matter), and to transform it into delicious morning cookies. Here's how you can do it too:

Ingredients

-300g of Alpen original muesli

-125g of flour

-122g of butter

-110g of sugar

-1 egg

-1 generous tsp of honey

-2 tbsp of boiling water

-1/2 tsp of yeast

In a large bowl, mix the muesli, the yeast, the flour and the sugar. Meanwhile, melt the butter in the microwave. Or in any other wave you think is appropriate. Like a heat wave, for example. Global warming will also do the trick. Add the molten butter, the honey and the boiling water in the bowl and mix well. Lastly, add the egg and mix again. Now form little hazelnut-sized balls (avoid tapping into your unconscious and making them too large), put them on a with baking foil covered tray and lightly squash them with a fork. Put them in a preheated oven at 180°C for ten minutes. Enjoy.

Biscotti da colazione al muesli...ovvero come fare fuori quella mezza confezione di muesli che Celestial Dragon proprio non  vuole piu'...

- 300g Alpen original (muesli a base di fiocchi d'avena e frutta secca tra cui uvette e noci)
- 125g farina
- 122g burro
- 110g zucchero
- 1 uovo
- 1 cucchiaino abbondante di miele
- 2 cucchiai di acqua bollente
- 1/2 cucchiaino lievito

Mescolare in una ciotola capiente gli ingredienti secchi ( muesli, farina, lievito e zucchero). Intanto far sciogliere il burro in microonde. Aggiungere il burro sciolto con il miele e l'acqua agli altri ingredienti, mescolare bene. Infine aggiungere l'uovo per unire e almalgamare bene il tutto. Con l'impasto, formare delle palline grosse come noci, poggiarle su una teglia rivestita di carta forno e schiacciarle un po' con una forchetta. Infornare a forno caldo a 180°C per 10 minuti.

Con questa ricetta partecipo al contest dell'ArabaFelice "Marthellati" per la sezione cookies.

Clementines and Cranberries Marmelade

Well here we go. Again. The festive season is approaching. (To be precise and pedantic, though, it would be fairer to say that the Christmas season is approaching, because if you take into account every currently existing calendar, every season and every day is actually a festive season and/or day. Maybe not for you, but surely for someone else somewhere). Anyway, yes. Suddenly, reindeers pop up, old men with unkempt white beards are finally legally allowed to have children play on their laps, and Celestial Dragon shakes his head vigorously. Very vigorously indeed. For Divine Cherry has just had an idea: "how about we try to distill happiness and joy and deliciousness and warmth?" Celestial Dragon shakes his head once again, thinking quite loudly that it's never going to work, after all, we're not all Grenouille's, are we? Plus whisky has already been invented. And yet, at the back of his mind, a teeny tiny voice insists that "i'm sorry, but actually, she may have a good idea indeed. Just giver her a chance."
Celestial Dragon, for all his wisdom and strength, never was able to control his impulsive Id, and so he is forced to agree to at least try to distill the goodness of the world into a jar. With eyes wide shut, he witnesses the following:

Recipe adapted from Delicious magazine (Dec. 2011)
-700g of clementines
-250g of cranberries
-1400g of sugar
-4 unwaxed lemons
-150ml of rum or whisky

Cut the clementines and lemons in half, then squeeze out all their juice taking care to remove the pips. Cut the clementines skins in thin stripes. In a large pan, pour in the fruit juices, the clementine stripes and the used lemons. Cover with 1.2l of water. Leave it cook on moderate heat for 1-1.5 hrs counting from when it boils. When the clementines' skins will be soft, take out the lemon skins, give them another wee squeeze and discard them.
Add the sugar and mix well to melt it. Add the cranberries and cook on moderate heat for 10mins until they'll start to pop. Add the liquor and bring to boil. Let it boil strongly for +- 30mins, until the jam will have thickened.
Note: to check whether or not the consistency is right, put a bit of jam on a cold dish. Incline it gently XXX


Ricetta adattata da Delicious Dec. 2011

-700 g Clementine
-250g Cranberries
-1400 g zucchero
-4 limoni non trattati
-150 ml rum o whisky

Tagliare a meta' le clementine e i limoni, spremere il succo di tutti i frutti privarlo dei semini e metterlo da parte.
Tagliare la buccia delle clementine a striscioline sottili. Versare in una pentola capiente il succo dei frutti, le strisce di clementina e le buccie dei limoni intere. Corire il tutto con 1.2 l di acqua. Porre la pentola sul fuoco e cuocere a fuoco moderato per 1 ora- 1ore e mezza dal bollore, finche' le bucce delle clementine risulteranno molto morbide. A questo punto estrarre le bucce dei limoni, schiacciare un po' del loro succo nelle pentola ed eliminarle.
Aggiungere lo zucchero e mescolare per scioglierlo. Aggiungere i cranberries e cuocere a fuoco medio per una decina di minuti fino a quando inizieranno a scoppiettare. Aggiungere il liquore e portare a ebollizione vivace. Far bollire vivacemente per mezzora circa, finche' la marmellata si sara' addensata.
N.B.: Per verificare la consistenza della marmellata, versare un cucchiaino di marmelleta su un piattino freddo, inclinando il piattino la marmellata si rapprende.