GOOD IN KITCHEN And WINE CELLAR
Things from women? Difficult to say it; still more arduous to demonstrate it, from the moment that many between more you notice cooks and wine stewards belong to the male sex. But he is strengthened that of usual in family she is the woman to take care itself of stoves and vivande. He is worth therefore the pain sure realizing also a short one, but sufficient you make from you for the self-sufficiency to feed and also some hobby refined more, like a wine cellar where to conserve to art rule the wine or one appreciable series of conjectures and conserves under vase.
Even if today one is more and more diffusing in the male world the habit to put itself in front of the stoves, the greater part of the men is still found of the all unprovided one when it must attempt in the baking of an egg or a plate of spaghetti. Here, to this purpose, some practical council. They have been cited eggs and spaghetti. It can be begun just with these two foods, that they are between the more expresses and simple to prepare.
In order to cook eggs it is proceeded in this way: they put in one water casserole covered calculating eight minuteren of baking from the moment of the ebollizíone; it is removed then from the fire and current is passed to the container under the water in order to cool them. Picchiettano with the manico of the knife in order spezzettare the shell that goes removed with delicacy. The eggs barzotte are not other that hard eggs only cooked six minuteren, in such way that the egg yolk remains softer in order to stir itself better with the gradevole condimento and to form one salsetta. With hard eggs it is possible to realize an optimal only insalata-plate: he is sufficient a s 444j91e catoletta of tonno, a pair of hard eggs (or barzotte) cut to segments, a insalata forelock of to small leaves (easy to wash and to dry, tamponando them in a canovaccio from kitchen), some farcita green olive (are acquired in vasetti), some thread of anchovy (in scato it), oil, vinegar or juice of lemon (in the proportion of due-tre spoons of oil and means of vinegar or lemon) knows them and pepper to pleasure.
It is made to better fuse a pezzettino of butter in a padellino (if of the type with the nonstick bottom, than not ago to attack the food) and the eggs rest delicately. They go cooked for a minute to high flame, then lowers the fire, the container is covered and the egg white is cooked in such a way for an other minute (rapprende well and the egg yolk remains instead soft). Completed the baking insaporisce with one knows them and pepper. For flat a more suit filled with smoke bacon can be added or bacon, cut to thin slices (for two eggs is enough four slices). These go put in an other padellino without some condimento, and made to toast to alive fire for duetre tiny. Therefore they are offered on the plate beside eggs.
Also this, like eggs to the butter, goes prepared in one nonstick frying pan. The eggs go put in a plate, insaporite with know them and pepper, with the added one of a spoon of latte and a spoon of grattugiato $parmesan. Then it is blinked all with a fork for some moment finchè produces one light foam. To melt then a pezzetto of butter in the frying pan and to pour the compound, distributing it well; therefore, to medium flame, to cook until that the frittata one has been gilded (in order to control to raise a border with the wood shovel). To this point it is put down over a cover of the same diameter of the frittata one, door all on the sink (in order to avoid itself strained of greased on the fire) and with a determined blow one upsets on the cover holding it perfectly horizontal. Therefore it is made to slip of new in the frying pan bringing back it on the fire still cooking for some minute, finchè very is gilded also from the other part. Wanting instead to prepare the omelette of the procedure indicated for the frittata one is followed first part, until the point in which it would have to be turned. Then, instead turning over it, they offer in four still soft center sottilette and expedient the frittata one to half (using one wood shovel) or in three parts. The container is still covered replacing it on the fire for some moment to flame much lowland, so that the omelette it ends to cook and the cheese is melted to the inside. With this system it is possible preseems also the omelette sweet; putting little it knows them, a sugar spoon in eggs and spalmando the part centers them of the marmellata frittata one with. As touch of maximum refinement can be cospargere of sugar the omelette and be sprayed it of liqueur (Grand Marnier or Cognac). To attend that the distilled one scaldi well then, raising the frying pan, to carry a side close to the fire and to inflame the omelette. To leave to burn for some second, to extinguish and to serve.
We speak about the spaghetti why they are fastest to cook, but null it prohibits makes also a plate of maccheroni, pens or bucatini: enough to extend the time of baking, following the indications brought back on the confection, or (better) tasting the paste for sincerarsi of the baking point. The procedure is enough simple: a casserole with water is put on the fire (the proportion is of a liter for every hectogram of paste), door to bollore and it joins knows them (a teaspoon for every liter of water):therefore one throws the paste (in kind 100 grams) and it is proceeded like explained over. It is stirred until when the water resumes to bubble, repeating the operation a pair of times during the baking. Draining the paste, in particular the spaghetti that they have tendency glue itself between they, it is good norm to leave a little baking water. If they are cooked maccheroni, enough to add to the water an oil teaspoon that it avoids to the paste to attack itself on the bottom of the container. Other small trick: when the paste is flavored goes before put the grattugiato cheese, poichè it is melted quickly to the heat of the paste, then goes added the gravy.
The possibilities are infinite. It is gone from the simple butter perfumed with some leaf of salvia and fused until becoming nearly nocciola, to the traditional garlic-oil-chili pepper that is prepared in this way: to make to medium scaldare in padellino due-tre oil spoons (to second that desires the paste or a lot flavored) with two segments of garlic and a piccante red chili pepper: when the garlic has become blond dark, attention is crushed with a fork (that can emit some sketch) and it is removed with with the chili pepper. Lever from the fire, joins to the oil therefore insaporito tritato spoon of prezzemolo half and it is poured on the paste, stirring. In this case the cheese is not necessary. For the gravy to the cheese it makes to melt in a frying pan (that it can then contain also the paste) 30 grams of butter, join tre-quattro spoons of grattugiato $parmesan (or pecorino) and, stirring with a wood spoon, it is made to melt the cheese slowly, joining slowly tre-quattro cream spoons. To hold the low fire and to stir without interruption, until that the sauce becomes smooth down and cremosa. Insaporisce therefore with a little they knows itself and with much pepper, then the paste joins, it is stirred for a moment on the fire and it is moved in the holster. Wanting a sauce po' a more piccante, can be added to the grattugiato cheese (only two spoons, in this case) 50 grams of piccante gorgonzola cut pezzetti to many small and it is made to melt, always joining the cream. For the gravy to the tomato: also in this case the variations are multiple. It is gone from simplest, prepared for raw (freschi tomatoes, garlic, pepper, oil, basil) to that one cooked, with tomatoes it peels to you, garlic, basil, knows them, pepper to gustosissimo the gravy to the puttanesca, to profumatissimo the gravy to the rosmarino or the origano to that seafaring one with the vongole in.bianco. Here as they are prepared.
Freschi tomatoes are necessary quattro-cinque and much mature that go spella you and it cuts to threads. It does not have to impress itself in front of this operation that is nearly simpler from makes that to dirsi. Enough to put for some minute the tomatoes in hot water that can be captured from the casserole in which that one for the paste is bubbling, having cure to put of on the fire one greater amount of that one indicated to the beginning: then, with a mestolo pierced, a tomato is taken from the water to the time and the skin is removed that, after the sbollentatura, comes via without difficulty. Therefore the tomatoes are put on a small to tagliere or on a plate and the seeds are cut half to half, extracting with a teaspoon and cutting every tomato filettini. The holster is taken therefore and a segment of garlic sbucciato and cut is passed to half (in such a way develops mainly the aroma of the garlic); some leaf of basil, the tomato threads is put in the plate, due-tre oil spoons, a pizzico of knows them and one large milled of pepper. On these ingredients the paste overthrows, preferibilmente spaghetti, is stirred fastly and it is eaten endured, in order to avoid that the raw gravy cools the paste.
To make to scaldare due-tre oil spoons with two segments of garlic peels to you; when these are become to you dark are crushed with a fork and they are removed; therefore one puts in the oil some tomato bare (or coolness and prepared like in the previous prescription), crushing it with the fork. Insaporisce with one knows them, pepper and it is cooked to alive fire for sei-sette tiny, often stirring. Towards the end of the baking some leaf of basil freschissimo for giving scent joins to the gravy. The paste is drained, spoonful is flavored before with one, or little more, than grattugiato cheese and then with the gravy.
It is proceeded like indicated in first part of prescriptions here over, joining to the oil a spoon of origano in powder; then the tomatoes join, know them, pepper and the gravy to lively fire for little minuteren is cooked. Completed the baking two spoons of grattugiato $parmesan are thrown in the gravy and, endured after, the drained paste. All entirety is still stirred, holding on the fire for some moment and the flavored paste therefore in the plate is moved.
It is po' a more complex of previous, but therefore the gustoso one and saporito that val the pain to try to make it. It must tritare two threads of anchovy, a teaspoon of capers, a small bunch of prezzemolo (only the leaves, obviously, before washed and dried) and some black olive (the kernel is removed with the appropriate tool, or cutting the olive to fettine and discarding it). The prepared trito one goes made to rosolare with three oil spoons, being added a red chili pepper and 200 grams of passed of tomato, knows them, little pepper (is already the chili pepper) and it is made to cook for 10-15 minuteren to moderated fire, so that a po is gotten thicker '. The paste can therefore be flavored preferibilmente (spaghetti) adding, to appeals to, grattugiato cheese. The tritate black olives can be replaced with a paste spoon of olives.
A rametto is taken of rosmarino and, with a little thread white man (goes well also that to sew), alloy to spiral so that, during the baking, the needles from the rametto are not detached. Frying pan with 40 grams of butter is put in one; door on the fire and, while the butter is melted, with a spoon of wood or one fork, is made to turn in continuation the rosmarino in the container, so that the scents well and scents also the butter. One joins therefore of the past of tomato (from 100 to 200 grams), second the gravy amount that is desired, and insaporisce with it knows them and pepper. It is made to cook to flame alive for ten minuteren, often stirring, and then the paste is flavored, adding much grattugiato $parmesan.
It is necessary a small vasetto of vongole to the natural one. They are made to rosolare due-tre oil spoons with one garlic segment; the vongole with their liquid join, are made to insaporire, join know them, pepper and one wine spray white man. To leave to cook for ten minuteren, to low fire, adding tritato spoon of prezzemolo half. Like for every gravy made up of fish, it does not go added the cheese.
If it appeals to that raw one, nothing more
gradevole (species in the warm season) of one beautiful Tartars or a
carpaccio. Here as they are prepared: for the Tartars 120 grams of polpa
are necessary of manzo much lean one and tritata (can supply the butcher) to
which they join knows them, pepper, the juice of average lemon, two oil spoons,
a brandy teaspoon, a mustard teaspoon, a spray of Worcester, some drop of
Tabasco sauce (is produced that they are found in bottigliette near the
droghieri or the supermarkets) a spoon of tritata onion. These ingredients are
stirred with all, then arrange the compound, to shape of large polpetta, in a
plate, making a socket in means. The egg white is taken to an egg, eliminating,
and putting the practiced egg yolk in the fossetta in the meat. Door in table
therefore, stirring the egg with the meat at the moment to eat. To it appeal to
can be sprayed the meat with one milled of pepper. For the carpaccio, it is made us to
prepare from the butcher 100 grams of polpa of manzo, always much lean one, cut
to machine, like if it were prosciutto, and it is put extended on a plate. To
this point, it can be flavored in two ways: with of the cheese grain cut to
flakes and distributed on the meat, then with oil, juice of lemon, it knows
them and pepper. Or three spoons of maionese (acquired in vasetto or tube) with
two cream spoons are stirred, a brandy spoon, means spoon of Tomato Ketchup
(also this buy in bottigliette droghiere) and one spray of Worcester. Amalgam
this salsetta and is spread well on the meat, before insaporita with it knows
them and pepper.
Who does not love the raw meat, can little prepare in time an appetizing thread
slice or a gustoso nodino of year-old calf.
High thread slice is necessary one at least two fingers. Insaporisce to raw with they knows itself and pepper, then spalma with a mustard veil and slips into the meat a pezzetto of branch of rosmarino. It is made to spumeggiare in a padellina a large butter walnut (30 grams) and, when he is nearly color nocciola, the meat is put; to cook on one side to alive fire for two minuteren and others two from the other. It is sprayed with a little cognac and, when the liqueur is evaporated, they join to the salsetta remained in the frying pan due-tre cream spoons. It is stirred and it is removed from the fire. With the times of baking it indicates the meat to you remains leggermente to the blood; if the preferred ones more cooked it must double them, holding but the fire more low, otherwise the meat can burn.
To make to melt in tegame 30 grams of butter with an oil spoon. To carefully lay down the nodino to you (is an obtained part from the carrè of year-old calf and comes used sometimes in order to prepare the classic one costoletta for the from Milan one) and to leave to colour before it from a part then from the other (in order to turn the meat never does not have to use the fork that can pierce letting out it liquid and being left it therefore drier). Insaporisce then with they knows itself and pepper and sprays with average wine glass white man. Therefore the fire is lowered and it is made to cook for 15 minuteren, being joined some warm water spoon. While spreme the juice of average lemon. Completed the baking, the meat from the frying pan is removed and it is put on the plate: in the gravy remained in frying pan the lemon pours itself and a pezzettino joins of fresh butter. It is stirred fastly with a wood spoon and the salsetta is poured on the meat.
If the idea to cook the spaghetti, the meat or eggs does not go just to genius can be resolved a mixed meal with a snack, cheeses and a beautiful basket of fruit. The spuntini suggested they are therefore rich and gustosi that they do not make to mourn one more substantial supper. French bread slices, wide and rather high are necessary less a po' than a finger: spalmano with a maionese layer, then on a slice two leaves of lattuga previously washed (dried with a canovaccio are offered cleaned up or a napkin), due-tre slices of tomato leggermente salate, one slice of prosciutto cooked a po' high (approximately 50 grams), two cetriolini sott' vinegar cuts to you to ventaglietto and still two leaves of lattuga. It is covered with the second slice and they dull it is ready. Otherwise they can itself be spalmare the bread slices with a butter veil and be made as soon as to toast; to stir the content of a scatoletta of gamberetti from 100 grams (is acquired in salumeria) with due-tre maionese spoons, means teaspoon of Tomato Ketchup, a spray of Worcester, little it knows them and pepper, and two cream spoons. To amalgamate well and to distribute the gamberetti therefore flavored on one bread slice, covering them with the second one.
The preparation of the conserves does not demand one technical particular, but only a little time to disposition. It is an aspect of you make from you that, beyond to being useful, it can also turn out an pleasant pastime. The better season in order to be about itself to this occupation is senz' other the autumn, above all the first months, when still many qualities of summery fruit and verdure are found.
We suggest the two prescriptions, between simplest to realize. Tomatoes peel to you: they are necessary of the enough mature and perfectly intact tomatoes. Preferibile the Saint quality Marzano. They are washed, are deprived of the picciuolo and they are dipped for some minute in hot water, so as to to be able to remove the peel more quickly. Practical then a vertical recording along the tomato and the seeds are removed. Therefore a water solution of and vinegar scottano in (a liter of water for a liter of vinegar and 60 grams of know them) or of water and lemon (in the same proportions), for some minute. They are drained and they are made to cool. Then they are offered in is gone, arriving until a centimeter and means from the mouth. They join, to it appeal to, aromatizing like garlic, pepper, leaves of basil, bay or chili pepper previously scotta to you in hot vinegar. They are plugged therefore is gone that they go then sterilizes in order at least an hour to you (for is gone from 500 grams). Sauce of tomato: to choose of the perfectly intact tomatoes, to wash them, to eliminate the picciuolo and to pass them to the sieve or to the passaverdura. To make to bubble the past to slow fire until ridurlo to the half of its volume begins them. To this point to add of the aromatic grass to it appeal to before (scottate in vinegar and tritate) knows them, and to continue the baking for others 10 minuteren. The prepared sauce is poured therefore in is gone, filling up them until a centimeter and means from the hem. The stoppers are applied or the caps and let to cool, before riporre in fresh place.
One of most typical is sure that one of fungi
porcini. It is well that these are rather small and very hard. They clean up,
eliminating the inferior part of the stem that is richest than earth, then are
abraded with a small knife and they are scoured with a humid cloth in order to
remove every residual terroso (we remember that the porcini they never do not go washes to you!). A casserole with of the
vinegar (for chilo and half is put on the fire of fungi a liter of vinegar)
and, in attended that it arrives to bollore, they are cut to half, lengthwise,
the smaller fungi and to quarters the others. A manciatina joins therefore to
the vinegar of knows them, some nail of garofano, a cinnamon stick and some
granello of pepper and, finally, the fungi make themselves to cook for 5
minuteren, being calculated the time of the resumption of the bollore. They are
drained with a mestolo pierced and they are put to dry on a canovaccio dry.
While they get ready is gone, very clean, dry and the fungi offer themselves.
Every a lot is best to give a pat to the vase in order to do good to arrange
the fungi to the inside and not to leave air pocket. It must be arrived until 2
centimeters from the mouth. To add some granelli of pepper then, a stick of
cinnamon, a pair of garofano nail and to fill up the oil vase so that the fungi
completely remain submergeeed. Conserve is closed watertight and in order at
least a month before consuming them. In order to obtain the best one turned out
it is better to sterilize one goes containing the fungi in order at least 10
minuteren, putting them in a full water casserole, separates to you between
they from old newspapers or rags, so that, during the boiling, they do not run
the risk to touch one with the other and therefore to break off itself. The
water must cover is gone for two thirds party and the time of sterilization
goes calculated from the moment in which it begins to bubble. Completed
sterilization it must leave to cool is gone in the water, to dry them and
riporli in fresh, buio and aerato place.
Capsicum sottaceto. They
clean up the capsicum well, washing them and eliminating the picciuoli. They
are divided to half in order to remove seeds and the ribbings white women.
Therefore they are cut to stratums, or to listerelle. A water solution of and
vinegar scottano in (a liter of water, one of vinegar and 50 grams of know
them), for approximately 3 minuteren. They are drained and they are very made
to dry, preferibilmente on a cloth or one slanted surface. Therefore they are
offered in is gone (that dry grounds) without pressarli must perfectly be
cleaned up - better if bubbled for 15 minuteren - and, arriving until 2
centimeters from the neck of the vase. They are covered with a solution
composed from a part of vinegar for five water parts and 30 grams of know them
(the doses refer to a liter of solution). To close watertight is gone and to
sterilize them in order at least 25 minuteren.
It is indispensable that the fruit is
perfectly integral and to the just point of maturation. It always goes washed
before: if draft of fruits with picciuolo (as ciliege or strawberries) we
recommend to wash them before removing picciuolo (otherwise the water
penetrates in the fruit and it renders it more watery). Moreover, it is well to
proceed to the washing in quantitative small you to the time and under the
running water. It is necessary also to specify that a specific marmellata
difference exists between and confettura: before it is prepared with last fruit
for the sieve, the second one with entire pieces of fruit. The fruit goes put
in the pot (that it must preferibilmente be in steel or enamel or tinned
branch) not snocciolata, sbucciata, if it is necessary, and cutting to pieces,
after to have been weighed to clearly. A quantitative one of equal sugar to two
thirds party of the weight of the fruit (for a chilo joins of polpa 750 grams
of sugar). Juice of lemon (for the indicated proportions can be joined over is
sufficient a lemon), or juice of ribes that, being particularly rich of pectina
(gelatinizzante substance), helps the consolidation of the marmellata one. We
bring back two prescriptions, one of marmellata and one of confettura.
Marmellata of apricots. The fruits are washed well, open to half,
eliminating the kernel. Then they are cut spicchietti, putting them in the
casserole. It is continued to stir, holding the low fire, for approximately 15
minuteren, so that the fruit throws part of its water of vegetation and it is
dried up leggermente. Every so often lever the foam that shape in pierced
surface with a mestolo. Therefore it is never passed to the sieve of iron
horsehair () and hung the obtained juice. One recovers in the clean casserole
and the sugar in the amount previously indicated joins. The baking to low fire
is continued, always stirring, until that the marmellata one has caught up the
just density. In order to assess itself some the test of the drop is made, it
is that is made to fall a drop of marmellata on a saucer and it is tilted; if
the drop slips with difficulty and it is arrested endured, it means that the
marmellata one is ready. It is moved therefore in is gone that they must be
cleanest, very dry and preferibilmente bubbled for 15 minuteren. The marmellata
one goes conserved in fresh, buio and aerato place. It must at least wait for
ninety days before consuming it.
Confettura of ciliege. To
wash the fruits with the picciuolo, then to detach this last one and to
snocciolare the ciliege (is necessary the appropriate tool that it is acquired
in any store of homely). This operation goes executed keeping itself over the
casserole that is used for the preparation of the confettura, so that the juice
that strains during the snocciolamento falls in the container. Before putting
the fruits in the casserole it must have the warning to weigh it; ripesa then
with the fruits, therefore from being able to calculate the exact amount of the
ciliege. The dose of necessary sugar (for every chilo of polpa 750 grams of
sugar) and a glass of juice joins dì ribes. The casserole is put on the fire
and it is continued every so often to stir with a wood spoon, removing the foam
that shape in surface. After approximately 30 minuteren of baking the
confettura it is already leggermente thickened; the test of the drop in order
to see if can be made therefore it is ready. It is subdivided in is gone:if the
type to watertight closing is used it is possible to plug endured. With the
employment of others it is gone is advisable to leave to cool the confettura
before closing them, so that forms in surface a light crust that has protecting
function.
To the base of a good vinegar, obviously, it is always a good wine. It is necessary a container of terracotta or glass, perfectly washed and very dried. A wine bottle is poured, the container is covered with a cloth and it lets therefore for some week. Already after some day the wine, more not protect from the stopper but only from the cloth, begins to transform itself in vinegar: however it is necessary at least a month why the transformation is complete. If the process is wanted to be accelerated, one can be dipped in the wine round loaf, leaving it for some day; the wine, in such a way, is transformed more quickly in vinegar, but then it goes leaked in order to eliminate eventual the residual ones of bread. Every time that captures from the container a sure dose of vinegar, is advisable to replace it with other wine so that the quantitative one of vinegar is not never get exaustedded. If it is desired to obtain of the vinegar much fort, we advise to put the container in which is contained the vinegar in the freezer, therefore to make to freeze it. In surface the water consolidates, while the vinegar solution remains liquid. Enough therefore to remove the ghiacciata crust, obtaining therefore a concentrated vinegar much more. Beyond for the normal vinegar it can be prepared also of the aromatized vinegar, like as an example, to the dragoncello. One joins to a liter of vinegar (servants not to make any quantitati greater poichè this vinegar to you strives in minimal amounts, added to the normal vinegar) 100 grams of dragoncello freschissimo, six leaves of bay, some nail of garofano, means teaspoon of grattugiata moscata walnut, and 20 grams of pure alcool. One lets every so often to macerate the all for one ten of days, churning the bottle. Then it is filtered and it is collected of new in the bottle, plugging well in order not making to vanish the alcool and the aromas. We give, from last, some short one I point out on the salato vinegar. Habitually, in order to flavor the insalata one, it is used to melt, in a vinegar spoon, knows them necessary. Having to disposition of the vinegar already salato, this operation becomes superfluous. In order to obtain it, enough to make to scaldare in a casserole a liter of good vinegar, to carry to boiling and to add it knows them necessary (for a liter two spoons and means to you). It is stirred until that it knows very is melted them and it is removed from the fire. As soon as cold it is bottled and stage.
To have a wine cellar very resupplied it is
often the virtue of every head of household. If then he is also a wine
connoisseur or if it loves to offer to the own hosts some special bottle, a
cantinetta true and own or, in lack of this, a small field of the house will
try senz' other the better system in order to organize themselves where to
conserve, with all "the just" rules, the bottles.
The local wine cellar must have very precise requirement: in the first place it
must completely be buried, be constructed in mattoni full and fortified of
small windows in the advanced part: these must make to enter little light, but
enough air in order to assure one uniform ventilation to the premises. It is
also necessary that they are easy raggiungibili, for being able to open them or
to close according to necessity. The perimetrali walls must have a thickness at
least 40 centimeters and not to trasudare water (the excessive humidity provoke
to mildew and the formation of microorganisms); the land that the premises
encircles externally must therefore be very drenato and impermeable. The
ceiling, in mattoni full, is better that it has shape to botte or cruise, that
allows one better circulation of the air. Also the pavement must be impermeable
and easy to wash: if it must be realized former-novo, to make in way to give a
sure slope towards the part centers them of the wine cellar, or towards one of
sides, so as to to concur the outflow of the water of washing in a trap of
collection created in the point of maximum slope. It is important that the wine
cellar is far from noise sources or great traffic (eventual vibrations can
alter the wine); to have one temperature varying between the 10 and 15 degrees
and a lighting system fioca (the light ruins the wine enough). This type of
wine cellar is found normally in the old houses; having to construct it in one
of recent construction it must bring some modifications. Of usual, not being
never enough buried, it is too much warm of summer and too much cold of winter.
Therefore, it must obtain the necessary isolation covering of mattoni the
ceiling and the walls, creating eventually one inner tube between the
perimetrale wall and that inside. It then must reinforce the door and apply
double windows. Created the atmosphere it does not remain that to arrange the
shelves, on which to put down the bottles. Those in galvanized sheet the most
adapted are, unattackable from the rust, easy to mount and to hold clean. The
dimensions of the shelves, obviously, go rapportate to those of the premises.
In commerce many types of shelvings in wood or plastic exist however,
sovrapponibili. These particularly are adapted for wines to conserve extended:
it is however opportune not to use the shelf more low because the bottles do
not have too much to be near the pavement. The choice of wines depends,
obviously, from the tastes of the head of household. One remembers, however,
that the red wines conserve more to along and therefore abundant supply can be
made one: those white men, instead, have a limited conservation, and after some
year, of usual two, they are lost strength irrimediabilmente and they become
marsalati.
It is adviced against to hold in wine cellar salumi, piccanti witness of
garlic, cheeses whose odore can be transmitted to the wine, through some
defective stopper.
If the space for a wine cellar lacks basement and it is desired to have a supply of bottles, it must more arrange them in the less warm premises and buio of the apartment (ripostiglio or the wall of the far kitchen from light and sources of heat): the corridor can be used also. It instead does not have never to put the bottles in furnitures sluices and, above all, it does not have disporle on high shelves why the heat stretches to go up and the wine sopporta such temperatures. If instead it is preferred to acquire the wine sfuso and to personally bottle it, here here of continuation some practical councils on like making us.
It is a enough simple operation, but it demands some particular sagacities, in order to obtain bonds turns out to you.In the first place, if the wine of the vintage year is wanted to be bottled, it is well to choose the period comprised between February half and the end of March, with days preferibilmente sunned, sand banks and to atmospheric high pressure (an ancient popular sideboard standard that, for a qualitatively perfect operation, must attend the last quarter of moon). The amiable wines go bottle to enough low temperature (February half to you are the just moment); while in order to bottle the wine already a po' aged (that the first year of life has that is finished) must be chosen months cold or not too much too much warm. It is important moreover that the wine once transported to house, rests to along, before being bottled: this affinchè remains limpid and stable, that is lacking in carbon dioxide that can derive from an eventual rifermentazione. In order to bottle the bottles are necessary naturally ; then of cork appropriate endowed stopper , a tube rubber or plastic bocchetta in amount proporzionata to the number of the bottles and a little oil. The bottles must perfectly be cleaned up, above all if they are of recovery. They go accurately therefore washed with warm water, then put to sgocciolare with the neck towards the bottom in order to make to dry them. Ready the bottles can be passed to the phase of the imbottigliamento: the demijohn is put down over a stool or, however, on that it holds it raised from earth and the rubber tube is introduced (must be cleanest and lacking in any odore), fixing it well to the demijohn with the appropriate one bocchetta. Therefore the wine using of the tube is inhaled of which the tube is equipped and travasa in the bottle. If the wine is not of amiable type, and therefore subject to a sure fermentation, it is necessary that the bottles are very colme so as to to leave little possible air between the stopper and the liquid. Therefore they are plugged without to leave to pass too much time, helping itself with the appropriate tappatrice machine. The stoppers go chosen of optimal quality, long approximately quattro-cinque centimeters and of diameter of three centimeters. The weight of the stopper must be gone around around to the four grams. They must be moreover to compact paste, elastic, without scannellature and, preferibilmente it sterilizes, or it passes to you to you in a vapor bath. In order to facilitate the penetration of the stopper, it is advised to grease it with an oil from kitchen. The bottles are therefore ready for the conservation: if red wine draft is gone disposed in horizontal position, while the white men and the rosati ones must remain in feet (but some exception).
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