E’ PRONTO A TAVOLA! Compra nostro nuovo libro…

IL NUOVO LIBRO DI CUCINA E DI PERCORSI DELLA VITA E’ ARRIVATO! CLICCA QUI !

L’omonimo libro Aglio Olio Pili Pili, pubblicato da Morellini Editore, racconta storie di personaggi e menù che spaziano tra l’Emilia-Romagna e il mondo in un costante dialogo e interazione tra diverse culture, ed include una trentina di ricette ispirate da queste storie. La prefazione del libro è scritta dall’On. Cécile Kashetu Kyenge che indica come “La morale della favola è dunque che non si può cucinare se non si mescola e, quando si cucina, non si mescolano solo ingredienti alimentari, ma tradizioni, gusti, saperi e culture… Abbiamo molto bisogno di iniziative come questa, in cui i rapporti tra persone di origine diversa non sono vissuti con paura e conflitto, ma con leggerezza, generosità e familiarità.”
Il libro è reso possibile tramite un contributo di Coop Alleanza 3.0, da sempre sensibile alle tematiche dell’integrazione e alla cultura della differenza. 

Assicurati una copia cliccando QUI !

Aglio Olio Pili Pili

(foto: I.M. Photo Studio)

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How to Make Hot Pili Pili…to Someone

cos’è aglio olio pili pili?                                                     pili pili recipe

step 1. buy fresh red habanero peppers

step 1. buy fresh red habanero peppers

step 2. remove stems and wash

step 2. remove stems and wash

step 3. sterilize glass jar(s) and cover in boiling water

step 3. sterilize glass jar(s) and cover in boiling water

step 4. chop one medium-sized onion

step 4. chop one medium-sized onion

step 5. If you have a mixer, chop peppers and onion for one minute. If not, go directly to step 7.

step 5. If you have a mixer, chop peppers and onion for one minute. If not, go directly to step 7.

step 6. This is a good time to put on some rubber gloves to transfer the peppers to the pillon. They are incredibly hot and can burn the skin!

step 6. This is a good time to put on some rubber gloves to transfer the peppers to the pillon. They are incredibly hot and can burn the skin!

step 7. transfer mixture to the pillon (a wooden mortar and pestle used outdoors in       Congo and other African countries

step 7. transfer mixture to the pillon (a wooden mortar and pestle used outdoors in Congo and other African countries)

step 8. If you don't have a pillon follow the rest of the recipe using your mixer at low settings

step 8. If you don’t have a pillon follow the rest of the recipe using your mixer at low settings

step 9. add a tablespoon and a half of rock salt to the mixture

step 9. add a tablespoon and a half of rock salt to the mixture

step 10. pound the mixture for 2 minutes being careful to avoid the mixtures splashing into the eyes

step 10. pound the mixture for 2 minutes being careful to avoid the mixtures splashing into the eyes

step 11. add the juice of one lemon and continue to pound carefully

step 11. add the juice of one lemon and continue to pound carefully

step 12. more or less this is the desired consistency

step 12. more or less this is the desired consistency

step 13. carefully spoon the mixture into the sterilized jar(s)

step 13. carefully spoon the mixture into the sterilized jar(s)

step 14. add oil to jar until it covers the mixture completely ( any cooking oil will do but we recommend a mild  Italian olive oil)

step 14. add oil to jar until it covers the mixture completely ( any cooking oil will do but we recommend a mild Italian olive oil)

step 15.  voila! you made pili pili

step 15. voila! you made pili pili

step 17. one of our favorite dishes with pili pili is aglio olio pili pili (spaghetti with garlic, olive oil and pili pili)

step 16. as you may have noticed one of our favorite dishes is aglio olio pili pili (spaghetti with garlic, olive oil and pili pili)