{"id":1917,"date":"2016-05-20T14:00:47","date_gmt":"2016-05-20T12:00:47","guid":{"rendered":"http:\/\/valdesina.it\/?p=1917"},"modified":"2016-05-23T13:36:47","modified_gmt":"2016-05-23T11:36:47","slug":"1917","status":"publish","type":"post","link":"https:\/\/valdesina.it\/en\/2016\/05\/20\/1917\/","title":{"rendered":"Cooking with Valdesina: “frichioulin” of flowers"},"content":{"rendered":"

Hello!
\nToday (finally!) we roll out a series of articles that I\u2019ve desired so long to show you… Since I feel like I\u2019m a little ambassador of Waldensian Valleys<\/a>, I thought that maybe you\u2019d like to discover some of the traditional meals and dishes from these places, in addition to history, legends and habits of the past… What about learning to cook some typical Waldensian course?<\/span><\/span><\/span><\/p>\n

\"sambuco\"<\/a>
Elder. Do not be greedy and leave some flowers on the tree: in autumn its berries will ripen, and we\u2019ll use them to make a yummy marmalade!<\/figcaption><\/figure>\n

Well, we are in spring time, so I\u2019d like to start with something really easy, sweet (I have to admit that I am very\u2026 glutton!) and typical for this season: the \u201cfrichioulin\u201d of flowers!
\nOnce people did not use to go to the grocery store as often as we use to do today: people would buy only what they could not grow in their own vegetable garden, prepare at home with what they could get from their animals or pick in the woods… At that time children loved to go and pick acacia and elder flowers, \u2018cause they could be used to make sweet and delicious fritters. Would you like to know how to prepare them?
\n<\/span><\/span>\u2026get ready and let’s cook together!<\/span><\/span><\/span><\/p>\n

\"acacia\"<\/a>
Acacia. Be very careful when you pick flowers from the tree: this plant has big thorns… Ask your dad to pick some flowers for you!<\/figcaption><\/figure>\n

Acacia and elder trees flourish in the woods of Waldensian Valleys, but you can also find them in the plains… Where I come from they\u2019re starting to bloom, while at lower altitudes the flowering is more advanced.
\nOk, guys, let\u2019s start: first of all, pick some flowers (of course, keep yourself away from busy roads, and be careful not to find yourself in private properties).
\n<\/span><\/span>\u2026just a little advice: do not overdo your picking, \u2018cause too many sweets are not good for your health, and, as well, we have to leave some food to bees and to all of the other inhabitants of the forest, right?!<\/span><\/span><\/span><\/p>\n

\"sambuco_valdesina\"<\/a>
Ok, I picked some elder\u2026 let\u2019s move to the kitchen!<\/figcaption><\/figure>\n

Second step:<\/span><\/span><\/span> let\u2019s prepare the batter in which we will dip our beautiful flowers before frying and sprinkling them with honey (ask mom or dad for help!).
\nThe ingredients that you need for 3 people are:
\nflour: 25 g
\nsugar: 50 g
\n1 whole egg
\nmilk: 125 ml<\/span><\/span><\/span><\/p>\n

\"pastella1\"<\/a>
Let\u2019s mix together all of the ingredients… I have some guests today, so my doses are doubled!<\/figcaption><\/figure>\n

Now, as soon as your parents have checked that the oil in the pan is hot enough (I use sunflower oil) dip your flowers in the batter and then fry \u2018em until they look like they\u2019re golden. If the batter is too liquid – it may depend on the size of the eggs – add some flour to thicken it.<\/span><\/span><\/p>\n

\"pastella2\"<\/a>
Cover all of your flowers with the batter, they will taste even better!<\/figcaption><\/figure>\n

While the person at the stove is frying the flower pancakes, you can heat a few tablespoons of honey in a saucepan to make it liquid, and to make it easier to be poured on your \u201cfrichioulin\u201d\u2026 in order not to burn myself, I put it in a bowl and heated it in the microwave…<\/span><\/span><\/span><\/p>\n

\"piatto1\"<\/a>
Here’s my elderflower frichioulin!<\/figcaption><\/figure>\n

Once the flowers are golden, along with mom or dad you can drain them on paper towels and pour a few drops of honey on them… Be careful, \u2018cause they are very very hot!
\nIf you\u2019d like, keep aside a few flowers and use them to decorate your dish and make it even more beautiful.
\nVery soon I’m going to cook some other dishes with some friends… If you know a recipe from Waldensian Valleys and you\u2019d like to prepare it with me, just send me an e-mail: I\u2019ll come to you and we\u2019ll make it together!
\nHere\u2019s my e-mail address: info@babacio.it
\n\u2026and please, do not forget to take some beautiful picture with your \u201cfrichioulin\u201d of flowers to send me!<\/span><\/span><\/span><\/p>\n

\"piatto2\"<\/a><\/p>\n

The recipe is taken from the book “La cucina valdese” by <\/i><\/span><\/span><\/span>W. Eynard <\/i><\/span><\/span><\/span>and <\/i><\/span><\/span><\/span>G. Pizzardi<\/i><\/span><\/span><\/span>, Claudiana publishing house.<\/i><\/span><\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Hello! Today (finally!) we roll out a series of articles that I\u2019ve desired so long to show you… Since I feel like I\u2019m a little ambassador of Waldensian Valleys, I thought that maybe you\u2019d like to discover some of the traditional meals and dishes from these places, in addition to history, legends and habits of […]<\/p>\n","protected":false},"author":2,"featured_media":1928,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[2],"tags":[559,558,557,150,560,252,408],"tema":[],"area":[],"class_list":["post-1917","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-senza-categoria-en","tag-acacia","tag-cooking","tag-elder","tag-traditions","tag-typical-dish","tag-valli-valdesi-en","tag-waldensian-valleys"],"acf":[],"jetpack_featured_media_url":"https:\/\/valdesina.it\/wp-content\/uploads\/2016\/05\/frichoulin_en.jpg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/valdesina.it\/en\/wp-json\/wp\/v2\/posts\/1917","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/valdesina.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/valdesina.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/valdesina.it\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/valdesina.it\/en\/wp-json\/wp\/v2\/comments?post=1917"}],"version-history":[{"count":6,"href":"https:\/\/valdesina.it\/en\/wp-json\/wp\/v2\/posts\/1917\/revisions"}],"predecessor-version":[{"id":1932,"href":"https:\/\/valdesina.it\/en\/wp-json\/wp\/v2\/posts\/1917\/revisions\/1932"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/valdesina.it\/en\/wp-json\/wp\/v2\/media\/1928"}],"wp:attachment":[{"href":"https:\/\/valdesina.it\/en\/wp-json\/wp\/v2\/media?parent=1917"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/valdesina.it\/en\/wp-json\/wp\/v2\/categories?post=1917"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/valdesina.it\/en\/wp-json\/wp\/v2\/tags?post=1917"},{"taxonomy":"tema","embeddable":true,"href":"https:\/\/valdesina.it\/en\/wp-json\/wp\/v2\/tema?post=1917"},{"taxonomy":"area","embeddable":true,"href":"https:\/\/valdesina.it\/en\/wp-json\/wp\/v2\/area?post=1917"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}