È primavera, e le galline si sono rimesse a deporre le uova. Abitando in un piccolo paese, molte famiglie intorno a noi hanno il pollaio e così, in questo periodo dell’anno, capita spesso che qualcuno ci regali delle uova fresche. Pertanto mi è tornato in mente una cosa che mi raccontava mia madre: da bambina sua mamma preparava un liquore a base di uova, che veniva usato come cura ricostituente di primavera per i bambini ed i convalescenti. Mia mamma si ricorda ancora la preparazione, ma non le dosi, per cui ho fatto un po’ di ricerca sull’Internet e sono riuscita a trovare la ricetta. Eccola qui:
It’s spring, and the chickens have begun to lay eggs again. Living in a little village, lots of families around us have chicken pens, so it often happens that during this period someone makes us a present of fresh eggs. This brings to mind something that my mother used to tell me: when she was a child her mother used to prepare an egg based liqueur that was used as a strengthening tonic in the spring for children and convalescents . My mother still remembers how it’s made, but not the quantities, so I did a bit of research on the internet and I managed to find the recipe. Here it is:
| Ingredienti |
Ingredients |
6 uova fresche biologiche e intere
succo di 10-12 limoni
1/2 litro di Vin Santo o Marsala
500 grammi di zucchero |
6 organic fresh eggs, whole
juice of 10-12 lemons
1/2 litre of Vin Santo or Marsala
500 grams of sugar |
N.B. Vin Santo and Marsala are both dessert wines, Vin Santo (lit. Holy Wine) is from Tuscany, while Marsala is from the town of the same name in Sicily. You can use sweet Sherry as a substitute.
Preparazione (Method):
Carefully wash and dry the eggs, then put them, whole, in a large glass container in a single layer. Pour the lemon juice over the eggs so that they are completely covered. Cover the container and leave it to rest in a dark cool place. After about 10 days the egg shells will have dissolved. If a thin layer of mould has formed on the top, don’t worry, simply skim it off, it’s not poisonous! Pour the egg and lemon mixture in a mixing bowl and whisk it well, then strain it, first through a course mesh strainer, and then a a finer one, being careful not to waste too much of any remaining egg shell (this is an important source of calcium). Add the Vin Santo or Marsala together with the sugar and mix well until the sugar has dissolved, and then bottle the mixture.
Drink a small glass of your Cura Ricostituente di Primavera before main meals, or as you like it.
Auguri!
Comments:
Kathryn:
Maybe this is why I feel like zabaglione is “a strengthening tonic”.
Mulder,Jeannet:
…or scrambled egs with brandy…
A tutti: ‘Buona Pasqua’!
Jeannet
Doctor Bill:
I remember back in the 1940’s during the 2nd World War, my mother suffered from Tuberculosis.
She was ordered a tonic made in the same way but with Rum.
Maybe her Doctor was of Italian heritage.
Jackie F:
Hi! I’m a longtime reader who has been having trouble lately reading your posts on my Kindle. I have a subscription with Amazon that sends them regularly to my Kindle for a small fee. Unfortunately, your blog feed isn’t set to “full” posts, so I only get about three sentences of each post before it cuts off with no outgoing link. It’s not just my Kindle – the truncated posts are not showing up with the email subscription either. Here’s a link that Amazon Kindle CS forwarded to me to send to you: http://forums.kindlecentral.com/forums/thread.jspa?threadID=566&tstart=0.
They can’t fix anything more on their end, so I’m hoping that you’ll be able to fix the feed to full? I love your blog and hope to be able to continue reading it on my Kindle! Thanks in advance!
Geoff:
@Jackie F Salve Jackie, I’ve spoken with my manager about this issue and here is what she has to say:
“Thanks for following our blog! We experimented for a while with publishing the entire blog article via email, but the issue that arises is that instead of commenting on the blog article itself, people tend to hit “reply” to the email with either questions or great additional information. The reply emails don’t go to the blogger, and are also not seen by fellow readers, and so an opportunity for conversation is lost.
For these reasons, we have chosen to go back to having just a preview of the article in the RSS email feed. If you click the article title, it’ll take you to the full entry.”
So that’s why you no longer get the full post.
A presto, Geoff
Al Fabrizio:
Your blogs are wonderful and help my Italian understanding and speaking. Also the touches of culture and history are priceless.
You also revive many of my childhood memories.
Thank you for your research and hard work. It is much appreciated!