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Powdery mildew or white sickness is a cryptogamic disease, that is of fungal origin, which can affect sage plants and occurs on the leaves. This is the most frequent pathology among those that can affect this aromatic herb and occurs in particular with mild temperatures and high humidity. It is a very simple disease to identify: because the white patches that are seen on the leaves of the sage are very characteristic. A reader of Orto Da Coltivare, Barbara, asks me exactly what her plant can have, describing the symptoms of powdery mildew. I answer publicly because I think it may be useful for many to know how to defend themselves from this problem with natural methods and above all how to prevent it. Recognizing powdery mildew on sage Those who cultivate the vegetable garden will already know powdery mildew because it is a frequent pathology also on other cultivated plants, in particular on pumpkin and courgette. Powdery mildew is also called white sickness precisely because it work
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Spongata: the recipe for a delicious and simple typical Christmas cake
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The spongata is a typical Christmas speciality of certain areas of ‘ Emilia-Romagna, of Tuscany and Liguria. A puff pastry shell, similar to a sweet shortcrust pastry, contains a rich and aromatic filling, with a firm consistency, based on white wine, dried fruit, honey and stale bread. It is a preparation to be made comfortably in advance and which matures in the following days, mixing textures and flavours, to give the best of itself. Make our version, decorated with a delicious braided crown, sprinkle it with a little icing sugar and serve it at the end of the Christmas lunch. Find out how to prepare it following our recipe.
INGREDIENTS
FOR DOUGH FLOUR TYPE 00 200 gr • 750 kcal BUTTER 75 gr • 380 kcal GRANULATED SUGAR 70 gr • 146 kcal SWEET WHITE WINE 1 small glass VANILLA essence to taste • 470 kcal FOR THE STUFFING HONEY 250 gr • 304 kcal DRY WHITE WINE 200 ml BREADCRUMBS 75 gr • 21 kcal SHELLED WALNUTS 75 gr ALMONDS 40 gr • 595 kcal RAISINS 30 gr • 317 kcal PINE NUTS 25 gr • 595 kcal CANDIED FRUIT (ORANGE AND CITRON) 25 gr NUTMEG TO taste CINNAMON TO taste POWDERED SUGAR TO taste • 380 kcal The calories refer to 100 grams of the product
How to prepare the spongata
Collect the soft butter into cubes in a bowl, add the flour, sugar, a few drops of vanilla essence and the wine. Mix with your fingertips (1).
Knead until the mixture is firm and homogeneous, adjusting if necessary with a drop of wine. Then wrap it with cling film (2) and let it rest for an hour.
Collect the wine and honey in a saucepan (3), put on the stove and bring to a boil.
Remove from the heat and add the breadcrumbs (4). Mix well.
Add the raisins, previously soaked in water and well squeezed, the walnuts, almonds and pine nuts, coarsely chopped (5), then mix. Add the candied fruit, a generous grind of cinnamon and nutmeg. Mix again and let cool.
Line a 22 cm diameter mould with a sheet of parchment paper. Divide the dough in half, roll out one part and arrange it as a base (6).
Cut off the excess edges and prick the base with the tines of a fork. Pour the filling inside (7) and level it well.
Roll out the second portion of dough and use it to close the cake (8).
Seal the edges and prick the surface with the tines of a fork (9).
With the leftover scraps of dough, cut two long cords, intertwine them and arrange them on the edge of the cake (10).
Cook the spongata in a preheated static oven at 180 ° C for about 30 minutes, or in any case until golden brown (11).
Remove from the oven and allow to cool, then unmold and allow to cool completely on a wire rack. Sprinkle with a little icing sugar and serve (12).
Advice
You can line the mould with a sheet of parchment paper, slightly wet and then well wrung out: with this trick the paper will adhere perfectly to the bottom of the pan, preventing it from moving; alternatively, you can butter it and then sprinkle it with a little flour.
For pasta, instead of sweet white wine, you can use a liqueur of your choice, such as Vinsanto.
Also for the filling, you can vary the dried fruit, adding what you have at home, or you can further enrich it by completing everything with chocolate chips. In addition to cinnamon and nutmeg, you can perfume it with coriander, cloves or a mix of spices.
Use a liquid and delicate honey, such as acacia or wildflower honey. In addition to this, or in its replacement, there are those who add quince jam or fig jam.
storage
The spongata is kept under a glass bell or in a special airtight container for at least 4-5 days at room temperature.
Powdery mildew or white sickness is a cryptogamic disease, that is of fungal origin, which can affect sage plants and occurs on the leaves. This is the most frequent pathology among those that can affect this aromatic herb and occurs in particular with mild temperatures and high humidity. It is a very simple disease to identify: because the white patches that are seen on the leaves of the sage are very characteristic. A reader of Orto Da Coltivare, Barbara, asks me exactly what her plant can have, describing the symptoms of powdery mildew. I answer publicly because I think it may be useful for many to know how to defend themselves from this problem with natural methods and above all how to prevent it. Recognizing powdery mildew on sage Those who cultivate the vegetable garden will already know powdery mildew because it is a frequent pathology also on other cultivated plants, in particular on pumpkin and courgette. Powdery mildew is also called white sickness precisely because it work
Looking for a recipe for sweet tapioca couscous that’s simple to prepare and ready to eat in 30 minutes? So don’t leave Special food and follow step by step this sweet and easy tapioca couscous recipe that will easily become one of your favourites. This frozen dessert is perfect for entertaining friends at home or taking them to a party, no one will resist taking a slice! 8 guests 30m Dessert Ingredients for making sweet and easy tapioca couscous: 3 cups of raw tapioca 400 millilitres of milk 120 grams of sugar (¾ cup) 100 grams of freshly grated coconut 1 pinch of salt Condensed milk to taste Nutrition Facts Servings: 8 Amount per serving Calories 332 % Daily Value* Total Fat 5.3g 7%, Saturated Fat 4.4g 22%, Cholesterol 4mg 1%, Sodium 47mg 2%, Total Carbohydrate 70.3g 26%, Dietary Fiber 1.6g 6%, Total Sugars 20.3g, Protein 2.2g, Vitamin D 0mcg 1%, Calcium 73mg 6%, Iron 3mg 15%, Potassium 82mg 2% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a d
bay leaf liqueur, If you have a vegetable garden you will surely have numerous and fragrant self-produced aromatic herbs at your disposal. In addition to using them to flavor your recipes, many of these can be used to create excellent liqueurs, ideal to drink at the end of a meal as a digestive. Among these is the laurel liqueur, a fragrant and very aromatic alcohol, characterized by an intense green color very similar to that of olive oil. Those who have a laurel plant, if not even a hedge, will not lack the raw material to produce this spirits. Laurel liqueur, also known as "allorino", is very simple to make, it only requires a little patience and time for the initial infusion. Being very sensitive to light, it is essential to keep it in the dark: for this reason, once ready, it is advisable to line the bottles with foil. Otherwise, the laurel liqueur will tend to form unsightly residues, which however will not alter its taste. Ingredients for 1 liter: 500 ml of 95% alcohol
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