Differenze tra le versioni di "Lu chinu/en"
(Creata pagina con "Lu chinu") |
(Creata pagina con " 400px") |
||
| (3 versioni intermedie di uno stesso utente non sono mostrate) | |||
| Riga 6: | Riga 6: | ||
}} | }} | ||
| − | + | Lu chinu is the typical recipe for Easter in Lizzanello. The dish is prepared using the old bread from the dinner eaten on the Holy Thursday. | |
| − | + | Traditionally, the women were collecting the soft inside of the bread offered as devotion sign during the service of Coena Domini. Then, this soft bread was mixed with eggs, chicken broth, grated cheese and rice. | |
| − | + | The traditional loafs of bread used for devotion are quite big and they weight around 5 kilos. In the end, the “dough” obtained is filled with boiled eggs or other tasty fillings. | |
| − | + | [[File:LIZZANELLO Lu Chinu.jpg|400px]] | |
Versione attuale delle 09:40, 3 feb 2016
| Lu chinu/en | |
|---|---|
| Comune | Lizzanello |
| Tipologia | Tradizioni Culinarie |
Lu chinu is the typical recipe for Easter in Lizzanello. The dish is prepared using the old bread from the dinner eaten on the Holy Thursday.
Traditionally, the women were collecting the soft inside of the bread offered as devotion sign during the service of Coena Domini. Then, this soft bread was mixed with eggs, chicken broth, grated cheese and rice.
The traditional loafs of bread used for devotion are quite big and they weight around 5 kilos. In the end, the “dough” obtained is filled with boiled eggs or other tasty fillings.
| Lu chinu/en | |
|---|---|
| Comune | Lizzanello |
| Tipologia | Tradizioni Culinarie |
La ricetta che rappresenta la Pasqua a Lizzanello è “lu chinu”. Si tratta di un’antica ricetta tradizionale, preparata con il pane raffermo della cena consumata tre giorni prima, il Giovedì Santo.
A Lizzanello le massaie di una volta raccoglievano la mollica delle pagnotte offerte come ex voto alla messa in Coena Domini e la impastavano con uova, brodo di gallina, formaggio grattugiato e riso bollito.
Le caratteristiche forme di pane da cui si ricava la mollica per “lu chinu” sono molto grandi e arrivano a pesare anche cinque chili. All’impasto de “lu chinu” si aggiungono, infine, uova sode e altre gustose farciture.
