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Butter biscuits

Ingredients: 120 g ambient temperature butter, 90 g sugar, 150 g flour, 1 big egg,  1 teaspoon of vanilla or 2 bags of vanillin, 1,5 teaspoon of backing powder.

Preparation: mix butter with sugar, then add the egg and the vanilla: keep mixing until the dough is smooth. Mix flour with the backing powder and then add them to the rest mixing carefully. Model the balls, then roll them on the sugar and cook in the oven for 20 minutes at 170°. When placing them in the backing tin, put the balls at a certain distance the one from the other because they will rise a lot. When cooked, let them get a little cod before eating.

Butter shrimps

70 g buter, a clove of garlic, 500 g of shelled shrimps, salt and pepper, 2 spoons of minced fresh parsley.

Preparation: Melt butter in a bowl at a high power for 2 minutes, paying attention not to burn it. Take out the bowl from the microwave oven and add salt, pepper and finally the parsley. While mixing everything,  put the shrimps to defrost in case you didn’t use fresh shrimps. Once ready, pour the butter on them and cover them. Cook for 5-6 minutes at a medium-high power in the microwave oven. Mix them at half cooking time and let them rest for two minutes before serving.

Preparazione: Fate sciogliere il burro per circa due minuti alla massima potenza in una ciotola, facendo attenzione a non farlo bruciare.
Togliete la ciotola dal microonde ed aggiungetevi l'aglio tritato finemente , il sale ed il pepe nero ed infine il prezzemolo.
Mentre girate il tutto, fate scongelare i gamberetti nel microonde se non avete utilizzato dei gamberetti freschi. Una volta pronti, versatevi sopra il burro e copriteli. Fate cuocere per 5 o 6 minuti a potenza medio-alta.
Mescolate una volta a metà cottura e lasciate riposare due minuti prima di servire.

Did you know that….?
The first information concerning butter are from the oriental world; in fact, according to Indian researchers, butter was already used in 1500 b. C. Together with honey, it was one of the peculiar ingredients of the Hindu celebration rituals. Furthermore, Tibetans and Mongols used it melted as an highly energetic drink. This product was always produced by manually agitating the fat part of milk inside a wooden bowl. The ancient populations used butter produced with horse’s, sheep’s, goat’s and cow’s milk to non-alimentary use. Only during Renaissance Age all over Europe there was an increase in the use of butter – it started to be often eaten every day  and, in France, its quality and healthiness was protected by laws that forbid the butter to be sold in shops in which there were spices in order not to change its fresh and pure taste.
* (Formaggi italiani - Mario Vizzardi; Piero Maffeis- Edizioni Agricole, 1996)

Ingredients: pasteurized milk cream.

Nutritional and organoleptic characterization:
Butter has got no rind, its surface’s colour varies from milk white to cream and its surface is smooth and homogeneous. Butter is milk white and its consistency is soft and creamy, it is excellent to spread.

Average nutritional values for 100 g of product:
Fat: 820,0%
 (Microbiological and chemical acceptable limits: D.P.R. no. 54 of 14/01/97)
Shelf life: 90 days
Consevability: maximum temperature + 4°
125 g. butter
250 g butter


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