{"id":19870,"date":"2018-11-12T09:46:45","date_gmt":"2018-11-12T08:46:45","guid":{"rendered":"http:\/\/lamaddalena.info\/?p=19870"},"modified":"2019-12-28T05:22:30","modified_gmt":"2019-12-28T04:22:30","slug":"ossicheddi","status":"publish","type":"post","link":"https:\/\/lamaddalena.info\/ossicheddi\/","title":{"rendered":"Ossicheddi"},"content":{"rendered":"<p style=\"text-align: justify;\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"24696\" data-permalink=\"https:\/\/lamaddalena.info\/niuleddi\/cucina-isolana-3\/\" data-orig-file=\"https:\/\/i0.wp.com\/lamaddalena.info\/wp-content\/uploads\/2018\/11\/Cucina-Isolana-1.jpg?fit=489%2C800&amp;ssl=1\" data-orig-size=\"489,800\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;MP280 series&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1447427409&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"Cucina-Isolana\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/lamaddalena.info\/wp-content\/uploads\/2018\/11\/Cucina-Isolana-1.jpg?fit=293%2C480&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/lamaddalena.info\/wp-content\/uploads\/2018\/11\/Cucina-Isolana-1.jpg?fit=489%2C800&amp;ssl=1\" class=\"size-medium wp-image-24696 alignleft\" src=\"https:\/\/i0.wp.com\/lamaddalena.info\/wp-content\/uploads\/2018\/11\/Cucina-Isolana-1-293x480.jpg?resize=293%2C480\" alt=\"\" width=\"293\" height=\"480\" srcset=\"https:\/\/i0.wp.com\/lamaddalena.info\/wp-content\/uploads\/2018\/11\/Cucina-Isolana-1.jpg?resize=293%2C480&amp;ssl=1 293w, https:\/\/i0.wp.com\/lamaddalena.info\/wp-content\/uploads\/2018\/11\/Cucina-Isolana-1.jpg?w=489&amp;ssl=1 489w\" sizes=\"auto, (max-width: 293px) 100vw, 293px\" \/>Parzialmente tratto dal libro \u201cCucina isolana. Un arcipelago di sapori mediterranei\u201d a cura di Giovanna Sotgiu e Antonio Frau \u2013 Paolo Sorba Editore \u2013 La Maddalena<\/p>\n<p style=\"text-align: justify;\">Ancora oggi a La Maddalena si vedono molti ulivi, anche se abbandonati o ridotti ad alberi ornamentali e non pi\u00f9 curati per il loro frutto. A Santo Stefano, per\u00f2, grazie al progetto regionale Laore, l\u2019oliveto della famiglia Serra, situato nella zona pianeggiante al centro dell\u2019isola, \u00e8 stato ripreso da esperti agronomi che lo hanno rivitalizzato potandolo e liberando la terra dal sottobosco che in tanti anni di abbandono era cresciuto.<\/p>\n<p style=\"text-align: justify;\">Le olive mature si conservano per l\u2019inverno in salamoia profumata con il finocchietto, dopo averle intaccate con quattro taglietti, messe a bagno in acqua e sale avendo cura di cambiare spesso questo bagno per eliminare l\u2019amaro. Ma si potevano seccare al sole dopo averle salate come faceva <a href=\"http:\/\/lamaddalena.info\/garibaldi-a-tavola\/\"><strong>Giuseppe Garibaldi<\/strong><\/a> che pare le considerasse il suo antipasto preferito.<\/p>\n<p style=\"text-align: justify;\">Una curiosa preparazione locale \u00e8 quella degli ossicheddi, di quelle piccolissime olive di alberi vecchi o non potati, inutilizzabili per i pi\u00f9.<\/p>\n<p style=\"text-align: justify;\">La ricetta<\/p>\n<p style=\"text-align: justify;\">Bisogna mettere le olivette sotto sale per quattro o cinque giorni avendo cura di eliminare il liquido spurgato e aggiungere man mano nuovo sale. Quindi asciugarle e sistemarle in barattoli con olio, una fetta di limone, peperoncino, origano e prezzemolo.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"22554\" data-permalink=\"https:\/\/lamaddalena.info\/ossicheddi\/barbarossa-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/lamaddalena.info\/wp-content\/uploads\/2018\/11\/barbarossa.jpg?fit=650%2C853&amp;ssl=1\" data-orig-size=\"650,853\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"barbarossa\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/lamaddalena.info\/wp-content\/uploads\/2018\/11\/barbarossa.jpg?fit=320%2C420&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/lamaddalena.info\/wp-content\/uploads\/2018\/11\/barbarossa.jpg?fit=650%2C853&amp;ssl=1\" class=\"size-medium wp-image-22554 alignleft\" src=\"https:\/\/i0.wp.com\/lamaddalena.info\/wp-content\/uploads\/2018\/11\/barbarossa-320x420.jpg?resize=320%2C420\" alt=\"\" width=\"320\" height=\"420\" srcset=\"https:\/\/i0.wp.com\/lamaddalena.info\/wp-content\/uploads\/2018\/11\/barbarossa.jpg?resize=320%2C420&amp;ssl=1 320w, https:\/\/i0.wp.com\/lamaddalena.info\/wp-content\/uploads\/2018\/11\/barbarossa.jpg?w=650&amp;ssl=1 650w\" sizes=\"auto, (max-width: 320px) 100vw, 320px\" \/><strong>Curiosit\u00e0<\/strong><\/p>\n<p style=\"text-align: justify;\">Cosa mangiavano i corsari della fine del Settecento e del primo Ottocento?<br \/>\nEcco le scorte di viveri imbarcate a bordo dei brigantini &#8220;La Liguria&#8221; e &#8220;Giano&#8221; e dello sciabecco &#8220;Il Furioso&#8221; armati in corso dalla Repubblica Ligure nel 1802: biscotto, vino, pasta fina, riso, fagioli, stoccafisso, formaggio, alici salate, olio, aceto e sale&#8230; e anche carne, di manzo e di castrone. (elencata in un altro documento)<br \/>\nDalla documentazione relativa allo sciabecco corsaro genovese &#8220;La Tigre&#8221; e al brigantino &#8220;Il Veloce&#8221;, armati nel 1798, emerge un quadro pi\u00f9 ampio e preciso. Sappiamo cos\u00ec che la carne era salata ma anche fresca (con quest&#8217;ultima consumata con una certa frequenza) e che venivano distribuite anche verdura (cavoli) e frutta, e veniva consumata minestra.<br \/>\nLe razioni era suddivise in giorni di grasso (nel quali si mangiava carne) e gironi di magro. (dove la carne era sostituita da pesce o formaggio)<br \/>\nIl tutto era annotato con cura dallo scrivano di bordo in apposite tabelle, che sono giunte fino a noi.<br \/>\n(Fonte dei documenti: Archivio di Stato di Genova, Sala Foglietta, Magistrato di Guerra e Marina, n. 347)<\/p>\n<p style=\"text-align: justify;\">N.B. L&#8217;unit\u00e0 di misura a cui fanno riferimento le cifre contenuti nei documenti \u00e8 il cantaro genovese, corrispondente a 150 libbre, ossia a circa 47 kg (la libbra genovese corrisponde a 0,317 kg). Per l&#8217;olio l&#8217;unit\u00e0 di misura \u00e8 il barile, per il vino la mina (un&#8217;unit\u00e0 di capacit\u00e0 inferiore al barile)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Parzialmente tratto dal libro \u201cCucina isolana. Un arcipelago di sapori mediterranei\u201d a cura di Giovanna Sotgiu e Antonio Frau \u2013<\/p>\n","protected":false},"author":1,"featured_media":19871,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[812,711,703,706,740],"tags":[144,997,59,12,1004,32,9],"class_list":["post-19870","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-co-ri-s-ma","category-cucina-isolana","category-cultura","category-la-maddalena-antica","category-cultura-e-tradizioni","tag-ambiente","tag-cucina","tag-garibaldi","tag-la-maddalena","tag-ossicheddi","tag-santo-stefano","tag-tradizioni"],"yoast_head":"<!-- This site is optimized with 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