Tag: Preparing

The 4 mistakes people make when preparing and serving tea – Italian Cuisine

The goodness of a tea does not depend only on the quality of the infusion. Here is a series of errors which, in Italy, are repeating themselves. Not only at home, but also in bars

In a country historically coffee oriented finding places to drink good tea is really one mission impossible.
But the problem is not due to the quality of the tea, but to the type of service with which it is offered to customers of bars, clubs and hotels.

Because you don't drink good tea in bars in Italy

Tea is the most drunk beverage in the world after water, but unfortunately it is a fact that culturally in Italy it is not considered adequately.
In a country like ours, a master in the art of cooking and tasting, where there is a ritual for every consumption, why is tea not treated with the right attention?
Let's think simply of wine: when it is brought to the table with a serving temperature or too high or too cold, do we not immediately demand a correction? The same should be true for tea.

THE 4 most common mistakes in the tea service

The teapot as an option
Think about it: when you ask for tea at the bar, how does it usually arrive?
Most of the time the waiter brings a nice cup of boiling water, with a tea bag next to it or, even worse, with the bag already drowned in and left to drown indefinitely.
Or, if you are luckier, a teapot will always arrive filled only with hot water, with the tea bag or a selection of different bags next to it.

Infusion times: these strangers
Starting from the principle that each tea needs an infusion with water temperature and precise times, the correct practice would be to have the customer choose the variety of tea and then go and prepare it respecting the infusion times. As soon as it's ready, you should remove the sachet or strain the leaves before serving it to the table.
If this were not possible, it would be appropriate to indicate to the customer the recommended minutes for the infusion.

The boiled tea
It is common (sadistic) practice to add tea as soon as the water begins to boil, so as soon as it reaches 100 degrees. While the correct temperature for infusion is between 70 and 80 degrees, depending on the types of tea.

A water like any other
In Italy, tap water is usually used, or even worse in bars, boiling water inside the coffee machines, stagnant there for who knows how long!
For an optimal infusion it would be correct to use water with a very low fixed residue and therefore low in minerals. Since the waters of the aqueducts are often calcareous and with added chlorine, it would be better to avoid.
Using natural bottled water, where the fixed residue is shown on the label, would be optimal and should also be a practice in the premises. In short, even the finest and most quality tea can become unpleasant due to bad service.

A hope for the addicts?

Go to one tea Room. Where you can relax and not risk any discomfort, rather appreciate the different varieties at their best and enrich your taste and culture on the subject.

An example of an ideal place? The boutiques of The Tea Route, historic Italian brand of the art of tea, born in Florence in 1961 from the dream (still well understood today) of Mr. Alfredo Carrai: to bring the culture of tea as a gourmet product to Italy too.
For almost 60 years, his family has been spreading the culture of tea in Italy by also providing training to its customers' premises, to guarantee the final consumer the correct tasting experience.

La Via del Tè always describes this product historically imported from the East with skill and poetry. As for the new line The Ladies of the Camellias, collection inspired by the tea plant Camellia Sinensis and to six women of literature and history who have had a special relationship with this flower, including, just to name a few, Gabrielle Coco Chanel and Lady Emma Hamilton, to whom we owe the first Camellia plant in Italy.
It is said that he arrived in 1760, apparently at the Royal Palace of Caserta, as a token of love from Admiral Nelson to Lady Emma, his mistress, who was the wife of the English ambassador to the Bourbon court in Naples. A delicious blend of black tea from India and China with the aroma of lychee, lemon and ginger was dedicated to her.

Even today in Italy there is a need to train staff of all categories, from bars to high-end hôtellerie. A few simple tricks would be enough to give the right dignity to the most drunk drink in the world.
Meanwhile, this little revolution from tea lover can start with a simple question to the bartender or waiter on duty: "How do you serve tea here?"

Tips for preparing friselle – Italian Cuisine

Stuffed with vegetables or fish, friselle are an excellent appetizer or single dish with Mediterranean flavors. Prepare them effortlessly with our advice!

The friselle they are a typical dish of Campania and Puglia, made with white or wholemeal flour, and seasoned with simple and genuine ingredients, such as mixed salads or tomatoes, garlic, oil and basil. They are cooked twice in the oven, and for this they are toasted: before eating it is therefore necessary soften with a little water. Tasty and quick to prepare, need some attention because the result is perfect. Let's see together how to have appetizing friselle suitable for every moment of the day, from lunch to snack to dinner.

Friselle, avoid the "drenched" effect

Frisella is cooked twice and is therefore hard and dry. To be able to eat it it should be wet with water, so that it softens. However, it is forbidden to leave it in water because in this way you will obtain the bread soup effect. Better then soak it for a few seconds in a bowl with water and then remove it immediately. Tradition has it that the frisella should get wet directly with sea water, so if you want the same effect you can salt the water slightly.

Classical frisella tomato

Sauces are perfect instead of water

If you want to season your friselle in a somewhat atypical way, perhaps with a clam sauté, instead of water to soak them, use the liquid released by the clams themselvese: filter it, heat it with a drizzle of oil and a clove of garlic and then pour it with a spoon over the friselle. Finish the dish with completely shelled clams, and with a sprinkling of pepper.

Fresh seasonings

Tomatoes, peppers, artichokes, cucumbers: with whatever vegetables you want to season the friselle, the important thing is that they are fresh, freshly prepared. Then cut, season and let all the ingredients mix well, but never more than half an hour before, worth finding soft and cooked vegetables from oil, which have lost their crunchiness forever.

Excellent quality raw materials

As for bruschetta, raw materials are also fundamental for friselle: in fact, frisella is a base to be filled with simple but very high quality products. Precisely because the bread has a neutral taste, gthe other ingredients must be tasty, with an intense and easily recognizable taste.

It is forbidden to throw water and sow the tomato

In case you use copper tomatoes for your friselle, do not throw away the water and the seeds of the tomatoes when you clean and cut them: you can use them instead of water to soak them. Another alternative to soaking is the rubbing of each half of tomato on the frisella, as we usually do with garlic on bruschetta: in this way the bread will moisten without soaking and the frisella will be even tastier.

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Lidia, what are you preparing for dinner? – Italian Cuisine

I met Lidia Bastianich last summer in New York when I was filming Italian flavor with Food Network. What a woman. We were at Felidia, her flagship restaurant which opened in 1981 together with her husband Felice, on the Upper East Side where they offer excellent cheese and pear ravioli. On that summer day we talked about life and her almost centenary mother who still lives in Queens today and has a large vegetable garden. If in Italy she is known for her participation in Masterchef Junior, in the United States she is the woman who represents Italian cuisine with dozens of books, TV shows with Lidia's Kitchen and a long list of restaurants in Manhattan and America (some with Eataly) in partnership with the children Tanya and Joe. Today I am pleased to have you hosted in #oradicena to talk about cooking (and life) and on the American channel to chat about pasta in #buttalapasta.

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