From the hospital room where he is recovering from a bad accident, the chef gives us the recipe of the dish his mother made and shares with us his reflections on the post-emergency kitchen
Tonight, for our appointment #Dinner time on Instagram page of @LaCucinaItaliana, our director calls Giancarlo Morelli: the chef of the Pomiroeu of Seregno (Mb), of Morelli he was born in Milan Bulk does not answer from home, but fromHospital. For him, the quarantine began long before ours when, in early January, a bad one ski accident forced him to rest and rehabilitation after a long operation. In his room Morelli has a lot of time to think and a great desire to share his thoughts with us. Thoughts on the kitchen, of course, but not only.
“On January 9 this tile came to my head, it was unexpected because it was a time when I felt creative and I thought 2020 would bring many new projects. Fortunately, at least, thanks to someone up there, I'm still here. " In this break the chef discovered the affection of many people and the humanity of the doctors "heroes of which we are only realizing now, who do their job with passion as with passion I am a cook".
Mother's pea risotto
Someone arrives in the room to bring him the medicines: “We always joke, I explain to the nurses how to do a recipe with tablets: toast the Brufen, put three drops of Novalgina, and so on .. ". Dinner also arrives: “I have been to find the guys who work in the kitchen, they are very good, but certainly the choice is limited. Instead I would have a great desire to eat a risotto with fresh shelled peas like what my mom did. "
"But how do you prepare it?", Our manager immediately asks him: "I start from a vegetable broth in which maybe I also put some peas, when the filter is ready and I use it to prepare the risotto in the classic way. Step into the broth also the peas that I will use in the risotto. The final freezing is done with butter, Parmesan 24 months and a little sour butter because I have not previously used white wine so as not to remove the green from the peas and leave them crunchy. The butter must be very cold, we can also use a frozen cube so the risotto manteca faster and incorporates more air and is creamy and wave like it should be. And then we don't throw i pea pods: we can dry them and make a powder to put on the risotto or to be used in broth instead of salt ".
Morelli: "We will need balance, even in the kitchen"
"I think of my daily work – the chef tells us – this break served me to put some order on theidentity of my kitchen. We Italian chefs we never believed in our skill, we underwent many influences (Spanish, French, Japanese) but we passed all the tests and today we understand that Italian cuisine is the mother and grandmother of all kitchens and that we must be proud of it and enhance it ".
And again: “I believe that Italian cuisine will be increasingly able to best treat every single ingredient and to propose dishes that have 4-5 ingredients at most and all recognizable. Once this moment has passed we will need balancesor and whoever finds it will encounter fewer obstacles in the second half. How nice, I spoke to so many people tonight and I already feel like I'm back! ".
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