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The breakfast of presidents (by Davide Oldani) – Italian Cuisine

On February 17, the Italian president Mattarella and the German president Steinmeier met in Milan. And chef Davide Oldani cooked his special Milanese risotto for them

Two presidents and two "friends" who meet to think together about how to fight the Coronavirus and relaunch Europe. On September 17, the president Sergio Mattarella met with the president of the Federal Republic of Germany Frank-Walter Steinmeier, on an official visit to Milan to concretely demonstrate the proximity of Germany to Italy in this difficult time. The interview took place a Royal Palace where the two presidents, who share the political vision of European integration, also listened to the testimonies of some former Italian Covid-19 patients who were hosted in German health facilities during the most tragic moments of the health emergency and the stories of medical staff. Mattarella and Steinmeier respected the distances and wore masks: “I am very happy to be here. We haven't seen each other for many months, it was the right time to hug us but we can't ”, said the German president.

Saffron and Milanese rice: Oldani cooks his risotto for presidents

For such an excellent meeting, the "Breakfast" could only be up to it. The two presidents were able to taste a special saffron risotto, traditional Milanese dish, prepared by the Milanese chef Davide Oldani in its retelling "Saffron and Milanese rice". The chef recounted the emotion of the day in a post and a story on Instagram quoting Steinmeier's words: "Thirty years ago, at the Hotelier, they could have told me that one day, during a pandemic, I would have cooked "FRIENDS" for two Presidents … "a friendship, theirs, absolutely solid". They hadn't seen each other for many months and this would be the right time to hug. But now, it can't be done. Thank you Presidents Mattarella and Steinmeier for giving us a life lesson even today ”. And we would like to say, thanks also to chef Oldani, for his Italian cooking lesson.

Recipe Tarts with cocoa cream and raspberries – Italian Cuisine

Recipe Tarts with cocoa cream and raspberries

A substantial dessert, to complement a dish of fish or chicken with mixed salad or sour vegetables

  • 180 g flour 00
  • 60 g sugar
  • 100 g butter
  • 3 egg yolks
  • 250 g ricotta
  • 60 g granulated sugar
  • 20 g bitter cocoa
  • 200 g fresh raspberries

For the shortcrust pastry shells
Mix 180 g of 00 flour with 60 g of sugar, 100 g of soft butter and 3 egg yolks; wrap the dough in plastic wrap and place it in the fridge for 1 hour. Roll out the dough to 3 mm thick, line 4 tartlet molds (ø 8 cm, h 3 cm), trim along the edges, prick with the prongs of a fork, line with baking paper and fill with dried legumes. Bake at 180 ° C for 18-20 minutes. Finally, remove from the oven, remove legumes and paper, unmold and allow to cool.

For the cocoa cream
Mix 250 g of ricotta with 60 g of granulated sugar and 20 g of unsweetened cocoa with a whisk until creamy.

To complete
Fill the tartlets with the cocoa cream and complete them with fresh raspberries (200 g) and mint flowers.

Omelette recipe with egg whites – Italian Cuisine – Italian Cuisine

Omelette recipe with egg whites - Italian Cuisine

Rich in protein and mineral salts, and free of fats, with fruit side dish it is the ideal meal for those who practice sports

  • 3 egg whites
  • salt
  • anise
  • curry
  • extra virgin olive oil
  • green apple
  • sugar
  • white walnut peach
  • black and green grapes

For the omelette
Beat the egg whites (you need 100 g, about 3 large egg whites) with a pinch of salt and a sprinkling of anise or curry. Lightly heat a drizzle of extra virgin olive oil in a non-stick pan and pour the whipped egg white into it. When it begins to thicken, after a couple of minutes, fold the omelette in two with a spatula and brown it for another 1 minute.

To complete
Serve the omelette with a small fruit salad prepared with pieces of peeled green apple and caramelized in sugar, white peach wedges with peel, black and green grape berries without seeds and small pieces of percoca.

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