Category: recipes of Italian cuisine

SupportRestaurants: concrete help for the world of catering – Italian Cuisine

Go back to restaurant for many it has been and will still be a real emotion for a long time. During the emergency period, there was a dramatic drop in consumption outside the home which involved the places of hospitality and the restart is far from going downhill.

To respond to a situation that still has many elements of uncertainty, San Pellegrino is committed to supporting chefs and restaurateurs through a series of concrete initiatives and interventions on a global scale.

The motto is #SupportRestaurants, an international call to action aimed at all those who like to share the pleasure of good food, to help revive the restaurant market.

In Italy, in particular, San Pellegrino has chosen to tangibly support the reopening phase of restaurants by making available 1 million euros as a free product, to give a signal of solidarity to the places with which the brand maintains a historical relationship and which have contributed to making San Pellegrino an authentic icon, ambassador of Italian taste and style.

"For over a century, S. Pellegrino has been close to the great family of gastronomy – he said Stefano Marini CEO of the Sanpellegrino Group – and, today more than ever, the brand is mobilizing to support the reopening phase of the premises through an ambitious communication campaign and the activation of a concrete support plan designed with the aim of giving impetus to a real movement to favor the rapid recovery of the sector. It is important that an atmosphere of serenity and trust is restored as soon as possible and that the public rediscover the pleasure of good food, in complete safety. If there has been a time to stop, now is the time to support catering in all its new and exciting forms of expression. "

The Group's initiatives are many.
During the lockdown San Pellegrino has committed itself, collaborating closely with local and national authorities to make their contribution, with donations in money and masks, aimed at limiting the spread of the Covid-19 infection, with initiatives to support the community in which Opera.

On the other hand there is work to support the catering companies. The Group is currently supporting The World’s 50 Best Restaurants in the 50 Best for Recovery project. In practice, it "freezes" the annual ranking and focuses on a fundraising initiative in collaboration with S.Pellegrino & Acqua Panna, creating a digital content program dedicated to shooting and organizing an important virtual summit in September.

The Group's projects are different: they aim to offer tangible financial help and create and aggregate useful resources for catering companies that emerge from the pandemic and are looking for viable solutions.

Recipe Risotto with medlars and sea bass with citrus fruits – Italian Cuisine

Ingredients

550 g 8 medlars
320 g Carnaroli or Vialone nano rice
300 g sea bass fillet
80 g brown sugar
80 g fine salt
dry white wine
light yogurt
lime or lemon
Orange
thyme
pepper
butter
fresh ginger
sliced almonds
extra virgin olive oil

Duration: 1 h

Level: Middle

Dose: 4 people

To prepare the risotto with medlars and citrus bass, mix salt and sugar with the grated zest of 1 lime, 1 orange and 30 g of ginger, also grated; massage the sea bass fillet with this aromatic mixture; place the fish in a baking dish, cover it completely with all the mixture, sealed with plastic wrap and leave to marinate in the fridge for 8 hours.
Prepare an aromatic oil: add a nice sprig of thyme to 50 g of oil and heat it without boiling; turn off and leave to infuse for about 30 minutes.
Peel and cook the medlars in a saucepan with a drizzle of oil to remove the watery part, so as to obtain a kind of compote; do not add salt. It will take 10-15 minutes. Blend everything in puree, not too fine, and add 1-2 tablespoons of yogurt.
toast rice in a saucepan only with a pinch of salt; after about 2 minutes wet it with a splash of white wine and continue cooking by adding boiling water, until the risotto is cooked in 15-18 minutes. Turn off, stir in a drizzle of oil and a knob of butter. Season with salt, if needed, and season with a pinch of pepper.
Clean up the sea bass fillet from the marinade, cut it into very thin slices and season it with a drizzle of thyme oil.
distributed the risotto on the plates, add the medlar compote, the slices of sea bass and complete with some sliced almonds.

Tuna belly: do you know what it is and how to use it? – Italian Cuisine

The tuna belly is the most valuable and tasty part of the fish that can become the protagonist of many recipes. Here are some ideas for preparing first courses, main courses and finger food

There streaky it is one of the noblest parts of the tuna, is obtained from the belly muscles – increasingly fat and softer – and is sold in fillets. Yes it can eat fresh or keep in olive oil and lends itself to giving life to numerous recipes.

Since it is a part quite fat of tuna, in almost all recipes – especially those in which it is consumed fresh – we tend to degrease the belly. Therefore, grilling or grilling are ideal.

The recipes with the belly

This valuable part of the tuna, as mentioned, it is used in many recipes. From first courses to seconds, passing through finger food,

Let's start with some spaghetti with the ventresca, quick pasta to make (15 minutes are enough) and perfect to bring to the table in the summer. Still on the subject of first courses and spaghetti, this precious part of tuna becomes a precious ingredient to add to Pasta Alla Carrettiera, Sicilian specialty. Also try pairing with rice puddings in tomato soup or in a pie with fingering and aubergines.

For those who love sweet and sour, the belly becomes a valuable ingredient to make a slice of fish with spinach, raisins and pine nuts or with del raw ham for an excellent cross between sea and mountains.

Delicious second courses with tuna belly, to be tried especially in summer for their fresh and light taste, are scones with onion, a Arabic sandwich paired with swordfish or gods rice patties with ventresca, mozzarella and tomato.

And for those who want a appetizer very particular based on belly? A pineapple boat with avocado, delight for the sight and the palate.

Gordon Ramsay Recipes