Category: recipes of Italian cuisine

Contemporary pasta with sardines: the recipe – Italian Cuisine

The traditional recipe, revised in a lighter and more elegant version. Because Sicilian regional cuisine is no longer what it used to be, and to understand it, today you can also stay in Milan

Sicilian cuisine is no longer what it used to be. Traditional regional cuisine also evolves, the Sicilians in the "homeland" know it very well, but much less those who live far away and live in the memory of a stereotype of authenticity that is often no longer the contemporary one. In Milan, as in the rest of Italy, Sicilian cuisine remains so anchored decades ago: making a comparison is to today's Sicilian cuisine as much as that of Little Italy to Italian chefs of the Third Millennium. The reality instead is made of local ingredients, flavors and recipes but rethought in a different style and with a new awareness; for processes and raw materials.

To bring the "new Sicilian cuisine" to Milan is chef Peppe Barone who explores the Modica and Scicli cuisine after twenty years of experience of Fattoria delle Torri in Modica, Ammare in Scicli and 5 itinerant years in the Italian offices of Eataly. The restaurant is called Terrammare, "A creative and Mediterranean cuisine project, which started 25 years ago as a sentimental and social redemption for the women of Modica in the kitchen and found fertile ground in the Fattoria delle Torri restaurant in Modica, to which are added the teachings of Luigi Veronelli, my mentor now 35 years ago , says chef Peppe Barone. Among the first chefs of theContemporary Sicily " that did not mimic French cuisine and differed from the rigid canons of that traditional common folk. "The raw material must tell about itself, so I structured together with Stefania Lattuca a menu that tells of the treasures of our land with a cuisine that is tangible, easy, gluttonous, with emotions".

Among the most iconic dishes of the chef Peppe Barone, pasta with sardines that has revisited in a modern key, the "Milanese risotto brought to the sea" symbol of the synthesis between Sicilian and Milanese cuisine or carnaroli reserve, saffron, white lobster shrimp , interdonato lemon and caper powder, the leg of rabbit glazed with stimpirata, or in bittersweet typical of caponata, and even a "Milanese in our opinion"Which wants to be a provocation to the cutlet …
But here is the recipe for his Sardinian pasta, contemporary.

Recipe

Ingredients for 4 people

spring onions
400 g clean and delicate sardines
80 g pine nuts
80 small raisins
4 bunches of fresh wild fennel
1 saffron bag
10 anchovies in oil
300 g Benedetto Cavalieri spaghettoni
100 g cow's milk ricotta
50 ml fresh cream
200 g of breadcrumbs
Extra virgin olive oil to taste
Salt and Pepper To Taste
1 fresh hot pepper

Method

Beat with the onion half of the anchovies in oil 1/2 hot pepper and oil and sauté, add the pine nuts and finely chopped fennel sauté and add broth, as soon as it boils turn off the heat and put the sardines and raisins and to put aside.
Prepare the anchovy mayonnaise with the help of an immersion mixer, put ricotta cream and the remaining anchovies and emulsify until smooth and homogeneous.
With the stalks of the fennel make a vegetative water with the mixer mix together with two ice cubes and a little water will serve after cooking.
Put a little oil and breadcrumbs in a pan and toast.
Boil the pasta, put the sauce prepared before 3/4 cooking in a pan, drain the pasta and put in the pan as soon as it boils put the vegetative water and taste salt and pepper, put a spoonful of mayonnaise on the plate anchovies and put the well-whipped pasta on top, add the toasted breadcrumbs on top.

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The offal ragout by Diego Rossi – Italian Cuisine

Here is the ragout of farm animal offal made by chef Diego Rossi of Trattoria Trippa in Milan. To be done at home, as it once was, or to be bought comfortably in a jar. Because even the trattorias are no longer what they used to be

Diego Rossi is the Best Chef 2020 for the Identità Golose Guide, he is today among the best known and appreciated chefs of the Italian panorama and his Trattoria, Trippa in Milan, internationally known. His cuisine is not that of tradition, but a contemporary and creative version of the cuisine of a trattoria today, made by the hand of an expert chef, with modern techniques and forgotten ingredients. The fifth quarter is its fetish raw material: tripe, liver, kidney are currently on the menu in the restaurant and among the most ordered dishes; even by those who didn't want to hear about those "things".

This recipe is just a ragout of chicken and beef offal, which is inspired by the poor cuisine of the past, genuine and concrete, still able to excite for its frankness and extreme topicality for a generation of chefs who increasingly aim at reducing waste and enhancing less noble parts of the animal. At the beginning, a childhood memory: the scent of the grandmother's ragù that came from the kitchen while Diego played in the courtyard chasing the hens in the countryside of San Giovanni Lupatoto (VR). A memory of taste etched forever in an authentic dish, and for those who taste it, they can find forgotten flavors and take a trip back in time. «This preparation is ideal for seasoning fresh pasta, imagine them with a homemade noodle. But it is fabulous as a filling for ravioli or for lasagna. To stay on a simpler version: use it to garnish croutons of bread or polentaExplains Diego.

Chicken giblets | Heart of Cattle | Tomato

A meat offal made from a few simple ingredients, those that were once the only ones available in country houses: from chicken, used in all its parts, to smaller cuts of meat, less valuable but with an extraordinary flavor. Chicken livers and durelli, with the addition of beef heart, are cooked slowly like a ragù, together with tomato sauce and aromatic herbs selected by Diego Rossi to balance the decisive flavor of the offal.

Don't call it ready sauce!

The courtyard is a story to tell that is intertwined with regional traditions and products as well as collective memories, it is a recipe that can last over time and be enjoyed even far from the places of origin. The courtyard is in fact one of the many proposals of Bonverre, a range of exclusive recipes created by great local interpreters and enclosed in precious glass jars (don't call them sauces!). Bonverre uses the ancient method of the pot cooking for preserve its flavors for a long time and in an optimal way, without adding artificial preservatives or additives. As well as guaranteeing a minimum shelf life of 2 years, glass represents a choice of sustainability, as it can be reused after consumption or easily recycled. Ready to be heated, or prepared at home with Diego Rossi's recipe.

Recipe

Ingredients for 4 people

8 chicken durelli
8 chicken livers
100 gr of bovine heart
½ carrot
½ stick of celery
1 large onion
garlic
200 gr of tomato sauce
1 sprig of chopped rosemary
2-3 sage leaves
2 bay leaves
White wine
extra virgin olive oil
Parmigiano
pepper
salt

Method

Start preparing the ragù by removing the inner skin of the durelli and washing them well. Boil them in flavored water with a pinch of salt and a bay leaf for about an hour. Once cooked, drain and set aside.
In the meantime, chop the vegetables, garlic and aromatic herbs and put everything to fry with oil in a saucepan. Add the diced durelli, sprinkle with white wine and let it reduce. Pour the tomato sauce, salt and cook for 20 minutes.
Add the beef heart cut into cubes and cook for 10 minutes. Then add the diced livers to the ragù, keeping the thickness applied to the other offal, and cook for another 5 minutes. Season with salt and complete with a sprinkling of pepper and parmesan.

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bread and nutella from McDonald's – Italian Cuisine

From today if you want bread and nutella you won't have to wait to go home to prepare it: McCrunchy Bread with Nutella has arrived

On the occasion of World Nutella Day (5 February), day dedicated to the most famous spreadable cream, McDonald's launches McCrunchy Bread with Nutella, a crunchy Nutella sandwich.

Italy is the first country in the world to launch this novelty, which arrived for free in 4 Mc Donald's restaurants in Milan, Rome, Naples and Bari on the world day dedicated to Nutella.

We tasted it: it's about toasted bread, similar to a crunchy focaccia, stuffed with 18 grams of pure Nutella. The cost is € 1.40. The flavor is precisely that of the classic Nutella sandwich: a delicious snack!

«McCrunchy Bread with Nutella® demonstrates how close we are to our consumers – to whom we propose a much loved product with this project – but also how innovative we are: on the one hand a product so simple that it is impossible not to know it, on the other hand the revolution to find him out of the house! ”he declared Mario Federico, CEO of McDonald’s Italia. "Working with a company like Ferrero has been exciting for us: it represents the opportunity to offer our consumers, whom we have always listened to carefully, a new iconic product, perfect for having breakfast and a snack in our 600 restaurants."