Category: recipes of Italian cuisine

London, Italian specialties at the temporary of the Rana family – Italian Cuisine

Until December 16th, in the heart of the city, for the first time, a real grocery store is open where fresh pasta will be the protagonist. You can do the shopping choosing between the best of gastronomy and crafts (and then take pictures of everything)

As in a grocery store, of those of the past, is located the most accurate selection of goodness genuine and enogastronomic specialties. But, at the same time, it is also a real photographic studio of the digital age, where every guest can build their own set. The temporary The Rana Grocer Family is, for the first time, in London, at 51 of Marylebone High Street, until December 16: in the heart of the city, a real grocery store where fresh pasta will be the star, and where you can go shopping choosing among the best of Italian gastronomy and craftsmanship.

All Italian delicacies

For the first time they arrive in England the special "goodies" of each province Italian: from the Apulian biscuits of Ceglie to the Val d'Aosta Tiles, from the Lonzino di Fico to the Cicerchia of Serra de 'Conti, to the extra virgin olive oil of Alfredo Cetrone from the Pontine Hills PDO of Sonnino. And, furthermore, the Nebbione of the hinterland of Parma, the cheese with the pomace vitovska of Friuli, the capers of the Aeolian islands, the pompia sardinia and the chinotto of Savona, the chickpeas of Paestum, and so on, of specialty in specialties. The Rana Grocer Family has also selected all you need for decoration of the table: the fresh flowers, the hand-painted fabrics by Gambettola from the Bertozzi family, the craftsmen from Treviso of Once Milano, the handmade dishes by the most expert ceramists.

The photo set

In the era of Instagram, why not give the opportunity to guests to photograph that small universe of specialties and share images on social media? The Rana Grocer Family thus becomes a true photographic studio of the digital age: every visitor can build their own set, choosing among marvelous marbles, ceramics and artisan fabrics. Flowers, fruits and vegetables adorn the shop. And from the floor, covered by a stretch of wooded leaves, marble slabs are raised that color the whole environment of green, violet, ocher, brown, red and pink. An engaging experience to share with friends, the ideal set to immortalize fresh pasta dishes prepared by Rana chefs, just a minute before enjoying it.

The new oil, is it really more beautiful? – Italian Cuisine

First: new oil does not exist: it is even punishable by law. Second: timely, like every year, with October opens the season of ripening olives and "new" oil! That is what is erroneously defined as so – there is only wine in novello, and it is now season. In the case of oil, it is actually simply aboutnew oil, produced in the same way as the remaining extra virgin olive oil, even if sold during the first weeks of the olive oil campaign.

For about three months in the olive groves throughout Italy, since Trentino a Sicily, we are dedicated to the new harvest and the mills are working at full capacity, night and day. And it is from these olives that the new oil is born, a fresh and first pressing product, born to be consumed quickly and that today you can also buy at the supermarket. But it's worth it?

The time factor
Needless to look for an official definition of "new oil": the rules that establish the characteristics of the different types of olive oil do not contemplate it and therefore this definition is rather vague. In the common sense, however, the so-called "new" extra virgin is called, that obtained from the squeezing of the first ripened olives. At the beginning of the harvest the olives give an oil with lower acidity than the oil obtained from more mature olives. In any case, however, even the acidity must be at most 0.8%, as established by the law to be able to define an "extra virgin" oil. The novello is an oil young par excellence: made only with olives harvested in the last olive oil campaign and immediately put on the market. In addition, producers indicate to consume it within six months of packaging against 24 months average of extra virgin olive oil.

The taste factor
Another peculiarity of the new oil is that, in general, it is packaged without being filtered or decanted: this is why it presents itself opaque, turbid or "veiled" and therefore has a more rustic and genuine appearance. On taste, the new oil preserves that bitter, spicy and fruity mix that is expected of an oil "Just franto". And the scent is the intense one of fresh olives. Taste it simply possible, on bruschette (also hot) or with vegetables in pinzimonio is the best way to appreciate all the flavor and the scent.

The antioxidant factor
Extra virgin olive oil Olive is a product that is well preserved and long, but with the passage of time curtains anyway a decay, both in terms of taste that of components nutritional. That's why one young oil and to be consumed quickly, like the new one, advantageous part. Having just been made, the new oil has one presence of polyphenols definitely more significant than the common extra-virgin olive oil. These are the components benefits, those that have also shown an inhibitory effect on the growth ofHelicobacter Pylori, the bacterium responsible for ulcers and gastritis. But with the passage of time, the young also depletes both vitamins and antioxidants. Those same substances in suspension that make the oil opaque and turbid are going to deposit on the bottom and can ferment, creating organoleptic defects. Moreover, after six months from bottling, the unfiltered oil is less rich in polyphenols. For this it is worthwhile to buy new oil only if you intend consume it immediately and not to keep it stock in the pantry. But it's worth it !!!

Where to find it
The new oil has always been sold by mills and olive growers, but for some years now it is also found at the supermarket. If you prefer the short chain anyway, you can take advantage of the many dedicated events to the olive harvest and to the new oil year. The calendar is full of events covering half of Italy. The National Association of Oil Town has been organizing for years Girolio d'Italia, a real one tour that at each stage allows you to discover excellent products and producers, and to experience many experiences, such as guided tastings, cooking show and visits to the mills. Sunday, October 28, 2018 in over 123 cities of Italian oil you can participate in the Walk among the Olives: a walk to discover the Italian olive oil heritage that it ends in an oil mill, an olive farm or a historic building with a tasting of bread, oil and typical local products. In all of Umbria, from 1 to 25 November, back Open crushers, the event that allows you to taste the extra virgin olive oil in small villages just by hand, take part in oil tasting schools, guided tours, trekking among the olive trees. November 2 and 4 and 9, 10, 11, the new oil and wine they are celebrated in Vignanello, in the Viterbo Tuscia. In Imperia, "capital of olive oil", from 10 to 12 November the Olioliva, full of interesting events.

Manuela Soressi
October 2017
updated by Carola Traverso Saibante
October 2018

Beef burger and paprika mayonnaise – Italian Cuisine

The great American classic that has conquered Italy, accompanied this time by a sauce with an extra quid!

Delicious to taste alone or perfect to be contained in two fragrant slices of bread, in both cases do not forget to prepare a tasty sauce that gives it that extra aroma!

Today's recipe has the flavor of American tradition but with a reinterpretation that does not leave indifferent. But before discovering how to bring this succulent plate to your table in a few minutes, let's review some golden rules to prepare the hamburger perfect!

The perfect burger? This is done

Of course junk food, the hamburger becomes a gourmet dish if prepared following some important precautions.

First thing: only meat choice of high quality! We choose a cut that is very unnerved and slightly fat, let's rely on the advice of the butcher.

Second advice: attention to cooking, which changes depending on the variety of meat chosen. The beef should be kept slightly pink inside while the other meat should be cooked very well for food safety reasons. The hamburgers should be turned only once, and only when they are perfectly browned otherwise the risk is to break them.

Third suggestion: Serve it with an accompanying sauce, ketchup and mayonnaise are a great classic but can be trivial. Try to give them a twist by adding spices and flavors or to replace them with sweet and sour sauces and BBQ sauces. We tried to add paprika to mayonnaise and the result is really super!

And now we come to the beef burger recipe with paprika mayonnaise, good preparation!

People: 4
Difficulty: medium
Preparation time: 20 minutes
Cooking time: 5 minutes

Ingredients

250g ground beef
30 slices of lardo di colonnata
30 ml apple vinegar
150 ml sunflower seed oil
20 g paprika
2 eggs
extra virgin olive oil
salt
pepper
shallot
Worcester sauce

Method

Clean the shallots and chop finely.
Mince the lardo di colonnata.
Prepare the minced meat and add the shallot and lard.
Pour the Worcester sauce, add a pinch of salt, oil and pepper. Mix all the ingredients and make the hamburgers.

To prepare paprika mayonnaise

Then add an egg and a yolk, pour the vinegar, add the salt and whip all the ingredients. Pour a little oil, add the paprika.

Finally prepare a little oil in a pan, add the burgers and cook 3 minutes per side. Serve the meat with paprika mayonnaise.