Category: recipes of Italian cuisine

Cod in persimmon sauce, and autumn becomes supportive – Italian Cuisine

It is not the first year that La Terrazza restaurant in Via Palestro, in Milan, joins the initiative Restaurants against hunger, thanks to which 2 euros for each 'solidarity dish' ordered go to support the projects against hunger for combat child malnutrition in the world.

The manager is always him, sous-chef Stefano Piccinini, who has had carte blanche in the recipe to propose: white paper that is filled with his creativity and so was born a dish designed specifically for restaurants against hunger, the Brandade of cod, persimmon sauce, caramelized onion and polenta chips.

The menu La Terrazza di Via Palestro – restaurant that shows the biggest covered terrace in the heart of Milan – is always there strongly seasonal and the 2018 launch of the solidarity campaign (which will last until December 31st) coincided with the season menu change. Between a "Bresaola di kobe" and a "Splintered scallops with pomegranate sauce and organic toasted seeds", in the first few days when the Brandade appeared in the list of appetizers, has already met the patrons of the patrons: a dish made to arouse curiosity, which customers choose for the particularity of the proposal and then are happy to know that what they pay to taste it will go to charity, at least in part.

After the linguine with coffee & sea urchin by Cristina Bowerman, here is the recipe of Stefano Piccinini, which combines other two strong elements and each other normally outsiders such as the delicious autumn persimmon and cod (for those who still have doubts about the difference with the stockfish, the answer is here).

Brandade of cod, persimmon sauce, caramelized onion and polenta chips

Ingredients:

800 g desalted cod

300 cl milk

2 persimmons

1 red Tropea onion

1 shallot

200 g polenta

30 ml apple vinegar

100 ml of water

60 g granulated sugar

Salt, pepper QB

Method

In a saucepan add a little oil and the previously chopped shallot, brown, add the cod cut into small pieces and deprived of the skin and milk. Bring everything to a boil and turn off the heat.

Meanwhile, take the persimmons, peel them and put the pulp in a sieve in order to obtain a smooth and homogeneous sauce. For the sweet and sour onion take a saucepan add the sugar, water and vinegar brought to a boil add the peeled and peeled onion, leave to soak for about 8 min.

At this point the cod will be cooked, drain it from the milk and blend adding a little 'cooking milk and a drizzle of oil until you get a homogeneous mixture very similar to a mashed. Salt and pepper.

For the chips, cook the polenta in the traditional way, once cooked roll it out between two sheets of baking paper, obtaining a thickness of about three millimeters, coppatela of the shape you prefer and let it dry out. Once the chips are dried, bring the oil to a very high temperature (around 200C °) and fry very quickly, drain and put them to dry on a sheet of absorbent paper.

Composition of the dish

Cover the bottom of the plate with the persimmon sauce overlaid on our brandade and garnish everything with the julienne-cut onion and the polenta chips.

Carra Traverso Saibante
October 2018

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«Mushrooms and sour cream in the meat sauce. The Italian chef is furious – Italian Cuisine

When the Dutch singer Rochelle, host of her TV program in England, explained how to prepare the recipe, Gino D'Acampo began to inveigh. In Italian and in Neapolitan

When it's too much, it's too much. And when a traditional recipe like that of meat sauce is so blatantly ruined, a chef worthy of being considered such can not just be silent. So Gino D'Acampo, a chef from Torre Del Greco, very famous in England, where he conducts the television program This Morning, aired on ITV and presents the typical Italian dishes, the other morning gave in escandescenze.

He was explaining to the Rochelle Dutch singer how to prepare a ragù to perfection, following the recipe handed down by the grandmother. But the artist, anticipating that he would say something that he would not like, admitted, without breaking down: «I put mushrooms and sour cream on it.

D'Acampo's eyes widened, he spread his arms and took a few steps in the studio, then stopped, looked at the singer with disdain and said: "What disgusting, what disgusting." And, with his hands in his hair, mixing Italian, Neapolitan dialect and English: «That is, you got a recipe that my grandmother made thirty years ago and go and put 'or cazz' and sour cream on it. This is what is wrong with this country .

A few hours and the video has become viral: D'Acampo, so far almost unknown in his homeland, has been acclaimed as the paladin of Italian cuisine abroad. And many social users have already asked for a space for him on national screens.

But it was not the first time that the chef defended the local tradition with a certain vehemence. In 2010, he had prepared a simple béchamel dough, when the other handler said: "If we put some ham, it would be similar to the British Carbonara. D'Acampo's reaction was memorable: "If my grandmother had wheels, it would be a bicycle! He has no fucking sense what you said. With an unmistakable accent and all Italian pride.

YouFarmer: have a vegetable garden, with an App – Italian Cuisine

Eight Italians out of ten eat organic food. The search for quality food is increasingly a widespread need. Some answers come from the YouFarmer platform that offers an innovative experience, combining technology and genuine and certified agricultural products.

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Living in the city and finding fresh and quality fruit and vegetables is the worry of many. Is it not easy to find healthy, safe and certified products? A new solution comes to us in a certain sense from the past, to rely on the dear "old" vegetable garden, which supplies strictly seasonal fruit and vegetables. With YouFarmer, first cofarming start up, everyone can have their own organic and biodynamic vegetable garden and shared, cultivated and cared for by excellent farms, which have decades of experience in the field and are involved in agriculture without the use of harmful substances.

163452 "src =" https://www.salepepe.it/files/2018/07/rsz_1img_3645-min.jpg The customer can choose the service that most prefer, adopt a vegetable garden, monitor it through one app or participate in person to the care of production. "To adopt a vegetable garden – explains Valerio Carconi, among the founders of YouFarmer together with Lorenzo Cilli – we register on our cofarming platform and choose the size of the garden and the service. Basic: he is the customer who goes to the company to collect products directly in the field. Premium: receives his weekly cassette of products from your home garden or at a pick-up point. In any case, the customer can go to the company as many times as he wants". Approximately around each garden will be cultivated 52 varieties of vegetables in a year. Currently there are already 100 farmer active in 5 farms (in Milan / Pavia, Reggio Emilia, Rovigo, Pescara and Rome) that since last May have married the project and find themselves getting their hands dirty to bring home the harvest. In this way the consumer ensures products always fresh and seasonal, to a fair price, and shares a real experience that also contributes to the preservation of the biodiversity of the environment.

163455 "src =" https://www.salepepe.it/files/2018/07/rsz_img-3213-min.jpg "We want to give space to farms of excellence – goes on Carconi – and in Italy there are many, which unfortunately are choked by the logic of the market deviated from the large-scale distribution. With our project we want to bring back to life aproximity economy, protecting the environment and the quality of the product that is harvested in the morning and in 3 hours it arrives on your table, which makes the urban agglomerations flourish starting from the farms".

The founders of YouFarmer have a dream: make farms the "shopping centers of the future", real urban farm parks where families can spend their days in contact with nature, respecting it and maybe discovering that they have a real farm spirit.

Mariacristina Coppeto
October 2018

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Incoming search terms:

When the Dutch singer Rochelle, host of her TV program in England, explained how to prepare the recipe, Gino D'Acampo began to inveigh. In Italian and in Neapolitan

Eight Italians out of ten eat organic food. The search for quality food is increasingly a widespread need. Some answers come from the YouFarmer platform that offers an innovative experience, combining technology and genuine and certified agricultural products. <! – send by email ->

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Eight Italians out of ten eat organic food. The search for quality food is increasingly a widespread need. Some answers come from the YouFarmer platform that offers an innovative experience, combining technology and genuine and certified agricultural products.

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