To prepare the pancakes with mushroom crepes, heat 20 g of butter in a pan and sauté the mushrooms. Add salt and cook for about 5 ′. Spread the crepes and spread each of them with a spoonful of béchamel. Cut the emmental and the ham into tiny dice. Divide among the crepes, mushrooms, ham, cheese. Tie them in a bundle with a thread made from the green of leek. Arrange the bundles in a buttered baking dish, then sprinkle them with a few tablespoons of tomato sauce and bake them at 190 ° for 10 ', then serve.
For the traditional casoncelli recipe, mix the flour with the eggs and let the covered dough rest for an hour. Cut the meat into large bites. Chop the onion, celery and carrot and fry them in 2 tablespoons of seed oil for 2 minutes, then add the meat, a few sage leaves, a sprig of rosemary, a little salt and continue cooking for 15 minutes; blend with half a glass of white wine, leave to flavor for 2 minutes, then turn off the heat and remove sage and rosemary. Cut the pear into cubes, leaving the peel. Brown it in a pan with a knob of butter for 3 minutes. Soak a handful of raisins in warm water, squeeze it and chop it. Blend the meat with the sautéed vegetables, then mix the grated parmesan, the chopped raisins, the browned pear and the milk, obtaining the filling of the casoncelli. Flour the work surface and roll out the dough, obtaining a sheet of one mm thick; divide it into 2 strips. Spread on a strip of filling balls of 7-8 g, at a distance of 5 cm from each other; brush the edges of the strips with a little water and overlap them by gently pressing; cut with a crescent cutter, press the sides of it and then gently press the filling with a finger to give the classic shape of the casoncello. For the sauce: cut the pancetta into small pieces and brown it in a pan with 5 sage leaves and 80 g of butter. Cook the casoncelli in plenty of boiling salted water for 3 minutes; Drain with a slotted spoon, season with butter, sage and bacon and serve.
In the documentary "Sapore Italiano", broadcast on Food Network, our director Maddalena Fossati Dondero and chef Emanuele Pollini go to the discovery of the best addresses to enjoy food at home abroad. In the fifth episode, the two experts return to the Ville Lumière
Paris, a city treasure trove of art, history and great gastronomy. The French capital is known as the home of haute cuisine, but the Italian restaurants of the Ville Lumière are up to this fame? They went to find out Maddalena Fossati Dondero, director of "La Cucina Italiana", and the chef Emanuele Pollini, in the new appointment with the docu-series Italian flavor.
Here then are the local tricolor visited (and approved) by the two experts in the fifth episode aired last Tuesday on Food Network.
Venice in Paris
Near the Galerie Vivienne, which with its ancient mosaics and historic libraries appears as a setting in many novels, is found Mori Venice Bar, an Italian restaurant named after its welcoming and passionate owner Massimo Mori. For 15 years the restaurant has offered a typical cuisine of north-eastern Italy in Paris, drawing however from excellent products also from other regions of the Bel Paese. In a setting with a Venetian allure that bears the signature of Philippe Starck, you can taste dishes in which the quality and freshness of the raw material used, such as the Venetian granseola, are highlighted. castraure with taleggio, balsamic and pears, le linguine clams and bottarga, mixed fry with moeche, la pearl white polenta. The meal ends with the Caterina donut, a flambéed crepe with fruit and ice cream. The experts' votes: Authenticity 10, Style 10, Tradition 9, Innovation 7. La Cucina Italiana's excellence badges: 4.
Mori Venice Bar.
Pizza like you've never eaten
In Montmartre, the artists' quarter, he took office Gennaro Nasti with his art of making pizza. In his restaurant Bijou, offers a contemporary pizza made with organic flours and mixes created ad hoc by a mill. So the pizza with champagne, fassona and cherries dough is soft and delicious, the one with sausage, broccoli and provola more crispy but just as excellent. Try it to explore new horizons of pizza taste as we know it. The experts' votes: Authenticity 10, Style 9, Tradition 10, Innovation 10. La Cucina Italiana's excellence badges: 4.
100% Sardinian
Eat well Italian or, better, Sardinian in Paris? One can in the XII arrondissement by Tonino Simbula and his restaurant Sardinia at the Table. Since 1997 it has been offering a 100% Sardinian menu in the capital with all the imprint of home cooking: from appetizers mussels, clams, cockles and sea truffles to the saffron trofie with prawns and ginger, up to the tuna belly on carasau bread. Only the dessert allows a deviation from the Sardinian land, but for a more than valid reason: the tiramisu prepared for her friend Monica Bellucci. The experts' votes: Authenticity 9, Style 7, Tradition 9, Innovation 6. La Cucina Italiana's excellence badges: 3.
The out-of-bounds
To start the day well in Paris, Pain Pain in rue des Martyrs is an excellent boulangerie where you can enjoy the classic French breakfast perhaps with a Pain Au Chocolat or with a Croissant. If you want to buy the baguette for lunch know that what they do here was awarded in 2012 as the best in Paris.
Do you want ice cream? In Rue Saint-Louis en l'Île, from Berthillon, find excellent flavors or, better, “parfum”, as they are called here, of creams and sorbets made naturally: vanilla, salted caramel, pear, raspberry …
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