Duck ragout – Recipe duck ragout – Italian Cuisine

Start by cleaning the smells and chopping them together.

Remove the skin from the duck and coarsely chop the breast with the knife.

Fry the chopped smells in a saucepan with a little oil.
When it starts to wither, add the meat and leave it to flavor, then add the wine.
Once the wine has evaporated, add the peeled tomatoes and mash them with the prongs of a fork.

Season with salt, add the bay leaf and juniper, add the hot broth and cook for an hour over low heat.

Towards the end of cooking, cook the pasta and drain it al dente.
Remove the bay leaf from the sauce, add the pasta and stir in a little Parmesan.

Duck ragu is ready, serve, add a little more Parmesan and serve.

Persimmon tart – Recipe persimmon tart – Italian Cuisine

First prepare the pastry: place the sugar and flour in a fountain, then add the eggs, chopped butter, bicarbonate and lemon peel.
Start working with your fingertips, then pass the crumbled mixture onto the lightly floured work surface and work quickly until a smooth paste is obtained.
Cover the dough with plastic wrap, place it in the fridge and let it rest for at least 1 hour.

In the meantime start preparing the filling: clean the persimmons removing the stem and the inner seeds, then cut them into small pieces and cook them in a saucepan together with sugar and lemon juice.

When they have softened (it will take at least 20 minutes), add them to the toasted hazelnuts and whisk together.
Finally add the jam to the mixture (I used the apricot one) and stir.

After the resting time of the pastry, take it back and spread it on the floured work surface. Cut it out of a circle and use it to coat the slightly buttered mold.
Cut off the excess along the edges and prick the bottom with a fork.

Stuffed with the persimmon-based mixture, then cut into strips from the shortcrust pastry and decorate the tart.
Cook in a convection oven preheated to 180 ° C for about 40 minutes.

The persimmon tart is ready, all you have to do is let it at least cool before serving.

A Roma dinner prepared by Bea and Behara, guests of a protected structure – Italian Cuisine

For the Gustamundo project, tonight, in Rome, two women living in the Casa di Leda will offer the specialties of their tradition: from sarma to ciupapsi, to mussaka

The Roma cuisine specialties, prepared by two cooks who will introduce diners to the most appetizing flavors of their tradition. Tonight, at 8 pm, the appointment is in Rome, in via Giacinto de Vecchi Pieralice, 38, at the restaurant of Gustamundo: is a project that was born with the idea of proposing social integration through the kitchen and that, with the collaboration of reception centers and non-profit organizations, organizes multi-ethnic dinners prepared by women and men from the most disadvantaged countries.

In the kitchen there are Bea and Behara, both of Roma origin, who live in the House of Leda, a protected structure, active since 2017, where women are accepted as an alternative to detention with their minor children (the spaces used by the House are those confiscated from the mafia). For this special solidarity dinner they will offer typical dishes like the sarma and i ciupapsi, but also the mussaka: a culinary journey through the notes of paprika, coconut flour and dark chocolate.

For both Bea and Behara, who in 2021 will finish serving their sentences, appointments such as Gustamundo's solidarity dinner represent an opportunity to return to normal life, but also a step towards a more dignified condition, of greater social and economic inclusion, together with their children.

"On people like Bea and Behara there are more risk factors in terms of marginalization," explains Pasquale Campagnone, founder and director of Gustamundo. "Their Roma origins and the penalty they are serving". But the ghettoization is fought first of all through the occasions of encounter between people, of mutual understanding and exchange. Like a dinner like this that, among its objectives, includes that of overcoming the widespread prejudices towards the other.

In Italy, according to data from the European Community, there are between 110 thousand and 180 thousand people of Romani origin: about 0.23-0.25% of the total population. Only one in five lives in a condition of precarious housing, but prejudice contributes to perpetrating the state of discrimination against the whole minority.

To book dinner write to info@gustamundo.it or call 366 8976779.