Recipe Yellow carrot fritters – Italian Cuisine

Ingredients

800 g yellow carrots
250 g milk
200 g flour
150 g fresh goat cheese
2 pcs eggs
peanut oil
extra virgin olive oil
salt

Duration: 1 h

Level: Middle

Dose: 4 people

For the recipe for yellow carrot fritters, peel the ginger root and cut it into thin slices. Mix the goat cheese with a drizzle of extra virgin olive oil and knead it until it has reached a creamy consistency. Collect it in a pastry bag pocket. Peel the carrots and cut them into strips along the length, to the heart, using a potato peeler. Cut the hearts into pieces and brown them in a pan with a drizzle of extra virgin olive oil for 6-7 minutes, then cover and continue cooking for another 15 minutes on a low heat, sprinkling with a little water, until they become tender . Blend them with a drizzle of extra virgin olive oil, ginger, a pinch of salt and a ladle of water: you will have to get a cream.
For the pancakes: Prepare a batter by mixing the flour, milk and 2 egg yolks. Whip the egg whites and incorporate them into the batter, stirring gently. Divide the strips of carrot into small heaps of about 15 each and prepare the pancakes. Dip the mounds of vegetable ribbons into the batter, one at a time, collect them by wrapping them, as you do with spaghetti, with a fork or pliers placed on a spoon, forming a skein. Drain the excess batter and fry the skein in abundant hot peanut oil for 30-40 seconds.
Drain the pancakes on kitchen paper, salt them lightly and serve immediately with the cream of carrots and tufts of goat's cream, completing to taste with small leaves of thyme, a little crumbled pink pepper and edible flower petals.

Maccheroni recipe in restricted beet – Italian Cuisine

Ingredients

1 kg fresh beets
350 g macaroni
80 g butter
50 g sour cream
chives
salt
pepper

Duration: 45 min

Level: Easy

Dose: 4 people

For the macaroni recipe in beetroot, peel the beets, cut them into small pieces and extract the juice in the centrifuge or in the extractor. Alternatively, blend them and then squeeze the smoothie very well in a cloth to make the juice. Boil the macaroni in abundant salted water. Meanwhile, reduce the beet juice in a saucepan for about 5 minutes. Remove from the heat and add the sour cream. Drain the pasta al dente, stir in the butter and a generous grinding of pepper, and serve over the restricted beet. Complete with spools of chives and, to taste, with beetroot powder, obtained as follows: spread the waste pulp in a thin layer on a plate covered with baking paper and let it dry in the oven at 110 ° C for 1 hour and 20 minutes; crumble it and keep it in a jar. Use it in salads, in yogurt sauces, in vegetable creams.

The City of Pizza returns to Rome from 12 to 14 April – Italian Cuisine

At the Ragusa Off, San Giovanni area, the event that brings the best pizza makers in Italy to the capital, who will compete in round shots between temporary pizzerias, workshops and laboratories

Lots of news for the 2019 edition of City of Pizza. Starting from the location, which leaves Guido Reni District, to land in Ragusa Off, inside a former Atac bus depot, in the San Giovanni area. The weekend dedicated to pizzas this time will be from 12 to 14 April and the formula remains a mix between "temporary pizzerias", committed to churning out and frying the best Italian pizzas, and opportunities for reflection on the theme, from baking methods to yeasts , from styles to raw materials.

There are many top-quality pizza in Italy that will offer their pizzas for tasting temporary pizzerias divided into the following categories: "Neapolitan", "All'Italiana", "A degustazione", "Romana", "Al taglio" and "Fritta", to which must be added the space dedicated to "Fritti all''italiana", for a total of 12 daily workstations and three different recipes each.

In fact, every pizza artist has been called upon to try out a classic pizza, chosen between margherita and marinara, a workhorse and a special edition, created specifically for the event. Moreover, by popular demand this year we also thought about a gluten free proposal, which for the three days of the event will be signed by Diego Vitagliano and Sara Palmieri (10 Diego Vitagliano).

But the program designed by the organizers, a team of authors composed of Emiliano De Venuti, creator and CEO of Vinòforum, by the master pizzaiolo Stefano Callegari and by journalists Luciano Pignataro, Tania Mauri and Luciana Squadrilli, is even richer. Starting with lunches and dinners for four and six hands in the category "Masters in the Ferrarelle Kitchen" in which master pizzaioli and chefs will be challenged, some starred, who will make up their menus alternating dishes and pizzas, paired with Ruinart champagne.

The conference calendar is very rich, with laboratories and workshops dedicated respectively to enthusiasts and professionals and who will see the top seed of Italian pizza, from Franco Pepe (Pepper in grains) a Gabriele Bonci (Pizzarium), from Renato Bosco (Saporè) a Marzia Buzzanca (Percorsi di Gusto), just to name a few.

Admission is free, but the advice is to buy on the site the jumpers, which in addition to the advantage of entering quickly, include equal value in tokens, useful for paying pizzas and drinks in the various temporary stands.

The Temporary pizzerias

Friday 12, starting at 18.00 and until 24.00:
Alessio Mattaccini (Spiazzo) Francesco Arnesano (Yeast, Pizza, Bread), Tommaso Vatti (La Pergola), Carlo Sammarco (Carlo Sammarco Pizzeria 2.0), Angelo Pezzella (Angelo Pezzella Pizzeria With Kitchen), Valentino Tafuri (3 birthmarks), Marco Rufini (Casale Rufini), Giuseppe Pignalosa (Le Parule), Angelo Tantucci (Whim), Francesco Di Ceglie (Il Monfortino), Giancarlo Casa (La Gatta Mangiona), Carmine Donzetti (Pizza & Fritti).

Saturday 13, from 11.00 to 24.00:
Martino Bellincampi (Batter), Mario Panatta and Sara Longo (Pizza Chef), Davide Fiorentini (‘O Fiore Mio), Angelo Greco and Giuseppe Furfaro (Trianon) Rosario Ferraro (The Antica Pizzeria da Michele), Matteo Aloe (Berberè) Sami El Sabawy, Salvatore Santucci (Ammaccàmm) Lello Ravagnan (Grigoris) Errico Porzio (Pizzeria Porzio), Giuseppe Maglione (Daniele Gourmet), Fabio and Michele Tramontano (At the meeting of friends).

Sunday 14, from 11.00 am to 10.00 pm:
Marco and Antonio Pellone (Ciro Pellone Pizzeria), Filomena Palmieri (Pizzeria Da Filomena), Denis Lovatel (From Ezio), Ciccio Vitiello (Casa Vitiello), Vincenzo Esposito(Carmnella) Alessandro Coppari (Half meter), Mirko Rizzo and Jacopo Mercuro (180g Pizzeria Romana), Ciro Salvo (50 Kalo), Pier Daniele Seu (Seu Pizza Illuminati), Ivano Veccia (Qvinto) Roberto Orrù (Sa Scolla), Isabella De Cham, (Isabella De Cham Pizza Fritta).