Recipe "pumpkin" pie with strawberry compote – Italian Cuisine

Ingredients

750 g strawberries
150 g sugar plus a little
150 g butter
150 g flour 00
150 g pumpkin seeds
a bio lime
pectin
milk
salt

Duration: 2 h 35 min

Level: Middle

Dose: 6-8

For the recipe of the "sbrisolata" cake with pumpkin seeds with strawberry compote, cut the strawberries in half and sauté in a pan with 40 g of sugar for 10 minutes: 2 minutes before turning off mix carefully with a mix of 2 teaspoons of pectin and 3 teaspoons of sugar; turn off, add a little 'grated lime peel, spread the compote in a tray and let it cool. For pasta. Whisk the flour with the pumpkin seeds.
Then, in a bowl, work the flour obtained with 110 g of sugar and the soft butter into chunks, a pinch of salt and a spoonful of milk, if it is needed to amalgamate.
Work with your hands to obtain a compact dough, cover it and let it rest in the fridge for 1 hour. Then line a hinged mold (20 cm diameter) with two thirds of the dough, forming also a 3 cm high edge. Cover the bottom with baking paper, fill the mold with dried vegetables and bake at 180 ° C for 20 minutes, then remove paper and vegetables and bake again for another 15 minutes.
Remove from the oven, spread the strawberry compote into the mold and cover with the remaining dough, grating it with the grater with large holes. Bake again at 180 ° C for 20-25 minutes. Serve with fiordilatte ice cream.

What did you eat at "Beverly Hills 90210"? – Italian Cuisine

A dive into the past, in memory of Luke Perry / Dylan McKay, in the unforgettable TV series "Beverly Hills 90210", to find out what those young (rich) Americans ate and remember what we (young people) ate in the Nineties

For those who grew up in the nineties, West Beverly High was the beacon of popularity. Watching the girls and boys parading through those wide corridors guessing what they would wear and what they would taste made us somehow think we were like them. Or, at least, to try. Certain habits were enough, however, to make us feel terribly defective, there in the background to swallow the dust. In the very first episode of the series of Beverly Hills 90210, aired in 1990, we see, for example, Marianne Moore, one of the most desired ladies of the school, enjoy one sushi during the interval. Stuff that in Milan, in 2019, we would still find to say the least singular and that at the West Beverly High twenty-nine years ago was the norm. And at that time a bit 'all hoped to happen in Beverly Hills just to enjoy the classic Mega Burger from Peach It, the place where the protagonists of Beverly Hills 90210 made an appointment to discuss love, almost never taking the back school books.

Brandon and Marianne - Class of Beverly Hills / Pilot Episode (@Instagram; https://www.instagram.com/p/BmZRloWniKl). — Brandon and Marianne – Class of Beverly Hills / Pilot Episode (@Instagram; https://www.instagram.com/p/BmZRloWniKl).

Find yourself at Peach It

Nat's famous restaurant is actually inspired by the Apple Pan, discovered by the executive producer Charles Rosin, who discovered where the richest and most spoiled teenagers of the neighborhood found themselves for good food. Together with the Mega Burger, stuffed with two slices of meat, American and Swiss cheese, tomatoes, lettuce and Bermuda onions, another classic of Peach It was the ice cream cups. Above all the Mint Chocolate Marsmallow that was the dish that Woman he ordered whenever he felt sad and embittered. Virtually always. In the menu there were also the fries and i classic burgers with bacon, cheese and avocado. To tickle the appetite of the beautiful Dylan McKay, the late Luke Perry disappeared at the age of 52 for a stroke only a few days ago, but they were the Cheeseburger, better if ordered from the hotel suite where his father lived. In one of the most iconic scenes of the first season we find, in fact, Dylan who, to hit Brandon and other friends, picks up the phone and orders junk food for everyone, so Dad pays. In real life, however, Perry admitted that shortly after Rachel Sharp divorced, she often prepared their favorite dish for their children, Jack and Sophie: lasagna. Failing, so, the myth of all-frozen single dad and pizza at home.

In the TV series and in real life

If in the series we also remember a famous pajama party with the girls awake until late to gossip between a Diet Coke and a game of chips, it is certainly curious to think that Tori Spelling, Woman in the series, has admitted to having fed her five children with junk food because he was the only one who could afford to buy. Flavors certainly not healthier belong to the actress Shannen Doherty, that is Brenda, who has repeatedly admitted that his favorite dish is his mother's cutlet. The blonde Jennie Garth, on the other hand, is more attentive to the line Kelly. In your pantry you would not find anything boxed or canned. Jennie is keen to personally cook all the dishes she prepares for the family, even if the temptations are certainly not lacking. Like white chocolate, on which Garth joked that he did not break his rules as wrapped in foil, or his latest obsession: the banana cupcake with honey and cashews. Certainly in Beverly Hills 90210 a little of everything was eaten and where there was no help, the metabolism came to the rescue.

Luke Perry in Dylan McKay, Beverly Hills 90210 (@Instagram; https://www.instagram.com/p/BupLDtUD0fu/). — Luke Perry in Dylan McKay, "Beverly Hills 90210" (@Instagram; https://www.instagram.com/p/BupLDtUD0fu/).

Mondeghili: all Milan's best meatballs in Milan – Italian Cuisine

The mondeghili left the Spaniards in the seventeenth century but the Milanese residents made it a culinary symbol of the city. And five centuries later, meatballs are more protagonists in Milan's restaurants. Here's where to taste the best, with a touch of author …

There are the meatballs (very respectable, for heaven's sake) and there are the mondeghili, already unique in their spherical shape if you respect the original: an expression of total milanity and at the same time the main culinary heritage of the Spaniards. It was they who spread them in the century and a half in which they dominated the city, between 1535 and 1706: the term 'mondeghili', in fact, derives fromalbondigas"Spanish (through 'albondeguito' and 'albondeghito') which in turn would have a debt with fried meat balls prepared by the Arabs, called 'al-bundukc'. Gourmet cuisine and recovery, given that in the first available texts, the advanced cuts of beef, enriched with sausage, raw salami, liver mortadella and other pork meat are cited as ingredients for the recipe.

The first recipe is from 1839

Plate with strong stomachs, because in the dough they also entered potato, breadcrumbs soaked in milk, eggs, cheese, garlic (or onion) and nutmeg. The spheres were fried (imagine with care) and served very hot. Not surprisingly, in the nineteenth century, in Milan, we recommended «Never eat the mondeghilj in the tavernAnd in the famous Milanese-Italian Dictionary (1839), the author Francesco Cherubini defined the mondeghili as« a species of meatballs made with meat whisk, bread, egg, and similar ingredients . In 180 years, obviously, the recipe has been refined more in the way of using the infredients than in substance, and without losing the concept of street food and popular food. Perfect for an aperitif but pleasant even in a lunch or dinner. In Milan, there are those who order them as an appetizer and those who prefer them as a main course, perhaps accompanied by a sauce.

They also have a De.Co.

Is there a precise recipe? Obviously not, but there is a De.Co. (Municipal Name) of 2008 which sets the ingredients for four people: 300 g of remnants of boiled meat, an egg; the breadcrumbs of bread wet in milk, squeezed and passed through a sieve; chopped parsley; lemon yellow peel at will; salt; butter for frying. The chefs who try their hand at the theme change or add: one of the masters – Cesare Battisti, patron of Ratanà – for example replaces the beef with the veal, puts in the dough a minimum of vegetables, grated Grana Padano, nutmeg and after a passage in the breadcrumbs, fry them in a mix of oil and butter. Other cooks introduce sausage, mortadella or boiled potatoes into the dough.

The challenge between the chefs

A curiosity: present in almost all the dialectal texts – starting from those of Carlo Porta – at the turn of the end of the 19th century and the beginning of the 20th century, the mondeghili appear in Betrothed, in chapter VII. Renzo Tramaglino offers a mouthful to Tonio and Gervaso and the host announces: "And now I will bring you a plate of meatballs, which you have never eaten like." Evidently, the dish – however popular, at the time Manzoni – had already become a source of pride among the chefs, who prepared them looking for a touch more. All in all, not much has changed under the Madonnina, since after the rib are the mondeghili to create the most intense and entertaining discussions among the gourmet of Milanese cuisine. Here is our selection.

The Other Island

At the edge of the island, in a semi-hidden villa, a historic place for Milanese cuisine: mondeghili are made strictly with the surplus of boiled meat.

La Pesa Trattoria

Founded in 1902, the pride of San Siro, it had the merit fifteen years ago to make young people rediscover all the peculiarities of Milan. Unfailing mondeghili.

Trattoria della Gloria

Gloria is the name of the cook who in one of the last 'real' trattorias in the suburbs curiously prepares dishes from three regions: Campania, Friuli and Lombardy.

Antica Osteria il Ronchettino

Bulwark of the Milanese tradition, served in a rustic-chic setting, the 'Ronchettino' offers the mondeghili with tomato sauce apart.

Bistrot Milano Centrale

Surprise at the station: in the menu of the great bistrot of Autogrill – fried sections – there is also the paper bag of mondeghili, in the fundamentalist recipe. Well executed.

At the Garghet

Frequented also by top chefs in free release, this 'out-door' has never removed from the paper – rigorously written in Milanese dialect – the mondeghili.

Ratanà

For many that of Cesare Battisti are the best mondeghili under the Madonnina, served as an aperitif. But it's hard not to ask for an encore during the experience.

Trattoria del Nuovo Macello

The notoriety 'urbi et orbi' for the high rib, must not make us forget that the small mondeghili of the Traversone family are equally excellent.

Otherwise

In the brand new Altrimenti, where the kitchen is signed by Eugenio Boer, the mondeghili – shaped like small cylinders – are served with an original cream of potatoes and dill.

Head

In a suggestive restaurant in the Isola area with the most Milanese sign you can not, mondeghili are mandatory. Set on a delicate tomato sauce

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