At the table with sustainability – Italian Cuisine


The new lunch break at La Scuola de La Cucina Italiana, energized by Edison, to say no to waste!

The new lunch break at La Scuola de La Cucina Italiana is sustainable. The Midday Kitchen is enriched with new special dates, to say no to waste food, yes to sustainable raw materials and green cooking techniques, without ever sacrificing taste.

The Midday Kitchen it is the lunch break that is done directly in the kitchen with the chef. No secret, the dishes are prepared in 45 minutes directly in front of the guests, who have the possibility to ask questions and take home the cookbook.
To view the calendar with upcoming dates and bookings, click here.

How to prepare a sustainable menu

May's first sustainable Midday Kitchen, prepared by our chef Davide Negri, saw the mondeghili, a vegetable risotto and strudel on the table.

The first rule of this menu? Seasonal ingredients: for the first appointment in May we chose lots of seasonal vegetables, such as broad beans, asparagus and pumpkin flowers. Fundamental: limit waste and recover the ingredients, like stale bread.
Among the dishes there are also the mondeghili, the Milanese meatballs symbol of the recovery cuisine, with the reuse of leftovers and meat waste. On the menu, we used the same meat to prepare the broth needed for cooking risotto.
Finally the strudel, a genuine dessert that helps us to limit calorie intake, in addition to waste in the kitchen.

Now try it too: here is our exclusive recipe book!

Crispy Mondeghili with broad bean and mint salad


400 g Boiled veal meat
100 g Mortadella
5 Eggs
200 g Clarified butter
2 boiled potatoes
100 g Parmigiano Reggiano
salt and pepper
200 g flour
200 g Breadcrumbs
200 g mixed salad
200 g broad beans
1 Lemon
Mint leaves
Extra virgin olive oil

Prepare the mondeghili, mincing the boiled meat and mortadella; add two eggs, boiled and crushed potatoes, Parmigiano Reggiano, salt and pepper. With the dough form cylinders about 2 centimeters high; pass them in flour, beaten eggs and then breadcrumbs. Boil the beans and peel them. Prepare a citronette to dress the salad; add a few mint leaves. Fry the mondeghili in the clarified butter and drain them on absorbent paper. Serve the meatballs with broad bean and mint salad, seasoned with citronette.

Risotto with asparagus tips and smoked provola

320 g Carnaroli rice
100 ml White wine
1 l Broth of veal
2 Shallots
100 g Butter
60 g Parmigiano Reggiano
8 Asparagus
100 g smoked provola

Chop the provola with the knife and keep. Remove the hard parts of the asparagus; peel the stems and boil them in boiling water for 6 minutes. Drain and cool in cold water; cut into pieces, keeping the tips.Chop the shallot and wilt it with a little butter in a saucepan; add the rice and toast for a few minutes. Sprinkle with the wine, let it evaporate and wet several times with the broth. A minute after cooking the rice, add the asparagus and the provola; finish by stirring with butter and Parmigiano Reggiano.

Apple strudel, stale bread and dried apricots without sugar


For pasta:
130 g flour
30 ml Water
9 g Butter
1 Egg

For the stuffing:
4 Golden Apples
100 g Raisins
50 g Pinoli
100 g Apricot jam (preferably without sugar)
100 g Grated stale bread
100 g Dried apricots
half a glass of Rum

Soak in the apricot and raisin rum. Prepare the strudel paste, heating the water and the butter together; form a fountain with flour. Combine water, butter, egg and salt; knead until dough is elastic. Spread the dough on a floured cloth very thinly. Peel, remove the core and slice the apples. Arrange them on the dough, leaving an empty frame; distribute the breadcrumbs on top, the apricots cut into pieces, the raisins, the pine nuts and the jam. Close it by wrapping the strudel on itself, possibly wetting the edges to make it adhere better. Bake at 170 ° C for an hour.

Energized by Edison

Edison is the oldest energy operator in Europe, with over 130 years of history and industrial records. Edison is committed to building a sustainable energy future, through the development of innovative products and services that can generate high value for people and reduce the impact on the environment.

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