Chef in the field with the solidarity recipes – Italian Cuisine

180218


Action against hunger is the international humanitarian organization that, again this year, involved the chefs for a good fundraising in every sense. Dozens of members have signed up (to find out what they are, click here) who have decided to combine a dish or a menu with the initiative, collecting from customers or directly paying 2 euros for each solidarity proposal. Some of them told us their recipes and we can't wait to discover them and taste them!

Alex's solidarity cookies
Intimate and welcoming, Ale Bistrot (via Archimede 77, Milan) proposes both the pairing with the menu of the day and the one with the handmade shortbread biscuits: each packet (5 pieces) is sold for 3 euros, entirely donated to Action against hunger. For the biscuits, mix 500 g of cubed butter with 400 g of sugar, the grated rind 1 lemon, that of 1 orange and 6 egg yolks, then incorporate 1 kg of flour and work to obtain a compact dough. Form a loaf, wrap it in plastic wrap and let it rest in the fridge for 3 hours. Spread the pastry 5 mm thick, cut out the biscuits and bake at 180 ° for about 15 minutes until they turn a golden color.

180218Culurgiones with prawns, mussels and mullet roe
There is an air of tradition from Vitanova cooking and desserts (via Sassari 56, Cagliari) which offers these classic potato ravioli, pecorino cheese and mint with a seafood dressing. The dough is prepared by mixing 700 g of durum wheat semolina with about 250 ml of water. For the filling, 1 kg of boiled, mashed potatoes are used, still hot, and mixed with 150 g of grated pecorino, 50 g of "casu ammurgiau" (fresh goat's cheese), a pinch of chopped (or dry) fresh mint and 30 ml of garlic scented oil. The dough is spread, cut into discs of 8 cm in diameter, the filling is divided into balls and the spiked ravioli are closed. For the dressing, one kilo of mussels are opened and shelled, keeping their liquid. Sauté in a pan with oil, 500 g of peeled shrimp and a few tablespoons of shellfish water. The culurgiones are seasoned for 30 seconds, boiled in salted water until they rise to the surface, complete with a nice sprinkling of bottarga.

180224Pig cheek and black truffle, chard and news from the Port
Two days of preparations are necessary for the dish designed by Al Malò cooking and mixing (piazza Cavour 28/29, Rovato, Brescia). In fact, the pig's cheeks are cooked like a classic braised meat using a portion of red wine and one of Porto. Once cooked, they are tightly wrapped in the film, forming rolls, and allowed to cool. The next day, the rolls are cut into medallions, heated in their cooking juices, they are baked with steamed chard, a grated black truffle and they are covered with their well reduced bottom.

180227Franciacorta risotto with black truffle in parmesan
A great sparkling wine in the dish of Hostaria Uva Rara Restaurant (via Foina 42, Monticelli Brusati, Brescia). The wafers are prepared by heating a non-stick pan of 35 cm in diameter well and by grinding a layer of grit on the bottom: when it starts to melt, it is poured over a bowl to form a basket. For the risotto, they are toasted in a pan with a drizzle of oil and a knob of butter, 350 g of Vialone nano rice until the beans are hot to the touch. Blend it with a glass and a half of Franciacorta (at the restaurant they use a vintage from 2000) and let it evaporate over high heat. Add 15 g of chopped black truffle and cook with vegetable stock. Add half a glass of Franciacorta and, without the heat, add butter and 150 g of parmesan. Serve on waffles, with other truffles to taste.

180230Meat macho nacho
The solidarity dish of the restaurant comes from the tasty Mexican cuisine Iguanna (Cannaregio 1885, Venice). Corn tortillas are richly garnished with melted cheese, cooked beef with peppers and pine nuts, black beans, piquant sauce with tomato and onion, yogurt and cucumber sauce, in addition to the inevitable guacamole: all strictly homemade!

180233Milanese risotto with ossobuco in gremolata
You go to a great classic of Milanese cuisine from Ratanà (via Gaetano De Castillia 28, Milan). The chef Cesare Battisti tells us his recipe. In a saucepan, brown 1/2 whole onion in oil. He removes it and combines 250 g of Carnaroli Riserva San Massimo rice and 4 slices of marrow. Cook for 14 minutes with 800 ml of filtered meat broth and 20 powdered saffron pistils. When the heat is off, stir in 90 g of typical Lodigiano grated cheese and 60 g of butter. For the shanks, sauté 2 carrots, 1 onion and 1 stalk of diced celery in a pan with a little olive oil. Separately, brown 4 veal shanks in a pan, place them on vegetables and combine 2 sprigs of sage and rosemary, 2 glasses of white wine and 30 g of dried porcini mushrooms. Lower the heat, cover and continue cooking for about an hour and a quarter, adding veal stock if the bottom dries. Once cooked, pass the bottom to the vegetable mill. Serve the ossibuchi covered with the sauce and the "gremolata", a mixture of rosemary and lemon zest, accompanied with risotto, garnished with slices of marrow scalded and saffron pistils.

180236Veal fillet cooked at low temperature, lentils and honey mushrooms
The recipe of Stefano Piccinini, chef de The Terrace of Via Palestro (via Palestro 2, Milan). The fillet is cleaned, salted, vacuum packed and cooked in the roner (or steam oven) at 60 °, for about 3 hours. Once ready, it is discarded and left to rest. Brunoise is prepared with 20 g of celery, 20 g of carrot and a shallot. Sauté in a little oil, add 350 g of lentils (soaked and drained) and pour water until cooked, finally adjusting with salt. Meanwhile, 120 g of cleaned pioppini mushrooms are cooked in a saucepan with oil, poached garlic and salt. Brown the fillet in another pan with butter, chopped shallots and thyme. Meat is sliced ​​and served with lentils, pioppini, veal jus and some sprouts.

180239spaghetti with clams
It offers the best of seafood cuisine La Pineta di Zazzeri (via dei Cavalleggeri Nord 27, Marina di Bibbona, Livorno). Here is their recipe for a first superfine. In a frying pan, sauté 2 cloves of garlic and 1/2 chili pepper in oil, then add 300 g of clams, well washed, and blend with very little white wine. Meanwhile, boil 400 g of Felicetti spaghetti with kamut. Drain them al dente and finish cooking them in the pan. Season with salt and pepper. Almost at the end of cooking, add another 300 g of clams, opened separately and shelled, and chopped parsley.

Francesca Romana Mezzadri
November 2019

This recipe has already been read 215 times!

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