how to make quarantine sourdough – Italian Cuisine

how to make quarantine sourdough


During the social chat with the director of La Cucina Italiana Maddalena Fossati, the starred chef revealed a few secrets for the success of some preparations

In live social with our director Maddalena Fossati during the daily appointment #Dinner time on the Instagram page of @LaCucinaItaliana, Antonio Guida, at the head of Seta restaurant in Milan, two Michelin stars, tells us how he is spending his quarantine and what will be the first thing he will do once the emergency is over: "As soon as possible it would be nice to organize a charity lunch. But first I think I'll have a Martini cocktail with Federico and Nicola ”.

The team and mom

Federico (Dell’omarino) and Nicola (Di Lena) are respectively the sous chef and the pastry chef of the Seta restaurant: during this break the chef feels very much the lack of his collaborators with whom, however, he is constantly in contact. "We spend so many hours together that I miss being with the boys: we must make the most of this time to study, to dissect the things that work and those that are wrong and to improve ourselves ". For Antonio Guida the solidity and unity of the brigade are very important in the kitchen and, if with the team he shares the merits of his success, aMum owes her passion for cooking: "It all stems from her, from her love for cooking and her constant search for the best product".

At home with the chef

Even at home with the family the chef spends a lot of time in the kitchen: “First of all I have rearranged the dispensso I recovered all the possible ingredients that I had available. I prepare simple dishes and homemade a sort of recovery kitchen. The other day, for example, I prepared beans and pork rind. And then I enjoy it. Since it is difficult to find the yeast in the supermarket, we made the sourdough". He does not have time to pronounce this sentence that those who are following the live social network start asking him more: How do you make yeast? And spaghetti with tomato sauce? And the cod? And what risotto do you use? Antonio Guida responds to everything and we, of course, make a note his valuable advice. Here they are.

The Mother Yeast

“The easiest and fastest way to make your home sourdough is to knead 300 g of flour (I recommend the full one) with 150 ml of water and a spoonful of honey and let one rest temperature of 25 degrees for 36 hours. Once the time has passed, the dough is weighed and half the flour and half the water are added and the weight is left to leave stand still for 12 hours. This operation must be done for 3-4 times and then the mother yeast is ready to use.

Spaghetti with tomato sauce

"To do the spaghetti with tomato sauce I prepare a fund with oil, shallot and a clove of poached garlic (so it's convenient to remove later); then add peeled tomatoes pachino and datterino and cook for twenty minutes maximum. After cooking the filter with the vegetable mill, pass the sauce still in oil and shallot and then stir in the spaghetti with the sauce and a little basil.

The risotto

As the director of La Cucina Italiana Maddalena Fossati said during the live social media, "There is a before and after risotto by Antonio Guida". What are its secrets? “Preparing a risotto requires a lot of attention to detail: I use the Carnaroli, I do toast the rice dry (without onion or oil or butter) over medium heat, I bathe it a little at a time with broth or even simply with water as in the case of the truffle risotto and then manteco with butter or oil and cheese out of the flame and after letting the rice rest for a while At this stage you have to be careful of the temperatures: the rice must not be too hot and the butter must be cold in order not to untie the risotto. "

The cod

“When preparing the cod the risk is that it is always too salty. How to avoid it? " , asks our director. “The thicker the meat of the cod is, the more the cod has to be in the water. My advice is to divide the thinner parts like tail and belly, which usually require two days of soaking by changing the water twice a day, and thicker parts which instead need three days of soaking always changing the water a couple of times a day. board of cook the cod at low temperatures, without ever exceeding 60-70 degrees. If I do it stewed, maybe with a tomato sauce, capers, olives, anchovies, I can also cook the cod in warm sauce, with the heat off ”.

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