Tag: Andrea

Pistachios in the kitchen, the tricks of chef Andrea Berton – Italian Cuisine

Pistachio in the kitchen: a healthy and greedy resource. The starred chef explains it to us Andrea Berton of the Berton restaurant in Milan, which also reveals the secrets to enhance the taste of this green gold to the maximum.

Healthy, why?
"From a nutritional point of view, I am one valuable source of protein, contain all 9 essential amino acids in adequate quantities and are also rich in carbohydrates and fats for the most part monounsaturated and polyunsaturated (ie healthy fats). This is why they are also excellent snacks for a snack, also because they fill without weighing you down.

Is in the kitchen?
They have many virtues. Starting from an aesthetic value. In fact they give the dishes one nice touch of color with a natural green, without the addition of synthetic dyes. If you are an advocate of beauty, even chromatic, in recipes, surely its use will help you. Chopped add crunchiness to the recipes, giving an extra touch and adding a chewy note that definitely makes the xxxxx dish.

What type of pistachios do you prefer?

American pistachios are versatile and crunchy and have a very elegant and aromatic flavor, which makes them ideal for both sweet and savory recipes.

In what prepractiumcan you use them?

They are very versatile: they can use in both sweet and savory recipes and also, thanks to their savory note, which can be enhanced by using already salted pistachios and creating a pleasant note of contrast in cakes and desserts.

What is the piact that best enhances their taste?

Definitely ice cream, to be enjoyed naturally. Or even a Sicilian granita. Only in these desserts does the marked flavor of pistachio emerge in all its flavor. The important thing is to never go below 40% of pistachio.

Buying advice?
Always choose fresh pistachios, because they keep the authentic flavors better and are much more versatile to use in the kitchen: you can in fact decide the degree of roasting according to your taste, whether to reduce them to powder for a cream or make a grain. The important thing is to toast them in the oven, even briefly because they need to be dried so that they lose internal humidity before use in the kitchen: the heat of the oven makes them crunchy.

"Prawn tails, American pistachio cream and grilled aubergine"

Recipe for 4 people

Ingredients for the eggplant:

2 long eggplants
10 gr. of mint leaves
100 g of extra virgin olive oil
6 gr. of salt
pepper

Method:

Divide the aubergine into 2 cm slices. thick. Marinate the aubergines with mint leaves, salt, pepper and extra virgin olive oil. Vacuum them and cook them in a steam oven at 100 ° for 10 minutes, cool them and cut them into parallelepipeds and roast them in a pan.

Ingredients for the pistachio cream:

200 gr. of peeled and toasted American pistachios
4 gr. of salt
150 gr. of ice

Preparation:

Blend the pistachios with ice and salt until you get a smooth and homogeneous cream, if necessary add water until you get the necessary consistency.

Ingredients for the reduced shellfish sauce:

1 kg of red prawn heads and shells
200 g of San Marzano tomato cut into quarters
1 onion, peeled and julienned
2 sticks of celery cut into julienne strips
1 carrot, peeled and julienne
extra virgin olive oil

Method:

Toast the shellfish heads in a large saucepan with extra virgin olive oil, add the onion, celery, carrot and tomato. Pour plenty of ice until the shells are covered, bring to the boil, skim and let it simmer for 45 minutes. Filter and allow to reduce until a concentration of crustaceans is obtained.

Ingredients for the shellfish sauce:

200 g of reduced shellfish sauce
100 g of water
200 g of pachino cherry tomato compote (obtained from 1 kg of pachino tomatoes)
Blend the Pachino cherry tomato compote with the reduced shellfish sauce e
the water. If necessary, add water until the density is reached
necessary.

Plating:

12 red prawns from Mazzara of first choice
extra virgin olive oil
salt and pepper
fine fresh herbs (basil, parsley, dill, tarragon, fennel, mint,
chervil)

Clean the prawns by removing the head, carapace and intestines. Roast the prawns on a plate / grill only on one side already salted and seasoned with extra virgin olive oil, pepper. Place the fresh herbs seasoned with oil, salt and pepper on the roasted aubergine, add the prawns, the aubergine to the plate, finish with the pistachio cream and the shellfish sauce.

December 2021
Camilla Rocca

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Spaghetto Milano, Andrea Ribaldone's homage to his city – Italian Cuisine

It was born five years ago to celebrate the Expo, today it is more relevant than ever to combine Italian cuisine with typical Milanese cuisine. A delicious dish, beautiful to look at and suitable for all seasons

"I wanted to create something that represented the city, but that was also an recognizable Italian dish for everyone." Words of Andrea Ribaldone who created it Spaghetto Milan in a particular moment, beautiful for everyone: Expo 2015 when he led the Identità Golose restaurant inside the large space. A unique experience, in his hometown and that represented the springboard of a brilliant career: the following year he already won his first Michelin star with the Due Buoi restaurant in Alessandria. From 2015 onwards, Ribaldone has done a lot of things. He runs a restaurant in the Langhe – the Osteria Arborina, Michelin star since 2017 – and follows the cuisine of many projects in Italy: Borgo Egnazia a with its six restaurants (one of which is a starred restaurant, entrusted to Domenico Schingaro), the emerging Lino in the center of Pavia, the suggestive Garage Italia in Milan. And stay the coordinator of Identità Golose Hub, in the heart of his city.

A brilliant career

Today Milan is experiencing a terrible moment, which sooner or later will end. That's why we found it perfect to recover this recipe – delicious and for all seasons – so as to propose it to our readers. Ribaldone describes his dish this way «It is a spaghetti cooked in water, with a little salt, and stirred with a Milanese risotto, blended to obtain a cream of saffron rice 3 Cooks, singular for softness. And there is also a gremolada seen with a contemporary touch. The important step is represented by the preparation of the cream which must be beautiful smooth and homogeneous. Once the rice is blended, it is good to pass the mixture in a colander, so as to eliminate any possible soul of the grain. There is Italy of pasta and there is the city of Andrea. "It's wonderful, Milan asks a lot but gives a lot and today it deserves even more love". He is right.

Ingredients (for 4 people)

400 g spaghetti
2 thick cut ossibuchi
30 g of tomato paste
50 g of ossobuco brown base
1 carrot
1 onion
1 celery stick
1 bay leaf
120 g of Carnaroli rice
Saffron 3 Chefs
1 l of vegetable broth
1 lemon
butter
Grana Padano
parsley
extra virgin olive oil

Method

For the ossobuco ragù
Cut celery, carrots and onion in a small brunoise; put the ossobuco, bay leaf, salt and extra virgin oil in a vacuum bag. Cook for 10 hours at 71 °, then cut the ossobuco for the ragù, add the vegetables, the concentrate and the brown background and cook for 20 minutes.

For the rice cream
Make a classic Milanese risotto, toasting the rice, sprinkle with the vegetable broth, add Zafferano 3 Cuochi, cook for 20 minutes and stir in Grana Padano and butter. Then whisk the rice until a smooth and homogeneous cream is obtained. If necessary, add some broth, to be put aside because it will be used to stir the spaghetti.

For the gremolada
Grate the lemon peel and chop the parsley, then put everything in a container and cover with extra virgin oil.

To finish the pot
Cook the spaghetti in plenty of salted water, drain and stir in the rice cream, serve them on a plate and lay the ossobuco ragù on top and season with the gremolada

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Andrea Berton's raw ham broth – Italian Cuisine

Famous for its broths, the chef reveals the recipe for making one with raw ham with which to cook a risotto or tortelli

Andrea Berton he is looking forward to returning to his Milanese restaurant (a Michelin star) to try the dishes he has been imagining with the guys on his team in these days of quarantine. Try not to demoralize yourself, he's an optimist, and take this time to think about how to get it right again. In recent days he launched the idea of restaurant bonds also for its restaurant: buy a dinner today to eat two together tomorrow.

What's for dinner at the Berton home

Meanwhile, the chef cooks at home with his wife Sandra, tries to plan the menu of the week to make a careful and wasteless shopping and buys many vegetables to follow a healthy and low calorie diet. How do you tell us#Dinner time in live Instagram on the page of @LaCucinaItaliana with our director Maddalena Fossati, tonight will prepare a vegetable ragout of beans and fresh peas and shallots. "In order not to waste anything, you can centrifuge the pods and the skins of the legumes (I suggest you also remove those to have them more tender) and also add those in the sauce".

Andrea Berton's raw ham broth

Someone who is following the live broadcast asks the chef for a recipe broth, one of his specialties: “We could make a raw ham broth. We cut 300 g of ham thin and regular slices, julienne type, we cut in the same way 3 shallots. It is important that the slices are as equal as possible to cook evenly. We roast the ham in a large saucepan to make it become crunchy and enhance its flavor; add the shallot and brown it too. When the shallot has softened, add three fingers of cold water completely covering the ham and shallot. Let it simmer low heat for 40 minutes. In the end we will get a clear and clear broth with the flavor of raw ham. Once filtered we can use it to cook a risotto or tortelli ".

Sour butter to stir the risotto

One of the ingredients that the chef loves most to cook, he reveals, is the rice. In each risotto in creaming it adds a little bit of sour butter which prepares like this: “Cut into thin slices 2 white onions, put them in a saucepan and add 1 liter of white wine and 1 liter of vinegar: Now reduce until almost all the liquid evaporates. Add half a kilo of butter at room temperature and mix until a cream is obtained: filter and leave to cool to restore solidity to the butter which will be acidulated ".