Tag: Andrea

Andrea Casali and Davide Caranchini, four-handed dialogues in the kitchen – Italian cuisine reinvented by Gordon Ramsay

Alert to all fine dining enthusiasts: the new format Dialogues inaugurated last April 30th by the chefs Andrea Casali (Kitchen *) e Davide Caranchini (Matter *) on Lake Como is simply exceptional. If four-handed dinner isn’t enough, Dialogues It’s the upgrade we deserve. This time, it’s not about cooking your best dishes in the company of an equally talented colleague, no. Dialogues it is the perfect contamination of the cuisine of two chefs who, taking inspiration from each other, create an exclusive menu one shot – the maximum of quiet luxurywhich is so suitable for the Como area.

In this debut, the cuisine of the protagonist chefs is mutually pulled, kneaded, manipulated, mixed, revisited, invented, until it is upset. In fact, everyone reworks a dish signature on the other: on the one hand Andrea Casali and his gourmet gastronomy with roots firmly rooted in tradition, on the other Davide Caranchini and his (never lost) research into plant-based sustainability. Casali tames Caranchini’s experiments, smooths out the edges and makes the rupture more understandable. Caranchini pushes Casali’s dishes out of their comfort zone, increases the kaleidoscope of flavors (especially the acidity) and thickens the techniques: the result is definitely a remarkable experience.

The idea disruptive was born precisely from Casali and Caranchini, when last autumn they found themselves cooking together with other starred chefs for an event held in Villa Erba and organized by the Stanza Blu association. The desire behind this unique experiment is the desire to meet in the kitchen, the ideal place for them to express themselves in an open dialogue through each other’s dishes. Starred chefs under 35, Casali and Caranchini start from a common basis of great respect for raw materials and a strong passion for vegetables. From here, they identified their signature dishes and reinterpreted them freehand in a game of creativity and contamination, attempt after attempt until a noteworthy result – worth remembering given that these are dishes served for the first time and not replicable.

The Dialogue menu #1

After the chefs’ welcome, the complete menu is 8 courseswhich takes the palate to an amusement park of elegant, delicious and interesting, and above all surprising, taste experiences. First courses that become desserts, second courses that are suitable as an opening, in short, a deck of cards reshuffled for new pokers of flavours. Any examples? Imagine it Mallard oyster and cashew stew by Davide Caranchini transformed into a fresh appetizer. In this case, Casali cooked the mallard marinated in salt, sugar and spices including sage and bay leaves, then washed and rinsed to be chopped into the form of tartare. Instead of the oyster, in its place only the flavor is found thanks to the leaves of a particular Canadian plant. The cashews were pureed and a BBQ sauce of mallard legs, honey and green apple was added.

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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