Tag: Antonella

Antonella Clerici and the Research Azalea: the healthy recipe – Italian cuisine reinvented by Gordon Ramsay


The reassuring face of Antonella Clerici could not be missing to remind us of the appointment for next Sunday 12 May, Mother’s Day, with The AIRC Foundation Research Azalea. Around 20 thousand volunteers will take to the streets to celebrate forty years of commitment to supporting research on tumors affecting women and to remember that the future of research is in our hands. Will you be there?

With a total collection of around 300 million euros, theAzalea by AIRC Foundation has contributed over four decades to improving the quality of life and survival of women, through increasingly earlier diagnoses, less invasive surgical approaches and more precise and targeted, more effective and better tolerated therapies. Today 2 out of 3 women in Italy are alive 5 years after a cancer diagnosis.

So make an appointment for Sunday 12 May with around twenty thousand volunteers, coordinated by seventeen regional offices, Furthermore 3,500 squares ready to distribute over 600 thousand azalea seedlings in response to a minimum donation of 18 euros. With the azaleas, a guide will also be offered that traces the main objectives of the research. Azalea is also available on Amazon.

To remind us how important research and prevention are to fight cancer, we push the message through a healthy recipe signed by the AIRC ambassador Antonella Clericitaken from his book My life in the kitchen (Rai Eri, 2017).

Steamed sole with broccoli “mayonnaise”.

Pan Sauteed Canadian White Fish garnished with Dill Weed.Bakstad

Ingredients

  • 500 g of broccoli florets
  • 600 g of sole fillets
  • 1 tablespoon of fresh spreadable cheese
  • 1 lemon
  • pink pepper
  • extra virgin olive oil
  • salt

Preparation

  1. Boil the broccoli in salted water and drain when tender (save the cooking water).
  2. In the meantime, steam the sole fillets for 5 minutes.
  3. Place the broccoli, the spreadable cheese and a drop of cooking water in the glass of the immersion blender, start blending, adding more gradually if necessary, until you obtain a soft puree.
  4. Add a generous splash of lemon juice, a spoonful of oil and blend again. Salt rule.
  5. Distribute the fish on plates, season it with a pinch of salt, a few grains of crushed pink pepper, a little lemon juice and serve with the broccoli “mayonnaise”.

Antonella Clerici and her veal tuna recipe for the holidays – Italian cuisine reinvented by Gordon Ramsay

Antonella Clerici and her veal tuna recipe for the holidays


Best wishes, Antonella Clerici! On the occasion of her birthday, December 6th, we anticipate online the interview published in the December issue now on newsstands:

«But how can you not madly love the Christmas, the lights, the laid table? Here in the House in the Woods (this is the name by which it is called in the family, ed.) we start already in November with the decorations, to gradually illuminate the trees that surround it, to put on the great holiday classics as background music. For me, Christmas cannot be sober, it is full, sparkling light.”

Antonella Clericia television personality who needs no introduction, opens the doors of her home to us and welcomes us with her contagious smile, which together with her sunny and sincere nature makes her unique and much loved. Pioneer and innovator (she was the first to strongly believe in the power of cooking on television more than twenty years ago, and history has proven her right), she has always been a champion of the table as a place that welcomes and gives a second chance, which nourishes the heart , which puts people at ease.

We head into the large kitchen, where the final preparations are underway. Monica Stella (the house cook), helped for the occasion by her son Giacomo dell’Aglio (cook at the Locanda del daino, a former hunting lodge, now a restaurant with four rooms a few kilometers from there), checks that everything is almost ready. In the room Franco Bruzzese, the artist-gardener of the house (he is also the one who takes care of the vegetable garden and the collection of wild herbs for the dinner) who shares the passion for Christmas decorationscomplete the table setting: white family tablecloth with hand-embroidered lace, lots of gold, silver and red. The jovial climate that contrasts pleasantly with the fog that is starting to rise, the fireplace lit, the chatter and the collaborative spirit that animates everyone make us in the editorial team feel at home too. «Here’s mine veal tuna!, he says, arriving with a large serving plate in his hand. «I like it cut very thin and with lots of sauce. To make it more graceful I add a couple of carrots taken from the broth in which I cooked the meat and at the end, just before serving, a few drops of lemon juice on the surface. Without this dish, the savory vegetable pies, the spicy anchovy fillets that my mother always brought to the table, the tortellini in broth and desserts galore, it isn’t Christmas for me.”
There House in the woodswhere Antonella lives with her partner and children, actually has a name, it’s called Basini estate, that is, “little kisses” and love is felt everywhere. The trees, which surround her in a big embrace, are the first witnesses: so loved that they became the live backdrop from a fixed camera of the broadcast It’s always midday!, live from Monday to Friday on Rai1. Three very affectionate dogs, Argo, Pepper and Simba, complete Antonella’s extended and happy family. Expanded especially during the holidays because the golden rule that says that at Christmas no one should be left alone here there is no breaking and a place is always added to the table.

Antonella Clerici’s veal tuna

Tie a 1.5 kg round of veal like a roast and immerse it in cold water with 2-3 carrots, 1 onion cut in half, 1 large celery stalk, salt, a few peppercorns, sage, bay leaf and rosemary tied in a bunch.

Bring to the boil and cook on low heat for at least 45 minutes. Turn off the heat, let it cool, then drain the walker, wrap it in aluminum foil and let it cool completely; finally put it in the fridge for at least 3 hours (you can prepare it the day before).

Set aside 2 carrots from the meat cooking broth. Prepare a classic mayonnaise by blending egg yolks, salt, lemon juice and sunflower seed oil, then add plenty of drained tuna in oil, capers, 1 tablespoon of anchovy paste and the carrots kept aside: here is Antonella’s secret for making the sauce is more elegant and sweet.

Slice the silverside very thinly, if possible with a slicer (Antonella’s is almost a thin slice). Distribute a little sauce on the serving plate and form a first layer of veal slices, cover with the sauce and repeat until the ingredients are finished so as to have a generous layer of tuna sauce on the surface. Complete with cucunci (caper fruits) and a few drops of lemon squeezed just before serving.

The secret for Antonella Clerici's perfect veal with tuna sauce! – Italian Cuisine

The secret for Antonella Clerici's perfect veal with tuna sauce!


The veal with tuna sauce, an ideal dish for the summer, has a simple preparation but could lead to errors. Antonella Clerici told us her secret to make it perfect

The vitello tonnato it is a perfect dish for the summer, easy to make and delicious for young and old. There are those who bring it to the table as an appetizer, those who prefer it as a second course, the important thing is to taste it fresh and tasty. An apparently simple preparation based on a soft piece of well-chosen meat and a creamy sauce at the right point. Just when the passages are relatively few, the possibility of small errors hiding the satisfaction of those who applied themselves in the kitchen with disappointment of those at the table are hidden. Or there are those, like Antonella Clerici, who made the vitel tonné (as she calls it) his main dish … so much to make his Vittorio fall in love!

A few months ago, we met Antonella Clerici in Milan when he received the Award Orio Vergani 2019 "for enhancing and promoting traditional Italian cuisine"FromItalian Academy of Cuisine. On that special occasion, the historic presenter of The cook's test she let herself go to memories and small confidences, including the secret of her vitello tonnato.

If for you too the problem of veal with tuna sauce is the sickening sensation brought by sauce, then Antonellina's suggestion is precious to you. As usually happens, the trick comes from the mother: put the carrot in the sauce leaving it slightly lumpy. The instructions are very easy: boil the magatello with carrot, celery and aromas, then blend them together with mayonnaise, then add capers and anchovy paste or fresh anchovies. The winning blonde has no problem even confessing the use of mayonnaise already prepared as a practical solution, just like a real cook of the XXI century. The secret of Antonella Clerici for the perfect veal with tuna sauce lies precisely in the carrot, which gives it that slightly sweet taste by removing the acidity of mayonnaise. "Then I like it with a lot of sauce … I like vitel tonné salsoso!" The journalist comments. Next to "petaloso", will the Accademia della Crusca consider this new term in the Italian dictionary?

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