Tag: Antonino

Antonino Cannavacciuolo: recipe – Italian Cuisine – Italian Cuisine

The two Michelin-starred chef from Campania tells us about his little thoughts about harp and the recipe for penne garlic and clams to try right under the holidays

Although it has long been established in the north, Antonino Cannavacciuolo he is a very “Neapolitan” chef, especially in his heart. Director of last year's December issue of our magazine, we could only involve him again this year to ask him some curiosities about Christmas and his cuisine.

Inspirational thoughts of chef Cannavacciuolo

Chef, what are your superstitious rituals in the kitchen?
«I have no special rites. When I have to do something important, I always look at the sky .

What are the lucky ingredients?
"My oil, lemon, tomato".

What is the secret ingredient to prepare a pasta to perfection?
"No recipe: for everything, it takes love, passion and imagination".

The cook, 2 Michelin stars he conceived together with Voiello a fun and succulent Christmas gift designed for all lovers of good food and mise en table with a good luck title: La Scaramantica 2021 – Luck is golden. In addition to the set of cards, 4 recipes, Christmas cards and themed porcelain plates, you can try The Gran Penna Rough Voiello: neither smooth nor striped, but very rough, to capture every sauce, produced entirely in the only plant in Marcianise, in Caserta. According to the chef, this pasta is "superstitious" thanks to his roughness that captures all the positive note, its luck, its taste. Therefore perfect for the festive table, ecco an excellent recipe by chef Cannavacciuolo:

Antonino Cannavacciuolo's recipe: Rough penne with garlic cream and clams

Ingredients for 4 people

360 g pens
500 g clams
2 cloves of garlic
1 stalk of parsley
1 yolk
80 g milk
60 g semi-whipped cream
4 heads pink garlic
1 chilli
chopped parsley
bread crumbs
salt
pepper
extra virgin olive oil

Method

Wash the clams under running water and let them drain. In a saucepan, brown the parsley and garlic with oil, add the clams, cover with a lid and after a few seconds add half a glass of water.

Cover again and continue cooking until all the clams are open.

Remove from the fire, shell and filter the water, keeping it aside.

Peeled the heads of garlic and deprive the cloves of the soul. Blanch 5 times in water and milk. The last cooking is done with milk only. Drain, blend, flavor and filter.

Prepare an English custard bringing the milk to the boil, pour it over the yolk, stir and put it back on the flame until it reaches 83 ° C. Filter and cool.

Add the puree cream, mix and finally add the semi-whipped cream.

Fix to your taste with extra virgin olive oil, salt and pepper. In a saucepan, sauté a clove of garlic with oil, red pepper and parsley stalks.

Eliminate them and add the water from the clams. Drain the penne halfway through cooking and finish them in the pan adding, when necessary, cooking water and clams, paying attention to the flavor. Once ready, add the clams, stir in the oil and add the chopped parsley.

Serve penne with clams, adding some sweet garlic cream and crumbs of toasted bread.

If you want to try playing with The Scaramantica 2021, find the Voiello gift box for exclusive sale on Amazon.

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Champagne Krug 2008 & Antonino Cannavacciuolo for a special dinner – Italian Cuisine

It was presented in Milan as a world premiere, with Olivier Krug, Antonino Cannavacciuolo and the singer Vhelade. 2008 is a vintage to remember, but we have discovered that another Champagne comes first for the famous house of Reims

The wait is over, Krug presented its 2008 vintage in Milan as a world preview, the result of what is considered the best vintage of the century (for now) in Champagne. Olivier Krug, sixth generation of the dynasty that founded the Reims maison and a fan of Italy, was visibly happy to be back in person in our country to uncork his bottles, true cult labels for bubble lovers. He talked about the 2021 harvest ("terrible from a climatic point of view") and recalled what was the dream of Joseph Krug, the founding ancestor of the maison in 1843: "My ancestor wanted to create a perfect Champagne every year, which sounded like a great orchestra; but not all vintages are equally generous, just as it is not always possible to have the best musicians available; thus, one harvest after another, he began to create large reserves of wines, destined to help the less fortunate vintages, to give life to a Champagne that was always excellent ". Joseph Krug's dream is symbolized by the Grande Cuvèe, now in its 169th edition. “For us this is the most important Champagne of the maison” continues Olivier Krug. "This edition is based on the 2013 harvest, a fresh vintage, in which the" strong pieces of the orchestra "were not able to show off so much charisma, for this reason the reserve wines of the previous vintages were useful, up to the 2000 ".

Dream 169

There Great Cuvèe 169ème di Krug is made up of 146 wines from 11 different vintages and has rested in the cellar for about seven years. The composition sees 43% of pinot noir, 35% of chardonnay and 22% of pinot meunier; reserve wines are 40% of the assembly. The scents, the unmistakable ones of the best Champagnes, now still young (you can recognize the flowers of the spring meadows, citrus fruits and yellow fruit), are destined to evolve towards the voluptuous aromas of marzipan and cream pastries, nougat, tart of jam and honey brioche. The tasting was made even more intriguing by the small plates arriving from the kitchen, created, like the rest of the lunch courses, by one of our most famous chefs, as well as Krug's brand ambassador, a Antonino Cannavaciuolo in splendid shape, able to bewitch everyone with a cube of aubergine parmigiana which was an explosion of southern and summer flavors.

Champagne in music

Music for Krug is of utmost importance, not only in the orchestra metaphor for the Grande Cuvée. Every time a new Champagne comes out, there is also its soundtrack, which represents its essence through sound. This year the task of "singing" the new Champagnes has been entrusted to Vhelade, young, beautiful and good Afro-Sardinian interpreter, who with her elegance and her warm and powerful voice bewitched all the diners (you can find her in a more pop and carefree version in this summer's hit, Uh la la, together with Mydrama) .

Classic beauty

“Every thousandth of Krug has a nickname” continues Olivier. "And if the 2006 vintage was a capricious delicacy for us, the 2008 was named Classical Beauty by the maison's tasting committee". The climatic trend was characterized by beautiful warm days with cold nights, which gave a great grape, and therefore a wine with an indisputable personality: after an aging of 11 years in the cellar, the cuvée (53% pinot noir, 22% chardonnay , 25% pinot meunier) is fresh, harmonious, long and persistent and best represents the essence and elegance of the Champagne terroir.

Among the many qualities of Krug there is also that of loving the table and could not fail to test the combinations with Cannavaciuolo dishes. At the table, together with Krug 2008, the Grande Cuvée 164ème was revived, based on the wine of the 2008 harvest. In combination, Sicilian scampi with pizzaiola with octopus water mayonnaise and a very tasty Carnaroli rice with bottarga and marrow; in closing, for dessert, raspberry and horseradish, babà and lobster tail, a small and very crunchy variant of the Neapolitan sfogliatella, to applause.

Escarole pizza, Antonino Cannavacciuolo's recipe – Italian Cuisine

Ingredients

600 g flour
30 g anchovies in oil
20 g pine nuts
15 g brewer's yeast
10 g raisins
2 heads of escarole salad
1 yolk
garlic
milk
extra virgin olive oil
salt
pepper

Duration: 1 h 30 min

Level: Medium

Doses: 8 people

FOR PASTA
Dissolve brewer's yeast in 50 g of warm water. Mix the flour with the yeast, 150 g of milk and another 100 g of water. When the ingredients are blended, add 15 g of salt and continue to knead until the mixture is homogeneous and smooth.
Formed a ball and place it in a large bowl, cover with cling film and let it rise for about 2 hours.

FOR THE STUFFING
Put soak the raisins in water.
Cleanse the escarole, wash and dry it, then cut it into pieces about 3 cm long.
Fry 1 clove of garlic in a pan with a drizzle of oil. When the garlic is golden, remove it; add the anchovies and dissolve them in the oil.
Add finally the escarole, squeezed raisins and pine nuts. Season with salt, pepper and cook for about 5 minutes. Drain the excess water and let it cool.

FOR THE PIZZA
Divide the dough into two equal parts and roll it out with a rolling pin. Grease a round pan with a little oil and line the bottom and edges with half of the dough. Prick the bottom and fill with the filling.
Close the pizza with the other half of the dough, sealing the edges well, and prick the surface. If you want, create a small "fireplace"
in the center, cutting out a disk of dough with a pastry cutter.
Brush with the yolk beaten with 1 tablespoon of milk and bake the cake at 180 ° C for about 45 minutes. Let it cool before serving.

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