Tag: au

Au revoir monsieur Chenot – Italian Cuisine – Italian Cuisine

Au revoir monsieur Chenot - Italian Cuisine


He was 77 and was the VIP nutritionist. He had worked in Merano since 1980. Among the many illustrious names that have passed through his diets, even celebrities such as Maradona, Berlusconi, Cristiano Ronaldo, Giulio Andreotti, Naomi Campbell and many others. Here, a memory of our director Maddalena Fossati Dondero

I remember it well, Mr. Henri Chenot, rather: monsieur Chenot, as everyone called him in his health center in Merano. And that time I was there too, because I had to write a report in the form of a diary for an important women's monthly. I was ready for anything, even prepared for the idea of ​​not eating for a reasonably long time. And in fact they were intense days from a food and wine point of view or, better, they were days of intense absence of food. Just to give you an idea, in the evening, when they brought me a very good quinoa, the quantity that was then my dinner corresponded exactly, grain plus grain minus, to the quantity that, in a normal world, would only have been needed to check its cooking. Sure of the goodness of the operation, I met Monsieur Chenot several times to look at my treatment plan. He was a kind man, Catalan by origin, French by adoption who prescribed a lot of lemon water to purify the liver, little food to ease the thoughts, never coffee! There were the European football championships that year, and I remember this surreal scene in which I watched the game with the guests, all quite violent: anchorman at 8pm, well-known film journalist, very famous pair of designers. All different people, yet we watched the game together and talked about… food! And so, dreaming of french fries and hooligan beers, you suffered a lot in front of the opponents' goals and consoled yourself with the usual water and lemon. After the game we went up in the elevator (there was little strength to climb the stairs), still chatting about roasts, lasagna, like a thirsty man in the desert might want a lemonade. And already: lemon again. Then the next day, monsieur would arrive, all graceful, to suggest a nice purifying mud. I do not deny that they were hard days. Very hard. The weight went down, at least mine, but hunger rose and the fantastic broths arrived. On the last day there was the free meal, which was a few grams of pasta. On the other hand, after a week accustomed to little, it was difficult to eat more. In the dining room of the Palace hotel, I remember, there was a client in a bathrobe with a rather exuberant waistline: he had clearly just arrived. I thought that by Chenot's standards (healthier, younger, thinner, this was his slogan) at a guess he should have stayed in Merano at least a good year. While I was enjoying my wholemeal pasta with fresh tomato, this gentleman raised a nice cup of herbal tea like he was making a toast with the best of champagne. Then he placed it on his belly, like a table. It's a scene I've always found hilarious, even looking back on it now. However, in the following days, back home, I was better: yes, my brain was clear and quick, my thoughts fluid.

Rest in peace Monsieur Chenot, you made us go hungry, but you certainly tried to make us all feel better.

Photo taken from the Facebook page of the Hotel Palace in Merano (https://www.facebook.com/palacemerano).

Fennel au gratin in all ways! – Italian Cuisine

Fennel au gratin in all ways!


You can brown the fennel simply with béchamel and parmesan, but also try to add aromatic herbs, other vegetables, ham, olives: everyone has their favorite recipe!

Not everyone loves fennel , especially i cooked fennel, but to please everyone, especially children, there is a solution: they can be proposed au gratin! The enveloping flavor of bechamel it can help to dilute the particular taste of fennel and make them more pleasant for everyone.

However, bechamel is not the only possible variant: there are different ways to enjoy them with this cooking method. Below, we suggest some delicious recipe, while in our gallery i tricks for a dish always at the top!

Classic gratin fennel

Ingredients

For this recipe you need 1 kg of fennel, 35 g of butter and 35 g of grated Parmesan cheese. To make the bechamel, 300 g of whole milk, 30 g of 00 flour, 30 g of butter, fine salt and nutmeg to taste.

Method

First, clean the fennel, remove the base and the tops with the tufts, then remove the outer leaves and cut them lengthwise. After washing them under running water, plunge them into a saucepan with boiling water and boil them for 10 minutes. When they are a little soft, brown them in a pan with a knob of butter for about 5 minutes.
Now it's time for the bechamel: in a saucepan, melt the butter over low heat, incorporating the flour little by little with the help of the whisk. The roux must turn golden: at this point add the milk, salt and nutmeg.
Now take the pan and arrange your fennel, covered with béchamel. Sprinkle with grated Parmigiano Reggiano and bake in a static oven at 200 ° for about half an hour. When the surface is golden, they are ready to be taken out of the oven.

Fennel au gratin with potatoes and carrots

This becomes a side dish or even a single dish (as substantial as it is), also ideal for those who are vegetarians. In addition to the fennel, get: 3 medium potatoes and 200 grams of carrots, then a mix of dried aromatic herbs in powder. Do this: peel the fennel as we indicated in the previous recipe, peel the potatoes and cut them into thin slices, finally the carrots, clean them and cut them into rings. In the pan, arrange the first layer of fennel, then the potatoes, and finally the carrots. Don't mix. Sprinkle everything with salt, a mix of aromatic herbs and a drizzle of extra virgin olive oil. Bake the pan, covered with aluminum foil, at 200 ° for about 20 minutes. Then remove, remove the aluminum and bake again for another 20 minutes. Serve hot.

Fennel au gratin with ham

A great classic that always goes, especially with children at the table. In addition to the fennel, get 120 g of Prague ham, 100 g of fontina, 40 g of grated Parmesan, 150 ml of fresh cream and 20 g of butter. Do this: after having cleaned the fennel, brown them in a pan with the butter, add 100 ml of cream, then the fontina cheese cut into small pieces, finally the ham cut into strips. Complete cooking, transferring everything to a baking dish, sprinkling with the remaining 50 ml of cream and sprinkling with grated Parmesan cheese. Bake at 200 degrees for about 20 minutes. Serve hot.

Fennel au gratin with turmeric

An original recipe, in which fennel looks like bruschetta. In addition to the fennel, you need 30 g of bread, 30 g of grated Parmesan cheese, 1 clove of garlic, turmeric and salt to taste. Do this: peel the fennel and cut them lengthwise, in a round shape. Arrange them on the baking sheet, lined with baking paper. Put the diced cheese, diced bread and the garlic clove in a blender, chop everything. Sprinkle the fennel slices with this mix and finally with turmeric powder. Preheat the oven to 200 ° and bake for 25 minutes. Serve hot.

Sicilian-style fennel au gratin

Sicilian-style fennel au gratin contain all the flavors and aromas of this island in a dish. In addition to fennel, you will need: 100 g of black olives, 1 tablespoon of salted capers, 8 cherry tomatoes, 50 g of stale bread crumbs, oregano, extra virgin olive oil and salt to taste. Do this: peel and cut the fennel into thin slices, desalt the capers under running water, cut the cherry tomatoes into four parts, take the breadcrumbs and pass it in a mixer, then season with extra virgin olive oil. Now preheat the oven to 180 °, place the slices of fennel on a baking sheet lined with parchment paper, salt them, sprinkle them with the olives, capers, cherry tomatoes and the crumb, finally with oregano. Salt again and bake for about half an hour. Serve hot.

Browse the tutorial for more tips for au gratin fennel

Fruit au gratin recipe – Italian Cuisine – Italian Cuisine

Fruit au gratin recipe - Italian Cuisine


  • 250 g granulated sugar
  • 80 g egg yolks
  • 15 g fresh ginger
  • 10 g seedless grapes
  • 8 g large blackberries
  • 8 blueberries
  • 4 mini kiwis
  • 2 untreated lemons
  • 2 passion fruits
  • 1 untreated orange
  • 1 apple
  • 1 yellow peach
  • 1 Abate pear
  • mango
  • sugar cane
  • mint

Peeled orange and lemons with a potato peeler; immerse the zest without the white part (albedo) in a saucepan of cold water, bring to a boil, drain and repeat the operation two more times.
United in a saucepan, the juice of the lemons and orange, the granulated sugar, the blanched rinds and the peeled ginger cut into sticks. Bring to a boil and cook at 118 ° C, until you get a syrup; filter it.
Mounted the yolks at high speed with the immersion whisk; add the syrup, continuing to whip until the mixture has cooled. Keep it in an airtight container in the refrigerator.
Cut sliced ​​apple, pear and peach, diced mango and halved berries and mini kiwis.
Season fruit with passion fruit seeds, 3-4 tablespoons of brown sugar and 5 mint leaves cut into strips, adding 1 tablespoon of rum or orange liqueur to taste.
Arrange the fruit in a pan, cover it with the cream of egg yolks and brown it in a hot oven with grill function for 3-5 minutes. You can accompany this fruit with ice cream, sorbet or almond granita.

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