Tag: Balance

Romanian chicken and dumpling soup, the perfect balance of flavors and tradition – Italian cuisine reinvented by Gordon Ramsay

Romanian chicken and dumpling soup, the perfect balance of flavors and tradition



The origins of supa de pui cu galusti they date back to centuries of culinary traditions passed down through generations. Originally from Romania, the dish has become an emblem of local cuisine, a balanced combination of ingredients, which evokes a sense of warmth and well-being. The term “supa de pui” literally translates to “chicken soup”while “galusti” refers to semolina dumpling which enrich the preparation. Prepare this Romanian recipe requires particular care in the choice of ingredients. The chicken, the central element, is cooked slowly to ensure tender and tasty meat. The semolina dumpling they are prepared with semolina, eggs, salt and water, creating a soft consistency, which blends harmoniously with the meat broth. The combination of flavors is surprising in its simplicity, as it mixes delicacy, consistency and softness. Therefore, supa de pui cu galusti is a versatile dish, appreciated on different occasions, but finds its maximum expression during the colder months of the year, as it warms and comforts. Prepare chicken soup with Romanian dumplings with us and even the coldest winter will turn into a sweet treat for the heart.



Winter risotto with pears and gorgonzola, a masterpiece of balance – Italian cuisine reinvented by Gordon Ramsay

Winter risotto with pears and gorgonzola, a masterpiece of balance



The risotto, a cornerstone of Northern Italian cuisine, has ancient roots. The technique of cooking rice in broth dates back to at least the 14th century, in the Milan region. Since then, it has undergone many transformations and ever new interpretations. The introduction of unusual ingredients, such as pears and gorgonzola, reflects the incessant desire for innovation and openness towards new tastes. The pears, sweet and juicy, they offer a natural texture and a soft consistency to the dish. The gorgonzola, a soft blue cheese, adds a bold contrast, with its savory, creamy note. Therefore, the tasting offers a unique balance between sweet and salty, soft and creamy.

The risotto with pears and gorgonzola it is particularly appreciated during the winter season and lends itself to being served as refined first course in a winter dinner, bringing a feeling of comfort and warmth to the table. One of the most important secrets to obtaining an excellent dish is the toasting rice. The procedure takes place in oil and onion, and then blended with white wine. Subsequently, we proceed with gradual cooking, adding hot broth and incorporating the diced pears when the rice is almost cooked. Halfway through preparation, add the gorgonzola, mixing until you obtain a creamy and homogeneous consistency. The presentation of this delicacy can be done with a touch of refinement, perhaps with a sprinkled with extra gorgonzola cheese above each portion and some fresh pear slices as a gasket. Enrich your table with a refined and tasty first course! We will follow you step by step. Let’s cook together.



Carlo Cracco and the chefs of the balance – Italian Cuisine


Did you know that the scale is a chef's sign? That's why it is Carlo Cracco's Birth Chart

The chef Carlo Cracco is the “editor for a month” of the October issue of La Cucina Italiana which is, coincidentally, also the month in the sign of libra. A sign that belongs to him – today we are celebrating his birthday – and that also characterizes other illustrious colleagues such as Davide Oldani and Massimo Bottura (also protagonists of the July and August collector's issues).

Venus and Saturn. That is beauty and rigor. These are the planets that govern Libra, a sign in the perennial search for balance, harmony, "perfection" in a broad sense (and aesthetics in the first place). When these yearnings are channeled into the profession of chef, they translate into elegant shapes and substances of the dishes that, even before seducing the palate, seduce the eye. A bit like it happens to the natives of this sign themselves who, not infrequently, are cool with fear (although they tend to be as warm as a glacier in the Dolomites) and stimulate appetites of another nature. If we really wanted to appeal to the essential symbols of the zodiac, Libra would not be a sign poured out for the kitchen.: the omnivorous Taurus, the gargantuan Sagittarius, the traditional Cancer and even the frugal (only apparently) Capricorn beat him by several points. However, under the sign of Libra were born Massimo Bottura, world-famous superstar, Davide Oldani, promulgator of the “pop cuisine”, accessible and of high quality, as well as of the simple, essential, elegant mise en place, in perfect Lybra Style; Luigi Giudici and Andrei Chioibas, a young Nigerian chef who called his restaurant “La Bilancia”, in honor of the zodiac sign of all three members of his family. But the post-modern myth of our home, the most famous aristocratic Libra who respectfully calls "her" in the kitchen, is undoubtedly Carlo Cracco, a demanding and feared judge, a television celebrity who in the seventh sign also presents both the ascendant and Mercury , the latter symbol of clarity of judgment and an eternally young spirit. The Moon in Pisces in trine to Neptune is for Cracco the source of a thousand unconventional inspirations, Venus Scorpio in the "greedy" second house gives him a visceral love for his profession, Mars in the cosmopolitan Sagittarius is the astrological spy of his international fame. But one thing, above all, emerges from his stars: it is not true that Cracco is as inflexible and "tutor" as he appears. His nature, on the other hand, is empathic and unexpectedly sensitive, his heart has a corner often imbued with beloved-hated solitude, his soul is sometimes prey to emotional storms that are not easy to quell. But those unfamiliar with astrology cannot suspect it … So happy birthday wishes to Cracco, multifaceted lord of the art nouveau of the kitchen, who has the intransigent Saturn on his face and the magmatic Venus in his heart …

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