Tag: Black

#OggiDelivery in Naples: Black sandwich-No Da Gigione – Italian Cuisine


Gourmet sandwiches to be assembled at home, but also traditional Campania dishes: in Naples the hamburger meets local ingredients in the Nera-no Da Gigione sandwich #oggidelivery

From Gigione in Pomigliano d'Arco is one tradition family – the family Cariulo – which has been handed down for five generations and which today unites one of the symbols of the American street food all'attenza choice of Italian meats of the highest quality, carried out personally by Luigi Cariulo, the father of this project. This is precisely from Gigione: a journey that starts in Butcher's shop, from deep knowledge of the raw material, up tohamburger joint, where it is possible to savor the meat in all its glory, through the innovative combinations of gourmet sandwiches. To be enjoyed also thanks to home delivery.

Alberto Blasetti / www.albertoblasetti.com

#OggiDelivery: Black-no

NERA-NO is a special sandwich inspired by one of the most famous dishes of the Campania tradition. There zucchini (and its thallus) is the protagonist together with the meat and is present in 3 different eco-types, all deriving from a small cultivation in theagro nocerino-sarnese (Montoro Erbe by Dario Montoro): yellow "baby" with the largest flower of the fruit, light round of Nice and San Pasquale.

The chef Gennaro Cariulo he says it this way: "The goal is to create a sandwich that recalls the idea of ​​the recipe for the most famous pasta dish in Campania, the Nerano, whose basic ingredients are zucchini, a blend of cheeses, butter and basil, but with digressions. In this case, we put the "vegetable" at the center, working it as little as possible to preserve the consistencies and therefore the difference between the eco-types. Me too'caloric intake it is very low because the fat is reduced to a minimum and the frying is done quickly, without giving up the gluttony, the main mantra for a sandwich. Butter is eliminated, replaced by vegetable fats, and two types of basil are used ("Thai" very fragrant and "Red" with balsamic notes). The cheese blend does not keep the courgettes, but becomes a sauce that acts as a binder. Each variety, according to its characteristics, is cooked in order to make the most of it. They are applied four types of processing: siphon frying and marinating for San Pasquale, raw vacuum marinating for yellow baby, cream for Nizza rotunda and Josper grill for thalli.

Ingredients for 1 sandwich

1 100 g "Da Gigione" sandwich made with 0 Italian stone-ground flour, lightly matured 24 hours
1 “Da Gigione” hamburger 100% IGP Marchigiana breed veal 170 g without salt, additives and added colorings

Zucchini

2 baby courgettes with flower
2 "round" courgettes
2 San Pasquale courgettes
1 thallus of courgettes

For the marinade of San Pasquale courgettes and yellow baby and the dish

Thai and Red Basil
Extra virgin olive oil to taste
40 g of raspberry vinegar
1 clove of garlic
Salt to taste.
Black pepper to taste

For the Nice round courgette cream

150 g of round Nice courgettes
50 g of boiling water
50 g of parmesan
extra virgin olive oil to taste
Salt to taste.
pepper as needed.

For the cheese sauce

50 g of goat cream
100 g of Noble milk
75 g of Provolone del Monaco Dop
75 g of “Scorzanera” Parmigiano Reggiano

Method

Zucchini

Cut the yellow baby courgettes in half, coarsely round the courgettes, 3.5 mm San Pasquale slices and the thalli in half.

Cooking and marinades

Vacuum condition the yellow baby courgettes with oil, salt, pepper and basil and keep in the fridge.
Fry San Pasquale courgettes in peanut oil at 170 degrees very quickly.
Insert a filler into the siphon and add extra virgin olive oil, salt, pepper, basil, garlic and raspberry vinegar. Marinate for an hour.
Roast the courgette talli raw on the lower grill of the Josper embers (alternatively barbecue or fire grill) at a temperature of 250 degrees and season with extra virgin olive oil, salt and pepper.

For the Nice round courgette cream

Combine all the ingredients in a food processor and mix for 5 minutes at medium speed.

For the cheese sauce

Combine all the ingredients in a food processor and mix for 15 minutes at medium speed.

For the composition

Grill the hamburger in the Josper grill (alternatively barbecue or fire grill) for 4 minutes. Heat the bread on both sides in the same oven. Cut the sandwich in half and place it on the plate so that you can see it cooking in the blood. Compose with all the ingredients at room temperature.

In combination, the chef recommends: Campania Fiano PGI – "Oi Nì" vintage 2012 – Tenuta Scuotto

the recipe of the liqueur with black cherries – Italian Cuisine


It is an ancient and noble liqueur, also celebrated by Gabriele D'Annunzio. It is the Abruzzo ratafia, also excellent for home-made cocktails. Here is the recipe

It was called "the liquor of notaries", but today it is very popular with women. Of the ratafia there are traces of Abruzzo since the mid-nineteenth century, when the Teramo writer Alessio de Berardinis linked the elixir based on black cherries and Montepulciano d'Abruzzo to the signing of the deeds. Hence the phrase: ut rata fiat. A handshake and a toast with a glass of "Morlacco blood", an effective name created by that ante litteram advertiser who was Gabriele D’Annunzio.

ratafia

Scuppoz

"When the word was worth more than a thousand contracts, the intense red color of the ratafia symbolized a sort of pact of blood between two people," says Anna Iannetti, soul of the laboratory of artisan spirits Scuppoz (dialect term that evokes the sound of the glass that pops) in the Teramo hinterland, which carries on with her husband Adriano Cicconi a research work linked to the typical features of the area. «Our ratafia is decidedly less sweet than the Spanish one and less spicy than the French one, we don't use syrups and we manage to get the right balance between the body of the wine and the sour note of the black cherries. It should be sipped fresh and has an alcohol content of 18 ° , explains the producer.

Lab

LˑAB Abruzzese Liquoreria

From the hills of Teramo to those of Chieti where for three years Giuseppe Simigliani, a degree in engineering and professional experience around Europe, has returned to the land, enhancing a cultivation of Amarene from Pescara. We are in Ripa Teatina, 300 meters above sea level with a breathtaking view between the Adriatic and the Majella. «After replanting this local variety, small and dark flesh, thanks to the scions of wild black cherries, today I work one hectare that I use for my Animarena: no fruit syrups, no natural flavors, only black cherries harvested at the end of spring and put at macerate in tanks with a Villamagna Doc. For the rest, our secret ingredient is time. And the ratafia lends itself to a long aging , says Simigliani who, with his laboratory LˑAB Abruzzese Liquoreria, exports its products to Australia.

Collins ratafia
Collins ratafia

Tommaso Mauro's cocktail: the recipe

Meditation, digestive, thirst quenching liqueur. The ratafia is decidedly versatile. And it can turn into an excellent basic ingredient for making homemade cocktails. Tommaso Mauro, globetrotter chietino, barman and sake sommelier, offers readers of "La Cucina Italiana" the Collins ratafia with 3.5cl of Abruzzo ratafia, 3.0cl of Gin J7 from the Jannamico di Lanciano distillery, 1.5cl of pink grapefruit juice, 1.5cl of lime juice, 3 drops of grapefruit bitter, a lemon peel, soda water. Pour all the ingredients except the soda into a shaker, add the ice and shake vigorously. Strain into a Collins Glass (tall and narrow glass) full of ice, add the soda, squeeze the lemon peel in order to extract the aromatic oils and leave the peel in the glass.

The preparation of a homemade ratafia which in Abruzzo is a tradition almost like limoncello in Campania requires much more work and patience.

Ratafia: Anna Iannetti's recipe

Ingredients

1 kg of black cherries

1 liter of Montepulciano d'Abruzzo, 300 g of sugar, 300 g of alcohol, 1 stick of cinnamon.

Method

Wash the cherries, dry them and remove them from the core. Put them in a glass mouth with a wide mouth, add the wine and cinnamon. Macerate the mixture, possibly exposing the container to the sun for 40/50 days. Filter the liquid with cheesecloth, add the sugar, mixing well for a couple of days and add the alcohol. Leave to rest for a few days and proceed with the bottling of the liqueur. Which should be drunk no earlier than 4/5 months.

Tortello with cheese and pepper, red shrimp and black truffle – Italian Cuisine


The special dish of the Le Lampare al Fortino restaurant brought directly to customers' homes. Because cooking is love, eating an experience

"We no longer go to the restaurant to eat, but to live an experience. This is what happens to Le Lampare al Fortino, one of the most scenic restaurants in Puglia. Overlooking the tourist port of Trani, overlooking the cathedral, it offers a cuisine anchored to tradition, combined with experimentation with techniques and combinations. Password: absolute respect for the raw material.

In addition to the scenographic exterior, Le Lampare al Fortino offers an intimate and evocative environment in the former church of S. Antiono, a 11th century building recovered from abandonment. To direct the team there is Antonio Del Curatolo, patron of the restaurant, on the front line with his since the first days of the emergency. At the start of the "At your home" delivery project, which started on April 29, it was he who wanted to deliver the first courses to customers in order to review them and thus strengthen the bonds built in twelve years of activity.

The approach to delivery and reopening

«The delivery was a reaction to the moment of emergency. Today, being a chef and restaurant owner means working first of all by passion. Spending many hours in our restaurants has made us want to re-establish contact with our customers. This challenge, which could be ambitious due to our demanding target, led us to devise a card not so far from what we were doing even before. I made the first delivery myself: it was a unique emotion. "

Le Lampare al Fortino did not reopen on May 18. «By taking advantage of the lockdown, we are preparing well. We have renovated our rooms, creating a new concept of terrace: a real glass lounge, which will dominate the port of Trani. In this way it will be possible to do outdoor dining even in winter ". The reopening date is scheduled for 29 May. Meanwhile, the delivery will still be available. «This service is appreciated by those who cannot go out or who want to integrate an evening with friends, with gourmet dishes, difficult to replicate at home.

Homemade tortello with cheese and liquid pepper, with raw red prawn and black summer truffle.
Homemade tortello with cheese and liquid pepper, with raw red prawn and black summer truffle.

The dish of #OggiDelivery

The dish chosen is the Homemade tortello with cheese and liquid pepper, with raw red prawn and black summer truffle. «It is a dish we are very close to. Raffaele Casale, the chef who passed away in a tragic motorcycle accident on August 16, 2017, created it. It is a symbol of our charter, which our current chef Domenico Di Tondo continues to reproduce , explains Del Curatolo.

"We like simplicity of this dish: in the end it is a homemade egg pasta tortello," explains Del Curatolo. «It is filled with a cheese and pepper liquid based on seasoned podolico caciocavallo, therefore of marked intensity. Combined with pepper, it creates an explosion of intense but bewitching taste, then softened by the elegance of the raw red shrimp. The artist's touch is the truffle sheet, which changes according to the seasons. The dish is finished with a meat base, created with the ancient recipe for roasting bones and offal ".

"We created a small contest around this dish," adds the restaurateur. «We send a video to our customers with the unfolding of the dish. Whoever interprets the composition best, by photographing it, will be rewarded with a candlelit dinner on our new one . The results will be announced in conjunction with the inauguration of the new terrace.

The wine paired

For the Tortello cacio e pepe red prawn and black truffle, Antonio Del Curatolo relies on an identifying wine from Puglia: Tramari, rosé of primitive from San Marzano.

Text by Stefania Leo

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