Tag: Black

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.

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

Recipe Pici, black cabbage, Tuscan pecorino cheese and pepper – Italian Cuisine

Davide Caranchini, chef of the Materia restaurant in Cernobbio, gave us this fantastic recipe, a first course decided and full of taste

Ingredients

600 g fresh pici
500 g peeled black cabbage
250 g Tuscan pecorino
200 g black pepper grains
150 g milk
salt
extra virgin olive oil

Duration: 1 h 10 min

Level: Middle

Dose: 6 people

Gather pepper in a container, cover with cold water and leave in the refrigerator for 12 hours. Drain the grains and pass them to the extractor, thus obtaining a very concentrated pepper juice (alternatively, blend the pepper with a ladle of water and pass all through the fine gauze lined strainer). Store in the refrigerator.
Cut the sliced pecorino and leave them to soak in milk for a couple of hours. Transfer everything to a saucepan and melt in a water bath, stirring constantly to prevent lumps from forming. Keep this fondue warm.
Wash carefully the leaves of black cabbage and also pass these to the extractor or blend them with 1-2 ladles of water and then pass through a sieve). Transfer the juice to the glass of the immersion blender and create an emulsion by adding 50 g of oil. Add salt and keep in the fridge until ready for use.
Bake the pici in plenty of water, drain them in a pan with the black cabbage emulsion and sauté everything on the open flame for a few minutes.
formed pasta nests, distribute them on the plates and complete them with the pecorino fondue and a few drops of pepper juice. As an alternative to pepper juice, simply complete with a generous ground pepper before serving.

First courses in summer: fusilli with zucchini and black olives – Italian Cuisine

The fusilli with zucchini and olives are a perfect first course for the summer for those who don't want to give up a good pasta dish even in hot weather

The zucchini in this season they are tender and sweet and combined with black olives et al fresh basil they transform a simple pasta dish into a special recipe for your lunches under an umbrella or al fresco in the garden.
This pasta can in fact be served hot or even at room temperature, indeed, the next day it is even better.

How to cook zucchini

For a super light version, cook them for a very short time in the steam to leave them crispy or on the plate.
We do however recommend the pan version. Cut them into cubes or slices not too thin and then pass them in a pan, or better in the wok, with a little chopped shallots and extra virgin olive oil.
Sauté them quickly because they don't have to soften too much and then season them with a pinch of salt and black pepper.
Complete with fresh basil in quantity and grated lemon zest, just a little bit to give perfume and an extra boost to the taste of courgettes.

The choice of pasta

We suggest fusilli because they are a very nice short pasta to bring to the table and less monotonous than the classic half sleeves or penne.
You can also use Sardinian gnocchi or orecchiette if you prefer a smaller size or always fun butterflies to bring to the table.
Instead, avoid long pasta because, as we always say, it is not good for the first cold.

Olives, basil and cheese

These are the ingredients that make this pasta special.
Be generous in adding basil because you have to feel it a lot and indeed, if you want, prepare a small portion of pesto to better mix the seasoning.
As for black olives, choose them not too bitter and pitted them. Green olives, on the other hand, do not go well both from the chromatic point of view because then there would be monotony of colors and from the point of view of taste.
Season the pasta, once it is warm, with a generous sprinkling of grated cheese such as salted ricotta or pecorino cheese. Cheeses should not melt too much with heat.
Feta is also very good if you love tasty Mediterranean dishes and in this case also add a pinch of oregano.

Recipe

The procedure is really very simple because you just need to season the pasta drained al dente with the cooked zucchini and then add a handful of black olives, fresh basil and raw extra virgin olive oil. Once warm, you can add the grated cheese.
Mix well and let the dish rest for a while before serving.
If you don't like cheeses, complete this pasta with avocado, seared prawns and lemon juice, or to add a touch of color, add a pinch of saffron to the cooking water or courgettes and to add a protein note, use cannellini beans.

Gordon Ramsay Recipes