Tag: Black

Trevi black celery: what it is and how to cook it – Italian Cuisine

Trevi's black celery, unique and versatile in the kitchen: here it is in a traditional recipe you can't miss!

It is known as the "Oil Capital" with its over 300,000 olive trees, but few know that Trevi, a charming snail-shaped village in the province of Perugia, produces a black celery of rare quality. As well as leafy vegetables.

Two hundred years of agricultural tradition that has found fertile ground in this area washed by the Clitunno river, not far from those sources celebrated by the writers of the "Grand Tour".
Today among the "sedanari" there are many young people like Michele Spellucci, experience as a musician behind him, who returned to Trevi to cultivate 35 hectares of which half a hectare of black celery (Slow Food presidium): "I started sowing 3 years ago on small plots called canapine, because they were once used for cultivation of hemp , explains Spellucci.

«It is a so-called“ rock ”area, gravely, draining, with a high content of clay and silt. Also for this reason the vegetables are generally sweeter than the others . And even more beautiful to look at since black celery, which weighs up to 2.5 kg per piece, is wrapped in straw paper and protected from the weather and the sun's rays. Every year the Trevani "sedanari" compete in one of the oldest festivals in Umbria, generally on the third Sunday in October.

Of the celery of Trevi, as it happens for the pig, nothing is thrown away: the external coast is ideal for velvety, the internal one for the pinzimonio, the extracted oil ends up in an excellent craft beer and with the dried powder at low temperature of the leaves bread and biscuits are flavored.

The single dish par excellence is Black celery stuffed with Trevana, substantial and tasty. Here is the recipe for Gherardo Mugnoz of the "Taverna del 7".

The recipe: black celery stuffed with Trevana

Ingredients for 4 people

2 celery
400 gr of mixed minced meat (veal, pork, Trevi sausage)
100 gr of grated Parmesan
8 eggs
Extra virgin olive oil
Sunflower oil
Salt and Pepper To Taste.

For the ragù
250 gr of peeled tomatoes
400 gr of mixed minced meat (as above)
Carrot, onion, olive oil for the sauté

Method

Clean the black celery being careful not to break it, remove the leaves and the hardest outer ribs. Boil for about forty minutes and let it cool. Separately, prepare the filling with the mixed minced meat, an egg and a handful of grated Parmesan.

Stuff the celery, tie them with kitchen string, pass them in flour and egg and then fry them in sunflower oil until golden brown. Drain on absorbent paper, remove the string, arrange the celery on a greased baking dish and brushed with meat sauce and finally season with the meat sauce and plenty of Parmesan. Bake in the oven for 20 minutes at 180 degrees.
In combination, the chef recommends a good one Rosso di Montefalco 2011.

#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.

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.

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