Tag: boards

Christmas Cutting Boards – 's Christmas Cutting Boards Recipe – Italian Cuisine

Start with the vegetable platter: clean the cauliflower and broccoli and divide them into florets; Blanch them in lightly salted water for 5-10 minutes, then drain and immerse them in cold water and ice.
Separately, wash the cherry tomatoes, and peel the carrot, then cut it into sticks.

Arrange the cutting board on the work surface and compose your tree: I created a tree of broccoli tops (but you can also alternate with those of cauliflower, as if it were a festoon or snowy florets), I used pretzel sticks to create the trunk and use cauliflower as the base of the trunk (but you can also use some salad, for example rocket or songino).
Finally add the decorations: I used cherry tomatoes and carrots, but you can use walnuts, almonds, blueberries or whatever you prefer.

Proceed with the cutting board with grapes: first wash and dry the grapes and prepare the other ingredients; then assemble the tree, simply alternating the various elements: I put grapes, then rosemary, then salami and finally pecorino, and then repeated, concluding with grapes and finally with a beautiful star of anise, and with the pretzel trunk.
(If you prefer a vegetarian version, replace the salami with a different food, such as radicchio.)

Finally conclude with the platter of cold cuts and cheeses, always simply arranging everything in strips: I put croutons, salami, olives, walnuts and provolone and repeated 2 more times, concluding with a star of provolone and adding under the pretzels for the trunk.

The Christmas cutting boards are ready, you just have to serve them.

From snowboard to starry boards. For Handicap antennas and B.A.S.S. – Italian Cuisine

A supportive dinner brought together the great names of Italian cuisine to raise funds in support of the Antenne Handicap association and for the Bass an aid that allows disabled people to try snowboarding

The beautiful slopes of Courmayeur and its constantly moving gastronomic scene welcomed in the best way the Slurp event… !, created and conceived by the brothers Eric and Barbara Grange, natives of the Upper Aosta Valley and in love with Italian cuisine and of sincere projects.

Eric thus explains the birth of Slurp ..!: “I warned Francesco Musa, friend and owner of the Au Coeur des neiges resort, who saw a beautiful thing in this initiative and first supported us and then helped in all respects in the 'organization. We did all this to help a friend, Andrea Borney, and the guys who thanks to him can make big dreams come true. "

This is how some of the best craftsmen and ambassadors of Italian culinary art met at the Au Coeur des Neiges in Courmayeur to raise funds for Antenne Hadicap, the Aosta Valley association that for years has had the objective of facilitating access to sports practices for people with disabilities and to encourage the promotion of activities aimed at them. A beneficial purpose in a festive atmosphere, a perfect combination to make known an association that has revolutionized the sporting world of the disabled Valle d'Aosta and national, allowing many children to ski independently, even if suffering from serious motor diseases, with the BASS, an acronym for Borney Adapted Snowboard System, a snowboard conceived, built and patented by Andrea, and which allows people with cognitive and motor problems to practice sport in freedom and safety and practically in a semi-autonomy. The B.A.S.S. it is the flagship of the activity of Borney who, a snowboard instructor for some time, has sought over the years the best tool to bring disabled people to sport, and then ended up building it. On the ski slopes of the Courmayeur area, beautiful and accessible to all, the protagonists are undoubtedly the boys of Antenne Handicap, but on the table were the creations of the chefs who lent themselves for this evening with a high rate of generosity, as well as that sponsors like KIA and 360 ° Spin who didn't back down and honor the cause.

A search for the product and the combination led to a 9-course tasting dinner that began with the buffalo mozzarella from the Barlotti dairy and the salami of Simone Fracassi, the undisputed king of Tuscan pork butchery, and ended with desserts, including the famous Peaches of Prato, work by Paolo Sacchetti. To enchant also the wonderful pizzas of Gennaro Nasti del Bijou di Montmartre (with sausages and friars and foie gras), the spaghetti with the traditional anchovy sauce of the matrix Pasquale Torrente, as simple as full of the fragrance of Cetara, an unforgettable crispy risotto to the Chianina cap by Emanuele Vallini, a dish that has restored ancient splendor to fried tripe, elevating it with Acquerello rice and sublime deer and cooked to perfection by Saverio Sbaragli of Tosca in Geneva. There is also space for Giovanni D’Antonio, the home chef who presented a salad with hot tomino cheese and a sour yogurt sauce that enhanced the simple creativity of the pairings. Giancarlo Morelli was very absent from the evening, to whom everyone's best wishes for a speedy recovery went and who had to be from the brigade before his skiing accident.

The Italian spirit was expressed not only with food, but also with the Punta Helbronner beer of the Microbrewery Courmayeur, produced with the water of Mont Blanc, a drinkable American Pale Ale and interesting in structure, as well as with the white wine Daphne of Cave Gargantua, Aosta Valley family winery that presented the blend consisting of chardonnay and pinot gris, and the wines of Marchesi di Barolo. Just this winery has enchanted those present with a wonderful Barolo that has sublimated the deer of Sbaragli. Generous and elegant dishes, perfectly in tune with the evening, which allowed Antenne Handicap to take a big step forward with its projects, increasingly linking the name of Courmayeur to that of accessibility.

Christmas cutting boards, four ideas for the whole family! – Italian Cuisine

Everything on the cutting board starts the party! Four themed compositions to put on the table for an aperitif at your fingertips

When the time comes to sit down, everyone is sitting on the cutting board. Enough mothers who serve every dish and aunts who steal trays to feed guests, relaxation is Christmas.

Platter of cold cuts

100 g of Coppa Piacentina Dop, 100 g of Bresaola della Valtellina Igp, 80 g of Prosciutto di Parma Dop, 80 g of Prosciutto di Modena Dop, 80 g of Prosciutto Toscano Dop, 2 Salamini Dop Italian salami 200 g, 100 g of Felino Salame Igp, 80 g of Soppressata di Calabria Dop, 100 g of Mortadella Bologna Igp, 100 g of Speck Alto Adige Igp. Serve with bread, white grapes, onions and gherkins, Annurca apples and puff pastry breadsticks.

BREAD BREADS: brush the spread pastry (230 g) with water and sprinkle with paprika. Cut it into strips and twist them. Place them in a baking dish and bake at 190 ° C for 12-15 minutes.

Chopping board of shells and shellfish

8 oysters, 8 razor clams, 8 red prawns, 8 scallops, 8 sea truffles, 8 fasolari, 8 pies d'asino, 8 prawns, salted kombu seaweed to taste. Serve with lemon slices, blackberries and raspberries, raspberry vinegar (100 g of apple vinegar mixed with 8 raspberries, left to infuse for 2 hours and then filtered) and pepper butter.

PEPPER BUTTER: work vigorously 250 g of soft butter with a tablespoon of crushed pepper, mixing it evenly; spread it in a small bowl, leveling it on the surface.

Cheese platter

Approximately 100 g for each type of cheese, variable and to be sorted according to taste: Grana Padano Dop, Marzolino, Gruyère Dop, Tête de Moine Dop, cured ricotta cheese, smoked caciocavallo, Sbrinz Dop, quartirolo, flowered goat flake, gorgonzola , Argental brebirousse, goat Losa®, goat caciotta, stracchino. Served with black grapes, walnuts, chestnut honey and syruped chestnuts.

SCIROPPATE CHESTNUTS: bring to the boil 100 g of water with 300 g of sugar, 1 red pepper and 1 vanilla pod; add 300 g of boiled chestnuts, cook for 5 minutes, let cool and remove vanilla and chilli.

Vegetable cutting board

2 stalks of celery, 1 thistle and 2 yellow stick carrots, 2 lettuce hearts and 1 fennel cut into wedges, 1/2 purple cauliflower, 1/2 Roman broccoli and 1 broccoli with florets, 8 puntarelle, 8 baby carrots, 8 turnip greens, 8 radishes, 1 head of peeled radicchio, fennel and pea sprouts. Serve with herb vinaigrette and hummus.

HUMMUS: blend 240 g of boiled chickpeas with 80 g of tahina (sesame cream), 30 g of extra virgin olive oil, 30 g of lemon juice, a small piece of garlic to taste, salt and pepper. To obtain a creamy consistency, add, if necessary, a drop of water.