Tag: Borghese

the sweet of Alessandro Borghese (to try) – Italian Cuisine

the sweet of Alessandro Borghese (to try)


You can taste it until February 24 in the menu of AB-The luxury of simplicity, the chef's restaurant in Milan, or prepare at home with this recipe

If it is true that Valentine's day is the most "sweet" party there is, so to celebrate it you can not miss a special dessert, the indispensable conclusion of all dinners, especially those romantic.

This is why, on February 14th, Alessandro Borghese he thought of a new dessert that will be possible to taste in his restaurant "AB – Il Lusso della semplicità" in Milan for a limited period of time. "Like a stone", so the chef has called his creation, will be on the menu until February 24 as a gift for your half.

If you are skilled in the kitchen you can also try to replicate it at home with the chef's recipe!

Like a stone – the recipe

Ingredients for 4 people
250 g fresh cream
40 g sugar
40 g yolk
40 g Philadelphia cheese
125 g of robiola
40 g white chocolate
25 g of hazelnut cream
3 g of jelly
1 white velvet can
16 g caviar
Gold leaf q.b.

For the sauce:
100 g fresh beetroot
1 g of salt
5 g of sugar

For the biscuit:
60 g Digestive type biscuits
18 g butter

Preparation
Cook the beet in the microwave for 10 minutes in a closed container with the film and blend with salt and sugar. Pass the mixture in a fine mesh sieve to obtain a smooth and homogeneous sauce.

In a saucepan mix the cream, egg yolk and sugar until you bring them to 82 ° C. Remove from heat and add the hazelnut cream, then Philadelphia, robiola, white chocolate and jelly. Put the mixture into molds of the desired shape, without filling them to the brim and let cool in a blast chiller up to -20 ° C (at home in the freezer for 5-7 hours).

Frull the biscuits with the melted butter and spread the mixture until completely fill the molds and let cool. Once solid remove from the molds and pass the velvet spray for the "stone" effect. Leave in the refrigerator for a couple of hours before serving.

Plate with beetroot cream and decorate with caviar and gold leaves.

Alessandro Borghese in Cremona (for the last episode) – Italian Cuisine

Alessandro Borghese in Cremona (for the last episode)


Last seasonal appointment of the program with the chef in the province of Cremona looking for the best restaurant in the countryside

It ends in Cremona, with the episode of February 12th on air as usual on Sky Uno at 9.15 pm, the fifth season of Alessandro Borghese – 4 Restaurants. The latest exciting challenge of the program will see the restaurants of the Lombard province, famous in the world for the workshops of violin making and that boasts among its specialties meats and cheeses of excellent quality not to mention the nougat and mustard, giving a hard time on country kitchen. What will be the best? To decree it will be the restaurateurs themselves led by Borghese chef whose votes (including the bonus of 5 points awarded for a particular dish) will be able to confirm or overturn the result.

The 4 restaurants in the race

Let's discover a preview of the 4 restaurants that will participate in the Cremonese episode.

TRATTORIA IL GABBIANO – Corte De 'Cortesi with Cignone

For Andrea, owner, manager of the room and sommelier of Trattoria Il Gabbiano, fundamental is the love for this work, because only with passion can you survive almost 16 hours a day in a restaurant. His is located in the town square and was originally the old central bar, a structure with a wine room and three small rooms with tables. The menu is purely traditional with some revisited dishes: fresh pasta, poultry meat, sausages and boiled meat, cooked to order with beef, salmistrata, hen, head and cotechino, and served at the center of the table to be shared by all diners.

CASCINA BREDA DE 'BUGNI – Breda De' Bugni

Milena is a castle, but also a restaurateur. Its medieval castle, in fact, is also the location of its restaurant where it offers a traditional, poor, genuine cuisine. The dishes are prepared according to ancient flavors, with long cooking and local ingredients. It goes from the lasagnette of deer made with the butter of their cows to boiled served to order that here you start cooking the day before.

MOLINO SAN GIUSEPPE – Soncino

Owner and manager of the restaurant, Francesca was born in Treviglio, but for ten years she moved to Soncino to venture into the restaurant business. Its restaurant has a modern style, with a dehors made suggestive by the presence of the mill. The cuisine is based on traditional recipes revisited according to the inspiration of the chef. The boiled meat differs somewhat from the classic recipe: the head, for example, is breaded and fried.

HOSTARIA SAN CARLO – Moscazzano

A local born in 1961 and led by Sergio who followed in his father's footsteps. From the well-kept and familiar atmosphere, with a characteristic ceiling with exposed wooden beams, the restaurant is located in the open countryside. Traditional cooking plays a fundamental part in the menu especially in winter, a season in which you can taste more local products. The boiled meat is prepared under vacuum and served in single portions with special mustard and particular sauces based, for example, ginger and avocado.

Alessandro Borghese in the Riviera dei Fiori – Italian Cuisine

Alessandro Borghese in the Riviera dei Fiori


During the week of the Sanremo Festival, Alessandro Borghese takes us to the Ligurian west in search of the best family-run restaurant

Start the Sanremo Festival: what better chance then for a jump in the Riviera of Flowers? Let's do it in the company of Alessandro Borghese that, in the episode of 4 Restaurants broadcast this week, takes us among ancient villages, sea, sun, music and recipes handed down from generation to generation, in search of best family restaurant of this area of ​​Liguria.

The 4 restaurants of the Riviera dei Fiori

Tuesday February 5th, at 9.15 pm on Sky Uno, the journey of Borghese to the west of Liguria will start right from the entrance of the Ariston Theater of Sanremo to then go to the discovery of the premises that will participate in the episode to win the title (and the special bonus assigned by the chef for the best Brandacujun, a traditional Ligurian dish). Here are previewed the 4 restaurants in the race.

RESTAURANT FROM NICO '- TRATTORIA DEL PORTO SINCE 1935 – SANTREMO

The Da Nico 'restaurant is located in one of the main squares of Sanremo and is one of the oldest in the town. Opened more than 80 years ago, today it is conducted by Raffaele and is a point of reference for the festival's nightlife. The cuisine proposed here is traditional, based almost exclusively on fresh fish and Ligurian cuisine: among the more particular dishes of the menu are, for example, the "Sea Waterfall" with shrimps and raw fish, and maltagliati to black and green with clams and red prawns of Sanremo in guazzetto.

RESTAURANT HOME & BOTTEGA – DOLCEACQUA

The Casa & Bottega restaurant was opened 5 years ago and is located in the main square of Dolceacqua, a very suggestive place in the Ligurian hinterland. Managed by Valeria together with her husband Fabrizio, her ex-husband and son, the restaurant looks like a restaurant & shop where the customer can buy what he sees and taste .. The predominant style is industrial and fresh with many items purchased around markets and fairs.

MARCO POLO RESTAURANT -VENTIMIGLIA

In Ventimiglia, which has been owned by the Pani family for almost 60 years (it was opened by grandma Maria as a simple place on the beach), the Marco Polo restaurant is now run by the young Diego who represents the third generation of the family. His father Marco and his mother Ivana, who takes care of the desserts, work with him. The furniture is dominated by wood (it almost seems to be in a 50s yacht) and there is a dehor on the sea, a private garden on the beach and a beach.

DA U TITTI – RICCARDO AND CHIARA – Lingueglietta

Chiara and Riccardo are Milanese, they have known each other for four years, they are married by one and together they lead the restaurant from U Titti, to Lingueglietta, one of the hundred most beautiful villages in Italy. The restaurant reflects in all respects the personality of its owners: it looks like a colorful and intimate restaurant with special recycled furniture, curated mise en place, soft colors and fresh flowers.

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