Tag: Borghese

The cheese and pepper of Alessandro Borghese – Italian Cuisine

The cheese and pepper of Alessandro Borghese


How do Alessandro Borghese spaghetti with cheese and pepper cook? In his restaurant in Milan, as well as at home, following a single philosophy: luxury is in simplicity

We know him for his television appearances, but Alessandro Borghese he is a true chef, not just a tv personality. At a very young age, he started on cruise ships, then continued his apprenticeship in restaurants in San Francisco, New York, London, Paris, Copenhagen, Rome and Milan. His TV career started more than ten years ago, but AB Normal, his Catering and Food Consulting company and his restaurant, is located in Milan: Alessandro Borghese – The luxury of simplicity, in viale Belisario, City Life area .

Great attention to fresh pasta, prepared in the internal laboratory and present on paper in many variations. The most loved? The classic cheese and pepper.

Spaghetti alla Chitarra Cacio e Pepe

Ingredients for 4 people

400 g of Spaghetti alla Chitarra
200 g of Parmigiano Reggiano
300 g of Pecorino Romano Coccia Bianca
3 g of Tasmanian pepper to be ground
3 g of black pepper
Salt to taste.

Method

Cook the spaghetti alla chitarra in boiling water with a little salt.
Parmesan and pecorino grater, pass them through a fine mesh sieve and mix in a steel bowl; add a little cooking water of the pasta and mix with a pastry whisk until it has a creamy consistency. Add the ground pepper to the mortar. Drain the pasta well, keep in the bowl and serve immediately.

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.

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