Tag: Cannavacciuolo

Antonino Cannavacciuolo signs the December issue – Italian Cuisine

Antonino Cannavacciuolo signs the new issue and becomes the sixth ambassador of the magazine to promote the candidacy of the Italian culinary tradition to Unesco as a World Heritage Site

Our new issue arrives on newsstands on December 1st under the direction of the chef Antonino Cannavacciuolo, the sixth spokesperson for the communication campaign to promote the candidacy of the biodiversity Italian cuisine as an intangible asset ofUNESCO. The operation, which began in July with Massimo Bottura, continued in August with Davide Oldani, in September with Antonia Klugmann, continued with Carlo Cracco is Niko Romito, up to the protagonist of Masterchef and Cucine da Incubo.

December is a record number, well 290 pages for the first time in the history of the brand it makes 91 years old.
75 recipes designed and cooked together with Cannavacciuolo with its fundamentals (garlic cream, provolone sauce), unpublished combinations (ever tried cheese with herbal tea?), a great chapter dedicated to wines to put under the tree and to drink at the table, i tipical desserts of all the Regions of Italy and ainterview in which the chef talks about himself like never before. And again the exchange of views of two competitors of the classical method: Maurizio Zanella (President of Ca 'del Bosco) e Matteo Lunelli (President and CEO of Cantine Ferrari), who sit at the same virtual table to embrace the project of candidacy of our kitchen to Unesco and "make a system". And on the cover the panettone always padded with a filling by La Cucina Italiana.

In October, the social profiles of La Cucina Italiana counted 1.8 MY total fan followers, marking a + 16% YOY. The site of the newspaper reaches 4.5 MIO of users.

The secret recipe of the Neapolitan ragù by Antonino Cannavacciuolo – Italian Cuisine

Here are the tips of the famous chef to prepare the perfect Neapolitan ragù, lightened as required, but always tasty. In short, a pat on the back

Let's face it without fear, during the last few weeks at home we have alternated substantially between two basic activities: on the one hand, endless sessions in the kitchen in an attempt to prepare something good for our loved ones; on the other, long, very long marathons of Hells Kitchen. The result is that preparing a dish without imagining the scrupulous taste of Antonino Cannavacciuolo, ready to punish excess oil & wrong cooking with his deadly pat on the back, it was almost impossible. Fortunately, however, the Neapolitan chef seems to want to prove himself more magnanimous than usual, coming to our aid with a special recipe: the Neapolitan ragù. But not just any meat sauce: the "his" Neapolitan ragù.

«I want to tell you about those Sunday mornings when it was the scent of Mama's ragù that woke me up. A perfume that I will never forget! Today I want to share this wonderful memory with you ", explains Cannavacciuolo. «There are many versions of the Neapolitan ragù, someone prepares it with pork rind, someone with beef, someone with chops. My favorite version is with le rack of pork ribs. A recipe well rooted in the Campania tradition, therefore, albeit revised and corrected to enhance the flavors of the ingredients without being excessively heavy. «This variant of meat sauce, continues the chef «is a simpler and less rich version than the traditional one, designed to lighten a demanding dish. The ragù can be a base for seasoning pasta, such as paccheri and macaroni . The only unwritten rule: the slipper final is absolutely mandatory.

My Neapolitan ragù – by Antonino Cannavacciuolo

Ingredients for 4 people

500 g of pork ribs
1 white onion
1 kg of peeled San Marzano tomatoes
1 chilli pepper
1 bay leaf
100 ml of red wine
Extra virgin olive oil
salt
pepper

Method

Clean the pork ribs and cut them in the direction of the bone, sprinkle them with salt and pepper and leave them to marinate for about ten minutes. Sauté them in a large pot with a drizzle of oil, until obtaining a golden crust, then add the very thinly cut onion and the chilli pepper (if you don't like chilli you can not put it).
Let it dry, blend with the red wine and as soon as the alcohol has evaporated, cover all the ingredients with the peeled tomatoes.
Cook everything on low heat for at least 5 hours.
Halfway through cooking, add the bay leaf and when cooked, remove the meat from the bone.

Linguine di Cannavacciuolo: the recipe – Italian Cuisine

One of the symbolic recipes of chef Antonino Cannavacciuolo and his starred restaurant Villa Crespi on Lake Orta: linguine with spiked squid and a sauce with rye bread, to combine northern and southern Italy

The linguine from Cannavacciuolo they are one of the most representative dishes of his cuisine: rigorously prepared with Gragnano and season with spiked squid and a cream based on Rye bread, these linguine are born as an idea for retrieve the bread and combine it with the ingredients that characterize the origins and experience of the chef.

Do you want to try to prepare this starry first course? Cannavacciuolo revealed his recipe to the journalist Paolo Marchi, founder together with Claudio Ceroni of Identità Golose, during the column Italian masterpieces in the kitchen di Striscia La Notizia (watch the video of the service by clicking here).

Cannavacciuolo's linguine recipe

Ingredients for 4 people

Fish soup

1 kg fish bones
100 g fennel
100 g celeriac
100 g onions
50 ml Prosecco
EVO oil to taste
Ice and water to taste

Linguine

720 ml Fish cartoon
60 g Linguine
200 g Pin squid
20 g Parsley
4 datterini tomatoes
2 cloves of garlic
Garlic oil to taste
Extra virgin olive oil to taste
Salt and Pepper To Taste.

Rye bread sauce

400 ml Chicken broth
250 gr rye bread
50 ml White wine
20 g Walnuts
20 gr sultanas
6 sprigs of thyme
1 shallot
EVO oil to taste
Garlic oil to taste
Salt and Pepper To Taste.

Method

Fish soup

Purge the bones in a tub of cold running water for a few hours. In the meantime, clean and wash the vegetables, cut them into large pieces, brown them with oil in a saucepan without letting them take color and add the bones. Once toasted, sprinkle with prosecco, allow to evaporate and cover with water and ice. Bring to the boil, lather and cook for about 40 minutes on low heat. Remove from the heat, let cool and pass the broth to the strainer. Reduce the temperature broth, keep it in the refrigerator and degrease it before use.

Rye bread sauce

Cut the rye bread into cubes and toast it in the oven. In a saucepan, brown the finely chopped shallot with oil and a bunch of thyme tied with string. Combine the walnuts, sultanas and blend with the white wine. Add the toast, sprinkle with chicken broth and continue cooking for about 20 minutes, stirring gradually. Remove from the heat, remove the thyme and blend by adjusting with salt and emulsifying with the EVO oil until the consistency of the jump is soft. Switch to a fine strainer.

Linguine

In a wide soutée, brown the garlic (previously peeled and deprived of the soul) with a veil of EVO oil. Once golden, turn off the heat, add the already cleaned pin squid, a pinch of salt and cook for a few seconds. Set the squid aside on a plate, cover them with a film to maintain the scent and softness. Put the soutée back on the fire. Brown the bottom, add the fish stock in the hot pan and reduce it. In the meantime, cook the pasta for 7 minutes in salted boiling water.

Drain the pasta and continue cooking in the pan with the reduced fish stock. When the pasta is al dente stir in garlic oil, layers of cherry tomatoes (previously peeled, cut into 4 and without seeds), chopped parsley, salt pepper and oil to emulsify. Bring the bread sauce to the boil. In the meantime, add the pin squid to the pan where the linguine were stirred to regenerate them quickly.

Plating: Serve by pouring the hot rye bread sauce around the nest of linguine, making sure that it is not too thick, but rather fluid and soft. Finally, cover the pasta with the sauce and the small squid. Garnish with lemon balm and serve.