Tag: Carlo

the recipe of Carlo Cracco – Italian Cuisine

Even a very simple dish can become special if you follow the advice of a great chef. Which with this ingredient has revolutionized contemporary cuisine a bit

Simple as a fried egg? Of course, but even such a seemingly banal dish can become special if you follow the advice of a great chef. Carlo Cracco, who has made a culinary philosophy of the egg, explains how to transform even one of the basics of any kitchen into something special (first rule: very fresh eggs!).

Here you will find the recipe for making a perfect fried egg with the advice of the chef, but on the number of The Italian Cuisine of October 2020 we have redone for you (myself who made this article) others 5 famous egg-based recipes from the chef, from marinated egg yolk to crunchy egg yolk.

How to make a perfect fried egg: Carlo Cracco's recipe

«It is an excellent dish but underrated. To do it in a workmanlike manner, here are the little tricks to follow: take one small pan, the right size for an egg, put it on the stove, heat it well and melt it a knob of butter. Always remember to add the salt on the bottom and never above: it is very wrong, it stains the yolk and then it shows. At this point, off the heat, pour the shelled egg and put it back on the flame for 1 minute, so that the egg cooks but remains soft. Finally, slide it onto the plate. For an American breakfast, instead of butter you can add bacon and season with a pinch of pepper and that's it. Otherwise you can grate a little on the egg White truffle. If you have del black truffle, cut it into small pieces and add it to the butter, then remove it, pour in the egg and add it again at the end over the white of the egg white, already on the plate ".

Last trick: for a round and perfect yolk, separate it from the egg white, first cook the white for a few seconds and then gently add the yolk in the center. The yellow will remain in the center of the albumen and the aesthetic effect will be perfect.

Fried egg with bacon and herb crumble

Here is a delicious variant for breakfast. Instead of bacon, you can use other cured meats and also enrich with toasted bread crumbs.

fried egg

Commitment: Easy
Time: 10 minutes

Ingredients for 4 people

4 eggs
butter
salt
bacon
sage, rosemary, thyme

Method

Use a pan that is about the size of the fried egg. Heat it well on the kelp and melt a knob of butter.
Add salt to the bottom and never above the egg: it is very wrong and it stains the yolk.
Pour the shelled egg out of the heat then put it back on the heat for 1 minute, so that the egg cooks but remains soft. Then slide it onto the plate and repeat the operation.
Cook 1 slice of bacon in the microwave at maximum power for 1 minute, then crumble it and add some chopped herbs of aromatic herbs.

Incoming search terms:

carlo cracco homemade pasta

In the countryside with Rosa and Carlo Cracco (and their persimmon jam) – Italian Cuisine

In the Romagna hills with Rosa Fanti and her husband Carlo Cracco, who reveal the secret to a delicious persimmon and marron glacé jam

We are on the farm Sea View (that of the coast between Rimini and Cesenatico that can be seen on the horizon), of Carlo Cracco and his wife Pink Fanti, on the hills around Santarcangelo di Romagna. Here the landscape is enchanting and fruit is serious business.

Between rows of Trebbiano vines Red flame (ancient and precious) and centenary olive trees, ample space is in fact found by cherry and fig trees and, now that we are in season, some sweet persimmons "we have almost a hectare", she explains, which we reached for the first harvest of the estate. All around, the chef's tribe: his sons Pietro and Cesare, his in-laws and brother-in-law Nicola (with his wife and children), owner of a restaurant in the beautiful Romagna village: Osteria da Oreste.

Rosa Fanti in the family farm, Vistamare, near Santarcangelo di Romagna. Behind him, from the left, his niece Greta, his sons Cesare and Pietro and his cousin Edoardo, brother of Greta. Photo by Enrico De Luigi

The company, which is making the path towards organic certification, has its own innovative concept of sustainability that always refers to the sweet fruits of the earth "fruit, in addition to entering the menu of the starred restaurant (Carlo in the Galleria, in the Galleria Vittorio Emanuele in Milan, ed), is part of a project by recycling. With the peel of peaches and apricots for example, in collaboration with the company Favini, we obtain paper for our menus and for the gift boxes of our products. With peach and cherry pits, flours for cakes on sale in the pastry shop in the Galleria, in Milan .

From there, comes a delicious idea for an autumn persimmon-based jam: here it is exclusively for you.

The rest of the interview with Rosa and our service carried out on the farm, in October 2020 issue of La Cucina Italiana.

Persimmon and marron glacè jam

Preparation time: 20 minutes
Difficulty: easy

Ingredients for 3 jars of 250 g

8 ripe persimmons
150 g brown sugar
10 sage leaves
6 marron glacé
2 organic lemons
4 g pectin
1 vanilla bean
salt

Method

Clean the persimmons by removing the stalk and peel, and pour the pulp into a bowl.

Finely slice the yellow part of the lemon peel, obtaining zestas. Add them to the pulp and leave to macerate for a few minutes. Add the pectin, brown sugar, a pinch of salt and the vanilla pod, then transfer the mixture into a saucepan and bring to the boil slowly, stirring constantly. Add the juice of a lemon and continue to cook for a minute.

Remove from the heat and add the sage leaves, tied together with kitchen thread or enclosed in cheesecloth and mix. Let it rest for a few minutes, then remove the sage leaves and the vanilla bean.

In the meantime, clean the jar perfectly, break up 2 marron glacé for each jar and pour the hot mixture over it. Once the jars are closed, turn them upside down and leave them for 12 hours to create the vacuum.

Advice: this aromatic jam is ideal for filling shortcrust tartlets, perhaps with a dollop of whipped cream.
Also excellent with aged cheeses, such as pit cheeses.

Carlo Cracco and the chefs of the balance – Italian Cuisine

Did you know that the scale is a chef's sign? That's why it is Carlo Cracco's Birth Chart

The chef Carlo Cracco is the “editor for a month” of the October issue of La Cucina Italiana which is, coincidentally, also the month in the sign of libra. A sign that belongs to him – today we are celebrating his birthday – and that also characterizes other illustrious colleagues such as Davide Oldani and Massimo Bottura (also protagonists of the July and August collector's issues).

Venus and Saturn. That is beauty and rigor. These are the planets that govern Libra, a sign in the perennial search for balance, harmony, "perfection" in a broad sense (and aesthetics in the first place). When these yearnings are channeled into the profession of chef, they translate into elegant shapes and substances of the dishes that, even before seducing the palate, seduce the eye. A bit like it happens to the natives of this sign themselves who, not infrequently, are cool with fear (although they tend to be as warm as a glacier in the Dolomites) and stimulate appetites of another nature. If we really wanted to appeal to the essential symbols of the zodiac, Libra would not be a sign poured out for the kitchen.: the omnivorous Taurus, the gargantuan Sagittarius, the traditional Cancer and even the frugal (only apparently) Capricorn beat him by several points. However, under the sign of Libra were born Massimo Bottura, world-famous superstar, Davide Oldani, promulgator of the “pop cuisine”, accessible and of high quality, as well as of the simple, essential, elegant mise en place, in perfect Lybra Style; Luigi Giudici and Andrei Chioibas, a young Nigerian chef who called his restaurant “La Bilancia”, in honor of the zodiac sign of all three members of his family. But the post-modern myth of our home, the most famous aristocratic Libra who respectfully calls "her" in the kitchen, is undoubtedly Carlo Cracco, a demanding and feared judge, a television celebrity who in the seventh sign also presents both the ascendant and Mercury , the latter symbol of clarity of judgment and an eternally young spirit. The Moon in Pisces in trine to Neptune is for Cracco the source of a thousand unconventional inspirations, Venus Scorpio in the "greedy" second house gives him a visceral love for his profession, Mars in the cosmopolitan Sagittarius is the astrological spy of his international fame. But one thing, above all, emerges from his stars: it is not true that Cracco is as inflexible and "tutor" as he appears. His nature, on the other hand, is empathic and unexpectedly sensitive, his heart has a corner often imbued with beloved-hated solitude, his soul is sometimes prey to emotional storms that are not easy to quell. But those unfamiliar with astrology cannot suspect it … So happy birthday wishes to Cracco, multifaceted lord of the art nouveau of the kitchen, who has the intransigent Saturn on his face and the magmatic Venus in his heart …