Tag: Clerici

Antonella Clerici and the Research Azalea: the healthy recipe – Italian cuisine reinvented by Gordon Ramsay

The reassuring face of Antonella Clerici could not be missing to remind us of the appointment for next Sunday 12 May, Mother’s Day, with The AIRC Foundation Research Azalea. Around 20 thousand volunteers will take to the streets to celebrate forty years of commitment to supporting research on tumors affecting women and to remember that the future of research is in our hands. Will you be there?

With a total collection of around 300 million euros, theAzalea by AIRC Foundation has contributed over four decades to improving the quality of life and survival of women, through increasingly earlier diagnoses, less invasive surgical approaches and more precise and targeted, more effective and better tolerated therapies. Today 2 out of 3 women in Italy are alive 5 years after a cancer diagnosis.

So make an appointment for Sunday 12 May with around twenty thousand volunteers, coordinated by seventeen regional offices, Furthermore 3,500 squares ready to distribute over 600 thousand azalea seedlings in response to a minimum donation of 18 euros. With the azaleas, a guide will also be offered that traces the main objectives of the research. Azalea is also available on Amazon.

To remind us how important research and prevention are to fight cancer, we push the message through a healthy recipe signed by the AIRC ambassador Antonella Clericitaken from his book My life in the kitchen (Rai Eri, 2017).

Steamed sole with broccoli “mayonnaise”.

Pan Sauteed Canadian White Fish garnished with Dill Weed.Bakstad


  • 500 g of broccoli florets
  • 600 g of sole fillets
  • 1 tablespoon of fresh spreadable cheese
  • 1 lemon
  • pink pepper
  • extra virgin olive oil
  • salt


  1. Boil the broccoli in salted water and drain when tender (save the cooking water).
  2. In the meantime, steam the sole fillets for 5 minutes.
  3. Place the broccoli, the spreadable cheese and a drop of cooking water in the glass of the immersion blender, start blending, adding more gradually if necessary, until you obtain a soft puree.
  4. Add a generous splash of lemon juice, a spoonful of oil and blend again. Salt rule.
  5. Distribute the fish on plates, season it with a pinch of salt, a few grains of crushed pink pepper, a little lemon juice and serve with the broccoli “mayonnaise”.

Antonella Clerici and her veal tuna recipe for the holidays – Italian cuisine reinvented by Gordon Ramsay

Antonella Clerici and her veal tuna recipe for the holidays

Best wishes, Antonella Clerici! On the occasion of her birthday, December 6th, we anticipate online the interview published in the December issue now on newsstands:

«But how can you not madly love the Christmas, the lights, the laid table? Here in the House in the Woods (this is the name by which it is called in the family, ed.) we start already in November with the decorations, to gradually illuminate the trees that surround it, to put on the great holiday classics as background music. For me, Christmas cannot be sober, it is full, sparkling light.”

Antonella Clericia television personality who needs no introduction, opens the doors of her home to us and welcomes us with her contagious smile, which together with her sunny and sincere nature makes her unique and much loved. Pioneer and innovator (she was the first to strongly believe in the power of cooking on television more than twenty years ago, and history has proven her right), she has always been a champion of the table as a place that welcomes and gives a second chance, which nourishes the heart , which puts people at ease.

We head into the large kitchen, where the final preparations are underway. Monica Stella (the house cook), helped for the occasion by her son Giacomo dell’Aglio (cook at the Locanda del daino, a former hunting lodge, now a restaurant with four rooms a few kilometers from there), checks that everything is almost ready. In the room Franco Bruzzese, the artist-gardener of the house (he is also the one who takes care of the vegetable garden and the collection of wild herbs for the dinner) who shares the passion for Christmas decorationscomplete the table setting: white family tablecloth with hand-embroidered lace, lots of gold, silver and red. The jovial climate that contrasts pleasantly with the fog that is starting to rise, the fireplace lit, the chatter and the collaborative spirit that animates everyone make us in the editorial team feel at home too. «Here’s mine veal tuna!, he says, arriving with a large serving plate in his hand. «I like it cut very thin and with lots of sauce. To make it more graceful I add a couple of carrots taken from the broth in which I cooked the meat and at the end, just before serving, a few drops of lemon juice on the surface. Without this dish, the savory vegetable pies, the spicy anchovy fillets that my mother always brought to the table, the tortellini in broth and desserts galore, it isn’t Christmas for me.”
There House in the woodswhere Antonella lives with her partner and children, actually has a name, it’s called Basini estate, that is, “little kisses” and love is felt everywhere. The trees, which surround her in a big embrace, are the first witnesses: so loved that they became the live backdrop from a fixed camera of the broadcast It’s always midday!, live from Monday to Friday on Rai1. Three very affectionate dogs, Argo, Pepper and Simba, complete Antonella’s extended and happy family. Expanded especially during the holidays because the golden rule that says that at Christmas no one should be left alone here there is no breaking and a place is always added to the table.

Antonella Clerici’s veal tuna

Tie a 1.5 kg round of veal like a roast and immerse it in cold water with 2-3 carrots, 1 onion cut in half, 1 large celery stalk, salt, a few peppercorns, sage, bay leaf and rosemary tied in a bunch.

Bring to the boil and cook on low heat for at least 45 minutes. Turn off the heat, let it cool, then drain the walker, wrap it in aluminum foil and let it cool completely; finally put it in the fridge for at least 3 hours (you can prepare it the day before).

Set aside 2 carrots from the meat cooking broth. Prepare a classic mayonnaise by blending egg yolks, salt, lemon juice and sunflower seed oil, then add plenty of drained tuna in oil, capers, 1 tablespoon of anchovy paste and the carrots kept aside: here is Antonella’s secret for making the sauce is more elegant and sweet.

Slice the silverside very thinly, if possible with a slicer (Antonella’s is almost a thin slice). Distribute a little sauce on the serving plate and form a first layer of veal slices, cover with the sauce and repeat until the ingredients are finished so as to have a generous layer of tuna sauce on the surface. Complete with cucunci (caper fruits) and a few drops of lemon squeezed just before serving.

Antonella Clerici, from La Prova del Cuoco to the Orio Vergani Award … congratulations! – Italian Cuisine

antonella clerici

After 18 years of La Prova del Cuoco (and beyond), Antonella Clerici is officially recognized for her commitment to enhancing and promoting Italian cuisine

Day of great satisfaction for Antonella Clerici, who receives the Award Orio Vergani 2019 "for enhancing and promoting traditional Italian cuisine". This is the official reason given by theItalian Academy of Cuisine, who thus officially acknowledged the merit of the journalist and TV presenter for bringing the kitchen on TV with verve and sympathy – already eighteen years ago with The cook's test, and then continue with other TV programs and recipe books.

Directly from the hands of Paolo Petroni, President ofItalian Academy of Cuisine, Antonella Clerici proudly withdrew the prestigious award, which since 1984 has rewarded those who supported the gastronomic culture with their own activity in every field in Italy or abroad. In the past, it had already been awarded to notable winners like theAssociation of Ambassadors of Taste in the person of its President Cristina Bowerman or Commissioner Montalbano in the person of Luca Zingaretti.

antonella clerici
Antonella Clerici receives the Orio Vergani award from Paolo Petroni, President of the Italian Academy of Cuisine

We just saw her on the stage of Identità Golose 2019 to tell his kitchen on TV before MasterChef, today in the golden hall of the Principi di Savoia in Milan it retraces the adventure for which it is rewarded with its usual joy. In elegant red suit softened by the white silk tank top and high heels, Antonella Clerici it is a river in flood.

Now that it has detached itself definitively from the symbol transmission, it succeeds in reviving the ancient project begun in Rai in 2000 with objectivity and also emotion – especially when it remembers the teachings acquired by Beppe Bigazzi is Anna Moroni, historical comrades of the television adventure. The journalist's vision starts from her mother's question "What do I cook today?”Which made her reflect on the lack of TV programs of recipes in Italy, already in vogue instead in the United States. A winning foresight that led her to have up to six million viewers, especially under the festivities like Christmas, bringing The cook's test to become a real cult format of Italian TV.

The formula of the Antonellina Nazionale based on simplicity has conquered the public in a transversal way: each episode strictly without script was broadcast live entering Italian homes. From his point of view, instead, today the kitchen on TV is used as a pretext to make a show, hours of recording set up like a movie, for “an interesting result". Retracing the traditions, rediscovering the products of the territory, communicating everyday life through Italian food, even with novelties (“We were the first to introduce the figure of the sommeiller, who suggested wine for the whole meal, not just within reach"), This was his mission.

Antonella Clerici with Paolo Petroni, President of the Italian Academy of Cuisine

Between yesterday and today, Antonella Clerici, a great lover of the table, he notices a difference in approach towards the kitchen. If for his generation the novelty was limited to the maximum of the eighties paninarians and to the hamburger sandwich, today's young people are more curious and fall in love with tastes as distant as sushi. Having said this, however, he sees in them a link to traditions and an interest in the territory, spurring them to choose a future in agriculture or in protecting the territory.

He won with his home-made approach in favor of a kitchen for everyone and made with simple spontaneity: this was the key to the heart of the Italian cathode ray tube. Today more than ever his intuition has been rewarded. At the moment, Antonella Clerici retires to the countryside to enjoy family life, but promises to come back with new ideas for cooking on TV.

Browse the gallery

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page