Tag: colors

Aspic: thousand colors in transparency – Italian Cuisine

Aspic, a thousand colors in transparency

THE'aspic it is a transparent casket that welcomes meat, fish or vegetables in a soft and enveloping consistency, but also fruit, in a scenographic presentation that first satisfies the eye and then the taste. Present on the tables from the end of the 1800s, the aspic had its most successful period in the 80s: there was no banquet or festive occasion without a sweet or savory version of this preparation being offered. And because fashions pass and return, too the aspic is back in vogue as a vintage dish, but in new versions.

All the ingredients are good!

The beauty of preparing an aspic is that every ingredient (or almost!) Can come to mind is perfect to be enclosed in the jelly. Think of a fillet of fish, to an egg or a meat: you can choose each of these foods for your aspic! Furthermore, preparing an aspic allows us to don't waste food: leftovers of a boiled, baked fish or cooked vegetables can become the filling of this preparation.

Gelatine: simple or flavored

A fun aspect of preparing this dish is that gelatine can also be made in different ways. The isinglass sheets (with which gelatine is prepared) should usually be soaked in cold water and in this case you will have a neutral gelatin. If instead you want to give it a twist of flavor, you can soak it in beer, sweet white wine, like Moscato, or dry red, like a Barolo, or even in a broth where you put the spices and herbs you prefer. This way your dish will have a very special aroma.

aspic

Shrimp aspic recipe

Here is an idea to compose a fish aspic.

Ingredients: 500 g prawns, 1 tablespoon vinegar, 15 sheets of gelatin, 3 eggs, 1 lemon, 1 l water, 2 carrots, 200 g pitted green olives, 12 pickled gherkins, pickled peppers, salt, pepper.

Method: shell the prawns, wash them, put them to boil in a saucepan with water acidulated with lemon juice and 1 tablespoon of vinegar. Let them cook for a few minutes and then drain them. Boil the eggs, shell them and slice them. Boil the carrots too. Soak the gelatin in a liter of cold water. Then boil the water and melt the squeezed isinglass. Cut the carrots and gherkins into slices, slice the olives and peppers and keep everything aside. Choose whether to use a single container or the single-portion ones and start placing a little jelly on the bottom. Allow to cool for a few minutes in the fridge then place on top of the carrots, peppers, olives and gherkins, slices of eggs and finally prawns. Add another layer of gelatin and refrigerate to make everything thicken. Finish the composition with the prawns covered with gelatine and let it thicken in the fridge for at least two hours.

Browse the gallery for some more advice for a perfect result and other ideas to compose the aspic

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Recipe Aromatic potatoes of three colors – Italian Cuisine

Ingredients

320 g purple potatoes
300 g new potatoes
260 g small red potatoes
40 g hazelnuts
salt
rosemary
garlic
thyme
extra virgin olive oil

Duration: 35 min

Level: Easy

Dose: 6 people

For the recipe of aromatic potatoes of three colors, chop 1 clove of garlic with the leaves of 2 sprigs of rosemary and 4-5 sprigs of thyme. Wash the potatoes, dry them and cut them with vertical cuts 2-3 mm apart from each other, stopping 5 mm from the bottom.
Cover a baking sheet with baking paper, arrange the potatoes, season with salt and oil, sprinkle them with the chopped aromatic and the chopped hazelnuts. Bake at 200 ° C for about 25 minutes. Serve hot, as a side dish for baked fish and grilled meats but also as an aperitif snack.

ViVa: the colors of the (new) kitchen by Viviana Varese – Italian Cuisine

The chef from Campania, who grew up under the Madonnina, has transformed the restaurant on the top floor of Eataly into wonderland. Intense in the environment and in the kitchen. It will be one of the new musts of Milan to eat (and drink)

In a Milan that never stops, the most important opening after the summer break was certainly that of Viva. Same location (on the top floor of Eataly Emerald) and the same chef (Viviana Varese). But a change of name – which is the acronym of his initials – accompanied by a widely renewed design and a different vision from the previous one for kitchen, service and cellar. There is no exaggeration in believing that ViVa is preparing to become the prototype of today's Milanese restaurant: Michelin star, scenic architecture, opening seven days a week, young and informal service, great wine list and ample space for cocktails, coffee and tea. In the form Alice has renewed herself, but above all has changed in substance. It is no coincidence that Varese has drawn up a programmatic manifesto: a promise made to itself, to its collaborators, as well as to guests.

Wonderland

The place seems to come from a scene of Alice (curiously, the name that the place had until July) in Wonderland: intense colors, original decorations, a tendency to the irregularity of furnishing objects. "I cook rainbow dishes, because I need all the colors to celebrate the diversity of the world and its nuances," says Varese. "This is how dishes like Iride were born, a multicolored lasagna with cod and turnip tops, the Tortello Rainbow and the idea of 7 variations on the vegetable garden, which will change continuously based on seasonality, precisely because the earth is Viva as indeed the place is called. We will put life on the plate: it is not just a beautiful name . Viviana is one of the most famous Italian chefs. A brief summary for the few who do not know it: born in 1974, a native of Salerno, the family made fish bones in restaurants such as Albereta, El Celler De Can Roca, Enigma, Aponiente and Relae. In 2007, together with Sandra Ciciriello, she opened Alice Ristorante in Milan, winning the Michelin star in four seasons.

Ritu Dalmia's hand

In 2014, the place moved into the newborn Eataly Smeraldo. «Milan is a city that represents me, it is the only one where I can live and where I want to continue living. My territory is Milan so mine is a terroir kitchen, made of design, fashion, being cosmopolitan. The Milanese cuisine is not only one based on risotto and ossobuco, but the one linked to the lifestyle of today ", emphasizes the cook who in this great operation sold 20% of the company to Riga Food Srl, which from 2017 decrees the collaboration among the Indian Ritu Dalmia – patronages of Cittamani and Spica – and entrepreneur Analjit Singh through Leeu Collection. Also in this way the resources to strengthen the staff that has veterans like Ida Brenna (sous chef and chief pastry chef) and Matteo Carnaghi (sous chef) have been found; and then entrust the room to two talents: the director Luis Diaz (best young maitre of Italy in 2017) and Gianluca De Marco, second maitre.

A super billboard

Based on the needs of the market, from Monday to Friday, Viviana Varese has created a special "business lunch" that follows the times and rhythms of nature: 45 € for 7 variations on the vegetable garden, a main dish, dessert; or € 58 for the 7 variations on the vegetable garden, two main courses and dessert. At dinner you choose from a very rich card, where the fish still plays a fundamental and fun role (just read the names of the colorful plates that are visible in our gallery); or you rely on the two tastings of € 125 and € 150. The idea of opening the kitchen of ViVa to some of the most prestigious chefs who will take the reins of the resident brigade is also lucid, while Viviana will only take care of the desserts. Eight event evenings scheduled starting in October, and then continuing in 2020 with a calendar of extraordinary events: it starts with Tim Butler, directly from Bangkok, while next year Mauro Colagreco del Mirazur, the current number, will also pass 1 in the world. Pass the play on words, but ViVa promises to be a very ViVace place.