Tag: contemporary

Contemporary stuffed eggs: three ideas – Italian Cuisine

Tuna and mayonnaise is a classic filling that you always like, but why don't we also try something new? Here are our ideas for "rejuvenating" stuffed eggs

Did the in-laws invite themselves to lunch on Sunday and don't have time to shop? Or your friends have come to your house and it seems ugly not to let them stay for dinner, but you don't know what to offer on the table?

Don't worry, don't panic: everyone always has home eggs, or at least they are an economic ingredient and that does not require particular storage conditions, which is why you can save dinner with a classic of all time: the Stuffed eggs.

Easy to cook, they lend themselves both as starter, but also as an idea appetizer or how second cold and very summery. Preparing them is simple, but perhaps there are no ideas to make them a little more delicious in addition to the usual ones mayonnaise and tuna stuffed eggs.

Below then we offer you three recipes of stuffed eggs with slightly different ingredients than usual; in our gallery, however, find some useful advice to cook them at their best.

Eggs stuffed with avocado mousse

For this recipe, you need it: 8 eggs, 8 anchovy fillets in oil, 2 avocados, 1 tomato, 1 garlic clove, 1 lemon, chilli pepper, fresh dill, extra virgin olive oil and salt to taste.

Method. Boil the eggs in boiling water, then shell them and let them cool. Now prepare the mousse, starting to crush the garlic until it is cream and adding it to the oil. Meanwhile, boil the tomato, then pass it under cold water to peel it, then cut it into chunks. Now take the stone from the two avocados and empty them with a teaspoon of the pulp, which you will put in a mixer together with the garlic oil, lemon juice and tomato. To this, you will also add the firm egg yolks. Blend everything, obtaining a puree, which you will add salt and chili pepper (if desired) and with which you will fill the eggs. After filling them, you will garnish them with half anchovy fillet each, which you have previously rinsed under water and dried with kitchen paper, and a leaf of dill.

Stuffed eggs with pickled vegetable tartare

You need this recipe: 8 eggs, 8 anchovy fillets in oil, pickled vegetables and mayonnaise to taste.

Method. Boil the eggs in boiling water, then shell them and let them cool. With the help of a crescent, finely chop the pickles and anchovy fillets, then in a bowl add them to the hard yolks and 4 tablespoons of mayonnaise. Mix everything and with the mixture, fill the hard egg whites.

Eggs stuffed with mascarpone and chives

You need this recipe: 8 eggs, 140 g mascarpone, 4 teaspoons of chives, salt and pepper to taste.

Method. Boil the eggs in boiling water, then shell them and let them cool. Meanwhile, in a bowl, pour the mascarpone and chives, to which you will add the hard yolks, together with a pinch of salt and pepper. Mix well with a spoon, then fill the egg whites with the mixture obtained.

how to use this versatile and contemporary pan – Italian Cuisine

"Imagine it less like a pan and more like a brilliantly shaped cooking surface". So Tim Hayward introduces the chapter on the wok in his book The tools of modern cooking. "Compared to western pans," he continues, "food comes into contact with greater heat, in small shots and many times, becoming more crispy on the outside and more uniformly."

The wok it is in fact a special pot, with a very ancient history but with an extremely contemporary use. Born in China, is one of the most popular and commonly used utensils there and across Asia. Most likely it is the elaboration of the pots that the nomads of Central Asia – in particular of Mongolia – brought with them on the move, with the need to have a single tool that offered different types of cooking.

Characteristic is the round shape, to which two handles or a single long handle are attached, and the bottom which is traditionally concave, but in certain versions it adapts to the western stove and therefore becomes flat. For the same reasons for which it was born over 2000 years ago in the Han dynasty China, i.e. to cook economizing on oil and other condiments and for the need for a versatile cooking utensil, today the wok is perfect for lifestyle and contemporary needs: speed, lightness of preparations, eclecticism in use and consequently ability to replace different types of tools in one go.

The materials
The wok is used all over the world and is present in various diameters and in different materials. The traditional is in cast iron, now replaced by more manageable materials with good heat conduction, such as carbon steel. To be able to retain heat for a long time is the distinctive feature of this pot, which thus reduces cooking times and requires less oil and therefore guarantees a kitchen with less use of fats. Multifaceted, not only to cook oriental food but to prepare any type of cuisine, in the wok you can do it fried, steam cooking, smoke, stew, brown or prepare braised is stews. Just equip it with the necessary accessories such as the grate and the perforated ladle for frying, the steaming basket and the lid for smoking or to keep the ingredients already cooked warm before.

Magic "jump"
In the wok, the cooking ingredients "jump" continuously from the center to the edges, so that they cook evenly, remaining crunchy on the outside and softer on the inside. The Chinese speak of wok-hei, which means "breath of a wok", and it is that typical flavor that a wok gives to the food that is cooked in it. But reaching the wok-hei is difficult: only a very skilled chef is capable of obtaining this flavor, I ask for temperatures, with the speed of gestures and the control of every single ingredient, in addition to the perfect balance between quantity and heat of food and oil. Within the home it is essential to follow a valuable advice: use little oil (with a high smoke point), continuously move the ingredients to be cooked towards the center and those that are already cooked on the edges. Herbs, spices and herbs should only be added at the end.

Chef secrets
ZHANG GUOQING IS AT THE GUIDE OF THE BON WEI CHINESE HIGH RESTAURANT, IN MILAN, WHICH PROPOSES REGIONAL SPECIALTIES THAT CANNOT BE FOUND ELSEWHERE.
WHICH WOK TO BUY AND HOW TO USE IT?
MY ADVICE IS TO PURCHASE A WOK FROM THE ROUND FUND, AS PER CHINESE TRADITION. IN THIS WAY THE FLAME ENVIRONS IT COMPLETELY AND THE COOKING IS HOMOGENEOUS. AND ATTENTION: WITH THE WOK FROM THE ROUNDED BOTTOM, SUPPORT MUST BE OBTAINED, OTHERWISE IT WOULD TILT ON THE COOKER. THE FIRST TIME IT IS USED IT MUST BE REFINED THE TECHNIQUE: BETTER COOKING DISHES WITH SAUCE OR STEWED, WHICH WILL LESS THE RISK OF BURNING.
WHAT IS BETTER NOT COOKING IN THE WOK?
"DRY" PREPARATIONS, SUCH AS GRILLED MEAT THAT WOULD BE BURNED.
HOW TO CLEAN?
I PASS IT WITH A CLOTH, THEN I LEAVE IT ON THE FIRE 10 MINUTES, UNTIL IT BECOMES INCANDESCENT. THEREFORE DIVE IN THE COLD WATER TO AVOID THE THE FORMATION OF RUST.

by Martina Liverani
photo Felice Scoccimarro and Daniele Mari
on Sale & Pepe Magazine of May 2020

Contemporary pasta with sardines: the recipe – Italian Cuisine

The traditional recipe, revised in a lighter and more elegant version. Because Sicilian regional cuisine is no longer what it used to be, and to understand it, today you can also stay in Milan

Sicilian cuisine is no longer what it used to be. Traditional regional cuisine also evolves, the Sicilians in the "homeland" know it very well, but much less those who live far away and live in the memory of a stereotype of authenticity that is often no longer the contemporary one. In Milan, as in the rest of Italy, Sicilian cuisine remains so anchored decades ago: making a comparison is to today's Sicilian cuisine as much as that of Little Italy to Italian chefs of the Third Millennium. The reality instead is made of local ingredients, flavors and recipes but rethought in a different style and with a new awareness; for processes and raw materials.

To bring the "new Sicilian cuisine" to Milan is chef Peppe Barone who explores the Modica and Scicli cuisine after twenty years of experience of Fattoria delle Torri in Modica, Ammare in Scicli and 5 itinerant years in the Italian offices of Eataly. The restaurant is called Terrammare, "A creative and Mediterranean cuisine project, which started 25 years ago as a sentimental and social redemption for the women of Modica in the kitchen and found fertile ground in the Fattoria delle Torri restaurant in Modica, to which are added the teachings of Luigi Veronelli, my mentor now 35 years ago , says chef Peppe Barone. Among the first chefs of theContemporary Sicily " that did not mimic French cuisine and differed from the rigid canons of that traditional common folk. "The raw material must tell about itself, so I structured together with Stefania Lattuca a menu that tells of the treasures of our land with a cuisine that is tangible, easy, gluttonous, with emotions".

Among the most iconic dishes of the chef Peppe Barone, pasta with sardines that has revisited in a modern key, the "Milanese risotto brought to the sea" symbol of the synthesis between Sicilian and Milanese cuisine or carnaroli reserve, saffron, white lobster shrimp , interdonato lemon and caper powder, the leg of rabbit glazed with stimpirata, or in bittersweet typical of caponata, and even a "Milanese in our opinion"Which wants to be a provocation to the cutlet …
But here is the recipe for his Sardinian pasta, contemporary.

Recipe

Ingredients for 4 people

spring onions
400 g clean and delicate sardines
80 g pine nuts
80 small raisins
4 bunches of fresh wild fennel
1 saffron bag
10 anchovies in oil
300 g Benedetto Cavalieri spaghettoni
100 g cow's milk ricotta
50 ml fresh cream
200 g of breadcrumbs
Extra virgin olive oil to taste
Salt and Pepper To Taste
1 fresh hot pepper

Method

Beat with the onion half of the anchovies in oil 1/2 hot pepper and oil and sauté, add the pine nuts and finely chopped fennel sauté and add broth, as soon as it boils turn off the heat and put the sardines and raisins and to put aside.
Prepare the anchovy mayonnaise with the help of an immersion mixer, put ricotta cream and the remaining anchovies and emulsify until smooth and homogeneous.
With the stalks of the fennel make a vegetative water with the mixer mix together with two ice cubes and a little water will serve after cooking.
Put a little oil and breadcrumbs in a pan and toast.
Boil the pasta, put the sauce prepared before 3/4 cooking in a pan, drain the pasta and put in the pan as soon as it boils put the vegetative water and taste salt and pepper, put a spoonful of mayonnaise on the plate anchovies and put the well-whipped pasta on top, add the toasted breadcrumbs on top.

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