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How a cover recipe is born – Italian Cuisine


To help you prepare the winter cake we went behind the scenes to discover all the secrets that give life to our cover recipes, let's see them together

Suggestions from chef Giovanni Rota

What inspired you to prepare this cake?
Since I had to make a dessert for the book With what is there, it was essential to use simple and easily available products, what we usually have at home, precisely cookies, eggs, flour and lemons. And those who use organic lemons know that they do not have a very long duration and, with this recipe, they can be recovered and exploited quickly.

As for the flavor, the intent was to create a contrast between the sweet biscuits and the acidity of the lemon, in order to revive the spirit of the dessert.

Before arriving at the final recipe did you consider other versions?
You could think of adding a classic shortcrust pastry instead of the crumbled biscuit, or of preparing a custard flavored with lemon or vanilla juice, adding orange peel to further perfume it.

The cream can also be prepared in a single portion, cooked in an oven in ceramic glass molds, placing the whole biscuit directly inside the cooked cream.

The pearls of our stylist Beatrice Prada

The cake was served directly on the baking paper, why this choice?
This picture comes from a service called Con what there is so the important thing is to return a simple image, not only in the preparation but also in the presentation. The fact of using baking paper is also to make the idea of ​​a cake baked in the oven although it is eaten like a cold cake.

In addition, serving the cake without a plate there are no constraints to read the recipe, the point of recovery and cutting the image so it will also be easier in post-production to handle the processing and layout.

How else would you serve this cake?

Since when it is time to serve it on the table the need to put it on a plate takes over, I opted for a white tray that is comfortable with the color of the cake and does not intrude on reading the recipe. As for the bottom I chose an American table napkin that I use for breakfast, with a Mediterranean flavor that goes perfectly with lemons. It also creates a frame that embellishes the dish, I then decorated with biscuit crumbs to recall the ingredient of the base.

The advice of the photographer Riccardo Lettieri

Can you give us some advice to photograph this cake?
I state that there is no light scheme a priori, when I approach a dish I look at it from different angles and points of view to understand which one transmits more emotions and then decide which lighting to use.

To highlight the volume and shape of this cake the side light is the best, even better if it penetrates the window, the important thing is that there is no direct sun. The side light produces beautiful shadows, but they should not be too dark because they would ruin the dish. If you can not use natural light, I recommend using a white panel (cardboard or polystyrene) to be placed on the opposite side of the light.

As for the yellow color of the cake there are some tricks to consider?

In the case of such strong and full colors it is better to use a soft light source with a wide light surface like that of a lamp reflected on a panel and not direct, thus producing delicate and not too sharp shadows.

I also like to convey with light an idea of ​​the season in which we find ourselves, in this case I imagined a day at the end of winter with the desire of a hot sun coming soon.

Steamed Egg over Roasted Vegetable Israeli Couscous with Bacon and Parmesan

Steamed Egg over Roasted Vegetable Israeli Couscous with Bacon and Parmesan

by Pam on April 23, 2013

I love eating eggs with leftovers. As I was eating dinner last night I envisioned the leftover couscous[1] with a steamed egg and a bit of bacon, parmesan, and parsley sprinkled on top. I made it for lunch today and it was AMAZING.  I will seriously make this recipe again and again. I wish I had more leftover couscous so I could make this dish for lunch again tomorrow. I highly recommend this recipe!

 

If you don’t have leftover couscous[2], see recipe here[3].

Cook the bacon in a small skillet over medium heat. Remove from the pan when it has cooked through and place on a paper towel to drain. Once the bacon has cooled, chop or rip it into small pieces. Remove all but a quarter teaspoon of bacon grease  from the skillet. Add the leftover couscous to the skillet and cook, stirring occasionally, for 2-3 minutes.

While the couscous is heating up, boil some water in a small saucepan over medium high heat. Add a poaching cup to the liquid and spray the cup with cooking spray. Crack an egg into the cup, making sure not to break the yolk. Cover with a lid and cook for 3-4 minutes, or until the egg white is solid but the yolk is still soft. Remove the poaching cup from the pan of water.

Place the couscous into a bowl. Sprinkle with bacon. Place the poached egg on top followed by a sprinkling of Parmesan cheese and fresh parsley. Serve immediately. Enjoy.

 



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Save[5]



Steamed Egg over Roasted Vegetable Israeli Couscous with Bacon and Parmesan




Yield: 1

Prep Time: 5 min.

Cook Time: 5 min.

Total Time: 10 min.



Ingredients:

1 slice of lean bacon
1 cup of leftover roasted vegetable Israeli couscous
1 egg
2 tsp Parmesan cheese, shredded
1 tsp fresh parsley, chopped

Directions:

If you don’t have leftover couscous, see recipe here.

Cook the bacon in a small skillet over medium heat. Remove from the pan when it has cooked through and place on a paper towel to drain. Once the bacon has cooled, chop or rip it into small pieces. Remove all but a quarter teaspoon of bacon grease from the skillet. Add the leftover couscous to the skillet and cook, stirring occasionally, for 2-3 minutes.

While the couscous is heating up, boil some water in a small saucepan over medium high heat. Add a poaching cup to the liquid and spray the cup with cooking spray. Crack an egg into the cup, making sure not to break the yolk. Cover with a lid and cook for 3-4 minutes, or until the egg white is solid but the yolk is still soft. Remove the poaching cup from the pan of water.

Place the couscous into a bowl. Sprinkle with bacon. Place the poached egg on top followed by a sprinkling of Parmesan cheese and fresh parsley. Serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Roasted Vegetable Israeli Couscous (www.gordon-ramsay-recipe.com)
  2. ^ Roasted Vegetable Israeli Couscous (www.gordon-ramsay-recipe.com)
  3. ^ Roasted Vegetable Israeli Couscous (www.gordon-ramsay-recipe.com)
  4. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  5. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

How the lemon has conquered our director (and the cover) – Italian Cuisine


They do well and are happy: the lemons are the protagonists of our February cover with an unmissable cake

There Winter cake February, made with biscuits, lemon cream and decorated with fresh lemons, is a simple and effective recipe. How did he become the trends Of this month?

Let's start from the principal prince, the lemon. There are reasons to choose too: it is rich in vitamin C, cleanses the body and you can use every part of it, from the juice to the rind. Making them irresistible is very easy with the Winter Cake recipe.

It is not difficult, therefore, to imagine how this citrus fruit did to conquer our director Maddalena Fossati and to earn the leading role on the February cover. Let's find out with 5 curiosities.

Maddalena Fossati
Maddalena Fossati

5 questions to Maddalena Fossati on the Winter Cake

1. Often lemons are associated with the summer. Why were they chosen for the month of February?

We can also look at it from another point of view: we went into the colder period of the year and we need a good dose of vitamins. The lemons are full and their season has begun. That's why we have chosen them, to do well to our body, without giving up gluttony!

2. Why was this cake chosen for the cover?

Lemon is good for health, but it is also good for our mood, with the joy of its beautiful yellow color. It is an ingredient that appeals to most people and that most likely everyone has at home, just like the other ingredients needed to prepare cake. And what's better than cooking without shopping?

3. The cake is an explosion of yellow. When you think about this color in which place would you like to travel instantly?

Yellow makes me think of a bikini: I imagine a bright sun on the beach, maybe in Brazil, in Rio de Janeiro.

4. What is the personal twist that you would add to this recipe?

A small addition to give a little more perfume: a leaf of mint or basil.

5. The cake has 5 slices. Who would you offer them to?

Obviously to my son Leonardo and my partner Giacomo. A little bit also to Oga, our little dog! Finally one to my mayor Beppe Sala and another to the nice rapper I just met, Emis Killa.

Look at the gallery with all the variations of the Winter Cake prepared by the staff of La Cucina Italiana! Prepare it too and take part in the challenge "Kitchen The Cover".

Browse the gallery