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#CucinaLa Cover: we challenge you at the Milan Food Week stoves – Italian Cuisine


You are ready to become protagonists in the kitchen with the recipes of La Cucina Italiana? We are waiting for you at Milan Food Week from 2 to 8 May with two unmissable events!

Some lucky ones among you readers will be selected for cook the recipes of our covers: the strawberry tart from our new May issue and, surprisingly, other cover recipes published in the last ten years.

Where is it? On two exceptional stages of Milan Food Week: the first appointment will be held at the Stage Kitchen in Piazza Duomo, the 4 May from 11.30 to 13; the second will be held instead in the Lifestyle Kitchen at CityLife Shopping District, in Piazza Tre Torri, the8 May from 7.30pm to 9pm.

To participate, write an email to event@lacucinaitaliana.it, indicating the date on which you wish to participate. If you are drawn, we will contact you with a confirmation email.

To start getting into the mood, La Cucina Italiana is also waiting for you from April 29th to May 5th, with a Photo exhibition which will celebrate both the evolution of Italian taste, with a series of images of the magazine of the last ten years, and the evolution of the city of Milan through the photographs of Luca Binetti.

Don't forget to practice and post your strawberry tart on social media, using the hashtag #cucinalacopertina!

Garlicky Quinoa with Toasted Pine Nuts, Chives, and Parsley

Garlicky Quinoa with Toasted Pine Nuts, Chives, and Parsley

by Pam on June 23, 2013

I wanted a healthy and delicious side dish to pair with the chicken and asparagus I was serving for dinner. I found some quinoa, shallot, and garlic in the pantry along with some chicken broth. I also found some chives, parsley, and toasted pine nuts in the refrigerator. I loved the fresh flavor the herbs gave to this side dish and the salty crunchy pine nuts added great texture and taste. We all, kids included, loved this quinoa and gobbled it all up.

Heat the oil in a small saucepan over medium heat. Add the shallot then cook, stirring often for 2 minutes. Add the quinoa and minced garlic then cook, stirring constantly for 1 minute. Add the chicken broth then season with sea salt and freshly cracked pepper, to taste; bring to a boil. Cover with a lid then reduce heat to low; simmer for 15 minutes. Remove from heat then let sit covered for 5 minutes.

Remove the lid then fluff with a fork; add the pine nuts, parsley, and chives then toss to mix evenly. Taste and re-season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.



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Garlicky Quinoa with Toasted Pine Nuts, Chives, and Parsley




Yield: 4

Prep Time: 5 min.

Cook Time: 20 min.

Total Time: 25 min.



Ingredients:

2 tsp olive oil
1 shallot, finely diced
1/2 cup of quinoa
4 cloves of garlic, minced
1 cup of chicken broth
Sea salt and freshly cracked pepper, to taste
1/4 cup of toasted pine nuts
2 tbsp fresh parsley, chopped
1 tbsp fresh chives, snipped

Directions:

Heat the oil in a small saucepan over medium heat. Add the shallot then cook, stirring often for 2 minutes. Add the quinoa and minced garlic then cook, stirring constantly for 1 minute. Add the chicken broth then season with sea salt and freshly cracked pepper, to taste; bring to a boil. Cover with a lid then reduce heat to low; simmer for 15 minutes. Remove from heat then let sit covered for 5 minutes.

Remove the lid then fluff with a fork; add the pine nuts, parsley, and chives then toss to mix evenly. Taste and re-season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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.