Tag: Cucina

A very good panettone – La Cucina Italiana – Italian Cuisine

Panettone, the protagonist of the Christmas festivities, is embellished with an even greener dress, come and see it with your own eyes

Saturday 15 December, we are waiting for you from 11.30 to 12.30 a There School of Italian Cuisine (via San Nicolao 7, Milan – Piazzale Cadorna area), where you can delight yourself with the event: A very good panettone. The splendid Joëlle Néderlants, the soul of La Cucina Italiana, an expert pastry chef and an experimental cook, will show you how to make the cake of the Christmas tradition even better, the panettone. Who knows what decoration will propose us, of ideas it has plenty of recipes and even more, glasse, ganache, creams, caramel, chocolate, fruit and whipped cream we will see some beautiful and very good.

With the genuine simplicity that distinguishes it Joëlle will welcome you with a smile and show you simple techniques to transform desserts into masterpieces. If there is no Christmas for you without a good cake, do not miss the event A delicious panettone.

Presentation of the new series of La Cucina Italiana – Italian Cuisine

The first two monographic manuals by La Cucina Italiana and published by Vallardi are already available. Sunday 16 the presentation at the event Merry Christmas

From the collaboration between Antonio Vallardi Editore and La Cucina Italiana they arrive in the bookstore a series of monographic manuals which reflect the style and formula of the monthly magazine that for 90 years creates, accompanies and inspires the banquet.
The first two volumes of the series are The basics of the kitchen is The basics of pastry, already available.

Sunday 16, from 14.30 to 15.30, at the premises of The School of Italian Cuisine (via San Nicolao 7, Milan – Piazzale Cadorna area), our director Maddalena Fossati Dondero is Marcella Meciani (editorial director Vallardi editore) will present the project to the public, telling how the idea of this collaboration was born, which brings together the long and powerful competence of La Cucina Italiana and the publishing power of Vallardi.

A series of volumes that enrich the already precious content of the recipes with photographs of strong descriptive impact.

By clicking on Presentation of the new series of La Cucina Italiana you will have the opportunity to hear the story and this project and their stories from the voice of the protagonists.

Ricetta stuffed turkey – La Cucina Italiana – Italian Cuisine

Ingredients

4 Kg a turkey, approx
250 g boiled, peeled chestnuts
Cremona mustard g 150 plus a spoonful of juice
100 g peeled walnut kernels
dried raisins g 100 (to be soaked in Marsala)
60 g peeled almonds
60 g peeled pistachios
40 g pine nuts
12 slices of pancarré soaked in milk
6 macaroons
grated grana padano cheese
a shallot
an egg
odor (sage, rosemary, celery, carrot, onion)
dry white wine
olive oil
salt
black pepper in grains

Duration: 2 h 45 min

Level: Middle

Dose: 12 people

To prepare the turkey stuffed with boneless turkey: start with a deep incision along the back, raise a flap of skin and pull it, scraping away, at the same time, the meat from the bones. Then turn the bird, incise it along the chest, lift a flap of skin and proceed as for the back, exposing the ribs. Finally remove the rib cage, leaving the thighs and wings to the bird. For the filling, mix the slices of bread together with the chestnuts, the amaretti biscuits, the mustard and its juice, 2 tablespoons of parmesan cheese; you will obtain a homogeneous mixture to which the other ingredients must be amalgamated (pine nuts, squeezed raisins, almonds and chopped walnut kernels, pistachios, egg, salt, pepper and chopped shallots). Sew the turkey along the back and on the chest, leaving an opening to introduce the filling. Stuff the bird and complete the seam to close it. Then tie it with a string, with the thighs and the wings well attached to the bust. Season the turkey with salt, ground pepper and a drizzle of oil; arrange it on a plate and bake at 200 ° until it will be well colored, then add the smells, a glass of wine and continue cooking: in all it will take about 2 hours and 45 '; serve the turkey, freed from the string, sprinkled with its degreased and filtered sauce.