Tag: cutting

Christmas Cutting Boards – 's Christmas Cutting Boards Recipe – Italian Cuisine

Start with the vegetable platter: clean the cauliflower and broccoli and divide them into florets; Blanch them in lightly salted water for 5-10 minutes, then drain and immerse them in cold water and ice.
Separately, wash the cherry tomatoes, and peel the carrot, then cut it into sticks.

Arrange the cutting board on the work surface and compose your tree: I created a tree of broccoli tops (but you can also alternate with those of cauliflower, as if it were a festoon or snowy florets), I used pretzel sticks to create the trunk and use cauliflower as the base of the trunk (but you can also use some salad, for example rocket or songino).
Finally add the decorations: I used cherry tomatoes and carrots, but you can use walnuts, almonds, blueberries or whatever you prefer.

Proceed with the cutting board with grapes: first wash and dry the grapes and prepare the other ingredients; then assemble the tree, simply alternating the various elements: I put grapes, then rosemary, then salami and finally pecorino, and then repeated, concluding with grapes and finally with a beautiful star of anise, and with the pretzel trunk.
(If you prefer a vegetarian version, replace the salami with a different food, such as radicchio.)

Finally conclude with the platter of cold cuts and cheeses, always simply arranging everything in strips: I put croutons, salami, olives, walnuts and provolone and repeated 2 more times, concluding with a star of provolone and adding under the pretzels for the trunk.

The Christmas cutting boards are ready, you just have to serve them.

The unusual cutting board made in Zibello – Italian Cuisine

Culatello di Zibello PDO, Coppa and Pancetta from Zibello Negroni reinvent themselves with new combinations designed by La Cucina Italiana

The municipality of Zibello has less than a thousand inhabitants but is famous all over the world thanks to the skill of its pork butchers and its fog. The small town of the Bassa Parmese is in fact kissed by the sun in the torrid and humid summers and characterized by harsh winters and buried under a blanket of dense fumära – as they call it in dialect in those parts. It is precisely the aroma of the fog that makes Zibello's cured meats unique: sweet, soft, capable of facing slow ripening which determines an unmistakable taste.

Negroni, the star of the Italian delicatessen since 1907, in his laboratory in Zibello, produces the King of cured meats, the Culatello di Zibello D.O.P. together with cups and pancetta to offer them to the most demanding palates both as a cut specialty and sliced in a tray in thin slices and moved, to preserve for a long time all the essence of taste and perfume The three typical local specialties are traditionally accompanied by a glass of Lambrusco and slices of typical bread, the micca: today, however, La Cucina Italiana for Negroni has reinvented the "usual" cutting board with creativity to make it the protagonist of the summer and a dish that is a hymn to conviviality and made in Italy. Here are three ideas for serving "Zibello jewels" as you don't expect.

Culatello di Zibello DOP, melon and figs

The Culatello di Zibello D.O.P is produced according to the rules of the specification with heavy Italian pork legs. Handmade, it is bagged, tied, dried and then left to mature in the ancient cellars of Villa Gambara in Zibello. Due to its unmistakable aroma, it lends itself well to being savored with simple ingredients such as on a slice of homemade white flour bread, not too acidic and with a good degree of salt. As tradition dictates, spread it with a curl of butter, but also try to accompany it with melon and figs, for a fresh contrast.

Cup of Zibello Negroni and dried fruit

Sweet, with a surprisingly soft consistency and intense aroma, the Coppa di Zibello Negroni is a specialty of the Italian high-quality delicatessen tradition, which is salted by hand, embellished with natural flavors, stuffed in a natural casing and left to mature for a long time. An unusual pairing? The one with the nutty notes of salted almonds, burnt wheat taralli and bread with sesame seeds.

Zibello Negroni bacon and bubbles

This exclusively Italian specialty is salted, spiced, rolled and left to mature for a long time, until obtaining a bacon with a sweetish taste, an intense aroma and a consistency that melts in the mouth. That's why it goes so well with warm rustic bread, as well as with fresh and fragrant crunchy fruit. To drink, a glass of Malvasia Colli di Parma Doc, slightly sparkling.

Christmas cutting boards, four ideas for the whole family! – Italian Cuisine

Everything on the cutting board starts the party! Four themed compositions to put on the table for an aperitif at your fingertips

When the time comes to sit down, everyone is sitting on the cutting board. Enough mothers who serve every dish and aunts who steal trays to feed guests, relaxation is Christmas.

Platter of cold cuts

100 g of Coppa Piacentina Dop, 100 g of Bresaola della Valtellina Igp, 80 g of Prosciutto di Parma Dop, 80 g of Prosciutto di Modena Dop, 80 g of Prosciutto Toscano Dop, 2 Salamini Dop Italian salami 200 g, 100 g of Felino Salame Igp, 80 g of Soppressata di Calabria Dop, 100 g of Mortadella Bologna Igp, 100 g of Speck Alto Adige Igp. Serve with bread, white grapes, onions and gherkins, Annurca apples and puff pastry breadsticks.

BREAD BREADS: brush the spread pastry (230 g) with water and sprinkle with paprika. Cut it into strips and twist them. Place them in a baking dish and bake at 190 ° C for 12-15 minutes.

Chopping board of shells and shellfish

8 oysters, 8 razor clams, 8 red prawns, 8 scallops, 8 sea truffles, 8 fasolari, 8 pies d'asino, 8 prawns, salted kombu seaweed to taste. Serve with lemon slices, blackberries and raspberries, raspberry vinegar (100 g of apple vinegar mixed with 8 raspberries, left to infuse for 2 hours and then filtered) and pepper butter.

PEPPER BUTTER: work vigorously 250 g of soft butter with a tablespoon of crushed pepper, mixing it evenly; spread it in a small bowl, leveling it on the surface.

Cheese platter

Approximately 100 g for each type of cheese, variable and to be sorted according to taste: Grana Padano Dop, Marzolino, Gruyère Dop, Tête de Moine Dop, cured ricotta cheese, smoked caciocavallo, Sbrinz Dop, quartirolo, flowered goat flake, gorgonzola , Argental brebirousse, goat Losa®, goat caciotta, stracchino. Served with black grapes, walnuts, chestnut honey and syruped chestnuts.

SCIROPPATE CHESTNUTS: bring to the boil 100 g of water with 300 g of sugar, 1 red pepper and 1 vanilla pod; add 300 g of boiled chestnuts, cook for 5 minutes, let cool and remove vanilla and chilli.

Vegetable cutting board

2 stalks of celery, 1 thistle and 2 yellow stick carrots, 2 lettuce hearts and 1 fennel cut into wedges, 1/2 purple cauliflower, 1/2 Roman broccoli and 1 broccoli with florets, 8 puntarelle, 8 baby carrots, 8 turnip greens, 8 radishes, 1 head of peeled radicchio, fennel and pea sprouts. Serve with herb vinaigrette and hummus.

HUMMUS: blend 240 g of boiled chickpeas with 80 g of tahina (sesame cream), 30 g of extra virgin olive oil, 30 g of lemon juice, a small piece of garlic to taste, salt and pepper. To obtain a creamy consistency, add, if necessary, a drop of water.