Tag: Daniele

The aperitif (homemade and in solidarity) with San Daniele ham – Italian Cuisine


The San Daniele Ham Consortium has activated a food delivery project to organize an aperitif at home and support restaurateurs damaged by the Covid-19 emergency

Many of us in this period try to support the category of restaurateurs and to be in solidarity with those who, following the measures against Coronavirus, were forced to close their restaurant. There are those who dine out in the Regions where restaurants can remain open for the break, those who order take away food or home. About food delivery, the Consortium of San Daniele Ham has just launched Aria di San Daniele @Home, a new solidarity project in support of the Horeca sector.

Home food box for an aperitif at home

In 7 Italian cities (Rome, Milan, Verona, Florence, Bari, Lecce and Catania) it will be possible to order, through the website aperitivosandaniele.it, custom boxes with tasty gastronomic proposals to organize a aperitif at home. The food box includes: San Daniele ham in disposable trays, bread, breadsticks, various finger food, beer or wine; is suitable for two people and is made entirely with eco-sustainable materials. Just set an intimate table, select the Spotify playlist created ad hoc and thehomemade happy hour it's done!

The proceeds from the project go to restaurateurs

The boxes are made in collaboration with some selected restaurants throughout the peninsula and all proceeds resulting from the sale of the boxes will be intended for the premises participating in the initiative. "The San Daniele Ham Consortium promotes a project dedicated to the Horeca sector, unfortunately severely damaged by the current health crisis – he declared Mario Cichetti, General Manager of the Consortium – Our goal is to promote the catering businesses that have always valued a product of excellence such as San Daniele DOP ”.

Supplì mushrooms, sausage and taleggio cheese by Pier Daniele Seu – Italian Cuisine


The pizza chef of the award-winning Seu Pizza Illuminati in Rome says #iorestoacasa and gives us the recipe of one of his enveloping supplì from the double breading

Beloved, award-winning, always full, at all hours. Like everyone else, Pier Daniele Seu was overwhelmed by the pandemic lockdown. And it happened in a particular moment of his life, which imposed a definitive choice: for now his Seu Pizza Illuminati, 3-slice pizzeria of the Gambero Rosso, a stone's throw from Trastevere in Rome, does not reopen. Not even for delivery. Matter of protection, his, of the employees and above all of the beautiful wife Valeria, sparring partner in life and in the local, who is normally in the room to welcome customers and who is expecting a baby. As Pier Daniele said: «Being closed for me is an act of responsibility. Then? So, for all those who adhere to the #iorestoacasa invitation, Pier Daniele gives the recipe of one of his magnificent supplì. Enveloping, satisfying, abundant… Both in dosages, which can be halved or reduced to a third based on the number of guests, and in taste. Note: the dressing can also vary according to taste, but for sure once you have tried this double breading you will never go back.

The recipe: Supplì mushrooms, sausage and taleggio cheese

Ingredients

For the rice

1 kg of rice

1 kg of sausage

1,250 g of mixed mushrooms

60 g of dried porcini mushrooms

35 g of butter

salt

Extra virgin olive oil

Garlic

Chili pepper

White wine

Parmesan Cheese

Taleggio cheese

For breading and frying

Fine breadcrumbs to taste

Coarse breadcrumbs (Panko type) to taste

Egg to taste

Flour to taste

Fry oil

Method

For the rice

First, allow 60 g of dried porcini mushrooms to hydrate for at least an hour. Then season 1,250 g of mixed mushrooms with oil and salt in a container and leave them to bake at 250 ° for 10 minutes, spreading them well on several trays.

Brown the dried porcini mushrooms in a pan with ½ clove of garlic, oil and chilli pepper. Add the mushrooms cooked in the oven to the pan, blend with white wine and cook with the water where you have softened the dried porcini mushrooms. Once the mixture is mixed, blend the mushrooms to obtain a cream.

Spread the sausage on several trays, well crushed, and let it cook in the oven at 200 ° for 15 minutes. Once all the components are ready, you can start toasting 1 kg of rice with salt and 35 g of butter. Let it cook like a risotto with boiling unsalted water for 5 minutes. Only at the end add the mushroom cream and the sausage and cook for another minute to mix the ingredients. When the risotto is lukewarm add the Parmesan cheese.

For breading and frying

Chill the rice well, then create supplì-shaped balls in the center of which a cube of taleggio will be placed. Then prepare four bowls, in which the components of the various passages of the double breading will be put: in one there is the flour (1st passage), in another the beaten egg (2nd passage), then fine breadcrumbs (3rd passage), then a fourth passage in the egg and lastly the coarser breadcrumbs (fifth passage). Once ready, the supplì can be fried, in seed oil (preferably peanuts) at 160 °. Cook until golden brown, drain them on fried paper, salt only when they are well dried.

San Daniele: where to eat – Italian Cuisine

San Daniele: where to eat


A journey to discover the best places in Friuli to taste the ham that the whole world envies us

Before leaving: the raw ham is it better cut with a knife or slicer? This always remains an open debate, but a San Daniele they have no doubts: the slice must be cut by machine and must be very thin, almost a transparent tissue, so that it melts immediately in the mouth, giving off all its aromaticity in a flash.
Having made clear the best way to taste the ham made in San Daniele, you can best face a journey to discover this all-Italian marvel, or better, Friulian.

In San Daniele: where to eat the best ham

Pass by this small town halfway between the sea and the mountains, without visiting a ham it would be a heresy: to better appreciate a product you obviously need to know its origins! The advice is to go to one of the Consortium of San Daniele DOP, better if crafted, to discover the true art of this production. Such as the Prolongtificio Prolongo, where since 1957 is made the seasoning manually. The two brothers Prolongo, Arianna and Alessio, know how to welcome visitors and convey all their passion for this, which is not a job, but a real family affair (and love). What makes Prosciutto di San Daniele really special is the miraculous air you breathe here, fresh in the evening coming from the sea and dry in the morning coming down from the mountains, but the only way to ascertain this theory and go there in person!
The best time to visit San Daniele is during "Aria di Festa", a weekend full of events, organized in early summer, to celebrate this breeze that makes everything special!
If, on the other hand, you are not going through this period, we advise you to stop at the Al Bersagliere tavern, under the arcades next to the main square, the tagliolini at San Daniele here are truly memorable!

Recipe: what to combine with San Daniele

Who better than Antonia Klugmann, a Friulian doc and starred chef with his restaurant The bank in Vencò in the province of Gorizia, could he recommend us a perfect match for San Daniele? However, do not imagine elaborate recipes, the San Daniele itself marries the best of simple things. "As with a plum or cherry from your own garden, as I used to do as a child at a snack" remembers Antonia Klugmann "We must rediscover our local fruit, and do not always think only of ham and melon". It is important to consider for the combinations also the fat part of the ham, fundamental for its softness, perhaps using the fiordilatte ice cream flavored with sage, to the rosemary or al basil (depending on what you have fresh at home), so you create an excellent summer dish.

Wine pairing with San Daniele ham: the best Sauvignon in Italy

The Sauvignon the best in Italy according to the World Sauvignon Competition is that of Pitars, a historic winery that stands near the banks of the Tagliamento. Stopping here while you go to San Daniele can be an excellent idea, and its combination with ham will really win you over.

Where to eat well in Udine and surroundings

A few kilometers from San Daniele lies Udine, one of those unexpectedly beautiful cities, which preserve a wealth of incredible history and a very interesting variety also in the catering sector. With that calm and authentic rhythm typical of Italian provincial cities, it knows how to conquer even the most attentive visitors. Here is a small selection of typical bars and taverns to experience the city like real locals:

Caffè Contarena

Close to the Piazza della Libertà, this historic bar is a beautiful example of liberty style. Stop here for an aperitif or a coffee while admiring its extraordinary interior decorations.

Caffè Grosmi

In Piazza Matteotti, also known as Piazza San Giacomo, there is this small roasting, It can be said that it is the favorite bar of the people of Udine for the quality and variety of the coffee, being also a small emporium where to buy the best of local food products and not .

Alla Vecchia Maddalena

A typical cuisine revisited with a contemporary twist. Fresh ingredients and excellent quality in a renovated environment that does not forget its past. Here we tried the traditional ones Cjarsson (ravioli stuffed with cheese, spinach and raisins) and frico with polenta (a typical dish made with potatoes and melted cheese) in 3 versions: traditional grilled, baked and with chips. Finally, a taste of the typical biscuits paired with Ramandolo, a truly delicious passito wine.

Talk about Friuli without mentioning the star chef Emanuele Scarello it would be impossible, his Locanda Agli Amici 1887 it really is an institution here and certainly a cornerstone of Friuli cuisine. A few years ago, a more informal concept restaurant opened in Udine, where he mainly uses the vasocottura technique, the Gnocchi Kitchen Bar, a tribute to the symbol of the home cooking of the Godia territory, the gnocchi.

A special note also to the Costantini Restaurant in Collalto di Tarcento (UD) where you can find the summer version of the Cjarsson with seasonal herbs. The owner is a lover of design and likes to personally produce really interesting tableware, creating a sort of curiosity cabinet in his room.

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