Tag: Davide

Grandma’s apple pie (by Davide Nanni): recipe – Italian cuisine reinvented by Gordon Ramsay

Listen to the story of Davide Nanni’s grandmother’s apple pie it makes you think that destiny can really decide for you, and that some beautiful stories are already written. «It was one of the first desserts I made with it Grandma Dalia, for me the sweet magician, one of the few that I ate as a child, and the one that earned me success” says the chef, food influencer (@davidenanni) and beloved television face. «It was September 13, 2023 when I published the recipe on Instagram, and a moment later the followers began to grow dramatically for the first time. All while I was going to Rome to shoot my first episode of It’s always midday Of Antonella Clerici: the Rai1 program in which my grandmother always dreamed of seeing me” he says again without hiding his emotion, explaining to us why grandmother Dalia’s apple pie is among the most significant of his first book.

Davide Nanni’s book

It’s called a By feeling. My free, sincere, wild cuisine (Mondadori): an autobiography in which this young chef who became famous for his dishes cooked in the woods with technique and creativity (as well as for his friendliness), tells how he managed to become what he is today.

The story of Davide Nanni

The book traces the life of Davide Nanni a Castrovalvaa very small town in Abruzzo in the province of L’Aquila, where he now manages the family farm – the Eagle’s Nest Inn – and where he began to develop a passion for cooking. All thanks to her family: al grandfather Angelo, shepherd, who took him to the mountains as a child, teaching him the trade and the art of making do by eating delicious things everywhere, to grandmother Dalia, to his parents who never stopped encouraging him, to his stubbornness. A frank first-person story in which Davide Nanni alternates the “wild” recipes from the forest that made him popular first on social media and then on TV, with more elaborate dishes that tell the story of his way of being a chef to «make others happy . Last but not least there are the home recipeslike Grandma Dalia’s apple pie.

Giuseppe Verdi’s favorite risotto according to Davide Livermore – Italian cuisine reinvented by Gordon Ramsay

And if you cook the Giuseppe Verdi’s favorite risotto was it the perfect dish for today?

Like every December (or almost), December 7th is the date of the Premiere at La Scala in Milan. This year, it will be staged Giuseppe Verdi with the Don Carlowhich closes the “trilogy of power” begun with Macbeth and continued last year with Boris Godunovas the Master pointed out Riccardo Chailly.

For the occasion, made even happier by the proclamation of theArt of Italian Opera Singing as a World Heritage Site UNESCOwe thought we’d bring you the recipe for the grown-up’s favorite risotto again Giuseppe Verdiwhich he prepared in 2018 in our editorial kitchen Davide Livermorethe then director ofAttila who opened the 2018/19 season, now director of National Theater of Genoa.

Risotto almost Giuseppe Verdi style

Ingredients

500 g Carnaroli rice
150 g peeled champignon mushrooms
100 g or 1 slice of Prosciutto di Parma Dop
100 g peeled tomatoes
100 g fresh cream
80 g Parmigiano Reggiano Dop
80 g diced bacon
6 artichokes
1 sliced onion
vegetable broth
dry white wine
parsley
lemon
mint
garlic
butter
extra virgin olive oil
salt
pepper

(ph Riccardo Lettieri, styling Beatrice Prada)

Method

Finely chop a nice sprig of parsley and one of mint.
Peel 1 clove of garlic and cut it into cubes.
Clean the artichokes and immerse them little by little in a bowl of water acidulated with lemon juice so that they do not blacken.
Drain them and dry them gently.
Open the corollas and stuff them with bacon, a little garlic, chopped parsley and mint, salt and pepper.
Place the artichokes upside down in a saucepan with a couple of tablespoons of oil.
Bring to the heat and brown for a few minutes, then add 1/2 glass of wine, let it evaporate, add a couple of ladles of vegetable broth, reduce the heat, cover and cook for about 15 minutes.
Take 3 artichokes and slice them finely.
Complete cooking the others in 10 minutes. Finally, divide them in half lengthwise and keep them warm.
Slice the mushrooms.
Cut the raw ham into strips.
Brown the onion in a saucepan covered in oil, add the mushrooms after two minutes, and after another 2 minutes the sliced artichokes and the ham.
Cook for a minute, add the peeled tomatoes and rice, mix briefly, add 1/2 glass of white wine and let it evaporate.
Bring the risotto to cooking, gradually wetting it with the necessary broth.
Remove it from the heat and stir in a generous knob of butter and cream.
Complete with grated parmesan.
Distribute the risotto, add the artichoke halves and serve.

The breakfast of presidents (by Davide Oldani) – Italian Cuisine

On February 17, the Italian president Mattarella and the German president Steinmeier met in Milan. And chef Davide Oldani cooked his special Milanese risotto for them

Two presidents and two "friends" who meet to think together about how to fight the Coronavirus and relaunch Europe. On September 17, the president Sergio Mattarella met with the president of the Federal Republic of Germany Frank-Walter Steinmeier, on an official visit to Milan to concretely demonstrate the proximity of Germany to Italy in this difficult time. The interview took place a Royal Palace where the two presidents, who share the political vision of European integration, also listened to the testimonies of some former Italian Covid-19 patients who were hosted in German health facilities during the most tragic moments of the health emergency and the stories of medical staff. Mattarella and Steinmeier respected the distances and wore masks: “I am very happy to be here. We haven't seen each other for many months, it was the right time to hug us but we can't ”, said the German president.

Saffron and Milanese rice: Oldani cooks his risotto for presidents

For such an excellent meeting, the "Breakfast" could only be up to it. The two presidents were able to taste a special saffron risotto, traditional Milanese dish, prepared by the Milanese chef Davide Oldani in its retelling "Saffron and Milanese rice". The chef recounted the emotion of the day in a post and a story on Instagram quoting Steinmeier's words: "Thirty years ago, at the Hotelier, they could have told me that one day, during a pandemic, I would have cooked "FRIENDS" for two Presidents … "a friendship, theirs, absolutely solid". They hadn't seen each other for many months and this would be the right time to hug. But now, it can't be done. Thank you Presidents Mattarella and Steinmeier for giving us a life lesson even today ”. And we would like to say, thanks also to chef Oldani, for his Italian cooking lesson.