Tag: Davide

Andrea Casali and Davide Caranchini, four-handed dialogues in the kitchen – Italian cuisine reinvented by Gordon Ramsay

Alert to all fine dining enthusiasts: the new format Dialogues inaugurated last April 30th by the chefs Andrea Casali (Kitchen *) e Davide Caranchini (Matter *) on Lake Como is simply exceptional. If four-handed dinner isn’t enough, Dialogues It’s the upgrade we deserve. This time, it’s not about cooking your best dishes in the company of an equally talented colleague, no. Dialogues it is the perfect contamination of the cuisine of two chefs who, taking inspiration from each other, create an exclusive menu one shot – the maximum of quiet luxurywhich is so suitable for the Como area.

In this debut, the cuisine of the protagonist chefs is mutually pulled, kneaded, manipulated, mixed, revisited, invented, until it is upset. In fact, everyone reworks a dish signature on the other: on the one hand Andrea Casali and his gourmet gastronomy with roots firmly rooted in tradition, on the other Davide Caranchini and his (never lost) research into plant-based sustainability. Casali tames Caranchini’s experiments, smooths out the edges and makes the rupture more understandable. Caranchini pushes Casali’s dishes out of their comfort zone, increases the kaleidoscope of flavors (especially the acidity) and thickens the techniques: the result is definitely a remarkable experience.

The idea disruptive was born precisely from Casali and Caranchini, when last autumn they found themselves cooking together with other starred chefs for an event held in Villa Erba and organized by the Stanza Blu association. The desire behind this unique experiment is the desire to meet in the kitchen, the ideal place for them to express themselves in an open dialogue through each other’s dishes. Starred chefs under 35, Casali and Caranchini start from a common basis of great respect for raw materials and a strong passion for vegetables. From here, they identified their signature dishes and reinterpreted them freehand in a game of creativity and contamination, attempt after attempt until a noteworthy result – worth remembering given that these are dishes served for the first time and not replicable.

The Dialogue menu #1

After the chefs’ welcome, the complete menu is 8 courseswhich takes the palate to an amusement park of elegant, delicious and interesting, and above all surprising, taste experiences. First courses that become desserts, second courses that are suitable as an opening, in short, a deck of cards reshuffled for new pokers of flavours. Any examples? Imagine it Mallard oyster and cashew stew by Davide Caranchini transformed into a fresh appetizer. In this case, Casali cooked the mallard marinated in salt, sugar and spices including sage and bay leaves, then washed and rinsed to be chopped into the form of tartare. Instead of the oyster, in its place only the flavor is found thanks to the leaves of a particular Canadian plant. The cashews were pureed and a BBQ sauce of mallard legs, honey and green apple was added.

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.