Tag: Davide

The Piedmontese Carpione by Davide Palluda – Italian Cuisine

A "fresh" summer recipe from the chef-patron of the Enoteca in Canale. Precise and tasty reinterpretation of a dish, born in the countryside, which is part of the history of local cuisine

Davide Palluda – patron of the elegant Enoteca di Canale – is one of the chefs who is rewriting traditional Piedmontese cuisine and Langa in particular. Beyond the recognition of the guides, starting from the Michelin Star, is loved by gourmets for its ability to interpret the best products of the region in a modern way and to present dishes that recall the past, even if not recently, with an extra touch. Just read a few dishes from his menu to understand it: the Fassone "from head to toe", the Finanziera, the Plin with roast or simply smoked sauce, the fantastic guinea fowl square ravioli finished with Marsala …

One day in the refrigerator

For the readers of "La Cucina Italiana", Palluda has decided to to play on Carpione, an ancient preparation: born in a rural environment – well before the refrigerator was used – it allowed a longer preservation of food than other types of cooking, especially in the summer. And if in Piedmont it has always been more about meat (obviously) and vegetables, in nearby Lombardy it also affected freshwater fish. "But here too there is no shortage of examples on the topic: I think of Poirino's trout, eel or tench hump," explains Palluda. «But in this case I thought of the chicken that is easily found even in this complicated period. For us Carpione is a pleasure as soon as a little sun arrives, can not miss in the 'merenda sinoira' which is done before dinner and represents a fantastic moment of conviviality . David's advice? «It is not a difficult preparation: you have to fry at the right temperature in order not to dry the meat and vegetables, use an excellent quality vinegar and keep the yolk creamy. Above all, I recommend to taste it at least one day after preparationand: in this way the perfumes and aromas will mix perfectly .

Ingredients for four people

8 courgettes

8 slices of chicken breast

6 fresh eggs

Bread crumbs

White flour

salt

Peanut oil for frying

100 ml of extra virgin olive oil

abundant sage leaves

2 minced garlic cloves (optional)

200 ml of white or red wine vinegar (or half vinegar and half white wine)

1 small white onion, sliced

500 ml of water

Method

Pass the chicken slices in the flour, in the beaten egg and then in the breadcrumbs, slice the courgettes and flour them. Fry in abundant peanut oil at 160 ° until golden brown, salt and pass on absorbent paper. Fry the eggs in a pan keeping the creamy yolk.

Gently brown the sliced onion in extra virgin olive oil, add the sage leaves and sprinkle with the vinegar, let it evaporate for a few minutes, add the salt and water and let it simmer for 15 minutes on very low heat.

Arrange the elements harmoniously in a large bowl and cover with the hot Carpione. Keep in the fridge

Incoming search terms:

Davide Chen, the Tuscan almond-eyed chef who cooks (also) for the Chinese – Italian Cuisine

From MySea Bistrot in Prato, the property, the clientele and the chef are Italian and Chinese media. A novelty, but the real story is that you eat really well and that the Catalan lobster brings everyone together.

Davide Chen is the face of Meadow today, and a little bit of today's Italy. She has almond-shaped eyes, yellow skin and when she looks at him, this handsome boy has a Chinese face. It is only in appearance though, because it arrived in Italy still in its infancy in the Eighties and it is enough to hear him speak because the Florentine accent betrays a marked Tuscanity. At home he grew up in Chianina and ribollita, professionally cooking at the Essenziale restaurant, at the Osteria di Passignano, a Michelin star, and moved from Florence just to fly a year in London to Berners Taverns and Marc Company. A Prato has just arrived, called by four partners for the opening of their MySea "fusion" project, and found himself confronted with a culinary and culinary experiment – which is yielding excellent results.
"I pretend to be Chinese, I don't speak a word of Mandarin, I always say that they were so good that they managed to copy even themselves" Davide jokes. Davide is really called Davide, as his adoptive parents called him, while Marco is the name chosen by Mr. Hu, another Italian of Chinese origin and partner of this project together with his wife Yammy Zheng. He arrived in Milan in 1987 and grew up in a family of restaurateurs, opened premises first in Milan, Florence and then arrived in Prato, looking for the best place to do business. Alongside the MySea, their gigantic Yammy Wok grind covered with the formula all you can eat: now they wanted to do something different, better, and to make their own contribution to the thorny issue of integration, in the city where they chose to live.

The Italian-Chinese management, the first in Prato

Friends of their accountant, Carla Fanelli from Prato joined the company and opened the first Italian-Chinese restaurant in Prato. A small management revolution in this sector that is the sign of the times, is reflected in the menu and in the choice of the chef. MySea is a place where looking for boundaries, belonging and differences is impossible, but where you feel good is easy, whoever you are.
Play with the appearance, more than a double belonging, chef Davide, who thanks to his Tuscan background, international experiences and a beautiful brigade, interprets the concept of fish bistro in a creative way and to meet the favors of two types of visits . "Our mission is to find the common elements between these two cultures and cook things that both of them like. The only difference is that the Chinese clientele is mainly prevalent during the week, the Italians prefer to come over the weekend, everyone likes oysters, lobsters and spaghetti – but it is enough to drain them al dente only for Italians! ".

The Catalan that puts everyone in agreement

Raw, coquillage and top quality oysters, not the usual ones found around, for sumptuous plateaus with Fine de Claire, Sandalia from the Mediterranean, Special de Claire, fasolari, almonds, truffles, sea urchins, red prawns, scampi and tartare. The aquarium has sea water, the daily arrival, guaranteed freshness.
The mussels au gratin with parsley panura arrive with a roasted lemon and suck from ceramic shells, the ravioli stuffed with sea bass tartare are served on a liquid "Panzanella" and salicornia, the pasta is all homemade (more or less cooked) , depending on who sits at the table), Cacciucco is "instantaneous", the gnocchi are plated and seasoned with Parmesan cream, anchovies in saor, crunchy dried tomatoes and taralli. Crabs, lobsters and lobsters come out of the tank, as used in the East where the fish is chosen alive and per kg. The lobster can be ordered in different ways, but for everyone the favorite recipe is the Catalan lobster – surprisingly the most loved dish by the people of Prato. And on these, whether they are of Chinese or Tuscan origin, there seems to be no difference whatsoever. In the end, fruit, just like it is made in China, but with the mediation of having made it a real dessert: from the province of Salerno come the little fruits of Gelateria Matteo, an original recipe. And always to put everyone in agreement, we drink Italian bubbles and Champagne.

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Tomato, basil, wheat, hot pepper and eggs. The notes of the journey of the chef Davide Oldani in the name of transparency and quality

How are good things done? This was a question that prompted chef Davide Oldani to leave on a journey to the origins of Goodness. The series produced by Barilla awaits us on Saturday on Rai 1 at 11.30

The journey in Italy of chef Davide Oldani to discover the tomato continues and this time it will be the turn of the basil. An aromatic herb, a symbol of Italian cuisine and narrated in first person by who this raw material cultivates and works it. The same people protagonists of the series "Alle Origini della Bontà" a journey into the world of growers and producers who make the ingredients that arrive every day on our tables special.

The meetings of chef Davide Oldani

To characterize every episode of the series, the stories of the characters involved and ready to tell with enthusiasm and emotion their activities. There are those who get up early in the morning to go to the fields to work, who became a cook thanks to the passion transmitted by their mother and those who left a theatrical career to cultivate the land as did his parents.
"There is a great passion on the part of young people on what is the earth. I have seen girls and boys return to their roots facing many challenges for the sake of tradition. Like Marianna Masselli, the agricultural entrepreneur who after a long period in Rome where she worked as a theater critic, returned to Puglia, a land that was not easy, to become a peasant woman. It's a beautiful thing, almost unique. Passion, intensity of work and hard work give a triple value to his choice, also because the final result of his work is to nurture people », chef Davide Oldani told us.
And speaking of young people, he told us something more about the project of the Olmo school in Cornaredo where he is a mentor and teacher for about a year and a half: "For me it is very satisfying that the guys follow the vein of my kitchen, specifically the passage of a recipe from tradition to innovation as you will see at the end of all episodes of Origins of Goodness ».

The next episode, the basil

In this regard, in the episode dedicated to the basil that will air the November 17 at 11:30 am on Rai 1, we will see the starred chef struggling with the pasta and basil. His motto in the kitchen and the guideline that characterizes his recipes is "less is more", an idea that will explain carefully to us and to the young students of the Olmo di Cornaredo school, with a flat balanced between tradition and innovation. But before arriving here, immense green fields will welcome chef Davide Oldani, ready to meet Giuseppe Bonati. The basil grower for Barilla will talk about the challenge at km 0 launched by the company, but also the best time to collect the green leaves that he cares with dedication in the countryside of Parma.

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The chili

The third episode of the project Alle Origini della Bontà Barilla will instead focus on the chili pepper. Emblem of the south and of many regional recipes, it is anything but an ingredient devoid of culture. To confirm it the Professor Enzo Monaco, the Director of the Museo del Peperoncino that will tell us its history and origins. To know all the potential in the kitchen instead, we can count on the guidance of Michelangelo Citino, chef of the Michelangelo restaurant in Milan. A chef with a Milanese accent and the Calabrian blood that as a young man joined the hotel school to follow a friend's dream. The man who inspired his dream today no longer makes the cook, while Michele, as he calls his friends yes. The episode will air on November 24 at 11.30 on Rai 1.

The egg

To close the series Alle Origini della Bontà, the journey of chef Davide Oldani to the discovery of the egg, one of the basic ingredients of the traditional pastry. The December 1st, again at 11.30 on Rai 1, we will discover all the secrets thanks to the Antichi Sapori trattoria. Since 1995 Davide Censi, patron of the restaurant, carries on the family tradition preparing the same pastry and cappelletti in broth of Mother Teresa who inspired it. But there will also be space to talk about nutritional values, animal welfare and correct nutrition.

See for yourself

The journey At the Origins of Goodness has led us to look closely at some of the most important raw materials for Barilla. But also for us. As they are all those told in the site Look Tu Same, a project created by the company to let us know his world in more depth. Ingredients, stories, but also answers to the most frequently asked questions and the possibility to visit the fields of Barilla and its establishments thanks to Google Street View. Also on the site, we will be able to view the videos, the insights taken from the series At the origins of Bounty. The protagonists of the site for this year are the recipes created by chef Davide Oldani and all the chefs who, by episode, have accompanied him on this journey.