Tag: day

First day of the Championship with the kitchen's Serie A – Italian Cuisine

The series A has started again and the long-awaited first day of the championship has not disappointed the Italian fans, who have witnessed games full of emotions at the stadium or in front of the screen

A full day of goal, where most teams expressed the best possible football, everyone clashed openly, a great start to the season for the A league and for i fantacalcisti, but also for ours FantaFoodBall. We see together, among the most heartfelt matches, which strong plates have fielded the various teams to support the debut of the first championship match, we have selected five.

Fiorentina 3 – 4 Napoli

Florentine steak VS buffalo mozzarella

Fiorentina at home ranks its best course, a second course that would tempt even the most convinced vegetarians, the beef steak Florentine style, while Napoli away brings the field buffalo mozzarella. And let's face it, at first this Napoli seemed to be a hoax half-first time taken by the excellent Fiorentina who was already thinking of getting to the bone and enjoying the victory. But when the Naples attack ousted or 'latt' there was nothing to do for the poor steak, now almost exhausted, and Napoli showed what "meal" was made.

Udinese 1 – 0 Milan

Pasta and beans VS Bollito

At 6 pm a bizarre aperitif was played, the home team served pasta and beans, while the guests responded with a boiled. A bit heavy as an aperitif, perhaps for this reason the meeting was boring and hardly fought. But to awaken us from the jumble, De Paul enters midway through the second half and decides to beat the corner for Becao's head who bags. Like the old couple Bud Spencer and Terence Hill, with a single blow of beans, Udinese defeats Milan who remained throughout the boiled game.

Cagliari 0 – 1 Brescia

Sardinian Porcetto VS Spiedo alla bresciana

Both teams have turned very well on the pitch, trying to express their best skills. Brescia, perhaps galvanized by the return to Serie A, sizzled his mombolini and small birds in midfield, while the porcetto tried to become crunchy and succulent at the right point. Like any big one spiedista this match was decided by a touch of a particular hand and Donnarumma did not fail the eleven-meter shot by snatching the first bite and the first victory since the return to Serie A.

Rome 3 – 3 Genoa

Roman-style artichokes VS Genoese Focaccia

Beautiful clash of regional delicacies among the teams, who challenged each other with an empty stomach to find themselves full-mouthed. Every artichoke followed a piece of flat bread until, with 3 artichokes and 3 focaccias, they all found themselves full and satisfied, taking home a point and a few extra pounds. Good job, everyone!

Inter 4 – 0 Lecce

Milanese-style tripe VS Pasticciotto

The inter made a great feast of typical leccese pasta, in the first time two dishes and not satisfied in the second double biss. The red yellow team, like ciceri e tria it seemed fried and boiled. Beginning with a bitter taste for the newly promoted, in short …
"Tripe" Inter for this Lecce!

It's all for this first day of the championship, see you next time, with other "goal" challenges

FantaPulcina Sara Suardi
FantaAllenatore Cristian Rodella

Zeppole (or staples) at all hours of the day – Italian Cuisine

A donut-shaped delight: here are the Neapolitan sweet donuts, better known as staples. To be enjoyed as soon as fried.

The donuts they are eaten for breakfast, as a snack, but also and above all at night, after an evening spent with friends (or at least those with a sweet tooth and tempting). Not to be confused with those of St. Joseph, which are eaten mainly on Father's Day, these zeppole are eaten all the year and at all hours.

In the different areas of Campania you can find them with different names: while in Naples they are called braces, In Salerno they are mainly spread with the name of zeppola. In any case, you can find them when and how you want them: bars, pastry shops or even special ones zeppolerie ensure the inevitable snack until late in the evening. A very sweet cake in the shape of a donut, fried at the moment, coated with sugar and possibly stuffed with creams of all kinds: hazelnut, white chocolate, dark chocolate, double chocolate, lemon, pistachio … A social ritual as important as the post-dinner coffee at midnight: do not go home before eating a zeppola or a croissant.

A long leavened in a place that can guarantee a constant temperature it is essential to obtain a really soft result. For this reason, larger-sized zeppole / staples found in pastry shops and bars are never replicated at home, where traditionally a variant is prepared instead. In addition to the reduced size, the difference lies in the ingredients: the home variant also includes the use of potatoes.

Below, the recipe for the irresistible Neapolitan staples or sweet zeppoline, to be eaten just fried!

The traditional recipe of Neapolitan zeppole or staples

Ingredients

500 g Flour 00
250 g Potatoes
70 g Milk
50 g Sugar
50 g Butter
25 g Brewer's yeast
3 eggs
Peel of a lemon
Fry oil
salt

Method

Boil the potatoes already peeled and mash them, helping yourself with a fork. Dissolve the yeast in milk at room temperature.

Beat the eggs with sugar, soft butter, grated lemon rind and a pinch of salt. Add the milk with the yeast to the mixture jumbled up with a whisk. Add the mashed potatoes and the flour, stirring until a homogeneous mixture is obtained. Cover the dough with a cloth and let it rest for 30 minutes.

Form the staples by creating cylinders of 2-3 cm thick and close them to create the classic shape donut. Place the staples on a baking sheet with baking paper previously sprinkled with a little flour, so that they do not stick. Cover with a cloth e let it rest for about 2 hours.

Fry a few donuts at a time, in a large pan with plenty of oil: they will be enough a couple minutes per side, until they are golden. Remember that it is important change oil often of frying and that the zeppole do not sink to the bottom of the pan, but remain afloat.

Allow to dry on kitchen paper, dip them in sugar semolina (or icing), covering them completely, and serve immediately. An idea? You can combine sugar with some cinnamon to flavor!

A historic Paris restaurant prepares 600 soufflés a day – Italian Cuisine

A French restaurant opened in 1961, Le Soufflé, is famous for its original soufflé recipe and serves up to 600 a day, both sweet and savory

Sink the spoon into a soft, fragrant and warm soufflé fresh from the oven is an exciting gastronomic experience, able to satisfy all our senses. Customers know it well historic Parisian restaurant "Le Soufflé", that since 1961 it serves as many as 20 different soufflé types, with seasonal proposals always different and original but all made following the original recipe. The restaurant numbers are staggering, as it boasts a daily average of 150 guests between lunch and dinner, about 600 soufflés served and 400-500 eggs used.

In France the unmissable destination for soufflé lovers

The soufflé, the jewel in the crown of French cuisine, was invented in 1742 and since then the recipe has conquered global catering and has been the subject of an infinite number of creative variations and experiments, both sweet and savory. To savor the original recipe and to experience an immersive and extraordinary culinary experience that has the soufflé as its absolute protagonist, a visit to the Paris restaurant whose name is precisely that of this traditional local dish is a must. Located in the elegant district of Place Vendôme, “Le Soufflé”, a small and refined restaurant, has a selection of 20 soufflés, both sweet and savory. Each soufflé made is light, soft and full of flavor embodies the secrets of French gastronomy, as well as fresh and seasonal ingredients. At Le Soufflé, in addition to the most famous recipe of cheese soufflé, you can taste savory soufflés with green and white asparagus, goat cheese and beetroot, foie gras, morels or truffles or sweet soufflé with raspberries, chocolate or liqueur. Diners can also opt for a three course soufflé menu, which consists of a small appetizer, a savory soufflé and a sweet one. It is good to know that in this case not only the main courses are considerably larger than the soufflé entrees, reaching up to about 20 centimeters in height, but it is possible to ask the waiters to pour you an additional layer of sauce.

The advice of the historic Parisian restaurant

Kitchen experts and enthusiasts are well aware that this delicious dish, slightly crunchy on the outside and soft in the center, which requires simple basic ingredients such as butter, flour, milk and eggs, is above all known for its executive complexity, which requires experience and technical skill. Its preparation, in fact, is considered a test bench for amateur and non-amateur chefs, in fact a minimum error is enough to have a disastrous result from a presentation and taste point of view. The knows it well son of the owner of the restaurant Le Soufflé, Josnard, which states that the recipe is simple but difficult to manage. For those wishing to try their hand at this test, the chef recommends using a powerful oven and pay close attention to the dosage of the various ingredients; if, for example, too many egg whites are used, the soufflé will deflate after cooking and if the egg whites are not mixed and carefully assembled, the soufflé will not rise sufficiently. Once you find the right formula for the basic recipe, you can finally indulge yourself with all sorts of stuffing.

Photo: Paris Restaurant Soufflé_Flickr_Pierre-alain dorange.JPG
Photo: Soufflé francese_Flickr_NourishingCook.jpg