Tag: delicate

a delicate masterpiece of Italian cuisine – Italian Cuisine

The tomato ricotta gnocchi embody the excellence of Italian cuisine, representing a first course refined and delicate. Their preparation, based on the use of simple and genuine ingredients, lends itself to various gastronomic occasions, such as formal lunches or dinners, where the recipe stands out for its delicacy and balanced combination of flavours. Originating from the Italian tradition, this one vegetarian recipe it is a culinary excellence that can be appreciated all over the world. Although the dish is not linked to a specific region, it represents a fusion between the creaminess of the cheese and the freshness of the tomato, reflecting the diversity of Italian gastronomy.

Their versatility makes them suitable for all seasons, although they are often enjoyed more during the colder months, when the desire for comfort food is more pronounced. The history of gnocchi dates back to Italian home kitchens, where housewives, with skill and dedication, developed the recipe to create a dish that blends tradition with a touch of modernity. The soft and light dough, combining with the different flavors present in the preparation, offers a unique tasting experience. Finally, the dish is enriched by fresh notes of basilcreating a sensation of lightness, which makes this food an ideal choice for those looking for a delicate, vegetarian option.

Spelled and lavender tagliatelle, an easy and delicate dish that tastes like summer – Italian Cuisine

An easy and effective first course, to be accompanied with a fresh and delicate wine such as the Marche Passerina La Ferola Igp di Costadoro

Tagliatelle they are a very versatile dish, which goes well with meat, fish or vegetable sauces. They are prepared with flour and eggs and precisely in the choice of flours you can play to give the tagliatelle a more delicate or decisive taste. We tasted them with spelled seasoned with a sauce of courgettes, courgette flowers and lavender flowers, prepared by Vanessa Visconti, chef and director of Cabbages in snack, a restaurant as well as a cooking school, located in the quiet of a late '700 building, in Corso Magenta, one of the most beautiful areas of Milan.

Spelled and lavender, for a very summery taste

The burnished color of the tagliatelle and the deep purple lavender flowers are a striking color combination that immediately gives the heat of summer, first to the eyes and then to the mouth. The combination of chopped lavender flowers to add to the zucchini sauce leaves a delicate yet recognizable flavor in the mouth, especially thanks to the use of fresh, fragrant flowers. The result is a refined, balanced and fresh dish, absolutely irresistible. That deserves the right pairing with wine.

The recipe for spelled and lavender noodles

Mix 600 g of spelled flour with 400 g of semolina on a pastry board. Add 8 eggs and knead quickly with your fingers or with a planetary mixer, until the dough is compact and elastic. Wrap it with plastic wrap and let it rest in the fridge for 2 hours. At this point, roll it out with the help of a rolling pin on a floured surface, in a long and thin strip, which you can insert into the special machine to roll out the dough. Once you have obtained a thin sheet, fold it over on itself and with the help of a knife cut it into strips of the same width. If you have the special appliance to be mounted on the planetary motor, this operation will be done in an instant! Leave the tagliatelle on a floured surface and prepare the sauce. In a saucepan, sauté two cloves of garlic in a little oil. Once they are browned, add the washed and sliced courgettes and cook for about 20 minutes. Seven minutes before turning off the heat add the courgette flowers. Now prepare the Parmesan cream, whisk together in a bowl, the grated Parmesan and the milk: pour them a little at a time and blend, so you can decide the consistency to be given to the cream. Put a pan with water on the fire and when it is boiling add salt and dip the noodles. Add a drop of oil to the water to prevent it from sticking to each other. After a few minutes, drain them and prepare the dishes: on the bottom, place a few spoonfuls of Parmesan cream, then pour the tagliatelle and then the zucchini sauce. Finish with a generous sprinkling of chopped lavender flowers. Bring to the table very hot.

And now the wine….

A delicate dish like that of lavender noodles should be accompanied with a fresh, fragrant and persistent wine. The ideal combination is with La Ferola, a Passerina from the Marche winery Costadoro, a wine with a straw yellow color, which releases aromas of yellow pulp fruit, citrus and in the mouth it has a pleasant freshness and minerality. Serving temperature 10 °.

The biancomangiare, a simple and delicate dessert, quick to prepare – Italian Cuisine

It is an easy dessert to prepare and that can be served in many ways: fresh fruit, chopped almonds or, for the sweet tooth, with melted chocolate

In history, the blancmange it was a savory preparation, made with turkey or chicken meat, rice flour diluted in goat, sheep or almond milk and cooked for a long time, until the liquid had thickened. There was also a version in which the chicken was replaced by fish such as pike or trout. In the seventeenth century, biancomangiare became a soup and also a milk-based sauce with which to season boiled meats. The hallmark of all these recipes was the white color of the ingredients.

Blanc manger, the name with which it is mostly identified currently, hides a French origin. From France then it would spread throughout the West, becoming a sweet and no longer salty preparation, a almond and fresh cream base.

The Sicilian version

This dessert is part of traditional Sicilian sweets, and its origin dates back to the Arab domination of the island. The famous ones are used here Noto almonds, very fragrant, and, in the Platani Valley, orange or lemon zest is also added to the milk, for a fresher flavor. In the province of Ragusa, on the other hand, Mangiarbianco is served with drops of local honey.

The recipe for blancmange

Ingredients

200 g peeled almonds – 150 g sugar – 500 ml fresh milk – 500 ml fresh cream – 16 g fish glue – 1 tablespoon of Cointreau

Method

First heat the milk in a saucepan without boiling it. In a mortar, chop the almonds until they become a grain. If you prefer, you can use a mixer. Add the sugar to the almonds and pour everything into the milk. Masculate well and leave to infuse for a whole night. After this time, filter the milk with a tea towel. In a bowl, soak the gelatine in cold water and, when it is soft, squeeze it and add it to the almond-flavored milk. Put the milk again in a saucepan to heat, until the gelatine has completely dissolved. Wait for the mixture to cool and then add the spoonful of liqueur. Meanwhile, whip the fresh cream until stiff and then, with a spatula, add it to the milk, mixing from the bottom upwards, making sure that it is not disassembled. At this point, pour the blancmange into a container and leave to cool in the fridge for 4 hours before serving. You can pour it in individual cups, for a more elegant table.

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