It is not mandatory to be ‘Salt Bae 'for treat meat like a lover. He woos her, massages her, seduces her, and the people of the web love him madly. He is Nusret Gökçe and is the co-owner of Nurs-Et, a renowned steakhouse chain famous in Turkey and also in Dubai. But now, thanks to his video Instangram, has become a viral phenomenon all over the world. To make it magical, in addition to his spectacular skill with the knife, is his bold technique for salting the meat. The statuesque pose, the grim expression, the gaze rigorously hidden by glasses with a dark lens, and the panache with which he makes a cascade of coarse salt fall on the steaming meat speak for him. Practically salt the meat as if the salt were stardust. They say he intends to open a chain restaurant in Milan, but at the moment we don't miss it, as starred chefs like specialized restaurants have never been working very well on meat. You can see it in our gallery.
Let's take the number 1 of the last one The World’s 50 Best Restaurants, that of 2019. Mauro Colagreco del Mirazur in Menton, he created theComplete Hamburguesa as signature dish of the new chain of hamburgers CARNE in Argentina. Artisan bread, organic tomato, onion and lettuce, meat from grazing farms, cheddar cheese produced by hand, egg from hens raised outdoors on the farm, bacon from pig farms free of antibiotics and growth hormones, pickled gherkins preserved on the day of the harvest: nine luxury ingredients. "I wanted to redefine the concept of luxury, applying the principles of haute cuisine to an accessible and widely consumed food," says Colagreco. The talent par excellence of Italian cuisine, Riccardo Camanini – chef-patron of the starry Lido 84 in Gardone Riviera – reopened the restaurant proposing the ingenious Grilled rib steak in broth, with the cut of meat (the Podolica cow, Slow Food presidium) that comes from the famous butchery of Michele Varvara in Altamura. «I appreciated its flavor given by the richness in mineral salts and the good infiltrations of fat, which make it very succulent when cooked on the grill. We serve it in the center of a cold infusion of chives, bay leaves and rue leaves. " Pure poetry, in the Camanini style.
Veal in three services
If we talk about meat poetry, it is impossible not to take a look at what they are doing in Arzignano i very good brothers Damini – Giorgio in the kitchen, Gian Piero in the dining room and in the cellar – who manage the only starred restaurant in Europe, based on carnivorous cuisine. The novelty in the rich menu of Damini Macelleria & Affini is Calf Up and Down, a 'three services' dedicated to one of the delicate meats par excellence. «The fried head is first steamed in a pepper broth and then served with wasabi mayonnaise and sweet and sour white asparagus. The tail is prepared stewed and becomes the filling of a tigella, seasoned with green sauce. The carré is breaded with water emulsified hazelnuts and rosemary, subsequently cooked in the bbq and served with hazelnut powder. It is a dish that represents me because it uses various parts of the veal, in part not very valued ", explains Giorgio Damini.
The game of Le Calandre
Going 50 kilometers east, in the summer menu of the three-starred Le Calandre (Rubano di Sarmeola), you always enjoy offering a very personal vision of a traditional dish. Belly, rib and 'White King' pork sausage with Mediterranean sauce it is one of the novelties of the summer menu. «With the summer, the barbecue becomes a convivial pleasure and this is our idea based on one of the best Italian pork meats, explains the chef Massimiliano Alajmo. «We use three very enjoyable parts, cooked with great care and we enhance them with a brand new Mediterranean side dish. The pieces of meat are in fact accompanied by roasted aubergine with aromatic herbs, smoked aubergine puree, green beans and a onion glazed in a pan filled with a scent of chorizo and black olives.
Meat and the Mediterranean
A Florentine steak for ten days in the sea waterafter the classic maturation period, it is instead the last intuition of Riccardo Succi – the patron of the restaurant Asina Luna of Peschiera Borromeo, a reference point for meat lovers – which led to From Màr ®, meat with a unique taste, but also rich in beneficial properties and suitable for the nutrition of sportsmen and those who must follow a diet low in sodium, because it is naturally savory and there is no need to add salt when it arrives on the table. Confirming the value of the idea, the process was the subject of a study conducted by the Department of Veterinary Sciences for Health, Animal Production and Food Safety of the University of Milan. "Only purified Mediterranean sea water is used without chemical processes which, during aging, exchanges precious elements with meat by osmotic means", explains Succi who serves it perfectly. And in fact salting it is a crime …
Under the Madonnina
Speaking of Fiorentina, the Milanese version is having a great success at Toscanino Milan, the suggestive landing under the Madonnina of the network of Simone Arnetoli – Florentine DOC and great restaurant entrepreneur – which is based on the offer of specialties and excellences made only in Tuscany, from cocktails to desserts. And this is an intelligent provocation: a cut of Scottian breed of Chianina breed (from 1.2 kg at least, matured for 30 days) to be passed first in the egg and then in the Tuscan breadcrumbs, the one called 'sciapo' or 'silly', as the salt is totally missing from the dough. The result is a jewel of taste and texture, which hardly needs a knife … On the opposite side of the city, the concept of territory is the most distant: Massimo Minutelli, patron of La Griglia di Varrone, since its opening, it has decided to use meats from all over the world and in the finest cuts. Summer is marked by two new ideas, linked to the prestigious Wagyu Beef in Kamachiku: i mondeghili that is the typical meatballs that thanks to the curl of the Wagyu always remain soft and Japanese Street Food where a cutlet of Wagyu, high and cut into slices of three or four centimeters, is proposed in the middle of two small pieces of bread. A mini sandwich, practically, to be enjoyed in two bites and that in Japan they dream of …