Tag: Dinner

Dinner in safety – Italian cuisine – Italian Cuisine

Could it be the solution created by a French designer to easily protect customers in the restaurant?

After a sleepless night, the next morning, talented French designer Christophe Gernigon gets up with an idea. Build one protective bubble "Single portion" for customers who go to the restaurant, one for each cover, inspired by the hairdresser's helmet that he had seen so much from his 98-year-old grandmother Memè. Since his landing from Normandy in Paris, he had already had many ideas in his career as a designer, but the plexiglass helmet designed to dine safely at the restaurant, in a world distressed by Covid19, really seems to be the turning point. He runs to a trusted craftsman and together they make the first prototype. "I wanted something protective, but aesthetic at the same time, that would reassure but not imprisoned, and where the acoustics would be perfect" says Gernigon. And then here is the "bubble" renamed Plex'Eat, of a special light and thin plexiglass, to be easily sanitized at every change of service. Single or larger for couples, Gernigon with this idea is traveling around the world. Japan, the United States, Australia and of course France, are just some of the countries from which orders rain because it seems to be the solution that restaurateurs are looking for. «There will be an intriguing lamp shade effect on the head and it can also work for shops. Many jewelers and certain offices have asked for it even though the restaurant remains the ideal place, "he adds. «It measures 80 cm in diameter and 60 to climb and rests on a metal ring. It is very easy to disassemble, clean and put back in place .

And if you are going to say that it is all plastic, Christophe replies: "in reality we have used a recycled and recyclable material that can last up to a year if treated well". And now the crucial question, the cost. «150 euros VAT excluded for each helmet. It is produced by Sitour.

Lidia, what are you preparing for dinner? – Italian Cuisine

I met Lidia Bastianich last summer in New York when I was filming Italian flavor with Food Network. What a woman. We were at Felidia, her flagship restaurant which opened in 1981 together with her husband Felice, on the Upper East Side where they offer excellent cheese and pear ravioli. On that summer day we talked about life and her almost centenary mother who still lives in Queens today and has a large vegetable garden. If in Italy she is known for her participation in Masterchef Junior, in the United States she is the woman who represents Italian cuisine with dozens of books, TV shows with Lidia's Kitchen and a long list of restaurants in Manhattan and America (some with Eataly) in partnership with the children Tanya and Joe. Today I am pleased to have you hosted in #oradicena to talk about cooking (and life) and on the American channel to chat about pasta in #buttalapasta.

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Macaroni alla pizzaiola are a rich and tasty first course, perfect for a family lunch or a dinner with friends. – Italian Cuisine

Macaroni with pizza maker they are part of those recipes of the Campania tradition loved by everyone, from north to south, because they fully reflect the Mediterranean taste that distinguishes us so much. A format of pasta, macaroni, capable of enclosing all thearoma of tomato sauce e the freshness of oregano, the pungent touch of garlic, and the sweetness of mozzarella. The passage in the oven to make everything more crisp on the outside and stringy on the inside. An easy recipe to prepare, a dish that becomes better if eaten the next day.

Quality ingredients for macaroni with pizza maker

Macaroni alla pizzaiola are a dish made of few ingredients, and as happens in these cases, the result of a seemingly simple recipe is given by the quality of the raw materials. Tomato can be one pulp or a pass, if you have fresh and ripe tomatoes such as coppery or San Marzano, blanch them for a few minutes, peel them and chop them. The pasta that is artisanal and bronze-drawn, and the mozzarella choose it from a fiordilatte or one of hoaxthe first is more delicate, the second with a more intense taste.

The recipe for macaroni with pizza maker

Ingredients for 4 people: 500 g macaroni, 400 g mozzarella, a spoonful of oregano (fresh or dry, as you prefer), 1 clove of garlic, 500 g tomato pulp, extra virgin olive oil, grated zest of one lemon (optional), salt.

Method: in a pan fry in a little oil a clove of peeled garlic, when it is golden brown add the tomato pulp and cook until it has shrunk. In a saucepan with plenty of salted water, boil the macaroni and drain them three minutes before the end of cooking. Take a baking sheet, grease it with a little oil and start making layers of pasta, tomato and mozzarella cut into slices, until all the ingredients are finished. Finish with the mozzarella, sprinkle with the oregano and bake at 180 ° until the cheese has completely melted. Serve hot and stringy.

Macaroni alla pizzaiola: better the next day

The macaroni alla pizzaiola made in the oven are irresistible as soon as they come out of the oven, but if they advance, do not despair because they belong to those dishes that, if left one day, become even better. The flavors they mix well, the crust that forms on the surface by heating them makes them even more appetizing. In short, it would almost be convenient to leave them on purpose, to taste them even more the next day. If you want to taste them at best, before putting them to heat in the oven, add a little more tomato sauce and sprinkle the surface with a handful of Parmesan. And then prepare to delight yourself, mouthful after mouthful.