Tag: dish

Sanremo 2019: a dish for every big one – Italian Cuisine

We made a game: we took an artist and based on the origin and his temperament we have matched a traditional local dish. Here's what came out

Playing with the geographical provenance of an artist is easy. Just take the typical dish of his city, imagine that he has eaten since childhood and you're done. Also applies to the twenty-four big of the 69th edition of the Sanremo Festival that, never like this year, they seem to concentrate their attention above all on two regions: Lazio and Tuscany. In fact, there are seven artists from Rome and four who move from the Tyrrhenian coast. Few from the south of Italy (Arisa, Loredana Bertè, Ghemon, a member of Il Volo, Nino D'Angelo and Livio Cori); two of foreign origins: Einar from Cuban parents and Mahmood from Egyptian father. Notwithstanding the fact that many of them have never expressed themselves on food preferences, we decided to play a little, to think of traditional dishes that could well marry with the temperament of the artist in question.

Here is the result

Achille Lauro (Rome): unpredictable, a bit 'cursed, the phenomenon of young people seems a strong flavor, which does not admit nuances. The tripe alla Romana, prepared with mint and made savory by pecorino romano, could be the native dish that represents it more.

Anna Tatangelo (Sora): Lazio origin, but Neapolitan heart, the singer is one that does not send them to say. A beautiful soup of Fronne and Patanne, pride of Ciociaria, with its strong and spicy notes, could be for you.

Arisa (Power): peperino temperament, but delicate voice, very elegant. The Canestrato di Moliterno, with its sweet and sometimes particularly savory flavor, seems to fit perfectly.

Boomdabash (Salento): the group has the rhythm in the blood and their sounds are catchy and difficult to forget. A bit like the Rustico Leccese which, with the warm béchamel and the fragrant pastry, remains indelible in the memory of whoever tasted it.

Daniele Silvestri (Rome): delicacy is necessary for the poet of Italian song. A nice tart of anchovies and endive, able to open the stomach and awaken the flavors of the past, seems the right compromise.

Einar (Cuba): the vibrations are Cuban in all respects. Pure in the kitchen. For him we chose the Robe Vieja, a slow and juicy slow-cooking stew that his fans would probably hurry to prepare them if they were their guest.

Enrico Nigiotti (Livorno): true to the bone, here we play at home: a beautiful traditional Caciucco and passes the fear.

Ex-Otago (Genoa): the group embodies well the vibrant soul of the city, which ranges from tradition to modernity with great skill. For us, we chose the Pansoti with the walnut sauce because the classic, after all, never dies.

Francesco Renga (Udine): one who is at home at the Festival and who every time he sings awakes a spell. A bit like the taste of Muset and Bruade: try to believe.

Federica Carta and Shade (Rome and Turin): a new couple that could give life to a mix of two dishes: the Gricia, white version of the Amatriciana, and the Agnolotti del Plin. First and second from the assured goodness.

Ghemon (Avellino): for what could be the revelation of this Festival we return to Campania. Never dish was more apt than the Pertecaregna Baccalà, with the classic crusco pepper and extra virgin olive oil.

The flight (Agrigento, Bologna, Roseto degli Abruzzi): do we make a first course, a second course and a dessert? We risk the Penne alla Norma, the typical Bolognese Friggione and the Almond Torrocino for dessert.

Irama (Carrara): the winner of Friends and idol of teenagers can only be a Fugasa with raisins and pine nuts. Sweet and for all tastes.

Loredana Bertè (Bagnara Calabra): unpredictable, strong, decidedly spicy. We go to Pesce Spada alla Bagnarota, prepared with tomatoes, capers, olives and a pinch of chilli and who we've seen has been seen.

Mahmood (Sardinia, Egypt): Sardinian mother and Egyptian father, but he was born in Milan. Let's then take the Milanese Risotto to start, a nice Kebab with lamb meat and the Ittiri Papassini to finish.

Motta (Pisa): here it is better to play the traditional card straight away. Let's go to Stoccafisso alla Pisana, with potatoes and coriander, so we do not take risks.

Negrita (Capolona): we would perhaps not play the Arrosticini di Agnello, perhaps? We would say no.

Nek (Sassuolo): let's go to Fettuccine Capricciose, made with cauliflower, mortadella, pancetta and pepper. Because he will also sing songs of love, but we can not certainly say that Filippo has no character.

Nino D'Angelo and Livio Cori (Naples): too obvious the Pizza and the Babà? So let's say Scarola Stuffed and Aubergines at the Pullastiello. So much is digested the day after tomorrow.

Paola Turci (Rome): if we do not drop the ace of the Carbonara now we do not lower it anymore, or not?

Patty Pravo and Brig (Venice and Rome): given the risk of the couple, we risk too: Tonnarelli Cacio and Pepe for first and Liver at the Veneziana for second. Then tell us if you can get up from the table later.

Simone Cristicchi (Rome): tradition, delicacy, but also a bit 'of unpredictability. Let's make the artichokes to Giudia, which never disappoint.

Last (Rome): here we enter once again the poetry and the delicacy and more poetic and delicate of the Saltimbocca alla Romana just nothing comes to mind.

Zen Circus (Pisa): Pici with Ragù. And we do not think about it anymore.

20 ideas to turn the minestrone into a delicious dish – Italian Cuisine

Shells of organic black beans Fior di Loto

Or the soup or the window. But when it comes to minestrone, what is the alternative?
The good news is that we have identified at least 20. Per transform it, enrich it and finally make it a greedy dish. To ensure that one of the traditional dishes of our kitchen is not perceived as a punishment by the children of the house and that for others does not represent the healthy meal of which, if we could, we would do without it. Why that mix of legumes, vegetables and tubers can be much more than a simple vegetable first course. Before discovering all the alternative recipes to the original, let's talk about the basic preparation.

How to make a good soup

This dish is composed of different ingredients that are combined in a recipe with a simple and ancient flavor. The first rule for a good soup is focus on the variety: different flavors will know how to meet and blend, balancing intensity, sweetness and different textures.
In this regard, it is important balance the presence of watery ingredients with potatoes and beans, able to give shape to our dish. Adding pumpkin, peas and carrots, will instead ensure a touch of sweetness in pleasant contrast with the onion's agro and the intense taste of some vegetables such as black cabbage.
Another important rule to follow is the seasonality. Choosing more seasonal ingredients will guarantee us a better result in terms of flavor and recipe and will push us to prepare a different soup at any time of the year.

Fresh or frozen?

The most obvious answer would lead us to recommend using only fresh and freshly purchased ingredients. This practice would guarantee you an optimal result, but it provides that you follow some often complicated procedures at the organizational level. The first is that of soak the vegetables at least 12 hours before cooking and the second, of buy small quantities of different vegetables from your trusted seller which then reduce into small pieces and put on the fire along with the vegetables. A good alternative can be to rely on mixes specially prepared by fruit and vegetable shops which have the advantage of being ready for cooking, but also customizable.
If you rely on a frozen product instead, always enrich it with fresh ingredients. Some tomato fillet, a little one potato cut into cubes, of the green beans or pumpkin, but also leeks, spring onions and black cabbage or savoy cabbage, will know how to transform a preparation that otherwise risks boring.

In pieces or past?

This is just a matter of taste. The minestrone fact offers different flavors to each spoon if served in pieces, while it is more homogeneous when it is passed. The ideal is to alternate between these two modes in order not to get bored, but also to take into account the fact that in case we needed many fibers, it is preferable to eat the minestrone as it appears after cooking. For an even more effective result, we can focus on the addition of pasta or brown rice.

Which paste to put?

One of the pastas traditionally used for minestrone are i fingering. Capable of keeping the cooking and small enough to accompany each spoonful, they are ideal for enriching an otherwise poor carbohydrate dish. If you prefer a long format, you can use some broken spaghetti, perhaps choosing wholemeal or spelled. Currently on the market find various types of wholemeal pasta or spelled base, lentils or peas. Minestrone is one of the best ways to try them and appreciate their rich fiber and rustic consistency.

Our alternative recipes

And now that we have reviewed the rules of the classic recipe, it is time to enrich it with ingredients that can transform a simple and plant-based first course into a rich dish. In the gallery below, our 20 ideas to turn the soup into a greedy dish:

Vegetable Lo Mein

by Pam on October 31, 2012

I found this recipe on MyRecipes^[1] and thought it would pair perfectly with the Orange-Ginger Shrimp Skewers^[2] and the Garlicky Green Beans^[3]. It was easy to make and a great way to use up the extra veggies I had in the refrigerator. I used whole wheat spaghetti instead of Chinese egg noodles so this dish would be a bit healthier and I really loved the nutty flavor the noodles gave to the dish. My children, on the other hand, said they liked the dish but they didn’t like the noodles as much as the noodles their favorite Chinese restaurant used. I told them that they were MUCH healthier than the other noodles but they didn’t seem to care about the health benefits – weird. Anyway, I loved this side dish and thought it went really well with the rest of the meal.

Cook noodles in salted water per instructions. Drain and mix with the sesame oil. Combine the hoisin and soy sauce together in a small bowl then set aside.

Heat 1/2 tbsp into a large skillet over medium high heat. Add the mushrooms, carrot, bell pepper, red onion, and green onion, and cook, stirring often, until softened, about 2-4 minutes. Add the ginger and garlic and cook, stirring constantly, for 1 minute. Remove from the skillet into a bowl and set aside.

Add the other 1/2 tablespoon of canola oil to the skillet and add the noodles. Cook, stirring often, for 3-5 minutes or until light brown. Pour the hoisin mixture onto the noodles followed by the veggies, sprouts, and half of the cilantro. Stir until evenly coated and well combined. Pour into the serving dish and sprinkle with the remaining cilantro. Serve immediately. Enjoy.

Print^[4]

Vegetable Lo Mein

Yield: 4

Prep Time: 15 min.

Cook Time: 20 min.

Total Time: 35 min.

Ingredients:

8 oz Whole wheat spaghetti noodles, cooked per instructions
1/2 tsp sesame oil
2 tbsp hoisin sauce
1 tbsp soy sauce
1 tbsp canola oil (divided)
1 cup of mushrooms, sliced
1/2 cup of shredded carrots
1/2 cup of baby bell peppers, sliced
1/4 red onion, sliced
2 green onions, chopped
1/2 cup of mung-bean sprouts
1/2 tbsp fresh ginger, minced
3-4 cloves of garlic, minced
2 tbsp fresh cilantro, chopped (divided)

Directions:

Cook noodles in salted water per instructions. Drain and mix with the sesame oil. Combine the hoisin and soy sauce together in a small bowl then set aside.

Heat 1/2 tbsp into a large skillet over medium high heat. Add the mushrooms, carrot, bell pepper, red onion, and green onion, and cook, stirring often, until softened, about 2-4 minutes. Add the ginger and garlic and cook, stirring constantly, for 1 minute. Remove from the skillet into a bowl and set aside.

Add the other 1/2 tablespoon of canola oil to the skillet and add the noodles. Cook, stirring often, for 3-5 minutes or until light brown. Pour the hoisin mixture onto the noodles followed by the veggies, sprouts, and half of the cilantro. Stir until evenly coated and well combined. Pour into the serving dish and sprinkle with the remaining cilantro. Serve immediately. Enjoy.

Adapted recipe and photos by For the Love of Cooking
Original recipe by MyRecipes

References

^{^} MyRecipes (www.myrecipes.com)
^{^} Orange-Ginger Shrimp Skewers (www.gordon-ramsay-recipe.com)
^{^} Garlicky Green Beans (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)

Gordon Ramsay Recipes

Tag: dish

Sanremo 2019: a dish for every big one – Italian Cuisine

We made a game: we took an artist and based on the origin and his temperament we have matched a traditional local dish. Here's what came out

Here is the result

20 ideas to turn the minestrone into a delicious dish – Italian Cuisine

How to make a good soup

Fresh or frozen?

In pieces or past?

Which paste to put?

Our alternative recipes

Vegetable Lo Mein

Vegetable Lo Mein

Vegetable Lo Mein

Ingredients:

Directions:

References

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