Tag: Dream

Sardinian fregola in 10 recipes that make you dream of the sea – Italian cuisine reinvented by Gordon Ramsay

La Cucina Italiana

Do you dream of the sea, perhaps even in winter? Then you must try Sardinian fregola in 10 recipes with guaranteed excitement. There fregola Sardinian it is one of the most famous dishes on the island. Also called fregola or it’s cool, it’s a paste semolina with a very ancient history: according to Statute of the Millers of Tempio Pausania dating back to the 14th century, its preparation had to take place exclusively from Monday to Friday, so as not to consume the water necessary for agricultural work on Saturday and Sunday. Its name comes from Latin frisarethat is to say mince, crush, crumble. In fact, fregola is prepared in exactly this way, appearing in the form of small grains.

How to make Sardinian fregola

Fregola can be easily done prepare at home with three simple ingredients: 400 g of durum wheat flour, 200 ml of water and a pinch of salt. Pour the semolina flour onto a pastry board and slowly pour the warm, slightly salted water into the centre. Then, with a circular motion of your fingertips, rub the dough until it forms small balls. It doesn’t matter if they are slightly different in size! Leave a cloth to dry and rest overnight. In the end, toasted the fregola in the oven at 200° for about 15 minutes: in this way it will take on its typical brown color and the flavor that makes it unique. All that remains is to cook it following the chosen recipe.

Fregola with clams: traditional recipe

According to tradition fregola is prepared with clams (or cockles), a type of mollusc a little smaller than clams. There are different ways to make this dish: there are those who prefer it with gravy tomato and who blankwhoever prefers risotto the fregola and who instead serves it how soup. Try this recipe: you will need 1 kg of clams, 300 g of tomato puree, 250 g of fregola, oil, salt and parsley.

First, drain the clams: wash them and leave them in water and salt for at least an hour; finally rinse them. Cook the molluscs in a large saucepan with garlic and extra virgin olive oil for about 4-5 minutes, until they open. Once opened, separate them from the shells (you can remove all the shells or just half. Recover the cooking liquid by filtering it through a fine mesh strainer.

Heat the extra virgin olive oil with two cloves of garlic and start cooking the tomato. After 10 minutes add the fregola, add the liquid from the clams and cook according to the cooking time (about 15-17 minutes). At the end of cooking, add the clams, complete with chopped parsley and serve.

Sardinian fregola: 10 delicious recipes

There fregola with clams it is a great classic, but in Sardinia there are many other typical meat-based recipes, in particular soups and soups. There frigola in broth of meat or the fregola with sausage they are very tasty alternatives, but you can also opt for imaginative vegetarian recipes and even serve it coldlike a rice or couscous salad.

Make a toast to celebrate life and dream big – Italian Cuisine

Stefano Cavada in his kitchen during the Veuve Clicquot Masterclass
Irene Berni, the great house of Valdirose
The great house of Valdirose
Veuve Clicquot Yellow Label
Veuve Clicquot Rosé

Dream big, bright and beautiful. It seems a contradiction at the end of 2020, and instead this is precisely the hope for the future that the Maison de Champagne Veuve Clicquot looks to. Never stop dreaming, not even of difficulties, and doing it big has been the motto of the winery since its foundation, made famous thanks to a young woman, widowed, and in a few years became La Grande Dame de la Champagne, one of the first its era and a pioneer of innovation in the world of bubbles. A daring woman who still teaches us today how necessary it is to be, just like right now. In fact, this crisis can be an opportunity to change our lives for the better, reinvent ourselves, chasing your dreams and finally turn them into reality.

It is not a utopia, and that is why Veuve Clicquot has brought together the community of New Makers, men or women, coming from all over the world and from every generation who have subverted established codes, changed the cards and shaped a new future. Authentic voices of a possible change, the New Makers constitute a young culinary avant-garde that breaks all diktats, an international community to which they have joined from Italy Stefano Cavada, South Tyrolean food influencer is Irene Berni, who changed her life to open her bed & breakfast in Tuscany, Valdirose. We went to ask them how bold they had to be in this past year and how big they dream for the near future, but to find out more, visit the Maison's website.

I also innovated my dreams
Stefano serenely admits "This year's programs have practically all gone wrong! But that's not why I stopped dreaming and starting new projects to develop. Indeed, the new situation we are experiencing has been an engine for creativity and the desire to do. The digital tools they allowed us to do a lot, and I spent whole days in my studio-kitchen, Essen, where I shared recipes every day, step by step ". It was a success “those who followed me, cooked, republished, asked me for help but above all they needed create relationship, to have an exchange, to interact and I also noticed that I wanted to know more. They have been brave, and many have done things they have never done before. I am happy to have given my small contribution and to have given a moment of courageor, to have helped to reach a goal and to have made someone at least a little happier ".

Many firsts in this 2020
However, the first few times were not lacking even for Stefano, who, accustomed to the TV, social or YouTube camera, had never conducted a lesson online, live, with the public connected from home. He did it for the #clicquotathome pilot project, cooking and teaching his chestnut flour tagliatelle, speck and mushrooms to the 20 lucky ones who grabbed a place in the two Masterclasses organized by Veuve Clicquot with the contribution of Tannico, who packed the boxes with all the ingredients and sent parcels all over Milan.

At Christmas, the same menu and a table joined by social networks
Now it's Christmas, will you spend it differently? “In Brescia, as a couple, for the first time away from my family in Bolzano unfortunately. But I will also cook the traditional menu and my grandmother's recipe for anolini and so even if only with a photo and a video call, it will be like sharing the table with my parents and my sister. And then we will make a toast, because we must not stop celebrating the important moments ".

It is in difficulties that one finds the strength to react

Irene instead we join her at home, the one that opens every year to her guests in Tuscany. Did you have to downsize the dreams you had? “I am a person who finds them in difficulties opportunity, and I would say that I had never found so many, but in my life all the most beautiful things have been the consequence of horrible events! I realized that difficulties are needed to find the stimulus and move in new directions. When all goes well, we get lazy. In this year I have looked for alternatives: I have realized the dream of making a digital diary, a new project, and working I have made sure that there was a positive side ".

Cleaning, and appreciating quality

"This year was also an opportunity for a strong reflection on one's life, on what makes us feel good, starting with what surrounds us. “By cleaning up most of our habits in our lives, we found ourselves appreciating the quality: of food, wine, sleep, time with family, primary things. This will improve us, today we are looking for more substance, we have learned to desire, to plan, to choose more carefully and I believe that those who do things well will benefit from it. I believe we have rediscovered the value of things, of quality, of importance. And even small things have become a party, of occasions that you want to celebrate. We do it at home with a toast, an exercise in gratitude that this New Year will take on a new value ”. We toast to the new, dreaming big and a bright and beautiful future.

Stefano Cavada in his kitchen during the Veuve Clicquot Masterclass
Irene Berni, the great house of Valdirose
The great house of Valdirose
Veuve Clicquot Yellow Label
Veuve Clicquot Rosé

Ferrarelle and the dream of an impact world -1 – Italian Cuisine

The new Ferrarelle bottle in recycled plastic and the limited edition that invites the little ones to actively participate in recycling

The new 50 cl bottle Ferrarelle in recycled plastic arrives in supermarkets with a launch dedicated to the consumers of tomorrow. To give voice to the operation with which the brand expands its offer with a bottle made with 50% R-PET (PET recycled directly by the Company in the maximum percentage level permitted by law) presented a new label created in collaboration with the famous duo Me Contro Te.

But to complete the range of limited edition labels, also the three designed by children through participation in the competition launched in September “Let's draw an impact world-1” which invited the little ones to represent a sustainable world through a drawing.

An “impact world – 1 is a world where we all strive to remove more plastic than we use through proper recycling and we convince others to do the same.

To reach the dreamed level of sustainability, Ferrarelle has created the Presenzano plant which is entirely dedicated to recycling where it takes care of 20,000 tons of plastic every year, more than it uses to produce bottles with recycled plastic. For more information on R-PET, to stay updated on the activities of the Ferrarelle plant in
Presenzano and on the quantities of PET that the company is recycling, read here.

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