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A light dessert that enhances the goodness of vegan cuisine – Italian cuisine reinvented by Gordon Ramsay

A light dessert that enhances the goodness of vegan cuisine



In a saucepan, combine the strawberries, rhubarb, agave syrup and lemon juice. Cook over medium-low heat for 15-20 minutes, stirring, until the strawberries and rhubarb soften, forming a dense compound. Once ready, remove from the heat and leave to cool slightly.



the queen of sauces that enhances every dish – Italian Cuisine

the queen of sauces that enhances every dish


Bechamel is the queen of sauces. 10 rules to prepare the béchamel to perfection

There bechamel it is a sauce of French origin that has been part of our culinary tradition for a very long time now. It is also known as mother sauce because with the béchamel many other sauces are prepared, such as mornay which is a slightly richer version.
There are no lasagna and cannelloni without bechamel, but not even baked pasta and vegetable pies, or gratins of any kind.

Many buy it, perhaps because they don't know that preparing it at home is really very simple.
The ingredients and the steps are few, you just need to follow a few rules.

Ingredients of bechamel

Let's start with the ingredients first that for half a liter of béchamel are 500 ml of milk, 40 grams of butter, 40 grams of flour, salt and nutmeg.

How to prepare the bechamel

1. The fat part, ie the butter, and the flour according to the original recipe must have the same weight.

2. You need to use a pot with high enough sides. Better if non-stick.

3. Melt the butter over medium heat and then, if it is not clarified, wait for the bubbles to reduce, that is, the water has evaporated.

4. The flour should be added all at once and mixed quickly with a hand whisk.

5. Stir until the mixture becomes liquid and without lumps. This is the time when you need to be more careful.

6. Cook for a couple of minutes for the flour to taste and absorb fat.

7. The mixture of butter and flour is called roux and you can also use it to thicken other sauces or cooking stocks.

8. To prepare the bechamel, milk must be added to the roux. It must be cold and must be added in one go and mixed quickly.

9. Cook everything, stirring until it reaches a fairly thick consistency. Then lower the heat to low and cover for five minutes. The bechamel is ready when you veil the spoon.

10. When cooked, add a pinch of salt and nutmeg.

And if you want to prepare a quick bechamel try it with the microwave!

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McDonlads enhances Made in Italy with a new line of sandwiches designed by Joe Bastianich – Italian Cuisine

181438


It's a McDonalds who speaks fluent Italian what we met at the presentation of My Selection 2020 in via Tortona in Milan.

181438"And it's not just Dante's Italian, because the three new sandwiches have various local accents "he jokes Mario Federico, CEO of McDonald’s Italia. The manager refers to the origins of the ingredients of this premium line, which boasts the presence of Dop and PGI from North to South Italy, such as Asiago Dop, Pecorino Toscano Dop, Tropea Calabria onion PGI and Balsamic Vinegar of Modena PGI.

In fact, the collaboration between the multinational, the producers and the Italian consortia is not new: it started a dozen years ago, thanks also to the participation of the Foundation Qualivita is Origin Italy, born in turn by the Italian Association of Geographical Indication Consortia. Since then McDonalds Italia has used it 2 and a half tons of branded products Dop is Ipg for about 40 different products. And not only that: Mario Federico himself led a path that gradually led McDonald's to turn to 84% Italian suppliers, buying 94 thousand tons of raw materials from them every year, for an investment of 200 million euros.

At the moment, the excellences of almost half Italy, including meat, pass through the restaurants of the chain. "But the goal – explains the manager – is to expand the list of suppliers more and more, in order to one day have all the Italian regions represented".

181447The idea is to bring the Made in Italy informally also abroad. And in fact in Europe the green, white and red flag already flies in some recipes of the chain.

"If Italian products can only be enjoyed in a starred restaurant, where a course costs at least 40 euros, they will never have an interesting distribution" he observes sharply Joe Bastianich. “So initiatives like this are welcome. Here the target is mainly young people and the prices are those of the McDonalds tradition. Accessible for everyone ". He is the godfather of the three My Selection sandwiches.

Just hear him speak for a few minutes to understand who better than him. Musician, excellent cook, of Italian blood, but by birth and decidedly American culture and idol that transversely likes mothers, kids and even his grandmother. In practice, in a single testimonial there is everything that McDonalds wants to make appreciated with its premium 2020 collection.

181444How much is loved by young people was also seen during the contest My Selection Chef. In this friendly competition that took place during the presentation of the new collection, the protagonists were the students of hotel establishments Italian. The boys challenged each other with both theoretical and practical knowledge of our PDO and PGI excellence, under the watchful eye of Joe Bastianich and Raffaele Bellini, the chef who studies and tests McDonalds Italia's sandwich recipes.

How is a sandwich born? “I like to choose good products and listen to what people like. I study combinations of flavors and textures, I try and try again, I taste, I compare myself with colleagues and I propose recipes that are replicable with the same quality also in our restaurants "explains Raffaele Bellini. And for a moment he makes us imagine his work “It is a great team game, a machine with complex gears, where everyone's contribution is precious. And don't think that the kitchens where I work are so different from anyone's … they are the same, only the available technology changes ".

of Barbara Roncarolo
January 2020

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