Tag: Enjoy

Do you know how to best enjoy food? – Italian Cuisine

Do you know how to best enjoy food?

Foods are often like humans: it is only when you put them at ease that give the best of themselves. Served at the right temperature, cooked in the best way, cut comme-il-faut, food products are able to release all their aroma, intensify their flavor and (also) release their beneficial properties. Yeah, but what are these ideal conditions? Here are the ones that chefs and experts have revealed to us.

They wouldn't go never cooked but added at the end of cooking or directly into dishes, grinding them only just before consuming them so that fully maintain aromas and flavors. The exception is cumin, the cardamom and it ginger, which become more fragrant if they are fried in a little oil before being added to recipes. The chili: the fresh one must be added to dishes at the last moment, crumbled or pounded. On the other hand, the powder one expresses all its power after it has been dissolved and diluted in water: and therefore better to use it already at the beginning of the preparations.

Cured meat
They should never be cut and served cold but at room temperature, so as not to lose part of the taste. Then they must be taken out of the fridge at least an hour before. The thinner the slice, the more the fragrance and delicacy are enhanced. If you cut them on a cutting board, the best ones are those in maple or beech wood which can be flavored by rubbing the surface with oil, herbs, garlic or other ingredients to enhance the aromas of the salami. If you use the slicer, you should wait a few seconds between one slice and the next so that the heat of the blade does not oxidize the fat.
The only exception: the salami, Which is cut into thick slices and without the casing (if it is properly seasoned it must peel itself), otherwise the mold present will be partly transferred by the knife onto the pasta, contaminating its taste.
If cold cuts are used to fill a dish, such as pizza for example, they must always be added at the end of cooking: thus consistency, flavor and aroma remain at the top.

If you bring them to the table as soon as they are removed from the refrigerator, you lose much of the pleasure, because the cold does not allow dairy products to express their aromas and their flavors. Therefore, it is best to keep them at room temperature for some time before enjoying them. For example, cheeses with a flowery rind (such as Brie and Camembert) should be left for a couple of hours at room temperature, still closed in their packaging, so that they regain their aroma and softness. And they are cut into wedges only when it is time to bring them to the table. Also there mozzarella cheese it should be left at temperature environment for at least 30 minutes before eating it. The buffalo milk can be immersed, still packaged, in a bain-marie in hot water. Thus the fatty components will have time to regain their softness and release all the typical fragrance of buffalo milk.

Extra virgin olive oil
Have you bought a quality extra virgin olive oil and want to enhance its aromatic bouquet? Then just pour a teaspoon into a small glass, preferably a tulip shape, and that it warm in your hands for a couple of minutes: the heat releases and enhances the components that give aroma to the oil, and which are enhanced when used raw, on bruschetta or salads. In this way you will discover that Campania oil has a hint of grass, that the Ligurian one reminds of fresh almonds, that in the Umbrian one you can hear the artichoke and in the Sicilian one the fresh grass or tomato.

Garlic and onion
They are authentic superfood, with proven anticancer and antiviral properties. As long as you don't "cook them", that is, you consume them a raw, because cooking (especially if prolonged) significantly reduces the available quantity of beneficial compounds. If you really have to cook them, better do it for short time: onions should be removed from the heat as soon as they are golden and when they are still "al dente", that is still firm and fragrant, and retain all their wealth of inulin, a fiber known for its prebiotic and mildly laxative action. Does raw garlic not go down well? Try to rub a clove on the sides of the salad bowl, to soften the aroma, or to add a little fresh ginger, which helps digestion.

The chef's trick for perfect fried or roasted potatoes is there bleaching, which allows you to seal the surface and make them crunchy on the outside and soft on the inside. It's done like this: the potatoes are peeled, cut and then sboil for a minute about in salted boiling water. Then they must be drained and cooled in water and ice. So, if they are fried, they must be dried well and then thrown in boiling oil. If, on the other hand, you have to use potatoes for fillings, mashed potatoes or gnocchi better to cook them in the oven because they will remain tastier and drier. The important thing is that, once cooked, you cut them in half and put them in the peeler. So the peel is removed and only the pulp remains.

January 2022
Manuela Soressi

Cook, plate and enjoy! The new menus at home #LCIFoodDelivery – Italian Cuisine

The new home-delivery menus of #ScuolaLCI arrive with a big news: you will be the one to complete them with your hands before bringing them to the table!

The chefs of The School of Italian Cuisine in Milan they have carefully studied three new menus, absolutely seasonal, of 4 courses each. From today it is possible to receive them comfortably at home together with some simple instructions to complete the recipes with your own hands before bringing them to the table.

Italian Cuisine – Ready on the Table: Earth Menu

– Loaf of walnut bread with burrata, culatello flakes and figs
– Crepe with porcini mushrooms and thyme
– Soft veal with potato and chard pie in butter
– Dark chocolate cake with mint cream

Earth Menu: 42 € per person

Italian Cuisine – Ready on the Table: Sea Menu

– Broccoli cream with octopus and salted almonds
– Parsley pasta cannelloni with cod stuffing
– Fillet of sea bass with carrot, courgette and celeriac noodles
– Millefeuille of meringue with lemon cream and dehydrated raspberries

Sea Menu: 45 € per person

Italian Cuisine – Ready on the Table: Vegetable Garden Menu

– Broccoli pie with mozzarella cream and dried Taggiasca olives
– Lasagna with vegetable ragout on a field herbs sauce
– Spiced chickpea medallion with thyme porcini mushrooms
– Brioche with mascarpone cream and figs

Garden menu: € 38 per person

How to order

Receiving the dishes at home is very simple. Just choose the menu, send your order to the address delivery@gordon-ramsay-recipe.com by 12 noon and wait for confirmation and instructions to proceed with payment. The menu will be delivered starting the following day together with some simple instructions to complete the preparations and serve dishes as perfect as freshly baked!

The reception of orders is active from Monday to Saturday, while deliveries will take place between 15 and 19 from Tuesday to Saturday. The service is active for the city of Milan. The minimum order is two portions of the same menu.

More information on the website.

How to enjoy a Venice for the few, among great restaurants and trattorias – Italian Cuisine

How to enjoy a Venice for the few, among great restaurants and trattorias

The jewel city on the water, especially during the week, has never been so peaceful given the lack of foreign tourism. On the other hand, the Italians are rediscovering it. Also from a gastronomic point of view: here's how to find your way among the top restaurants, emerging clubs and traditional places

A premise is absolutely necessary: ​​the rediscovered pleasure of wandering around Venice, almost getting lost, in silence and without encountering shouting crowds does not overshadow the fact that the collapse of foreign tourism is a big trouble for entrepreneurs in the sector and those who work in hotels, restaurants, bars and so on. It is desirable that as soon as possible one of the most beautiful cities on the planet will return to being alive and lively, perhaps with a limited number (a common wish in the calli) and without swede passing in the Grand Canal. Having said that, it is worth taking advantage of the Lagoon and its culinary offerings, which are very different from each other, once more than ever. Maybe taking a whim off.

Very high cuisine

For example, the Quadri restaurant. It is located in Piazza San Marco, on the upper floor of the concept that the Alajmo family took in hand about ten years ago and brought back to its former glory, involving the brilliant Philippe Starck in 2018. At the level of the square there is the Quadrino bistro and the Gran Caffè Quadri with its large outdoor area: it is nice, before dinner, to drink an Alajmo Spritz (Barbaresco Chinato Quintessenza di Punset, Fever Tree tonic water, a slice of orange) while listening to good live music. You go up and enter a place that D'Annunzio would have defined as imaginative: mystery, beauty, poetry. In the precious coatings, in the chandeliers and in the windows. Mise en place essential, perfect. Top class service, led by Stefano Munari and Marco Cicchelli, with the sommelier Giacomo Lorato to manage a cellar of the highest level. And then the kitchen, played on two tastings: Classic and Quadri, 225 euros each in the nine-course version, but you can have a selection of five or draw from the two cards of the individual dishes. It is difficult to find in Italy a cuisine that manages to combine refinement and gluttony like that of Massimiliano Alajmo, here interpreted by the faithful Silvio Giavedoni and Sergio Preziosa. Able to enhance the ingredients of the Lagoon and represent both the Italian tradition and pure creativity. Just to give an example, on one side there is the sumptuous Cappuccino of Laguna and on the other there is the sensational fried turbot with spicy sweet and sour sauce sorbet that would be a jewel even in a large Japanese restaurant.

The novelty of the year

The idea of ​​the season is also due to the Alajmo: Hostaria in Certosa, pop-up that will remain in operation until October 31 to return in 2021. It is located on the Certosa island – located between the Lido and the Arsenale – a few meters from the vaporetto station. It is included in Wind of Venice, the structure of Alberto Sonino, a former sailing champion who is working on the redevelopment of Certosa, with major projects to make it more enjoyable for tourists, starting from the already active marina. “It's just the fuse. In the next few years the island will explode with all its potential, "he says Raffaele Alajmo. The Hostaria in Certosa is open every day from 9 to midnight, designed to offer everything: from breakfast to evening aperitifs, from sandwiches for lunch to afternoon ice cream, up to dinner or after dinner with drinks from Lucas Kelm, former bar manager of I love which is the Alajmo concept in the Fondaco dei Tedeschi. There is also a take away service managed through a digital platform, designed for those arriving by boat. The structure can accommodate a hundred people outside, mostly on a floating bridge, and about thirty inside, plus various lounges and lounges. The kitchen? Tradition and simplicity, with great ingredients (fish, first of all) and that touch of class that comes naturally to Max Alajmo. Just taste the Peppered mussels or the Spaghetti with clams or the Scartosso to understand it.

The class is on the water

There was talk of whims. Here, one could be having lunch or, better still, candlelit dinner on the Grand Canal: a must in the life of a traveler, especially if a gourmet. The right place is the Club del Doge (nomen omen) ie the terrace at the water level of the The Gritti Palace, open until October: we are talking about a 15th century palace, a private residence of doge Andrea Gritti who called Giorgione to fresco the facade on Campo del Traghetto … Converted into a hotel in 1890 and internally redone in 2013 by Luxury Collection Hotel, it is a concentrate of luxury (ancient and modern) with hundreds of works of art to leave you speechless. If you are looking for the whim of whims, one of the 23 five-star suites in Campo Santa Maria del Giglio, is that of the Redentore, which leads to one of the most beautiful terraces in Venice and therefore in the world: 250 square meters and mini pool …
Daniele Turco's kitchen is precise, direct: it does not forget to have a largely international clientele (and therefore with the need for Italian and other certainties) but at the same time plays on the territory, revisiting it well with dishes such as Selection of almost raw fish with its brodetto, Venetian style pasta and beans or Bone-in turbot on mollusc stew. Not to mention the original and tasty Spaghettone Felicetti with cheese and pepper with raw red shrimp, which will become even more delicious when admiring the beautiful Santa Maria della Salute, in front of you.

Glam is in pole position

Given three examples of how Venice has changed, let's see other places worthy of a stop starting from the starred, which obviously require a adequate budget. You can take the whim of a Michelin star, exceeding at least 100 euros each. In addition to the Quadri are five with a restaurant that repeated the macaron last November: the Glam – inside the elegant Palazzo Venart – which Enrico Bartolini has entrusted to the talented Donato Ascani. Then there are the spectacular Gold of the Belmond Hotel Cipriani on Giudecca, the historic one Osteria Da Fiore (five years he was the only star in Venice …); Reduced (more creative, with only nine tables), the increasingly convincing Venissa on the island of Mazzorbo directed by Chiara Pavan. In medium range of expenditure (50-80 euros), there is no shortage of reliable places like At the Covo, Hostaria by Franz, At the Pass in Campalto. Tradition and modernity go hand in hand in two modern, well-kept taverns such as Santa Marina (five minutes walk from Rialto) and the small To the Headboards, always in Castello.

Fish reigns in the tavern

As for the taverns, symbol of that Venetianness that resists invasion. They focus on fish, in classic recipes or in some slight reinterpretation, but they have civil prices, thanks to family management. The oldest is easily Ca d’Oro-La Vedova in Cannaregio, not far away there is also From Marisa. Pleasant the recent Co.Vino between San Zaccaria and the Arsenale. The only exception to the fish line, La Bitta in Dorsoduro: here you can eat cold cuts and meat dishes. There are also those who face an hour by ferry, with the excuse of a trip to Burano (an evocative island), but actually want to taste the dishes again Black cat, historic and always crowded trattoria. One last place that we really like: the suggestive Local, near San Zaccaria, where the very Venetian Matteo Tagliapietra offers his daily selection of cicheti ancient and very modern, made with products from the Lagoon: history counts indeed, in the Serenissima.

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