Tag: feel

Valentine's Day: if you don't feel romantic, go to Hamerica's – Italian Cuisine


The last bite challenge launched by Hamerica's to entertain the most hungry and ironic couples.

February 14 is the feast of romantic love. Eyes to eyes, flowers, promises and candlelit dinners. But how will the most countercurrent and witty couples celebrate? Hamerica’s, the restaurant specializing in recipes made in the USA, offers a challenge for couples that will appeal to the most irreverent. The Valentine Fried Chicken Challenge will reward you who manages to finish first a menu consisting of sandwich with fried chicken cutlet with double panko breading, with iceberg salad, tomato, guacamole, the rosy Thousand Island sauce made with mayonnaise, and a double side dish of fried sweet potatoes with crisscut cut and the inevitable onion rings.

Are you already hungry? Warning: the participating couples will have to beat the record of 3 minutes and 38 seconds set by Luca "Lello" Palomba (who is part of the Chef in Camicia team who launched the food challenge). Luca will be present in the Turin restaurant, but the challenge is open in all the Hamerica's of Italy. The winners will receive a voucher for a dinner and will be included in the appropriate "wall of fame" of the restaurant!

For info and reservations – hamericas.com and hello@hamericas.com
Facebook page of the event: facebook.com/events/172857730698485/

Polenta, pizzoccheri & Co. To feel in the mountains – Italian Cuisine


Pizzoccheri with pumpkin and hazelnuts

What is better in winter than enjoy the view of the snowy peaks and the heat of a crackling fireplace? The hut is charming, romantic and enveloping, the best refuge from the cold and wind, where you can bask with a good reading while sipping hot tea. Or where to take a quick break for a "bombardino" between one descent and another.

But the most awaited moment is always the lunch, in which we allow ourselves generous courses based on polenta, pizzocheri, dumplings, Fondue, deer stew, shin… you're already hungry, aren't you?

Preparing for the weekend in the mountains, we start cooking mountain recipes at home!

WE COOKED FOR YOU

Pizzoccheri, broccoli and potatoes

WE COOKED FOR YOU

Colored polenta with sausage and first salt

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Chestnut flour spätzle with artichokes and quail ragout

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Beef strips and radicchio with white polenta

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dumplings

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Venezian cuttlefish

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Traditional venison stew and creamed Gimillan potatoes

WE COOKED FOR YOU

Cod creamed in almond milk with polenta

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Pizzoccheri with casera and savoy cabbage

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Veal cheek with polenta

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Gnocchi and gorgonzola liquid polenta

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Polenta, lentils, liver mortadella

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Mixed sautéed mushrooms and polenta croutons

WE COOKED FOR YOU

Pork shanks glazed with Marsala

WE COOKED FOR YOU

Valpelline soup

WE COOKED FOR YOU

Express raclette

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Veal cheek braised in red wine

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Taragna polenta and rostisciada

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Pizzoccheri with pumpkin and hazelnuts

Tartiflette, the dish that makes you feel warm – Italian Cuisine


An ideal French recipe to warm up a lunch in the mountains or a day of cold and rain even in the city. Here's how to prepare it

Warm, substantial, rich, greedy: la tartiflette it is the ideal dish for winter lunches. It has French origins, in particular it is a preparation of theHaute-Savoie, but it is often proposed also in Valle d'Aosta and in the area of ​​the Mont Blanc. It is not a simple pie and its protagonist is the Reblochon, a typical French raw cow's milk cheese.

Serve with a good glass of red wine that softens the full taste of the dish, the tartiflette is easy to prepare, but requires two steps, the first in the pan and the second in the oven. Let's find out how to do it.

The tartiflette recipe

Ingredients

For 4 people you will need: 400 g of Reblochon, 600 g of potatoes, 100 g of diced pancetta or strips, 2 onions, 1 glass of dry white wine, butter, salt and pepper to taste. Keep some stock ready if necessary.

Method

First wash the potatoes and boil them in their skins for about 15 minutes (or until they are soft but not too soft, they should not crush) in boiling salted water. Drain them, then peel them and let them cool. Cut them into cubes and set aside. Peel the onions and slice thinly. Put them in a pan to brown with a knob of butter, add the pancetta. Cook over low heat. If it seems that the butter has dried too much, add a little broth. Then add the wine and cook until the onion is soft. Then add the potatoes and sauté in a pan. Salt and pepper. Cut the Reblochon into thick enough slices, keeping the crust. Take a baking pan, butter it and pour the potato, onion and bacon mix. Then cover with Reblochon and bake for 10 minutes at 220 ° C.

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