Tag: fish

the challenge moves between the colors (and the fish) of Burano – Italian Cuisine

In the next episode the outdoor test will take place in the Venetian Lagoon, with the amateur chefs struggling with traditional local dishes

A Mystery Box full of twists and a Inventon Test in which to replicate some dishes in the menus of the judges' restaurants: these are the first two tests that the aspiring chefs of MasterChef will have to face in the next episode of the program on the air February 28th, starting at 9.15 pm on Sky Uno

Burano and the dishes of the Venetian Lagoon

All against all challenges and team challenges. This time the competitors will be transported among the colored alleys of Burano, in the Venetian lagoon, where they will have to train the two brigades and do their best to cook the dishes of the local tradition, mainly based on fish. To judge them, the guests themselves: 30 osti of Venice and the Lagoon. At the brigade defeat will touch the Pressure Test which will eventually see the elimination of a competitor.

Daily MasterChef

This week, will be guests of the daily strip of MasterChef Magazine (aired every day at 19.50 on Sky Uno) the starred chefs Marco Sacco is Ciccio Sultano. Meanwhile, the judges of MasterChef Italy continue to make us discover their most loved dishes and the chefs in the race tell unpublished episodes lived in the program, in addition to the details of the recipes proposed in the MasterClass. Finally, the section continues that illustrates all the secrets of gourmet pizzas.

STARS AND FOOD – FISH – WEEK FROM 25 TO 03 MARCH – Italian Cuisine

Fortuborn from the 20 February al 20 March

The chef recommends: Passion will guide you, accompanied by a genuineness that is unmatched. Sometimes you think it takes too much time to start projects and to cook a good original dish. The creativity that distinguishes you should channel it in the form of determination. It's your party and make this gift of real energy. Broccoli is your daily bread and the first ones are your essence for this week. Invent a first course that brings together all these your prerogatives, food is a great tool to work on themselves. A toast should be made with a cocktail of invention but with grapefruit as its main character. Good white wine, a Timorasso.

Risotto ai gò (e gò stands for goby, a fish from the lagoon) – Italian Cuisine

A typical recipe of the Venetian lagoon cuisine, prepared with a fish from the lagoon. In Burano they say "alla buranella" and Ruggero prepares it, at the Trattoria del Gatto Nero

The risotto ai gò is a poor dish, because poor is the goby, a fish that lives only in the lagoon areas. Elsewhere there would be a soup, in Venice ended up in risotto. "They are fish with an elongated and small body of the Venetian lagoon, with a pleasant taste and great character" that's how they describe them in a cult place.

At the Trattoria al Gatto Nero, Burano
One of the mythical places of the lagoon in which to taste it is the Trattoria al Gatto Nero, alias from Ruggero, in Burano, right in the Giudecca road. Ruggero does it according to tradition, only with very fresh fish, with a fragrant fish comics, for a sweet and delicate result. Not difficult, but a little long to prepare. Its rice is strictly from organic superfine Carnaroli or Vialone Nano – minimum for 2 people.

Risotto ai gò
800g of eviscerated gobies
2 liters of water
oil, salt, pepper
Carrot, shallot, celery
A bunch of parsley
1 shallot
Oil
400g of rice
1 glass of white wine
Butter
Chopped parsley

Preparation

Boil the chopped vegetables, add the salt and soak the gobies in the stock. Leave to simmer for about 40 minutes, drain the fish and vegetables and keep aside. Filter the stock from any bones and crush the goiters in a metal strainer, in order to extract the pulp and remove only the skin and thorns.

In a saucepan, brown a finely chopped shallot with oil until it becomes translucent. Then add the rice and let it toast, blend it with white rice and then wet it with the goby broth until it is cooked. Whisk the rice with a generous amount of butter, sprinkle with chopped parsley and serve immediately.

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