Tag: French

5 Italian dishes misrepresented by French cuisine – Italian Cuisine

Italy vs France, a rivalry that moves from the football field to the table. How many times did you order a theoretically Italian dish and find yourself face to face with the misguided French version? The cousins from beyond the Alps have a lot of imagination: let's taste them together virtually!

We move the proverbial rivalry between Italy is France from the soccer field (there is even a dedicated entry on Wikipedia!) to the table with a hint of irony. The gastronomic competition between the two neighboring countries has been subtly alive forever with peaks linked to particular events: as when in 2010 theUnesco has decided to mark the typical French meal as a World Heritage Site, a 1-0 result then overturned when Italy took home the Pizza and the Mediterranean diet as official treasures to protect. Although we discovered that several typical French dishes were imported by Caterina de 'Medici, the cuisine from beyond the Alps has absolutely all of its (tasty) because. Still, it's easy to joke about Italian dishes misrepresented by French cuisine with a heart swollen with healthy patriotism and a smile on his lips.

Charles Aznavour receives the César award from the hands of Michel Serrault with spaghetti in the head, 1997 (Photo credit Michel Gangne / AFP / Getty Images).

When traveling abroad, it is good practice to try local cuisine and venture into new tastes. But it can happen that nostalgia has the upper hand or that curiosity leads us to order a national dish. If you decide to order some in a French restaurant Spaghetti Bolognaise you might hear Dante's voice admonishing you with a "Leave all hope, or you who come in!. It also happens in the United States, but since this time there is not an ocean in the middle, it is hoped that the influence of Bologna will arrive more easily. But no. Basil, garlic and everything that can accompany the minced meat to give that touch of Italian style is put together as a condiment to some big spaghetti, probably overcooked. The first clue that you should raise the antennas are spaghetti: if it were a recipe really of Bolognese origin, would not the egg noodles as a base? Luckily, on October 17, 1982, the Italian Academy of Cuisine filed the official recipe for Bolognese ragù at the Bologna Chamber of Commerce …

Spaghetti bolognaise … with mint? (from Instagram).

It is always an Italian first course to make the French-Italian friendship jump: it was 2016 when the French site Demotivateur.fr published a video of carbonara butterflies… cooked in a single pot. The abomination has now been removed from the web, but there are still many articles and comments on social media to remember the risky revision. In practice, the short pasta was cooked with the onion and the bacon into small pieces to then add an improbable mixture of cream, Parmesan, egg yolk not beaten and finally a sprinkling of parsley. Even Barilla herself, who appeared in the video, distanced herself from the gastronomic slide. However, it still happens to find a plate of creamy pasta with a raw egg yolk in the center … Bon appétit?

The French carbonara (from Demotivateur.fr).

Another blue thrill for the traditional Italian palates is the use of gnocchi in the French recipe of Tartiflette: la gnocchiflette. Bacon, cheese reblochon, onion and cream taste the fresh pasta instead of the classic potatoes. The Alps were not enough to stop the contamination of the typical dish of Haute-Savoie, which in our eyes seems at least funny and bizarre, and certainly makes us regret the gnocchi to Castelmagno! No wonder the recipe is presented on video from the same site Demotivateur.fr of carbonara one pot …

Gnocchiflette with side dish (from Instagram).

Imagine walking along the Promenade des Anglais in Nice, it's summer and you want to enjoy a good ice-cream. Looking around you, you find yourself choosing between the colored signs of Glace à l'Italienne, translated into Italian gelato, then find yourself in a cone of hand soft ice cream, or American ice cream. Prepared in special refrigerating machines and served as if it were on tap, it is a type of light ice cream very distant from the traditional national ice cream. If you are in France and want to enjoy a real ice cream as we know it, you will have to look for the key word: g-e-l-a-t-o!

What is called Gelato all'Italiana … (Instagram).

We close with what is not a real dish, but the main seasoning that we find in Italy in 90% of the recipes: extra virgin olive oil. We use it to cook, season raw and complete all dishes that are looking for that extra something that makes them perfect. Available in various types to accompany different recipes, it is important to know the secrets to choose the right oil, even for a simple side salad. But in France the situation is different: first of all, unlike our habits, salads are served as entrée, or appetizers. Simple or complex, they will never be "banal" salads seasoned with a drizzle of olive oil: they are enriched with Vinaigrette. Oil, vinegar and mustard form the traditional recipe, which can be declined in interesting variations. There is no French salad that is not drowned in this tasty sauce, but far from the tradition of the Mediterranean diet and perhaps "too" for the purists of extra virgin olive oil.

Salsa vinaigrette prepared à la maison (from Instagram).

Tarte tatin with onions, a savory version of the inverted French cake – Italian Cuisine

Very simple to prepare and of great effect if you have guests: here is the recipe of tarte tatin with onions, an original alternative to the usual savory pies

There tarte tatin of apples It is a dessert that has now also entered our homes: it is in fact a typical French upside-down cake, which is prepared with pasta brisee and caramelized apples in butter and sugar. A real treat, which in France is often served with cream ice-cream or vanilla for an irresistible dessert. But the same recipe, a bit 'revisited, can also be used in the preparation of one tarte tatin salata, an alternative to typical savory pies Italian that usually also contain eggs and cheese and can therefore be heavier. Let's try to prepare the tarte tatin with onions? That's how!

The recipe of tarte tatin with onions

Ingredients

For the pasta brisée (if you want to speed up the preparation of tarte tatin with onions you can also buy it ready in the refrigerated counter):

220 grams flour 00
100 grams of butter
40 grams of milk or very cold water
Salt to taste

To fill the tarte:

4 or 5 medium onions
a big walnut of butter
two tablespoons of sugar

Method

The pasta brisée should be prepared in advance because it must rest in the refrigerator at least a couple of hours before being spread and used for our tarte tatin. Start by spreading the flour on a cutting board and adding the diced butter. Start to knead with your hands. Continue with milk or cold water. Work the pasta brisée until it is transformed into a smooth dough, then wrap it in the film and put it in the fridge for two hours.

Separately remove the skin onions is slice in thick enough washers. In a saucepan, melt one butter, add the onions and the sugar and let them brown.

Then move the onions into a hinged pan and arrange them on the bottom in an orderly manner. Cover with the pastry brisée that you will have spread with a rolling pin and reimburse it in the corners so that the onions once overturned the cake do not fall.

Put the pan in oven already hot for about 15 minutes at 180 ° C, checking the cooking of the brisée from its surface. Then let cool, open the hinge of the cake tin and turn the tatin over a plate.

Warning! The mix of butter and sugar with which you have seasoned the onions can drain from the cake tin, so we advise you to put a sheet of aluminum foil on the lower shelf of the oven, so as to avoid dirtying it and burning the caramel which will give an unappetizing aroma to the cake.

Tarte tatin salate: other ideas

The tarte tatin salata is excellent also prepared with shallots, which will be boiled before being passed into butter. Once the cake has been turned over, add to the shallots Taggiasca olives, which give a touch of salt really apt the tatin. But you can indulge yourself with the ingredients you prefer, like carrots and mushrooms in winter and Cherry Tomato Confit in summer.

Tarte tatin, when the dessert becomes salty

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Tarte tatin: the original French recipe – Italian Cuisine

A "sweet on the contrary" born of a mistake and became famous all over the world: here's how to prepare at home a really tasty tarte tatin according to the original French recipe

A classic of pastry and French cuisine, the tarte tatin is a traditional sweet known and loved all over the world whose origins, however, date back to a "mistake". The protagonists of the story are the sisters Stephanie and Caroline Tatin who, at the beginning of the twentieth century, ran a restaurant in Lamotte-Beuvron, in France. One day, one of the two, in preparing the apple pie, forgot to roll out the dough before putting the apples on the cake itself: to remedy, put the dough on the mixture and gave life to a delicious cake "on the contrary" that pleased guests of the restaurant and who gradually conquered national and international fame.

Ingredients for the tarte tatin

To prepare a tarte tatin at home, get these ingredients: 6 apples quite floury, like those of the Golden variety; 150 g of sugar, 50 g of butter; 1 roll of pasta brisée; cinnamon q.b. If you want to make home-made pasta brisée, prepare in your kitchen also 200 g of flour, 100 g of butter, cold water and salt q.b.

The recipe for pasta brisée

First, prepare the pasta brisée: alternatively, you can find it ready in any supermarket. Work the chopped cold butter with the flour, rubbing the ingredients in your hands until you get one composed of sandy consistency. Mix then adding a pinch of salt and, a little at a time, cold water (about 70 ml): work quickly with the fingertips until it is compact and solid. Form a ball with the dough and wrap it in a sheet of transparent film kitchen; let the dough rest in the fridge for at least an hour. Finally, roll out the dough with a rolling pin and proceed with the preparation of the tarte tatin filling.

The recipe of the tarte tatin

Peel the apples, remove the petiole and cut into wedges. You do caramelize the sugar in a saucepan with little water, without making it solidify, and then pour it evenly into a round pan of about 24 cm in diameter well buttered. Season with a pinch of cinnamon. Start at arrange radially a first layer of apple slices, then arrange a second layer and cover the cracks, with the apples arranged with the back upwards. Then cover with the pasta brisée: roll it over the apples, sealing the edges well. Prick the dough with a fork and bake at 180 degrees for about 30 minutes. Once cooked, remove from the oven and let cool for a few minutes, then cover the cake pan with a serving dish and turn quickly, so as to have the rays of apples on the surface. Do not worry if some pieces of apple break: you can easily recompose the cake manually.

Typically, the tarte tatin is used in France with crème fraîche, but an idea may be to accompany a piece of cake with a ball of vanilla ice cream.

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