Tag: Friday

Tagliatelle with scampi cream: this is how you enrich your Friday dinner – Italian cuisine reinvented by Gordon Ramsay

Tagliatelle with scampi cream: this is how you enrich your Friday dinner



Presentation

Elegant in their simplicity, the tagliatelle with scampi cream I’m a first course of fish with a delicate flavour.

To prepare them it is necessary to first create a bisque made of scampi heads and shells, water, parsley, carrots and tomato paste. It will take 15 minutes for the water to flavor and the vegetables to soften enough to be easily blended. The bisque, that is, a sort of fish soupit will then be filtered, in order to eliminate any remains of the shell of the crustaceans.

The tagliatelle, strictly cooked al dente, will then be mixed in the bisque which can be, at your discretion, more or less dense.

Despite the use of scampi zest to prepare the seasoning, this dish is delicate on the palate, thanks to the presence of tomato and carrot which give it a sweetish and creamy note.

Tagliatelle with scampi cream

To plate, the advice is to keep two whole (but cooked) scampi to use as a garnish. The chopped parsley will crown the dish, to give it a fresh and flavored touch.

Ingredients for the scampi bisque

  • 4 scampi
  • 1 carrot
  • 1 sprig of parsley
  • Salt to taste
  • 10 g triple tomato concentrate
  • 300ml water

For pasta

  • 200 g egg tagliatelle
  • 2 scampi
  • Coarse salt to taste
  • Parsley to taste
  • 50 ml fresh liquid cream
  • 1 clove garlic
  • Extra virgin olive oil to taste

Method

Prepare the bisque by cleaning the carrot and slicing it. Collect it in a pot together with the heads and shells of the scampi. Chop the scampi pulp and set aside.

Add the parsley, tomato paste and water to the pot. Cook for about 15 minutes until the carrot is soft.

Blend everything with the blender and then sift the mixture.

In a pan, heat a drizzle of oil. Add the garlic, scampi pulp and whole scampi and cook. Then add the filtered bisque and cream and reduce.

Heat the water in a pan. When it boils, add salt to taste and pour in the tagliatelle.

When the tagliatelle are cooked, drain them and pour them into the pan with the scampi cream. Sauté for a minute and serve with a little chopped parsley.

Friday 17: lucky foods – Italian Cuisine


How to avoid the fear of Friday 17? In the kitchen it can be made with chilli, garlic, salt, pomegranate and lentils. Here's why and how to cook them in many dishes

Friday 17, for some there can be no worse combination. Let's find out the whys and (above all) the remedies in the kitchen so as to turn this "unfortunate" day into an excellent excuse to learn how to cook new dishes!

Because Friday and 17th bring bad luck

On Friday 17th match two elements considered negative (only in Italy and in other countries of Greek-Latin origin). This day of the week, Friday, is associated in the Christian religion with the death of Jesus; while the number 17 is considered a bearer of misfortune for various reasons: in the Old Testament it is the day of the month in which the universal flood occurs ("… in the six hundredth year of Noah's life, in the second month, on the seventeenth of the month, on that very same day, all the springs of the great abyss erupted and the windows of heaven were opened", Genesis 7:11); for the Ancient Greeks it was the number between 16 and 18 considered perfect; in Ancient Rome the anagram of the word VIXI (which was used to engrave on the tombs), is XVII, or 17.

Foods (and recipes) to ward off fear

If you suffer from heptacaidecaphobia, or the fear of the number 17, and you are superstitious even towards Friday, i remedies for this disastrous day they can be different. We offer you one related to cooking (obviously) or bring all those to the table foods considered to bring good luck. Here's what they are.

Chili

Its shape and color are associated with the Neapolitan horn, considered an auspicious and prosperous object (as long as it is red and handmade). Hang a bunch of chilli peppers on doors and balconies to ward off gossips and troubles or use it to make one of these recipes, from spaghetti with garlic and oil to a chocolate cake up to amatriciana. Chilli is also very rich in health properties.

Triple garlic, oil and chilli spaghetti
Triple garlic, oil and chilli spaghetti.

Garlic

Hanging on doors it is said to keep vampires away because it purifies the blood and makes it less tasty for them. In Naples it is used to ward off the evil eye: "Sciò sciò ciucciuvè, uocchio, maluocchio … funecelle all'uocchio … garlic, fravaglio, invoice ca nun quail, horns and bicornuate, head of alice and head of garlic … diavulillo diavulillo, jesce a dint'o pertusillo … shoo shoo ciucciuvè … jatevenne, shoo shoo … ". Garlic is also the protagonist in these recipes (from soup to sauces to accompany many dishes) and has antioxidant and antibacterial properties.

salt

Giving it away is considered a symbol of friendship and a wish for luck, health and prosperity. On the contrary, it is said that spilling the salt brings bad luck (but in this case you can fix it by taking a pinch and throwing it behind you). How about preparing a sea bass in salt for today?

Pomegranate

Fruits considered to bring good luck but also symbols of abundance. Not to mention that it is very good and that it is also an elixir of youth. Here are many ideas for using it in dishes and salads.

Shortcrust pastry, pomegranate jelly and burnt meringue
Shortcrust pastry, pomegranate jelly and burnt meringue.

Lentils

Eating them is said to bring money, especially if it is done on New Year's Eve. When in doubt let's eat them, and not just on New Year's Eve, cook like this! The belief derives from the ancient Roman tradition of giving a "scarsella", a small leather bag to store money, containing lentils, with the hope that the small legumes could turn into coins. Lentils certainly bring health because they are rich in vegetable proteins, fibers, vitamins and minerals.

from Friday 15 January the restaurateurs are rebelling (perhaps) – Italian Cuisine

from Friday 15 January the restaurateurs are rebelling (perhaps)


The numbers spoke of 60 thousand adhesions, reality counts much less. The trade associations dissociate themselves, but the protest speaks of a sector in difficulty that needs support. Ours too

"Wake Up! Italy reopens on January 15, without fear ". The new protest of the restaurateurs scheduled for Friday 15 January had started with "bellicose" intentions of civil disobedience: to open their premises by violating the closures imposed by the last Prime Minister's Decree. At the cry of the hashtag #ioapro, several restaurants had proclaimed they wanted to join. Or so it seems, because the numbers do not add up and the protest "from below" ends up turning out to be a political boutade. But with a clear message.

The numbers (that don't add up)

The self-proclaimed numbers on social networks and the press spoke of 60 thousand subscriptions. On the website, Ioapro.org, the activities registered for the initiative are currently only 21 and on the Facebook page they reach almost 19 thousand likes. The hashtag on Instagram has been used a little more than 1000 times and scrolling through the posts in search of some well-known name there is only a video of Vittorio Sgarbi (who insults the Government and declares to open the municipality of Sutri of which he is mayor) and post not too covertly attributable to Salvini's League, which immediately supported the initiative proposed by some restaurateurs.

The direct with Salvini which triggered the protest

It all started a few days ago by Maurizio Stara, owner of a pub in Cagliari. "I no longer turn off my sign, I open," he wrote on Facebook. But the national interest is due to Umberto Carriera, "entrepreneur, chef and writer", as he defines himself on Linkedin, with six restaurants in Pesaro. It is he who relaunched the protest live on social media with Matteo Salvini, only to end up being interviewed by newspapers and televisions, by D'Urso and Door to door.

"48 Italian cities will be involved: citizens are asking us to reopen because they want to support us. We have fielded a task force of over 30 lawyers, ”said Carriera. But no denier idea. On the social networks there is in fact an "Autonomous DPCM", that is a Practical Decalogue of Motivated Merchants and which provides for compliance with the rules of sanitation and mask, closing at 9.45 pm and the use of half of the tables.

The trade associations dissociate themselves

The trade associations responded by dissociating without ifs and buts from the initiative. «We share the frustration and sense of disorientation of so many exhibitors, which can lead to radical gestures. But precisely to support them effectively, as a representative of the largest and most widespread sector in the entire country, we exercise our role and our responsibility. Our role is to defend the category and represent its real interests, enhancing them for their ability to contribute to the good and the future of the country , writes the Italian Federation of Public Shops. "If, following forced openings, a new peak in infections were to be recorded by chance, the entire category would be further damaged also from this point of view. Italians have always shown great attachment and closeness to their public establishments, but it would be difficult to sympathize with acts so distant from shared behavior. The risk is to undertake actions without history and without a future, which penalize everyone . This is echoed by Alfredo Zini, restaurateur and president of the Confcommercio Historical Enterprises Club at “Il Fatto Quotidiano”. «The protest is dividing the category of restaurateurs and this is absolutely not good. Protests must be made respecting the rules. In Milan over 3 thousand will be the public establishments that will raise the shutters and turn on the lights, while at the moment there are no more than twenty who will let customers in, at their own risk ”, he explained. "From the trade associations there is an invitation to maximum responsibility because one can also be heard in silence. The restaurateurs are not greasers and we have always respected all the protocols .

We help the industry, in our home

From Brescia to Rovigo the prefectures promise sweeping checks and sanctions. On social media you can read statements from chefs and restaurateurs who join the chorus of complaints about closures and missed refreshments, but publicly admit that they do not want to reopen illegally, for compliance with the rules and for fear of repercussions. Administrative and image: if many customers are close to restaurateurs as well as other entrepreneurs in difficulty, many more would not appreciate a gesture that risks endangering public health.
The restaurants are open, for delivery and take-away, and in this phase they can be helped in this way. At our home.

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close