Tag: gastronomic

Grilled steak with chimichurri sauce: a South American gastronomic experience – Italian Cuisine

There grilled steak with chimichurri sauce it is a culinary preparation with South American roots, particularly renowned for its simplicity and explosion of flavours. This dish, often served as a main portion, finds its moment of maximum appreciation in convivial dinners or on special occasions. Originally fromArgentina and of theUruguay, grilled steak with chimichurri sauce has become an icon of Latin American cuisine, celebrated for its combination of succulent meat and fresh, aromatic seasoning. The preference for the dish emerges especially during the warmer seasons, when the outdoor barbecue becomes a widespread social ritual. The history of this regional recipe is rooted in traditions gaucho from Argentina, where cattle herders, known as gauchos, roasted pieces of meat on the grill during long days of work in the pampas. Chimichurri sauce, a mixture of parsley, garlic, vinegar, olive oil and red chili pepper, comes from this tradition and serves to enhance the meat with a fresh and spicy touch. Steak, usually a thick cut like the rib or the ribeye, it is marinated briefly and then grilled to obtain a crispy outer crust and juicy meat inside. Travel with us to the expanses of South America and offer your diners this grilled steak with chimichurri sauce. It will be a real success!

linguine with lobster for an unforgettable gastronomic experience – Italian Cuisine

The linguine with lobster I’m a first delicious dishconsidered a regional specialty, particularly widespread in the coastal areas of Italy, such as Campania and the Sicily. The recipe has been passed down through generations, becoming a culinary tradition rooted in the local culture. However, in recent years, its popularity has extended beyond national borders, becoming a point of reference for lovers of gourmet cuisine all over the world. The origins of this recipe are rooted in the maritime traditions of coastal communities, referring to fishing and the way in which local communities created delicious dishes using fresh local ingredients.

The use of lobsters (small lobsters) gives the dish a distinctive and fine flavour. This regional recipe it can accompany evening meals, especially on formal occasions such as company dinners, banquets or holidays. Indeed, its complexity requires a more refined culinary environment, where guests can appreciate the delicacy of the crustacean and the perfection of the preparation of the linguine. The dish lends itself well to the warmer seasons, when lobsters are more abundant and the freshness of the ingredients can be appreciated to the fullest. Spring and summer are therefore the favorite periods to enjoy this delicacy. The preparation of this first course requires a series of precise steps and attention to detail. Initially, the lobsters are cleaned and their intense flavor becomes the heart of the sauce. The sauce, prepared with tomato, garlic, parsley and white wine, is then enriched with their delicate flavour, creating a harmonious combination. The linguine is cooked al dente and then mixed with the rich sauce before being served. The combination of flavors offers a balanced mix of sweetness, freshness and aroma. Impress your guests with these delicious lobster linguine. Success is guaranteed.

The gastronomic panettone, as we do it at La Cucina Italiana – Italian Cuisine

It is the savory and enriched version of the traditional Christmas cake – here in 6 layers. We also give you the sweet version with 4 delicious creams

The gastronomic panettone, just look at it and you immediately want to give it back a leading role in the holidays for which it was born: Christmas and New Year. Convivial, imaginative, greedy. One of the merits of Instagram is having brought back many beautiful things on our screens, perhaps démodé or simply forgotten.

Where can you buy it? Or, for those who have more patience, how do you do it? You can decide to prepare it from scratch, including basic bread, or to buy it ready to serve, stuffed and already cut so as not to ruin the delicate assembly. In this case, turn to high-level pastry shops and delicatessens to guarantee maximum freshness.

A good compromise is to buy the ready-made base and stuff it at home, however you like. Get the appropriate one pan canasta, a cross between brioche bread and bread, made with flour, eggs and butter: it has a neutral flavor that lends itself to a sweet filling, with creams, ganache and dried fruit, or savory, with sauces, cheeses, cold cuts .

Stuff the gastronomic panettone it is not difficult, and if we can give you a suggestion to simplify the approach, think about preparing some sandwiches. Divide the bread cylinder into 5-6 discs; then cut them in half; stuffed with previously prepared condiments and present your little masterpiece.

It is an excellent aperitif with bubbles, and a playful appetizer when you are already seated at the table: everyone will take from the mega sandwich the segment that appeals to them the most. The sweet version, on the other hand, concludes the meal, but is also an elegant snack at tea time.

How you do it:

The trick to facilitate the tasting of gastronomic panettone is to put two slices between the fillings. Thus, the single portion becomes a real sandwich. Traditionally, there are five layers, but here we have exaggerated and made six:

Shrimp cocktail

We prepared the pink sauce by mixing mayonnaise and ketchup, but everyone can choose their recipe to spread on the slice of panettone. Spread the shrimp on top. We put the same filling in the first and last layer.

Blini reimagined

Smoked salmon and sour cream scented with grated lime zest and pink pepper and garnished with chopped chives.
After all, panettone is also an XXL-sized blini.

Easier than toast

Slices of raw ham and creamy Piedmontese robiola. Slice a few radishes and put them on top.

Mortadella and green sauce

To prepare the sauce, you need a cup of parsley, 3 anchovy fillets in oil, a spoonful of pistachios and one of capers, 2 gherkins and 60 g of extra virgin olive oil. Blend everything for 15 seconds and the sauce is ready.

Eggs and mayonnaise

Spread the mayonnaise on the slice, cover it with slices of hard-boiled egg and complete with some cherry tomatoes in oil.

The sweet gourmet panettone

Four creams to transform a classic panettone into a spectacular dessert:

sweet gourmet panettone

Vanilla cream

Mix 250 g of fresh cream with 40 g of mascarpone, 2 tablespoons of powdered sugar and the seeds of 1/2 vanilla pod. Whip with electric whisk until the cream is firm. Spread it on the panettone and complete with pomegranate grains and sliced almonds.

Eggnog

Beat 4 egg yolks with 120 g of sugar. Add 100 g of white wine and 100 g of Marsala. Cook over low heat, in a double boiler, stirring for 7-10 minutes until the eggnog becomes frothy. Cool it in the fridge for 1 hour before using it for stuffing.

Pistachio

Mix a pistachio cream (you can buy it at the supermarket) with a cup of mascarpone. Spread it on a layer of panettone and sprinkle with chopped pistachios.

Chocolate

Prepare a custard with 8 egg yolks and, at the end of cooking, while it is still hot, add 100-150 g of chopped dark chocolate. Leave to cool, then spread the cream on the slice of panettone and add fresh raspberries.