Tag: Giancarlo

Happy Sunday with Giancarlo Morelli #alzailtelefono – Italian Cuisine

If there is a ritual that I really like even if it is not Italian, it is definitely the moment of brunch. And in this "closed" Milan we can do nothing but order it and enjoy it at home even while staying in our pajamas (for those who get up late). Among the most delicious in the city, there is certainly the proposal of Giancarlo Morelli, starred chef, famous for his risotto and a tasty and light cuisine, of the territory but also very good at making dishes from other cultures. An affectionate and kind man like few others, with Morelli and Bulk, his two restaurants inside the VIU hotel in Milan, he has been delighting us for years with excellent dishes, not to mention the Pomireu restaurant in Seregno. And his heart is also seen and felt in his food.

So if you want to taste brunch for tomorrow, Sunday, you have to call, yes call as it used to be, by 6 pm I suggest: Club Sandwich, Croque Madame, the simple toast that is sublime or the avocado toast, classic eggs Benedict, but also chicken nuggets breaded in breadstick and their Burger. All with sourdough bread. The other days of the week for lunch and dinner, you can book dishes such as the rice pie in red wine reduction, the kit of casoncelli with butter, crispy bacon and parmesan to cook in a few minutes or its famous Milanese high or low and the ossobuco. But there's more on the menu. All highly delicious. Enjoy your meal!

Morellimilano.it Tel. 0280010918.

Ps: examples of prices, Club Sandwich 17 euros, Avocado toast 12 euros, Burger 15 euros.

the risotto with peas by Giancarlo Morelli – Italian Cuisine

From the hospital room where he is recovering from a bad accident, the chef gives us the recipe of the dish his mother made and shares with us his reflections on the post-emergency kitchen

Tonight, for our appointment #Dinner time on Instagram page of @LaCucinaItaliana, our director calls Giancarlo Morelli: the chef of the Pomiroeu of Seregno (Mb), of Morelli he was born in Milan Bulk does not answer from home, but fromHospital. For him, the quarantine began long before ours when, in early January, a bad one ski accident forced him to rest and rehabilitation after a long operation. In his room Morelli has a lot of time to think and a great desire to share his thoughts with us. Thoughts on the kitchen, of course, but not only.

“On January 9 this tile came to my head, it was unexpected because it was a time when I felt creative and I thought 2020 would bring many new projects. Fortunately, at least, thanks to someone up there, I'm still here. " In this break the chef discovered the affection of many people and the humanity of the doctors "heroes of which we are only realizing now, who do their job with passion as with passion I am a cook".

Mother's pea risotto

Someone arrives in the room to bring him the medicines: “We always joke, I explain to the nurses how to do a recipe with tablets: toast the Brufen, put three drops of Novalgina, and so on .. ". Dinner also arrives: “I have been to find the guys who work in the kitchen, they are very good, but certainly the choice is limited. Instead I would have a great desire to eat a risotto with fresh shelled peas like what my mom did. "

"But how do you prepare it?", Our manager immediately asks him: "I start from a vegetable broth in which maybe I also put some peas, when the filter is ready and I use it to prepare the risotto in the classic way. Step into the broth also the peas that I will use in the risotto. The final freezing is done with butter, Parmesan 24 months and a little sour butter because I have not previously used white wine so as not to remove the green from the peas and leave them crunchy. The butter must be very cold, we can also use a frozen cube so the risotto manteca faster and incorporates more air and is creamy and wave like it should be. And then we don't throw i pea pods: we can dry them and make a powder to put on the risotto or to be used in broth instead of salt ".

Morelli: "We will need balance, even in the kitchen"

"I think of my daily work – the chef tells us – this break served me to put some order on theidentity of my kitchen. We Italian chefs we never believed in our skill, we underwent many influences (Spanish, French, Japanese) but we passed all the tests and today we understand that Italian cuisine is the mother and grandmother of all kitchens and that we must be proud of it and enhance it ".

And again: “I believe that Italian cuisine will be increasingly able to best treat every single ingredient and to propose dishes that have 4-5 ingredients at most and all recognizable. Once this moment has passed we will need balancesor and whoever finds it will encounter fewer obstacles in the second half. How nice, I spoke to so many people tonight and I already feel like I'm back! ".

The Milanese cooked and raw (also patented) by Giancarlo Perbellini – Italian Cuisine

From the chef bistellato a revolutionary version of the cutlet where the soft half raw and the crispy half cooked create a pleasant game. Recipe? Just clues. Covered by the patent, it will be public in twenty years …

"It all started with the opening of Locanda Perbellini in Milan and from the study of traditional Lombard dishes , says Giancarlo Perbellini. «How can we not think of the cutlet? In fact, I immediately put it on paper, in my own version and it is in great demand. But then I decided to go further, remembering the brilliant one, divided into cubes and recomposed, of Gualtiero Marchesi. From there a journey of months started to rewrite, in a modern key, the method of preparation of this dish symbol of the most international city in Italy . It's a nice provocation: the Scala chef par excellence, Michelin steak with Casa Perbellini, one of the masters of New Italian Cuisine who tries his hand on a symbol of Milan, always popular. Thus was born his cooked and raw Milanese that we tasted in preview.

A long study

Perbellini does not hide a certain pride in the realization. «Behind this dish there are many reflections, many experiments and also a lot of technique. Milanese cooked and raw, as I thought it, combines flavors, textures and nutritional contributions together. To create it I concentrated on the counterpoints, starting from the combination of opposite and complementary elements to make the palate experience a double sensation, tasty, clear and balanced ", he says. Having said that in the dish it is elegant and stylish, it immediately convinces the tasting. The game of contrasts is remarkable: the soft raw with its freshness enhances the cooked, porous and crunchy part, in a combination that brings out the decisive flavor of the veal fillet and the distinctive lightness conferred by the special breading.

Double cooking

We urged Perbellini on the preparation to know the maximum allowed by professional secrecy. Speak to him. «The fillet is cut into cylinders three cm high, subsequently breaded in half, to make visible the double cooking, in flour, egg and panko. When cooking in clarified butter, of course, one must cure the breaded half and leave the other half soft. The final step is for a few moments in the salamander. We serve it cut in two parts, accompanied by pistachio oil potatoes, abundant lemon mayonnaise and a veil of sweet chili chicken sauce ".

Served in two rooms

Perbellini has decided to protect the preparation process with a great deal of detail, and at the same time the design, or the style of the dish. And he trusted to a specialized company such as Bugnion. "For us, this patent is unique and therefore the chef appears to be a true innovator in this area", explains engineer Marco Lissandrini, director of the Verona office. "Curiously in our city, in 1894, Domenico Melegatti patented the entire production process of his pandoro. So we also have a common thread . To know the recipe in detail, it will be necessary to wait twenty years after the patent expires. Meanwhile, the Milanese cooked and raw will come out of the menu Locanda Quattro Cuochi in Verona and obviously of Locanda Perbellini in Milan, starting from the month of April. To introduce it there will be a booklet that will tell the story and secrets of this gastronomic creation.