Tag: Giuseppe

Giuseppe Verdi’s favorite risotto according to Davide Livermore – Italian cuisine reinvented by Gordon Ramsay

And if you cook the Giuseppe Verdi’s favorite risotto was it the perfect dish for today?

Like every December (or almost), December 7th is the date of the Premiere at La Scala in Milan. This year, it will be staged Giuseppe Verdi with the Don Carlowhich closes the “trilogy of power” begun with Macbeth and continued last year with Boris Godunovas the Master pointed out Riccardo Chailly.

For the occasion, made even happier by the proclamation of theArt of Italian Opera Singing as a World Heritage Site UNESCOwe thought we’d bring you the recipe for the grown-up’s favorite risotto again Giuseppe Verdiwhich he prepared in 2018 in our editorial kitchen Davide Livermorethe then director ofAttila who opened the 2018/19 season, now director of National Theater of Genoa.

Risotto almost Giuseppe Verdi style

Ingredients

500 g Carnaroli rice
150 g peeled champignon mushrooms
100 g or 1 slice of Prosciutto di Parma Dop
100 g peeled tomatoes
100 g fresh cream
80 g Parmigiano Reggiano Dop
80 g diced bacon
6 artichokes
1 sliced onion
vegetable broth
dry white wine
parsley
lemon
mint
garlic
butter
extra virgin olive oil
salt
pepper

(ph Riccardo Lettieri, styling Beatrice Prada)

Method

Finely chop a nice sprig of parsley and one of mint.
Peel 1 clove of garlic and cut it into cubes.
Clean the artichokes and immerse them little by little in a bowl of water acidulated with lemon juice so that they do not blacken.
Drain them and dry them gently.
Open the corollas and stuff them with bacon, a little garlic, chopped parsley and mint, salt and pepper.
Place the artichokes upside down in a saucepan with a couple of tablespoons of oil.
Bring to the heat and brown for a few minutes, then add 1/2 glass of wine, let it evaporate, add a couple of ladles of vegetable broth, reduce the heat, cover and cook for about 15 minutes.
Take 3 artichokes and slice them finely.
Complete cooking the others in 10 minutes. Finally, divide them in half lengthwise and keep them warm.
Slice the mushrooms.
Cut the raw ham into strips.
Brown the onion in a saucepan covered in oil, add the mushrooms after two minutes, and after another 2 minutes the sliced artichokes and the ham.
Cook for a minute, add the peeled tomatoes and rice, mix briefly, add 1/2 glass of white wine and let it evaporate.
Bring the risotto to cooking, gradually wetting it with the necessary broth.
Remove it from the heat and stir in a generous knob of butter and cream.
Complete with grated parmesan.
Distribute the risotto, add the artichoke halves and serve.

Chef Giuseppe Bruno, Italian heritage in New York – Italian Cuisine

Giuseppe Bruno invented a whole world for himself. Indeed, two have been invented: Sistina and Caravaggio. Both located on the Upper East Side, many illustrious guests

A heritage.
A heritage of taste, art, humanity.
Italian cuisine that mixes with New York, with million-dollar Matisse, with a cellar of 200 thousand bottles of wine that, who knows, maybe they are worth even more.

Giuseppe Bruno he invented a whole world.
Indeed, he invented two: Sistine And Caravaggio.
Originally from Battipaglia, province of Salerno. Emigrated in the early 1980s, to the American office together with his brothers. Ambassador of the good, but also of the beautiful.

Two restaurants that almost deserve the quotes: they are, in fact, two museums in all respects. Both located inUpper East Side, a handful of steps from each other and moreover just a handful of steps from another museum, perhaps the most famous in the world, that Metropolitan with which they somehow merge, in a fascinating, interesting whole and exquisite.

Entering means entering another dimension.
If you are looking for the atmosphere of the myth of Manhattan, it is here.
If you are looking for authentic Italian cuisine, it is always here.

Prices are certainly not a caress, but you are in the chicest neighborhood of the Big Apple and, above all, you are seated where they usually sit. Michelle and Barack Obama, Hillary and Bill Clinton, Melania and Donald Trump, also passing through Hollywood and its surroundings Martin Scorsese, Robert De Niro, George Clooney, up to the monsters of high finance such as Larry Fink (CEO of the BlackRock fund), John Mack (former CEO of Morgan Stanley) e Fabrizio Freda (CEO of Estée Lauder). In one word, then? The summit.

It's the same Henri Matisse, in fact, it is … just one of many. Donald Baechler he decorated an entire wall by Caravaggio with his own hand. Frank Stella he traced his precious geometries. Ellsworth Kelly showed off its minimalism. And finally Sandro Chia, very Italian, has impressed his neo expressionism.

In short, defining Giuseppe Bruno as the Executive Chef of Sistina and Caravaggio is obviously an understatement. Bruno is a genius who in forty years has never stopped working, collecting and dreaming. In a big way, for himself and even more so for his guests.

Landmark. For the many young people who observe it. For all of us who are looking for Italy in America.

Side note, complete with a recipe.
As I write, I eat steamed seafood salad garnished with sun-dried tomato, lemon and fennel vinaigrette sauce.
Triumph of lobsters, shrimps, baby squids, scallops, mussels and clams.
Of course, with a touch of raw extra virgin olive oil, "I don't mention names because I don't like advertising, but that oil costs me more than an excellent bottle of wine!" Shouts Giuseppe amused from somewhere.
Delicious, light and healthy.

Cin. And life served.

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Photo by Luigi Gallo Artist

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Giuseppe Costa's cunzato bread – Italian Cuisine

The gourmet version of one of the best Sicilian street food specialties arrives comfortably at home. To sign it is the starred chef Giuseppe Costa

Who has visited the western side of Sicily knows it well, the cunzato bread it is one of the best specialties of Sicilian street food. It is a rich and tasty homemade bread, seasoned with tomato, oregano, caciocavallo, anchovies and abundant extra virgin olive oil. Particularly popular in the province of Trapani (but now available throughout the region) is the summer snack preferred by Sicilian kids for the typical boat or dinghy trip in the crystal clear waters of the Egadi islands and the Gulf of Castellamare.

Cunzato bread by Giuseppe Costa. Photo by Antonio Curti.

A cult food, so good and so strongly identifying, that Giuseppe Costa, 1 Michelin star chef of the restaurant Il Bavaglino of Terrasini, wanted to include it in the card of his new restaurant Dispensa, inaugurated last year in Palermo (and reopened to the public on June 4th after closing following the lockdown).
The cunzato bread is available in eight different variants, all accompanied by baked potatoes: in addition to the traditional Trapanese version, the Bagherese, a regrinded ciabatta of the Ottavio Guccione bakery with mackerel, lemon, mint and salt flower, is also very good Pantartàr with Sicilian beef rump tartare, Genoese vegetables and mayonnaise of lost tuma and La Kala with honey onion, tuna belly in oil and Salina capers. Through the Socialfood platform, the delivery service most loved by the people of Palermo, you can order your favorite cunzato bread, to be enjoyed comfortably at home or in the office.

Particular attention also to environmental sustainability thanks to a packaging made with entirely biodegradable materials. It is possible to order the loaves cunzati during the opening hours of Dispensa, every day of the week, with the exception of Sunday, the closing day.

For the wine pairing chef Giuseppe Costa recommends Feudo Montoni's Grillo della Timpa (label included among the top 10 Italian whites for value for money according to the New York Times) which with its aromatic flavor goes well with the strong flavors of bread classic cunzato alla trapanese.