Tag: gras

Foie gras, mango and spice cake recipe – Italian Cuisine

Ingredients

400 g fresh duck foie gras
200 g a pre-cooked beetroot
100 g apple vinegar
100 g spice cake
2 mangoes
Port wine
brandy
milk
nutmeg
gold dust
sugar
salt
pepper

Duration: 10 h 15 min

Level: Middle

Dose: 8 people

For the recipe of foie gras, mango and spice bread, dip the foie gras in the milk for about 30 minutes so that it loses its bitter taste. Drain it, open it as a book and remove the veins from the pulp with the aid of tweezers, then compact it with your hands. Mix 5g of salt, 1 / 2cunch of sugar, a pinch of pepper and grated nutmeg.

Place the foie gras spread out in a baking dish, season it with half the mix of powders prepared, brush it with a dash of Porto and brandy, then turn it over and season the other side in the same way; let it marinate in the refrigerator for about 8 hours. Once the marinade is over, soften the foie gras with your hands to make it malleable, divide it into two parts and place them on two sheets of film; shape them into two long rolls (ø 3cm); wrap the rolls in the foil and put them in the refrigerator for 30 minutes.

Peel the mangoes, remove the stone and cut them into slices about 1cm thick; slice the beetroot in the same way, then cut from both disks or small squares of 3cm and, as desired, pierce them in the center with a small pastry bag or a rigid straw to make them more decorative. In a dish mix the vinegar with 30g of sugar, a pinch of salt and marinate the beetroot molds for about 20 minutes. Toast the spice cake in the oven at 160 ° C for 10-15 minutes, until it is crispy; take it out of the oven and shake it until you get a powder; mix it with a pinch of gold dust. Cut the foie gras into spools a couple of centimeters thick; distribute them in dishes with mango and marinated and drained beetroot. Complete with the spice cake powder: use a pastry cutter or other "masks" for a stencil effect. To know Food gold, in sheets or in powder form, can be bought in cake design shops and online on specialized sites. It has no taste, but gives

a scenographic and precious aspect.

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New York bans foie gras since 2022 – Italian Cuisine

The municipal council has approved a law that acknowledges the protests of animalists against the forced feeding of ducks and geese. About a thousand restaurants in the city offered the product

Sit in a restaurant of New York City and order a crouton of Foie gras. From 2022 it will no longer be possible: the municipal council has approved a law will prohibit the sale in the city, just like it already happens in California.

How to make foie gras

He decided this because the specialty of French haute cuisine is obtained by forcing ducks and geese to aforced feeding (gavage) with a mixture of fats based on corn that induces an abnormal growth of the liver and an increase in fat in the liver cells (steatosis): the alarm was launched by the animalists, according to whom the production technique of foie gras is a unacceptable cruelty to animals.

The gavage requires the insertion of tubes in the duck or goose throat and a forced diet for 20 days, so that the liver reaches a size up to 10 times greater compared to the normal one. The process can cause animals to no longer be able to walk or breathe before being killed, as animal rights activists explain. The producers of foie gras, on the other hand, argue that forced feeding does not cause pain or damage to health, and that the scientific evidence so far available on the subject is not sufficient. And, again, that a strong prejudice is rooted against foie gras just because it is a luxury product.

An animal rights issue

Carlina Rivera, city councilor of Manhattan, supporter of the law prohibiting foie gras, said that the law "fights the most inhuman process" of the commercial food industry. "This is one of the most violent practices and is accomplished for a purely luxury product", commented. Other countries, including India, Israel and Great Britain, are also prohibited from selling or producing.

Any violation of the law will be punishable by one $ 2,000 fine (almost 1800 euros). The forbidden foie gras is the one produced by "birds fed by force": according to the norm, it will be assumed that all foie gras come from ducks or geese that have undergone gavage, unless the "documentary" proof to the contrary is provided.

About thousand restaurants in New York City have foie gras in your menu. Ninety grams of product can be sold for $ 125 (about 112 euros). But the biggest impact will be felt by the farms north of New York City, those that produce foie gras. Carlina Rivera states that, since the ban will not take effect in three years, farms will have the opportunity to adapt their business models. "These farms produce dozens of other products," he told the New York Times. "And the gavage is too cruel."

Recipe Crostini with polenta and gras pistà – Italian Cuisine

Ingredients

250 g yellow corn flour
100 g of fat
30 g butter
30 g grated parmesan
a bunch of parsley
a clove of garlic
salt

Duration: 50 min

Level: Easy

Dose: 8 people

For the recipe of polenta and gras pistas, place a liter of water on the fire, add salt to the boil, pour the corn flour in the rain, stirring with the wooden spoon so that it does not form lumps. Turn down the heat and cook, stirring often, for 3/4 of an hour.
When the cooked polenta comes off the edges of the cauldron, season with the butter and the Parmesan, then pour it on a dampened tray, roll it out to a thickness of 2 cm and let it cool. At the time of use, cut it into about twenty square pieces of about 6 cm, which you will roast on the well-heated grill, so that they form a crust. Meanwhile prepare the gras' pistà; place the lard on the cutting board, the parsley leaves and the peeled garlic. With a knife, heavy and sharp, beat it all together until the 3 ingredients form a homogeneous paste. Divide it between the croutons, hot to the point of dissolving it a bit, and serve them immediately.

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