Tag: Happy

Happy Cicchetti Recipe – Italian Cuisine – Italian Cuisine

  • 200 g Asiago Dop cheese
  • 200 g red radicchio
  • extra virgin olive oil
  • salt
  • pepper
  • 140 g red onions
  • 50 g sugar
  • 10 g vinegar
  • 30 g raisins
  • 30 g pine nuts
  • 12 clean sardines without bone
  • salt

Grate Asiago with a medium-hole grater and form 4 discs on as many sheets of baking paper. Heat them in the microwave oven, one at a time, at 250 W for 50 seconds, remove them from the oven, remove the wafer from the paper and place it between two bowls, so that the cheese, when it cools down, takes on a concave shape.
Clean the radicchio, chop it, season with oil, salt and pepper and distribute it in Asiago bowls.

Chop coarsely raisins and pine nuts. Stuff the sardines with this mixture and roll them up, skewered three by three on 4 spit sticks.
Lay them down on a plate covered with baking paper and bake at 180 ° C for 5-6 minutes.
Dissolve sugar in a small saucepan, with a drop of water. When it turns a light caramel color, add the sliced ​​onion, a pinch of salt and the vinegar. Cook until the onions have softened.
Serve skewers with sweet and sour onions.

Recipe: Giulia Rota, Photo: Riccardo Lettieri, Styling: Beatrice Prada

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Happy Christmas: on La Cucina Italiana newsstands, December 2021 – Italian Cuisine

Happy Christmas: on La Cucina Italiana newsstands, December 2021

The number of December from The Italian kitchen it has always been a collector's number. 2021 is no exception: the splendid dessert you see on the cover was designed and created by the chefs World Pastry Champions just for us, for you. From today on newsstands.

The Editorial by the Director, Maddalena Fossati Dondero

“I still remember it, even though it's been a long time. Much. The first time I saw the games, upon waking up, on Christmas morning. They weren't wrapped, they were instead arranged on the carpet in my bedroom, with the Cicciobello and the soft toys seated, the constructions ready to be invented, the markers almost already on the sheet. Today I imagine my parents arrange them in silence so as not to make noise, move in the semi-darkness so as not to wake up and pretend to drink that milk and eat those cookies that are always left for those who come to dispense so much joy. Today we shoot videos of everything, but those moments are indelibly recorded in my heart and will stay there. I like the eyes of children at Christmas and that's why you can find on this page the photos of the editorial staff of La Cucina Italiana, from when we were little, December 25 at home and during kindergarten parties. These photos are from the sixties, seventies, eighties, which were printed by the photographer and cannot be enlarged with the thumb and forefinger as we do on the phone screen, nor can they be sent by whatsapp. We looked for them in the drawers (it took me two hours to rummage through family documents), put them in an envelope and brought them as treasures to the editorial office. We are very or not very recognizable, we all make a great tenderness because at Christmas the children become even sweeter than the icing sugar that we pour rain on the pandoro. Here, my wish for this year is to rediscover that look of when you were a child. I like to think of a Christmas that brings generosity and good thoughts, that becomes a day of celebration of the many pleasant things in life where food represents an extraordinary moment of aggregation and genuine love. And where there is room, plenty of room for kindness. Italian Cuisine is here with us, it accompanies us year after year, flavor after flavor, and in this issue there are many tasty ideas starting from the cover, the Italian Christmas cake. We created it with ingredients from many parts of the peninsula in our kitchen together with the team that won the pastry world cup, waving the tricolor very high once again. A lot of sweetness to make these days as memorable as the awakening of a child in front of his games. Merry Christmas friends and friends, let the celebrations begin. "

p.s. our photos as children are precious and we prefer to leave them on paper, see you at newsstands!

photo cover Riccardo Lettieri

Alessandro Borghese turns 45: happy birthday to the chef! – Italian Cuisine

Alessandro Borghese turns 45: happy birthday to the chef!

Forty-five candles to be blown out with the air of an eternal kid who likes to cook, stay on TV, communicate on social media, but also ride a motorbike and listen to music

Born on November 19, 1976, Alessandro Borghese turn off today forty five candles, but over the years it has never lost that charge of energy that makes it look like a eternal youth. Kind eyes among the rebellious curls and a conquering smile, can only arouse sympathy. "Rock'n'social" chef, proposes a cuisine that defines "Inventive and generous", you do not spare how tv showman and he is also the best cook at communicate on the network.

Alessandro Borghese, from cruise ships to Milanese restaurants

After graduating from the American Overseas School in Rome, Alessandro Borghese worked for three years on cruise ships. Then finally landed on land, he lives professional experiences a San Francisco (city where he was born), New York, London, Paris, Copenhagen, Rome and Milan. He has made a brand of his style in the kitchen – in which he combines the taste of quality raw materials with a refined simplicity of preparations – The luxury of simplicity, which is the name of his Milanese restaurant opened in 2017. With his company, AB Normal, founded with his wife Wilma Oliverio, he also deals with catering and banqueting for events, food consulting and advertising.

Borghese tv showman

It is currently airing on TV8 with Game Of Talents next to Mara Maionchi and Frank Matano and with Rich dish together with chef Gennaro Esposito, but over the years he has been the protagonist of countless TV programs, from Courtesies for guests to Cooks and flames, from Junior Masterchef Italy to Kitchen Sound, from Cuochi d'Italia a 4 Restaurants, the program that has definitively consecrated it to the general public (and toirony of the network).

Alessandro Borghese: what (perhaps) you don't know and what you would like to know

Borghese is the son of the actress Barbara Bouchet and the Neapolitan entrepreneur Luigi Borghese. Has a younger brother (decidedly more reserved than him) who is called Massimiliano and that yes, he looks quite like him. Married to Wilma Oliverio with whom he had two daughters, Arizona and Alexandra, some time ago revealed that he had discovered the existence of a third child born from a previous relationship.

There pasta with cheese and pepper is his workhorse. And, after cooking, his passions are there motorcycle and the music. His adventurous life and his dishes he told them in different books: from the first of 2014 entitled The suit does not make the cook. The Italian cuisine of a gentleman chef last published in 2018 Cacio & Pepe. My life in 50 recipes.

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