Tag: harmony

Radicchio and hazelnut flan, a delicious harmony of winter flavours – Italian cuisine reinvented by Gordon Ramsay

The origins of radicchio and hazelnut flan may be linked to the regional culinary practices of northern Italy, where this red-colored vegetable is a widely used vegetable in cooking. It belongs to the Composite family, it has a slightly bitter taste which is accentuated during the colder months of the year, giving an earthy note to the preparation. Hazelnuts, also abundant in these regions, are a nutritious complement that adds crunch and sweetness to the dish. There original recipe also involves the use of cheese. In particular, we recommend parmesan, useful for adding a further layer of complexity and creaminess. This winter outline it is ideal for accompanying roasted meats, stews or plant-based main dishes. The preparation involves a series of precise steps. The radicchio is browned to soften it and accentuate its distinctive flavours. The hazelnuts are toasted to intensify their aroma. Subsequently, the ingredients are mixed with a egg and cheese base, forming a homogeneous mixture. Gentle cooking in the oven completes the process, creating a golden and inviting flan. Presenting this side dish on the table can be a highlight of the meal. What are you waiting for? Follow our recipe and you will make one radicchio and hazelnut flan extraordinary!

Carrot cake with cheese icing, an irresistible harmony of flavours – Italian cuisine reinvented by Gordon Ramsay

There carrot cake with cheese frosting it is not linked to a specific season, but its moist consistency and enveloping flavor transform this dessert into an attractive choice to accompany the colder months, offering an ideal comfort food for winter evenings. However, its versatility makes it equally suitable for the warmer months, as it offers the palate an experience of freshness and lightness. Although carrot cake with cheese frosting has widespread origins and is not strictly associated with a specific region, its popularity has grown worldwide, as it is a delicious dessert, which adapts to modern dietary needs. In fact, it is one quick and easy recipeavailable in many variations, including one for vegetarians or vegans.

In this case, cruelty-free ingredients are used, but without compromising its irresistible taste. It mixes crunchiness, sweetness and delicacy, thanks to the variety of ingredients which, at the same time, offer a mix of health and well-being. Carrots provide a rich source of vitamine A, which contributes to the health of the skin and muscles. The cheese frosting, in addition to providing a distinctive flavor, adds a moderate dose of fats and proteins to the overall dish. Do not hesitate! Bake with us and you’ll make an irresistible carrot cake with cream cheese frosting.

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Musician and chef, similar in seeking the same harmony – Italian Cuisine

How come musician and cook they are similar? What do they have in common? Enrich i convivial moments with listening to music is a very ancient custom, and a real musical genre, between the 17th and 18th centuries, was called “table music”. But I would not like to focus my little reflection on this, but on the structural similarity between the two languages, which, respectively, speak to the ear and the palate. In both cases we are dealing with combinatorial arts: dishes are created by combining ingredients just as musical pieces are built by combining notes. In both cases elementary rules apply: look for theharmony without forgetting contrasts, the dissonances, which give greater flavor to the whole. For this reason the same word, composition, can be used both in the musical and gastronomic fields: Cristoforo Messi Sbugo, table master at the Este court in Ferrara, called food compositions his parents’ recipes Banquets (1549); a work very rich, coincidentally, with information on the music performed during banquets.

Musician and chef: two sides of the same coin

The same principle of combination, which operates in individual dishes or musical pieces, regulates their succession in time, the rhythm of cooking and music: the alternation of different courses composes a menu just as the alternation of different songs composes a musical work; a symphony, a quartet, a piano sonata, with infinite possibilities of choice, but with a clear preference for compositional models based on variety, an adagio after an allegro, a dessert after a savory… But there is a fundamental element that unites music and cooking: both are ephemeral arts. Both are part, like theater or dance, of that set of artistic expressions which are called performative because, unlike a painting, a sculpture or a monument, they do not last over time, but exhaust their function at the very moment which they are produced: eating, listening. It will be said that recipes and scores exist, but here the teachings of Gualtiero Marchesi, a great music lover as well as an unparalleled cooking master. He often repeated that in a cooking recipe (well written, of course) there is everything except the essential: the food to eat, which still needs to be prepared. Because of this Marchesi equated the cooking recipe to a musical score: here too the indications are all there, but without an interpreter the music does not play and cannot be listened to. This is what truly unites the two arts: to exist, music and cooking must be performed. And in both cases the result is unpredictable: no “reading”, by different performers, and even by the same performer at different times, will ever be the same as the previous one, since it is carried out through gestures (of the cook, of the musician) that each time they interact with the place, the moods of the moment, the reaction of the “public” who, participating in the event, listens or eats.