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Domenica Marchetti: with Italy in the heart – Italian Cuisine

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The food writer Domenica Marchetti, from the United States of Abruzzo, is a passionate witness to our most authentic family cuisine




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"Americans do not know true Italian cuisine, they think it's heavy, all pasta and pizza. Instead it is full of fresh vegetables that change from one month to another, of traditional recipes with few ingredients, excellent in their simplicity .

Domenica Marchetti, born in the USA from mother from Abruzzo, she grew up in one Italian family, learning to make gnocchi and ravioli as soon as she and her sister "were tall enough to reach the kitchen floor", as she says in her blog.

Merit of the mother, excellent cook and guardian of our recipes tradition; but also of the summer holidays with the family in Abruzzo, where food – cooking, eating, talking around a table – it was the center of life. A strong cultural heritage that is hard to ignore.

After dealing with various topics as a journalist, Domenica felt the need to return to the roots and share, with articles and books, our authentic family kitchen: "The food I cook is the food I love to eat and offer others simple and honest dishes …".

Domenica Marchetti is born New York and lived in the United States but Italian blood flows in his veins. After one graduated from Columbia University's School of Journalism (N. Y.) and some years of journalistic career, today Sunday is dedicated to the world of food at 360 °.

Such as food writer writes articles (The Washington Post, Cooking Light, Fine Cooking, Food and Wine) e books (see next page), blog and Instagram account; but also holds cooking lessons and organizes gastronomic tours in his beloved Abruzzo, for small groups of enthusiasts.

177559 "src =" https://www.salepepe.it/files/2019/08/LIBRI-0001_alta.jpg "width =" 160 "height =" 232Kitchen to preserve

Domenica Marchetti is author of seven books on Italian home cooking, from The Glorious Soups and Stews of Italy (2006, on soups and stews) a Preserving Italy (2016, on canned), passing by The Glorious Pasta of Italy (2011), the most successful one. Monothematic, the texts also have the purpose of hand down recipes family members, and give space to artisans of the food that Domenica met in person during his travels in Italy.

texts by Marina Cella
video by Diego Stadiotti

BLT bucatini with pancetta, rocket and cherry tomatoes

“The BLT (bacon-lettuce-tomato) is one of the most famous sandwiches in the United States, typical of American diner food. It is grilled with white bread spread with butter and stuffed with smoked bacon (bacon), lettuce and tomato.

For my book "The Glorious Pasta of Italy" I had the idea of ​​"translating" this sandwich and doing it as pasta. So I created the recipe for BLT bucatini, that is the bucatini seasoned with the same ingredients. Instead of bacon I used bacon, and instead of lettuce the rocket ”.

for 6 people
500 g of bucatini – 700 g of cherry tomatoes – 1 small clove of garlic – 170 g of diced bacon – 2 handfuls of rocket (about 150 g) – 60 g of grated pecorino romano – extra virgin olive oil – salt – pepper

– Turn on the oven at 165 °. Wash the i Cherry tomatoes, cut them in half and arrange them, with the part cut upwards, on a plaque lined with baking paper. toss with 60 ml of oil, salt and pepper.

Bake the tomatoes and cook them for 60-90 minutes, until they are a little withered but still juicy. Remove them from the oven and transfer them to a bowl with their sauce. Bring a saucepan to boil with plenty of salted water.

-Meanwhile heat a tablespoon of oil in a large non-stick skillet over medium heat. Add the garlic in a slightly crushed shirt and let it jump for a couple of minutes to flavor the oil. Remove the garlic, add the pancetta and cook it for 8-10 minutes, until it begins to release the fat and become Crisp. Add the cherry tomatoes, stir and cook for about 5 minutes.

Cook the bucatini in the pot of boiling water and drain well al dente. Transfer the pasta to the pan with the pancetta and the tomatoes and sauté it mix well. If necessary, add a little cooking water.

Add the rocket is jumbled up until the leaves have withered. Complete with pecorino grated and served.

Mascarpone Pound cake with sour cherries

"The Pound Cake (the Four Quarter Cake) is very traditional in American cuisine. I have a little bit "Italianized" and I prepare it with mascarpone and sour cherries with their syrup ".

for 10 people
350 g of butter at room temperature + the one for the mold – 400 g of white flour for desserts – 250 g of amarena pitted in a jar with their syrup – 600 g of caster sugar – 6 large eggs – 225 g of mascarpone – 1 pod of vanilla – 8 g of fine salt

– Turn on the oven at 165 °. Lightly butter one donut mold with the removable bottom of 25 cm in diameter. Engrave the vanilla pod and extract the seeds with a small knife. Drain the cherries, cut them in half and set aside the syrup. In a medium-sized bowl mix the flour with the salt and set aside.

Cut the butter a pieces and transfer it to a planetary mixer (or mixer) e mounted briefly at medium speed to soften it. Add the sugar, 100 g at a time, and mounted at high speed up to get a light and airy mixture.

Add the eggs, one by one, mounting after each one. United the seeds of vanilla and fit briefly. Lower the speed to medium and add alternating the mixture of flour and salt and the mascarpone at room temperature, starting and finishing with the flour.

Add the cherries to the dough and stir. Transfer the dough into the buttered mold and shake it lightly to level it. bake for about 75 minutes, until it is well browned and a toothpick inserted in the center will come out clean.

– Meanwhile, you do boil the syrup of cherries in a saucepan for about 5 minutes. Drain and set aside. Take the cake out of the oven and let it cool on a wire rack for 20 minutes. Sformatela, turn it over on a plate and, while it is still warm, brush the surface and the sides with lo warm syrup. Drain the syrup, transfer the cake to a serving dish and serve.

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that's why they are friends of the heart – Italian Cuisine


Salmon and avocado: the coolest couple. But how do they get along so well together?

If you think of salmon, do you immediately think of avocado and vice versa? These two ingredients are often together and look really good. And it's not just a matter of color combination.

Avocado toast, sushi, salads, pasta, tartine or tartare. Salmon and avocado come together in many recipes, with different shapes and textures: salmon can be raw, cooked or smoked, while the avocado can be used a pieces or reduced to cream, like guacamole.

The possibilities are endless, but why do they work so well together? Let's discover theirs secret and how match them at best in recipes, to ensure that they never get tired of being together.

Salmon and avocado: what do they have in common?

This couple does not play on contrasting textures and flavors: both salmon and avocado are both fat. We already notice it at the first bite and the feeling, for the note, "oily " which follows.

Fats yes, but good fats. Let's see why.

Avocado and salmon tartare
Avocado and salmon tartare.

Salmon and avocado: friends of the heart

Both the salmon and the avocado are good for our health, in particular for our health heart and of circulation in general.
The avocado helps reduce bad cholesterol levels (LDL) in the blood, increasing those of the contrary good cholesterol (HDL). This happens because it has a high content of monounsaturated fats, phytosterols is Omega 3.
Another great source of Omega 3 is salmon, the fatty fish that is the source of protein, also rich in vitamins, phosphorus is mineral salts.

How to combine salmon and avocado

Being both characterized by this fat load, it is good balance them adding other ingredients, which will go to counteract the feeling of fat we talked about before. How to do? There are some rules to keep in mind.

You definitely can't miss a acid taste, which will help to degrease and feel the mouth cleaner. It can be obtained for example through i citrus fruits fresh, such as oranges, limes and lemons, fruits such as pomegranate or the green apple, or finally with a sour cream or one yogurt.
Another idea? Use thedill, an aromatic herb with a fresh and decisive taste that goes perfectly with salmon.

Let's not forget that it is also necessary to balance the sweetness with an element sapid. Just think of the indispensable soy sauce in which they soak the Japanese uramaki made with salmon and avocado. Also the bitter taste can come into play: try using the rocket salad.

Avocado Toast with Salmon
Avocado Toast with Salmon.

Another fundamental aspect is that of consistency: both salmon and avocado are both rather soft and creamy. It is therefore necessary to insert other ingredients crunchy, as the dried fruit (hazelnuts, pistachios, almonds and so on) or i toast of bread.

With these small rules and basic tips, you can make room for your creativity by composing pairings with the ingredients you prefer. Below, instead, four recipes with salmon and avocado to try!

The mothers of the world are all beautiful when a chef takes their heart – Italian Cuisine

The mothers of the world are all beautiful when a chef takes their heart


The sweetest words dedicated by the chefs to their mothers and the photos that portray them together. Look at our cute album!

Severe, professional, brilliant. To look at them so austere in their white jackets, chefs and cooks seem born great. Without fears, ice cream melted in your hands and knees peeled. But the approaching Mother's Day is the right occasion to remember that they too were little ones, just like us. That they, too, took refuge in the arms of their beautiful mothers, made whims and some tears to grow and become who they are today.

Bruno Barbieri

Very close to her mother Ornella, interviewed by TV Sorrisi e Canzoni, the chef dedicated these words to her:
"Mum is always mum. I have a wonderful relationship with her, made up of complicity, affection and deep love. Since I was a child I used to call her Ma and I never stopped calling her that. My sisters my grandchildren tease us by calling me "her baby" because for her they still are: in winter I still put on my health shirt because she wants it that way! Her real job was the seamstress. I still remember the magnificent clothes he was wearing at carnival, I always won the first prize (bullfighter, marhaja, astronaut). And for my first communion he made me a wonderful black suit, jacket and short pants but I wanted them long and with the scissors I made a great cut. It took him a week to mend them, but she did not give me even a slap with her sweetness: she understood that I was growing up. Now he is retired and is dedicated, despite some ailments, to the kitchen. I forgot, she is the real home chef .

Alessandro Borghese

Barbara Bouchet is the famous mother of Alessandro, who talking about her to Oggi, made many readers smile.
«Barbara was not the typical Italian mother, the one who prepares you the basket with the brioche or you roll up the covers. She gave it to me with a wooden spoon, pulled my pants down and spanked me. In this she was very strict, very German … If I took something from her it was the attitude to want to be at the center of attention ".

Antonino Cannavacciuolo

Also Anna, the mother of Antonino Cannavacciuolo, told Corriere: "At home I was in charge, because a parent gives you food to give you education. (…) Mine was a child of the heart. Once at Christmas the teacher had done some chores in the class and everyone had a candle. One broke down and Tonino offered to take that one. Another time he was at the soccer field, he was eating the sandwich with salami and he noticed that an older friend was looking at him: he wasn't content to give him a piece, he came home to prepare another for him. And another time he bought charcoal from an old woman he didn't even know. It has always been good … (…) The day the military party started, the roller shutters of the house remained mourned. How I cried. And how much it cost me! He came back from Orvieto every Friday and left on Sunday, with the bag full of provisions and some money I gave him to eat pizza with his friends .

Joe Bastianich

Here the real star in the kitchen is mother Lidia who says: «Women are the best, they don't cook for need of approval, they put passion and love into it. Like my mom. " She, instead, interviewed by Gente, reminded us of our mothers when they talk about our favorite dish (obviously cooked by them): "Joe's favorite dish? Lobster risotto: the sauce is made with the shells, spicy, very tasty, tail and paws only at the end .

Davide Oldani

Even Luigia, the mother of chef Davide Oldani had a fundamental role in her career: «For years I have heard myself say that I have a female palate. I have always taken it as a compliment and I must admit that I recognize it, because it is an expression that is used to define a soft, delicate, refined palate: a mother's palate. And that my mother's was really soft, delicate and refined, I can't say it, but I remember perfectly when she, sitting next to or in front of me, tasted the first spoonful of soup or the first forkful of pasta: that morsel established if the dish was hot but not hot, if the taste was good and not salty or tasteless, if the consistency was the right one. For me, of course: the palate of the mother chose the right balance for me. And if that balance was there, the second bite was mine. This is why it pleases me when they tell me that I have a female palate, because in a certain sense, since then, my mother has unknowingly suggested to me how I should have been a cook: by feeding .

And then, let's look at these and other beautiful family portraits (in the gallery above). Long live mum!

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