Tag: heres

Now we can make extra virgin olive oil ourselves: here’s how – Italian cuisine reinvented by Gordon Ramsay

You warm each glass with your hands, smell it and that’s where we begin. And the first step, which serves to identify the olfactory scents of the oil: whether it is “green fruity”, typical of olives pressed at the beginning of maturation, or “ripe”. Then we move on to the actual tasting, to understand if the oil is “bitter”as often happens with young olives rich in polyphenols, or “spicy” when it gives a pungent sensation behind the long one (as happens with crushed olives when they are green). Then the oil is swallowed or expelled (as professional tasters more often do, who carry out hundreds of tastings a year), and finally is reflected in the aftertaste, which can be sweet, herbaceous, but also taste like apples, almonds, or tomatoes (this happens with spicy oils). Color? It is not a relevant factor and by participating in the experience you will also discover why.

The 5 cultivars

The operation is repeated five times, because There are five cultivars that Fratelli Carli grows directly or purchases from its trusted producers: the Taggiascatypical Ligurian, sweet and delicate, the Coratinavery rich in polyphenols and very intense in flavor which is instead typical of Puglia, the Sicilian one Biancolilla which is among the finest in Italy and loved for its balance. Finally the Greek Athinolia which is an ancient cultivar that gives very fresh and fruity oils rediscovered by the company, and the Spanish Arbequinawith a velvety and harmonious flavour.

Why try

Discovering them in a guided tasting will not only teach you to better understand the great world that revolves around one of the cornerstone foods of the Mediterranean diet, but it will even make you learn something more about your tastes, because you will have to think before choosing. In fact, your personalized bottle will contain a blend of your favorite cultivars. At the end of the tasting you will also return home with a certificate of participation, and above all much more awareness.

How to participate

«This project was born from the desire to share, in a simple way, the peculiarities and richness of the work of Fratelli Carli who, every day, creates oils with a unique and characteristic organoleptic profile, signing them with his own name and certifying every drop, writes Fratelli Carli in presenting it. There are 18 stages of the “L’Origine sei tu” event, between different cities in Northern Italy, each session lasts an hour and each date includes 4 sessions with these times: 10:00, 11:30, 15:00, 5pm.
The cost of the experience is 15 euros, and to participate you must book. All the details on www.oliocarli.it/lorigineseitu together with the dates and other useful information to participate.

Eating green during the holidays is possible. Here’s how to do it – Italian cuisine reinvented by Gordon Ramsay

Eating green at Christmas? You can, or rather you must. This holiday represents the ideal time to shelter at home with family and friends, sharing special moments and, of course, delicious meals. But what exactly does “good food” mean today? In addition to organoleptic qualities, food must respect criteria that go beyond simple taste. As Carlo Petrini, founder of Slow Food, claims, food must be «good, clean and fair. Clean, i.e. produced according to environmentally friendly methods; fair, capable of guaranteeing respect for those who work there. Here are some rules to follow during Christmas holidays to adopt a greener approach to food.

10’000 Hours

Eating green: what food choices to make during the holidays

During the holidays it is time to favor high quality foods, possibly organic or from integrated agriculture with low environmental impact. Reduce your meat consumption and, when you choose it, opt for meat from controlled farms and organic. Prefer local, regional or national products to reduce the environmental impact of transport and, if possible, purchase them in bulk, to avoid unnecessary packaging. The choice of wine can also be oriented towards organic options. For those who want alternatives to meat, legumes are a valid option, providing high-quality proteins and ingredients for tasty recipes.

Avoid foods at excessively low prices, as they often hide hidden costs for the environment and workers. Avoid buying products from distant places and choose sustainable alternatives to endangered fish such as salmon. Opt for lesser-known, but equally tasty fish, a low environmental and seasonal impact, such as horse mackerel, zerro, tuna, tombarello, dolphin fish and red mullet. Also molluscs such as clams, mussels and oysters; and shellfish such as white shrimp (if coming from specific regions) and corn on the cob are conscious choices.

A sustainable celebration: don’t waste!

Reduce wasteespecially at the table, carefully preserving food and avoiding throwing away what remains. Avoid plastic films and prefer reusable containers with caps. When you go shopping, calculate the precise number of people and prefer bulk products to reduce packaging. When setting the table, avoid disposable plastic tableware and, if necessary, opt for compostable alternatives.

Too Good to Go together with Yougov have reported the data regarding the waste of Italians at the table during the holidays: the 40% of Italians waste over a quarter of Christmas food, with panettone leading the way, despite its high cost. However, they also emerge positive behaviors:

Ossobuco alla Milanese: here’s how to make it perfect – Italian cuisine reinvented by Gordon Ramsay

There are some dishes that require time and care, to also honor the roots of the culture and tradition that they carry within. Like theossobuco alla Milanese, a typical dish of Lombard cuisine, which combines taste and simplicity. Usually, it is served with saffron risotto as a “side dish”, this makes you understand the commitment that goes into tackling it, both in preparing and eating it. But how to prepare it? Below we provide you with the recipe, step by step, with all the tricks for making real Milanese osso buco. You can read in ours gallerysome advice on how to make it even tastier and how to preserve it, if it ever ends up.

Ossobuco alla Milanese: the recipe

Ingredients

4 veal shanks
500 ml of meat broth
3 blonde onions
50 g of flour
3 heads of garlic
1 bunch of parsley
1 lemon (grated zest)
80 g of butter
1 glass of white wine
oil, salt and pepper to taste

Method

Let’s start by quickly browning the onions in oil, then blend them with the white wine and let them simmer.

Now prepare the shanks: use scissors to score the meat on the sides of the bone to prevent it from curling during cooking. Then, dredge them in the flour.

Remove the onions and set them aside: in the same saucepan, add more oil, melt the butter, then place the shanks.

Cook them on high heat for about 5 minutes, so that the crust forms, then turn them over to the other side and do the same.

Pour in more wine, add the broth and the cooked onions, place the lid on and cook for about half an hour over low heat; at this point, turn the meat and cook for another half hour.

In the meantime, prepare the gremolata: that is, grate the zest of a lemon, then chop the washed and peeled parsley and also chop the garlic, depriving it of its soul.

Once the shanks are ready, serve them with a portion of Milanese risotto and sprinkling them with the inevitable gremolada.

Browse the gallery to learn all the secrets for making a Milanese ossobuco to perfection!

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Gordon Ramsay Recipes