Tag: I39m

I'm soft as an egg – Italian Cuisine

In the episode of #oradicena on Saturday 21 March Carlo Cracco tells us how his quarantine is going (and what he cooks)

Hi Carlo, how are we going?

"Well, all right, I had never spent 35 weeks at home in the evening in 35 years of work."

And how?

"At around 8 you get the adrenaline, then you say, no, everything is stopped. But it's not bad. We rediscover normal things like watching television, which has never been done before. We see films … we watched a series of Israeli espionage, Spy seems to me, with secret services, it is well done .

Are you cooking either Rosa or both?

«No, she doesn't cook too, in times of crisis everything is fine … (laughs). The thing that really affects me is all these people who are in the kitchen. Now they are all obliged, those who go there with desire and passion, those with joy, those who unfortunately can't make it but have to eat something. I think it's a fairly unusual situation. "

What do you mainly cook?

«A lot of vegetables. Tonight there is fish that we prepare with a light breading, without eggs, for the children. "

Can you give us the recipe?

«The fish in question is a morone from Liguria, we had shot it down and it was already filleted. I pass it in the bread rolled through a sieve … and then in a pan .

Butter?

"No, no, extra virgin olive oil. I would also put it on but Rosa is… .zza ".

In all this you are delivering the doves …

«The online shop remained a small light. We sell pastry, we are almost Easter, doves, sweets, cakes, caprese, lemon caprese, sbrisolona.… .

Who is following the direct IG complains of the price, 40 euros …

“It's hard to pay good things cheaply, and it's true for everything. A dove that costs little probably doesn't have much inside. Especially in this quarantine we don't have to eat a lot, in fact it is important to eat little but well .

Yesterday was the tiramisu day …

«It's the basic spoon dessert at home. It saves you. I make the yolks whisk well with the sugar, whip the egg whites with a little sugar, combine everything with mascarpone. I use Pavesini because it is the simplest thing, I soak them in coffee … .

From the followers of the live there are those who say: Cracco World Heritage Site.

"Yes, come on, maybe let's say Heritage of gluttony."

I show him a brooch in the form of a fried egg that I had found a few minutes before the live broadcast …

«Well, we cook many eggs at home. In the form of an omelette, scrambled with raw artichokes. When they are still a little slobbery, add the artichokes seasoned with salt, oil and pepper. Delicious!".

A secret for the omelet.

"It's all about the pulse, better leave it to professional kitchens" and mimic the gesture.

Who knows how your parents scold him when they're wrong …

«But it's okay, I'm good. I'm soft as an egg "(laughter).

Are you going back to Masterchef?

"What is Mast, Master … four years from now, I'm done …".

Another request from the public: poached egg.

«I prepare it with my mind. I can connect with the wi fi network, I turn the waters and the egg without even putting my hands on it "(laughter).

The chef has gone crazy … What are you missing most right now? To me the cappuccino at the bar.

«I miss normal things and surely the coffee ritual is one. Those five minutes to take to the bar with a croissant. This pain, this concern that exists, is surreal. "

And you, Carlo, are trying to alleviate this pain a little by cooking for the workers who work for the hospital in Fiera, in Milan.

"Let's give them some relief, it's not easy to work these days, let alone thinking of having to set up a space for people who are sick. We try to contribute with the least we can do .

Do you have other plans when everything will start again?

"Many things will change, I don't think we can think of starting again as if it had happened yesterday … maybe I'm wrong, we will have to rethink a little. Now I take this opportunity to feel comfortable even if you are never calm. Discover many beautiful things like children who are happy to spend a lot of time with me. When they see me go out they tell me "where are you going that the restaurant is closed?" And I say that I still have to do something … it's a unique situation .

Do we send a greeting to those who have no family and are alone at home?

«Who is alone is more difficult even if he is already used to it, it is often a choice. Perhaps it is more difficult to be many than few. Who is alone is stronger, more accustomed, perhaps he misses everyday life. Then there are the problems of those who have never been home and must remain there. When it is all over we will all be outdoors. Hopefully it will happen soon .

Thanks Carlo for your delicate humanity and for your recipes, especially that of the poached egg (help). Today at 17:30 I am waiting for you with Massimo Bottura for a new live broadcast of #Oradicena.

I'm allergic to nickel: I make the nut at home – Italian Cuisine

The nut is forbidden for those who are allergic to nickel, but it can be replaced with frozen broths and with home preparations: here's how

The nickel it is present in many foods: those who are allergic to this element know this, and know that they must be careful about many variations in the kitchen, eliminating many ingredients. Among these is the nut, which, however, can be replaced with some changes.

Broth always ready

First of all, a very simple solution can be used: prepare good broth and store it in the freezer. Larger containers, maybe half a liter, will be available to make soups or risottos. To add some flavor to scallops, roasts or sauces, you can instead freeze the broth in the ice containers, to have practical cubes to be dosed to taste.

For what of meat put in a pot about a kilo of mixed beef and veal (more or less fat, it's a matter of taste), with the addition of some bone and a pinch of salt. Cover with cold water, bring to the boil and cook for two and a half hours, skimming from time to time.
For what of vegetables only allowed vegetables should be used, ie low nickel: potatoes, beets, squash, zucchini for example. Well cleaned and washed, the vegetables are put in cold water: bring to a boil and continue cooking over a low heat and without a lid for an hour, skimming from time to time.

Home made vegetable nut

The same vegetable base can be used for a particular artisanal nut: potato, beets, squash, courgettes, but also fennel, eggplant, peppers, depending on the season. One shallot it will give intensity of flavor, while the addition of spices, if you like them (always making sure they are allowed, such as turmeric and paprika), will give perfume.

Finely chop the vegetables and place them in a pan (obviously nickel free) with a thick bottom, along with very little water, a little oil and salt: for 500 g of vegetables, calculate 300 g of salt. Cover with a lid and cook very slowly for about half an hour, stirring occasionally. Once ready, let the mixture cool, then whisk it again to obtain a fine consistency.

Place the nut in an airtight container and keep it in the refrigerator: it stays for about a month and is used exactly like an industrial nut, adding little to give flavor to the dishes.

I'm celiac: here's what I eat for lunch – Italian Cuisine

At home, in the office or at the restaurant, lunch is a delicate moment: time is often short, but taste must not be renounced. A company that becomes more difficult for those who must avoid foods containing gluten

The lunch break for many is synonymous with a sandwich on the fly. A choice that turns out to be impractical when you discover you are celiac, unless you use bread and dough prepared with gluten-free flour. But a bit of organization is enough to solve the problem: cooking the day before you can prepare delicious dishes, ready to eat comfortably at home or even to take to the office.

Salad: not just rice

A classic in this sense is the rice salad, enriched with the ingredients we like most, from vegetables to ham, from boiled eggs to cheese. A similar result can be obtained with the quinoa: rinsed and cooked for about twenty minutes, it should be cooled under water and seasoned to taste. Some idea? A mix of cooked and raw diced vegetables; cherry tomatoes, mozzarella and black olives; tuna in oil, green beans and spring onion.

Excellent as a base for salads is also the mile, to be boiled for about twenty minutes in boiling salted water and to be seasoned to taste: try it with mixed grilled vegetables, anchovies and capers. And then the legumes: delicious and satiating single dishes can be prepared starting from chickpeas, beans and lentils. Without forgetting the traditional "salads": An example of all, the nicoise, with green salad, tomato, green beans, tuna, olives, anchovies, onion and boiled eggs.

Savory pies? Yes thanks

Why give up the goodness and comfort of a savory pie? It can be made from pasta crust gluten-free, readily available in supermarkets, or preparing the dough at home. In this case it will take 500 grams of gluten-free flour and 250 grams of butter, to be kneaded quickly with a pinch of salt. After getting a bunch of crumbs, add 180 grams of very cold water and knead. The dough should be left to rest, wrapped in plastic wrap, for at least 30 minutes in the refrigerator before rolling it out and using it to taste: for the filling the only limit is imagination! Ricotta and spinach, tomatoes, ham and basil, radicchio and taleggio, up to the classic quiche lorraine. You can also prepare the brisée by replacing the wheat flour with rice flour.

Oriental spaghetti

An idea for a quick lunch comes from the East: spaghetti of rice or soy they do not contain gluten and cook very quickly. For a complete and tasty dish, simply sauté them in boiling water, in a non-stick pan or in the wok, with a drizzle of oil, spices and ingredients to taste: filleted vegetables, peas, beaten eggs and diced ham, cubes of tuna and zucchini, chicken breast with strips and peppers, just to give some ideas. For a truly oriental touch, a few drops of soy sauce: on the market it can also be found without gluten, but as always, pay attention to the ingredients (and check that the crossed ear symbol is present).

Instead of bread

Instead of bread and wraps one can prepare one gruel, with 500 g of chickpea flour to be diluted with a liter and a half of cold water poured flush, mixing well with a spoon; add the mixture and let it rest for at least four hours, then remove the foam that has formed on the surface with a slotted spoon and mix the mixture, which is then poured into a generously oiled baking pan; sprinkle with chopped rosemary, then cook in the oven at 200 ° for about 20 minutes. Again, you can prepare one polenta classic, with the very thick yellow flour, let it cool and then cut it into thick slices and grill it.

At the restaurant

The lunch break at the restaurant is not to be banned, far from it. We need only pay attention to the choice of the venue, which offers sufficient guarantees. A good guide is represented by the site of theAIC, Italian Celiac Association, where you can find the addresses of the local members of the project Home feeding: http://www.celiachia.it/DIETA/ricercaStrutture.php

In any case, it is not enough to order gluten-free dishes, such as a grilled steak or a risotto: it is necessary to point out the problem to the staff, so as to avoid contamination of any kind.