How do you start a new year? With something new, and something old. With tradition and innovation. And what's more ancient and contemporary than a very spreadable and very enjoyable one pate, to be enjoyed on hot and steaming croutons? A little French and a little Tuscan, he tastefully combines high and popular cuisine and interprets salmon, smoked trout, chicken, rabbit, duck…
Linguine with yuzu, risotto al cedar, lemon ravioli and other savory dishes acquire a very special acidity with the contribution of citrus fruits: from the classic zest to season spaghetti to lemon, to the salad of oranges, up to the juice added to the bottom of the roast, the most popular had already made themselves noticed in some dishes. But new interpreters come from the family in the kitchen. THE pink and yellow grapefruits they accompany roast poultry, pork and beef tenderloin. THE kumquat they give sparkle to fish and meat and the cedar joins the fish. Seeing is believing.
Precious, exquisite, sparkling, they are the top for a banquet with a refined and contemporary personality. Under the zest they hide a delicious and delicate taste, excellent with mayonnaise of various kinds, unusual breading, contrasting side dishes and combinations with fruit. Do you have any difficulty cooking them? Although according to experts lobsters and lobsters should be cooked alive, we suggest you buy them frozen and boil them by throwing them in water as soon as they have been removed from the freezer: do not defrost them in the fridge, they would lose their mood and the pulp would dry out. It is also essential that the water is boiling and abundant. Don't you have the appropriate tool to cut the shells and the forks to pick up the pulp? Arm yourself with nutcrackers, serrated scissors and olive forks, and everything will be fine. You will still be ready to cook and taste the scamponi with cauliflower cream and coleslaw, the tostici in foam with tarragon with fried fennel, i coconut crusted king prawns with spicy sauce…
A hyper-traditional dish, the Maritata soup, A historic Neapolitan preparation in which a mix of vegetables happily marries various types of meat, the Trento Classico, one Dry sparkling wine in three types: base for aperitifs, vintage or reserve, from exceptional harvests. And for the more experienced palates, a foray into the world of sake under the guidance of the expert Lorenzo Ferraboschi who introduced us to the famous Japanese drink. And, given that there is still some time left between holidays and festivals, why not close seasonal vegetables and fruit under glass? And here are ours kaleidoscopic preserves: jellies, pickles, pickles with a modern taste. And again, to travel (or to dream) here we are Lisbon, between the blue of the sky and the ceramics, the baccalà and the sweets of the monasteries.
Scent of spices
Whole or in powder form they give unique aromas to parfaits, tarts, rolls, a thousand leaves And nude (like our cover). They evoke the charm of distant lands and exotic worlds, but they are also the protagonists of many traditional sweets of our house, from Umbrian gingerbread to Tuscan gingerbread, from frustingo from the Marches, to the Parma spongata. We asked the chef Claudio Gatti, master pastry chef from Parma, a great lover of ancient medieval recipes how to use them. Better in powder, because they are easier to incorporate and to dose in the doughs of baked desserts. Or in seeds or barks to infuse (never too much though!).