Tag: Italian

Recipe Dacquoise cake with apricots – Italian Cuisine

Ingredients For the dacquoise pasta

90 g egg white
80 g granulated sugar
80 g powdered sugar
75 g almond flour
20 g 00 flour
salt
butter

Ingredients For the filling

500 g apricots
40 g granulated sugar
35 g butter
2 yolks
gelatin sheets
an egg
powdered sugar
lemon thyme
lemon

Duration: 1 h 15 min

Level: Medium

Doses: 6 people

For the recipe for the dacquoise cake with apricots, whip the egg white with a pinch
of salt. As soon as it begins to take consistency, pour the granulated sugar while continuing to whip. When you have obtained a firm meringue, with a spatula add the icing sugar sifting it, the almond flour and the flour 00, sifting it too and stirring gently from the bottom up. Collect the dough in a pastry bag fitted with a 12 mm smooth nozzle. Grease a springform pan (diam. 20 cm) and line the bottom with a baking paper disc. Cover it with the dough distributing it in a spiral. Along the entire edge, form many tightly packed tufts. Bake at 160 ° C for 18-20 minutes. Remove the dacquoise cake from the oven, let it cool, then remove it from the mold. You can also prepare it the day before.
For the filling: soak the gelatine in cold water. Collect 250 g of pitted apricots in a saucepan and cook over low heat with 1-2 sprigs of lemon thyme and a little lemon juice for about ten minutes until puree (add a tablespoon of water, if needed). At the end remove the thyme and blend. Mix the egg yolks and egg with the granulated sugar, pour over the apricot purée, heat until it reaches a boil, stirring constantly; remove from heat and mix in the jelly, soaked and squeezed; finally add the butter; mix the cream well and let it cool, then pour it into the cake. Complete with the remaining apricots, split in half, sprinkle with powdered sugar and bake for 5 minutes at 200 ° C.
Eat it fresh, decorated as desired with lemon thyme and almond leaves. It should be kept in the refrigerator.

Costoletta and Milanese cubed: Davide Oldani still plays with history. Recipe – Italian Cuisine

His master Marchesi divided it into cubes about twenty years ago, the D'O chef decided to go further: this is his vision, of great technique and class. Naturally very good

"I've never been a fidget cook, but when the order came for a rib I would panic. And when I least expected it, he would come up behind to check … For Mr. Marchesi it was a huge dish: he personally selected the veal loin before I brushed kidney fat on the meat, dissolved in water, for perfect maturation. It was a ritual, exciting when I think about it. And he expected it to be served perfect .
Davide Oldani makes it clear how much the preparation of the Milanese represented (and still represents) a very serious commitment and a point of pride for a cook, especially in the area like him. In his case there is one more reason: as a great pupil of the Master, he does not forget that for him it was a magnificent obsession. "It is the only dish I learned from my father: I love ribs very much, but I would have liked to invent it myself", he said to his boys.

Milan on your plate

He didn't invent it, but he certainly re-invented it with the Costoletta 2000, created in 1991. A Marquesan jewel: technically shiny – cooking on each side of the cube, as high as the bone, avoids the detachment of the rind and uses the entire piece of meat – and aesthetically pleasing. And no one before him had thought of this dish enjoyable without a knife. Oldani, in 2018, took up the concept of cubes in the Milan on your plate. The union of three classics of the Ambrosian tradition: yellow risotto, ossobuco and cutlet. Which for the record is also the order of personal preferences of the chef from Cornaredo. The third element of the preparation was represented by the veal fillet that was cut into cubes, cooked at a low temperature for 22-24 minutes at 75 °, then roasted. "But he breaded cubes, I didn't," she remembers. "The breadcrumbs only enter at the end, is sautéed separately, then added on top of each individual piece to give the crunchy note that accompanies the great softness of the fillet, obtained by vacuum cooking"

Brilliant intuition

The lockdown led to the final thought of the current version, which had been in the Oldanian mind for a couple of years. Is called Cutlet and Milanese in cubes, is part of the Essenza tasting and leaves you surprised: the veal cubes are flanked by an identical number of empty dice with the breading while the bone has become a mousse printed cutlet. The sauce poured on the table draws the outline of a whole cutlet and surrounds the various elements. Before giving you the recipe for four people (original and very good), we like to recall the comment of Fiammetta Fadda on the plate, in one of the services of the August issue of La Cucina Italiana, exceptionally directed by Davide Oldani. «A good cook is one who (also) knows how to calculate. The talented cook knows how to transform economic considerations into brilliant intuitions. The point was: the rib obtained from the loin weighs half a kilo, too much for one person. But divided in two, the part without the bone cannot be considered a cutlet. Marchesi had solved the impasse by making it into breaded and fried cubes. Oldani thought about it and went further . From above, surely, Gualtiero first shook his head, smiling, and then commented "Bravo, boy".

Cutlet and Milanese in cubes

For the fillet

Combine 300 grams of veal fillet with 100 grams of clarified butter flavored with lemon, rosemary and salt. Cook for 50 minutes, vacuum packed at 52 degrees. Cut it into cubes as regular as possible and roast.

For the breading

Mix 200 grams of flour with two whole eggs, roll out the dough thinly and roll it on a parallepiped-shaped mold. Dry and cut it into pieces of about 1.5 cm in height. Coat with flour, eggs, breadcrumbs and fry in clarified butter.

For the bone

Combine 200 grams of veal loin with 100 grams of marrow and salt. Cook at 65 degrees. Allow to cool, blend, sift and spread in the bone-shaped mold.

Plating

Place the cubes and breading, in the same number, inside the plate with the cutlet on the edge. Finish by pouring some lemon and rosemary scented veal stock. Garnish with a few sheets of sprouts.

Gluten-free pizza with super cornice: the recipe – Italian Cuisine

Diego Vitagliano produces pizzas with a pronounced cornice between Naples and Pozzuoli. Also for celiacs (and they are good). So we got her recipe

By now everyone offers gluten-free pizza, but few really succeed in making it live up to expectations. Almost impossible if you are looking for a Neapolitan pizza and want to eat it with the cornice. Diego Vitagliano has succeeded, so much so that you won't regret the traditional one.
It starts with the Neapolitan scugnizzi (fried pasta topped with basil pesto, rocket, grana padano flakes, semi-dried tomatoes), montanarine and 11 pizzas: Margherita, Marinara and then tributes to Nerano, Calabria and classic stuffed pizzas like that with salami or ham. The dough is made from rice flour, the preparation takes place in an open box with oven and dedicated spaces, to avoid any type of contamination.

And here is his recipe, to make it at home.

Ingredients for 4 round pizzas

1 kg of gluten-free rice flour
15 g of salt
850 g of water
3 g of yeast

As a topping
San Marzano peeled tomatoes
Fior di latte from Agerola
Grana Padano grated at the moment
Neapolitan curly basil
Extra virgin olive oil

Method

Pour the flour into the mixer, add the water, yeast and finally the salt. Let it work for at least 8 minutes.
Form 270 g loaves and, after having sealed them tightly, place them in the fridge for 24 hours.
After 24 hours, take and roll out each loaf, flour the kitchen surface with the rice flour. Roll out each pizza leaving the thicker edge for a diameter of about 30 cm.

Seasoning and cooking
Dress with San Marzano tomatoes and bake for 10 minutes in a hot oven at maximum power on a baking sheet of refractory stone or directly on the baking sheet. Remove the pizza and toss with the Agerola mozzarella cut into strips, grated Parmesan cheese, the Neapolitan curly basil leaves and a drizzle of extra virgin olive oil. Bake for another 10-15 minutes.

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