Tag: Italian

Benedetta Rossi "made it for you" – Italian Cuisine

From his kitchen he involves millions of fans with homemade recipes. Between web and TV, with its inevitable Marche dialect, it teaches not to waste food and to cook with the tools we have. Here's who Benedetta Rossi is, a food star with a reserved life who only prepares recipes to be repeated at home

Nine million followers, thirteen million views per month on Youtube only, four recipe books published by Mondadori for 500 thousand copies sold and a television program on the Food Network that is shot in his kitchen, committing away crews for whole weeks. These are the results of Benedetta Rossi, food blogger, graduated in biology, but above all a woman who cooks, and who shares simple recipes, within everyone's reach, greeting the public with a raised thumb and the motto: "I did it for you at home".

Who is Benedetta Rossi?

Benedetta Rossi is one of the web's phenomena perhaps among the most studied by marketing professionals and professionals. Many of these still cannot explain how a woman, completely independently, managed to build a viral empire with dizzying numbers based on homemade recipes. And what about professionals? Many write and comment on them. Some cannot accept what they consider "aberrations", such as custard made with whole eggs or shortcrust pastry with yeast. "But in the countryside it has always been like this," says Benedetta, and claims her way of cooking: "It's homemade, for you." Which, after all, is nothing more than that plus highlighted among the proposals of the trattorias and popular restaurants, and often able to guide the customer's index on the menu.

His smile is frank and sincere, equal only to his genuine Marche accent, specifically stop. The stoves you see appearing on TV or in videos on the web are truly hers. Nothing is artifact, not even the bench under the large poplar behind the house, where at the end of each recipe Benedetta goes "to enjoy the countryside". Her husband Marco Gentili has become game force his manager and when not working in the kitchen they love to travel, so much so that they got married in Hawaii.

The farmhouse that is not there

Over the years it has fed on the web, but also in the press, a real myth: the hunt for Benedetta Rossi's farmhouse. Fans and tourists around the Marche leave the highway at the Pedaso (FM) exit in search of the farm. On google there are many indications and telephone numbers, but know that Benedetta left him in 2011. So the pilgrims of the "homemade for you" will have to be content with shopping in the beautiful orchards of the Val d'Aso, along the road that leads straight to the wild Sibillini mountains.

Do you want to know the recipe for this success? Here's what Benedetta Rossi told us in front of the stove in her home in Altidona (FM), in the Marche region.

How are Benedetta's recipes born?

"In the tradition of the Marche countryside, when visiting neighbors or friends, the custom was rooted in bringing a homemade dessert as a gift and, along with this, the recipe. A physical exchange, in its small viral, which also allowed the spread of new ideas. The concept, declined on the web, is the same. That's what I'm still doing today. "

What was your first recipe?

"The first videos of recipes I made them in 2009. They were a kind of courtesy for the customers of the family farm. After greeting the guests, I sent them the video with the recipe they had tasted made step by step. They were excited and I enjoyed it. I noticed even more when one of these recipes published on youtube quickly reached 100 thousand views. So it was that in 2011 I opened my channel Homemade by Benedetta. The first recipe was the sweet and sour gardener; by Aunt Daniela. It was a great success .

And how did you go about choosing the recipes? What are the strong points?

«I choose them by listening to the requests that come to me directly from the followers. Indeed, from friends. In this way I know that I can be useful for them. In addition, I provide practical tips: how not to waste food using all the available ingredients; which equipment is useful in the kitchen to do a certain function, without having to buy professional ones. I always follow the seasonality of the products and try to indicate the necessary doses well, even if I do not abandon the art of quantity by eye. On the other hand, Marche cuisine is based on experience and instinct. At the beginning I thought that most of my women would appreciate the recipes; then, with surprise, I was able to see that my most active fans are even children .

What is the recipe you are most fond of?

«Definitely the Smart Cake. It has solved many birthdays. Everyone wrote to me! To the point of becoming a real culinary neologism, as well as a Google topic trend. In practice, I gave some “clever” suggestions to easily make the sponge cake in ready-made thin layers, cooking it in the pan and eliminating the most laborious steps. I was surprised myself by the success of this recipe and today it is still one of the most shared in its various versions .

And what are the dishes you prefer to eat? At home or in a restaurant?

«Let's say I'm a pasta-maker, with a great passion for polenta. I don't want restaurateurs, but my favorite restaurant remains Aunt Juliet's house, who at ninety-six still cooks great. "

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the 10 commandments to overcome anxiety from Csaba – Italian Cuisine

Here is a valuable collection of rules not to get lost among tea spoons and cauliflower centerpieces. Proof of "Courtesies for guests"

At the fourteenth consecutive episode of Courtesies for guests, daughter of the semi-quarantine voluntary of these days, I was assailed by two completely mixed feelings: on the one hand the desire to organize a few dinners with friends as soon as possible – safety permitting, of course – to launch myself in the preparation of some thematic menu from the hermetic interpretation; on the other, the tremendous anxiety of having to submit to judgment of possible guests. Yes, because the Real Time program – which as we all know by now challenges two couples of hosts on the treacherous terrain of a dinner to be organized – has the strange power to enter your head like the brutal torture of the Chinese drop. Moral: while shortly after I took out my American placemat from the cutlery drawer and set it with a miserable fork (from spaghetti? From smooth pens? From vialone nano rice? Oh God, I don't know!) Put on the wrong side of the plate, I felt on me all the imaginary disappointment of the look of Csaba from Zorza. Because yes, in the depths of my soul I can feel that she, the graceful guardian of good taste and good manners, would really like to transform me into a skilled host capable of going beyond the pizzas ordered at home, served directly in the cardboard to avoid a passage dishes in the dishwasher. To try, therefore, to pay homage to his civilization efforts, I thought of drawing up a list of rules that I (more or less) learned thanks to this cathodic full immersion, very precious to organize a 10 and praise dinner and win once and for all the performance anxiety. Or anxiety from Csaba, what can we say.

The tea service VS the dessert service

I confess my ignorance. Before running into the marathons of Courtesy for the hostsi these days, I happily ignored the difference between the different types of tsp. Or rather, I stopped at the big / small / very small distinction, thinking it was more often than not a simple design choice. Ditto for the forks, which I had never observed carefully enough to notice the differences in sides and edges (not teeth, edges, flaps!). Moral: pay attention to what we bring to the table, because a micro-teaspoon will certainly not be good for eating ice cream and tiramisu, as well as the fish fork – albeit small – can never be accompanied with a tart. Study, people, study.

A firm no to folds

Few things like them wrinkled tablecloths they manage to curl Csaba's ever-elegant lips into an expression of bitter disappointment. Why not, it is not enough to pull the thousand thousand lire kit of the great-great-grandmother out of the drawer to make a good impression: the misplaced folds denote approximation, both on the tablecloth and on the napkin. And the approximation, you know, is anything but chic.

The world under the tablecloth

Okay, we found the most beautiful tablecloth in the realm, and we stretched it millimeter by millimeter with a dedication and skill that not even the Laos wicker craftsmen. But – alas! – still not enough. Because under the tablecloth, especially if with lace decorations, at least one is needed under tablecloth, fixed in a model. In short, we dress our onion table, as the mid seasons demand.

Question of lama

The blade of the knife must face towards the plate. The blade of the knife must face towards the plate. The blade of the knife must face towards the plate. Anyone have questions about it? No thanks.

The dilemma of the napkin

In reality it is not a real dilemma. The napkin, which – let's repeat it – must always and in any case be ironed and folded to the point, should be placed on the left. Do we want to be splendid with a napkin holder? Ok, let's try. Do we want to try to rewrite the rules and put everything in the soup plate with the accompanying pine cone and ring napkin holder carved by hand in marble? Bah! But it can be tolerated. Do we want to surprise guests by recreating with the fabric a collection of wonderful origami that range from the Little Red Riding Hood wolf to the Burmese rock python? No, here, maybe let's avoid that.

It's easy to say "white"

White dishes, tablecloths and napkins are a classic choice, it is true, and sometimes a little predictable; but also safe enough not to avoid sensational slips. Provided that shades of white choices do not punch each other. Yes, because combining an optical white – cold and bright – with a more amber warm white could ruin the success of the table. We all remember what was said of the approximation, right?

The importance of glasses

The glasses, besides having to be filled at the right point – neither too much nor too little – must appear substantially consistent with the rest of the table. And yes, in the end, simplicity once again triumphs: the cases in which a glass made of 200 prisms of wood-fired crystals and assembled with human heat can be pleasant are counted on the fingertips. There is no need to reiterate how important it is to use super-clean glasses, without traces of limescale spots. But even without strange smells, which are of «eighteenth century cupboard powder or «lemon plantation transformed into detergent.

No land at the table

No, a centerpiece it cannot reasonably weigh 127 kilos. Nor does it contain poplars, cypresses and two rose bushes inside, just to clarify. But above all he must never in any way put the show in plain sight land: on the other hand, no guest would ever want to find traces of brown powder on the tablecloth, next to their glass; let alone undergo a dinner of wet musk.

Vegetables? It depends

A centerpiece prepared with various vegetables and any assembled together can be an original idea, and therefore a winning one. But the rules to follow, in this case, are at least two: 1) the vegetables in question must be very fresh, beautiful and do not give off particular odors; 2) the dimensions of the various components must never be exaggerated. In short, to understand each other, some peppers here and there could also be there. A cauliflower or an eggplant, however, no.

Say it with a flower

The one of flowers is probably the most refined of languages that was ever conceived. So yes, it is essential to learn how to use it in the most correct way, even when it comes to choosing some cut flowers to decorate your table. On the other hand, we all know that the yellow rose is a symbol of jealousy, the white one of purity and the red one of passion. But perhaps it escapes us that gerberas and chrysanthemums, even if they are wonderful and colorful, shout "funeral" and "cemetery". Unsuitable, Csaba would comment. And in this case too, he would be terribly right.

"Courtesies for guests", Real Time; Diego Thomas, Csaba dalla Zorza, Roberto Valbuzzi

Recipes with artichokes and potatoes – Italian Cuisine

A perfect match also in colors. Baked and velvety, pasta or savory pies. Many ideas and recipes with artichokes and potatoes

Potatoes with artichokes are known to be very well. It only takes a little imagination to get one starter, a side dish or a single dish for your dinner. We have selected some simple recipes and tasty.

Artichoke and potato pie

It is prepared in the oven in 40 minutes and it really is easy. Take three not too large potatoes and blanch them for five minutes in boiling water. Mash the potatoes with a fork and mix them with eight very thin cut artichokes. Butter a pan with a zipper and distribute the mixture alternating it with a few slices of smoked scamorza. Wet with a little bit of White wine. Once the layers are finished, sprinkle with plenty bread crumbs and bake at 180 ° C.

Stuffed artichokes with potatoes

The artichokes stuffed with potatoes have an excellent scenographic rendering and they are very good. Boil four artichokes for ten minutes. Drain them al dente and dry them with a piece of kitchen paper. Peel two small potatoes, cut them into cubes and then brown them in a pan for five minutes with oil and a clove of garlic. In a saucepan put ten grams of corn flour diluting it with a little milk until it forms a cream. After making it fluid, adding more milk, add 30 grams of grated cheese and let cool. Stuff the artichokes with potato cubes and cream cheese. Bake for ten minutes at 180 ° C.

Pasta with artichokes and potatoes

And who said that you can't make an excellent one with potatoes and artichokes first course? The pairing is perfect, perhaps a little caloric for the evening, so prepare it for lunch. Choose a format of pasta short, four artichokes and two small potatoes. Boil the potatoes and cut them into cubes. Put the clean artichokes in a pan with a clove of garlic, a little oil and a few ladles of water, salt and pepper. Leave to cook for a few minutes and add the potato cubes. Cook until the water shrinks and the pasta sauce is ready. Serve by adding some toasted breadcrumbs.

Savory pie with artichokes and potatoes

A single dish for a appetizer between friends to be enjoyed with a good glass of wine. There savoury cake everyone likes artichokes and potatoes. Make a classic sheet, take four medium artichokes, first blanch them in hot water for a few minutes, then cut them thinly and sauté in a pan with oil and garlic. Boil two medium potatoes, leave to cool and mash with a fork. Incorporate the artichokes with the potatoes then mix and add salt and pepper. Stuff the cake with the mixture, adding some cubes of mozzarella cheese. Bake for 20 minutes at 180 ° C.

Cream of artichokes and potatoes

It is extremely simple and can be prepared in just over fifteen minutes. In cream of artichokes and potatoes must dominate the taste of artichokes, so choose some small potatoes and medium artichokes. Put the thinly sliced artichokes and potatoes in a pan, browning with oil, salt and pepper. Once cooked, blend with a mixer adding a drop of milk. If you want you can decorate the plate with gods fried artichoke hearts.