Tag: Italian

10 rules for serving – simplicity and beauty! – Italian Cuisine

Does the dress do or does not make the monk? Whatever your opinion, few are willing to deny that good food, when presented well, is even more throat. To use another popular saying: "The eye wants its part". Even the ear, however, we know that when the name of a dish is seductive, it is even more the dish, perhaps parca and healthy. Visually then, it is a question of beauty but also of size: in fact when the dish is large, eat more.

If at the level of taste, as far as amateur cooks sailed, we have discovered why our dishes do not seem to be those of the restaurant, now we discover how to make them similar, at least at the level of look. We rely on the advice to Luigi Taglienti – recently among other things in the World Pasta Championship jury – that the Chef has developed for the Birra Moretti Foundation.

Some of these rules are a classic, others are the result of contemporary trends that, wrongly or rightly, they want smaller portions, simplicity in the dish, reduced ingredients. In summary, the motto could be: "Less is better".

Here are the 10 rules for serving by Luigi Taglienti:

1) Occupy the central position of the dish with the main ingredient

2) Add garnish only if edible

3) Use a white plate with decorations able to enhance the color of the ingredients

4) Each recipe has its own dish, for example the risotto should be served in the flat plate, the spaghetti in the bottom plate, the dishes in broth – like the creams or soups – in the consommé cup

5) Place in the plate ingredients in balance and symmetry

6) Heat the dish before serving hot dishes

7) Add the sauces at a later time to give value to preparation and service

8) Use elements from different textures (Soft / crunchy)

9) Beat the plate with the risotto on a flat surface, or with the palm of the hand, to distribute it evenly

10) Roll the spaghetti in a ladle and serve them in a nest.

Recalling that aesthetics, of course, commands in this field, but it is, especially in certain cases, of rules also functional: to improve the performance of the dish and the taste experience. For example, by rolling up the spaghetti nest, the pasta stays warm. To return to the initial proverbs: two birds with one stone, no?!?

Stella Rita
October 2018

recipes and ideas for not eating badly if you are alone – Italian Cuisine

But who said that those who eat alone should eat what happens and in a frugal way? Here are some original and greedy recipes to eat healthy and pamper yourself

Italy is the country of good cuisine and of the conviviality at the table, a place not only where we are nourished, but where conversations, knowledge, relationships and interweaving are born also on the social and human level. So much so that who eat alone, especially at the bar or restaurant, but also at home, once it was looked at wrong. Today less: it is more and more frequent to see or know people to have lunch or dinner in solitude, by necessity (for work) or by choice. Or because you are single!

Eat alone: pros and cons

To be single He has his own pro and his versus, even at the table. Between pro, there is the possibility of staying in peacewithout necessarily having to make conversation; between versus, there is the fact of eat fast, risking to slow down the digestion and above all the little desire to treat yourself well, avoiding to go to cook and prefer to open the packet of sausages, taken directly from the fridge and eaten with awe in front of the TV.

Quick, but healthy recipes

To eat badly It is a risk that you can run, being alone at the table: no single would think of making ragout or risotto, dishes that require a long preparation and it is worth cooking if you are at least two. But it is not the rule that a single person should only eat things already packaged, at full speed. Eat well you can, even by yourself: here are some gluttonous recipe, which requires little time, is easy to make and above all healthy.

Chicken

The chicken is a lean meat, easy to cook: just brown it in a pan with a little oil and add a salad as a side dish and the dish is done. But a really tasty and curious recipe can be the Swiss chicken and spinach: just chop the breast together with boiled spinach and form a steak, then brown it and then accompany it with wholemeal bread and a mixed salad. It takes a few minutes and is also good cold.

Meatballs

Meatballs are the ideal dish to recycle leftovers or to enjoy the grind that has lain in the freezer for a while. As rarely in the freezer of a single you will see some minced meat, we suggest you vegetable meatballs based on zucchini: boil the zucchini and potatoes, crush them and reduce them to a pulp, then together with an egg, mix them and form balls, to be covered in breadcrumbs. Fry them in peanut oil and serve them with a salad. Even these can be prepared the night before, to bring them to the office tomorrow.

Sea bass

If you often eat at home and do not want to cook, try the sea bass: buy it already filleted and then steam it. No hospital dishes, on the contrary: cook the fillet for 10 minutes in the steamer branzino that of the slices of pumpkin; meanwhile centrifuged part of the carrots, to serve them as condiment sauce. A tasty and balanced dish will come.

eggs

Eggs are the typical food of the single: just break them in a pan to get an omelette or a fried egg. But you've never tried them with tomato sauce? In a single-portion cocotte, distributed from the pass previously heated in a pan with some fried; then break an egg, taking care that the yolk remains intact. Now bake at 180 degrees for a quarter of an hour: you will get a rich and filling dish.

Sandwich

If you really do not want to pull out the pans from the pantry and turn on the fires, folded on the classic sandwich to be filled as you please, avoiding to abound with sauces. Do you want an idea for a really greedy recipe, inspired by the Nordic countries? Try the salmon and ricotta sandwich: create a fresh ricotta sauce, emulsified with oil, salt and pepper; Meanwhile, heat the slices of homemade bread in the oven to make them crunchy; fill them with a slice of smoked salmon and a ricotta spread and scented with dill clusters. A quick lunch, but extremely tasty!

Cod in persimmon sauce, and autumn becomes supportive – Italian Cuisine

It is not the first year that La Terrazza restaurant in Via Palestro, in Milan, joins the initiative Restaurants against hunger, thanks to which 2 euros for each 'solidarity dish' ordered go to support the projects against hunger for combat child malnutrition in the world.

The manager is always him, sous-chef Stefano Piccinini, who has had carte blanche in the recipe to propose: white paper that is filled with his creativity and so was born a dish designed specifically for restaurants against hunger, the Brandade of cod, persimmon sauce, caramelized onion and polenta chips.

The menu La Terrazza di Via Palestro – restaurant that shows the biggest covered terrace in the heart of Milan – is always there strongly seasonal and the 2018 launch of the solidarity campaign (which will last until December 31st) coincided with the season menu change. Between a "Bresaola di kobe" and a "Splintered scallops with pomegranate sauce and organic toasted seeds", in the first few days when the Brandade appeared in the list of appetizers, has already met the patrons of the patrons: a dish made to arouse curiosity, which customers choose for the particularity of the proposal and then are happy to know that what they pay to taste it will go to charity, at least in part.

After the linguine with coffee & sea urchin by Cristina Bowerman, here is the recipe of Stefano Piccinini, which combines other two strong elements and each other normally outsiders such as the delicious autumn persimmon and cod (for those who still have doubts about the difference with the stockfish, the answer is here).

Brandade of cod, persimmon sauce, caramelized onion and polenta chips

Ingredients:

800 g desalted cod

300 cl milk

2 persimmons

1 red Tropea onion

1 shallot

200 g polenta

30 ml apple vinegar

100 ml of water

60 g granulated sugar

Salt, pepper QB

Method

In a saucepan add a little oil and the previously chopped shallot, brown, add the cod cut into small pieces and deprived of the skin and milk. Bring everything to a boil and turn off the heat.

Meanwhile, take the persimmons, peel them and put the pulp in a sieve in order to obtain a smooth and homogeneous sauce. For the sweet and sour onion take a saucepan add the sugar, water and vinegar brought to a boil add the peeled and peeled onion, leave to soak for about 8 min.

At this point the cod will be cooked, drain it from the milk and blend adding a little 'cooking milk and a drizzle of oil until you get a homogeneous mixture very similar to a mashed. Salt and pepper.

For the chips, cook the polenta in the traditional way, once cooked roll it out between two sheets of baking paper, obtaining a thickness of about three millimeters, coppatela of the shape you prefer and let it dry out. Once the chips are dried, bring the oil to a very high temperature (around 200C °) and fry very quickly, drain and put them to dry on a sheet of absorbent paper.

Composition of the dish

Cover the bottom of the plate with the persimmon sauce overlaid on our brandade and garnish everything with the julienne-cut onion and the polenta chips.

Carra Traverso Saibante
October 2018

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