Tag: Italian

Fried sandwiches – Recipe fried Panini by – Italian Cuisine

THE fried sandwiches I'm the recipe I've kept in store for you this weekend. They are prepared with the dough of the pizza or bread and, after having been divided into several parts, will be further leavened before going to cooking in boiling oil. For their stuffing I chose scamorza and salami, of course you can opt for anything you want or you already have at home. It is true, i fried sandwiches they are not very light but how good are they !? Once in a while it is almost right to indulge in something fried, and now that you know how to make fried sandwiches you just have to try them, let me know who loved them most of all;)

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How to make fried sandwiches

TAGS: Fried Panini Recipe How to prepare fried sandwiches Fried sandwiches recipe

Mercello Trentini: travel, study, experiences and a great deal of freedom – Italian Cuisine

It's not often that you meet a chef with rasta pigtails on his head and Bermuda shorts under his uniform. But the Turin Marcello Trentini, often known as Magorabin (from the name of his local), could not be that way. You understand it when its loose talk brings you over the years of an irreverent and light-hearted youth or among the thousand experiences lived in kitchens all over the world without ever taking itself too seriously. So much so that, if you did not have that developed and stubborn pellet for the culinary art, you could imagine it, instead of driving a starred restaurant, in some New Age Indian community. And you would be wrong, because under the whimsical and anarchic nature of Magorabin there is something else.

166848 He tried this by opening a room with his own strength, together with his wife Simona, when he was just over 30 years old. There he planned to propose simple, well-cooked dishes first and then, gradually, to introduce increasingly original, interesting and complex proposals. Like the duck from the Marengo that he cooked for us: completely inspired by the famous chicken of Napoleon's chef, he knows how to combine the Piedmontese ability to bring together ingredients that are apparently incompatible with French and international haute cuisine techniques.

Said and done, the determination led him exactly where he wanted to go, that is to run only his creations and to conquer in a few years the major guides, the highly coveted qualification of JRE and finally the Michelin star. "Stuff that makes you shake your wrists", he says with the usual impetuousness of a former student with little model that today fascinates the auditorium of the hotel of Stresa with brilliant lessons on improvisation and re-use. "But certainly not enough to make me stop wanting the second".

The Magorabin restaurant in corso San Maurizio 61, in Turin. A few weeks ago the restaurant was "doubled" from 120 200 square meters, while the seats, that they were about twenty, they became 40. Among the interesting news, also the presence of a "Social Table" where 8 people at a time, even without knowing each other, can taste a special menu designed specifically for them.

He became a member of the Jeunes restaurateurs in 2008, at the age of 37, today Trentini fulfills the task with satisfaction of their vice president. And speaking of this association confesses: "A few years later I won the Michelin star, but being admitted among the JRE was the most exciting recognition of my career. At that precise moment I felt I was starting to play in the championship of the great ".

texts by Daniela Falsitta
video (below) Diego Stadiotti
on Sale & Pepe magazine
October 2018

we learn to cook and eat jellyfish – Italian Cuisine

Insects are not the only food of the future. If crickets and grasshoppers can also be flanked by snakes and crocodiles, unexpected resources come from the sea. "Unexpected" to say a little! And no we are talking about algae, more and more rightly appreciated. We are talking about creatures that both swimmers hate and diners … well, let's say at least that we are not used to finding them on the menu …

Yet they are galways used in the oriental cuisine: jellyfish are dried, salted and used to prepare salads in China, while Japan uses them for the preparation of sushi and tempura. THEin Thailand, then, he transforms them into spaghetti!

On our part, minds and palates, on the other hand, have yet to get used to the idea. For this reason, for some years, organizations such as Slow Fish and Marevivo they are committed to promoting the use of jellyfish on the table. In 2017 the European Union included them among the "novel food".

The choice of eating jellyfish has various beneficial effects. First of all onenvironment (of which we are part and which is also ours, or rather us!). We know that it is always poorer in fish and rich in stinging animals that invade our shores: the lack of many fish species is causing their proliferation since theirs are scarce natural predators (from tuna to turtles). PThis is fundamental the sustainable use of fish resources: the species to eat are 719 but we consume only 10% … It is essential to buy only seasonal fish: in spring, mackerel, in summer bream or sole, in autumn the turbot, and in winter alice and octopus. Or…

Jellyfish! Which is also very good for our health, since they are ricche of proteins and collagen. And then it makes us good to the mind, open ourselves to new horizons, without prejudices! Last but not least, the palate: scented with sea, jellyfish have, in spite of appearances, excellent consistency, similar to that of the octopus.

Naturally edible, although it is a stinging marine species, it is sufficient to remove them from the tentacles and keep them the 'hat' completely harmless. How do they taste? Lots of recipes developed by chefs and enthusiasts since the jellyfish-food arrived on the mouth.

The starry Gennaro Esposito for example, he has already created a 'Mediterranean' dish, the carpaccio of marinated jellyfish (the 'nocticula', obviously deprived of the stinging tentacles) with pesto, zucchini, and buffalo mozzarella. More recently the Ligurian Marco Visciola had proposed the jellyfish in tempura using the jellyfishes of the "pelagia" genus coming from the networks of anchovy fishermen from the port of Sestri Levante, which, more and more often, find themselves accidentally catching them.

Prepare the jellyfish in batter is simple. We summarize here one recipe provided by Slow Fish. Blanch the jellyfish for two minutes in water and lemon, dry them with a cloth, flour them and pass in the batter prepared with semolina flour and ice-cold water (you may want to add a yolk). Fry in hot but not hot oil. And good appetite, the sea delight is served: fried jellyfish for everyone!

Silvia Vigano
May 20, 2014
updated in October 2018
from Carola Traverso saibante

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