Tag: Kitchen

Routine in the kitchen: there is also room for children – Italian Cuisine

The little ones can help you cook, but also to tidy up and clean, as long as it's made as a game

Days at home with i children they seem infinite and spend slowly, especially in difficult moments like what we are experiencing.
But with the right spirit they can also become very fun and stimulating for everyone.
In kitchen routine for example – breakfast, lunch, dinner, preparing, tidying up – we can involve the whole family.
What can we do in the kitchen with the kids? Cakes and delicacies, of course, but also many other activities, not only useful to entertain them, but also to maintain order … in every sense.

Easter cleaning with children

Easter is upon us. It is time to cleaning!
They are called so because these are the right days to think about one very thorough cleaning of the kitchen and pantry.
Children will have a great time a empty drawers and shelves to put some order in the kitchen.
The activities to do are many and very stimulating and you will take advantage of it to take two birds with one stone.
Everything in its place, clean kitchen and happy children!

Everything in a jar

You will certainly have envelopes of dried legumes, pasta and cereals scattered everywhere and open.
You will also have many old jars of jam or maybe preserves to finish and jars to wash.
Once everything has been sterilized, use i glass jars as containers for all that lies in sachets closed with clothespins or with a scotch that does not hold.
It will be a lot of fun for children to empty bags and fill jars and order will reign in your pantries.

More labels I can't

Once the jars are placed, it is important label them, when necessary.
The pasta is easily recognizable, but the spices are not and the cereals are not always.
So take paper and glue, or some real labels if you have them, and write what you have in front of you: salt, curry, pepper, paprika, chilli pepper, quinoa, chia seeds …
Children who are still unable to write can to draw, then arm them with crayons and wax colors and let them create.

Clean pantries

Once the pantries have been emptied, before filling them again, clean them well, discard what is no longer edible and set aside in a more visible place what should be consumed as soon as possible.
Children can help you with one wet piece in hand for cleaning and a careful eye for Expiring dates.
In this way they will also learn the value of things and understand how important it is do not waste.

Great jobs in the refrigerator

Everything you have done for the pantry also applies to the fridge.
Empty it and occasionally clean it and classify what you have and what you need to consume, always having the children help you. Also teach them how to store exactly all the ingredients and help them do it.

Tasks for everyone in the kitchen

Once the kitchen is well arranged, make a nice poster on which you will draw a weekly calendar.
Thus you will write down day by day i tasks that belong to every member of the family.
The children will be in charge of the table to set and clear and also to preparation of some easy recipes to be planned week by week, while the adults will provide general cleaning.
On the calendar you can write down other types of homework and assign small stikers like prize for children who have been good.

One recipe a day

Always on the calendar you can write down all the recipes that can be prepared, especially with the ingredients that you have put aside because they are nearing their expiry.
Every day you spend an hour or two at preparation of a dish for the whole familyobviously with the help of children.
In this way you will spend precious time with your family, however you will carry out your daily activities in the kitchen, but with a different spirit and certainly with many more smiles.
The children will be serene, happy, stimulated and they will feel useful. This will certainly make them feel bigger and more responsible.
So here's how a game can become a moment of growth.

The kitchen TV shows that keep us company in quarantine – Italian Cuisine

To spend some time, have fun and learn something useful. Do not miss the two specials on Easter cakes (because we will celebrate it despite everything)

Many of us have taken advantage of these days of quarantine to devote himself to the stove, you want for the need not to be able to do the shopping every day (and so on to bread is homemade cakes), you want for a rediscovered passion or for a simple pastime. There are those who work with imagination and experimentation, those who rely on grandmother's cookbooks, those at magazines, those looking for new ideas of dishes online and those who, given that we have more hours available to watch TV, are inspired by cooking television programs. Some of those that are broadcast live, such as the twenty year anniversary Test of the Cook on Rai 1, were temporarily suspended due to the emergency Coronavirus, but we can count on recordings and first visions.

Italian recipes – Rete4

On Rete 4, from Monday to Saturday at 11.20, Davide Mengacci and Anna Moroni, the most famous home cook on TV, go in search of recipes and curiosities of the cuisine of our country and prepare four-handed delicacies. In every episode of Italian recipes an ad hoc menu is proposed from which to take inspiration.

Chefs of Italy, TV8

Until March 29, on TV8, from Monday to Friday, at 19.30, the new episodes of Chefs of Italy-The Championship of the Regions. Alessandro Borghese, flanked by judges Gennaro Esposito and Cristiano Tomei, leads the challenge between 20 professional chefs, each from a different Italian region to compete for the title of new Best Regional Chef in Italy. From March 30 to April 24, the program will continue to keep you company with the eleventh season reruns.

Antonino Chef Academy, TV8

Until April 15, every Wednesday at 9.15 pm, the episodes of Antonino Chef Academy will be available in the clear on TV8. Ten young chefs compete to win a place at the stove in the famous kitchen of Villa Crespi, the star restaurant of chef Antonino Cannavacciuolo, who plays the role of professor and mentor for competitors.

Two Easter specials on TV8

The "Nordic" Andrea Tortora and the "Mediterranean" Sal De Riso will be the protagonists of two unpublished specials on Easter cakes, broadcast on Sky Uno and NOW TV on 9 and 10 April, at 7.50 pm, and in reply on TV8 the 12 and 13 April, at 12.00. In the episode of Andrea Tortora, the pastry chef will show his interpretation of the dove and the chocolate egg, then he will land on the Amalfi Coast where with Sal De Riso he will make another Easter cake revisiting the tradition. In the episode of Sal De Riso, the master pastry chef will guide us to discover the Pastiera, the Easter cake from Naples par excellence, preparing it in personal variations such as the "Puffed Puff", then he will reciprocate Andrea Tortora's visit with a stop in the north.

Homemade for you, Real Time and Food Network

From his farmhouse in the Marche, the food blogger Benedetta Rossi reveals recipes, tricks and tips for the success of each dish. Everything seems easier with her! The new episodes of the third season of Homemade for you they are broadcast every Saturday at 2.45 pm on Real Time and Food Network (channels 31 and 33 of digital terrestrial).

Family Food Fight, Sky Uno

Every Thursday at 9.15 pm on Sky Uno (Sky channel 108), the first Italian edition of Family Food Fight, the first cooking show where families and their culinary habits challenge each other in a competition based on the ability to bring their own and most authentic tradition to the plate. An unpublished trio of judges judging the dishes and the behavior of the families: Antonino Cannavacciuolo, Joe Bastianich and his mother Lidia Bastianich.

Al Cortile: a kitchen for two – Italian Cuisine

Two girls, a kitchen and a love story. Among the courtyards of Old Milan, to feel everywhere in the world

The story of Al Cortile is a story of love and passion. Passion for cooking and love between the two chefs, Libera Massa and Barbara Panetti, partners in life and work. At their side a staff of women only. "Not by choice, it's a finding," explains Libera. «But not a coincidence. This is hard work that we like to do with a smile and in a peaceful atmosphere, having fun. " And maybe women can do this much better …
Among the old Milan-style railing houses typical of Porta Ticinese, among clothes hung out to dry, climbing jasmine and lofts of architecture studios, memories of bad stories and nights of scighera, stands Al Cortile, a restaurant that fully embodies the double soul of the city. Hidden from prying eyes is a well-known address among the people of fashion and design who have kept it as a small secret for their parties. But word of mouth is difficult to stop in Milan, and Al Cortile has made its way even among lovers of good food.

You eat at the pass

In the courtyard because today as in the past, everyday life has always been consumed in the space enclosed between the balconies and the Milanese sociality has always been consumed. Neighbors, students and workers meet with restaurant guests sitting outside, in the shade of an old red brick chimney, or inside, under a high ceiling of exposed beams and right in the premises of those who were the foundries of Milan. Born as locals of the Food Genius Academy cooking school, Barbara and Libera met teaching the kids, cooking together in what would then be their restaurant and their life project together. Growing up to become an independent restaurant, Al Cortile does not betray its vocation: students taking their first steps in the kitchen and in the dining room, alongside the staff, and for the more curious, not a chef's table in the kitchen but the possibility of eating directly to the pass, in the company of the chefs who manage the service and the preparation of the dishes.

A new Milanese cuisine

The cuisine you eat at Al Cortile is the new Milanese cuisine: a cultural melting pot, a mirror of today's Milan and its citizens. The tradition and recipes of grandmothers are not re-proposed in didactic or revisited versions, but are simply a cultural background like others from which to develop ideas and flavors, together with travel, personal stories and ingredients; exotic or zero km. The goal: to create a new memory. On the menu, a whole fried sea bass, served with sweet and sour sauce and coriander, which looks to the East, and at the same time comforting red kuru pumpkin and robiola agnolotti, 36-month parmesan fondue, brown pumpkin and hazelnut base. Ingredients become the protagonists of whole dishes, such as Brussels sprouts, crispy and served with a hazelnut cream and a veil of dark Colonnata lard. Joking with the eighties, the prawn cocktail becomes a puffed sesame and prawn cracker on which to lay raw Mazara red prawns and seasoned with a bisque-based sauce. The panna cotta is the real one, the one without jelly, creamy and baked, never eaten today, but served with a granola with cereals, bergamot, clementines and buttermilk ice cream. The classic tiramisu is revisited by Barbara in an elegant single portion, covered with burnt marshmallow.

No vegetable garden, you shop

Here the garden is not cultivated, the gardens of Milan have always been those of the South Milan Agricultural Park and the surrounding countryside. Milan, however, is also the first city in Italy to have had supermarkets and to have invented large retailers. At the courtyard, "shopping" is done thanks to a widespread network of trusted and carefully selected producers. Sprouts and aromatic plants come from the vertical farm of the nearby start-up, Agricola Moderna, while the white geese arrive from the Cascina Madonnina, just outside Milan, where a group of women only raises them freely in the WWF natural oasis. Guido Botticelli, passionate "hunter" of small producers and biodiversity, makes his contribution by providing Slow Food presidia such as the onions of Giarratana and the hump thistles of Nizza Monferrato. Bread is made by the baker, it is bought every morning exclusively in the city ovens inside the ring road, those of the friends of Crosta and Davide Longoni.

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