Tag: Knam

Valentine’s Day at the home of Ernst and Frau Knam: the savory recipe – Italian cuisine reinvented by Gordon Ramsay

What is your place of heart?
TO. «As a Venetian from the Cannaregio district, I always recommend the Serenissima: it is an easily reachable destination. Then in Venice, the view at sunset from the Hilton Molino Stucky Venice for me is one of the most beautiful in the city.”

How do you create the right atmosphere?
AND. «For a dinner, focus on a surprise detail like mine cocoa candles. Soft lights, a beautiful bouquet of flowers on the table, and then a short and light menu, easy to prepare. A bubble served strictly in the cup. Finish with a dessert and two chocolates. To then move to the sofa, full but still light…”.

Frau Knam, or Alessandra Mion, and Ernst Knam.

The recipe for a lasting love like yours?
AND. «We also argue and in those cases we evoke Cristina: “But that day our friend couldn’t mind her own business?”. Jokes aside, the secret is to listen and not just talk and then take a step back. The butterflies go away, let’s cultivate love with small gestures every day. My parents, together for 50 years, are an example to me.”
TO. «Speaking of small gestures, I find that too giving just a single flower is a profound gesture. The flower is ephemeral, but it is also something to take care of. The best thing is finding it when you least expect it. In the office at the beginning of the week, far from a birthday. It helps overcome the misunderstandings that everyone faces.”

Recipe: Risotto pasta with pea cream and scallops

Risotto pasta with pea cream and scallops: one of the Knam couple’s Valentine’s Day recipes.

Ingredients for 2 people

450 g vegetable broth
150 g risoni pasta
150 g pea puree
50 g white wine
50 g 80% dark chocolate, chopped
30 g butter
30 g extra virgin olive oil
20 g cocoa butter
6 scallops
6 candied lemon julienne seeds
fresh herbs (thyme, marjoram, chives)
Maldon salt
Sarawak white pepper

Method

Make a classic risotto, using pasta instead of rice. Finally, stir in the pea puree, butter, chocolate and extra virgin olive oil.
Sear the scallops in a non-stick pan with cocoa butter and salt with Maldon salt.
Place the risotto pasta on a flat plate.
Finished with three decorated scallops and lemon julienne.
Decorate with herbs and Sarawak white pepper.

#SaveThePanettone: the initiative against waste (Knam also participates) – Italian Cuisine

Too Good To Go launches #SaveThePanettone, the initiative that will allow you to save the sweets of the Holidays. Master Ernst Knam is also contributing

According to estimates at Christmas alone in Italy over 500,000 tons of food are thrown away, with an economic loss for a single family of € 80. Just take a trip to the supermarket to realize it: although Carnival sweets have already appeared on the shelves, there are piles of unsold panettone waiting to be saved.

As? He thought about it Too Good To Go, the app that since 2015 has allowed bars and restaurants to sell food that is not sold but “too good to be thrown away” online at reduced prices.
In January, in Milan, Rome and Palermo and in over 100 shops throughout Italy, users will be able to purchase specials Magic Box containing Christmas products that need to be saved.

From 17 to 23 January, 47 stores of Carrefour Hypermarkets and Carrefour Market will join #SaveThePanettone in which the sweets of the holidays will be made available.
They also participate in the initiative Ernst and Frau Knam: from 20 January it will be possible to save Knam artisanal panettone at their respective stores in Milan. But this is not the only contribution of the king of chocolate.

"In order to raise awareness as many people as possible on the issue of food waste, we launched Remix, an eBook that can be downloaded for free from our site, which provides tips and anti-waste recipes" he declares Eugenio Sapora, Italy Country Manager of Too Good To Go.
Among the recipes, from all the countries where the app operates, there is an unmissable Ernst Knam's recipe to recycle the chocolate and nougat left over from the Holidays.

Knam chocolate and nougat mousse cake

Ingrediants

400 g of liquid cream
300 g of nougat
300 g of powdered sugar
225 g of egg whites
200 g of dark chocolate
100 g of egg yolks
90 g of unsweetened cocoa powder
30 g of potato starch

Method

Preheat the oven to 200 ° C and start beating the egg yolks with 100g of powdered sugar for about 5 minutes. Subsequently, whip the egg whites with the rest of the icing sugar and once done, gently mix the two compounds also incorporating the sifted cocoa and starch.

Spread the contents on a baking sheet covered with baking paper and bake for 9-10 minutes. Then, in a bowl, melt the chocolate in a bain-marie and lightly whip the cream separately. Now pour the cream into the bowl containing the chocolate and mix the two compounds with the whisk until you get a mousse.

Once the marquise is out of the oven, sprinkle it with a light layer of granulated sugar and you will be ready to compose your dessert! Place the marquise base in a mold and add some coarsely crumbled pieces of nougat, taking care to cover everything with the chocolate mousse.

Leave the cake to rest for 2 hours in the refrigerator and once cold decorate the edges with chocolate chips (alternatively you can also use a dry crumbled biscuit) and cover it with a thin layer of cocoa powder and other pieces of nougat.

Frau Knam pastry shop opens in Milan – Italian Cuisine

A new pastry shop opens in Milan: from an idea by Alessandra Mion, wife of Ernst Knam, a design shop for small, beautiful and good sweets

We are looking forward to October 2, the day it will open to the public Frau Knam, the new pastry born from a dream of Alessandra Mion and Ernst Knam, after a fine-tuning, side by side with her husband and teacher Ernst Knam, during the lockdown.

During the presentation of her project, Alessandra talked about her passion for choux pastry and cream puffs: "It's my favorite: that's why I thought of concentrating Frau Knam's proposal (this is the name of his patisserie and the brand, ed) on an assortment of cream puffs: 24 different types, of which 18 sweet and 6 savory. A few examples? Among the desserts, the classic vanilla and zabaglione, among the salty Prague ham with mustard, gorgonzola with apple, salmon with celery … "

I, who have seen them and tasted them in preview, can confirm the high level both aesthetic and gastronomic: admire the appearance of the cream puffs in the photos, which stand out from each other thanks to the small colored "button" on the top. A joy to imagine them assorted in a tray… As well as the half-sphere chocolates, or the small cannoncini.

Cakes for four people, biscuits, chocolate bars, spoon desserts (single portions in small glasses) and other brand products are also waiting for you in the shop. Frau Knam, as well as a selection of honeys, hazelnuts, rice, herbal teas, infusions, candies, and various items for the kitchen, including the very useful sticks to roll out the pastry in a uniform thin layer.

The shop was created with the support of the designer Matteo Bruschi, to give even greater prominence to the pastry products on display, and is located right in front of the pastry shop of Ernst Knam, in via Anfossi.

Frau Knam, via Anfossi 19, Milan, tel. 02 83642522

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