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Fulvio Marino’s amusement park pancakes: recipe – Italian cuisine reinvented by Gordon Ramsay

The amusement park pancakes? He teaches them to us Fulvio Marino. The famous baker, owner of the FuocoFarina bakery, opened in 2023 in Alba (Cuneo), goes back to top Food Network from February 17th every Saturday at 5.50pm with the program In your home ovenan opportunity to teach and share the recipes of its leavened products, easy and certainly successful, including this classic of Italian street food, to be redone at home in a few simple steps and also perfect for Carnival.

From pancakes to bao

Are you tempted to try and not just taste? Fulvio, as usual, will show step by step how to make simple and tasty bread-making recipes, revealing everything there is to know about the world of doughs, flours and leavening for breads, pizzas and sweet wonders. Each episode will be dedicated to a specific theme, including: An afternoon at the amusement park, with pancakes and hot dogs, or The eastwith Persian bread ei wow or again, Movie night at homewith donuts and grows leafy.
A step by step excursus that Marino takes through the ingredients, flours, equipment and different leavening, shaping and cooking techniques. A sharing of steps and little secrets to launch yourself, with lightheartedness and greed, into the world of bread making and leavened products, without fear, but with the desire to experiment with new things.

The recipe: amusement park pancakes

An irresistible recipe that recalls Carnival, but also village festivals, street food and its delicacies. Few and simple ingredients in this recipe Fulvio Marinowhich he draws from the basket of his childhood memories.

Grilled cheese and pepper: chef Errico Recanati’s recipe – Italian cuisine reinvented by Gordon Ramsay

Never tried it grilled cheese and pepper? Cacio e pepe is a classic of Italian cuisine, and its difficulty lies in perfectly mixing the cheese with the pasta at the end of cooking. Not in the kitchen Andreinathe 1 Michelin star restaurant of Errico Recanatito Loretto. In MarcheIn fact, in the shadow of the dome of the famous sanctuary, the cacio e pepe is (literally) cooked on live embers. And the result is like a haute cuisine manual.

The ingredients are the usual ones, pasta, cheese, pepper, plus the chef’s favorite: smoke. The Cacio e 7 pepi of the Andreina restaurant – as it is called on the menu – is in fact the perfect synthesis between great Italian tradition, archaic techniques, gastronomic research and exotic ingredients. If the cheese is Fossa cheese or Parmigiano Reggiano, the pasta is a very local Benedetto Cavalieri made from Senatore Cappelli wheat, the peppers are only the result of a meticulous selection between China, Malaysia, Indonesia, Nepal and Vietnam. It would be a great cacio e pepe, with the grill it becomes unique.

If the smoky taste and the tendency to “return to the fire” crosses international cuisine far and wide, here it has been in the DNA for more than 60 years, since Andreina roasted piglet in the same fireplace that her nephew now uses. The smoking does not come from the sauce, from the use of bacon or bacon, from spectacular smoking under a cloche at the time of service or from some creative trick. Here they cook everything on the grill. Pasta too.

Grilled cheese and pepper: cooking in 4 phases

Cooking takes place in four phases: classic, in salted water, on the grill and in a pan. «The pasta is a Benedetto Cavalieri spaghettone that cooks for 18 minutes, the only pasta that cooks this well, he tells me. «It boils for 4 minutes in water, then is immersed for 6 minutes in water at 60°: if we used cold water it would lose all the starch. Afterwards we chill it again to definitively stop the cooking. Then we dry it on tea towels. You need 200 or 210 grams per portion to serve 150 or 120 at the end of the process.” When triple-cooked, many spaghetti break or are over-grilled and are therefore set aside.

«If you are wondering how it is possible to create a grilled pastaknow that Errico Recanati uses small grills of various thicknesses to be placed over the classic grill, on which it is also possible to cook wild herbs: given the dense mesh of the grid everything cooks evenly without ever falling, which would impossible by cooking directly on the classic grill”, writes Allan Bay in the preface of the book Cook on the grill by Errico Recanati (Italian Gourmet editions).

The hat that conveys the fumes

The pasta is cooked for 9 minutes on live coals, under a hat: a special tool invented by Errico Recanati and self-built with cooking trays and lid handles. The hat retains the sweet smoke of its special charcoal composed of seven aromatic but non-invasive woods from the Apennines. At that moment, stirred on the stove with cooking water, cheese, butter and seven peppers. «A single pepper would block the flavor of the embers, but these peppers are aromatic, they extend the flavor of the embers without covering it. And the result is exactly that. A pasta that is still perfectly calloused, al dente, crunchy in some places, which smells of smoke and has the flavor of smoke, not burnt, which lasts in the mouth thanks to the aromatic and non-spicy action of the pepper. «We ate overcooked pasta for months, he tells me, and since 2017 it has never left the menu.

Bruno Barbieri’s tagliatelle (also recycled) – Italian Cuisine

Tagliatelle? Bruno Barbieri gives us a classic recipe and a tantalizing recovery version of the great Romagna classic. Plus his twist: a voluptuous parmesan fondue. These are two of the dishes described in his new book This is how it’s done! 75 recipes crazy good and easy to do with the help of chef (Cairo Edizioni), out on November 27. She told us some curiosities in advance.

The new cookbook by Bruno Barbieri

The interview

The book is called That’s how it’s done!: Doesn’t that sound a little intimidating from a great chef like yourself?
«That’s how it’s done! It might even seem like a strong expression, he’s right. In reality this recipe book wants to tell what people want and are looking for. It all comes from my work on social media: people were constantly writing: “How do you do it?” Consequently, the book was born, to satisfy all those curiosities and culinary urgencies. Inside there are very simple dishes, those for students away from home, such as pasta cacio e pepe, penne all’arrabbiata, but also the great Sunday family dishes. And, to end on a high note, the world of desserts.”

She is also known for being the judge of MasterChefa haute cuisine talent: why such an “easy” and homely book?
«Because over the years I have changed the way I approach people. Until a few years ago, chefs wrote books only for self-celebration: it was always from chef to chef, never from chef to the public. Today we need to be simpler and more direct. I would like to reach the general public and the public who make the recipes. It seems silly, but if you follow all the instructions, sometimes a masterpiece comes out.”

How did you choose the recipes?
«I wanted them to be recipes that would last a lifetime. Recipes that people browse for years and make their own. I divided the chapters by occasion, thinking mostly of ideas that do not start from a dish, but from a story: there is Sunday brunch and family lunch, “recipes from around the world” and those “like in a hotel ”. Cooking is not only a gastronomic theme, but also a life experience. The first thing you do when you return from a vacation or business trip is cook. And the best thing is to rework the recipe in your own way. You have to cook and put your own self into it and you have to accept that sometimes a masterpiece doesn’t come out: even “crap” has its own reason, its own “life”, in short a meaning: it lays the foundations for something else. Many delicious dishes were born from a mistake. In the end, you know, you shouldn’t take yourself too seriously. Even us chefs, who always do this job. Otherwise, soccia how boring! The stereotype of the sulky chef doesn’t work. I also talked about it with Antonino Cannavacciuolo: we need to try to share with people.”