Tag: lunch

The lunch break in Cadorna in Milan: Midday Kitchen – Italian Cuisine

Discover the Midday Kitchen: the lunch break in Milan with the chefs of La Scuola de La Cucina Italiana

You are looking for one lunch break fast in the center of Milan, in the Cadorna area? Would you like a taste of ours cooking courses? We have what works for you: the Midday Kitchen, the showcooking with tasting from Monday to Friday, a The School of Italian Cuisine.

You arrive on time at 13:00 in Via San Nicolao 7 and go straight into the kitchen. The chef is already waiting for the guests, the ingredients and the pans are already in place. This time you can meet all your needs curiosity on the dishes you will eat. No secrets, the dishes will be prepared right before your eyes, you will have the opportunity to ask questions and bring home the cookbook to test yourself in your kitchen with recipes that you will only find at Midday Kitchen.

3 courses, 45 minutes, 18 euros

A complete meal cooked on the spot directly by the chef, just in time to return to the office.
Drinks and coffee are included in the price of € 18.

The new menu, valid for the months of March is April, is enriched with new themes that alternate on the various days of the week: the use in the kitchen of turnips and roots, molluscs, rolls from appetizer to dessert, a menu all in green and finally any kind of flan.

Choose the one you like best and book by writing an email to scuola@lacucinaitaliana.it or by calling the secretariat at 0249748004. Places are limited!

Monday: Rape and Roots

– Bitter rind, hazelnut and parsley
– Trofie, beetroot, pecorino cheese and rocket
– Celeriac, robiola and horseradish

Tuesday: Mulluschi

– Roasted octopus, chicory, garlic and hot pepper
– Cuttlefish and peas
– Mussels, cannellini and marjoram

Wednesday: Rolls

– Pork and broccoli flans
– Rolled cabbage, fontina cheese and potatoes with spinach coulis
– Cannon of pineapple, white chocolate and orange with lavender scent

Thursday: Gran Verde

– Orecchiette with vignarola
– Salmon, snow peas and parsley chlorophyll
– Peas, cocoa and chocolate

Friday: Puddings

– Cauliflower flan and puttanesca sauce
– Saffron Bavarian, Parmesan fondue and liquorice
– Water ganache, carrots with citrus fruits and water

See here the calendar of cooking classes at La Scuola de La Cucina Italiana.

Fancy sandwiches for a different (and gluttonous) lunch break – Italian Cuisine

Enough with the usual sandwiches! Let's make them colorful, balanced and appetizing: here are some ideas for a mouth-watering lunch break!

Stufi of the classics sandwiches with meats, cheeses and vegetables? It is comprensible. The bars above all often offer the usual choices and you end up doing one lunch break always the same. How to solve? With a sandwich brought from home, well stuffed and balanced, both in tastes and textures. We have invented 5 that will make you lick your mustache, here they are!

The veg sandwich with avocado and hummus

We talk a lot about avocado toast, but this fruit can really be used in many ways in a sandwich. With its buttery consistency, the charge of calories and intense color, it combines perfectly with one black bread or seeds. Start by preparing theHummus, or a cream of chickpeas that will spread on bread and will give softness to the sandwich. Add the avocado into slices, fresh radishes and thin slices and seasoned separately with lemon and oil, cucumber and, if you like, a few leaves of songino. A bomb of colors and vitamins!

The sandwich with the crispy fish

What they are fish sticks – on the market you can find cod or even salmon – or fillets of white fish to brown in a pan with butter and sage, also use these ingredients to fill your sandwich. Then add hard-boiled eggs to slices, a base of créme fraiche and fresh cucumbers. A sandwich definitely out of the usual patterns, but delicious!

The sandwich with feta and sottoli

The feta is rather salty, let it drain and cut into cubes. Stuff with a crispy ciabatta cheese and add some vegetables in oil, like eggplant, dried tomatoes, artichokes. So you will stem the salty flavor of the feta and taste the sandwich.

The sandwich with salami and peppers

For lovers of strong tastes, the sandwich is rich and well stuffed! Spread a crispy bread of your choice with a soft cheese cream, add slices of salami Milan, do not forget the grilled peppers and you're done!

The sandwich with the roast chicken

A great classic is the roast chicken, maybe left over from the day before, to bone and cut into strips to use it for a tasty sandwich. Go ahead then to slices of tomato, fresh iceberg salad and mayonnaise prepared at home.

Ten side dishes for Christmas lunch – Italian Cuisine

Forget the faded salads and devote yourself to a perfectly prepared side dish that does not disfigure the main course.

All the attention spent to decide which first and second to bring to the table for Christmas lunch, and then run out of ideas for the side dish. And at the end the choice falls on the usual salad, a bit 'sad and uninviting. If it is true that the first and second courses are the masters on this occasion, why not think also of the contours for Christmas lunch a bit 'more elaborate? Below are our suggestions for an impeccable menu from start to finish.

Camembert potato cups

For this dish you can use any flowery crust cheese. Cook the potatoes cut into thin slices in the oven at 180 degrees for 20 minutes. Separately put the cream, chopped garlic, a pinch of nutmeg and the cheese cut into small pieces in a bowl. Put a layer of potatoes in an oven dish, add a layer of cream and cheese and then more potatoes. Finish with a slice of Camembert, bake in a bain-marie and cook for 40 minutes. Turn out and serve hot.

Fried pumpkin slices with fresh mint

To prepare this side dish cut a Mantovana pumpkin into thin slices, fry them in plenty of extra virgin olive oil and dry them well with absorbent paper. Remove the frying oil and cook for a few minutes in the same pot of white wine vinegar with a tablespoon of sugar, a tablespoon of oil, a small bunch of fresh mint, a clove of minced garlic and a pinch of salt. Season the pumpkin slices with this sauce and serve.

Caponata of artichokes

A winter version of the iconic dish of Sicily. Clean and boil the sliced artichokes for 5 minutes. In a saucepan, brown a clove of garlic with the diced artichokes and celery for a few minutes. In another pan, cook the tomatoes with garlic and extra virgin olive oil. When cooked, add the artichokes, the green olives cut into small pieces, the pine nuts, the celery and the raisins previously soaked in vinegar and sugar. Cook for a few minutes until it is well blended.

Baskets of potatoes and chestnuts

A rich and tasty side dish. Brown the slices of peeled pumpkin in a pot with a little oil. Meanwhile, boil the potatoes and broccoli that reduce to purée once cooked. In another pan fry the shallots, add the crumbled chestnuts and after a few minutes add some toma, a spoon of Parmigiano Reggiano, salt and pepper. Crush the potatoes and season with salt and pepper oil. Grease with the butter of the single-dose molds, cover them with pumpkin slices, make layers with the crushed potatoes, the pureed broccoli and the browned chestnuts. Bake at 180 degrees for 20 minutes and serve hot.

Leeks with cheese

A delicious and quick to prepare dish. Boil the leeks in salted water, drain and dry well. Arrange two crosswise and put in the center a piece of soft cheese such as taleggio. Fold up the leek sheaths by closing the cheese to a bundle, flour the chunks, pass them in the beaten egg and then in the bread crumbs. Fry the bundles of leek in plenty of olive oil, dry them with absorbent paper and serve hot.

Bundles of cabbage and cauliflower

To prepare this side dish, boil the cauliflower florets in boiling salted water and then, when cooked, blend them. Meanwhile cook the leaves of a cabbage steamed, then spread them on a towel and dry them. Cut off the central rib of the leaves, overlap and fill them with cauliflower cream. Rewind them and cook them for ten minutes along with shallots. At the end of cooking, shake the shallots, add some cream on the stove. Cut the slices of cabbage and toss with the cream of cream and shallot. Sprinkle with some black pepper and serve.

Skewers of Jerusalem artichokes and pumpkin with lettuce sauce

The sweet taste of this skewer will be diluted with a lettuce sauce. Boil the diced Jerusalem artichokes and the pumpkin slices. Then brown them in a pan with a knob of butter. Let cool and then make the skewers alternating a piece of pumpkin and one of Jerusalem artichokes. Separately steam lettuce leaves and when they are cooked, whisk them with a little oil, a sprinkling of paprika and salt. Serve the hot skewers seasoned with the lettuce sauce.

Caramelized endive wedges

Ideal to serve with a roast or stuffed turkey. Boil the endive cut into wedges in acidulated water and a pinch of salt. Let it simmer for about 40 minutes then drain it, dry it and put it to caramelise in a pot with some butter and some brown sugar. When it is golden add the juice of an orange juice, reduce and serve with a sprinkling of cinnamon.

Courgette dadini seasoned with onions in sour.

Brown the zucchini cut into small pieces and when they are cooked but still crisp, roll them out in a well oiled baking pan. In a bowl, soften the sultana raisin. Meanwhile, combined with the zucchini of garlic and thinly sliced red onions, some marjoram leaves, squeezed raisins and toasted pine nuts. Separately, cook for three minutes three tablespoons of white wine vinegar and a tablespoon of sugar. When it has thickened, pour it over the zucchini, add a drizzle of extra virgin olive oil and cook in the oven for 5 minutes. Serve warm.

Escarole rolls

A quick to prepare and very tasty side dish. Boil a bunch of salad and when it is cooked, drain and dry. Spread the escarole leaves and fill them with chopped black olives, capers, pine nuts, raisins and anchovies in oil. Close the leaves, place them in a pan with a clove of garlic, cook for a few minutes and serve.