Tag: lunch

Csaba dalla Zorza: «My Sunday lunch – Italian cuisine reinvented by Gordon Ramsay

Meaning what?
«The ideal would be to avoid the “grandmother’s table” effect, which today is too full and heavy, by alternating pieces from the trousseau or vintage pieces. At the same time, using objects already at home is very sustainable. Don’t buy too much and always start with what you have. I, who did not inherit large services, for example, have purchased many things in the markets: they have a special charm, as long as they are contextualized with something contemporary. An example: an important service will be combined with a simple napkin, perhaps in linen, but one that does not need to be ironed, so as not to cause too much fear in using it. And, again, a tablecloth in the trousseau will be more valued if the rest has a touch of modernity. And then dare: if you are lucky enough to own a set of silver cutlery, use it. Even every day. Adapt the colors to the season and above all have fun.”

In your book there is also a chapter dedicated to the choice and use of silver cutlery: why?
«Because silver goes easily in the dishwasher: this way it won’t be necessary to polish it. And because it immediately gives a great preciousness to the table. And it looks great with placemats. A very chic touch: have them personalized with your initials or a family monogram as they used to do in the past. Even today many companies offer this service. They will be a beautiful memory to pass down.”

How do you embellish the table if you don’t have crystals and silver?
«With small low vases filled with flowers, a few candles, a delightful placeholder. And then with so much care. The table, intended as furniture, becomes a dining table with the act of setting it up. This sequence of gestures can be very simple or finely complicated. For me it represents a daily tradition that involves gestures that relax me and prepare me to enjoy the fortune of being able not only to eat, but to share a meal with the people I love. Or with myself. The table has a decorative as well as practical function.”

One of the proposals for the mise en place taken from the new book by Csaba dalla Zorza.STEFANIA GIORGI

elegance and taste in the Immaculate Conception lunch – Italian cuisine reinvented by Gordon Ramsay

The recipe for rack of lamb with pomegranate sauce presents a combination of intense flavors and attractive presentation. It finds its roots in Mediterranean culinary traditions, with particular attention to Middle Eastern cuisine. The story of this delicious second course it is a journey through the culinary mastery of those who, over the centuries, have been able to enhance the delicate taste of meat with the acidic and enveloping sweetness of fruit. The Immaculate Conception lunch, dedicated to the celebration of the Virgin Mary, is often characterized by a rich and significant menu. The rack of lamb, thanks to its elegance and fine flavour, is the ideal protagonist of this special occasion.

The choice to serve this dish in honor of this Marian holiday is motivated by its ability to unite tradition and innovation, offering a refined and unforgettable gastronomic experience. The winter season, with its cool temperatures and festive atmosphere, provides the ideal context to fully appreciate the dish. The ingredients, carefully selected to guarantee quality and authenticity, blend harmoniously, offering a distinctive and enveloping character. Preparation requires mastery of culinary techniques, as it is essential to ensure a uniform and precise cooking. The process of roasting the loin with the herbssuch as rosemary and thyme, helps to enhance the natural flavor of lamb meat, giving it agolden and fragrant rind. The pomegranate sauce, on the other hand, adds a touch of sophisticated complexity to the dish. Its preparation requires attention to detail, with the careful squeezing of pomegranate seeds and the addition of ingredients, such as balsamic vinegar and sugar, to obtain a perfect balance of flavors. Impress your guests during the Immaculate lunch and, following today’s recipe, prepare this succulent Rack of veal with pomegranate sauce. You will reap unexpected success!

capon stuffed with chestnuts and apples for an unforgettable Christmas lunch – Italian cuisine reinvented by Gordon Ramsay

The capon stuffed with chestnuts and apples it is a gastronomic delicacy that particularly stands out in the context of Christmas lunch. The dish is not linked to a specific region or part of the world, but has roots in the culinary traditions of the Mediterranean area and Central Europe. Its particularity is expressed through the harmonious combination of flavors and the richness of the ingredients. The choice to present this Christmas dish during the holidays it is closely connected to the desire to celebrate the occasion with a dish that combines tradition and innovation. The capon, a castrated rooster, is often preferred for its tender, flavorful meat. The stuffed with chestnuts and apples it adds a sweet and aromatic dimension, creating a contrast of flavors that elevates the dish to a unique delight. The preparation process follows well-defined phases and requires a certain culinary mastery. The capon meat is carefully deboned and boned, and then stuffed with a mixture of previously boiled chestnuts and peeled apples cut into small pieces, mixing acidity and sweetness.

The secret to the success of the dish lies in slow cooking in the oven, which guarantees uniform browning and preserves the juiciness of the meat. The surface of the skin can be sprinkled with a light honey glaze, for a final touch that intensifies the sweet aromas and golden color of the preparation. Finally, presentation should not be overlooked. It can vary depending on tastes, but this Christmas dish is often served on a bed of winter contours, such as potato or chestnut puree. Bring a touch of refinement and tradition to the festive table and prepare the capon stuffed with chestnuts and apples. It will be an extraordinary surprise with which to celebrate an unforgettable Christmas lunch.