Tag: Matter

The perfect toast is a serious matter. Here are many ideas to prepare it – Italian Cuisine

A well-made toast is always an excellent solution when you don't have time to cook. Here our tips to prepare it, in a classic or creative version

It is easy to say "I prepare a toast!". But making it a special one is another story. On the contrary: it is a completely different story, because it is a matter of excellent ingredients and perfect cooking. There choice of bread, for example, is very important and also that of filling, which must be tasty, but not excessively rich and heavy.
And then the perfect toast must be crispy at the first bite and enjoyable to eat.

The bread

Typically you use the crusty bread although many prefer the White bread.
The bread loaf is softer and does not lose its fragrance when cooked, while the pancarré is likely to dry out too much.
You can also use other types of bread, possibly sliced not too thick and with a not too hard crust. In this case, however, we will talk more about sandwiches than toast.
Pizzas, focaccias and bagels are an alternative, but be careful do not exceed with the filling.
In any case, always remember that the perfect toast must be heated on both sides.

The filling

The classic toast is stuffed with cooked ham and cheese.
Cooked ham must not have fatty parts and should be inserted between two layers of cheese.
As for cheese, many use the sottiletta because it melts and spins perfectly, but in our opinion fontina it keeps cooking better and is also tastier.
Obviously you can enrich the filling as you prefer also with a slice of tomato or other cold cuts.
And for the Saturday morning brunch, prepare the toast, but sweet version, with peanut butter, hazelnut cream, ricotta, honey, maple syrup and fresh fruit.

Cooking

The perfect toast is a question of cooking, but also of composition of the layers.
The first layer is the bread, the second the cheese, followed by the cooked ham, then again the cheese and finally the bread.
The toast must be inserted in the toaster or, even better in our opinion, in the specific plate.
If you don't have either, you can also heat it in a non-stick pan, two minutes per side, pressing it with the palm of your hand.
Remember that the cheese must melt, but not strain on all sides.

Toast mania

In recent times, toasts are very fashionable, both savory and sweet, and therefore we have thought of offering you a rundown of the most famous so that you can replicate them to that at home.
They are all quick and easy recipes to prepare for a lunch break or a relaxing breakfast. Browse the tutorial!

Are you fattened up during the holidays? It 'does not matter. – Italian Cuisine

Help for lazy people with a few extra pounds they would like to go on a diet but they don't feel like it

Someone says that in the summer it loses weight. "It's too hot to eat, I have less appetite, there is more movement." But the truth is another: during the holidays summer laziness, it's too hot to move (not to eat), or you go on trips to distant destinations, to the south, maybe abroad. Tasting local delicacies is mandatory. fried on fried, ice creams, for lunch and out to dinner, it is always the right time to stop at bar or do appetizer with friends.

If the summer went exactly the same for you, you probably put it a few kg more. There is nothing to be ashamed of, but above all don't panic. In September it is already difficult enough to say goodbye to the sea and to start over, going on a diet would be too great a punishment.

Then, once accepted all this and abandoned i guilt feelings, we can do good by avoiding big sacrifices or strict diets. Here are some ideas I put on my list of good intentions of September, for the health of body and mind. 7 habits to return slowly on the right path, without making too much effort.

1. Move as much as you can

Since going to the gym bores you terribly, walk. He walks a lot. When you're in the office, get up from time to time and take two steps. Go dancing (burns lots of calories).

via GIPHY

2. Go up the stairs

When you arrive at the office and the temptation to press the elevator button is stronger than anything else, you you have to be stronger. Take the stairs. And when the day is over, walk home. And take the stairs.

3. Don't go out for lunch

The lunch break must also be a moment of leisure and cannot possibly be sad. That's why for almost the whole year you go out for lunch, go and eat "something good". At least in September don't be tempted: prepares a little basket healthy, but make it appetizing in your own way so as not to get depressed.

4. Relax

Technically we are still in the summer. If the weather is good, go eat your lunch bag outdoors. Maybe in a park, in the wild, which is good. Don't gorge yourself in 10 minutes, take your time.

via GIPHY

5. Quit

Sometimes those on a diet also avoid going out with friends for a drink. That's no good! Go out and have fun: if the buffet tempts you don't worry, eat all you want, but don't do an encore. Then walk home. And take the stairs. And tomorrow, prepare a little more healthy meal.

6. Small dietary changes

No desire to follow a pre-established strict diet? Try to change the way you deal with meals, seriously following the good eating habits you've heard and felt billions of times. If they weren't enough: no to snacks and to unnecessary calories, make snacks with the fruit and a little piece of dark chocolate; prefer i Whole grains to the refined ones, eat more fibers is vegetables; reduce the use of condiments, salt and sugar; drink lots of water.

via GIPHY

7. Taste

Carbonara, cutlet, bread and ham. Yummy, but don't stop there. Go beyond the usual recipes you already know, discover new ingredients, try new pairings and experiment in your kitchen. Every day something different.

This is not a diet to lose weight fast, but a guideline to get more awareness, to be more balanced and get better. I'm trying and I have already tried a couple of times, but it doesn't matter.

via GIPHY

Niko's sense of matter – Italian Cuisine

He studies her as a scientist because "I understand where he takes me". For Niko Romito, research is the starting point for a journey that leads to a goal of incredible, essential but delicious dishes. Apparently simple, yet complex

The name of one of his dishes was even included in the Treccani: Absolute. «Exact: Absolute, of onion, did not exist before in gastronomy. I created the dish first and then gave it the name: a liquid that has the same structure and density of water, then zero, but there is no water, so it is not broth. Absolute, because it is a hundred percent liquid made up of onions . Obviously very good, because Niko Romito on every plate there are very few in Italy, only a few in the world. In the poker of aces at the top of our kitchen, you can rightly have a passionate preference, but the personalities are different. Simplifying, Massimo Bottura is the Vision, Massimiliano Alajmo the Talent and Enrico Crippa the History: there is no doubt that the chef from Castel di Sangro represents the Application. In the sense that he totally self-taught and starting only to help the family after the death of his father. From an (almost) degree in Economics and Commerce in Rome at Three Michelin Stars in just seven years, conquered in 2013 when the restaurant had moved from two years to Casadonna – beautiful former monastery – from the Rivisondoli office.

It takes months for a dish

A self-taught genius, it was said, that he did not go through professional schools or like so many illustrious colleagues he did not have teachers and did not even do the classic starred stages. «But afterwards I“ studied ”a lot: my kitchen is a continuous research. I take the ingredient and I take it all over, the study in depth. To create a dish, before it can be served on the table, it can also take months, sometimes more than a year of failed experiments, ingredients that are not used, dozens of very busy people to make that dish unique. Let's try, let's taste. Are we not convinced of the result? You throw everything away and start again. The cost of the dish is not what is served on the table, but what is behind it: research, technology, study. For this reason haute cuisine has a high price, but unfortunately the concept is not understandable to everyone .

Essence and Ideal

An example? The pigeon that today at the Reale it is served with cloves, water and mustard, inspired by the work done five years ago on the particular (and ingenious) cooking of meat «It is cooked in a broth obtained from the same bird, which is then reduced: I sacrifice a animal to cook ten. I called it "fondant" because the temperature at which I prepare it, below 70 ° C, is such that it retains all the humors inside while the toasting cooks the skin without triggering the Maillard reaction. The absence of the external crust gives continuity, allows the pigeon to "melt" the inside of the flesh with its outer shell. An expedient that helps me to focus on the centrality, on the essence of a product ". Not surprisingly, one of the tasting menus of the Reale is called Essence (at 170 euros, wines not included), while the other has a name Ideal (at 210 euros). With the famous downed and regenerated bread ("better than the espresso, it is more stabilized") which becomes a real course. The paper is very rich: 45 dishes, including desserts, each with the year of creation indicated. They would all be tasted, of course.

The fish that looks like meat

In the "2019 collection", there is a dish that explains Romito's art in an exemplary way: the turbot on the grill with caper powder, gentian and emulsion of its broth. A semi-absolute that required a long work, where the texture of the fish stands out, celebrated by the cutlery: it is obtained by marinating for 12 hours in water and salt and roasting on the embers, for the power of the fire that does not it dries and the smoky note on gentian. Sea and mountains, structure and bitter balanced by salty lemon and caper powder. An aesthetic and tasteful masterpiece, which is hard to understand how it was created. How are theSliced beef, whose indefinable consistency hides an explosion of flavor, or the Rice, potatoes and black pepper where you remain stunned discovering that the perfect creaming is done without any fat.

The touch of class

But perhaps even more important is that this manic work finds the right declinations in the other Romito premises: at the Bulgari scattered around the world (by the way, in a few months the one in Shanghai took the Michelin Star) for example there are already famous ones Spaghetti and Tomato – where the pure tomato is concentrated in the oven without adding liquids, then cut down and then blended – and "its" versions of baked Lasagna and Costoletta alla Milanese. And from alt – the taste station on the state road that leads to Castel di Sangro – there is the most famous fried chicken of the peninsula. «After a long work we got to cook it whole in just nine minutes, thanks to a pressure fryer that by virtue of the constant volume prepares a crispy chicken that does not lose moisture, which in fact is the same in the thigh and in the chest "He explains happily.

Invisible ingredients

Foregone question, but mandatory: what is all this research for? "At the emotion of simplicity. I try to give emotions to those who taste my cuisine: I try to ensure that the complexity behind making a dish is resolved in simplicity, the dish must be understandable in respect of the raw material used. Complexity in the kitchen can be advantageous, the complication never. A badly processed ingredient is a ruined ingredient. In my dishes there are invisible ingredients, but an integral part of the recipe: those who eat do not perceive them, but if they were not there the dish would not be complete, the balance and emotion that all the parts together can give away would not be complete . Right, absolutely right: that's why Niko has a sense of matter.