Tag: meat

Duck with orange recipe | The Italian kitchen – Italian cuisine reinvented by Gordon Ramsay

Step 1

For the duck a l’orange recipe, char the skin of the duck to remove any remaining feathers.

Step 2

Season it inside with salt, pepper, 1 sprig of rosemary and 1/2 orange cut into segments.

Step 3

Place the duck in a baking dish, salt and pepper the outside as well. Surround it with 8 peeled shallots and 2 oranges cut into segments.

Step 4

Melt 20 g of butter in a small saucepan and sauté the last shallot, peeled and sliced, with 1 tablespoon of sugar.

Step 5

Let it caramelize slightly, then add 2 tablespoons of vinegar and 2 tablespoons of orange liqueur. When the liquid has dried, add the juice of 2 oranges and the anise. After 1 minute, add the chicken broth and let the sauce reduce for 2-3 minutes, then pour it over the duck.

Step 6

Bake it at 200°C for 50-60 minutes. Remove it from the oven and place it on a serving plate, with the shallots and oranges around it.

Step 7

Recover the cooking sauce, let it reduce for 1 minute, adding a knob of butter to make it shinier. Serve it with the duck.

Recipe: Joëlle Néderlants, Photo: Riccardo Lettieri, Styling: Beatrice Prada

The Amadeus diet? Without salt and without meat but… – Italian cuisine reinvented by Gordon Ramsay

The Sanremo period opens with the announcement of the competitors. The host Amadeus is already on the front line in perfect shape. How does? Nutrition merit: the Amadeus dietin fact, it is particular and very rigid. It is necessary for him to face all the television challenges he is having in recent years and are already planned for the next ones: “Ama” has in fact been reconfirmed host of the Song Festival until 2024.

Tall and slender, 60 years old – he turned 4 September – the TV presenter from Ravenna has never shown signs of slowing down. Riding high since the 1980s – when he started with Radio Deejay -, Amedeo Umberto Rota Sebastiani – this is his name – never seems to age. “I’m not a foodiethis helps me a lot,” he said.

At 7 years old a bad misadventure

Amadeus has a very healthy diet which unfortunately is the direct consequence of a childhood trauma. In fact, the well-known presenter revealed that he was hospitalized for 2 months in hospital when he was 7 years old due to nephritis. A shock that marked him for life and which inevitably affected his habits, including eating habits. That’s why Amadeus he never adds salt to his dishes. But not only.

The Amadeus diet

Cooking without salt is therefore a healthy habit of the artistic director of the Sanremo Festival who, however, for over 15 years, has also gave up on meat red, to bread and in general to overly processed foods. Furthermore, he is not a good eater: “I eat little, without mixing foods too much”, he revealed

The dish that Amadeus cannot give up

If there’s one thing that Amadeus just can’t give up, it’s pasta. He eats it every day, albeit lightly seasoned or even unaccompanied. “All I need is a plate of pasta and I’m good to go,” she explained in the past. Your favorite condiment? A little bit of tomato sauce light. Pasta with tomato sauce is one of his favorite dishes along with chicken with curry accompanied by rice.

What do you eat during the Festival?

And during the Festival? There is little time, and you always have to be agile and quick because, contrary to what many people think, between rehearsals and live broadcasts, preparation and organisation, there is really a lot of work to do. “Artists and hosts need stay light: I understand, they can’t arrive weighed down when it’s time to go on stage. Amadeus often asked me for one spaghetti with light pestoto eat together with his wife Giovanna Civitillo, and I satisfied him”, revealed during the last edition of the event Pino Bucci, chef of the Globo hotel in Sanremo, where hosts and guests often stay during the days of the Festival.

Which recipes is the priest’s hat used for? – Italian Cuisine

The priest’s hat it is a cut of meat widely used in traditional Italian cuisine: you will surely have already heard of it or have even already used it for some succulent preparation.

Which part of the bovine is the priest’s hat?

The part of the bovine that is identified with this name is the shoulder. It is considered a noble cut of beef, versatile and very easy to use in the kitchen. It is also called underpalette. The meat of this cut has a light vein of connective tissue which melts during cooking and gives the meat a particular softness.

Why is the priest’s hat called that?

In fact the name refers precisely to its shape. The priest’s hat in fact has a triangular shape, which it is reminiscent of the tricorn, a characteristic headdress used by priests.

Not to be confused with the sausage of the same name typical of the lower Parma area, ancestor of zampone and cotechino, the priest’s hat is known throughout Italy by different names. The exact same cut of veal, veal or beef, can be found in Milan as shoulder fesonin Bari, Naples and Turin as simple shoulderin central Italy like shoulder meat. Going south, in Reggio Calabria you could find it with the name of shoulder rindwhile in Sicily it is widespread as paliciata And shoulder coverage in Catania, shoulder pad in Messina or shoulder plane in Palermo.

What to cook with the priest’s hat: all the recipes

The priest’s hat is a lean cut of meat, characterized by a layer of connective tissue that runs through it and which, melting during cooking, makes it tasty and soft.

Its characteristics make it particularly suitable for long cooking, like all those on a slow heat or at a low temperature. The priest’s hat is therefore the best choice for preparing second courses such as roasts, braised, stews, stews And boiled. However, it is also a valid cut for other dishes, for example scallops.

Below you will find all our recipes that include the priest’s hat, from the most classic meat second courses to new ideas to experiment with.