Tag: meats

Roast meats and fish with marinades – Italian Cuisine

Roast meats and fish with marinades


The seasonings give the dishes more palatability and flavor and improve their digestibility. But to use marinades, it is important to know how to dose them well!

THE condiments they give the dishes greater palatability and flavor and improve their digestibility. But to use them it is important to know them dose carefully, so as not to mask the natural organoleptic characteristics of food.

Here are some tips for the marinated to be used with meat and fish.

Spices

Spices like curry, tandoori, garam masala, coriander they have strong scents and are suitable for poultry, lamb or pork. A pinch is enough to give pleasant sensations. They can also be diluted in oil, yogurt or coconut milk. Leave to marinate for 1-2 hours. All spices, especially pepper, are best used by crushing them on the spot, so that they can best express aromatic richness and "freshness".

Herbs

The aromatic herbs are used fresh, chopped or chopped to facilitate the escape of essential oils. Dried herbs have more concentrated aromas, therefore they are used in small quantities. The marinades for meats are completed with a drizzle of oil, never with salt, to avoid the loss of juices from the tissues. For the meat are suitable rosemary, sage, thyme, marjoram, savory, mint.

Parsley, dill, chervil, chives, thyme they are the most suitable herbs for the fish. For crustaceans and molluscs you can also use some spices such as cilantro or curry. In whole fish, they can be inserted into the ventral opening or incisions can be made to facilitate cooking and make the condiments better penetrate.

Citrus fruits

Particularly fragrant citrus fruits such as the can also be used to season and marinate the crustaceans lime, after pounding them with spices and oil.

Handmade dripping pan

A simple and practical "Baking tray" built with aluminum sheets, according to the length of your spit, it can be enriched with oil, flavors, wine. Placed under the spit it will collect the juices of the meat, which can then be used to brush it.

Text by Walter Pedrazzi (chef)

The eternal magic of Culatello, the king of cured meats – Italian Cuisine

The eternal magic of Culatello, the king of cured meats


The most noble part of the pig, for the most precious Italian salami. Researched all over the world, for the quality and limited production numbers. The supreme master remains Massimo Spigaroli, the secret is the fog that covers the Parma lowlands …

The fog. The fundamental, unexpected and unavoidable element of history: without that silent, enveloping embrace that comes from the Po, the Culatello it would not be myth. It would not take that soft and velvety consistency, it would not give that sweet and particular flavor that recalls dried fruit and candied fruit, it would not have that undergrowth aroma that makes it a jewel. It is produced in a limited area, between the Via Emilia and the Great River: eight municipalities in the province of Parma – Busseto, Polesine Parmense, Soragna, Roccabianca, San Secondo, Sissa, Colorno, Zibello which acts as a reference for the PDO – from where they come 80 thousand pieces per year, 15% destined for export. A niche (but twenty years did not go beyond 6 thousand) specialized in a sophisticated salami: part of the adult pig's leg, worked ad hoc, and passed with salt, whole pepper and garlic to be then stuffed into the bladder of the pig itself. There are also those who wet it with dry white wine, to give it a vinous scent. But it is the climate, influenced by the Po, that makes the difference, thanks to the alternation with the typical summers of the Bassa: sunny, torrid, where you cannot breathe, with humidity from Equatorial Guinea.

Ancient, noble, starry fans

Il Culatello: invoked by vate D'Annunzio («Immediately, immediately, immediately three slices of culat (t) ello!), Exalted by his son and cantor of the Bassa whom Gioan Brera was Carlo («A freshly cut culatello reddened invitingly as a precious Verona marble ") and madly loved by Giuseppe Verdi, to which Busseto pays due honor with a monument in the central square. And it is precisely to the great musician that the 'sliding door' is decisive for the fate of Culatello: he was the one who fired a pork butcher from the area, Carlo Spigaroli, who was the factor in his estate. He found a new job in Polesine Parmense, at theAncient Pallavicina Court. Carlo was the great grandfather of Massimo Spigaroli, 'The special one' by Culatello, on the cover or front row of events, despite not scientifically looking for the limelight. He is one of the few who always makes the divine Alain Ducasse smile – the most starred French chef in the world, certainly not a companion – who speaks of him publicly as "a maitre, a superb artisan". On his agenda there are many VIP customers starting with Charles of England.

The temple a stone's throw from the Po

With his brother Luciano – starting from Al Cavallino Bianco family restaurant – he built inside the Antica Corte Pallavicina – a 13th century settlement, purchased in 1990 and restored in twenty years – a Padan world made of large cured meats, a farm, pig breeding, relays with charming hospitality and a starred restaurant where have a gourmet experience in a frescoed room, almost 'inside' the river. "The Culatello must drink, the closer you are to the water, the better it will be" says Massimo in serving Fortana del Taro, which for the 'indigenous' represents the perfect wine to enjoy the salami. Here, in November, George Clooney stopped with Mrs. Amal: the 'straight' came from his colleague Bob De Niro who had fallen in love with the land and food while he was shooting Twentieth century, the 'big movie' by Bernardo Bertolucci, right in the Parma countryside.

He was reborn in the 80s

The genius of Spigaroli lies in having developed the 'culatello system', because by turning Europe far and wide, created the Nero di Parma cattery, an ancient "rediscovered" pig breed. And it has recovered two ancient cured meats that were disappearing: the raw shoulder, with the incredible power of aromas and flavor, and the Culatello, which in the 80s resumed producing according to old traditions, worked in the correct ways and times. Matured in a natural cellar and defending it from those who wanted it to become an industrial product to be made anywhere, even in air-conditioned warehouses. An important commitment that in 1996 has helped the PDO. "We created a sacred monster – proudly explains Spigaroli – by combining the quality of the raw material, the favorable microclimatic conditions and the genius loci, made of tradition and experience".

Few, very good and expensive

That the Antica Corte Pallavicina – with all due respect for the other 22 members of the Consortium – is the temple is out of the question: there is also the Culatello and Masalén museum with an open air extension called Po Forest, a 1.5 km outdoor course, divided into twelve stages to discover the forest, the Po floodplain vegetation and the breeding of 150 black pigs in the wild. And then there are the Cellars of the Court where in the thirteenth century the cured meats that the Marquises Pallavicino sent as gifts to their Sforza friends as to the most fearful captains of fortune to keep them good were refined: the fame of the product was already remarkable, the high value as now that you travel on 70 euros per kg . In the most beloved (and photographed) vault of the tricolor pork butchery there are about 5 thousand pieces maturing, which is carried out between October and February: the pear shape is about 4 kg in weight, the seasoning goes from 16 to 48 months. In front of the show, the gourmet neophyte is stunned, the patron tells of guests who have stayed there for hours as if they were in the Louvre. We have been there several times. We believe it.

Turkey, capon, guinea fowl: three recipes for stuffed Christmas meats – Italian Cuisine

Turkey, capon, guinea fowl: three recipes for stuffed Christmas meats


The baked capon, the guinea-fowl with apples, orange and pancetta and the turkey with sausages and chestnuts: three ideas for the second of the holidays

Capons, guinea fowl and tacchinelle they are certainly not poultry meats that are cooked every day, but at Christmas they cannot miss. And this because, if Italians at the table love the tradition (according to a study by Doxa / Unaitalia 8 out of 10 they prefer grandma's recipes to dishes with exotic, sophisticated or veg flavors), this is even more true during the Christmas holidays.

"These are the central ingredients of many preparations that families throughout Italy bring to the table for holidays for generations – commented Aldo Muraro, President of Unaitalia (National Union of Meat and Egg Agri-food Chain) – From the Ligurian boiled capon to the Emilia Romagna cappelletti, up to the Sicilian "busiata" pasta turkey, these meats remain the protagonists of the menu of feast days, without geographical distinctions. "

Here then three recipes to bring this meat to the table, all with a tasty filling.

Baked stuffed capon

The recipe is from Vatinee Suvimol of www.athaipianist.ifood.it, it requires 20 minutes preparation time and two and a half hours of cooking.

Ingredients for 4 people

1 Capon 1 kg boned and opened (ready to be sewn up)
1 bunch of aromatic herbs (sage, rosemary and bay leaf)
For the stuffing:
200 g of chopped veal
3 tablespoons of grated bread
1 tablespoon of macaroons
1 tablespoon of raisins
extra virgin olive oil
salt
black pepper
mixed spices

Preparation

Buy a clean and boned capon from the butcher. Then place the filling in the belly, mixing all the ingredients together. Close the capon with kitchen string, then place it in a baking dish and pour in the oil, salt, spices and herbs. Bake in a hot oven at 210 degrees for 2 and a half hours taking care to check the cooking (the surface must be golden, turn the pan if necessary). Serve to taste with the sauce that you have formed and with vegetables of your choice.

Guinea-fowl with apples and orange stuffed with pancetta

To prepare this recipe by Monica Giustina of www.onecakeinamillion.ifood.it it takes 20 minutes and two hours of cooking.

Ingredients for 4 people

1 clean 1.5 kg guinea fowl
1 aromatic bunch (sage, rosemary and bay leaf)
6 slices fresh 6-8 mm bacon
2 oranges
150 ml white wine
4 Red Love apples (but Renette or Granny Smith are fine too)
extra virgin olive oil
salt
freshly ground black pepper

Preparation

Get the butcher to clean the guinea fowl, including head and legs. Flame the bird so as to remove any remaining feathers, then place two slices of salted and peppered bacon in the belly, then the aromatic bunch tightly closed with a kitchen string, and another slice of bacon, then tie the remaining ends together of the legs with other string so as to close a little the opening of the belly.
Put three tablespoons of oil on the bottom of a high pan, place the guinea-fowl on it and squeeze the orange juice over it, add plenty of salt and pepper, take a round of oil and bake in a hot oven at 210 degrees.
When it is beautiful golden (about 20 minutes) turn it upside down and cook another 20-30 minutes so that it becomes crunchy even on the other side.
Remove the pan from the oven and pour the white wine, cover with a lid and bake for about 40 minutes.
Lower the oven to 180 degrees and chop the pancetta into small cubes; peel the apples, remove the core and cut into 2.5 / 3 cm cubes, then remove the guinea-fowl from the oven, remove the lid, turn it upside down and place the chopped bacon on top, and the apples on the sides, then bake.
When the pancetta on the surface is well browned (after 15-20 minutes check that the apples are cooked but do not fall apart), remove from the oven, remove the filling, cut into pieces and serve with the sauce, apples and bacon, and possibly potatoes boiled or sautéed.

Stuffed turkey with sausage and chestnuts

A recipe by Alessandra Corona of www.lacucinadiziaale.ifood.it.

Ingredients for 8 people

1 2.7 Kg turkey already cleaned and gutted
3 sausages
1 shallot
100 g of chestnuts
50 g of butter
4 sprigs of thyme
4 sprigs of rosemary
salt
pepper

For the wet:
50 g of butter
100 ml of vegetable or meat broth
100 ml of white wine

For the sauce:
2 tablespoons of flour

For the contours:
8 medium potatoes
5 shallots
4 slices of orange
extra virgin olive oil
salt
pepper

Preparation

Put the butter in pieces in a bowl and let it soften (you can help it by passing it in the microwave for a few seconds). Combine half of the chopped thyme and rosemary, a nice pinch of salt and freshly ground pepper. Mix well to incorporate the herbs. Lift the turkey skin slightly, being very careful not to tear it. Gently rub your fingers between the flesh and the skin. Take some butter and start spreading it on the meat, under the skin, massaging and trying to reach even the most distant points. I advise you to do this the day before and then keep the turkey well covered with foil in the refrigerator. Prepare the filling by adding the sausage pulp, the chopped shallot, a pinch of salt, pepper and the remaining thyme and rosemary in a bowl. Mix well. Take the turkey again and fill the cavity with the filling. Tie the thighs with a kitchen string. Put the turkey in a baking pan with a little oil.

For the wet:
Combine the butter, wine and broth in a saucepan and bring to a boil. Brush the turkey abundantly with the syrup, cover it with aluminum foil, then place in the preheated oven for 45 minutes at 160 degrees. After this time, wet the turkey again and abundantly. Cover and continue cooking for another 45 minutes. After this time, place the meat cooking bottom in a saucepan and set aside.

For the contours:
Wash and peel the potatoes and cut them into 4 parts. Peel the shallots and cut them in half. Add everything in a bowl, add the orange slices and season with oil, salt and pepper. Stir, then add the potatoes and shallots in the pan (once the first hour and a half of cooking has passed).

At this point, wet the turkey again and continue cooking for the last hour, keeping it uncovered this time.

For the sauce:
Take the bottom of the turkey that you kept aside, put it on the heat and add the flour. Mix well with a whisk, to avoid lumps. Bring to the boil and cook for a couple of minutes. If it gets too thick, add more broth. You will have to get a sauce that veils the back of a spoon (but if you like it you can keep it more or less thick).

Serve the hot turkey, accompanied by the sauce.

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