Tag: Mushrooms

«Mushrooms and sour cream in the meat sauce. The Italian chef is furious – Italian Cuisine

When the Dutch singer Rochelle, host of her TV program in England, explained how to prepare the recipe, Gino D'Acampo began to inveigh. In Italian and in Neapolitan

When it's too much, it's too much. And when a traditional recipe like that of meat sauce is so blatantly ruined, a chef worthy of being considered such can not just be silent. So Gino D'Acampo, a chef from Torre Del Greco, very famous in England, where he conducts the television program This Morning, aired on ITV and presents the typical Italian dishes, the other morning gave in escandescenze.

He was explaining to the Rochelle Dutch singer how to prepare a ragù to perfection, following the recipe handed down by the grandmother. But the artist, anticipating that he would say something that he would not like, admitted, without breaking down: «I put mushrooms and sour cream on it.

D'Acampo's eyes widened, he spread his arms and took a few steps in the studio, then stopped, looked at the singer with disdain and said: "What disgusting, what disgusting." And, with his hands in his hair, mixing Italian, Neapolitan dialect and English: «That is, you got a recipe that my grandmother made thirty years ago and go and put 'or cazz' and sour cream on it. This is what is wrong with this country .

A few hours and the video has become viral: D'Acampo, so far almost unknown in his homeland, has been acclaimed as the paladin of Italian cuisine abroad. And many social users have already asked for a space for him on national screens.

But it was not the first time that the chef defended the local tradition with a certain vehemence. In 2010, he had prepared a simple béchamel dough, when the other handler said: "If we put some ham, it would be similar to the British Carbonara. D'Acampo's reaction was memorable: "If my grandmother had wheels, it would be a bicycle! He has no fucking sense what you said. With an unmistakable accent and all Italian pride.

Kicking Off Side Dish Season with Roasted “Wild” Mushroom and Potato Salad

It’s almost that time of year again. The holidays are still
a little ways off, but you’re already starting to wonder (worry?) what creative
side dishes will adorn the season’s holiday tables. This delicious, and very
versatile roasted mushroom and potato salad could be worth a look.

“Wild” mushrooms have never been less so, and that’s a good
thing. Not that hunting for mushrooms in a dewy forest isn’t fun, but I’ll take
a nice safe grocery store over actual labor anytime. Especially since the
selection has gotten so much better over the years. You can easily find 5-6
varieties of mushrooms in the big markets, and they all will work.

I’ve given you an almost blank canvas here, with possible
additions being as numerous as they are obvious. One geometrical change I’d
make next time, would be to quarter the potatoes instead of halving them, to
add surface area, as well as decreasing the cooking time.

Not only is this salad good hot, room temp, and cold, but it also
works for breakfast, lunch, and dinner. I hope you give it a try soon. Enjoy!

Ingredients for 6 portions

2 tbsp olive oil, more as needed

2 lbs new yellow or red potatoes

1 lb trimmed wild mushrooms

2 oz pancetta

salt and pepper to taste

3 tbsp sherry vinegar

2 tbsp tarragon

2 garlic cloves, finely minced

Note: I roasted the potatoes at 400 F. for 30 minutes, then
turned the oven up to 425 F. to finish with the mushrooms. For simplicity’s
sake, just use 425 F the whole way. It’s 30 minutes for just potatoes, then
about 20-30 more with the mushrooms, tossing a few times. Don’t stop until
everything is looking awesome.

Spaghetti with bacon, mushrooms and cream sauce

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Serves: 2
Prep time: 15 mins
Cooking time: 20 mins
Total time: 35 mins
Skill level: Easy peasy
Costs: Cheap as chips

You can make this creamy smoky sauce in batches and freeze it. It is fantastic with chicken and pork, or just on it’s own, as with this pork dish. For best results, use any kind of ribbon pasta, such as spaghetti, linguine, angel hair or pappardelle. Cook for according to the packet instructions and toss in the delicious, creamy mushroom sauce for the perfect finish. Top with grated Parmesan and fresh herbs to serve.

Ingredients

For the sauce:

1tbsp olive oil
6 rashers smoked streaky bacon
250g white or chestnut mushrooms
250ml double cream
1 glass white wine
1 garlic clove
30g unsalted butter
2 spring onions, finely chopped
1tbsp thyme leaves thyme
Salt and freshly ground black pepper

For the pasta:

Dried spaghetti (cooked in a large pan of boiling water, according to packet instructions, approx. 8-9 mins)

That’s goodtoknow

Have you tried American bacon? It is sweeter and smokier than British bacon and works wonderfully well with this recipe

Method

Clean and prepare the mushrooms (If there is a lot of soil, you can wash them in water and pat them dry with kitchen towel)
Remove the stalks and reserve for the mushroom stock. Finely chop the tops.
Make a simple mushroom stock by adding the stalks to a pan of water and bringing it to the boil. Once it boils, add a capful of wine and a crushed clove of garlic then turn down the heat and let it simmer.
Add a knob of butter to a hot saucepan pan and add a splash of olive oil, which will stop the butter from burning. Add the spring onions and mushrooms and cook them down until all the water has been released (you will hear the sound change from a bubbling to a sizzling). Now add a splash of wine into the pan. The pan must be hot enough for the wine to bubble fiercely and burn off the alcohol. Once the booze has cooked off add 100ml of the mushroom stock to the mushrooms and leave to simmer.
Cut the bacon into a fine dice and fry off until crispy. Reserve for later.
Once the liquid of the sauce has reduced down again, add the cream and allow to simmer and reduce the flavours. When the sauce starts to bubble thickly it is ready. Add a tablespoon more of the mushroom stock to thin it out and then add the bacon and thyme. Season with salt and pepper to your taste.
Stir through the cooked spaghetti. Finish with some chopped flat-leaf parsley and a sprinkle of freshly grated Parmesan.

By Keith Kendrick

What do you think of this recipe? Leave us your comments, twist and handy tips.

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