Tag: Oggidelivery

#OggiDelivery in Naples: Black sandwich-No Da Gigione – Italian Cuisine

Gourmet sandwiches to be assembled at home, but also traditional Campania dishes: in Naples the hamburger meets local ingredients in the Nera-no Da Gigione sandwich #oggidelivery

From Gigione in Pomigliano d'Arco is one tradition family – the family Cariulo – which has been handed down for five generations and which today unites one of the symbols of the American street food all'attenza choice of Italian meats of the highest quality, carried out personally by Luigi Cariulo, the father of this project. This is precisely from Gigione: a journey that starts in Butcher's shop, from deep knowledge of the raw material, up tohamburger joint, where it is possible to savor the meat in all its glory, through the innovative combinations of gourmet sandwiches. To be enjoyed also thanks to home delivery.

Alberto Blasetti / www.albertoblasetti.com

#OggiDelivery: Black-no

NERA-NO is a special sandwich inspired by one of the most famous dishes of the Campania tradition. There zucchini (and its thallus) is the protagonist together with the meat and is present in 3 different eco-types, all deriving from a small cultivation in theagro nocerino-sarnese (Montoro Erbe by Dario Montoro): yellow "baby" with the largest flower of the fruit, light round of Nice and San Pasquale.

The chef Gennaro Cariulo he says it this way: "The goal is to create a sandwich that recalls the idea of the recipe for the most famous pasta dish in Campania, the Nerano, whose basic ingredients are zucchini, a blend of cheeses, butter and basil, but with digressions. In this case, we put the "vegetable" at the center, working it as little as possible to preserve the consistencies and therefore the difference between the eco-types. Me too'caloric intake it is very low because the fat is reduced to a minimum and the frying is done quickly, without giving up the gluttony, the main mantra for a sandwich. Butter is eliminated, replaced by vegetable fats, and two types of basil are used ("Thai" very fragrant and "Red" with balsamic notes). The cheese blend does not keep the courgettes, but becomes a sauce that acts as a binder. Each variety, according to its characteristics, is cooked in order to make the most of it. They are applied four types of processing: siphon frying and marinating for San Pasquale, raw vacuum marinating for yellow baby, cream for Nizza rotunda and Josper grill for thalli.

Ingredients for 1 sandwich

1 100 g "Da Gigione" sandwich made with 0 Italian stone-ground flour, lightly matured 24 hours
1 “Da Gigione” hamburger 100% IGP Marchigiana breed veal 170 g without salt, additives and added colorings

Zucchini

2 baby courgettes with flower
2 "round" courgettes
2 San Pasquale courgettes
1 thallus of courgettes

For the marinade of San Pasquale courgettes and yellow baby and the dish

Thai and Red Basil
Extra virgin olive oil to taste
40 g of raspberry vinegar
1 clove of garlic
Salt to taste.
Black pepper to taste

For the Nice round courgette cream

150 g of round Nice courgettes
50 g of boiling water
50 g of parmesan
extra virgin olive oil to taste
Salt to taste.
pepper as needed.

For the cheese sauce

50 g of goat cream
100 g of Noble milk
75 g of Provolone del Monaco Dop
75 g of “Scorzanera” Parmigiano Reggiano

Method

Zucchini

Cut the yellow baby courgettes in half, coarsely round the courgettes, 3.5 mm San Pasquale slices and the thalli in half.

Cooking and marinades

Vacuum condition the yellow baby courgettes with oil, salt, pepper and basil and keep in the fridge.
Fry San Pasquale courgettes in peanut oil at 170 degrees very quickly.
Insert a filler into the siphon and add extra virgin olive oil, salt, pepper, basil, garlic and raspberry vinegar. Marinate for an hour.
Roast the courgette talli raw on the lower grill of the Josper embers (alternatively barbecue or fire grill) at a temperature of 250 degrees and season with extra virgin olive oil, salt and pepper.

For the Nice round courgette cream

Combine all the ingredients in a food processor and mix for 5 minutes at medium speed.

For the cheese sauce

Combine all the ingredients in a food processor and mix for 15 minutes at medium speed.

For the composition

Grill the hamburger in the Josper grill (alternatively barbecue or fire grill) for 4 minutes. Heat the bread on both sides in the same oven. Cut the sandwich in half and place it on the plate so that you can see it cooking in the blood. Compose with all the ingredients at room temperature.

In combination, the chef recommends: Campania Fiano PGI – "Oi Nì" vintage 2012 – Tenuta Scuotto

#OggiDelivery: Terra Gelato – Italian Cuisine – Italian Cuisine

Born in 2018, Terra Gelato is the ice cream shop in Milan that has decided to get even closer to its customers through a new delivery app

Where to eat Homemade ice cream of quality a Milan? Terra Gelato it's what you were looking for and today it goes straight to your home thanks to its very personal delivery app. If you are within 2 km of Via Vitruvio 38, you can order your ice cream tray on the website and receive it at home.
But it does not end here: for those who do not want to queue, the app allows you to buy even in mode takeaway, thus finding their order ready for collection at the chosen time.

With the motto “Earth is there" Gianfranco is Francesco Sampò, together with Master Ice Cream Maker Massimo Grosso, have decided to strengthen the delivery service in an emergency and to continue today to guarantee the safety of customers and customers Terra Team that makes deliveries every day.

#OggiDelivery: the ingredients of Terra Gelato

The regional raw materials Italians are absolute protagonists: ice cream – creamed every day with South Tyrolean Mountain Hay Milk – expresses all its goodness through different flavors and novelties that vary from month to month. The traditional ingredients used are many: the Gentile hazelnut from Piedmont, the Trapani salt, the Gorgonzola di Cameri, i Syracuse lemons and the Noto almonds, but there is no shortage of i superfood, Like chia seeds or unusual ingredients like Savona Chinotto.

Terra Gelato also offers semifreddo cakes, such as the Terramisù or the Three chocolates, made with a layer of dark, milk and white chocolate and covered with a chocolate ganache.

#OggiDelivery: the Emporio Armani ravioli – Italian Cuisine

The style of Emporio Armani Restaurant enclosed in a plate: here are the king crab ravioli, shellfish sauce and cuttlefish ink #oggidelivery

Emporio Armani Restaurant, inaugurated in 2000 in the heart of Milan and recently renovated, it offers a unique experience thanks to its elegant design and the gastronomic proposal that combines the highest quality raw materials and traditional Italian cuisine.

Armani dishes can be ordered online through Deliveroo: you can choose from the menu or try some taste experiences with a complete selection of dishes, from appetizers to desserts.

The kitchen of the restaurant and cafe is guided by theExecutive Chef Ferdinando Palomba, who told us about one of the unmissable dishes on the menu: the crab ravioli, shellfish sauce and cuttlefish ink, available both in the delivery menu and in the take away menu.

#OggiDelivery: the Armani ravioli

This dish smells of summer, but can be offered all year round without losing seasonality: the crab is found in all seasons. The one chosen for this recipe is the leek crab, a larger and more robust type of crab, coming in this case from the seas of the upper Adriatic.

"The idea of this dish was born from the desire to fully express the broad taste of this crustacean and
its different parts and use a single one very high quality raw material to build a whole recipe around it. It is a recipe that fully enhances the qualities of the crab on the one hand, and allows in the kitchen to limit waste as much as possible: the meat contained in the claws is used for the filling of homemade ravioli; the goodness of the sauce is due to the internal part of the carapace – the so-called coral; while by toasting carapace and claws together we obtain the broth to cook the ravioli. "

The delivery formula also makes us become creative: the ravioli can be placed on the plate and decorated as desired with the cuttlefish ink sauce and the shellfish sauce, supplied separately. The sauce also allows you to preserve the heat of the dish during transport to your home, preserving aromas and flavors. To complete the dish, a final touch of lemon.

What wine to drink in combination? The chef recommends Col Disôre of the cellar Russiz Superiore.

In the gallery, a selection of the best dishes from Emporio Armani Ristorante that we have tasted in delivery.

Browse the gallery