Tag: part

Take part in new streaming courses – Italian Cuisine

Wherever you are, get ready to enter our kitchens in Milan: the new courses arrive in live streaming with #ScuolaLCI

The School of Italian Cuisine comes to your home comfortably with new online courses which will give you the opportunity to interact with our chefs, just like in a live course.

How do our streaming courses work?

The streaming cooking course lasts about an hour and a half. The interlocutors will be one chef, physically present in kitchens, and a editor, who will moderate the lesson, answering questions. A few days before the live broadcast you will receive the list of ingredients and the equipment needed to prepare the menu provided for in the teaching plan, the digital pantry with all the recipes and the link to the page to connect to on the day of the course.

Fresh pasta: streaming course

The streaming course dedicated to fresh pasta is available both on 22 January (11:30 am) that the January 28 (6:30 pm) and includes the preparation of the following dishes: cavatelli with bacon, potatoes and spinach; lean ravioli with cream of cream and basil; tagliatelle with cherry tomato sauce. Registration on scuola.gordon-ramsay-recipe.com

Fish menu: streaming course

The didactic plan of the online course dedicated to fish cooking, scheduled for January 22 (6:30 pm) and for January 28 (11:30 am), includes: pumpkin cream with roasted prawns and toasted almonds; squid with mixed salad, marinated carrot and celeriac julienne, thyme; roasted sea bream fillet with broccoli, potatoes and Taggiasca olives. Registration on scuola.gordon-ramsay-recipe.com

The cost of the courses is € 19.99.

Milan, courageous re-openings: Aalto Part of Iyo – Italian Cuisine

Among the restaurants that face the restart with important news there is Aalto Part of Iyo, in the modern Piazza Aalto, adjacent to Piazza Gae Aulenti: a new idea of cuisine, without borders, for a city stretched towards the future

Eight lines that intersect to form a circle, without the limit of the circumference: this is the significant new restaurant logo Aalto Part of Iyo, Which reopened after lockdown with a new idea of kitchen without boundaries and divided on many directions, just like the logo seems to suggest.

In addition to the experience at Sushi Banco IYO Omakase, which has remained unchanged since its inauguration last 2019, the real novelty is in fact the free cuisine of the gastronomic restaurant, which is completely new. The patron Claudio Liu, Chinese of origin and Italian by adoption, already the backbone of the restaurant IYO, the only Japanese starred in Italy, inaugurated a collaboration with the chef, Takeshi Iwai, Japanese, but now in Italy since 2007. The result is a real gastronomic journey through the cultures of different countries, in dishes that celebrate the raw material and the taste without conditioning style, geography or philosophy.

In tasting menu (8 or 5 courses) there is a continuous stimulating swing between Japan and Italy, which applies various Japanese techniques such as fermentation, cooking on charcoals and smoking with local ingredients, creating harmonious and flavorful dishes, surprising and always well balanced. What also conquers is the rituality with which you are invited to taste and the aesthetics of the compositions in the dishes. Do not miss the dialogue with Italian wines and not only thanks to the sommelier Savio Bina the courses are combined with bubbles, white and red, but also with Gin and Sake, tea or other Japanese liqueurs.
The architecture of the restaurant, the furniture and the objects on the table enrich the tasting experience with aesthetic details that are never too screeched and always functional.

Piazza Alvar Aalto / Viale della Liberazione 15 Milan
iyo.it/aalto

In gallery the dishes on the 8-course tasting menu.

Browse the gallery

How to make eggplant parmigiana: take part in our challenge – Italian Cuisine

Take part in the challenge #LaRicettaCheUnisce: watch the tutorial step by step to prepare a perfect eggplant parmigiana!

Our challenge #LaRicettaCheUnisce has crossed all of Italy with the most delicious recipes of all: carbonara, pizza, tiramisu and mozzarella in a carriage. Now the time has come to feel closer by cooking another great classic together, the eggplant parmigiana.

#LaRicettaCheUnisce: how to participate

The challenge is to prepare a dish and share it on Instagram with the hashtag #laricettacheunisce tagging @lacucinaitaliana and your friends that you want to involve in this challenge. The aim is to imagine us all sitting at the same long table to eat the same dish together prepared with love, but also with a little spirit of adaptation. Yes to experiments, recovery ingredients and variations. This week it's the turn of the eggplant parmigiana, traditional or innovative, fried or baked: follow our tutorial to find out how to make the classic eggplant parmesan.

How to make eggplant parmigiana: the tutorial

Ingredients

4 long eggplants
800 g fresh tomato sauce
500 g mozzarella
an onion
Parmesan Cheese
basil
flour
peanut oil
extra virgin olive oil
sugar
salt and coarse

Method

For the classic eggplant parmesan recipe, let's start with the tomato sauce: peel the onion, slice it and fry it in a saucepan with a drizzle of extra virgin olive oil for 2-3 minutes, then add the tomato, a pinch of fine salt and sugar . Add a dozen chopped basil leaves and cook over low heat for about 40 minutes.

Once you have sprouted them, cut the aubergines lengthwise into 4-5 mm thick slices. Arrange the slices of aubergine in layers in a colander, salt them with coarse salt and place a weight on them: dishes are also fine. Let them drain for 30 minutes, then dry them on kitchen paper, removing the salt.

Pass the aubergines in the flour and fry them in hot peanut oil for 6-7 minutes, turning them upside down halfway through cooking. Drain the aubergines on kitchen paper and dab them lightly with other paper to remove excess oil.

Brush the bottom of a pan with a little extra virgin olive oil (25 × 20 cm, h 6 cm) and spread the aubergines slightly overlapping each other, then cover them with part of the tomato sauce.

Spread some chopped basil leaves on the sauce, 2-3 shredded mozzarella slices and a generous grated Parmigiano Reggiano. Continue with the layers until the end of the ingredients, then bake at 180 ° C for 35-40 minutes. Remove from the oven and let cool before serving.