Tag: Pietro

The recipe of the Sicilian cassata by Pietro Adragna of "MasterChef" – Italian Cuisine

One of the most beloved characters of the MasterChef 11 public comes out: the Palermo-born Pietro Adragna, to whom we asked for the recipe of the Sicilian cassata

Two surprise eliminations during the eighth episode of MasterChef 11 – 556 thousand average spectators and 2.04% share despite the Sanremo Festival – aired last night on Sky Uno / + 1 and on demand: the judges Bruno Barbieri, Antonino Cannavacciuolo and Giorgio Locatelli they asked Dalila and Pietro to remove their aprons following the Invention Test and the Pressure Test. "I can summarize my participation in MasterChef in three words: emotion, adrenaline and great joy", declares the Sicilian competitor Pietro Adragna (42 years old) who leaves the television cooking show produced by Endemol with only one regret: «I was unable to prepare the cannoli and cassata at least once. To make up for this lack, we reached him by phone to ask him for his very personal recipe for a perfect one Sicilian cassata to do at home.

Sicilian cassata by Pietro di — Sicilian cassata by Pietro of “MasterChef”.

The recipe of the Sicilian cassata of MasterChef

For the sponge cake
3 eggs
45 g starch
45 g 00 flour
90 g sugar
A pinch of cinnamon

Whip egg whites and yolks separately, slowly adding 45 g of sugar to the mixture during the assembly; gently incorporate the two masses with a marisa taking care not to dismantle the mixture. Combine the buckets and sift them. In small doses, integrate the sieved buckets into the mass and mix with a marisa delicately from top to bottom. Pour the mixture into a greased and floured baking pan and bake in a preheated static oven at 180 for about 30 minutes.

For the ricotta cream
500 g sheep ricotta
100 g granulated sugar
50 g dark chocolate in pieces

Allow the ricotta to dry well and then add it to the sugar, giving it time to absorb it and dissolve completely in the fridge. Add the chocolate cut into thick and fairly consistent pieces.

For the marzipan
100 g almond flour
100 g pistachio flour
150 g granulated sugar
50 g egg white

Mix all the ingredients and mix them until you get a solid and chewy consistency, then let it rest in the fridge. The pistachio flour will allow to offer the mixture a natural color without resorting to the use of dyes, as well as giving a more decisive and particular taste to the marzipan.

Dark sugar for icing
500 g granulated sugar
75 g glucose or honey
150 g of water

Boil the ingredients in a pan up to 115 degrees, then transfer to a planetary or work by hand on a marble or steel surface with two spatulas until it becomes white and solid (from this moment it can be sealed and stored for a long time) . To bring it back to a liquid consistency, while maintaining the opaque white color, it will be sufficient to heat it in a water bath, if necessary with the help of just half a teaspoon of water.

For the royal icing for decorations
300 g powdered sugar
20 g egg white
A few drops of lemon juice

Mix all the ingredients and once the consistency is obtained insert into a pastry bag with a very small outlet.

For the wet
50 g Marsala wine
50 g of water

Method

In the specific cassata pan line the walls with icing sugar. Cut a sphere of sponge cake the diameter of the lid of the pan and place it. Always with the sponge cake obtain trapezoidal shapes. Spread the marzipan with the help of the icing sugar and create mirror shapes to the trapezoidal ones just made with the sponge cake. Line the edges of the pan alternating the trapezoids of marzipan and sponge cake, in inverted positions. Once the pan is lined, use the syrup and with a brush let it absorb into the sponge cake. At this point, fill the cassata with the ricotta cream and line the base with another sphere of sponge cake, or with pieces of it enough to cover the whole base. Let it rest in the fridge. Once allowed to rest, proceed with the glazing; after dissolving the dark sugar and quickly using a spatula, coat the cassata of the same, pouring the sugar from above and carefully leveling all the parts. Once the icing has cooled, finish as desired by decorating with royal icing.

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San Pietro baked recipe with fennel and lemon – Italian Cuisine

Ingredients

1 Kg 1 San Pietro fish
100 g white wine
50 g wild fennel
12 cherry tomatoes
1 untreated lemon
parsley
garlic
fresh cilantro
salt
extra virgin olive oil

Duration: 45 min

Level: Medium

Doses: 4 people

Fillet the fish, obtaining 4 fillets; remove the skin.
Grease a ceramic dish of oil; add the fish fillets, add the lemon cut into 1 cm thick slices, a sprig of parsley, the fennel and 1 sprig of coriander not chopped, 1 clove of garlic with the crushed peel, the cherry tomatoes, the wine, another 2 tablespoons of oil and salt.
Cover the pan with aluminum foil and bake at 200 ° C for 20-25 minutes. Serve in the pan.
The alternative: instead of the San Pietro, one of the first fish that the young Cracco cooked at Ducasse, you can also use turbot or other white fish, which however do not equal the delicacy.

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30 years of Joia with Pietro Leemann, the first starred vegetarian in Italy – Italian Cuisine

Turns 30 years old Joia, the vegetarian restaurant of Pietro Leemann, the first vegetarian chef in the world to receive the Michelin star in 1996 and, still today, the only one of its kind to show off the coveted recognition in our country.

Three decades have passed since Leemann, already established after working in some of the most important kitchens in Italy, decided to embark on his journey back from a trip to the East.
"It was the beginning of a great adventure," recalls the chef. But also a big bet in the Milan of the eighties: "Back then, there were almost only Tuscan restaurants in the city. There was only one Japanese in my street (Panfilo Castaldi, behind Porta Venezia, ed) just a couple of places: today, at least 30 ".

In these years the Milanese gastronomic panorama has definitely changed, as has the sensitivity of customers. "Once upon a time, traditional vegetarian dishes were for those who could not afford meat. Today they become a choice. If at the beginning the public approached the green world in search of healthier food, now conscious choices are dominating made of environment and sustainability. And ordinary people are revealed later than restaurateurs, still slow to incorporate this philosophy, with the fine exception of gourmet venues ".

THE DECALOGUE
From these considerations was born one of the many projects that sees Pietro Leemann at the forefront in spreading what is a real philosophy of life: it is his "Decalogue for a healthy and sustainable cuisine" which, together with two young athletes, Oliviero Alotto and Alessandro Ippolito, is taking around the great restaurants in Italy.
First, Pietro (in an electric car), Oliviero and Alessandro reached Enrico Crippa at the Piazza Duomo in Alba, Norbert Niederkofler at the Rosa Alpina of San Cassiano, in Alta Badia, e Massimiliano Alajmo in Le Calandre di Rubano (PD): "traditional" restaurateurs but among the most attentive to the plant world.

With them, they shared the set of rules that goes from having always on the menu at least four vegetarian and / or vegetable proposals, with attention to seasonality and territory, to favoring the organic (all the ingredients in Joia's kitchen are organic) and small producers, from respecting animals and fish, opposing the logic of intensive farming, reducing plastic and energy consumption: a set of good practices that everyone should follow.

"It is important that change also takes place in the restaurant world: the kitchen is a formidable tool". This is demonstrated by the many young chefs who came out of his brigade to open new realities in very obvious contexts. The last two examples, which Leemann likes to remember, are Fabrizio Marino of the Maggese restaurant in San Miniato, in the heart of the most "carnivorous" Tuscany, e Rie Otsuka of Orterie, tavern in the small town of Stazzona, in the province of Sondrio.

DO SCHOOL
What comes out of the Joia is an articulated system that makes the training one of his hinges. With this spirit the was born Joia Academy in via Felice Casati, an institute for the dissemination of vegetarian culture open to professionals and amateurs alike.
And, above all, his most ambitious project, the "Code of vegetarian cuisine" (Giunti, 90 euro), a volume of almost 700 pages which is much more than a recipe book: an essential tool to create a "green" cuisine of the highest quality, respectful of living beings and the planet, which addresses every aspect: from techniques to equipment, from ingredients to scientific and philosophical insights, with 40 dishes signed by the chef and an appendix that brings together traditional Italian and oriental recipes.
"Because the kitchen can be theorized, but then it is also necessary to know how to put it into practice", says Leemann. "To make it become a source of happiness".

Francesca Romana Mezzadri
Photo Lucio Elio
October 2019