Tag: plate

Roger Federer: before the match a plate of spaghetti with tomato sauce – Italian Cuisine

The Mediterranean diet chosen by the athlete at the Australian Open and the recipe revealed by chef Andrea Tranchero

The athletic training of the number 3 in the world Roger Federer cannot disregard proper and balanced nutrition. It is now that the tennis player is busy with the semifinals at the Australian Open, the Italian chef Andrea Tranchero reveals to Daily Mail Australia the secrets of its controlled feeding before the race.

"Roger orders the spaghetti with tomato from the restaurant (the Barilla Masters of Pasta pop-up set up in Melbourne for the tournament). We deliver a portion to Roger and his team three hours before the game, "said Tranchero, executive chef of Barilla Australia.
“There are no unusual requests [da Roger], the order is always for the same dish, simple and classic. […] Carbohydrates are part of a healthy and balanced diet. Many elite athletes choose to eat pasta before their games or competitions in preparation for the physical needs of their sport, "he said.

His recipe is made up of only seven ingredients – including basil sauce, durum wheat semolina spaghetti, onion, garlic and cherry tomatoes, topped with parmesan and basil and fresh basil.

Instagram @Andrea Tranchero

Here she is tomato spaghetti recipe that Roger Federer eats before the matches:

Spaghetti with tomato by Andrea Tranchero

340g Spaghetti, a jar of Barilla basil sauce, 20ml extra virgin olive oil, an onion, a clove of garlic, a basket of halved cherry tomatoes, salt, pepper, fresh basil

Bring a pot of water to a boil, salt it (7 grams per liter), dip the spaghetti and mix. In a large pan, heat half the oil over low heat and brown the chopped onion and garlic clove. Add the basil sauce and season with salt and pepper. Cook the sauce over medium heat, stirring occasionally for about 3 minutes and remove the garlic.
Cook the pasta one minute less than indicated on the package, drain it and mix it with the tomato sauce. Add the cherry tomatoes and finish cooking the pasta in the sauce.
Remove from the heat, add the fresh basil and serve with a drizzle of extra virgin olive oil.

Cover photo: Instagram @Barilla

Truffle on pizza? Yes thanks. Luxury and pop meet on the plate – Italian Cuisine

Here's how to best use the most prestigious of mushrooms combined with our beloved pizza: the advice born from the collaboration between Savini Tartufi and Lievità of Milan

It is simply perfect on the egg, on the tagliolini, on a very creamy risotto. But our dear old man truffle it is much, much more. And for this it deserves to be tested also in the context of unusual combinations, such as the one with the Pizza. That's right: its real height, the most popular Italian food par excellence, can meet the most prestigious mushroom that mother nature has ever given birth without awe. What comes out of it can be a marvelous combination of flavors, very elegant without being pretentious, as evidenced by the recent project undertaken by the famous Milanese pizza parlor sign lightness in collaboration with the Tuscan company Savini Truffles.

A small affordable luxury

"What we like most about this combination is the combination of such a pop specialty like pizza and truffle, a product usually conceived as a luxury", emphasizes Marco Basile, development and retail manager of Savini Tartufi. A combination that is not only successful and democratic, but also open to the most varied variations: in addition to the fresh grated truffle – white or black – it is possible to play with all the derived products, from the spherical version, similar in appearance to caviar, to the flavored oil. "Often the truffle is limited to the autumn season only, that of the prized white and the hooked black, but the truth is that in Italy there are fresh truffles, of different types, practically in every season of the year," continues Basile. "Only warning: remember that every quality of truffle is a discourse in itself." White, for example, does not tolerate contact with heat, which does not frighten the black hook. In short, even in combination with pizza, one must learn to choose the most suitable product.

The truffle on the pizza

So what about some lamella of truffle on the pizza? Absolutely yes, thank you. But it is important to calibrate the use of this precious mushroom well also in relation to the other ingredients that we are going to choose. "I tend to try to avoid combinations with everything that is acidic, such as tomatoes," he suggests Giorgio Caruso, the master pizzaiolo of Lievità, in Milan. "The truffle has an important aromatic strength and flavor, which must be carefully inserted into the recipe to work". The goal, in short, seems to be to achieve aharmony overall: to do this it is important to know the characteristics of the different types of products that are going to be used. Caruso continues: «The prized white is decidedly more delicate, and for this it is important to remember not only to avoid direct contact with heat, but also to prefer combinations with other ingredients that are not too invasive. Maybe herbaceous, maybe purely autumnal like porcini or roasted chestnuts. The black hooked, instead, tends to be more tenacious, and for this reason it can be used very well even in recipes that include tasty cheeses, such as gorgonzola .

Some ideas for special pizzas

Here, then, that from the oven of Lievità comes out for example the Pizza del Contadino, which attempts to reproduce within a soft cornice the magic of the most classic of seasonal soups. The prized white truffle, in this case, is combined with a roast chestnut cream, a mix of legumes and porcini mushrooms, with a drizzle of extra virgin olive oil to complete the magic. "Even spelled is taken up", underlines Caruso, "not as an ingredient in the topping, but directly in the dough: my idea was to choose a 100% wholemeal organic einkorn spelled dough for this proposal". And then off to the fried and baked Montanara, with semi-wholemeal dough, made from black hooked truffle dried cod with burrata, roasted artichokes and fiordilatte from Agerola; and the Gorago, where the black hooked truffle meets a velvety green asparagus, the quail egg, the Agerola fiordilatte and the sweet gorgonzola. All to combine with a good one craft beer: why yes, the charm of the encounter between pizza and truffle also passes through the glass, and the ideal bubbles can also be those of a high quality blonde.

But at the table does the cell phone go to the right or left of the plate? – Italian Cuisine

How to place the cutlery correctly on the table, when to lay the napkin on the legs, which fork to use for each course. The etiquette at the table is a set of very precise rules, codified gestures and conventions not to be broken. The times evolve, but the good education at the table never sets. Some of these rules may seem outdated by now, but there are more formal circumstances where it is necessary to know and respect them.

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Etiquette: survival manual

But what happens when the times evolve and a new element comes into play to be taken into consideration? We are talking about the smartphone, more and more protagonist of our lives, for work or leisure. It is so important to play a leading role even during meals, because we have to photograph or we can't do without check notifications. So if you asked yourself where to put the cell phone at the table, the answer is only one: the smartphone does not sit at the table.

Mobile phone at the table: how to behave?

1. Compulsive photographers

You wish to share the dishes you are eating on company? Leave the phone in your pocket or bag: take it out only when you take it and post it later.

2. Workaholics

Wait for one very important phone call job and you absolutely have to answer? Leave the phone in your pocket or purse.
Activate the ringer if you are afraid of not feeling the vibration, but set a moderate volume to avoid disturbing. Once the call is received, you should apologize and leave for a moment.
Or better yet: set the silent mode, postpone the call and enjoy your meal.

3. Rude diners

Has the person at the table with you put the phone on the table and does nothing but watch it? Sequestrateglielo.

Why doesn't my smartphone sit at the table?

You are not yet convinced, here are 3 good reasons not to use the smartphone at the table (without considering that you could spill water on it).

1. Hygiene

Electronic devices accumulate a lot of germs. Since they cannot be washed or disinfected, it is not a good idea to put them close to food.

2. Sharing

It's not at all nice to watch the smartphone screen continuously when you're at the table with someone. It could be understood as a sign of little interest. Eating together is a time to share something more about food: do it seriously, without Instagram filters.

3. Wellness

At least during meals, you can avoid shake to infinity looking for who knows what. Let's take advantage of it to detox from the social media, connect to the real world and enjoy food for real.

The exceptions

Let's not fool ourselves, smartphones are part of our lives and demonizing them is no use. The answer to the first question remains the same: at the table there is no space for the mobile phone. Better to keep it in your pocket and take it out only when strictly necessary.

If you are alone at the table, you could make friends with strangers or look around, but it's not a drama to watch a video or read an article. If you are in company and you think you have seen a meme too funny, you can show it to friends. If you have a terrible doubt, googate as well. If you are about to taste absurd food or a beautiful dish, take one Memory picture.

And if yours appointment is it going disastrously and you don't know how to escape? Pretending to have received a message or be called by an accomplice is a timeless classic. This time you can use your mobile, rest assured!

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No smartphone at the table: science shows that it spoils dinner

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