Tag: real

Cavour artichoke recipe, the real Piedmontese recipe! – Italian Cuisine

Ingredients

50 g butter
40 g grated parmesan
4 artichokes
2 salted anchovies
2 boiled eggs
garlic
parsley
extra virgin olive oil
salt

Duration: 30 min

Level: Easy

Dose: 4 people

When he was prime minister, Cavour often had lunch at the Il Cambio restaurant in Turin, where, in season, he often chose dishes with artichokes like this, inspired by him.

Clean the artichokes. Boil them for 10 minutes in a little boiling salted water with a clove of garlic, a sprig of parsley and a teaspoon of oil. Drain and drain them well by placing them upside down in a colander.

Desalinate the anchovies and spin them. Chop the eggs with the anchovies and some parsley leaves. Melt the butter in a saucepan, on the sweet flame, and when it foams add the mince.

Stir until you get a sauce, then turn off. Roll the artichokes into the parmesan so that they cover well, then arrange them in an ovenproof dish, drizzle them with the sauce and bake them at 200 ° C for 3-4 '. Remove from the oven and serve them warm.

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Marinetta: the real Genoese focaccia since 1946 – Italian Cuisine

Here in Genoa Voltri churns out thin, greasy and delicious focaccia loved by Fabrizio de Andrè, Gino Paoli, Tettamanzi and Renzo Piano. Here's why get in line with 50 cents (and their recipe)

Old people in slippers enter the queue at Marinetta, ladies with shopping trolleys and distinguished gentlemen in suits with a smile and reach out with a smile to drop a coin: "A 50 of focaccia", and leave with a still warm package and perfumed with wax paper.
In Genoa there is still something good that can be bought with a few cents, that leaves the trail in the street and that hopefully never turns into those beloved bread boutiques in Milan.

Marinetta since 1946

An obligatory stop on a trip to Genoa is undoubtedly the one in a bakery, to bite into a slice (or rather a strip) of greasy and moist, salty and crunchy focaccia, soft and fragrant. The defiance of those who do it better excites the spirits, but they all agree on one thing: you have to go to Voltri. Here in one of the neighborhoods of the beautiful Zena, since 1946, the Marinetta bakery opens its doors every morning at dawn, a point of reference in the field of Genoese focaccia. They do it classical, that is, low and greasy (without cheese, because euella is Recco's focaccia), with onion or shoal and it always costs € 10 per kilo. Dear? It is so light that with € 5 you can fill a whole bag and a whole pan weighs about 800 g for a square meter of splendor.

A feminine story

Behind the counter, Emanuela Demarchi smiles, she who is the third generation of a line of women who has focaccia in the blood. Journalist, with a past as a well-known local consultant and reporter, he left everything a few years ago to take the reins of the family bakery from his mother and pass on the secret of the perfect focaccia to his two daughters. Three floods survived, two destroyed the premises and one also took away a piece of the family, and to give it over to the vicissitudes of life just did not want it. She has armored everything with submarine doors and continues to churn out, carrying on the family tradition. The name Marinetta this shop owes it to the grandmother, the father Cesare is still there kneading, at eighty years old and the mother acts as censor in his visits to taste the product.
No communication strategies are needed and communicated here by Marinetta because the focaccia speaks for itself, customers flock to the store and as a testimonial there is a list of VIPs that no one could ever hire for a fee: Gino Paoli, Renzo Piano's studio but also the then Archbishop Tettamanzi, the President Pertini, Fabrizio De André and, it is said, even Agnelli's driver came here to bring the precious carbohydrate to Turin. Everyone remembers a guy who lived in the United States and who even bought a suitcase to bring home the focaccia, to be filled on the return. And I can say that stuffed in a bag, transported by train to Milan, frozen and thawed in a pan, it does not lose its magical flavor.

Recipe

To produce it you need an oven at high temperatures, which nobody owns at home, but the recipe is not secret and they gladly tell it, sure they don't fear imitations.
There version with onion, masterful, he digests very well. Merit of the onions? Very normal new white onions, they respond, but with half of spring onions, which make everything sweeter. To be eaten without folding it into a sandwich to immediately feel the onion flavor.

Ingredients

For a 100 * 70 cm focaccia tray (or two as large as a baking sheet)

1 kg of white flour 00
25 g of salt
400 ml of water
1 hectogram of extra virgin olive oil
10 g of malt extract
50 g of brewer's yeast

Method

Dissolve the yeast in the warmed water, add the malt and then knead with the flour and leave to rest for a quarter of an hour. Pull the dough with a rolling pin and lay it in the pan. Let it rest for another quarter of an hour.

Sink your fingers to form craters on the surface, sprinkle with salt, then leave to rise again for about an hour, in a warm, non-windy and humid place.

Mix the oil with 100 ml of water and distribute it on the surface of the focaccia, leaving it to stop in the craters made with the diet.

Bake for 6 minutes at 290 °.

This is the real burrata of Andria – Italian Cuisine

It all began in the thirties of the last century. A heavy snow blocked the delivery of the milk give her farms at the foot of Castel del Monte to the city of Andria. Not to waste it, Lorenzo Bianchino, a dairyman expert in the art of preserving butter in pasta di scamorza, applied the same technique, obtaining a new product. He created a bag with mozzarella pasta, filled it with stracciatella (a mix of cream and spun dough) and closed it with a characteristic head. Thus was born the first Burrata di Andria, one of the best and most famous products of Puglia.

In fact it is just so: you say burrata and think of the Puglia. Correct: artisanal cheese is a product of the regional tradition, but Andria is the birthplace, and claims its authorship, first with an IGP obtained in November 2016, then with a consortium established in February 2017, and recognized in May 2018 from Ministry of Agricultural Policies, to perform functions of protection, promotion and enhancement. Today, the Burrata brand of Andria PGI guarantees the link with the tradition, the quality and the traceability of the product, but also the history, values and culture of its territory.

For the avoidance of confusion, the Burrata di Andria PGI can actually be produced throughout Puglia, but only by authorized dairies, which follow a precise disciplinary made of strict rules: quality of the raw material, thickness of the walls of the bag (around 2 millimeters), fray and head strictly handmade. If it is not so, it is simple burrata.

Since it was born, the consortium has been committed to making its jewelery known, and does so with services on Rai (recently it was in the Frigo and Eat Parade sections), special TVs like the one on TF1, in front of 6 million French viewers, or on Lidia's Kitchen, Mamma Bastianich's much followed show on the American BBC. However, the commitment goes well beyond television appearances, and takes place with day-to-day activities, participating in the most important food and wine events, where the Burrata di Andria is virtuously combined with other regional or national excellences. At the last Vinitaly, for example, they proposed it with a glass of Primitivo red: if you didn't try it like this, do it. You will not regret it!

Object of continuous research and evolution, between university training courses and field work with the cheesemakers, the Burrata di Andria does not however need great speeches: it must be prepared and consumed as soon as possible and as close as possible to the place of production, for enjoy its freshness. After that, it takes just a few bites to win over gourmets and deserve the title of representative of good things from Puglia and, more generally, from Italy. On the other hand, the data confirms the intuitions of the palate: according to Assolatte, the sale grew by 17.5% in supermarkets. And today it is found regularly, fresh and with the IGP label, in the gastronomic boutiques of New York, Tokyo, Paris. A result made possible by the widespread, passionate and daily work of the consortium members.

The real burrata from Andria is produced here

Montrone Spa

Sanguedolce Srl

Caseificio Andriese Bontà Genuina Srl– Perina

Dairy Fratelli Simone Srl

Dairy F.lli Nuzzi di Nuzzi Salvatore & C. snc

Dairy Riccardo Holland

Dairy Palazzo Spa

Caseificio Asseliti and De Fato snc