Tag: Red

#OggiDelivery: Cavatelli with red prawns and yellow datterini di Langosteria – Italian Cuisine

Langosteria's delivery to Milan raises the bar of luxury (alias, all in glass) and was born to stay well beyond the lockdown. Because staying at home is the new way out, even if you want to eat fish

"I'll take you out to eat the fish." For anyone from Milan, this phrase is very nineties, when seaside restaurants were a real luxury in a metropolis far from the sea. Now everything has changed definitively, because the catch of the day can be found more or less everywhere, but above all because the last frontier is having it delivered to the house, the fish. With an experience worthy of a real restaurant.
The delivery exploded at the time of the Coronavirus and even the best restaurants had to equip themselves. Many did it very fast, to cope with the weeks of forced closure. Langosteria instead began when it was now possible to go back to the restaurant again and while many other addresses in Milan declared the era of home cooking ended. From 25 May he started his Langosteria at home service, in style and to last.

The menu, all in glass

"Glass is the new luxury, They declare in the personalized box that arrives with a delivery in a refrigerated van by Langosteria and by staff in uniform. Inside it is all wrapped up like Christmas, with ribbons and glass vases, to be opened, put on the table and recycled. Even the fish carpaccio arrives in its glass tray, and the creams to accompany the desserts, ditto. Sea bass carpaccio with Mediterranean tomato batutto, Taggiasca olives and capers, Cod with datterini tomatoes confit and gardener, Cantabrian sea anchovies with Normandy butter and artisan crackers, Trumpet zucchini marinated in mint, Tomato soup. Something is ready to be consumed, something else is finished at home, such as Cavatelli with red prawns and yellow datterini sauce. You dip the pasta following the instructions, for a few minutes, put them in the pan in the abundant sauce and serve. They are sweet, delicious and the pasta is calloused, al dente. Personal touch, just a grate of pepper and a zest of lemon, if you really can't resist putting in your own.

Revolutionize the standard, now also of delivery

Langosteria does not mean extreme dishes, "to understand", but excellent raw materials, pleasant combinations and a cuisine that aims to satisfy, before surprising, in beautiful, well-kept, but casual and fashionable environments. A case history has imposed even on the most famous chefs a different vision of catering; and now also of the concept of delivery.
Enrico Buonocore managed to create what is today a reference point for catering in Milan (and beyond), without being a cook. Her wonderful idea is based on her origins (father of Maiori, mother of Cetara, where she grows on bread, butter and anchovies). «I am not a chef by extraction, I am an entrepreneur and I do this job on the customer's side. Langosteria Revolution is the story of a revolutionary entrepreneur, and the title of a book that tells how a restaurant model was born from an idea in a dozen years that changed the rules of Milanese fine dining, to be exported later in Italy, soon in the world, and which today raises the bar in terms of delivery for haute cuisine. Not to choose because you can't go out, but because you want to stay at home, maybe for a candlelit dinner for two with a nice bottle of wine. And with the right background music: they also send you the playlist to listen to on Spotify, and it's not bad.

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Red and crunchy. Here is the Kanzi apple, a delight from Val Venosta – Italian Cuisine

Crunchy and juicy, it is "new" apple, which gives a special sweetness to salads, desserts and sandwiches

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Young and seductive like … an apple. The Kanzi® variety, with the red peel and the crunchy pulp and fresh, more than with sweetness it captures with energy. In short, a young apple, of temperament and in fact. His birth is recent, about twenty years ago, from the lucky one crossroad between the traditional Gala and Braeburn varieties: from one it inherited the slight sugary notes, from the other the acidic and aromatic taste that characterizes it; the name (precisely Nicoter-Kanzi®), derives from the African Swahili language and means "hidden treasure".

An apple all year round
It is on the market all year round because it is very long-lasting but spring is one of the best seasons to enjoy it, with its juiciness and lively taste, also perfect for an invigorating snack. The Kanzi® apple grows in Val Venosta, in the western part of South Tyrol (BZ), which from Passo Resia descends to the gates of Merano. With its dry and breezy climate, it is the land of choice for apple growing: 300 sunny days a year, the fresh and pure air of the mountains that goes down to the valley floor and the strong temperature range make the fruit crunchy and tasty .

Red and compact
The farmers are gathered in the VI.P and VOG Consortia, of which the first includes about 1,700 families: altogether they produce 16 varieties of apples, including organic ones, which fade in different shades of red from the yellow of the Golden Delicious. Kanzi® has a smooth and shiny skin, bright red with yellow shades, the shape is round and regular, the pulp compact. Among its advantages, also the high content of C vitamin: according to Apfelfit research by the Laimburg Experimentation Center in Bolzano, it is one of the 3 varieties that is richer in it.

Delicious sweet and sour taste
Thanks to the balance between sweetness and acidity, the Kanzi® apple has many followers in the kitchen. In the book Apples in the kitchen of the Dolomites (Athesia), the cooks Philip Hafner is Herbert Hintner they offer it in a mountain cheese risotto with fruit puree or in a cold apple soup with Pinot Blanc and mint tea with almond mousse while chef Simone Rugiati suggests fried provola skewers and apple cubes with Lambrusco. Other recipes? For spring the Kanzi® is perfect to add to salads, for example with lettuce, walnuts and cheese or with mixed salad and asparagus; with bresaola and spreadable cheese rolls; with herb risotto; with salmon carpaccio with diced apples or salmon trout tartare. Finally all delicious desserts: from tatin with caramelized apples to cinnamon to strudel, from compote with chocolate mousse to pancakes, up to sandwich toasted brioche bread with apples, raspberry jam and mascarpone cream.

by Marina Cella
on Sale & Pepe of May 2020

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Tortello with cheese and pepper, red shrimp and black truffle – Italian Cuisine

The special dish of the Le Lampare al Fortino restaurant brought directly to customers' homes. Because cooking is love, eating an experience

"We no longer go to the restaurant to eat, but to live an experience. This is what happens to Le Lampare al Fortino, one of the most scenic restaurants in Puglia. Overlooking the tourist port of Trani, overlooking the cathedral, it offers a cuisine anchored to tradition, combined with experimentation with techniques and combinations. Password: absolute respect for the raw material.

In addition to the scenographic exterior, Le Lampare al Fortino offers an intimate and evocative environment in the former church of S. Antiono, a 11th century building recovered from abandonment. To direct the team there is Antonio Del Curatolo, patron of the restaurant, on the front line with his since the first days of the emergency. At the start of the "At your home" delivery project, which started on April 29, it was he who wanted to deliver the first courses to customers in order to review them and thus strengthen the bonds built in twelve years of activity.

The approach to delivery and reopening

«The delivery was a reaction to the moment of emergency. Today, being a chef and restaurant owner means working first of all by passion. Spending many hours in our restaurants has made us want to re-establish contact with our customers. This challenge, which could be ambitious due to our demanding target, led us to devise a card not so far from what we were doing even before. I made the first delivery myself: it was a unique emotion. "

Le Lampare al Fortino did not reopen on May 18. «By taking advantage of the lockdown, we are preparing well. We have renovated our rooms, creating a new concept of terrace: a real glass lounge, which will dominate the port of Trani. In this way it will be possible to do outdoor dining even in winter ". The reopening date is scheduled for 29 May. Meanwhile, the delivery will still be available. «This service is appreciated by those who cannot go out or who want to integrate an evening with friends, with gourmet dishes, difficult to replicate at home.

The dish of #OggiDelivery

The dish chosen is the Homemade tortello with cheese and liquid pepper, with raw red prawn and black summer truffle. «It is a dish we are very close to. Raffaele Casale, the chef who passed away in a tragic motorcycle accident on August 16, 2017, created it. It is a symbol of our charter, which our current chef Domenico Di Tondo continues to reproduce , explains Del Curatolo.

"We like simplicity of this dish: in the end it is a homemade egg pasta tortello," explains Del Curatolo. «It is filled with a cheese and pepper liquid based on seasoned podolico caciocavallo, therefore of marked intensity. Combined with pepper, it creates an explosion of intense but bewitching taste, then softened by the elegance of the raw red shrimp. The artist's touch is the truffle sheet, which changes according to the seasons. The dish is finished with a meat base, created with the ancient recipe for roasting bones and offal ".

"We created a small contest around this dish," adds the restaurateur. «We send a video to our customers with the unfolding of the dish. Whoever interprets the composition best, by photographing it, will be rewarded with a candlelit dinner on our new one . The results will be announced in conjunction with the inauguration of the new terrace.

The wine paired

For the Tortello cacio e pepe red prawn and black truffle, Antonio Del Curatolo relies on an identifying wine from Puglia: Tramari, rosé of primitive from San Marzano.

Text by Stefania Leo