Tag: remember

Perch swivels with butter and thyme: a dish to remember – Italian Cuisine

On the lake you eat freshwater fish, but in this recipe the perch meets the crepes. The specialty of the Torri restaurant, in Torri del Benaco (Verona). Here is the recipe

On the Garda lake cooking is done, of course, because fishing is practiced there with considerable profit, but in a way that suggests that the gastronomic passage from Lombardy to Veneto takes place here. It is clear from the starter, when sardines are served in saór, alose or agoni, if you like, prepared in marinade of onions and vinegar, anticipating what happens in Venice with real sardines. As for the first courses, the traditional choice is between pasta, which is drawn here with the press, and rice, the historic pride of the Bassa Veronese, always paired with fish: here are the bigoli with aole, large vermicelli seasoned with a sauce of bleaks put in salt in the manner of anchovies, or rice with tench, which uses a good-sized fish caught with nets both in the lake and in the Mincio, the river that is its emissary. Then there are the actual fish dishes, with the whitefish, otherwise known as whitefish, at the top of the preferences, as is understandable being a fine salmonid of ideal size and consistency both on the grill and in the pan. More elaborate recipe is that of pike in sauce, the latter prepared with salted sardines, capers, garlic and herbs, a legacy of the court cuisine of the Gonzaga family, the ancient lords of Mantua. Said of the dishes of strict observance, then there are the most recent proposals, ranging from fish ravioli to lake soup, or more generic preparations declined in Garda terms.

This is the setting that chef Nadalon also gave to the menu Torri restaurant, in Torri del Benaco (Verona), starting from tradition with its Buon Ricordo dish, Garda perch fillets with butter and thyme: breading scented with cedar peel, Benacense citrus par excellence; Alpine butter and thyme serpillo that grows spontaneously on Mount Baldo. Then mentioning, as a dish of specific pride, the bigoli alla Maria Callas, dedicated to the opera singer who was among the guests of the Gardesana: a pasta dish garnished with lake sardines, sultanas and pine nuts, thinking of Venice and the Teatro della Phoenix of which for seven years the Divine trod the scenes. In the glass, the famous Chiaretto di Bardolino, the first step in the knowledge of the great Veronese wines.

Perch swivels with butter and thyme: the specialty of Buon Ricordo

Ingredients for 4 people

800 g perch
100 g butter
Thyme to taste
Salt to taste.
6 crepes (20 cm in diameter)
300 g bechamel
200 g Parmesan cheese
100 ml cream

Method

Clean, fillet and loosen the perch. Cut the pulp into cubes and sauté them in a pan with butter and chopped thyme. Once cooked, pass them to the blender. The result is a tasty cream.
Separately prepare the béchamel and the crepes.
Combine the béchamel and pureed perch pulp in a bowl. Mix until a homogeneous and not too thick dough is obtained. Roll out the dough on the crepes. Roll them up and let them cool.
Then cut them into slices in order to obtain swivels about 4 cm high.
Prepare a buttered baking dish, arrange the swivels on the bottom and add a little butter and chopped thyme.
Bake for about 8 min at 190 °.
Put the cream and Parmesan in a bain marie until a smooth and homogeneous fondue is obtained.
Arrange a spoonful of fondue in the center of the plate, lay on four swivels and spread a little chopped thyme around it. Serve hot.

Smart working: remember your lunch break! – Italian Cuisine

Smart working – According to Eurostat data, over 10 million people in Europe work from home, with a growth of 700 thousand people between 2008 and 2018. In Italy the phenomenon remained muted, with data below the European average, up to 'emergency Coronavirus.

Referring to the Panorama website for information on what the law says about this way of working, here we focus on the suggestions to better enjoy smart working from the point of view ofsupply.

The importance of snacks

If you are a beginner, it is difficult to regulate both from a food and time management point of view. The two main risks are: giving in to domestic distractions (very compelling in this sense are the corners of dirt neglected so far) or, conversely, not being able to detach even one minute from work, going well beyond the usual work to conclude an important step.

In all this, the presence of the refrigerator and the pantry a few meters from the workplace does not help at all: the disadvantage is always having something to nibble on hand, without even the gaze of colleagues who imposes a bit of food modesty.

The dear and old moderation recommended since ancient times by philosophers is the answer. So the ideal is organize the working day providing a mid-day lunch break and, in addition, a few minutes of relaxation with a snack in the morning and in the afternoon.

This is where we speak of the golden rules of the snack. It is worth mentioning that the snack it is a good habit: it should be done every day in mid-morning and mid-afternoon. It must be suitable for people's activities: if it is true that children need more energy to grow and because they are always on the move, adults need fruit, a portion of vegetables, some dried fruit or a slice of a homemade cake. The snack, however, must not weigh down, therefore no elaborate desserts. Better to be varied, alternating sweet and savory snacks.

Lunch break for those who do smart working

The lunch break must be light and nutritious. If there is no time for a good pasta dish or for cooking light, but laborious dishes, the ideal are the salads (here our recipes), the unique dishes based on barley or spelled and, finally, the classics sandwiches.
In the latter case, it can be changed every day, without abusing cold cuts and choosing many gourmet options including veggie burgers, sandwiches with white meats, stuffed with vegetables, classic Mediterranean combinations and even seafood sandwiches (the best sandwich recipes).

If you don't have the time or as a precaution, you prefer to avoid the daily ride in bakery, an idea is to buy fresh bread in quantity, cut the loaves in half and freeze. Simply take them out of the freezer in the morning and at lunchtime they will be soft. If you like you can also pass them in the oven for a few minutes.

The best because they are rich in nutrients are wholemeal and cereals: there are spelled, rye or ancient grain flours. (Here some bread recipes to prepare in advance).

The importance of vegetables

We must never forget vegetables, both cooked and raw. Excellent savory pies that are prepared in advance and, if you choose the sandwich, a complete filling in this sense consists of the omelette, a dish advantageous from different points of view: it is prepared in advance and is complete from a nutritional point of view.

To get organized, just make small omelettes made with eggs, milk, cheese and a pinch of salt and with the vegetables in the house (our omelette recipes).

Sweet snacks?

The rule not to exceed is always valid: therefore you must not weigh yourself down, but you must also gratify yourself a little: therefore go ahead for a snack with a few squares of dark chocolate.

The importance of staying hydrated

An important rule is to keep yourself well hydrated. It seems trivial, but many forget to drink during the day, especially if they are not in the office where the presence of colleagues often encourages good practices.

Nutritionists explain that one should never be in a position to be thirsty. It is necessary to drink about one and a half liters of water a day, to be alternated as desired with herbal teas and, why not, every day with good orange juice, rich in C vitamin which in these days does not hurt (here the other foods rich in vitamin C, to help the immune system).

by Barbara Roncarolo
March 2020

Truck drivers in the Trattoria: do you remember when Misha Sukyas cooked with Chiara Ferragni? – Italian Cuisine

The first episode of The Blonde Chef in which the new lorry driver in Trattoria gave cooking lessons to Instagram's most famous Chiara.

If there is a TV series that really makes us hungry it is Truckers in the Trattoria. It satisfies that desire to wander around small restaurants and clubs with a heart and a large dish, where generous portions and traditions come together in dishes with an ancient yet always current flavor. And if the first was chef Rubio to guide us among these funny meals in the company of the truck drivers, now the management of the program is renewed and sees lined up on the front line Misha Sukyas. Student of Antonello Tagliabue at the Bice in London, the 40 year old chef is from Armenian and Italian origins, has also collected experiences in the USA, Holland, China, Indonesia, Australia, India and Africa, but it is in Italy that he put his idea of cooking into practice with the Alchemist and Puzzle projects.
But if his face tells you something, it's because you've probably already seen it on the small screen. In fact, he joined Carlo Cracco in the first edition of Hell's Kitchen and taught Chiara Ferragni how to cook in the mini series The Blonde Chef. It was 2012 and this is the first episode.

Yesterday friend of the fashion bloggers, today fellow travelers of the Truckers in the Trattoria. What a chef versatility!