Tag: Restaurants

Restaurants against Hunger: when the potatoes are united in bitterness to become sweet and supportive – Italian Cuisine

We could not do that to close this our review of Restaurants Against the Hunger with a good dessert. And so be it! We offer you the Soft Patata Bologna PDO created by La Porta Restaurant. In Bologna, clear! Do not know yet what are the Restaurants against the Hunger ??? They are those who have joined the Action against Hunger campaign, which lasts until December 31: for each dish (or menu) supportive, 2 euros go to support of undernourished children.

The "Soft Bologna Potato PDO, Montenegro, chocolate and crunchy almonds and hazelnuts" It is included in the solidarity tasting menu "Sapori Ricercati e Ritrovati": local subjects, such as the Bologna PDO potato. But also the Montenegro: yes, just the bitter, which since 1885 is produced in the province of the Emilian capital. And then the onion of Medicina, the char of Corno alle Scale, the curly tomato from Parma and more. "Our guests choose the supportive menu because they can to reconcile an act of solidarity with a product of the sought territory"- explains Vincenzo Saladino, manager of the refined restaurant in Bologna (which also offers a Bistro next door and a large one cigar room).

"Considering the potato a prevailing element of the main courses salty and regional, we wanted to enhance its qualities in a dessert, marrying it with a local bitter "- he says the Chef, Lorenzo Venturelli. And here is the recipe.

The Soft Patata Bologna PDO, Montenegro, chocolate and crunchy almonds and hazelnuts

Potato pie:

Dark chocolate 150gr

Butter 80gr

Flour 00 20gr

Dry crushed potatoes 10gr

Medium eggs 2

Yolks 1

Powdered sugar 90gr

Vanilla pod 1

Cane sugar as needed

Assemble everything together in a planetary mixer and pour into buttered cups and sprinkled with cane sugar to cook in a ventilated oven at 170 ° C and 20% humidity for 10 minutes.

foam:

Boiled potatoes 100gr

Cream 10gr

Hot paraffin 15gr

Heat the cream and pour over the boiled potatoes with the proespuma; mix and siphon with 2 fillings of cream.

Crisp:

Milk chocolate 150gr

Butter 20gr

Dried fruit to taste 50gr

Bring in the tempera the milk chocolate at 45 ° c, cool to 27 ° c and heat again at 30 ° c. Add coarsely chopped butter and dried fruit.

Salsa Montenegro:

Montenegro 100gr

Agar agar 1gr

Sugar to taste

Heat Montenegro and add the agar agar mixed with a little sugar, bring to a boil and cool for a day. Later mix slightly.

Pearls Montenegro:

Montenegro 100gr

Agar agar 5gr

Sugar to taste

Cold seed oil for spherification as required.

Use the same procedure as the sauce except for cooling, which is obtained with the thermal shock of cold seed oil: with the help of a syringe without a needle, pour small drops into the oil in a high carafe. Wash the pearls.

Plating:

Pour a little sauce as a base, put the hot cake and foam with pearls over it. Garnish with crisp.

When you go out to eat during these holidays, choose a supportive restaurant! You will do good to you and to a child who is hungry. Choose La Porta Restaurant or another of the Restaurants against the Hunger near your home.

Carra Traverso Saibante
December 2018

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5 traditional Japanese restaurants to try in Milan – Italian Cuisine

That Milan is the undisputed homeland of Japanese cuisine in Italy is certainly not a mystery. In fact, in the Milanese capital, in fact, that sushi and sashimi began to peep out about twenty years ago, conquering the palates of almost anyone and gradually transforming the binomial "raw fish and rice" from a fashion to a well-established habit.

The offer of Japanese restaurants today is almost unlimited, thanks also (and for some because of) to the many All You Can Eat of Chinese matrix that now invade every neighborhood. The challenge, today, is therefore to find places that – along with excellent sushi – also offer the most unknown specialties of the Japanese gastronomic tradition, just as tasty and special: we have selected five, to try and love unconditionally.

Yamamoto gastronomy

Inaugurated at the beginning of the year in the center, the Yamamoto Gastronomy offers a series of tantalizing appetizers based on seaweed, in addition to mozuku, a typical dish of the island of Okinawa, andhijiki Aburaage, crunchy seaweed in salad with carrots and edamame. Continuing, impossible to miss the delicious a don, a bed of rice on which lies a tender roast eel, and i onigiri stuffed and covered by umeboshi homemade, the famous Japanese plums. Gastronomy is already on everyone's lips for its lunchtime proposals, among which the katsu sandu, filled sandwich with fried pork cutlet, served with herbs and edible flowers: in Milan it is now a must.

Osaka

A real institution: since 1999 the Osaka restaurant, located in the Moscova area just outside Brera, delights the Milanese palates with a 100% Japanese menu. The "main dish" varies from day to day, and – alongside the best known sushi and sashimi prepared to perfection – you will also find ramen, gyoza is sukiyaki, as well as numerous specialties of the cuisine of the Rising Sun. Worth noting is the proposals for lunch, particularly convenient abundant and of excellent quality, among which the tonkatsu, the typical and delicious breaded pork cutlet.

Wellcome

A stone's throw from Piazza Cinque Giornate, Wellkome is a restaurant with open kitchen and minimal style, which combines an intimate atmosphere and generous portions, and a punctual and friendly service, in full Japanese style. Try them onigiri, especially the one with salmon roe, and hot dishes, like i takoyaki (the delicious octopus patties, Osaka specialty); the tonkatsu, the typical Japanese cutlet in many delicious variations or soups with soba or udon. To end in beauty, treat yourself to the delicious mochi "Original", filled with red bean jam: you will understand why there is no comparison with the ice cream one.

J'S Hiro

Mrs. Hiromi Arai has been running this restaurant in the Bocconi area for several years now, and every day offers different off-season menus for lunch and dinner, inspired by the season and her personal twist. If you prefer to make many small tastings, this is the place for you: ask them to guide you to discover the specialties of the day, but always including the excellent yakimeshi, sautéed rice with vegetables and aromas, and the unforgettable Tempura, with its delicate batter that does not cover the flavors of fish and vegetables. In the lunch break the restaurant offers you not the many bento box, or a set of different saucers, accompanied by the inevitable white rice.

Omacasé Sushiteca

In the Porta Genova area, Omacasé – more than a restaurant – is a gem often frequented by Japanese patrons, proof of its authenticity and high quality. The classic chirashi here it becomes barachirashi, a thin layer of white rice cooked to perfection and topped with a mix of raw fish cut like mozzarella, broccoli tops, cherry tomatoes and avocado. But in addition to this warhorse is also grilled salmon jama; the tuna katsu fried breaded (Japanese delicacy very difficult to find in Italy); delicious udon is soba; maki really sublime. But do not forget to leave a small space for sweets, because you will rarely taste so good.

Marianna Tognini
December 2018

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Strascinato di mare: with Restaurants against the Hunger, there is even more taste – Italian Cuisine

"The really good food does not end here": so We groaned Announces with pride on its Facebook page the adhesion to International campaign Restaurants against hunger. It does not end here the food, it also arrives there, where usually there is not: for every solidarity dish tasted in the restaurant, 2 euros go to Action against hunger, non-profit association leader in the actions of help to children who suffer from hunger in the world.

The restaurant with a strong Neapolitan identity, new on the market, which announces to serve "the best Neapolitan pizza in Milan ", has a cuisine that serves Italian classics and specialties of the capital of Campania. A restaurant against hunger has dedicated three proposals, an appetizer, a first and a second.

As for the appetizer, the dish of the same name at the restaurant is one classic fry – drops of potatoes, rice supplì, zeppoline of Neapolitan-grown pasta with algae – and some peculiarities, like the crunchy polenta croquettes with a soft stuffing of cod.

The first course is lo Strascinato di Mare – a format of fresh pasta, the 'strascinati', typical of the South, a sort of bigger and more open orecchietta, which is now easily found in many parts of Italy, in supermarkets or in large food distribution.

A first course of easy realization and genuine goodness. The instructions are simple, here recipe: put oil, garlic and basil in a pan, then add the tomatoes and the squid cut and blend with wine. Meanwhile cook the fresh pasta, drain a minute before and add to the sauce for a minute on the stove. Season with a pinch of black pepper, serve and serve: enjoy your meal!

The second chosen by We guagliò for Restaurants against hunger is a mixed fried shrimp, calamari and cod. There are no campaign stamps on the standard menu: "We also work with a menu-board that changes every week. Inside we put the Restaurant brochure against hunger, an initiative that we like – says the owner, Domenico Todisco – When we are at the tables and choose one of those dishes, we say: 'Having chosen this dish, you have donated 2 euros for hunger in the world, and we make them notice the brochure. And then when they come to pay at the cash desk, we ask if they wish to donate … Maybe the bill is 13 euros: 'Let's make 15?' And we tell him why. And the coin ends up in the piggy bank style bottle re-issued from the brochure we put there next to us ".

The Restaurant campaign against hunger will continue until December 31st. I'm hundreds of restaurants who join you in our country: discover the one closest to your home!

Carra Traverso Saibante
October 2018

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