Tag: Roast

Daniel Canzian: roast sauce, licorice and the duty to help those who are hungry – Italian Cuisine

Continue our journey through the restaurants – hundreds only in Italy – that have enthusiastically joined the International campaign Restaurants against Hunger, the important initiative for which choosing a 'Supportive dish' in the menu, 2 euros go to support of Action against Hunger projects for undernourished children.

Today we talked with Chef Daniel Canzian, patron of the homonymous Milanese restaurant, which for Restaurants against the Fame offers the Lemon risotto, roast sauce and liquorice. This dish is born from the use of a "element of waste", the sauce of roast, a typical element of the Sunday kitchen, combined with licorice, an ingredient and original remedy with ancient roots. Result: a good, nutritious and economical food. Now also ethics.

"We wanted to give more support possible to Action against hunger, so unlike last years we decided to make available the most significant dish in the menu: lemon risotto, roast and liquorice sauce – tells us Chef Daniel – It's about ingredients poor, national-popular, that all share: I'm talking about the sauce of roast and lemon, while licorice brings that touch of genius, of originality. It is Sicilian licorice: the dish also contains the characteristics of our nation: a Northern risotto with elements from the South". Signiture dish constant in Daniel's menus since 2013, also contains the characteristics of the his kitchen, where the founding parts are the elements of "Arte Povera" in a vision of sustainability General: "We are not necessarily obliged to make dishes with some kind of raw materials" – suggests Daniel, who explains why he is so keen to support the Restaurants against Fame event: "In a global vision, I believe that today catering should be occupy more than nutrition: there can not be only the scenic part, fashion but the nutrition concept behind it must be strong, sensitive, marked. We certainly can not pretend nothing if there are whole populations that can not feed themselves. It is a duty to support certain realities and catering is and must be the protagonist ".

Here is the recipe.

Lemon risotto, roast sauce and liquorice

INGREDIENTS FOR 4 PEOPLE

320g. Carnaroli rice

40g. lemon in brine

40g. dry white wine

900g. light chicken stock

80g. butter

40g. grated Parmesan cheese

60g. sour butter

licorice powder

40g. roast sauce

METHOD

Toast the rice in a saucepan with a little butter, salting it lightly. Add the dry white wine, let it evaporate, add the boiling broth. Cook while stirring occasionally. Cut the candied lemon peels into a small concassé. Remove the pan from the heat add the butter, parmesan and lemon in brine: cover with a cloth and leave for a few minutes to make the rice relax. Whisk vigorously with the ladle, add very little broth to give the classic consistency "to the wave", then correct with salt. Spread the risotto over the plates, dress the rice lightly with the sauce of roast, sprinkle with liquorice powder. To serve.

You have time until December 31st to enjoy a fabulous meal and at the same time help the children who do not have to eat by supporting them Restaurants against Fame. Take advantage! At the Daniel Restaurant in Milan or in another restaurant near your home.

Carra Traverso Saibante
November 2018

DISCOVER SALE & PEPE COOKING COURSES

Roast pork recipe with ginger carrot puree – Italian Cuisine

Ingredients

900 g pork belly
600 g carrots
2 Golden apples
a clove of garlic
grated fresh ginger
rosemary
laurel
Juniper berries
dry white wine
extra virgin olive oil
salt

Duration: 3 h 10 min

Level: Easy

Dose: 4 people

For the recipe of roast pork with mashed carrots with ginger, marinate for a hour and 30 minutes the cup with 2 amonds of rosemary, the clove of garlic crushed with peel, 3-4 tablespoons of oil, some berries of juniper, a few bay leaves and salt. Put it on then
with the marinade at 180 ° C for 40 minutes; add half a glass of white wine and continue cooking for another 30 minutes.
For the carrot puree: peel the carrots, cut them into thin slices and cook them in a saucepan with a drizzle of oil for 3 minutes; wipe them with half a glass of wine, stir and continue
cooking for another 12-13 minutes, then add a ladle of water, add salt and cook for 20 minutes with the covered saucepan. Finally, add a tablespoon of ginger and blend everything. Cut the apples into very thin slices, spread them on a plate lined with baking paper and cook at 160 ° C in ventilated mode for 25 minutes. Cut the cup into slices, sprinkle with its cooking liquid and accompany it with the carrot puree and the baked apples.

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10 Christmas roast recipes – Italian Cuisine

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The second of Christmas of meat par excellence is theroast. Whether it is filled or not, it is easy to prepare – you can do it in advance – and always makes a good impression with the guests, even more if accompanied by vegetables, mustard and other typically autumn ingredients. What roast could you prepare for Christmas? We have collected many recipes for you.

If you want a sophisticated and elegant dish, you can try theroast veal with cranberries with caramelized apples, perfect for big occasions, as well as theroast with pink grapes! But delicious and particular is also the roast fillet stuffed with herbs and chèvre, tasty and greedy, or the roll with lentils. Browse through the recipes and find the recipe for Christmas roast that's right for you!

Ingredients

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