Tag: roots

The Roots of Italian Cuisine: educational lessons with tasting begin – Italian cuisine reinvented by Gordon Ramsay

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In their suitcases full of dreams, hopes and ingredients to continue feeling at home, Italian emigrants also brought an innate talent for contamination, capable of transforming individual traditions into a collective heritage. If in their homeland each family has its own recipe and “bell tower after bell tower” ingredients and ways of cooking change, far from
Country of origin, Italians meet and compare. They do with what they find and what they have which, very often, is more than what they have left. This is why, for example, in the recipe of Chicken Parmesan, aubergines, a poor ingredient, are replaced by chicken, when meat was previously reserved only for special occasions. And that’s why Milanesa alla napolitana, created in Buenos Aires, is a synthesis of flavors from southern and northern Italy. But no wonder. Italian cuisine has been accustomed, since it was born, to blend ingredients and experiences. As in the case of spaghetti, typical of Campania, seasoned with Bolognese ragù: it is a dish invented in Piedmont, at the end of the nineteenth century, to create a symbolic recipe of the newly created united Italy. This is why all the dishes you will discover as part of this project should not be read as foreign extravagances, but are, on the contrary, deeply linked to our nature and our culture. These recipes are the roots which, through flavours, have kept alive the memory and affection for the country of origin.

The Roots of Italian Cuisine, registrations open

Eataly participates in the dissemination work with the series of meetings The Roots of Italian Cuisine. In the week at the turn of June 2ndItalian Republic Day, Eataly stores in Italy, the United Kingdom, Germany, the United States, Canada and the United Arab Emirates dedicate 15 meetings, in the form of educational lessons with tasting, to the story of some Italian recipes that have become real cults in the world: from the Spaghetti with meatballs widespread in the United States since the early twentieth century to the Ñoquis of 1929, the gnocchi which in some American countries Latin tradition is to eat on the 29th of every month. The recipes told, created and then tasted during the meetings come from the informative material produced by the Ministry of Foreign Affairs and International Cooperation and by La Cucina Italiana as part of the various activities in support of the candidacy of Italian cuisine as a World Heritage Site.

The Roots of Italian Cuisine: the dates of the meetings to be booked immediately

Friday 31 May at 7pm | Eataly Rome Ostiense
Let’s prepare Spaghetti with meatballs and Fish and chips together, together with the teacher Nadia Taglialatela and the journalist Valentina Vercelli.

Saturday 1 June at 3pm | Eataly Turin Lingotto
The protagonists are the Ñoquis del 29 and Apizza: let’s discover their history, curiosities, ingredients and how to prepare them, together with the teacher Chiara Lazzarin and the journalist Valentina Vercelli.

Sunday 2 June at 10am | Eataly Milano Smeraldo
With chef Alice Giani and journalist Valentina Vercelli, we cook the Ñoquis del 29 and the Fugazzeta.

Sunday 2 June at 5pm | Eataly Verona
Let’s discover two unique dishes with the teacher Elisabetta and the journalist Valentina Vercelli: the Ñoquis del 29 and the Aussie Spag Bol, their history and how to prepare them.

And then many more appointments Eataly London, Eataly Monaco and Eataly Dubai.

For info and reservations: https://www.eataly.net/it_it/mondo-eataly/news/italia/le-radici-della-cucina-italiana

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St. Martin’s cake and its culinary roots – Italian cuisine reinvented by Gordon Ramsay

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There St. Martin’s cake represents a delicious dessert which has its roots in the culinary tradition of various Italian regions, although it is particularly celebrated in some geographical contexts. Its origin is closely linked to the feast of San Martino, which is celebrated on November 11th. The tradition of preparing a dessert in honor of the Bishop of Tours is influenced by regional variations which, in turn, reflect local gastronomic peculiarities. However, the common element is its association with the celebration of Saint Martin, the patron saint of bakers and, more broadly, of people involved in the production and distribution of bread. From a historical point of view, St. Martin’s cake was prepared for the first time in medieval convents, where the skilled hands of the nuns contributed to the creation of this rich and aromatic dessert. Over time, the traditional recipe it has undergone minimal changes, preserving its distinctive characteristics. Its preparation involves the use of high quality ingredients, including flour, sugar, eggs, butter, jam, candied fruit and dried fruit, especially walnuts and almonds. The combination of these ingredients gives the dessert a soft texture and a rich flavor. Ready to bring it to the table St. Martin’s cake? Follow our recipe and you will create an unprecedented delicacy!

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Rump roast beef recipe and roasted roots – Italian Cuisine

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Ingredients

1 Kg clean rump
1 Kg yellow carrots
500 g purple carrots
500 g parsnip
15 g flour
15 g butter
4 pcs white turnips
honey
meat extract
rosemary
thyme
garlic
extra virgin olive oil
salt
pepper

Duration: 1 h

Level: Easy

Dose: 8 people

For the recipe of rump roast beef and roasted roots, heat a greased pan well with a little oil and brown the rump for 2 minutes on each side. Transfer the rump to a baking sheet lined with baking paper; add a drizzle of oil, a pinch of salt, a generous grinding of pepper, 1 rosemary branch, 2 cloves of garlic crushed with the peel and cook in the oven at 190 ° C for about 35 minutes.
FOR THE ROOTS: Wash carrots, parsnips and turnips well. Peeled parsnips and yellow carrots. Cut the yellow carrots, violets and parsnips into large sticks. Divide the white turnips into 4 wedges each, keeping a little of the green part. Season everything with 2 tablespoons of oil, salt, pepper, 1 teaspoon of honey and a few sprigs of thyme and bake at 220 ° C in ventilated mode for 30 minutes.
FOR THE SAUCE: Heat 250 g of water and dissolve a tip of a teaspoon of meat extract, mixing well; flavored with the leaves of 1 sprig of thyme and a pinch of salt and cook for 3-4 minutes. Remove from heat, add butter and flour and mix with a whisk, then bring back to the heat and cook for 3 minutes, continuing to stir. Serve the roast beef with the roots, accompanied with the sauce.

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