Tag: Salt

Tortelli del Mugello – Salt & Pepper – Italian Cuisine

Tortelli del Mugello - Salt & Pepper

1 Prepare the ragù.Clean and wash carrot, onion and celery, finely chop them and let them stew gently in a saucepan with 4 tablespoons of oil until softened. Add the meat, brown it over a moderate flame for 5 minutes, wet it with the red wine and let it evaporate. Add the boiling broth in which you will have diluted the tomato paste, the bay leaf and a pinch of salt and cook the ragù covered, on low heat, for 1 hour.

2 Meanwhile, prepare the filling. Wash the potatoes and boil them with the peel in boiling water for 40 minutes after boiling. Wash a handful of parsley leaves, peel the garlic and finely chop them. Heat 2 tablespoons of oil in a pan, add the mince and mix, then add the passata tomato and a pinch of salt and cook the sauce for 20 minutes. Drain the potatoes, peel them and puree them with a potato masher. shuffle with the parmesan, a pinch of salt, a pinch of nutmeg, a mince of pepper and the sauce tomato; season with salt if necessary.

3 Prepare the pasta. Knead flour with eggs and a pinch of salt until a smooth and homogeneous paste is obtained. Wrap it in plastic wrap and let it rest for 30 minutes. Roll it out with the appropriate machine in rather thin sheets and place them on a floured surface. Line up many nuts stuffing 1 cm from the edge some sheets, then fold over the pasta and press around the filling to let the air out and seal tortelli. Separate them with a notched wheel and cook them in salted water in a light boil. Strain and season them with the ragù.

Coronavirus: how to help in an emergency – Salt & Pepper – Italian Cuisine


There are many initiatives that follow one another in these days and in these hours to face theCoronavirus emergency. In all Italy and in Lombardy in particular.
Each is doing its part in the sector in which it specializes.
Salt and pepper here he tells what is happening he is moving in the world of food (and not only), telling who is working to raise funds to buy respirators and support machinery and then support doctors, nurses and health facilities, to better treat the sick and limit the chances of contagion.

Donations – Donations of a few euros can also be made

182048There Lombardy region first he made available an iban (Lombardy Region-Coronavirus Emergency Support – IBAN IT76P0306909790100000300089 – BIC BCITITMN) to support the extraordinary purchase of materials such as masks, protective suits, disinfectants and medical instruments (All donations will be reported and made public to the end of this emergency).

Here the direct link to the Lombardy Region website

Here instead we point out other fundraisers, so that everyone can choose to directly support the reality they deem most appropriate:
Veneto region
Piemonte region
Campania region
INMI Lazzaro Spallanzani National Institute of Infectious Diseases of Rome
Policlinico Gemelli in Rome
Polyclinic of Milan
San Raffaele of Milan
Pope John XXIII of Bergamo and also this Cesvi initiative for Bergamo.
Policlinico Sant'Orsola

Colleagues from the magazine At the table have launched a fundraiser to financially support the intensive care units of thePapa Giovanni XXIII Hospital in Bergamo and ofSpallanzani Hospital in Rome, at the forefront of the fight against coronavirus. Many starred chefs have already joined: Chicco Cerea with his brother Bobo (Bergamo), Enrico Bartolini (Milan), Mauro Uliassi (Ancona), Giovanni Santini (Mantua), Umberto Bombana (Hong Kong) and Sandro Serva (Rieti) and association presidents like Rocco Pozzulo from Fic and Enrico Derflingher from Euro-Toques and Enrico Crippa. Here the direct link for those who want to make a donation.

182045There are also more recreational aids such asSandwich Academy who has suspended his activities, but thought of sharing the recipes to be made at home, with what is in the fridge of all of us.

long S has defined an action plan to deal with the COVID-19 emergency, including a donation of 2.5 million euros to hospitals and institutions involved in the front line in patient care and scientific research. Who is the owner of the Fidaty card, until March 31st can donate your Fidaty points: every 500 points, Esselunga will donate 5 euros to support healthcare facilities.

182054Still on the subject of donations there is the initiative Milan Keeps On Cooking, or "Milan continues to cook": it is a group of chefs who closed the business even before the Government ordinance, in the next few days they will propose video recipes to cook together with the public and has put on sale the Milano Keeps On aprons Cooking to donate the proceeds to the Luigi Sacco Hospital in Milan (here the Instagram profile from which the initiative starts)

The Responsible Restaurateurs Committee is RistoratoreTop they give their contribution, especially by addressing professionals in the restaurant sector. In recent days, the Committee of Responsible Restaurateurs had launched a petition to propose the closure of all the premises (here) and, as does RestauratoreTop, now suggests resorting to delivery, i.e. the platforms to order dishes and menus online and receive them directly at home .

In addition, by direct contact with restaurateurs, they advise chefs and restaurants to entertain their customers by working on the company, publishing recipes or advice, but also to take advantage of this break to reorder menus, cookbooks and work organization in general. An invitation therefore to reflect, reorganize the work and rearrange the thoughts and then leave, when the time comes, stronger than ever.

by Barbara Roncarolo
March 12, 2020
opening photo of Sweetlouise

Polenta colored recipe with sausage and first salt – Italian Cuisine

Polenta colored recipe with sausage and first salt

  • 400 g sausage
  • 400 g white polenta flour
  • 360 g pre-cooked beetroot
  • 250 g first salt
  • 70 g butter
  • garlic
  • sage
  • rosemary
  • fresh oregano
  • rocket salad
  • extra virgin olive oil
  • coarse salt

Bring 1.7 liters of water to a boil with 15 g of coarse salt. Pour the polenta in the rain, stirring immediately with the whisk so that no lumps form; always cook it stirring for about 45 minutes. Remove the sausage from the casing, then brown it in a pan with a drizzle of oil and shell it. Remove the cooking fat and spread the shelled sausage on a tray.

Blend the beetroot into cream; if you want to obtain a very fine consistency, pass it through a sieve. Melt the butter with a clove of garlic, 2 sage leaves and a sprig of rosemary. Let it rest for a few minutes so that it tastes good.

Strain the flavored butter on the polenta, then add the beetroot puree and finally the shelled sausage. Stir so that the mixture is homogeneous. Distribute it in a mold (30 × 20 cm, h 3 cm) lined with wet and wrung out baking paper, cover with a sheet of baking paper and put in the fridge for 1 hour. Remove the polenta from the fridge and make some disks using a cutter (ø 6 cm). Roast the polenta discs on the hot oiled grill. Grease the first slices with oil and roast them on the hot grill or in a pan. Spread the polenta slices on the serving plate, complete each washer with a slice of the first salt, with oregano and rocket leaves.

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