Tag: sauce

Cod in persimmon sauce, and autumn becomes supportive – Italian Cuisine

It is not the first year that La Terrazza restaurant in Via Palestro, in Milan, joins the initiative Restaurants against hunger, thanks to which 2 euros for each 'solidarity dish' ordered go to support the projects against hunger for combat child malnutrition in the world.

The manager is always him, sous-chef Stefano Piccinini, who has had carte blanche in the recipe to propose: white paper that is filled with his creativity and so was born a dish designed specifically for restaurants against hunger, the Brandade of cod, persimmon sauce, caramelized onion and polenta chips.

The menu La Terrazza di Via Palestro – restaurant that shows the biggest covered terrace in the heart of Milan – is always there strongly seasonal and the 2018 launch of the solidarity campaign (which will last until December 31st) coincided with the season menu change. Between a "Bresaola di kobe" and a "Splintered scallops with pomegranate sauce and organic toasted seeds", in the first few days when the Brandade appeared in the list of appetizers, has already met the patrons of the patrons: a dish made to arouse curiosity, which customers choose for the particularity of the proposal and then are happy to know that what they pay to taste it will go to charity, at least in part.

After the linguine with coffee & sea urchin by Cristina Bowerman, here is the recipe of Stefano Piccinini, which combines other two strong elements and each other normally outsiders such as the delicious autumn persimmon and cod (for those who still have doubts about the difference with the stockfish, the answer is here).

Brandade of cod, persimmon sauce, caramelized onion and polenta chips

Ingredients:

800 g desalted cod

300 cl milk

2 persimmons

1 red Tropea onion

1 shallot

200 g polenta

30 ml apple vinegar

100 ml of water

60 g granulated sugar

Salt, pepper QB

Method

In a saucepan add a little oil and the previously chopped shallot, brown, add the cod cut into small pieces and deprived of the skin and milk. Bring everything to a boil and turn off the heat.

Meanwhile, take the persimmons, peel them and put the pulp in a sieve in order to obtain a smooth and homogeneous sauce. For the sweet and sour onion take a saucepan add the sugar, water and vinegar brought to a boil add the peeled and peeled onion, leave to soak for about 8 min.

At this point the cod will be cooked, drain it from the milk and blend adding a little 'cooking milk and a drizzle of oil until you get a homogeneous mixture very similar to a mashed. Salt and pepper.

For the chips, cook the polenta in the traditional way, once cooked roll it out between two sheets of baking paper, obtaining a thickness of about three millimeters, coppatela of the shape you prefer and let it dry out. Once the chips are dried, bring the oil to a very high temperature (around 200C °) and fry very quickly, drain and put them to dry on a sheet of absorbent paper.

Composition of the dish

Cover the bottom of the plate with the persimmon sauce overlaid on our brandade and garnish everything with the julienne-cut onion and the polenta chips.

Carra Traverso Saibante
October 2018

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«Mushrooms and sour cream in the meat sauce. The Italian chef is furious – Italian Cuisine

When the Dutch singer Rochelle, host of her TV program in England, explained how to prepare the recipe, Gino D'Acampo began to inveigh. In Italian and in Neapolitan

When it's too much, it's too much. And when a traditional recipe like that of meat sauce is so blatantly ruined, a chef worthy of being considered such can not just be silent. So Gino D'Acampo, a chef from Torre Del Greco, very famous in England, where he conducts the television program This Morning, aired on ITV and presents the typical Italian dishes, the other morning gave in escandescenze.

He was explaining to the Rochelle Dutch singer how to prepare a ragù to perfection, following the recipe handed down by the grandmother. But the artist, anticipating that he would say something that he would not like, admitted, without breaking down: «I put mushrooms and sour cream on it.

D'Acampo's eyes widened, he spread his arms and took a few steps in the studio, then stopped, looked at the singer with disdain and said: "What disgusting, what disgusting." And, with his hands in his hair, mixing Italian, Neapolitan dialect and English: «That is, you got a recipe that my grandmother made thirty years ago and go and put 'or cazz' and sour cream on it. This is what is wrong with this country .

A few hours and the video has become viral: D'Acampo, so far almost unknown in his homeland, has been acclaimed as the paladin of Italian cuisine abroad. And many social users have already asked for a space for him on national screens.

But it was not the first time that the chef defended the local tradition with a certain vehemence. In 2010, he had prepared a simple béchamel dough, when the other handler said: "If we put some ham, it would be similar to the British Carbonara. D'Acampo's reaction was memorable: "If my grandmother had wheels, it would be a bicycle! He has no fucking sense what you said. With an unmistakable accent and all Italian pride.

Linguine with Clams, Chicken Basil Sausage, Tomatoes, and Kale

by Pam on August 10, 2014

My daughter requested clams for dinner but when I went to the store, they only had 1 1/2 lbs left. I decided to grab the remaining clams and use them in one of my favorite pasta dishes. This recipe was easy to put together but tasted gourmet and delicious. We all, kids included, loved this pasta – especially the clams! The leftovers were even more flavorful the following day. This one will be on our table again very soon.

Heat the olive oil in a large skillet over medium high heat. Roll bits of sausage into small balls. Place the balls into the skillet and cook for 4-5 minutes. Add the minced garlic, tomatoes, crushed red pepper flakes, and crushed fennel seeds to the skillet. then stir constantly for 1 minute. Add the chicken broth to the skillet as well as the kale and some sea salt and freshly cracked pepper, to taste. Break up a few of the tomatoes by piercing them with the spatula. Cook for a 8-10 minutes while the pasta is cooking.

Cook pasta in salted water, per instructions.

Go through your fresh clams, if any of them are open, tap them lightly on the counter and if they don’t close shut, the clams are dead – DO NOT EAT THEM. Scrub the clams lightly in cold water. Keep the clams in the refrigerator until ready to use.

While the pasta is cooking, add the fresh clams to the sauce by the handful and simmer for 4-6 minutes (don’t dump the bowl of clams into the sauce because there could be sand in the bottom of the bowl). If there are any clams that did not open, throw them out. Toss the cooked linguine with the sauce and clams until evenly coated. Top with the remaining basil and finely grated Parmesan, if desired, then serve immediately. Enjoy.

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Linguine with Clams, Chicken Basil Sausage, Tomatoes, and Kale

Yield: 6-8

Total Time: 20-25 min.

Ingredients:

2 tsp olive oil
1/2 lb chicken basil ground sausage
5 cloves of garlic, minced
2 cup of chicken broth
2 1/2 cups of grape tomatoes
1 1/2 cups of kale, chopped
Sea salt and freshly cracked pepper, to taste
1 1/2 lbs Manilla clams, rinsed
9 oz linguine, cooked per instructions

Directions:

Heat the olive oil in a large skillet over medium high heat. Roll bits of sausage into small balls. Place the balls into the skillet and cook for 4-5 minutes. Add the minced garlic, tomatoes, crushed red pepper flakes, and crushed fennel seeds to the skillet. then stir constantly for 1 minute. Add the chicken broth to the skillet as well as the kale and some sea salt and freshly cracked pepper, to taste. Break up a few of the tomatoes by piercing them with the spatula. Cook for a 8-10 minutes while the pasta is cooking.

Cook pasta in salted water, per instructions.

Go through your fresh clams, if any of them are open, tap them lightly on the counter and if they don’t close shut, the clams are dead – DO NOT EAT THEM. Scrub the clams lightly in cold water. Keep the clams in the refrigerator until ready to use.

While the pasta is cooking, add the fresh clams to the sauce by the handful and simmer for 4-6 minutes (don’t dump the bowl of clams into the sauce because there could be sand in the bottom of the bowl). If there are any clams that did not open, throw them out. Toss the cooked linguine with the sauce and clams until evenly coated. Top with the remaining basil and finely grated Parmesan, if desired, then serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

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