Tag: seasonal

October, seductive seasonal pleasures! – Italian Cuisine

Snacks, risottos, roasts with fruit, ganache and then many stages of taste: a lesser-known Venice, a trip to South Tyrol to discover breads, a foray into the Marche, the cradle of organic agriculture. And what else? Find out here and on newsstands

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You know where the word comes from snack? The term comes from the Latin verb mereri, which means to deserve; so snack means "things to deserve". The greedy break that for generations has studded long afternoons of homework (or games) for children is just that: a rewarding, well-deserved, comforting and informal moment. Pure pleasure, in conclusion. But the snack is not just children's entertainment; has a long history that has its roots in ancient traditions, peasant and noble, and a new contemporary soul, healthy and healthy. Two natures who find a meeting point in the right recipes, such as those we suggest in this issue, from chocolate rolls to stuffed potato sandwiches.

Pleasures of the season
THE pleasures (well!) deserved they are the fil rouge of the new Salt and pepper, which this month leads us through many seductive, comforting and enjoyable recipes. Starting from risotto (raspberries and smoked trout, caramelized onion and walnuts, pumpkin and cod) dominated by a single undisputed protagonist, the Carnaroli: the masterful interpreter of these dishes has a great past and a present of excellence, which reveal great surprises. From risotto we pass to roasts with fruit (to which we dedicate our cover, a pork loin with chestnuts): it is figs, grapes, apples and pears that give the cerne that a touch of sweet or sour freshness that makes every bite extraordinary. And then again, a bit of a dream, with the exotic inspirations of our menu that plays with the flavors of distant lands and composes them on a single colorful, spicy and fun table.

A land of flavors
And then there are our stops along the Italy of flavors. In the islands of the Venetian lagoon, which were the vegetable gardens of Venice and where still today fishing (moeche and not only) and cultivated (vines, vegetables). In Tuscany, to discover the scottiglia (also called cacciucco di terra), a recipe characterized by a mix of meats and long cooking. In Marche, to intercept the vocation of this land for natural cultures. On the Karst, where between rock and sky, they are produced Malvasia, Terrano and Vitovska, emblematic expressions of a land on the border between Italy and Slovenia. In South Tyrol, a region where breads, soft or crunchy, are made up of many cereal mix. TO Mortara, to taste the very typical goose salami. As far as Cesenatico by Alberto Faccani, Jre, self-taught chef, who tells us about the cuisine of his restaurant.

Ganache
And to conclude in sweetness (and immense pleasure) here we are in the world of ganaches: L'meeting between cream and chocolate gives life to one of the most delicious and versatile pastry preparations. A great recipe resulting from a mistake: the fault of an inexperienced pastry chef who mixed the ingredients by mistake and created a delight to be interpreted in farce, cakes, sweets and cannoli.

October 2020
photo by Michele Tabozzi, Francesca Moscheni and Felice Scoccimarro

Posted on 09/28/2021

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Seasonal fish July recipes – Italian Cuisine

Mussels, anchovies, sardines, mackerels, sarago and swordfish: these are the protagonists that ignite the desire for the sea. Where tradition meets fantasy

You may have noticed: July is one of the months without "r". And therefore, as per tradition, one of the best times to savor the mussels, as well as May, June and August. And it is from this popular saying that recipes start with the fish (and also molluscs and crustaceans) of the July season. Watch out for eating them raw, because mussels are a kind of natural filter for sea water. And, in addition to the nutrients, they also retain a large amount of bacteria, which inevitably die during cooking. In addition to the typically Mediterranean mussel (Mytilus galloprovincialis), mussel is also widespread in our seas hairy (Modiolus barbatus), particularly appreciated in Apulian gastronomy.

White versus red

On the best way to cook mussels, however, there is no agreement: the school ofpeppered mussels (or Mediterranean mussels, if without pepper), the white one, provides as condiments only extra virgin olive oil, garlic, pepper and parsley. No lemon: "The mussel must be fundamentalist", as he said Rocco Papaleo in the movie What a beautiful day.

The mussels tarantinathe red ones, on the other hand, also include tomato pulp, chilli pepper and white wine. But the mussel recipes are really many: starting from rice, potatoes and mussels (or tiella di mussels), one of the symbolic dishes of the Apulian cuisine; the gratin mussels; the stuffed mussels. Or again golden mussels with pepper; soup with cod and mussels; amberjack, mussels and prawns; black cabbage soup, beans and mussels. As for the first courses, the best known dish is certainly that of the spaghetti with tarantine, but the are also to try spaghetti alla chitarra with mussels and asparagus, or i fusilli with mussels and crusty bread.

A full omega 3

However, July is also the month of blue fish, so rich in beneficial substances like Omega 3: anchovies, sardines and mackerels, above all, that in this month they reach the peak of maturity and goodness. Anchovies, for example, we cook them in the first courses: among the summer recipes there are the Sicilians spaghetti with breadcrumbs and anchovies, or the linguine with courgettes, aubergines and anchovies, or even the orecchiette with anchovies and dried tomatoes.

For sardines, nothing better than two classics of Sicilian cuisine: the pasta with sardines and the Sarde A Beccafico, even if dishes like le should not be underestimated tagliatelle with sardines and peppers, or i tomatoes stuffed with sardines.

Mackerel, on the other hand, can be best exploited in asalad with avocado and mackerel, or in the mackerel rolls. The surprise? Mackerel with spring onion and crunchy crumb.

The prince and the outsider

However, the king of July is certainly him, the swordfish. A true joker in the kitchen, to be used in a myriad of recipes. A few examples? Sicilian swordfish, swordfish chops, spaghetti with tomato and swordfish. And then, why not? Linguine with bottarga and swordfish.

We close with the recipes of another seasonal fish in July, sometimes underestimated: the bream. You can taste it stuffed with mixed vegetables, but the bream is good too grilled with pepper sauce, or roasted with cherry tomatoes and olives.

Recipe Seasonal first courses in sandwiches – Italian Cuisine

Ingredients

420 g asparagus
350 g spring onions
270 g watercress
270 g shelled and peeled broad beans
270 g fresh peas to be cleaned
90 g fresh goat cheese
6 small durum wheat rolls
fresh chili
lemon
marjoram
dry white wine
extra virgin olive oil
salt

Duration: 1 h

Level: Easy

Dose: 6 people

To prepare the first fruits of the season in the sandwiches, clean the onions, keeping a part of the greenery, and cut them into rings.
Peel the asparagus, removing the final part of the stem, peel them with a potato peeler and cut them into slices.
Clean watercress, keeping only the leaves; blanch them in salted water for 1 minute; cool them in ice water.
saute the spring onion in a saucepan with 3 tablespoons of oil for a couple of minutes; add the beans and 3 tablespoons of water, cover the saucepan and cook for 5 minutes; add the peas and asparagus and continue cooking for 1-2 minutes; blend with 1/2 glass of white wine, season with salt and stew the vegetables with the covered casserole for 10 minutes.
Cut the sandwiches in half and empty them of the crumb; toast them in the oven for 5 minutes at 180 ° C in grill mode.
squeeze well watercress and blend with 70 g of oil, goat cheese, 1/4 of fresh chilli pepper, a grated lemon zest, 1 tablespoon of juice and a pinch of salt, obtaining a sauce.
distributed the sauce on the bottom of the sandwiches and lay the stewed vegetables on top; complete with marjoram leaves, cover with sandwich caps and serve.

Accompany with a slightly aromatic and fresh white wine such as South Tyrolean Sauvignon. Great 2018 for the small producer Hartmann Donà.

Snacks, risottos, roasts with fruit, ganache and then many stages of taste: a lesser-known Venice, a trip to South Tyrol to discover breads, a foray into the Marche, the cradle of organic agriculture. And what else? Find out here and on newsstands <! – send by email ->

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