Tag: smells

the simple recipe that smells good home – Italian Cuisine

A recipe by the New York baker Jim Lahey, for a homemade bread that is easy to prepare even for those who are not expert bakers

You have always been attracted to home baking, but have you never dared to try your hand? This is the right recipe to start trying because you don't need to know how to knead! It is about bread in a pot, or no-knead bread, as its inventor renamed it, Jim Lahey, New Yorker baker, owner of Sullivan Street Bakery. You will need around 24 hours to get your perfect loaf. Let's find out how.

The recipe for bread in a pot

Ingredients

For the bread in the pot you will need: 500 g of flour, 1 teaspoon of salt, 5 g of yeast, 300 g of water at room temperature

The only tool you will need is a pot that can be put in the oven: it must therefore be in cast iron or in steel or terracotta. Make sure that it does not have any plastic element that would melt in the oven.

Method

Dissolve the yeast in half a glass of water. In a bowl put the flour, salt, water and yeast and mix everything with a fork.

Cover the dough with plastic wrap and let it sit for 20 hours at room temperature.

After the time, move the dough (without working it too much) on a surface that you will have covered with flour and create folds inwards, first on one side towards the center then on the other. Prepare a tray with a cloth dusted with flour and transfer the bread to it by placing it on the side of the folds. Then cover with another cloth and let stand another two hours.

Heat the oven to 230 ° C and put the pot in it. When it is hot, turn the dough upside down with the help of the tea towel and making sure that the folds are facing upwards. Cover with the lid and cook for 30 minutes. Then uncover and continue for another 15-30 minutes, until the loaf is golden brown. Always be careful not to burn yourself, helping yourself with potholders.

Remove from the oven and let it cool.

Stuffed squid recipe, the classic recipe that smells of the sea – Italian Cuisine

Ingredients

400 g four squids
40 g coarsely chopped crumb
1 egg
grated Parmesan
garlic
parsley
fresh chili
extra virgin olive oil
salt

Duration: 1 h

Level: Middle

Dose: 4 people

Find out how to make our classic recipe for stuffed squid, a light and tasty second dish that is prepared with a few simple ingredients.
For the classic stuffed squid recipe, grab the tentacles of the squid and detach them from the bag, gently pulling: the viscera will also be gone. Remove the thin transparent pen called calamus from the bag. Rinse the bag by cleaning it inside and, for a finer flavor, remove the skin that covers it. If the recipe calls for it, cut away the side fins. Also cut off the eyes and the horny beak located in the center of the tentacles. Also clean the other squid.

Chop the tentacles and cook them gently in a pan with 2 tablespoons of oil, a pinch of salt, a little chilli pepper and a clove of garlic for 5-6 '. Free the pan and toast the crumb with a drizzle of oil on a high flame. Turn off and mix it with the tentacles, the egg, a spoonful of parmesan and chopped parsley. With the help of a spoon, fill the bags of the squid only halfway (they will withdraw when cooked).

Close the bags by stopping them with a toothpick. Brightly brown the stuffed squid in a pan with 2 tablespoons of oil for 1-2 ', sprinkle them with a glass of water or white wine, reduce the heat, cover with the lid and cook for about 20 more.

In the gallery above, our best recipes of cuttlefish and stuffed squid.

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Porto Rotondo and the sushi limited edition that smells of pecorino – Italian Cuisine

The pop-up restaurant of the legendary Wicky Priyan for the Abi D'Oru Hotel in Porto Rotondo: what to taste from 10 to 29 August

Those who know Sardinia intimately know: it is a free, wild and fascinating land that welcomes the most interesting trends and contaminations without losing its spirit of indomitable island. Here it is natural to curl up on granite cliffs, dive into natural pools as well as linger in the hinterland without a precise destination to breathe the intense smell of wild herbs, meet flocks of sheep and discover small towns with few inhabitants and very sunny. And it is always here that the intense flavors of Gallura can meet the elegance of Japanese cuisine to give us an experience to grasp: from 10 to 29 August, theHotel Abi d’Oru of Port Round hosts the chef's creative flair Wicky Priyan with an exclusive pop-up restaurant dedicated to real sushi lovers. Enchanting references to the menu that conquered Milan with the Wicky's of Corso Italia, but also the contaminations inspired by Sardinian products and its catch.

"I have traveled the world, and I believe in the strength that comes from the encounters between places, people, ingredients, techniques. My cuisine is the realization of this approach – says chef Wicky Priyan. Arriving in Sardinia, in this wonderful place, inspired me with new flavors. A new course has begun which I am sure will give rise to a long collaboration with the Abi D’Oru. How to define the kitchen that I will do here? One word is not enough. You must come and try it ".

And we could not resist the temptation. To taste the Sardinian limited edition of Wicky Priyan we booked a table at the 5-star restaurant Marinella Abi d’Oru, we sat comfortably watching the sunset on the beach and discovered the elegance of a carpaccio that combines the flavors of 5 continents, but also that, surprisingly, the marinated raw fish does not fear some flakes of pecorino. Also unforgettable is the Kobe served with a wasabi which costs 800 euros per kilo, the selection of nigiri and the Catalan of Lobster prepared with Sardinian honey. Below, the chef's recipe.

Lobster Catalana with Sardinian honey

Ingredients for 2 people: one aragù from 400g, datterino tomato 100g, red Tropea onion 50g, basil 2 leaves, sMaldon ale (in the end)
For the sauce: oolive oil 50ml, lime (lime juice) 15 ml, white wine vinegar 15ml, Sardinian honey 10ml
Procedure: pTo prepare the Catalan lobster, start by cutting the red Tropea onion into thin slices and soaking it in a bowl, chop the basil and slice the tomatoes. Boil the lobster in a large pot of water. Once freed from the carapace, cut the pulp into slices. Mix olive oil, lime, white wine vinegar and Sardinian honey to make the sauce. Season all the ingredients with the sauce. Finally add a touch of Maldon salt.