Tag: star

Roast chicken star anise recipe – Italian Cuisine

  • 2 pcs wing nuts
  • 200 g tomato paste
  • 1 pc glass of red wine
  • 1 pc onion
  • 1 pc carrot
  • 1 pcs of celery stalk
  • laurel
  • star anise
  • garlic
  • rosemary
  • misticanza
  • extra virgin olive oil
  • salt

For the recipe of roasted cockerel with star anise, divide the cockerels into pieces, first separating the thighs, then the breasts, and finally the wings. Cut the thighs to separate them from the overshoots. Collect all the pieces in a bowl and season with a pinch of salt, 1 clove of garlic, 1 sprig of rosemary and a little oil. Stir and leave to marinate for about 30 minutes. Brown the carcasses of the cockerels in a saucepan, over high heat, with a drizzle of oil, the onion, the carrot and the touch of celery; after 5-6 minutes, add the red wine; shortly after add the tomato puree, a pinch of salt, 1 star of chopped anise, 1 bay leaf and 1 liter of water. Cook for about 1 hour and 30 minutes, until the bottom is reduced by half, then strain it and continue until it becomes thick. Brown the chicken in a pan with a drizzle of oil: start with the thighs and the toppers, after 5 minutes add the wings and continue for 8 minutes, then add the breasts and cook everything for another 10-12 minutes. Serve the cockerel with its cooking juices and the mixture.

Star Wars: Chewbacca's Star Wars in the kitchen – Italian Cuisine

Star Wars: Chewbacca's Star Wars in the kitchen

We pay tribute to Peter Mayhew, the actor who played Chewbacca from the first episode of the Star Wars – Star Wars saga, with a fun food gadget gallery to bring the legendary character to the kitchen

There are characters who pierce the screen without ever having shown their true faces. This is what happened with Peter Mayhew, the actor who played the wookie Chewbacca since the first episode of the saga Star Wars – Star Wars. The universe of George Lucas it would not be the same if he had not found in him the perfect interpreter of the good giant, who left us on April 30th at 74 years just near the Star Wars Day 2019, the famous MayTheFourthBeWithYou which nicely follows the English date of May 4 (here the limited edition of Luke Skywalker's milk). The incredible height of 218cm it was his ticket to the cinema, but it is the amazing skill in Peter Mayhew's interpretation that makes the furry mask of the inseparable friend of Han Solo.

5 curiosities about Chewbacca, aka Peter Mayhew

1 The exceptional height of Peter Mayhew is due to the Marfan syndrome, which unfortunately caused him many physical problems that have plagued him over the years.

2 Before choosing Peter Mayhew, George Lucas he had chosen the body builder David Prowse to impersonate Chewbacca, who then moved on to the character of Dart Fenner.

3 Peter Mayhew played Chewbacca in the original trilogy Star Wars (1977), The Empire Strikes Again (1980) e The Return of the Jedi (1983), the third chapter of the prequel Star Wars Episode III Revenge of the Sith (2005) and the first chapter of the trilogy sequel, Force Awakening (2015). In this last film, the actor is joined by Joonas Suotamo, which will definitely take its role in subsequent films.

4 In the Star Wars universe, Chewbacca is a Wookiee, originating from the arboreal planet Kashyyyk where it is spoken Shyriiwook, the language of the tree people.

5 The original voice of Chewbacca, or a mixture of grunts and trumpets, is produced by the sound engineer Ben Burtt who has mixed different animal sounds.

To pay tribute to the legendary figure of Chewbacca, we have put together a collection of food gadget worthy of any true fan of Star Wars – Star Wars. Who wouldn't want to cook cookies cut with them? molds reproducing the forms of the famous wookie wearing the apron with printed his fur or set the table with his own cloth? From the wooden spoon a cup up to coasters, browse the gallery to bring Chewbacca into the kitchen with you!

Browse the gallery

Tomorrow will be better, word from chef star Bruno Barbieri (+ recipe) – Italian Cuisine

He is the Italian chef who has won the highest number of Michelin stars in his career: a total of 7. Judge of MasterChef Italia from the first edition and host of 4 Hotels, Bruno Barbieri tells his story and his kitchen the day after in the new book " Tomorrow will be better "

Tomorrow will be better – New recipes can be created from each dish, word of Bruno Barbieri, the star chef known and appreciated throughout the world. These are the title and subtitle of his new book published by Mondadori Electa, which at first sight seem totally exhaustive. Buying it, let's imagine we have in our hands a new recipe book conceived by the charming Emilian, ready to be read and interpreted for new lunches with friends or culinary challenges. Well, not exactly … there is much, much more.

The animated cookbook

It's been four years that Bruno Barbieri he does not publish books and finally his new work comes out in bookstores today. Tomorrow will be better is a project that the chef takes a lot of. While he is telling it, his hands shake in descriptive choreographies and the words come out of the heart, just like in his kitchen. It took a year and a half of work, which emphasizes being a team like the brigade of a restaurant with trusted people, the chef Eric Lavacchielli of his bistro Fourghetti of Bologna, who has found the raw material around the world, up to the excellent food photographer Stefano Scatà. And the comparison between publishing and cooking does not end here: "Even the placement is important," he says slyly, "I also wanted to participate in the graphic aspect to fully represent me, even in the choice of cover and paper, just like when I serve a plate on the table ".

It is a special cookbook (don't call it a book "because Bruno Vespa writes the books", says the chef seraphic) whom he calls animated because it tells the story of Bruno Barbieri in the kitchen through his own experiences in the family or on the sea when he worked on cruise ships, the places where he lived (from Turkey to France passing naturally through Bologna and Reggio Emilia) together with friends and characters with whom he shares the passion for food, even the butcher or fruit vegetables; between interesting anecdotes and suggestive photos. The recipes are about a hundred and were taken from the archive of a lifetime, but revised and updated to date, and under each ("except for the desserts because we know they never advance, even in weddings") there is a message to revive them with new little ideas.

The double life of the dishes

The theme of reuse in the kitchen it is the true epicenter of this project, which goes hand in hand with the renewed contemporary awareness towards important values ​​in which Bruno Barbieri it finds itself perfectly, that is sustainability, the fight against waste, food awareness in restaurant kitchens as well as at home. A modern theme that in reality has always been part of his life. It was enough to think back to his beloved grandmother Mimì, to when he prepared tagliatelle with ragù and the one that was left over the next day was rewritten, becoming a new dry and crispy dish very appreciated. Not only that, today you could whisk everything, whisk two egg whites, butter a mold, add breadcrumbs to get a tasty pasta soufflé, he suggests. The double life of the dishes is a different way of approaching the kitchen, part of our culinary tradition, "a fantastic stimulus for the imagination, the creativity of your gastronomic thought", emphasizes the chef with enthusiasm. The experience of working on cruise ships is also fundamental, where everything is measured and cooked, optimizing any waste. Not for nothing this book is born in collaboration with Costa Crociere and the project 4GOODFOOD.

The suggestions of Tomorrow will be better they are just starting points: Bruno Barbieri he wants to push each of the readers towards new trials, new tastes, new combinations because the kitchen is made of passion, of feelings, «because inside the dish there must be your self, because through the dish I tell myself. Ideas that can also come from journeys, which have greatly influenced its history. Traveling to meet people, discover new countries and new food markets to accumulate experiences and knowledge by visiting the world from South America to Turkey, from which to draw inspiration to be able to give life to dishes that have already been thought of giving them a different soul.

The symbol recipe

For Bruno Barbieri tortellini are also important on an emotional level and his dish of the heart can revive in a different form that we share as a prime example of the spirit of the cookbook Tomorrow will be better.

Tortellini in capon broth sautéed with Parmesan cheese icing


For the stuffing
100 g of pork loin
100 g of raw ham
100 g of real Bologna mortadella
100 g of Parmesan cheese
1 egg
salt and pepper

For the parmesan glaze
200 ml of milk
800 ml of cream
700 g of Parmesan cheese 24 months

For the placement
1 liter of capon broth


The stuffing
The success of this filling lies in the proportions of the ingredients. Cut the pork loin into small pieces and quickly fry it in the pan. When cooked, add the prosciutto and the mortadella cut into small pieces. Mix and mix everything with the small meat grinder. Collect the mixture in a bowl and add the grated Parmesan, the egg, season with salt and pepper and season with a sprinkling of nutmeg. Stir to mix. With this filling and about 300 grams of pasta, prepare the tortellini.

Parmesan icing
Bring the milk and cream to a boil in a saucepan, and reduce. It will take about 5 minutes. Then remove from heat and leave to simmer for another 5 minutes. Only then add the grated Parmesan. Mix well: the cheese will melt and you will get a semi-thick cream.

The impiattamento
After cooking about 400 grams of tortellini in the capon broth, drain and toss over a high heat in a pan with the Parmesan glaze. Place the creamy tortellini in a bowl and sprinkle with grated nutmeg.

Tomorrow will be better
If you have tortellini left, there is a chest of Venus waiting for you! Prepare a classic puff pastry. Grease a timballo cocotte and coat it with a thin layer of dough. Fill it with advanced tortellini, a little béchamel and a meat sauce. Close the cocotte with other pasta and place in the oven. As soon as the surface is golden your Venus casket is ready.

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