Tag: star

The kitchen of the new Michelin star Vincenzo Manicone at the Bistrot – Italian Cuisine

The fake tomato: creamed baccalà with cod mayonnaise, black olives and tomato jelly.


We went to try the Bistrot of Antonino Cannavacciuolo in Novara, led by chef under 30 Vincenzo Manicone, recently a new Michelin star

In Novara, just in the central piazza Martiri della Libertà, where the castle faces, a new Michelin star has arrived: it rewards the Bistrot of Antonino Cannavacciuolo which opened in the Piedmontese city three years ago, entrusting the kitchen management to his young chef Vincenzo Manicone.

We went to see how it is and how it is eaten

The restaurant is on three floors, with some tables outside, on the square, and a nice terrace overlooking the castle, on the second floor. On the ground floor, at the "café" you can stop for an espresso on the fly or opt for a more relaxed breakfast. Many croissants and sweets to choose from, all produced by the "Canavacciuolo Bakery" located not far from the bistro, beyond the square.
The café also offers the opportunity to have lunch with an informal and traditional menu, always on the ground floor. Instead, to follow the gastronomic creations of the chef Vincenzo Manicone, you have to go up to the first and second floor, where the bistro tables are located, in a more intimate and quiet atmosphere.
We had lunch on the second floor, in the inner room, and we chose a 5-course tasting menu.
In addition to the accuracy of the service, we immediately won one of the small welcome morsels, what the chef called Aperitivo all'italiana: it is a creamy peanut, coated with cocoa butter, topped with a small beer jelly. It melts in your mouth, and it's really delicious.

Among others tastings, a pugliese focaccina with tomatoes, a little frisella with sea water and tomato jelly, a bundle of corn with remakes of burrata and escarole gel and, finally, a funny fake tomato: creamed baccalà with cod mayonnaise, black olives and jelly of tomato.

The fake tomato: creamed baccalà with cod mayonnaise, black olives and tomato jelly.
The fake tomato: creamed baccalà with cod mayonnaise, black olives and tomato jelly.

THE'starter It is a raw of amberjack, lying on a "salatino" of papaya, with sesame, salt, mixed salad, shoots.

THE first are mini ravioli del plin with braised veal, composed of bergamot, potato waffles and bergamot, a powder of bergamot oil, with goat's milk sauce and curd (excellent notes of bergamot, combined with the tasty stuffing of meat) and then potato gnocchi (of very particular consistency) with Carmagnola rabbit ragout, vegetable brunoise and cheese and pepper mousse.

Such as second we choose a caplolo pork, with cream of carrots, turnip top gel and crispy turnip tops: crispy and delicious pork rind, in contrast with the meat, very soft and delicate, perfect cooking.

Vincenzo Manicone (photo taken from his Facebook profile).
Vincenzo Manicone (photo taken from his Facebook profile).

After predessert, the chef Vincenzo Manicone wanted to dedicate ourselves as dessert an off-the-menu experience: the Autumn Grove in Novara. Land of chocolate and caramelized black sesame, mushroom with truffle stalk and white chocolate and 70% chocolate cream cappelluccio, a meringue snail and porcini mushroom quenelle, with dried porcini mushrooms, fresh berries and caviar of parsley. With three compotes: orange, persimmon and tonka bean, porcini mushroom. The experience is completed by the scent of fresh moss that is released from the water poured over at the moment (at the base there is a bit of dry ice: it will rise a mist, typical of a grove in the autumn. the trees while it is raining).

We met chef Vincenzo Manicone at the end of our tasting tour, when it was time to snack, on the ground floor of the restaurant, crowded with people ready to indulge in steaming chocolates and sweets: half Pugliese and half of Campania, but born in Varese, Vincenzo he has been in Canavacciuolo's team for 9 years (he worked with him at Villa Crespi) and for three years at the Bistrot Novara, at the helm of a team of 11 people.

Salted Christmas star cake with smoked bacon

Salted Christmas star cake with smoked bacon


The salted Christmas star cake with smoked bacon It is a special rustic to serve during the Christmas and New Year's Christmas buffet as an appetizer, or as an extra dish to enrich and complete your Christmas menu. It can also be used as a centerpiece! The recipes include a friable base of puff pastry, Which you can also buy ready, and a rich filling to prepare with baby spinach, leeks, pancetta, robiola and brie.

You can cook it well in advance and serve it as well as warm or lukewarm even cold. There salted Christmas star cake with smoked bacon of Salt and pepper will leave your guests open-mouthed for its beauty but above all for its simple goodness!

The savory pies they are very popular preparations for their versatility. They can be done in many different ways with puff pastry or with pasta brisee to be used as an appetizer, as a side dish or as a second course: they adapt to any occasion or need! The salted Christmas star cake you can prepare it with other types of stuffing: for example with a filling of zucchini and salmon or with the most classic, ricotta and spinach, but also simply with the ingredients you already have at home and which you love the most.

Prepare the salted Christmas star cake with smoked bacon for the Christmas Holidays and you will amaze your guests with simplicity and taste. A guaranteed success!

How to prepare the salted Christmas star cake with smoked bacon

1) Prepare the filling. Slice i leeks and make them jump in cooking pan with 2 tablespoons of extra virgin olive oil, half of the bacon, minced, and an intake of salt; fades with the White wine and add 1 handful of new spinaches clean; make them dry well on the fire, stirring. Leave it to cool and incorporate it robiola.

2) Prepare the savory cake. Unroll a disk of puff pastry and spread the mix of leeks and spinaches up to 3 cm from the edge, then arrange the remaining slices of bacon and the Brie in slices. Cover with the second disc of dough and seal the outer edges. Place one bowl (about 12 cm) in the center of the stuffed pasta and, starting from the edge of the bowl towards the outside, cut it into 16 cuts. Turn the portions obtained e twice coupled 2 to 2; seal the tips, pinching them with moistened fingers. Stempera the yolk with the milk and brush the surface. Cut the center of the pastry with a star motif with the tip of a knife. Cool in freezer for 15 minutes.

3) Cook and serve. Cook the star in the lower part of the oven already hot a 220 ° C for 10 minutes; cover with baking paper, lower the temperature to 200 ° C and cook for others 25 minutes about. If you want to brown it, at the end remove the paper for a few minutes and put the ventilated oven. Serve the salty cake star of Christmas with bacon smoked hot, cold or warm.

.

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close