Tag: store

How to store artichokes: in the fridge, in the freezer, in oil – Italian Cuisine

How to store artichokes: in the fridge, in the freezer, in oil


From cleaning to cuts, from basic cooking, to tips for using artichoke scraps in simple and waste-free goodness, to more special dishes: the artichokes have been treated in every way. It is essential to know how to store artichokes: fresh, in the freezer and in oil.

Cool or in the fridge

Cut the stems of the artichokes obliquely with a cutter, put them in a jar of water and keep them cool. Or keep them in the fridge, wrapped in damp paper. They last for 2 days.

In the freezer

Blanch the artichokes in wedges for 1 ', drain and let them cool. Place them spaced on a tray, freeze them, bag them and keep them in the freezer for 2-3 months.

In oil

Bring 50% water and vinegar to the boil with pepper, salt and flavorings to taste (garlic, bay leaf, thyme, marjoram, shallot …). Boil the artichokes in wedges for 3-4 ', then drain them and let them cool. Collect the artichokes in special sterilized glass preserving jars; cover them with a drizzle of extra virgin olive oil, plug them. Wrap them in towels, dip them in 5 cm of water in a saucepan and boil them for 20 minutes. Check the formation of the vacuum from the hollow that is created on the cap. Eat them within 6-8 months.

Condé Nast Italia presents Frame: experience store – Italian Cuisine

Condé Nast Italia presents Frame: experience store


Wednesday evening, in Milan, the official inauguration of Frame, the first Condé Nast experience store. A space to be discovered

In collaboration with San Carlo pastry shop, on the evening of Wednesday 12th, Condé Nast Italy has officially inaugurated Frame, the first experience store by Condé Nast. The shop is located inside the Milanese headquarters of the multimedia company, in Piazzale Cadorna 7, and is the first space open to the public based on inclusiveness. Here you can meet the various worlds that make up the universe of Condé Nast Italia: readers, users, followers, companies and, of course, the editors. A meeting place therefore, but also, and above all, of inspiration, which blends tradition and innovation, shopping and cultural experiences with talks and presentations.

The opening night: the beating heart of Condé Nast

The guests present at the inauguration evening had a taste of all this, where the DNA of the Condé Nast brands was revealed to them through performances and video installations. Milo Manara – one of the artists who made the cover of the January issue of "Vogue Italia”- met the guests and signed covers and posters. Tommaso Paradiso and Elodie, interviewed by the deputy director of “Vanity Fair" Malcom Pagani, they spoke for the first time between words and music and became the protagonists of a live performance that involved the audience. To accompany guests throughout the evening the dj set by Fabrizio Oriani (talent by Condé Nast Social Talent Agency) and cocktails prepared by bartender Alex Siliberto of Pastry San Carlo, including the one dedicated to "GQ": Obsession cocktail, made with bourbon whiskey, passion fruit, cardamom, ginger beer, lemon juice, sugar syrup and steamed vanilla.

Frame: a multifunctional multi-space

The Frame space, designed by the architectural firm Locatelli Partners, consists of 3 main areas: the Cocktail Lounge Bar Cafeteria, the events area and the shop. The first, open from Monday to Saturday from 7 to 22, is managed in partnership with Pasticceria San Carlo. The events area is a multifunctional location created to host exclusive appointments, cultural projects and meetings promoted by the Condé Nast brands and beyond. Finally, inside the shop, open from Monday to Saturday from 10 to 19, you can buy limited edition items, the must-haves signed by the Condé Nast brands and a selection of trendy brands.

The inaugural event was made possible thanks to the support of La Marca Vini e Spumanti which, founded in 1968, made the pursuit of excellence its strong point. In fact, with 9 associated wineries, 5 thousand donors and 13 thousand hectares of vineyards, the company is internationally recognized as a Prosecco ambassador. The guests toasted with Prosecco Superiore Docg brut Novecento collection, Prosecco Doc Treviso extra dry Novecento collection, Pinot Grigio Doc Delle Venezie and Merlot del Piave Doc, also used for making some cocktails.

How to store advanced polenta – Italian Cuisine

How to store advanced polenta


Can you freeze or is the fridge better? Find out which are the best solutions not to waste the advanced one and reuse it in many recycling recipes

Difficult to regulate with the quantities of corn flour to be cooked and therefore it can happen that – despite bis and tris – the polenta leftovers. THE recycling dishes there are many of the tradition – grilled or fried polenta croutons (and then maybe even passed in sugar); polenta au gratin or mashed for example – but how to keep the polenta left to be able to prepare them?

Keep the polenta for a short time

If you think of consume it within 2-3 days, the easiest way to store polenta is in the fridge, at most it will tend to dry out slightly. There are, however, some precautions to follow. First do it cool completely. Only when it is very cold, wrap it in a clean tea towel or place it on a plate covered with a couple of sheets of kitchen paper and close with plastic wrap, better avoid aluminum. Another excellent solution is to put polenta vacuum.

Can polenta be frozen?

Nì, it depends on the use that you will make later. There polenta stored in the freezer tends to release a lot of water, risking to become shapeless and with a soft texture. The ideal method for freezing polenta is let it cool very well and cut it into slices. At this point, wrap each slice of polenta in aluminum foil and then put them in a bag for food and in the freezer (alternatively you can freeze well spaced on a tray and then put them in a bag when well frozen). Then use the polenta for prepare it au gratin or mashed, using the slices still frozen. If you want to fry or grill the leftover polenta, defrost the slices in the fridge and dry them carefully with kitchen paper before cooking them.
You can keep the polenta in the freezer for up to three months and the thawed portion must be consumed within 24 hours.

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