Tag: style

Rice salad, Japan style – Italian Cuisine

Poke away, we will eat rice salad this summer, but Japanese. Here is the recipe (very good) of the MU Fish restaurant in Nova Milanese. Easy to do, and sure to succeed.

THE'rice salad it's a great classic, of the gastronomic sadness of our Italian summers. It is the truth, that you try hard and prepare everything from scratch, using the best ingredients, or open a jar of preparation, the result is always tristarello. That may be why the pokè has become depopulated: at the bottom it is cold rice with a sauce on it, but it looks better (at least until you mix it with a spoon to eat it).

The surprise of summer comes from Japan, as an inspiration, even if in reality the idea came to Nova Milanese to chef Jiang del MU Fish restaurant. The philosophy of the restaurant is fusion, just like this rice salad dish that combines oriental techniques with European products, and vice versa. Thus was born a rice salad with cooked sea bass, various fish eggs, raw fish tartare and mushrooms. What can you do at home like this?

Ingredients for two people
500 g of white rice
30 g of sea bass
5 g of chives
Black pepper to taste
Salt to taste
Extra virgin olive oil to taste
15 g of shiitake mushrooms
120 g of tuna tartare
10 g of red prawns
20 g of tobiko (flying fish roe)
10 g of ikura (salmon roe)
10 g of caviar (or lumpfish roe)
2 quail eggs

Cook the rice steamed or with the pilaf technique.
Meanwhile, sauté the sea bass with salt, pepper, oil and the mushrooms previously washed and cut into pieces. After cooking, leave to rest. When the rice is ready, let it cool and mix the rice with the sea bass and the mushrooms. Add the tobiko, onion and extra virgin olive oil to taste.
Divide the yolk from the egg white of the quail eggs.
Serve the rice in two dishes and place ikura, caviar, tuna tartare and quail yolks on top.

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I’m Back with a New Trick in My Bag!

That’s right, I just flew in from New York, and boy, are my jokes tired. Wait, I think I’ve already used that one before…which I guess proves my point. Anyway, I’ve returned from Christmas break with the family, and looking forward to resuming normal production soon (for you newbies that’s 2.5 videos every week!).

Technically, we’re not supposed to work until the New Year, but it’s been too long without a video, and I’m starting to get the shakes, so I’m going to film something today. By the way, the photo shows a very successful experiment I did cooking a prime rib “sous vide” style in a cooler. Now that I think about it, the title should actually be, “New Bag in my Tricks.”

I got the idea here, and it worked beautifully! I don’t think I’d be able to film, edit and post before New Year’s Eve, but rest assumed this will be shared on the channel at some point. Stay tuned. I missed you all!

"Fuori Porta", the journey to discover the history of Italian taste and style – Italian Cuisine

"Fuori Porta", the journey to discover the history of Italian taste and style

An exhibition-journey to rediscover Italian gastronomy and style, in the name of Vespa, that stroke of genius that has revolutionized our way of moving for more than seventy years, and The Italian kitchen in an original combination of the iconic scooter and the historic food and wine culture magazine, directed today by Maddalena Fossati Dondero, which has ferried Italy from the thirties to the present day through war, reconstruction, boom, Sixty-eight and all the great stages of our history, up to a day of conscious homage to a happy tradition that serves good humor in the table.

"Fuori Porta", inside the Piaggio Museum in Pontedera, from May 15th to September 8th, retraces moments of our country's history when "our parents and our grandparents jumped on a Vespa to go on a trip with a copy of La Cucina Italiana fluttering in the luggage rack, the right sandwiches in the basket, a smile on the lips and a great desire to 'make' the Italy of yesterday, today and tomorrow ".

A light and agile exhibition, like the Vespa, but also fragrant, interactive, unpredictable and always shared, like the recipes that for almost a century La Cucina Italiana experimented with care on its stoves. The thematic areas set up along the exhibition route are like windows opening onto a character, an era, a fashion, a curiosity: "Ladies and young ladies", "Outdoor", "Italia Fuori Porta", "A window on the world "," A question of style "and" Today ".

Each has a supporting element Wasp and, as a testimonial, a cooking recipe identified by La Cucina Italiana which characterizes that period or that topic: from the “stuffed with optimism” rolls, to the light lasagne with ragù, from the “czarist” version of the stuffed eggs, to the Ungaretti spaghetti, from the truffles to the champagne to the “quick toast” and refined ”.

An exhibition that retraces and revives a story that belongs to everyone, offering an opportunity for current events, a reflection of the image of Vespa and La Cucina Italiana, always modern, contemporary and cool performers, despite their long tradition.

Outside the Door – Piaggio Museum in Pontedera
from 15 May to 8 September 2019
Free admission
Hours: Tuesday-Saturday 10.00am-6.00pm / Monday: closed
May, June and September: second and fourth Sunday of the month 10.00-18.00 July and August: every Sunday 10.00-18.00
Open 2 June and 15 August 10.00-18.00

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