Tag: style

From Chiara Ferragni to Benedetta Parodi: Alessandro Enriquez's Thanksgiving in the Italian style – Italian Cuisine

Alessandro Enriquez celebrated the American anniversary of Thanksgiving in tricolor and digital version with a parterre of exceptional guests. And he gives us his special Citrus Thanksgiving Turkey recipe!

Who said we shouldn't celebrate the Thanksgiving in Italy, maybe with a nice stuffed turkey? The young designer Alessandro Enriquez thinks differently and, as a good lover of the table, loves to take advantage of the traditional American holiday for an evening with friends. A convivial tradition that this year has had to adapt to the times (and Covid restrictions) and reinvent itself through digitalization in secure social distancing. Then, beautiful boxes with colored hearts complete with everything needed for the special dinner were delivered to the guests, who shared their delicious “Enriquezian” experience on social media! And here is the perfect mosaic for a parterre of exceptional guests: the dessert Chiara Ferragni, the queen of Italian cuisine Benedetta Parodi, the actress and model Greta Ferro, the television faces Melissa Satta is Paola Di Benedetto, the beautiful Italian models Simone Susinna is Marco Fantini, the influencer Candela Pelizza, the PR Andrea Caravita and the food lover Francesco Maccapani Missoni.

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The Thanksgiving Menu by Alessandro Enriquez

Thanksgiving Day is celebrated every last Thursday of November bringing a huge stuffed turkey to the table and lots of fun with friends and family. Alessandro Enriquez celebrated the American anniversary of Thanksgiving in tricolor and digital version. "I did not want to give up, in this difficult time, this celebration of gratitude. Surely it was not easy to think and realize it as in other years, but perhaps more than in the past this time I really felt the warmth and affection of my friends gathered … even if from a distance. We just have to wait together for a beautiful and different 2021, with great impatience!”Said the volcanic stylist with a thousand ideas (how about a POP coffee granita?).

Thanksgiving in the Italian style of Alessandro Enriquez is a tasty mix of American tradition and Italian culture, where the designer's pop colors and his citrusy food choices deliver the plane ticket for a gastronomic trip to America with Made in Italy luggage. It starts with the Pumpkin Cream with Sicilian Citrus Fruits and Pugliese Almond Crumble to get to the traditional Palermo recipe, the Sicilian Anelletti.

Even the classic turkey does not escape Italianization. Alessandro Enriquez has developed a version with a more Mediterranean scent with the Sicilian restaurant Muddica. Almonds have thus taken the place of chestnuts for the filling, while citrus fruits and spices, which recall the Sicilian childhood of the designer, have joined the other ingredients binding together with the scent of Jack Daniel's Honey, for a truly delicious result.

For dessert, we rush back to Italy with the classic Neapolitan baba, but in a special version. Alessandro Enriquez and the chef Crescenzo Morlando they decided to give it a twist by wetting it with Pop Caffe, a delicious Sicilian coffee with almond notes, and giving it the alcoholic honey note with the American liqueur Jack Daniel's Honey. There were also the typical Cookies with chocolate chips made by Baghi's, American inspiration for an Italian product, combined with the toast with "Chenin Blanch" from Mandrarossa.

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The recipe for Citrus Turkey

Alessandro Enriquez wanted to share with us the recipe of his very special Turkey and a tip from a true connoisseur: "My accompaniment is certainly not traditional: baked tangerines and lemons confit with potatoes together with a spicy fruity sauce. You can reheat half a jar of orange marmalade with the turkey and chilli sauce for a special flavor!“, Advises the gourmet. The last essential tip for the excellent success of this recipe? "Serve with love after 30 minutes from the end of cooking!“, Greedy!

Citrus Thanksgiving Turkey by Alessandro Enriquez

1 turkey of about 7 kg
200 g butter
Salt and Pepper To Taste.
sage, rosemary, mint to taste
grated citrus peels

For the filling:

500 g sausage
300 g of Donna Francesca almonds
400 g wholemeal bread crumbs
500 g whole milk (approx.)
Salt and Pepper To Taste.
sage – rosemary – Jack Daniels Honey q.s.

The previous evening

Clean and dry the turkey. Soak the wholemeal bread in warm milk. Prepare the filling by mixing with your hands the peeled and coarsely chopped sausage, the chopped almonds, the soaked and squeezed wholemeal bread, a little salt, a sprinkling of pepper and chilli, a glass of Jack Daniels Honey, a few leaves of sage and mint , apple and citrus peels and a few finely chopped rosemary needles. Cover and let it rest in the fridge until the next day.

The next day

Fill the front and back openings of the turkey with the filling from the day before, pushing the filling. Carefully sew the leather flaps of the openings with a needle and white thread.

Cooking

For cooking, use a large baking pan with a high edge where the turkey can sit comfortably with the breast facing up. Sprinkle it all with the butter massaging well together with salt, pepper and a generous amount of chopped sage and rosemary and citrus peels. (you can also put this compound under the skin)

Bake in a convection oven at 160 °. The stuffed turkey needs about 1 hour of cooking for each kilo of weight, it should never be turned but only brushed every 20 minutes with its cooking juices.

The turkey is cooked when the skin is well toasted and crunchy and when the thigh is soft. It should measure about 70 ° with a kitchen thermometer.

Deglaze with a glass of Jack Daniels Honey.

All for one, one for all

For this evening of friendship and traditions, Alessandro Enriquez he carefully studied his menu collaborating with the Sicilian restaurant Muddica and other realities in the world of Italian cuisine, selecting only 100% made in Italy ingredients: from Sicilian coffee Pop Caffe with Turkey fromAncient Falorni Butcher, passing through the almonds Donna Francesca and the wine Mandrarossa. To color the dishes with stars and stripes, the inevitable Jack Daniel's Honey, Alessandro's favorite. Extreme care also in the mise en place, scenographic and impactful in full "Enriqueziano" style, perfectly successful thanks above all to the precious support of the products Ballarini, Staub, Bitossi, Richard Ginori, Seletti and Love Therapy.

In this historical period where everything is more difficult, 360 degree collaborations like these warm the heart, thanks Alessandro!

Stuffed anchovies, Ligurian style fish – Italian Cuisine

Baked or fried, they are part of the Ligurian tradition and are a second dish that will win you over

Stuffed anchovies they are a dish of the Ligurian peasant tradition, prepared in order to use the leftovers of vegetables and dry bread. It was then used to chop what was left over, add it to the chopped and soaked bread and recompose everything in a savory and tasty filling that was then used to stuff the anchovies, a little considered fish, but rich in proteins and omega 3, allied fatty acids of the health, especially that of heart and arteries.

The benefits associated with the consumption of anchovies

This fish, which is part of the blue fish category, has very high nutritional qualities: in fact it contains good quantities of riboflavin, a vitamin of the group B which participates in numerous metabolic reactions, oxidation of fatty acids and amino acids and cellular respiration. In addition, anchovies are a good source of several minerals, including football (important for healthy bones and teeth), iron (for the production of red blood cells), phosphorus (ally of kidneys and heart) and selenium (which helps the immune system). The only negative aspect of this fish is the fact that it also contributes cholesterol: attention therefore for those who already have high values of this fat.

How anchovies are cleaned

For the recipe for stuffed anchovies, it is essential to obtain the fresh fish. What are the characteristics that a fish like this must have? A lively and protruding eye, the shiny scales, metallic, and the firm, elastic body, with a slight red halo near the head. To clean them, open them for the length on the belly, remove the central spine and the head and keep the tail instead. Open them well, wash and dry them on a paper towel. Your anchovies are now ready to be stuffed.

The recipe for stuffed anchovies

Ingredients

First get yourself 600 g of anchovies, 200 g of fresh chard, a sprig of chopped parsley, 30 g of stale breadcrumbs, 20 g of grated Parmesan cheese, two eggs, milk, two cloves of garlic, milk, pine nuts, salt and pepper.

Method

Clean the anchovies as indicated above, soak the breadcrumbs in a little milk, wash the chard leaves and cook them in a pan with only the water that remains adherent to them after washing. As soon as they are cooked, drain them, squeeze them well, mince them and put them in a bowl with the parmesan, the minced garlic and parsley, the breadcrumbs well squeezed by milk, the beaten eggs, two tablespoons of extra virgin olive oil, salt and pepper. Mix the ingredients thoroughly and distribute this mixture on the anchovies. Complete with two pine nuts and then place a second anchovy on top of the filling. If you want, finish with a thin slice of lemon on top of the fish. Oil an oven pan, arrange the anchovies next to each other and bake in a preheated oven (200 °) for 10-15 minutes. The filling must still be soft. Serve them warm.

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Fusilli, turnips and taleggio (New York style): the recipe – Italian Cuisine

From Rome he flew to New York to cook Italian to Americans. Francesco Panella at Antica Pesa in Brooklyn cooks recipes just like this (to try at home)

The Antica Pesa in Rome is one of the historic restaurants in the capital, since 1922 in the heart of Trastevere, so called in the name of the customs of the Papal States which in the seventeenth century was right in via Garibaldi. Here there was a place of refreshment that provided bread and wine to those who passed through the duty, which had become Antica Pesa in the late nineteenth century when it became a real tavern.

In 1922 the Panella family took over the restaurant, transformed it into a neighborhood tavern, and in the post-war period into an established restaurant throughout the city. The Panellas are now in their fourth generation, that of Simone, in the kitchen, and Francesco, who brought Antica Pesa to New York. In fact, in 2012 they opened in Brooklyn before and in 2019 Feroce, a concept restaurant open from morning to night inside the Moxy NYC Chelsea hotel.

In Rome and New York, the menu follows the great Roman tradition: tripe alla romana, spaghetti cacio e pepe, saltimbocca and the whole repertoire, with some classic dishes and someone revisited in a contemporary key in the presentations and in some combinations. We proudly eat Italian and an Italian cuisine today, as with this recipe from Fusilli, turnips and taleggio. The inspiration for this recipe comes from the ingredients that are very common in Northern Italy in the winter season, such as beets. Once cooked, the beets develop a sweeter flavor and this flavor mixed with the earthy aftertaste is lightened by the intense flavor of the combination with Taleggio. This is how they do it in America, but we will like it too, guaranteed.

Fusilli, turnips and taleggi: the recipe

Ingredients for 4 people

4 beets
vegetable broth
salt and pepper
extra virgin olive oil
200 g of taleggio
500 ml of cream
400 g of fusilli

Method

For the sauce, boil the beets with the skin. Once cooked, peel the beetroot and mix with a little vegetable broth, salt, pepper and olive oil. Blend everything.
For the Taleggio fondue, boil the cream and add the Taleggio cheese cut into very small pieces. Stir until the cream becomes smooth and homogeneous.
Boil the fusilli for 8 minutes and drain them al dente, mix them with the beetroot sauce and add the cheese fondue.