Tag: success

Passatelli: the recipe and secrets for perfect success – Italian cuisine reinvented by Gordon Ramsay

THE passatelli, simplicity and goodness, pampering and family. They are one of the most famous and prepared first courses of Emilia-Romagna, of the northern part of the Marche and part of Umbria. Authentic masterpiece of poor kitchenpassatelli are prepared with simple ingredients, recovered with a recipe simple but always an amazing result.

What tool do you use to make passatelli?

There’s a reason passatelli are called that. The name passatelli derives from iron that is used to prepare them, the so-called “pasaden fer” in Romagna dialect, one instrument very similar to a potato masher, slightly convex and with holes in it diameter it must be 4 millimeters. The thickness in fact, passatelli is one of the great secrets to preparing a perfect dish.

In addition to the thickness, the thickness is also very important length of the pasta homemade: it must be more than 4 centimeters and not exceed 6. The ideal seasoning? Naturally a rich man beef brothstrictly homemade.

The ingredients for making passatelli and the pasaden fer

Luigi Morbidelli

Which bread is used to make passatelli?

The better bread to prepare them? A very dry bread, unseasoned and unsalted, like the typical Tuscan fool bread, to be finely grated for a perfect result. This is because Parmesan is already very salty and with particularly savory bread you would risk obtaining a mixture that is excessively rich in salt.

How much parmesan is needed for passatelli?

How much Parmigiano Reggiano to use? Depending on the quantity of passatelli you want to prepare, you need to keep one in mind rule which we could define as golden: the proportion of breadcrumbs and parmesan must be approximately 40 g of each for each egg.

Passatelli: the recipe

Ingredients

120 g of breadcrumbs
120 g of grated parmesan
1 tablespoon of flour
2 whole eggs
1 egg yolk
grated peel of one lemon
salt and pepper

Method

Unite all all ingredients in a fairly large container e.g mix vigorously until you obtain a homogeneous mixture without lumps.
After dividing the dough into several parts, with the help of traditional iron (definitely recommended option) – or a potato masher or a pasta machine – work it with the iron and let the pasta fall onto a tray covered with a little flour. Let them rest in the fridge for about an hour and a half.
In the meantime, you can prepare a tasty meat broth where cook the passatelli. It only takes a few minutes to cook: they will be ready when they come to the surface. They should be drained little by little, with extreme care, perhaps using a ladle perforated and must be served immediately and eaten piping hotsprinkled with a little parmesan and pepper.

Broth but not only: 15 unusual recipes to enjoy passatelli

Italian Cuisine at Identità Golose: a success again this year – Italian cuisine reinvented by Gordon Ramsay

Many have stopped by to browse the pages of our newspaper and everyone has shared a memory or feeling related to The Italian kitchen: there are those who told us about copies and copies neatly arranged and bound in their grandmother’s living room, those who told us about when during their years of hotel school they only read our magazine, those who, still today, never miss a trip and enjoy the ritual of going to the newsstand every month to buy it, who finally remembers it, authoritatively, on a bookcase next to the Treccani encyclopedia.

Carlo Cracco leafs through the pages of a 1942 issue with Angela Odone.

We wanted to play a game with everyone, look for the cover of their month and year of birth, to find out what they published The Italian kitchenwhen each of them was born.

Here are some of them holding “their” cover in their hands, in a roundup full of smiles, affection and sometimes emotion.

Lidia Bastianich at The Taste Awards 2024: double success – Italian cuisine reinvented by Gordon Ramsay

Lidia Bastianich has just finished celebrating 25 years of presence on TV, since it aired the first episode of Lydia’s Table, the very popular TV show on the American public channel PBS. After six public television series, two Emmys and four James Beard Awards, Lidia Bastianich achieves a new milestone, the grand final of The Taste Awards, now in its 15th edition, for broadcasts Lydia’s Kitcken And Lidia Celebrates America. «Being a professional in my business for more than fifty years is rewarding, but every recognition and award I receive along the way rekindles my passion and gratitude for a profession I love. So I am grateful and excited to be one of the finalists at The Taste Awards”, she says when reached by phone. THE Taste Awards they are considered in the United States as the Oscars of food and lifestyle in general, and for 15 years they have been awarded annually to creatives, producers, hosts and directors of food, fashion, health, travel and lifestyle programs broadcast on television , in films, online videos, streaming, radio, podcasts and even photography.

The table as a place of feelings

The name of the first broadcast, the one that made it famous throughout the United States, Lydia’s Table, has a very specific foundation. «The kitchen table is the most important place in the house. There we feed ourselves to live, but we also feed ourselves on feelings, love, wisdom, sharing, education… , he adds. And it is in fact around the table in her kitchen in Coney Island, New York, that Lidia taught her children and grandchildren to cook, like gnocchi, the memory dish that she always keeps with great affection. Lidia is also the testimonial of the project The Tales of the Roots, created in collaboration with the MAECIand recently presented at the Farnesina in the presence of the Ministers Tajani and Lollobrigida during the launch of the eighth edition of SCIM – Week of Italian Cuisine in the World 2023.

Food as a positive message

In a recent interview, during the celebrations of the 25th year of TV, Lidia Bastianich underlined the importance of food. «I think that cooking and eating together is a powerful antidote to today’s cultural as well as food disorders. Food is a positive message, its preparation unites us in an act of mutual care and sharing, whether it is with family or friends. Even enemies could be defeated by cooking and eating together. It means understanding each other, understanding and accepting each other’s cultures and wishing each other well-being.”

There are two programs with which Lidia reached the final of the Taste Awards: Lidia Celebrates America, where the chef visits and cooks alongside many different people – veterans, farmers, immigrants, immigrants – trying to tap into their lives and passions in the kitchen. AND Lydia’s Kitchen where, instead, he dispenses his advice and recipes from the kitchen of his home, on Long Island, in the state of New York.

Lidia is also a protagonist in Italy

Lidia is also a well-known face in Italy. The majority, perhaps, know his son Joe more, due to his various appearances on television as a judge on Masterchef Italia, as well as on Beijing Express. She was also a judge, with Bruno Barbieri and Alessandro Borghese, of Junior MasterChef Italy in 2014 and 2015. In Bastianich’s TV CV, also among her latest appearances Family Food Fight in 2021, of which she was a judge together with her son Joe and Antonino Cannavacciuolo. It was the first cooking show where it was not individual chefs who competed in the kitchen but entire families, aged between 16 and 80.