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Sustainable pasta is based on recycling. that's how – Italian Cuisine

Sustainable pasta is based on recycling. that's how


A paste made with waste materials from food production. It is not only environmentally sustainable, but a real delight. Here are two recipes for cooking it at home

"My dream is a field of wheat and a vine, which then find themselves recycled together in my pasta".
Roberto Franzin he's not a cook like the others, he's really special. He worked for years in the kitchen, then decided, for various reasons, including health, to leave everything and devote himself mainly to three activities: the teaching of issues related to sustainability; advice on recycling projects; full-time production of its products Macino, like pasta with Ribolla Gialla marc or with apple, lemon and recently even cocoa beans. In short, with everything that unfortunately we are used to discard and throw away.

How the idea of ​​a paste with pomace is born

The idea of ​​preparing a pasta with pomace and the consequent creation of the creative brand Macino ("grind" and "berry") was born one day by chance, as unexpected as all the most beautiful things. Roberto was visiting one of the producers of Ribolla Gialla di Oslavia, Il Carpino, when a special gesture was enough with the pomace in his hands, which he still remembers to perfection. "You know, the mind of a cook is twisted, he always makes one more one …". From this moment, in fact, Roberto, has done nothing but research and inquire about the possible reuse of the pomace, discovering that it was already recycled for the mines of pencils and for cosmetics, but that no one had ever dared in the food field. Thus, during the lessons with his students, he begins the first experiments to create a pasta with vinaccia flour from Ribolla Gialla (dried), eggs and flour. Within a short time, he began to use it in his restaurant at the time, and to sell it in the formats of tagliolini and tagliatelle, with packaging always in a sustainable spirit: only corn scraps and cellulose, as well as beautiful decorations in watercolor.

What makes it unique

After years of experimentation, we can affirm that Roberto Franzin's pasta is really perfect, so much so that today there are few cooks to choose it, from Alessandro Breda to Claudio Melis, to the Tavernetta di Udine. Over time, Ribolla's vinaccia flour has added a Sicilian durum wheat mixture to give consistency it's a good seal in cooking. Furthermore, Ribolla Gialla is the only "white" wine to produce particular oxidizing enzymes (usually present only in reds) that make this pasta healthy, light it's a lot more digestible. Finally, it has carried out numerous studies to increase the conservation period, which currently reaches two years. For all these reasons, his pasta with Ribolla Gialla pomace flour has also become the subject of a thesis by a student in Food, Giorgia Ingento.

Other pastes with waste

Unstoppable and deeply passionate, Roberto has also created other pastas with waste, such as the one with le apple peels local, which is characterized by a natural, unobtrusive sweetness, which makes it perfect with savory fish sauces. In this case the idea was born after discovering that to produce an apple juice more than 50% of the fruit is discarded, as well as the use of alarge amount of water. The same applies to the pasta with the crush of Gjulia beer, a local brewery in Cividale del Friuli, always to honor the area continuously, excellent with pork sauces. Then there are Thirty-two – I Tajerin, with 32 egg yolks for a kilo of dough and Trentadue – I Gigli for celiacs, with chickpea flour. Furthermore, there are also two limited edition: the pasta with sea ​​fennel dried and the one with lemons from Sorrento, from which it even makes a jam, both with rosemary (an excellent antioxidant). Finally the last news: he is preparing a pasta with cocoa bean peels, for which there is a great expectation in the air. In addition to pasta, Roberto also offers only the flour (both 0 and 00 and maize), to prepare desserts, bread and pizzas. And then his product of the heart: i Bisiach, which means breadsticks in the border dialect between Friuli and Veneto which, let us not forget, as he does not forget, to be his homeland.

Pasta with Gusti di Frontiera

All these delights Roberto presented to Gusti di Frontiera, the most awaited event during the year in Gorizia, as the only one able to animate the city like never before, with food, events, tastings, music and much more until late at night. For the occasion, in fact, they usually open closed spaces, also to host chefs who come from everywhere, united in a moment where theencounter between diversity, starting from the kitchen, with a view on food as a 360 ° culture. During Gusti, chefs, bakers and producers who share this sensibility are invited and called, just like Roberto Franzin who for this edition (in the previous one he was awarded with the special Ettori Romoli award) prepared his pasta with Ribolla vinaccia flour Yellow in one of the best and simplest combinations, that is with sea ​​fennel pesto always produced by him, also ideal for vegetarians. For lovers of meat and fish, instead, here are two of his recipes.

Macino Pasta Recipe with offal ragù

Ingredients

1 kg of chicken livers and giblets
1/2 mt of sausage
1 chicken breast (about 1/2 kg)
3 shallots
1 leek
1 stalk of celery
1 carrot
aromatic bunch (2 bay leaves, 3 sprigs of rosemary, 3 sprigs of thyme)
salt to taste
pepper to taste
to taste broth
dry Marsala
qb brandy
4/5 tablespoons of tomato sauce
100 g of butter (half in the sauce and half in the meat)
2 tablespoons extra virgin olive oil

Method

In a heavy-bottomed pan, melt 3 walnuts of butter and 6 tablespoons of oil, dry the shallots, carrots, celery and leek. In another pan, sauté the giblets and the liver previously cut clean of excess fat and cut into small pieces, add salt and pepper and add to the bottom of the shallot, mix repeatedly, sprinkle with marsala and brandy, flame and evaporate, add the sauce. of tomato, the sausage (previously degreased with a little white wine) and a ladle of broth, cook for about 20 minutes. Cook the tagliatelle with Ribolla Gialla pomace, drained when they are al dente. Cook the last few minutes in a pan with the ragù.

Macino Pasta Recipe with small squid, rosemary and black pepper

Ingredients

300 g Macino tagliolini
500 g squid
fresh rosemary
extra virgin olive oil
1 clove of garlic
salt to taste
pepper to taste

Method

Clean the baby squid thoroughly, removing the black bag and keeping aside what usually tends to be thrown away, or the entrails. Prepare a pan with garlic, oil, a few sprigs of rosemary and fry the entrails with the baby squid for a few minutes. Cook the pasta in abundant water; drain and pour the pasta into the sauce and stir. Be careful not to dry too much, if necessary add some pasta cooking water. Serve immediately with grated black pepper.

That's why Bottura makes you put bread in pesto – Italian Cuisine


At Bottura's cooking class, pesto is made – also – with bread. But there is a reason.

There are few chefs like Bottura. One who does not give up being very Italian but at the same time breaks with tradition. One who travels the world and concentrates the sum of contemporary cuisine in a dish. One who does not talk to you about ingredients, speaks to you of culture, as a unique and fundamental ingredient of our future.
To hear him speak brightens and amazes every time. This is why I could not resist the idea of ​​doing his cooking lessons on Masterclass.

At Bottura cooking class

Masterclass is a course app and here you can find twelve video cooking lessons by Bottura, in which the chef transforms classic and regional recipes into modern dishes. Yes, the recipes are there, risotto with pumpkin, tortellini, broth, ragù … but this is not the point. Bottura through technology tells an evolution of thought, through the ingredients the territory, through the recipe the taste.
Put your heart at rest in Bottura's cooking class you won't learn the recipes. But this will be a great gift!

That's why you can put bread in pesto

Basil, extra virgin olive oil, pine nuts, a scent of garlic, Parmesan, a pinch of coarse salt.
But this is where Bottura asks us to take one more step. Open the mind to the unexpected, broaden our horizons.
So maybe the basil you have at home is not enough for you? Do you have other herbs on the balcony or in the garden? Smell, taste.
What can you use together with basil, maybe a little rosemary, no, too aggressive, maybe mint? Perfect.
And maybe the same herbs put them in the water where the pasta is cooking, you will be intoxicated.
And then the pine nuts.
Open the pantry and you don't have pine nuts. Then turn your mind, the suggestions of your palate, what can remember the taste of pine nuts?
A very simple ingredient, bread. We then use the breadcrumbs.
Then cold water, to emulsify everything in the blender and maintain the bright green color of the fresh herbs.
And now your time has come, you have the recipe written, but the truth is that you don't need it, you need to taste. Taste, taste, taste.
Missing the salt? Does it take more Parmesan? More basil? More mint. It is your taste that you have to train. Which will allow you to go beyond recipes, always maintaining the balance of flavors.

Here is the Bottura lesson. Her evolution of pesto.
And I'm ready for the next lesson: tortellini in brodo. Who knows what we can transform them …

That's why you should never wash raw chicken – Italian Cuisine

That's why you should never wash raw chicken


Rinsing the meat only spreads the bacteria, from which the chicken is often contaminated, to other surfaces and other foods

The temptation, before cooking the chicken, is always to wash its raw meat, to clean it better. But don't do it: the experts agree that rinsing the chicken is really dangerous. The last of a long series of warnings comes from United States Department of Agriculture (USDA) who published a report with the results of the most recent scientific research.

Raw chicken is thick contaminated by bacteria Campylobacter, Salmonella is Clostridium perfringens, which can cause serious food poisoning. Cook the meat at 85 ° C it is the best solution to destroy these bacteria and make the chicken safe. Washing it, on the contrary, does nothing but spread the bacteria on other surfaces and other foods, increasing the likelihood of contamination.

I study

For a research carried out in partnership by United States Department of Agriculture and from North Carolina State University, to 300 people was asked to prepare chicken and a salad in a test kitchen. All participants reported having previously washed or rinsed raw chicken. They did it to "remove blood or dirt" or "because that's how someone in the family usually does."

The participants were divided into two groups: the first was told, before starting to cook, that poultry washing was dangerous, while at the second, no. When he started preparing the meal, 93% of the people in the first group did not wash the chicken, while 61% of the second did.

Cross-contamination

Preparing raw chicken next to a salad creates a potentially dangerous scenario: 26 participants who have washed the chicken accidentally have it transferred the meat bacteria into the salad. But even in the group of those who had not washed it, in 31% of the cases the salad was contaminated: it is the result of lack of effective hand washing and contamination of sink utensils.

«We must keep in mind that children, the elderly and people with compromised immune systems are particularly at risk ", explained Carmen Rottenberg of the Food Safety Service of theUSDA. «Washing or rinsing raw meat and poultry can increase the risk because bacteria spread in the kitchen, but not wash your hands for 20 seconds, immediately after handling those raw foods, it is just as dangerous ".

The researchers also found that too 60% of sinks and worktops in the kitchens used for the test they were contaminated by bacteria. Furthermore, 14% of these surfaces remained contaminated even after being cleaned.

If you really want to remove the dirt and blood from the chicken before cooking it, then the best solution is to dab the meat with a paper towel. And to wash your hands as soon as possible.

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