Tag: thousand

The white truffle worth 130 thousand euros (for charity) – Italian Cuisine


Who expected staggering figures fromWorld auction of White truffle of Albawhich has just ended in the wonder that is the Grinzane Cavour Castle, was not disappointed this year either: the most coveted lot was made up of two twin trifole weighing 1004 grams each and for 130 thousand euros (1.1 million Hong Kong dollars) was won by a buyer from Hong Kong. It often happens that I go overseas, as anyone who has been following the event of the event for 24 years knows well Alba White Truffle Fair organized by the Enoteca Regionale Piemontese Cavour, but otherwise the auction is a complete surprise.

The World Alba White Truffle Auction

For truffles, first of all, given thatWorld Alba White Truffle Auction the largest and most valuable specimens of the season always go. Then for the place: the Grinzate Cavour Castlea specific site of the wine-growing landscapes of Langhe, Roero and Monferrato protected by UNESCO, which every year for this great event welcomes guests with an even more refined atmosphere and complete with flag-wavers (and already the entrance – the writer had the chance to participate – it’s truly a spectacle).

Maurizio Milanesio

The great charity event

Last but not least, the auction is very entertaining, also thanks to exceptional auctioneers: the hosts Enzo Iacchetti and Caterina Balivosupported by the journalist and gastronomic curator Paolo Vizzari, are now real regulars who make themselves available for the event. Because they are passionate and because they give their contribution for a very noble purpose. In fact, the proceeds have always gone entirely to charity and in 24 editions this has almost been achieved 7 million euros. This year they were collected in total 482,760 EUR, which will go to Piedmontese associations and beyond: the Alba-Bra Onlus Hospital Foundation, the Vialli and Mauro Foundation for Research and Sport Onlus, the Ukrainian population through the Razom committee and the Every Child Is My Child Onlus project. In Hong Kong the proceeds will instead benefit theMother’s Choice Institutewhile Singapore chose the foundation Singapore Children’s Societyand Vienna Glückskind, an initiative that aims to enhance the qualities of students and their self-esteem throughout the entire school system. Finally in Frankfurt the spotlight will be on Youth Cup of the German Youth, a competition between young athletes from the regional federations of the German Association for Paralympic Sports.\

Molino Rossetto: the thousand faces of corn flour – Italian Cuisine

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It is with the arrival of autumn that the sales of corn flour increase consistently. No wonder: with the first cold ones you immediately want a good plate of steaming polenta. An infallible recipe, which brings a touch of warmth to the table, and which immediately creates a festive atmosphere. But in addition to the classic combinations with cheeses, meats and fish, polenta is also a perfect comfort food from reinterpret in a delicious way and transform into finger food to be enjoyed with an aperitif or nibbling on the sofa, in front of the TV. And not only: beyond the polenta, the corn flour is an ingredient with many unexpected sides to discover: imaginative cooks wanted for explore them!

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Corn flour, a thousand virtues
For starters, cornmeal is a natural product, healthy and genuine, which is both traditional and modern. First of all because the corn flour is suitable for everyone (also because it is gluten-free). And then because it is very eclectic: as well as using it to prepare the polenta, corn flour is an ingredient that lends itself to many other recipes and is also a "lifesaver" that solves a thousand situations. Corn flour allows you to obtain a crunchy breading perfect for fried fish and shellfish (in particular for squid and squid), while used instead of wheat flour it allows you to prepare sweets, breads, biscuits or crackers with a rustic consistency and a golden color (or exquisite Tortillas, like the ones opposite, proposed with spring onion cream). Even polenta, beyond its classic form, lends itself to many easier and smarter interpretations. Just keep it firm and cut it into molds to make the base for it bruschetta delicious, stuffed with seasonal vegetables (such as thistles, broccoli, artichokes and mushrooms). Or make slices from polenta to be used instead of bread in an unusual Mozzarella in polenta carriage (as in the photo above) or to be used to obtain nice sandwich, enriched with legumes and tomatoes, salami and cheese, anchovies and butter, smoked herring and sour cream. Or cut the polenta into thin strips and fry them, to obtain crunchy chips to be dipped in creamy sauces, such as guacamole. Finally, have you ever tried to serve white polenta in a salad with escarole, buffalo mozzarella, apples and herring?

183221The new wave of cornmeal
These thousand, tasty and unusual variations of corn flour all have one element in common: the importance of choosing a quality product, obtained "as tradition dictates" but also proposed in a more practical and modern way. As does Molino Rossetto, with its wide and complete line of corn flours and instant polenta. Again, as always, Molino Rossetto he started from tradition and reinterpreted it in key Contemporary, to meet the needs of quality ingredients and that help to cook in a healthy and tasty way, but also simple and fast (as in the case of polenta chips opposite).

Italian, sustainable and zero waste
Molino Rossetto has explored the whole world of corn and so today it is able to offer a truly rich range of flours. The flagship is the Corn flour for polenta, obtained from coarse ground corn, which gives a rustic and excellent polenta toasted with melted cheese or vegetables, and Corn flour for instant polenta, already precooked and ready on the table in just five minutes. Two unique products, which Molino Rossetto obtains from supply chain corn 100% Italian and which it proposes ininnovative and exclusive Vpack: a package that combines sustainability and practicality and that has been awarded with the ADI Packaging Design Award 2019.

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A package in step with the times
Vpack is easy to pack stow in the kitchen, because it is solid and sturdy, and is easy to use thanks to its characteristic “V” shape and cap dispenser, so it can be handled easily and easily poured into the cooking water. Molino Rossetto has also equipped it with a transparent side window and a measure which shows the quantity of the remaining product: so you don't need the scale. Vpack is also an anti-waste packaging: thanks to its resealable cap, allows you to store the product in a practical and safe way, without having to transfer the flour into other containers. And when it's empty it is completely recyclable: it is made with paper (moreover certified FSC® as it comes from responsibly managed forests), and the bio-plastic cap, obtained from plant sources. Then, Vpack is disposed of in the paper and recycled 100%.

Not one, but many flours
With Molino Rossetto you can discover the different faces of corn flour: the Corn flour for polenta it is ideal for rich and tasty single dishes and to obtain pleasantly crunchy breading; there Fioretto corn flour, with a fine grain and a delicate flavor, it is perfect for soft polenta and sweet recipes White corn flour it is recommended to accompany fish-based sauces and dressings.

Unique ingredients for easy chic dishes
They are dedicated to those who want to cook polenta more quickly than flours snapshots by Molino Rossetto: yellow, white is taragna (corn and buckwheat flour) allow you to bring a steaming plate of polenta to the table in just five minutes. Very comfortable and really problem solving are the prepared for polenta proposed by Molino Rossetto: in the two versions, with mushrooms or cheeses, they give life to tasty and savory dishes even when you have little time available or the fridge is empty.

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Apricot curd: the greedy cream with a thousand uses – Italian Cuisine


If you like lemon curd, try this version with apricots too. A cream to be enjoyed in a cake or directly on your finger!

The beginning ofsummer is the period of apricots, a fruit with a juicy and velvety pulp, ideal for a thousand desserts, but also to garnish main courses is salads. And above all perfect for preparing curd.

Have you never heard of it? It is not one jam, and not even a chutney, it's just one cream, perfect for filling sweets, pastries, but also to spread on rusks for breakfast. This is usually done with the lemon, but we want to offer you this variant.

Greedy by the idea? Get the ingredients and get to work: it takes just over half an hour to prepare it.
Below we provide you the recipe, step by step; in the gallery, some ideas for using the curd in the kitchen and the numerous variations.

How to make apricot curd

Ingredients

To prepare the apricot curd, you will need: 300 g of apricots (about 4-5), 130 g of sugar, 2 eggs, 30 g of butter and 1 tablespoon of corn starch.

Method

First, remove the stone from the apricots and put them to cook in a pot just covered with water, making sure they become tender, but do not fall apart. Keep the cooking water. With the help of a mixer, blend them, adding the cooking water, until you get a puree that is not too thick. Add the sugar and strain the mixture. Meanwhile, in a separate saucepan, break the eggs and mix them with the starch, dissolving the lumps, then add the puree. Cook in a bain-marie until the cream thickens, then add the butter into chunks to whisk the puree. Let it cool and distribute in glass jars, ready to use.

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