Tag: time

In Rome it's time for vignarola – Italian Cuisine

From the vineyards to the table, the typical spring dish in the recipe of the chef and host Giovanni Milana, who has created a winning twist with carbonara: the vignarola prepares it in a pan, with poached egg, pecorino fondue and toasted bacon

Never as this year the vignarola will be seen by the Romans as a rebirth. Because, if you want to be rigorous, vignarola is eaten only for a few weeks, when the prodigies of spring make the necessary ingredients coexist: the Roman artichokes, the beans, the peas, the spring onions and the Roman lettuce. Five shades of green that make it a hymn to nature that is reborn, to picnics, out-of-town trips, first outdoor lunches, perhaps near a beautiful vineyard. Because vignarola is a peasant dish that was born from the habit of growing legumes near the rows, since they bring nitrogen to the soil. When it is time to harvest these legumes such as peas and fava beans, it is time for the vignarola, or rather the dish of the winemaker.

Between Rome and its province, it is one of those recipes that you do not always find the same and that gives rise to countless variations. The location at the table also varies according to hunger and circumstances: there are those who use it as a condiment for an excellent pasta (better with egg pasta), there are those who consider it a second dish, some a side dish, some even the basis for a more complex dish.

It is the case of Giovanni Milana, chef, host and patron of Sora Maria and Arcangelo, one of those top-level taverns (Slow Food snail for years) that you have to go and look for, because it is in Olevano Romano, which is an hour's drive from the capital. But it's worth it.

Giovanni la vignarola makes it the basis of a very tasty dish, because it combines a poached egg and a fondue of pecorino romano and toasted bacon. In short, conceptually the result is a very successful mixture of two dishes of Roman cuisine: the vignarola, in fact, and the carbonara. He gave us the recipe, which can be made complete with egg and pecorino fondue, to research the taste of the chef's dish, or for those who want to stop at the base, it is the right start to prepare a doc vignarola.

Pan-fried Vignarola with poached egg, Roman pecorino cheese fondue and crispy bacon

Ingredients for 4 people

For the vignarola
2 Roman artichokes
1 kg of beans
1 kg peas
Some leaves of romaine lettuce
2 new spring onions
Mint a bunch
The juice of ½ lemon
2 tablespoons of extra virgin olive oil
100 g of bacon cut into strips
½ glass of white wine
salt and pepper

For the poached egg
Small saucepan with water, two spoons of white vinegar and a pinch of salt
4 eggs
4 slices of toasted bread

For the pecorino fondue
100 g pecorino romano
¼ whole milk
1 yolk

Method

Shell the peas and fava beans, and aside clean the artichokes by removing all the hard leaves. Once cleaned, cut them into wedges and immerse them in water acidulated with lemon juice. Aside, cut the bacon into strips and spring onions. In the meantime, heat the oil in a pan to which the bacon must be added, which must brown for a few minutes, then it is the turn of the onions, to cook over a moderate flame to make them sweat. Once the onions are browned, add the artichokes and peas to the pan, raise the flame a little and stir to make them flavor well in the sauté. After a few minutes, pour in the wine and, when it is soft, adjust with salt and pepper. After a few minutes, it is the turn of the beans and the mint. Wet with ½ ladle of hot water or vegetable broth, cover and cook for 10 minutes before adding the chopped lettuce, mix, cover and after a few minutes the vignarola is ready.

Apart from preparing the poached egg, bringing the water to a slight boil with the addition of two tablespoons of vinegar and a pinch of salt, with the help of a ladle create a whirl where to break the egg and bring the poached cooking.

Separately, toast some strips of bacon in a pan to give the dish a crunchy note.

For the fondue, bring the milk to a boil, add the grated pecorino cheese and melt it, add 1 yolk as if it were a cream and cook the sauce.

In a small saucepan, put the vignarola, a slice of toasted bread and on top of the poached egg, a spoonful of fondue and toasted bacon, garnish with a touch of mint.

Pasta with fresh tomatoes is a simple but very tasty dish, which is prepared in no time. – Italian Cuisine

A simple dish that contains all the flavor of fresh tomatoes and basil

There pasta with fresh tomatoes it is a quick solution, but very appreciated when you have little time to devote to the stove and still want something good. The choice of tomatoes is fundamental for the dish to succeed, which must be juicy and tasty, with a firm and compact consistency.

Pasta with fresh tomatoes: which variety is most suitable

There are many tomatoes on the market, but for this dish the most suitable are i datterini, classic elongated shape, thicker skin and very sweet taste. Another perfect type of tomato for this recipe is the Cherry, small and round, with a thinner skin than the date and a more sapid pulp, thanks to the characteristics of the land near the sea on which it is grown. The cherry usually contains more water than the date, so it takes a few more minutes in the pan for the pulp to concentrate and the water to evaporate.

How to blanch tomatoes

Pasta with fresh tomatoes requires that they be used with the peel, but if this bothers you, then you can blanch them in a pot with plenty of water for five or six minutes and then drain them. Once drained with a small knife, easily remove the skin from each cherry tomato and then cook them as described above. The result will be a sauce more creamy and homogeneous.

Short pasta or long pasta: the result is assured

There is no specific pasta format for this recipe. The choice depends only on your taste. Spaghetti, linguine, macaroni, penne or mezze penne all formats are suitable for this simple but tasty dressing. For the dish to succeed, the only trick you need is to drain the pasta a minute before the end of cooking and then risotto it in the pan with the tomatoes. This move will allow your sauce to bind perfectly with the pasta, due to the starch it will release in the tomatoes.

And now the recipe for pasta with fresh tomatoes

Ingredients

500 g pasta, 500 g cherry tomatoes, extra virgin olive oil, 1 clove of garlic, fresh basil, salt.

Method

In a pan fry the garlic in a little extra virgin olive oil. Once the garlic is golden brown, add the tomatoes washed and cut in half. Leave to cook on a high flame for 6-7 minutes, then turn off and season with salt. In the meantime, cook the pasta in plenty of salted water. Drain it just before the end of cooking, pour it into the pan with the cherry tomatoes and cook it for a minute. Mix well, then turn off and add the fresh basil leaves. Serve immediately.

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The delivery at the time of the Coronavirus becomes contactless – Italian Cuisine

Without any contact, in complete safety. Here's how home delivery of food changes. To save restaurants and guarantee customers

The idea had come to China during the quarantine: to guarantee a home delivery service that did not include any physical contact between the customer and the delivery boy. To avoid contagion, McDonald's, Starbucks and Kentucky Fried Chicken had first set up deliveries to predetermined points (such as the landing), systems for confirming the withdrawal through the App, guarantee of sanitized containers and riders whose temperature was controlled daily. Waiting for the drones, here is the last frontier of delivery.
Now contactless delivery arrives also in Italy – and in the States – where with the fear of an infection, delivery also risks being penalized. With the closure of bars and restaurants, the sector is at risk, but home deliveries can represent an important service, and in some cases essential in this moment of crisis, both for the restaurant business and for those who are going to spend more home time. The activity of the restaurants can in fact continue only through home deliveries and with the necessary precautionary measures relating to the safety distance, hygiene and the absence of direct contact.

Domino's pizza "contactless" delivery

Domino’s Pizza, a leader in the home delivery market in the world, has taken steps to find a solution in real time, launching the first Contactless Delivery service for pizza delivery. You order pizza online through the website, the app or Deliveroo, you pay conveniently online and in the notes for delivery you can request the Contactless Delivery service, specifying if you prefer delivery to the door or entrance hall. Compared to traditional delivery, the driver places the products on the scooter, if you choose delivery to the entrance hall, or in front of the front door on the floor and leaves. The customer can therefore collect the products directly.

The Just Eat protocol

Together with Fipe and Assodelivery, Just eat has outlined a document of guidelines for the food delivery activity, with the aim of remembering the precautionary measures for restaurants for everything related to their activities. «We are working to support riders and restaurants by continuing to raise awareness of the precautions to be taken in accordance with the provisions of the authorities and institutions, and working as always responsibly. In particular, we are paying attention, sending specific communications, to riders and restaurants, on the importance of cleaning all delivery equipment, on closing bags and containers and on sharing the rules with all employees and collaborators of restaurants operating with us , explains a note from Just Eat.

How does it work

The withdrawal of the prepared food and its delivery takes place ensuring the interpersonal safety distance of at least one meter and the absence of direct contact. The prepared food is closed in special containers through bag-close adhesives, staples or other, to ensure maximum protection, and immediately stored in thermal backpacks or in transport containers that must be kept clean with sanitizing products, to ensure the maintenance of the food safety requirements. As regards deliveries, the possibility of paying in cash for deliveries managed directly with the riders who deliver via Just Eat, favoring electronic payments, and activated the contactless mode, indicating riders and restaurants to provide for the delivery of food has been disabled prepared ensuring the interpersonal safety distance of at least one meter and the absence of direct contact. The order can be placed outside the door and not delivered to short manu.