Tag: Toast

Toast in pink – Italian Cuisine – Italian Cuisine

A classic mountain method by Rotari, to be uncorked during the holidays, with the hope that its color is a good omen for the future

One of the most famous wineries in Trentino for the production of is named after the valiant king of the Lombards Classic Method. Founded in 1977, Rotari is a brand of the group Half crown which sees almost one hundred members of the cooperative engaged in the cultivation of Chardonnay and Pinot Nero destined to become bottles of Trentodoc, the sparkling wine that owes its fragrance to the incomparable climatic conditions of the Trentino mountains.
The winemaking cellar is equipped with the most modern technologies, hidden in a building harmoniously inserted into the landscape, with a suggestive wave roof that recalls the Trentino pergola vineyards. The building also includes a beautiful museum, to find out everything about the Trentino winemaking tradition and the production of the Classic Method, and a shop where you can buy the entire range of Trentodocs by Rotari. Among them, the Rotari Brut Rosé it is a cuvée of Pinot Noir and Chardonnay, perfectly balanced: the former gives the structure and aromas of small red fruits, while the Chardonnay, on the other hand, gives freshness and elegance, with floral notes. After resting on the lees for over two years, it has an elegant perlage and a silky and consistent character; the savory finish makes it suitable not only as an aperitif but also in combination with fish appetizers of the holidays. Try it with our red prawn carpaccio.

The recipe: Carpaccio of red prawns

Ingredients for 4 people
800 g red prawns
200 g peanut oil
100 g orange carrots
80 g currants
50 g purple carrots
30 g ginger
4 g fennel
extra virgin olive oil
salt and pepper

Method
Peel the carrots and cut them first into slices and then into strips about 3 mm thick; cool them in ice water for 30 minutes. Clean the prawns, removing the shells and heads, keeping the latter aside; cut the back with a sharp blade and extract the intestine.

Spread the shrimp on a lightly oiled sheet of food film; cover them with another sheet of oiled film and beat them with a meat mallet, until a homogeneous layer is obtained, about 4 mm thick; let it rest in the freezer, until the pulp has hardened, forming a compact plate.
Peel the ginger, grate it and squeeze the pulp, in order to obtain the juice. Remove the two sheets of plastic wrap and arrange the shrimp carpaccio on a plate. Drain the carrots and dry them well.

Prepare an emulsion with a couple of tablespoons of extra virgin olive oil, ginger juice and a pinch of salt and season the carrots.

Heat the seed oil to a temperature of 180 ° C and immerse the shrimp heads in it for 1 minute, then drain on kitchen paper. Distribute the prawns at room temperature on the plates, complete with the seasoned carrots, the chopped fennel leaves, the currants, a drizzle of extra virgin olive oil, a pinch of salt and a grind of pepper; garnish with fried shrimp heads and serve.

How to cook a perfect 3 Michelin star Toast – Italian Cuisine

Homemade, from brioche bread to artisan cooked ham: simple but ambitious

What you need for 1 brioche bread
375 g of flour 0
140 g of butter
125 g of Manitoba flour
125 g of egg yolks
75 g of eggs
25 g of sugar
15 g of salt
5 g of dry yeast

What you need to fill the toast: caciocavallo, artisan cooked ham

For the brioche (2-liter loaf tin)
Collect all the ingredients in 100 g of water in the planetary mixer, leaving the butter and salt aside. Knead until a homogeneous consistency, then add salt and butter and continue to work until the dough is smooth and compact and comes off the edge of the bowl (well strung). Put it to rise in a covered container for about 2 hours at 26 ° C (the volume must double). Finally, obtain a 750-800 g loaf and arrange it in the mold; let it rise for about 1 hour at 26 ° C. 5. Cook it at 180 ° C for about 40 minutes. Remove the brioche from the mold and let it cool.

To fill the toast
For each toast, cut 2 slices of brioche bread 1.5 cm thick. On one slice place the finely cut cooked ham, on the other two thin slices of fresh caciocavallo.
Bake at 170 ° C for 6 minutes. 7-8. Then close the toast and toast it in a pan for 2 minutes per side. Serve immediately, hot.

For the ham
Prepare the ham yourself, following our director-cook Niko Romito: chop rosemary, sage, thyme, marjoram (10 g of each herb). Season 1 kg of capocollo with 14 g of salt and the chopped herbs, wrap it in aluminum foil and cook in the oven at 68 ° C for 12 hours. Finally, take it out of the oven, let it cool and remove the aluminum wrapping. Cover it with plastic wrap and keep it in the fridge.

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September, let's go back to toast! All wine events (and more) – Italian Cuisine

For many, the holidays are over, but at the weekend we can continue to have fun and relax. With a glass in hand among the vineyards, but also discovering how a balsamic vinegar is born or the path of milk to cheese

The office, school, going out with friends: little by little, everything is returning to normal, or almost, because we always have to deal with masks, disinfectant gel, distance and all the precautions related to Covid-19. Small, but important gestures that allow us to be together again and also to participate in those events that in recent months we have seen canceled or postponed. It starts again from here too. And, then, here are the food and wine initiatives scheduled for September.

Sforzato and pizzoccheri in Valtellina

From 11 to 13 September the city of Tirano hosts the sixth edition of the wine festival Heroic Red. It will be a weekend to savor the Valtellina at 360 degrees with tastings, music, meetings to discover the excellence of the territory, itineraries among the terraced vineyards and in the historic center, guided tours in the palaces and culinary experiences. Twenty-nine wineries producing Vino Sforzato offer tastings of their wines in three elegant locations in the historic center of Tirano: Palazzo Salis, Palazzo Merizzi and Palazzo Marinoni to create the perfect combination of oenology, culture and hospitality and offer visitors an experience made of history , scents, aromas and culture that the territory offers. Also in Valtellina, every weekend in September, in Teglio, thanks to the initiative Pizzocchero d’oro, you can taste the pizzoccheri and the typical products of the territory thanks to themed menus offered in restaurants and farmhouses.

Franciacorta in the cellar

On 12-13 and 19-20 September the autumn appointment with the Franciacorta Festival, a widespread event to discover the territory of the famous bubbles among wineries, restaurants, producers. On the official website you can discover all the places affected by the event and all the planned initiatives and you can also make a nice test to find the event that's right for you including dinners under the stars, aperitifs at sunset, pedaling through the vineyards, walking in historic centers, guided visits to sites of interest, picnics among the rows, pairing with sushi and spit. For example, the Berlucchi winery among other things it offers a brunch at the castle: the tour of the historic cellar is followed by a brunch in the panoramic vineyard of the Berlucchi Castle, accompanied by live music. The gourmand box is combined with the 3 Franciacortas of the Berlucchi '61 line. Reservation required.

Cellars open during the harvest

With Open Cellars in Harvest in the months of September and October, the wineries associated with Wine Tourism Movement will open their doors to visitors again with visits to the vineyard and tastings, wine trekking and traditional pressing to experience the magic of the grape harvest from Piedmont to Sicily. New this year will be the first edition of Picnic in Cantina: on the weekends of 19-20 September and 26-27 September, the largest picnic in Italy will take place, a "strictly chic" picnic with a glass of wine in hand , to savor the wine tourism areas even in times of social distancing and rediscover the luxury of simple things and life in the open air.

Alassio, A sea of… champagne

Destination for the weekend? A Sea of Champagne! This is the title of the event dedicated to bubbles which returns to Alassio on 20 and 21 September with its eighth edition. At the Diana Grand Hotel you can taste over 120 of the best labels from over 40 French maison, accompanying the wine with fine products of the land and sea. Also on the program are masterclasses with illustrious names in the world of wine, gala dinners, sensory analysis sessions, a national preview of the truffle of the Alba Truffle Fair and cocktail presentations.

Gastronomic September in Parma

Until 30 September a widespread event will bring the culture of food to the Parma area with many events, from solidarity dinners to storytellers in the tavern. Here you can learn more about the Gastronomic September program, or on the official website www.parmacityofgastronomy.it.

Open Acetaie in Modena

How is a balsamic vinegar born? You can see it with your own eyes by visiting the vinegar factories and talking to the producers: the appointment is with Open Acetaie, organized on 27 September by the Consortium for the Protection of Balsamic Vinegar of Modena PGI and the Consortium for the Protection of Traditional Balsamic Vinegar of Modena PDO. Throughout the province of Modena about thirty vinegar producers will offer tasting tours accompanied by walks in the vineyards, harvests of the children and demonstrations of cooking the must, live music and snacks based on typical specialties of the territory, from Lambrusco to crescentine, up to pies with ancient fruit jams.

Trentino in a jar

On weekends in September, but also in October and early November, fourteen farmhouses located throughout the Trentino area offer experiences from harvesting in the field to creating the fruit preserves offered by nature. Find it here the Trentino program in a jar to choose what you want to do: pickled vegetables, onion and apple sauce, but also black cabbage pesto, apple strudel jam.

Milk celebrating in Trentino

An event for young and old to discover the path of milk, from milking in the malghe to cheese tasting. Milk in celebration is scheduled for 12 and 13 September at Alpe Cimbra with workshops for making caciotte, butter and canederli, but also trekking and bike tours in the mountains, games and picnics in nature.

Sea plastic in Rome

The second edition of A-SEA PLASTIC, the plastic free Eco Festival, returns to the Tourist Port of Rome, in the territory of the X Municipio and to Ostia Antica, from 19 September to 10 October. The aim of the festival is to raise public awareness on the issue of plastic pollution (widespread also in the kitchen) to the detriment of the seas and to underline how this material, appropriately recovered, can transform itself from plastic into the sea into "plastic to love ". On the key days of Saturday 26 and Sunday 27 September, debates with environmental protection experts, talk-performances, live painting, live music concerts, workshops for children will alternate and you can also participate in the "Explorations between nature and history" , six guided walks to discover and learn how to protect the territory of Ostia and Ostia Antica.

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