This is a condiment that you can use both for pasta and for a lasagna, or for dessert cannelloniand both for a second course based on meat or fish. It is prepared simply by cooking the mushrooms cut into small pieces in a pan with butter and chopped shallots. Then add a little fresh cream and season with salt and pepper. When the sauce has thickened a little it is ready to be used in your favorite preparations. You can also blend it and enrich it with some parmesan to make it tastier.
Cream and mushrooms is the perfect condiment for pasta, meat, fish and even vegan dishes if the cream is vegetable.
annick vanderschelden photography
Morels and fish: the surprising combination
We talked about pairings with fish and in particular we want to offer you the halibut fillet, which has a meat very similar to turbot. You can, alternatively, use cod or perch. First, simply cook the fillet clean and deboned fish in the oven with oil, salt and pepper and a little white wine. It will be ready in 10 minutes. If you want, you can also cook it in a pan with a little oil or on a hot plate, but be careful to leave the heart tender. Then serve the fillet on a bed of cooked morel mushrooms with asparagus, also in season. You can prepare this accompaniment in the air fryer, in a pan or in the oven, always starting with raw mushrooms and vegetables.
Asparagus goes very well with morels because they both have a fairly delicate, but at the same time very recognizable, taste. This is a combination that you might not have thought of, but we suggest you try it!
How much we love tiramisu and how many ways there are to make it delicious. But what is the original recipe for tiramisu? Because many say they invented it but the real authorship lies with the restaurant Le BeccherieOfTreviso: it is there that the classic Tiramisu was born, in the version that, with sensational word of mouth, achieved Italian and international success. We invited the chefs into our editorial kitchen Manuel Gobbo and Beatrice Simonettinow at the helm of the restaurant’s kitchens, have prepared it for us – and above all for you, dear Readers.
Tiramisu, the original recipe
Ingredients for 10 people
Riccardo Lettieri
Method
Prepare the coffee with a 10-person moka, pour it into a bowl and let it cool to around 37°C (body temperature).
Meanwhile, whip the egg yolks with an electric whisk (or in a mixer) with the sugar until they have doubled in volume. The eggs should be frothy and very light in colour, the sugar inside completely dissolved.
Add the mascarpone to the eggs, mix it to dissolve it, then whip the whole mixture again with the whisk, until you obtain a consistent but soft cream, not too shiny.
Prepare a steel ring (ø 24 cm, height 5 cm), lining it with a strip of acetate (or baking paper) and place it on the serving plate. Spread a light layer of cream on the bottom, which will hold the ladyfingers of the base in place on the plate.
Quickly dip the ladyfingers in the coffee, let them drain and arrange them inside the ring, creating an even layer. When needed, break the biscuits to fill all the spaces.
Spread half the cream on the ladyfingers, in a layer of about 2 cm, and level it.
Make another layer with the ladyfingers, arranging them perpendicular to those of the base, then cover with the remaining cream. Spatula on the surface, to smooth the cream, and place in the refrigerator for 8-9 hours.
Remove the cake from the fridge, remove the ring and remove the acetate, then dust with plenty of cocoa.
There are 100 competitors: 80 from Italy and 20 from abroad; the youngest is 20, the oldest is 90. They are the finalists of Genoese Pesto World Championship, on March 23 at the Palazzo Ducale in Genoa. A key event for the Genoese and now not only for them. Because this competition, created to raise awareness the culture of the typical basil-based sauce, has crossed the borders of the region and Italy.
Genoese Pesto World Championship: how the competition takes place
Competitors now come from all over the world (even from Brazil), but in ten editions of Genoese Pesto World Championship there are two constants that fortunately have never changed: the playful spirit and joy that animates the race and the organizersand at the same time the regulation, rigid, which is faithful to the original pesto recipe. In fact, the competitors will have to prepare the pesto only with what is provided by the organizers, i.e. the ingredients of the recipe from the specifications of the Genoese Pesto Consortium: DOP Genoese basil from the Ligurian Riviera, Italian pine nuts, garlic from Vessalico (Imperia), DOP Parmigiano Reggiano, Sardinian flower, sea salt from the Trapani salt pans, DOP Ligurian Riviera DOP extra virgin olive oil.
What the Pesto Genovese champion wins
The 100 will compete in a first heat in the morning and then a jury made up of 30 expert judges – including we at “La Cucina Italiana” And a delegation from Alma, the prestigious international cooking school in Colorno (Parma) – will choose the best 10 for the final which will be played in the afternoon. Manual skill, colour, finesse, consistency and balance between the ingredients they will be the judging parameters based on which each proposal will be given a score. Up for grabs an olive wood pestle with a gold-wrapped handle worth around 2 thousand euros and worldwide fame, which is priceless.
What to do in Genoa during the Pesto World Championship
March 23rd will be a party, even before a race, hosted by Roberto Panizza, director of the championship, together with Marisa Passera, historic presenter of Radio Deejay, which will involve the entire city. The World Pesto Championship final will in fact be the highlight of a long series of events dedicated to the culture of pesto, but also to fun. Among those that will be held on March 23, the Children’s Championship organized by the Consorzio del Basilico Genovese DOP, the Lollipop Choir with 20 choristers of all ages who will interpret theAnthem of the World Championship written by the band Buio Pesto. Meanwhile, outside the championship, there is a rich calendar. For example the March 21st a guided tour of the botanical garden with the theme “Essence of botany. Journey through perfumes, from the table to public greenery” and on March 22, in the Sala Trasparenza della Regione, a series of talks on the present and future of pesto, from the presentation of Genoese Pesto Revealed, that is, the presentation of the book by photographer Craig Wales, to a scientific research on the formula for the perfect pesto coordinated by Ben Thuriaux, before an inevitable demonstration on how pesto is produced in a mortar. Obviously it will be a special occasion to taste pesto: all week in Genoa there will be the “Ligurian Restaurateurs’ Pesto Week”who participate in the promotion of traditional cuisine in collaboration with Ascom, Confesercenti and Genova Liguria Gourmet (the complete program of the long weekend is on www.pestochampionship.it)
«Almost twenty years of work on the Mortar Pesto World Championship have changed the perception that the world has of our sauce”, said championship director Roberto Panizza. «The road is still long, but we think we have actively supported this growth: when we started, finding pesto in many medium-high range restaurants was almost impossible, whiletoday even the most prestigious establishments offer it to customers. The championship’s work to promote the tradition of pesto and its recipe is therefore well underway and we are equipped to face the next twenty years.”
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Omelettes with pesto, green beans and potatoes: the video recipe
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