Tag: trendy

Pinky toast: the recipe for trendy Fancy Toast – Italian Cuisine

American toasts are open, colorful, healthy and very fancy. Queso in total pink is one of those you like in Milan – and that you can easily do at home

Trends are born on the West Coast of the United States, California, and Open Toast is one of them. Nothing so new in reality, but a slice of bread in a cottage, topped with topping (and up to here it is an Italian bruschetta or a Danish smorrebrod) but colorful. In San Francisco, the city of love, what is in fashion is colorful, healthy, multi-ethnic and with tacos and poké, open toast is also in trend. The most famous? Avocado toast.

For us, the toast is closed between two slices of bread, cheese and ham. For Americans, it is a grilled cheese sandwich (that is also in fashion), but the Open toast is made differently, but just as simple.

Here's how they prepare it from Fancy Toast, a Milanese fast food chain that imported the idea from California to Italy – and explains the secrets to do it.

The bread
The slice of bread must be high, that of Fancy Toast is 2.54 centimeters high, toasted to perfection in their original Californian toasters, the same ones they use in the West Coast. The best bread is cereal bread, made with sourdough and a little salt. After the plate it must be crunchy on the outside, even better if on the edge of the scorched, extremely soft inside, warm and fragrant.

The cream
The second element is the cream, or mash, arranged in a zigzag! Each self-respecting open toast has its own cream or mash (from English to mash, "reduce to pulp"!) Arranged in a zigzag, directly from the pastry bag, on the slice of bread that serves as a base, for create a perfect contrast of textures.

Topping
Above the cream or mash are the ingredients of your favorite toast! Meat, fish, vegetables, fruit and sweets of all kinds, is really worth everything. Just be colorful, fun, carefree and bring the West Coast to mind

The sauce
On open toast you don't settle: the sauce goes there, and that's it, as in the States. Arranged in zigzag, it gives the final touch. Mustard dressing, passion fruiti sauce, yogurt sauce and honey sauce: here too, there are no limits.

Pinky toast
The trendy recipe is the pink one, of course, that of Pinky Toast with beetroot humus, diced avocado, radishes, dried fruit, sprouts and edible flowers. Served with parsley creme fraiche.

Made in Italy to discover: buffalo meat is trendy – Italian Cuisine

A yellow casket of stone-ground flour encloses a filling of buffalo meat, aglianico grape chutney and orange peel and provolone del Monaco. It is the exquisite sandwich, made by Chef Cristiano De Rinaldi (under the recipe), winner of the contest dedicated to the Italian panino in the context of Bufala Fest 2019, an event that celebrates the wisdom of the products that originate from the Neapolitan territory local buffaloes. Not just mozzarella, but meat in the first place and other delicacies. Italy is increasingly a country of buffaloes and this unique food and wine festival in its kind confirms the tricolor taste for this animal bred in the Bel Paese, whose breed is called indeed Italian buffalo.

Of course, we are all admirers of cheeses and in particular of mozzarella cheese which is produced thanks to the milk of these animals (by the way, do you know how to recognize the true buffalo mozzarella?).

But what about the meat? It is a meat lean and very rich in protein, really special as a taste (similar to bovine but slightly sweeter) and as a nutrient supply. In fact, meat proteins are not all the same: vary according to breed, cutting and cooking. For example, raw beef has a protein content that ranges from 15 to 20 grams. The buffalo has it 20 gr, and only 99 kcal per 100 gr!

Not for nothing during the days of the Bufala Fest, which took place at the beginning of September, thousands of people have discovered and appreciated the burger and buffalo meat sausages, asking for information from the chefs – many, even starred! – on the best way to prepare them. "We value this as a success – he explains Antonio Rea, organizer of the event – precisely because the payoff 'not just mozzarella' intends to enhance the entire buffalo supply chain and also push less well-known but high-quality products ". People in fact inquired about the sales points of this meat, which was less and less difficult to find on the market. Most homegrown buffaloes are bred in Campania (80%) especially for the production of milk for the production of mozzarella; other buffalo farms are present in Sicily, Lombardy and Lazio. [Nella foto: da sinistra Francesco Sorrentino (Organizzatore), Domenico Raimondo (Presidentre Consorzio Mozzarella DOP) e Antonio Rea (Organizzatore)]

"Of course only dairy products are needed for the production of dairy products female buffaloes, – explains Vincenzo Marotta, coordinator of the Workshops – therefore the males would be destined to the consumption of meat and a development of the market in this sense would allow a virtuous process in breeding of these animals, where otherwise the annutoli, the small male specimens, end up sacrifice uselessly. Try the buffalo meat and choose that one nostrana! Really, it is absurd to buy meat that comes from the other side of the world when in Italy we have of it excellent".

Mozzarella was obviously the protagonist of the Bufala Fest, an event realized in collaboration with the Consortium for the Protection of Mozzarella di Bufala Campana Dop, but this year named precisely "Bufala Fest – not just mozzarella", promoted by the creative posters that decorated Naples, created by the art director Marco Marotta. And many workshops and contests have been dedicated to meat … Seventeen events on the bill, between music (Sal Da Vinci, Anna Tatangelo, Mario Venuti, Maria Nazionale, Neri per Caso, Nicola Siciliano, VMonster, Francesco Da Vinci), workshop, comedy, art. The Pulcinella trophy, dedicated to the piazzaioli (and during the event was presented Go 'Schietta, the first, revolutionary pizza container completely biodegradable) and showcooking with star chefs of the caliber of Tano Simionato, Paolo Gramaglia and Paolo Barrale. To lead the work of the contest area and on many occasions also dinners & c., Il very good Chef Antonio Arfè.

Bufala Fest, sponsored by the Campania Region and the Municipality of Naples, then gave space to tbefore beautiful reality that a Naples and surroundings revolve around the buffalo supply chain. Such as Biancamore, a company of Paestum that pampers the skin with buffalo milk and sends its own cosmetics in all of Italy and the Nino Cannavale pastry chef, who actually works stolen from the Camorra.

Let's go back to our contest sandwiches stuffed with buffalo meat made in Italy.

Here are the winners with the recipes written by them!

Sandwich no. 1 – Cristiano De Rinaldi

For the bread: stone-ground flour type 1 fermentation with yeast. For the filling: 200 g of Campania buffalo meat, (real cut – this is what I use to make hamburgers and is recommended); 100 grams of provolone del Monaco made in flakes and put on the meat after cooking (preferable to medium cooking for the buffalo) as if it were raining! On the two sides of the bread spread the Aglianico grape chutney with orange peel (75% grapes, 25% cane sugar, 5% orange peel).

Sandwich no. 2– Antonio Ranieri

The sandwich is called "drunk chub". The ingredients are Bourbon bread, misticanza, buffalo burgers, buffalo shredded caramelized peaches and ginger, reduction of Primitivo di Manduria with buffalo butter, toasted hazelnuts. To start, prepare the caramelized peaches: peel the peaches and cut them into cubes, brown them with extra virgin olive oil already warm in the pan and add brown sugar and ginger. Add water flush and when cooked, blend half the mixture and add them again. Reduction of the Primitivo di Manduria: bring a glass of Primitivo di Manduria to a boil in a saucepan; over low heat add buffalo butter and stir until creamy.

Toast the hazelnuts in a pan. Proceed to cook the Campania buffalo burgers. Toast the Bourbon sandwich and compose it in the following way: base, mixed salad, burgers, stracciata of buffalo, a spoonful of caramelized peaches, 5/6 drops of reduction of Primitivo di Manduria with buffalo butter and toasted hazelnuts.

Sandwich no. 3 – Davide Di Meo

The sandwich is called Phlegraios. From the Greek phlegraios = ardent, it is an explicit reference to the territory of the Campi Flegrei. Only five simple ingredients: eggplant parmigiana with cannellino tomato, stracciata of buffalo, chopped Neapolitan curly basil, Cistecca Montese and its classic baguette. Generally of beef, I proposed the Cistecca in the buffalo variant. The meat is processed on Fry Top stone. With quick movements of spatulas, I cooked the meat, being careful not to lose the juices. Before finishing cooking, I added the parmigiana and let it blend. I stuff the baguette, cooked on the grill, and I go to lay the stracciata of buffalo and the chopped basil.

Jonas Fiore
September 2019

DISCOVER THE COOKING COURSES OF SALT & PEPE

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Non-alcoholic beer, more and more trendy – Italian Cuisine

It is undoubtedly one of the food trend of 2019, thanks to a growing offer and a parallel increase in consumption and appraisers. Let's talk about the non alcoholic beer, a drink that made a lot of talk about itself in the summer but whose consumption, thanks to its taste and its peculiar characteristics, is destined to extend to the other seasons of the year.

Totally alcohol free or a low alcohol content, which in Italy cannot exceed1.2%, non-alcoholic beer has found wide acceptance even among the celebrities Italian and international who, despite not giving up convivial moments and the pleasure of a beer in company, have publicly declared their choices alcohol free.
In fact, more and more often, the choices consumers make at the table are dictated by general attention to them Welfare.
So watch out for foods that end up on the plate, with an organic market growth and proposals like pokes and power bowls that intercept this "good all round" food request, but also drinks. Non-alcoholic beer seems to respond to this growing attention to well-being and the need for lightness, thanks to theabsence of alcohol and to thelower caloric intake of the classic blondes, and so the market for non-alcoholic beers has expanded in terms of supply but also of sales, in Italy and abroad.
To convince, of non-alcoholic beer, I am also aroma is taste that thanks to the research that the producers have conducted in recent years, they are increasingly similar to those of the much appreciated Lager and Pils.

Non-alcoholic beer: when to choose it
The process of production of non-alcoholic beer, through alcohol subtraction techniques at the end of the process or dilution techniques that control its development, allows to have a beer that is particularly suitable for those who cannot take alcohol – like women in pregnancy, who has to get to the guide or has health-related limitations – or those who generally prefer to reduce alcoholic beverages in their diet, without depriving themselves of the pleasure of convivial moments.

As we said, the offer of non-alcoholic beers combining the need for moderation and taste has greatly expanded in recent years to meet the needs of new consumers and, even on supermarket shelves, new labels have appeared to choose from.
Among these, one of the most recent is the Heineken® 0.0, a beer with zero alcohol content that contains 21 calories per 100ml, then 69 calories for each 33cl bottle, and is distinguished by its fruity notes and soft and malty body, obtained through a patented alcohol removal process which is evaporated gently without stressing the product, within a double processing cycle.

Editorial board
September 2019

DISCOVER THE COOKING COURSES OF SALT & PEPE