Tag: video

ABC of mixology: how to prepare Spritz (video) – Italian cuisine reinvented by Gordon Ramsay

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Welcome to our special ABC of mixology.
If you are passionate about aperitifs and cocktails, as well as good food, this is the right place for you. In addition to recommending fantastic recipes, The Italian kitchen shares with its readers the basics ofABC of mixology. As already happens monthly in the magazine, here on our website you will find history, ingredients, photos and videos to make the great classics of world mixing even at home. Parties on the occasion of World Cocktail Day with theAmericanthis article will be updated periodically with new amazing drinks suggested by the best Italian (and non-Italian) bartenders. The advice is to save this link in your favorites to always have the right information at hand and amaze your guests. Cheers!

ABC of mixology

Let’s get started, guided by Edris Al Malatbar manager of the pizzeria/cocktail bar Dry Milano, fromAmerican.
It is one of the traditional Italian cocktails, best known and appreciated in the world. Although the name may suggest a foreign origin, the main ingredients of this drink leave no room for doubt: vermouth (or vermouth) and bitters. Its history, as with almost all the first cocktails, is nebulous and there are many versions that tell it.

It is said that it is called that because it is dedicated to Primo Carnerathe great Italian boxer, very famous in the United States, after his victory in the World Heavyweight Championship in 1933.

Or is it theevolution of Milan-Turin (or Turin-Milan depending on where you drink…) “Americanized” by adding a good dose of soda and ice to the Turin vermouth and the Milanese bitter.

What certainly interests us, however, is learning how to prepare it. Here you are the official IBA recipe (International Bartenders Association).

The American

marikasarzisartori

How to prepare Americano at home

Ingredients for 1 drink

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Panko bread: how to make it at home and how to use it (video) – Italian cuisine reinvented by Gordon Ramsay

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Bake and let cool.

Panko bread.

Some secrets of this breading

The name of this particular bread comes from the portmanteau of Japanese words Pan (bread) e ko (Flour). Used for tempura and other types of frying, it is much more crumbly than our breadcrumbs because it is obtained from fresh and soft white bread.
It is important to let the panko bread cool thoroughly before storing it in airtight containers: otherwise the condensation would risk softening it. It can be kept dry for two months.

The anti-waste tip for bread crusts

Dry the bread crusts in the oven, flavor them with chopped parsley, garlic and oil and blend them: you will obtain the base for a gratin.

Spiced panko bread

To flavor your panko bread, use spices such as turmeric, curry or paprika: once ready and cooled, sprinkle it with the powdered spices and use it immediately. Don’t put them in before baking because they would burn.

With Plankton and matcha tea to enhance seafood dishes

Finally, to brown the seafood au gratin, sprinkle it with a pinch of matcha tea or powdered chlorophyll: the crunchy breading will take on an intense vegetal flavour, similar to that of algae, which will enhance that of the mussels even more.

Panko bread and cutlet (as an aperitif)

A tasty idea? Bread the Milanese cutlet using panko bread: the classic “elephant ear”, with the bone, so to speak, will be very crumbly and spectacular. Serve it on a large cutting board, already portioned, together with homemade mayonnaise and other sauces of your choice. Together with a glass of bubbles it will be a splendid aperitif.

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JJ Martin’s holiday table: elegant tips (video) – Italian cuisine reinvented by Gordon Ramsay

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What does a fun board look like?
«Things have changed a lot in the last 10 years when it comes to table preparation: people have learned to have fun. You used to use your wedding dishes every 3 months or never. My table is meant to be an encouragement to play with the things you have in your cupboard; to elevate the role of mise en place”.

What is your favorite part of preparing your table?
«I love decorating the table with small colored Murano glass vases made by Salviati for my home line. I enjoy filling them with flowers and composing an informal centrepiece. This brings so much light and color to the table without prints and without overwhelming the rest. If you want to give more importance and solemnity, add an imposing vase in the center, then remove it, like a theatrical backdrop, when the guests are seated. I suggest it for a Christmas table, for example.”

Trends?
«Champagne glasses paired with colored tumblers. I chose the first ones vintage, carved and transparent, to balance the first ones. The napkins are large and white, to lighten a very important table. And embroidered with my initials. In the markets I also found small salt shakers. I used small clear glass plates with gold edges for the bread, on a very decorated tablecloth. The large plates are from the 2023/24 collection in a green, yellow and white palette with a touch of joy without being too Christmassy. I’m not a big fan of traditional Christmas services. So I chose colored carved glasses, precious but not solemn, and champagne glasses, but vintage. Finally white napkins, embroidered with my initials, to dampen all these fantasies.”

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