Tag: years

50 years with strawberry – La Cucina Italiana – Italian Cuisine

The new May issue is on the newsstands: an inviting strawberry tart red on the cover. Today as exactly fifty years ago. Discover the 1969 cake

The nine years are all important for La Cucina Italiana which, born in 1929, celebrates significant birthdays. In 1969 the magazine "opened the door" and for the whole year a coccardina published under the head remembered the anniversary. In May the cover was dedicated, just like this year, to a strawberry cake, a fruit that reaches its peak of goodness this month. Here are the two photos in comparison. Below, the recipe from 1969, while for today's one, run to the newsstands!

The cover of the May 1969 issue and the one you find today at the newsstand

Strawberry cake

Ingredients

500 g strawberries, 400 g flour, 270 g butter, 250 g caster sugar, 150 g almonds, 100 g icing sugar, 12 eggs, 1 liter of milk, Galliano liqueur, a sachet of vanillin, Cognac

Method

Pour the flour on the pastry board, make the fountain, put in half g 260 of chopped butter and a little softened, then knead it with uend flour, a little at a time, plenty of cold water enough to have a paste of the right consistency; without working a lot, make a ball with the dough, wrap it in a sheet of wax paper and put it in the refrigerator for about two hours. Immerse the almonds in boiling water for an instant, then peel them, spread them on a plate and place them in a preheated oven to dry well, they will not have to color, then remove them and let them cool. Clean the strawberries, wash them in very cold water and let them drain. Pour the icing sugar into a bowl, add about half a glass of liqueur and half of the cognac and mix until the sugar has melted, then add the strawberries, mix gently so that they can all flavor well, place a plate on the pan and store them in the refrigerator. Put the almonds, now cold, in a mortar and, from time to time, add a little granulated sugar, crush them well until they become powdered; sift the powder and also crush any crumbs left on the sieve. Allow the milk to cool. Butter a cake pan with high edges and possibly hinged with a diameter of about 24 cm. Remove the dough from the refrigerator and roll it out with a rolling pin making a disc wide enough to line the bottom and edges of the mold, then coat it, trim the dough at the edges so that it is all the same height and with a fork strain the bottom. Pour into a bowl eight rolls and four whole eggs, the vanillin and the remaining granulated sugar: with a small whisk, beat energetically, quidni, gradually add all the warm milk, mix in the almond powder, pour everything into the mold, finally pour it into the mold put it in a preheated oven (180 ° C on the thermostat) leaving it for about an hour (when a stick immersed in the cream comes out dry the cake is cooked); remove it from the oven and let it cool, then place it on a serving plate. Drain the strawberries from the liqueur, place them on the cake and serve. If the cake should wait, keep it in a cool place (not for many hours).

From "La Cucina Italiana", May 1969

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KitchenAid, the food processor turns 100 years old – Italian Cuisine

Do you know how old the first food processor is? A century! Unbelievable, isn't it? From the first legendary model of H-5 mixer – still a design icon – up to the most sophisticated contemporary food processor, the KitchenAid brand it is woven with the history of non-human "domestic helpers", and in particular with kitchen helpers.

Of course, making bread with the Bible recipe is possible, with home-made sourdough and the dough stage that is worth a session in the gym (and it's really all health, anyway, eh …). But there were those who already in the distant 1908 had thought of giving help and relief to your arms with a heavy kitchen spoon: he was a baker from Ohio, USA. And it was the beginning of the KitchenAid story.

172447 With that image in mind, within 10 years Mr. Herbert Johnson designs a domestic appliance, model H-5 , precisely, and the KitchenAid brand is born. In 1920 the company patented the "Planetary movement" of the food processor. What is it? IS the rotary movement of the whips (normally 3), which thus manage to reach well every corner of the bowl, guaranteeing a homogeneous mixture. Still at the base of this appliance. In 1927 the refined G model was born, beloved by celebrities including the entrepreneur Henry Ford, the actresses Ginger Rogers, Marion Davies and Myrna Loy and the governor of New York Al Smith.

172450 At this point it comes into play the genius of a woman, who buys the company and makes it take off. It is about Josephine Cochrane, which many years ago (in 1886) revolutionized the kitchen world with an ingenious invention. Josephine was wealthy and full of interest, loved to organize dinners and receptions and wanted a machine that washed dishes quickly and without splintering. And so he invented it: the first dishwasher mechanics of history. At first they were used only in large hotels; in 1913 she also patented the machine for domestic use. In 1949, KitchenAid fulfills Cochrane's dream by introducing the iconic KD-10 dishwasher to the market, bringing with it such innovative technology and design that it is still a source of inspiration for designers.

From that moment, the product range began to grow and, in 1986 – the year the first refrigerator was launched – KitchenAid became part of the big family Whirlpool. From 1994 the colors explode: petal pink, sun yellow, sea green, cobalt blue, imperial red, satin chrome, antique copper … They are the bright colors that become the brand's distinctive trait KitchenAid, which in the meantime is expanding its range of small household appliances: blenders, toasters, an espresso coffee machine etc.

A decade ago, in 2008, another key milestone: a full range of products is introduced on the European market built-in solutions which embody the perfect synthesis of iconic design, artisan quality and excellent performance. This line, celebrated and desired by gourmets all over the world, will find its highest expression in 2010 in theinnovative Chef TouchTM system which, for the very first time, allows you to to experiment in a domestic environment the professional technique of vacuum cooking.

Today, a hundred years after that first, legendary appliance, KitchenAid presents one Limited Edition of the Artisan Food Processor (in the cover photo) in an exclusive version Misty Blue, a soft and elegant shade, inspired to the tradition of the brand and to one of the first models introduced on the market. The new Robot also stands out for its flat whip with flexible edge and for a new bowl, highly sought after both in aesthetics and in the use of latest generation materials: a titanium reinforced ceramic able to resist chipping, cracks and stains, as well as being suitable for use in the microwave, in a traditional oven (up to 250 degrees Celsius). A series of unique details, like the logo in retro style and the cover of the hub for accessories decorated to commemorate the centenary, complete the appliance. And, again in honor of the birthday, KitchenAid launches a 29 cm vacuum machine, a new proposal small in size but with great performances. Innovation continues …

Aurora Quinto
March 2019

DISCOVER THE COOKING COURSES OF SALT & PEPE

The first 100 years of the Negroni – Italian Cuisine

Since 1919 the world has been enjoying the Negroni. A record goal for a cocktail that brings its first courses very well and with great class 100 years. A long period of time that has seen him conquer the world, becoming theItalian aperitif more drunk on planet Earth. And he has seen it succeed even in the United States, ie the land to which somehow (also) the births must. Yes, because the Negroni is the variant Italian (but it would be more correct to say "Florentine" since he was born at the Caffè Casoni in via de 'Tornabuoni)American, a very fashionable cocktail between nineteenth century and the twentieth century, whose recipe was "revised" by the adventurous With you Camillo Negroni and from the bartender Fosco Scarselli, looking for a more robust cocktail.

The recipe therefore kept red vermouth and Campari bitters but replaced soda col gin, to give a stronger and greater touch gradation, but without changing the color. And finally one was added lemon slice, then replaced with orange, to the cocktail served in cups from hearty. Ice, probably at the beginning no: too expensive and difficult to find. This is how the "American in the manner of Count Negroni" was born, soon to become "Negroni" for everyone and everywhere drink able to gather in a glass America, England and Italy.

Simple? Yes but only if …
The Negroni recipe is indisputable: a third of red vermouth, a third of bitters and a third of gin. Simple? Less than it seems, given that these three ingredients have different intensities and weights, and therefore tend not to blend uniformly. So here's a first one makeup "Stolen" from the barman: the three liqueurs must be placed in this order gin, vermouth is bitters and the glass must be a low tumbler and very cold, already filled with ice. Beware of the "ice factor": it must be very cold (the ideal is a temperature between -18 and -23 ° C), because so yes melts slowly without watering the Negroni too much and keeping his character until the last sip. Others secret from professionals: it is not enough to mix it must also "raise up" the ice inside a highball, the shaped glass cylindrical.

Go with the twist. Even wrong
Such a timeless and contemporary cocktail could only inspire i mixologist from all over the world who have created so many "twist". Some very successful. From the creativity of Giorgio Bargiani, today star of the award-winning Connaught Bar in London, was born on Martini Negroni cocktail, which from Florence ended up in the drink lists of the best places on the planet. Although the first revisitation of the Negroni made in Italy, and immediately became famous, is the Cardinale: 3/6 of gin, 2/6 of dry vermouth and 1/6 of Bitter Campari. To create it over the years 50 has been Giovanni Raimondo, barman of the Hotel Excelsior in Rome, for the cardinal Spellman, nicknamed "The American pope", who did not disdain the "sweet life" of via Veneto. Although, perhaps, the best proof of planetary fame del Negroni is in the success of his "I wish but I can not": that is that Wrong Negroni, which would not exist without the "correct" one. To create it, in Milan, over the years 70, was Mirko Stocchetto of the Bar Basso, which for an involuntary exchange of bottles, used it brut sparkling wine instead of gin. And a few others mistakes they were so easily forgiven …

Manuela Soressi
March 2019