Tag: zero waste

Ever tried panettone meatballs? The pastry chefs’ recipe – Italian cuisine reinvented by Gordon Ramsay

Never tried them Panettone meatballs? Two young and talented pastry chefs thought of it, Marta Boccanera and Felice Venanzi, APEI pastry chefs followed by the legendary Iginio Massari as a mentor. You can find them in the laboratory Grué pastry shop in Rome, where in addition to producing a range of fantastic creations, they also have a light catering section. Here it occurred to them to think of panettone meatballs, an intelligent and tasty recipe for recycling leftover panettone, which you can easily replicate at home.

Pastry chefs by personal choice and not family tradition, Marta Boccanera and Felice Venanzi have fueled the love for sweet art since 2008. Dissatisfied with the course of study undertaken – Political Science and International Relations for Felice, Mechanical Engineering for Marta – they decide, one step away from graduation, to revolutionize their lives by taking a high quality pastry shop among the most popular in Italy. After having worked with some of the most renowned pastry chefs in the Bel Paese and having continued to train with specialist courses, they set their sights on Rome. In 2014 they opened Grué where, from the beginning, they prepared their desserts without using semi-finished products and with high quality ingredients starting from butter, in a cutting-edge laboratory. In November 2022, Gambero Rosso’s “Pasticceri & Pastry Shop Guide 2023” awarded him the Three Cakes, which they confirm again this year and add the Best Digital Communication award. Another important recognition for 2023 is the inclusion in the list of “Best Pastry Chefs in the World – Luxury Pastry in the World by Iginio Massari”. The great Master Pastry Chef from Brescia is their mentor, also present in the romantic moment when Felice asked Marta for her hand last May during the Dolce Amore event in Naples.

RICCARDO ROBERTI

Iginio Massari he could be the grandfather of these two courageous pastry chefs who decided to give up everything to dedicate themselves to their passion, pastry making. Following the path indicated by a legend like the Maestro from Brescia is the best choice they could make for their professional career, they have no doubts. They had already met the Maestro before at a pastry making course – Marta remembers very well the first day in which Massari entered the classroom, wrote a greeting phrase with chocolate and stated succinctly «if you don’t know how to write something like that, don’t can you ever be a good pastry chef, because this is the pastry chef’s pen” – then they called him as a consultant in 2015. They were 5 really intense days, they both remember, in which everyone was called into question, weighed and weighed, everything ‘operated thus taking the path of success we know today. The first recognition comes with their chocolate panettone Gianduiosowhich wins the prize Best artisanal chocolate panettone in Italy in 2018. From then on, the path takes the right turn thanks to experience, study and continuous testing.

Vegetable Soufflé Recipe | The Italian kitchen – Italian cuisine reinvented by Gordon Ramsay

Its name comes from the French verb souffler, which means to blow: the souffléIn fact, it’s all about air. A perfect soufflé it swells during cooking and it feels soft and light; it is not the same as flan which is cooked, always in the oven, but in a bain-marie.

The secret to the success of the soufflé is the egg whites which must be whipped until stiff and then incorporated into the rest of the mixture. Soufflé can be made with many ingredients: in this case we show you a vegetable souffléperfect for to recycle vegetables left over from other preparations.

Also try the cheese soufflewhich can be a recipe for recycling leftover cheeses, and the Spinach, gorgonzola and walnut soufflé.

Bruno Barbieri’s tagliatelle (also recycled) – Italian Cuisine

Tagliatelle? Bruno Barbieri gives us a classic recipe and a tantalizing recovery version of the great Romagna classic. Plus his twist: a voluptuous parmesan fondue. These are two of the dishes described in his new book This is how it’s done! 75 recipes crazy good and easy to do with the help of chef (Cairo Edizioni), out on November 27. She told us some curiosities in advance.

The new cookbook by Bruno Barbieri

The interview

The book is called That’s how it’s done!: Doesn’t that sound a little intimidating from a great chef like yourself?
«That’s how it’s done! It might even seem like a strong expression, he’s right. In reality this recipe book wants to tell what people want and are looking for. It all comes from my work on social media: people were constantly writing: “How do you do it?” Consequently, the book was born, to satisfy all those curiosities and culinary urgencies. Inside there are very simple dishes, those for students away from home, such as pasta cacio e pepe, penne all’arrabbiata, but also the great Sunday family dishes. And, to end on a high note, the world of desserts.”

She is also known for being the judge of MasterChefa haute cuisine talent: why such an “easy” and homely book?
«Because over the years I have changed the way I approach people. Until a few years ago, chefs wrote books only for self-celebration: it was always from chef to chef, never from chef to the public. Today we need to be simpler and more direct. I would like to reach the general public and the public who make the recipes. It seems silly, but if you follow all the instructions, sometimes a masterpiece comes out.”

How did you choose the recipes?
«I wanted them to be recipes that would last a lifetime. Recipes that people browse for years and make their own. I divided the chapters by occasion, thinking mostly of ideas that do not start from a dish, but from a story: there is Sunday brunch and family lunch, “recipes from around the world” and those “like in a hotel ”. Cooking is not only a gastronomic theme, but also a life experience. The first thing you do when you return from a vacation or business trip is cook. And the best thing is to rework the recipe in your own way. You have to cook and put your own self into it and you have to accept that sometimes a masterpiece doesn’t come out: even “crap” has its own reason, its own “life”, in short a meaning: it lays the foundations for something else. Many delicious dishes were born from a mistake. In the end, you know, you shouldn’t take yourself too seriously. Even us chefs, who always do this job. Otherwise, soccia how boring! The stereotype of the sulky chef doesn’t work. I also talked about it with Antonino Cannavacciuolo: we need to try to share with people.”