Nocino # ingredienti e dosi : 35 noci immature con il loro mallo -1 litro di ottimo alcool 95° -1000 gr di zucchero -5 chiodi di garofano -Un pezzetto (circa 2 cm) di cannella in stecca -Una fettuccia di buccia di limone (solo la parte gialla) di circa 8/9 cm .Method_Dopo aver raccolto le noci pulitele con un panno senza lavarle. Spaccatele in 4 parti (usando dei guanti in lattice: il succo di noce fresco macchia moltissimo!) e mettetele in un contenitore di vetro a chiusura ermetica coprendole con lo zucchero. Quindi lasciate per due giorni il contenitore esposto al sole (quanto meno per alcune ore), mescolando un paio di volte al giorno.Il terzo giorno aggiungete nel contenitore l’alcool con i chiodi di garofano e il pezzetto di cannella. Chiudete e lasciate riposare per 9 settimane (60-65 giorni) in una zona luminosa, esposta per alcune ore del giorno alla luce diretta del sole. Una o due volte la settimana mescolate con il contenitore aperto, in modo da ossigenare. Aggiungete il pezzo di buccia di limone solo negli ultimi 8-10 giorni.Filtrate l’infuso senza lasciare depositi e imbottigliate, possibilmente in contenitori di vetro scuro. Fate riposare le bottiglie al buio per almeno 4 mesi (l’ideale è da 12 a 36 mesi) prima di consumare .La ricetta modenese non prevede acqua. Nemmeno per sciogliere lo zucchero, che peraltro dovrebbe sciogliersi nei primi due giorni di macerazione e di fermentazione dei malli. In questo modo (senza acqua aggiunta) zucchero e succo dei malli diluiranno l’alcool portando la gradazione finale del nocino a circa 33°. però, poca acqua aggiunta dà maggiore equilibrio all’alcolicità del liquore, rendendolo più gradevole anche per il minore grado alcoolico. Noi consigliamo dunque di aggiungere un bicchiere di acqua: circa 200 ml di acqua distillata alimentare (oppure di acqua oligominerale naturale). Aggiungetela insieme alla buccia di limone, negli ultimi 10 giorni di macerazione. C’è anche chi aggiunge di più. In ogni caso è bene non andare oltre i 300 ml.
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Risotto mit Radicchio, Walnüssen und Gorgonzola # Zutaten und Mengen für 3/4 Personen - 320 gr Carnaroli-Reis - 200 gr roter Radicchio - 140 gr süßer Gorgonzola - 1 Liter Gemüsebrühe - Salz und Pfeffer - Milch und Butter. Für die karamellisierten Zwiebeln: - 100 gr rote Zwiebeln - 20 gr brauner Zucker - 50 gr Wasser - 15 gr natives Olivenöl extra + 40 gr Walnüsse zum Garnieren. Zubereitung: Gemüsebrühe zubereiten. Zwiebeln schälen, halbieren und in Scheiben schneiden. Öl in einen Topf geben und Zwiebeln, Wasser und Zucker hinzufügen. Etwa zehn Minuten köcheln lassen, bis die Zwiebeln gut karamellisiert sind. Beiseite stellen. Walnüsse rösten: Auf einem mit Backpapier ausgelegten Backblech verteilen und im vorgeheizten Backofen bei 170 °C (Umluft) 10 Minuten rösten. Reis grob hacken. Den Reis in einen heißen Topf geben und gelegentlich umrühren. Sobald die Reiskörner heiß sind und leicht die Farbe verändert haben, mit der heißen Brühe bedecken, salzen und weitergaren. Bei Bedarf heiße Brühe nachgießen und umrühren. In der Zwischenzeit den Radicchio waschen und in dicke Streifen schneiden. Nach 8–10 Minuten Garzeit zum Reis geben. In einem Topf den Gorgonzola mit einem Schuss Milch schmelzen. Sobald das Risotto fertig ist, den Herd ausschalten und die Butter unterrühren. Anrichten und mit etwas schwarzem Pfeffer, einem Klecks Gorgonzola-Creme, einigen karamellisierten Zwiebeln und einer Handvoll Walnüssen garnieren.
***
Apulische Focaccia (Puglia, Italien) # Zutaten und Mengen - 500 gr Weichweizenmehl W260/280 (oder normales 00-Mehl) - 200 gr Hartweizengrieß - 560 gr Wasser - 50 gr natives Olivenöl extra - 18 gr Salz - 15 gr Bierhefe - 20 gr Kartoffelflocken -25 Kirschtomaten - Oregano - grobes Salz - ZUBEREITUNG: Wasser und Hefe in die Küchenmaschine geben, nach und nach das gesiebte Mehl und die Kartoffelflocken hinzufügen und bei niedriger Geschwindigkeit kneten. Salz hinzufügen, sobald der Teig vermengt, aber noch feucht ist. Öl einfließen lassen, sobald sich der Teig zu einer Kugel geformt hat. Den Teig gut durchkneten, bis er eine dünne Schicht bildet. Den Teig in eine Schüssel geben, mit Frischhaltefolie abdecken und ca. 2 Stunden gehen lassen, bis er sich mehr als verdoppelt hat. Den Teig auf ein großzügig mit Hartweizengrieß bestäubtes Backbrett geben, in zwei gleich große Stücke teilen und ausrollen. Jedes Stück einmal rund falten, dann die Focaccia umdrehen, sodass die Falten unten liegen. Zugedeckt mit Frischhaltefolie 30 Minuten ruhen lassen. Anschließend auf zwei gut geölten, 33 cm großen Eisenpfannen ausrollen, dabei die Ränder etwas verbreitern und den Teig mit den geölten Fingern festdrücken, um zu verhindern, dass die entstehenden Gase entweichen. Die Kirschtomaten halbieren und mit der Schnittfläche nach unten auf den Focaccia verteilen. Mit Oregano und grobem Salz bestreuen, mit Öl beträufeln und weitere 25 Minuten gehen lassen. Im vorgeheizten Backofen bei 220 °C (425 °F) goldbraun backen.
Babà napoletano (Napoli) # ingredienti e dosi -500 gr di farina manitoba -50 gr di zucchero
-40/50
gr di lievito di birra- 8/10 uova fredde di frigo-150 gr di burro/
margarina-10 gr di sale .FATE COSI -Impastate in planetaria con la
foglia la farina, il lievito e lo zucchero. Unite metà delle uova e
quando l'impasto sarà abbastanza sodo aggiungete poco alla volta le
restanti uova ( aspettate che l'impasto incorpori bene le uova
precedenti e cominci a staccarsi un po' dalle pareti della planetaria
prima di aggiungere altre uova). cambiate il gancio e usate quello a
braccio.Quando l'impasto si staccherà dalle pareti della planetaria
unite il burro /margarina a pomata (un pezzettino piccolo per volta e
aggiungete il successivo solo quando il precedente è assorbito) e per
ultimo il sale. Lavorate l'impasto finché non sarà più appiccicaticcio e
non vi sporcherà le mani quando lo toccate.Lasciate lievitare l'impasto
fino al raddoppio (2 ore circa), questa è la prima lievitazione del
babà. Ungete gli stampi e con le mani unte si cala l'impasto lievitato
negli stampi fino a circa la metà agitandolo un pò : questa manovra
serve a fargli perdere un po' di aria. a questo punto inizia la seconda
lievitazione del babà che si conclude quando l'impasto raggiunge il
bordo dello stampo superandolo di un po'. Si passa quindi alla cottura
in forno: si accende il forno a 170 ° e si posiziona il babà nella parte
più bassa del forno, nel forno avverrà la terza lievitazione, il babà
deve assumere un colore marroncino. Una volta cotti, i vari babà vengono
tolti dalle forme e messi in recipienti bucati e devono riposare "la
sera per il mattino"; il babà al mattino si presenterà più piccolo
rispetto alla sua dimensione definitiva. Sarà la bagna, quindi
l'immersione del babà in un particolare punch, a provocare il "miracolo"
finale, dando volume, sapore e soprattutto morbidezza al nostro babà.
bagnare due volte e poi posizionare i babà a testa in giù a
riposare.
Ingredienti per la bagna:1 litro di acqua -400 gr di zucchero-1
buccia di limone -1 buccia di arancia-200/400 ml di rum Creola per babà
-qualche bicchierino di rum scuro ( a piacere)-
1 fialetta di
essenza di rum .FATE COSI -Immergete i babà freddi nella bagna tiepida e
strizzateli dolcemente, ripetete l'operazione finché i babà saranno
morbidi. a questo punto mettete i babà a riposare a testa in
giù.Glassateli con gelatina neutra profumata con buccia di limone
grattugiata.
1 vial of rum essence. DO THIS: Immerse the cold baba in the warm soaking and squeeze them gently, repeating the process until the baba is soft. Then place the baba upside down to rest. Glaze them with neutral gelatin flavored with grated lemon zest.
*******
Halibut in galanga sauce # ingredients and quantities for 3/4 people - 6/8 halibut fish fillets 80/100 g each (or swordfish or dogfish) 4/6 cm galangal root cut into julienne strips - 2 tablespoons fish sauce - 1 tablespoon caramel syrup - extra virgin olive oil - 125 ml water. DO THIS - In a wok (or pan), add oil and after 1 minute, sauté the galangal for 1/2 minute until golden and fragrant. Then add the fish fillets and cook for 2/3 minutes per side; then add the fish sauce, caramel syrup, and water and cook for 4/5 minutes, serve with steamed rice.
Fish sauce # 60 ml water (or coconut juice) - 1 tablespoon wine vinegar - 2 tablespoons sugar - 1 red chili pepper - 2 cloves garlic - 1 tablespoon lime juice - 2 tablespoons fish sauce @ In a saucepan, bring the water, vinegar, and sugar to a boil. Once the sugar has dissolved, turn off the heat and let it rest. Then add the chopped chili pepper, lime juice, and crushed garlic and emulsify 3/4 times.
Caramel syrup # 250 ml water - 170 ml palm sugar or brown sugar @ Bring the sugar and water to a boil and boil for 17/20 minutes, until it turns dark in color. Remove from the heat and dilute with 2 tablespoons of fresh water.
**********Chef Adriano Mennillo's advice: Halibut is a prized marine fish that attracts the attention of culinary enthusiasts around the world. This flatfish is known for its tender, juicy, white flesh and a delicate, sweet flavor. This Vietnamese recipe is a bit elaborate; I cooked it once with orange juice and then with lemon and arugula. As a chef, it's easy to clean this fish with a long, thin knife, but don't worry, you can also cook it with its skin.
Salsa di pesce # 60 ml di acqua ( o succo di cocco )-1 cucchiaio di aceto di vino -2 cucchiai di zucchero-1 peperoncino rosso-2 spicchi di aglio-1 cucchiaio di succo di lime- 2 cucchiai si salsa di pesce @ in una tegame portate a ebollizione l'acqua , l'aceto e zucchero , una volta sciolto lo zucchero , spegnere e lasciate riposare.Poi unite il peperoncino tritato , il succo di lime e l'aglio schiaggiato e fate l'emulsione 3/4 volte .
Sciroppo di caramello # 250 ml acqua-170 di zucchero di palma o zucchero integrale @ Portate a ebolizione lo zucchero in acqua e lasciate bollire per 17/20 minuti , fino a chè non assumerà il colore scuro , togliere dal fuoco e diluite con 2 cucchiai di acqua fresca .
*******Chef Adriano Mennillo's advice: Halibut is a prized marine fish that attracts the attention of culinary enthusiasts around the world. This flatfish is known for its tender, juicy, white flesh and a delicate, sweet flavor., questa ricetta del vietnam è un pò elaborata , l'ho cotto una volta all'arania e poi al limone e rucola , da cuoco è facile pulire questo pesce con un coltello lungo e fine , ma non preoccupatevi lo potete cuocere anche con la sua pelle .
**
Moussaka (my way) # ingredients and quantities - 500 g mixed minced meat (pork and veal for this recipe) - 1.5 liters tomato puree - extra virgin olive oil - 2 onions - 1 clove of garlic - salt - 1 glass of red wine - 1 teaspoon of cinnamon - 1 kg of eggplant - 4/5 potatoes.For the béchamel sauce: 1 liter of semi-skimmed milk - 100 g butter - 100 gr type 2 flour - salt - nutmeg - pecorino cheese. DO THIS - Prepare a ragù of minced veal and pork (the original calls for lamb). Sauté the onion and crushed garlic in oil, add the minced meat and brown, then add the red wine and let it evaporate. Add the fresh tomato and cinnamon, cover, and cook over low heat for about 2 hours. While the ragù is preparing, slice the eggplant and let it drain for a while. Then, pat dry with a cloth and fry. Fry the potatoes in the same way, cut into discs.After finishing the various cooking steps, you can assemble the moussaka. Line the bottom of the pan with the potatoes, then the fried eggplant, followed by a layer of ragù, and finally sprinkle with 2-3 tablespoons of Parmesan cheese. Repeat the layers (without the potatoes) and then pour in the béchamel sauce (add an egg yolk and a beaten egg white to the traditional béchamel sauce, resulting in a béchamel soufflé!). Sprinkle with grated pecorino and bake in a preheated oven at 180°/200°C (350°F/400°F) for about 40 minutes. Once the béchamel sauce is golden brown, remove from the oven, let it cool, and serve.
**** Chef Adriano Mennillo's tip: I also made this recipe with beef, but without veal (pork and beef), and sliced potatoes (if you're in a hurry, you can boil the potatoes halfway through cooking them, and use a full-bodied red wine).
***
Neapolitan Mussel Soup # ingredients and doses - 1 octopus weighing 1.5 kg - 1.5 kg of mussels - freselle - spicy oil - DO THIS - the oil can be prepared even days in advance, for every 1/2 liter of oil you need 3 cloves of garlic and 150 gr of spicy paste: put the oil with the crushed garlic in a saucepan, bring to a boil, add the tomato paste, lower the heat and cook, stirring occasionally, until the oil rises to the surface and all the paste remains on the bottom, at this point filter, it can be kept for months. Boil the octopus, I cook for 20 minutes from when the water boils, let it cool in the cooking water. Do not throw away the water because you will need it later. Once the octopus is cold, cut it into small pieces and place it in a bowl, drizzle with the spicy oil, and set aside. Let the mussels open; I open them in the pressure cooker so they don't dry out too much. I calculate 3 minutes from when the valve rises. Bring a portion of the octopus water to a boil, combined with a portion of the mussel water. Using a slotted spoon, wet the fresella, place them on a plate, and drizzle with the spicy oil. Arrange the mussels and octopus on top, adding more oil to taste and how spicy you like it.
***** Chef Advice: Adriano Mennillo - In this recipe (my photo Mennillo Massimo Adriano), I didn't use the octopus and fresella. You can also use toasted bread rubbed with garlic.
Mennillo Nicolò # Luglio 2025
***Zuppa di pesce a modo mio ## Zutaten und Dosierung pro 3/5 pro Person -1 Skorpion; 1 orata;3 totani;2 pezzi di rana pescatrice;olio extravergine;pannocchie(a piacere)-4/6Mazzancolle;1 kg di cozze e di vongole.Pulire e preparare per l'uso tutti i pesci.FATE COSI-Con lo scorpano e orata eviscerato e squamato, vorbereiten il brodo, Fügen Sie dem Wasser noch eine Karotte und 3 Gramm Fett pro Person hinzu. Fügen Sie dann einen Salzstreuer hinzu und lassen Sie ihn ca. 20 Minuten lang kochen. Sobald der Scorfano fertig ist, trennen Sie den Test und die lische Dalla Polpa, die am Ende zwischen der Wirbelsäule und dem anderen liegt Ributto nel brodo. Fünf Minuten lang filtrieren und den Ofen erhitzen. In einer Pantola-Kappe bereiten wir nun ein Soffritto mit Karotte, Limousine, einem großen Porro und 2 Stück Peperoncino vor. Wir rauchen und rauchen und trinken ein lebendiges Feuer, und umgekehrt ein schönes Bier aus weißem Wein, das sprudelt. Fügen Sie ein paar Brodo-Broten hinzu und kochen Sie für ein paar Minuten.Fahren Sie mit dem Schreiben fort, ohne mehr als ein paar Minuten, dann fügen Sie dem Fisch noch mehr hinzu. Man muss mit der Arbeit fortfahren, um den größten Teil des Brodo in der Art und Weise zu verbessern, bis die Ernte so schnell wie möglich erfolgt. Als Beilage den Teig auf den Boden legen und auf dem Rand des Kuchens das Fett aus der tostatischen Casareccio-Scheibe bestreichen
**** Ratschläge von Chefkoch Adriano Mennillo – Um das Gleichgewicht zwischen den Aromen der Stute zu verbessern, sehr intensive Ergebnisse zu erzielen und Entscheidungen zu treffen, bevorzuge ich nicht zu viel Prezzemolo, kein Pepe, keine anderen Arten von Speisen, alle Informationen meiner Peperoncino.
********* Raclette (Switzerland) # ingredients and quantities - 5 medium-sized potatoes, 250 gr Raclette cheese, 1 knob of butter,100 gr cooked ham, 100 gr raw ham, salt and pepper. HOW TO DO IT: Boil the potatoes in boiling water. Once ready, peel them and cut them into round slices (don't do what I did and burned my fingers; wait 5 minutes for them to cool slightly).Arrange them on a plate as you like, season with salt and pepper.Heat a knob of butter in a small saucepan and melt the cheese. Once melted, pour it over the potatoes. Serve with the sliced meats.
***
Imola 20/07/2025 , Massimo e Lory
Mennillo Nicolò # Luglio 2025
**** Ratschläge von Chefkoch Adriano Mennillo – Um das Gleichgewicht zwischen den Aromen der Stute zu verbessern, sehr intensive Ergebnisse zu erzielen und Entscheidungen zu treffen, bevorzuge ich nicht zu viel Prezzemolo, kein Pepe, keine anderen Arten von Speisen, alle Informationen meiner Peperoncino.
***
Beef Fillet in Barolo # Ingredients and servings - 1 slice of beef fillet per person - 3 glasses (for 4 slices of meat, depending on the number of people) of full-bodied red Barolo wine - salt and pepper, rosemary -1 tablespoon of cornstarch - 1 tablespoon of butter - 1 tablespoon of extra virgin olive oil - 1 clove of garlic - DO THIS - Brown the garlic in the oil, butter, and rosemary, sear the slices of meat over high heat on both sides, cooking quickly, they will be pink inside - Remove the meat from the pan. Dissolve the cornstarch in a tablespoon of cold water, then pour the sauce left by the meat into the pan, add salt and pepper to taste, then deglaze with the red wine and let the sauce thicken. Place the slices of meat in the sauce and let them flavor, turning them on both sides for 2 minutes. Arrange them on a serving plate. meat and pour the reduced sauce over it.
*****
Stuffed Peppers My Way # Ingredients and Servings: Serves 4/5 - 4 red peppers - 3 wheat biscuits (optional, or 2/3 anchovies) - 10 cherry tomatoes - smoked scamorza cheese - black olives - capers.Extra virgin olive oil - olive oil - garlic and salt. HOW TO DO IT: Clean the peppers, removing the stems, seeds, and white pith. Cut them in half lengthwise, arrange them on a baking sheet, and season with salt. Salt them thoroughly, otherwise the overall flavor will be compromised. Soak the biscuits in cold water for a few minutes (the time depends on the quality of the biscuit, which should soften without becoming mushy), squeeze them with your hands to remove excess water, and roughly chop them in a bowl. Add the pitted and chopped olives, the desalted capers, the chopped tomatoes, the diced scamorza cheese, and the minced garlic. Add a drizzle of extra virgin olive oil and salt, if necessary, and mix well. Fill the pepper halves, add the peanut oil to the pan for cooking, and bake at 180°C (350°F) for about half an hour, or until a golden crust has formed on the filling and the peppers are cooked through when tested with a fork. They can be eaten hot, but are also excellent cold.
***
Basler Mehlsuppe (Svizzera )# ingredienti e dosi -5+1 Tbs Plain white flour-50 gr Unsalted butter-1 Onion, sliced, previously sauteed in a bit of butter and left aside-1/1,5 lt Chicken stock-100 gr Cheese, grated-Salt to taste-Pepper to taste-1 Handful bread, cubed and toasted (optional)-1 Tbs Parsley, chopped (optional)-1 Tbs Chives, chopped (optional).FATE COSI -Heat up a pan, melt the butter and add 5 tablespoons flour.Roast the flour while continuously stirring until you obtain a brown roux. Add the remaining tablespoon flour and stir briefly.Take the pan away from the heat.Add the sauteed onions and wet with the chicken stock. Stir well with a whisk. Put back over heat and bring to a boil while stirring with the whisk.Simmer the soup, uncovered for about 40 minutes and stir occasionally. Salt and pepper to taste. Serve the soup.Be careful not to overheat the pan and burn the flour.There should be no lumps of flour in the soup.The soup has to be thick and creamy.The parsley, chives and toasted cubes of bread are optional.
**** consil du chefAdrianoMennillo-Serve the
soup topped with the toasted bread and sprinkle with the parsley, chives
and cheese.
For this recipe Gruyère, Appenzeller, Swiss cheese or even Emmentaler can be used.
Zuppa di farina Basler (Svizzera ) # ingredienti e dosaggio - 5+1 cucchiaio di farina bianca 00 -
50 gr di burro non salato - 1 cipolla affettata, precedentemente soffritta in un po' di burro e messa da parte - 1/1,5 l di brodo di pollo - 100 gr di formaggio grattugiato-Sale q.b - Pepe q.b - 1 manciata di pane a cubetti e tostato (facoltativo) - 1 cucchiaio di prezzemolo tritato (facoltativo) - 1 cucchiaio di erba cipollina tritata (facoltativo). FATE COSI - Scaldate una padella, sciogliete il burro e aggiungete 5 cucchiai di farina. Tostate la farina mescolando continuamente fino a ottenere un roux dorato. Aggiungete il cucchiaio di farina rimanente e mescolate brevemente. Togliete la padella dal fuoco. Aggiungete le cipolle soffritte e bagnate con il brodo di pollo. Mescolate bene con una frusta. Rimettete sul fuoco e portate a ebollizione mescolando con la frusta. Fate sobbollire la zuppa, scoperta, per circa 40 minuti e mescolate di tanto in tanto. Sale e pepe q.b. Servire la zuppa. Fare attenzione a non surriscaldare la padella e a non bruciare la farina. Non devono esserci grumi di farina nella zuppa. La zuppa deve essere densa e cremosa.
Prezzemolo, erba cipollina e cubetti di pane tostato sono facoltativi.
******* consiglio dello chefAdrianoMennillo - Servire la zuppa con il pane tostato e cospargere con prezzemolo, erba cipollina e formaggio.
Per questa ricetta si possono usare Gruyère, Appenzeller, formaggio svizzero o anche Emmentaler.
*****
Neapolitan Cannelloni - Ingredients and Quantities - For the pastry: 300 gr 00 flour, 3 eggs, 1 pinch of salt. For the filling:
300 gr minced veal and beef, 300 gr buffalo ricotta,250 gr fior di latte, 1.5 liters passata, 2 onions,extra virgin olive oil, salt and pepper, a handful of basil, grated Parmesan cheese. PROCEED AS FOLLOWS: For the dough: Place the flour in a mound on a pastry board and crack the eggs into the center, adding the salt. Beat the eggs with a fork and begin adding the flour, continuing to knead with wet hands until the dough becomes smooth and compact. Shape into a ball and let rest for 30 minutes under a bowl. Once the pasta has rested, prepare the dough by rolling it out to the second-to-last setting on the pasta machine. Cut out the pasta rectangles and set aside. I made them two days ahead and froze them on a tray, alternating the pasta with parchment paper. For the sauce: pour a generous drizzle of oil into a pan, add the sliced onion and sauté slowly. Add the tomato puree and chopped basil and cook gently for at least 60-70 minutes, season with salt. For the filling: in a large pan, slowly sauté the chopped onion and carrot in a drizzle of oil. Add the meat and cook until browned. Season with salt and pepper. In the same pan, combine the ricotta and chopped mozzarella, along with a ladle of sauce, and mix well. Boil the pasta sheets in salted water with a tablespoon of oil for a couple of minutes, drain, and dry on a kitchen towel. Spread a little sauce over the bottom of a baking dish and arrange the cannelloni on top, covering with the sauce and grated Parmesan cheese. Bake in a preheated oven at 180°C (350°F) for about 30 minutes.
Pasta with Beans and Mussels # ingredients and quantities - 250 gr soaked and boiled cannellini beans - 200 gr tubettoni -500 gr mussels - 4/5 datterini tomatoes - 1/2 garlic - extra virgin olive oil - chili pepper (to taste) - parsley - DO THIS - Wash and clean the mussels, open them in a few inches of water over medium heat, covered. Cool. Shell the mussels, setting aside a few whole ones for garnish if necessary. Strain and reserve the cooking juices. In a large saucepan, sauté the garlic, oil, and chili pepper, add the chopped cherry tomatoes, let them cook for a few minutes, then add the cannellini beans and cook for another 5 minutes to blend the flavors well. Finally, add the tubettoni and gradually add the mussel cooking juices. Continue cooking over medium heat, covered, stirring occasionally.
The pasta should be creamy, juicy, and not dry when cooked.Add the mussels, cook for another minute, and garnish with parsley.
****
Shellfish and Fish Soup # ingredients and quantities - 3 small hake -500 gr shrimp, cuttlefish, calamari, and clams - 2 cloves garlic - Cherry tomatoes - 400g tomato pulp - Parsley - Salt and oil to taste - Chili pepper - Homemade bread - DO THIS - Clean the hake (remove the fins if necessary) and the rest of the "seafood" ingredients (if using fresh clams, soak them in cold salted water for an hour). In a pan, lightly sauté the garlic cloves* in the oil, and before they brown, add the clams, followed by the calamari, cuttlefish, and prawns. Add the tomato pulp and halved cherry tomatoes, a handful of fresh parsley, the chili pepper, and finally the hake. Season with salt. Cover and cook for 15/20 minutes, gently turning the fish and adding a little hot water if necessary. When the soup is almost ready, add another generous handful of parsley and remove from the heat. In the meantime, toast the slices of bread on a grill (the oven is also fine). When you serve the soup, don't forget to put a few cloves of garlic on the table, they will be used to flavor the bruschetta. As an accompaniment, a good Cabernet Sauvignon wine.
***
Spaghetti alla carbonara (Rome) - 360 gr spaghetti (or rigatoni) - 150g pork cheek - 60 gr pecorino romano - 3 egg yolks - 1 egg - salt to taste - black pepper to taste - DO THIS - First, cut the pork cheek into small pieces. Brown them over low heat in a large, nonstick pan without any other fat. This will release the fat and crisp the pork cheek. Separately, combine the egg yolks and the whole egg with the grated pecorino, adding a little of the pork cheek fat. If necessary, add a splash of the pasta cooking water to emulsify, but only if the mixture is too dry. Cook the pasta al dente, drain it into the pan where you browned the pork cheek, and begin to mix. Finally, add the egg and pecorino mixture, carefully removing it from the heat. Lower the heat and begin stirring, constantly moving the pan on and off the heat to prevent the egg from curdling. If desired, you can stir the pasta in a bain-marie. Pour the pasta into a metal bowl and place it over a pot of boiling water. The indirect heat will make stirring easier. Serve immediately, finishing with a sprinkling of pecorino and black pepper.
Chef Adriano Mennillo's tip: # Only the egg yolks, adding one more than the number of guests. The creaming process must be done expertly to make the cream of just the egg yolks and pecorino cheese velvety. Sauté the pasta to dry it out, and add the egg and cheese cream and the guanciale away from the heat (remove the pan from the heat). Then I did military service in Rome for 12 months... so???
******
Eggplant Parmigiana # ingredients and quantities for 5/7 people - 1.5 kg elongated eggplants - prepared tomato sauce - 2 kg tomatoes - 250 gr caciocavallo cheese - 100 gr grated parmesan cheese - a bunch of fresh basil - a little flour - peanut oil for frying - salt - DO THIS - Wash the eggplants and remove the stems. Clean, wash, and dry the basil, thinly slice the caciocavallo cheese, grate the parmesan cheese, then spread a little tomato sauce on the bottom of a baking dish. Heat plenty of peanut oil in a large skillet, cut the eggplant slices (just enough to fit together in the pan without overlapping), and coat them in flour. Shake off any excess flour from the eggplants. Fry the eggplants until golden brown. Remove them from the pan, drain them in a colander, and then place them on paper towels to drain the excess oil. Season lightly with salt. Arrange a layer of eggplant in the baking dish. Spread the tomato sauce over the eggplant, sprinkle with a little caciocavallo cheese, then grated Parmesan cheese, and finally a little basil. Continue layering the eggplant, sauce, and cheese until all the ingredients are used; the last layer will be made with just the sauce and Parmesan. Bake the eggplant parmigiana in a preheated oven at 170°C (340°F) for 35/40 minutes. Let it cool completely at room temperature before serving.
******
****
Pasta alla Matriciana # ingredients and quantities - 320 gr spaghetti - 400 ml peeled tomatoes - 150 gr guanciale - 70 gr grated pecorino cheese - 1 tablespoon extra virgin olive oil - Fresh chili pepper to taste - White wine - salt. DO THIS - Bring the water for the pasta to a boil and meanwhile prepare the sauce. In a pan, add the oil, a pinch of chili pepper, and the guanciale cut into strips and sauté over low heat for 7-8 minutes, until the fat becomes transparent. Stir frequently, being careful not to burn the guanciale. Once the fat has melted, pour in some white wine kept at room temperature, raise the heat and let it evaporate. At this point, transfer the guanciale strips to a plate and set them aside, ensuring that all the cooking juices remain in the pan. Pour in the tomato puree or peeled tomatoes, shredding them with your hands. Season with salt and cook over low heat for about 10 minutes. As soon as the water comes to a boil, season with salt and cook the spaghetti until al dente. Remove the chili pepper from the sauce, return the guanciale strips to the pan, and stir to combine. Once the spaghetti is cooked, drain it and add it directly to the pan with the sauce. Quickly toss the pasta to combine well. Turn off the heat, sprinkle with grated Pecorino, stir again, and serve immediately.
*****
***
Asparagus Risotto # ingredients and servings for 2 - 250 gr white asparagus - 1 liter vegetable broth - 1 shallot - 1 tablespoon oil - 200 gr Carnaroli rice - 2/3 tablespoons grated Parmesan cheese - chives. METHOD: Wash the asparagus thoroughly and scrape off the ends with a knife. Cut off the tips and slice the remaining tender part of the stem. Heat the broth. In a soup pot, sauté the finely chopped shallot in the oil over low heat. Add the asparagus, brown them slightly, then add a ladle of broth, a pinch of salt, and cook over low heat for 5 minutes. Remove the lid, raise the heat, and let the excess liquid evaporate. Remove the asparagus tips and set aside. Add the rice and toast for one minute. Add 4/5 ladles of boiling broth and cook the rice for the time indicated on the package. Continue adding the broth as it is absorbed, stirring occasionally, making sure the mixture doesn't dry out too much. Two minutes before the rice is cooked, add the Parmesan and asparagus tips. Stir constantly and cook until done. Turn off the heat, let it rest for a minute, and serve. Garnish with Parmesan and chives.
******
****
Ricotta and Spinach Cannelloni #ingredients and doses., for the pastry: 200 gr of "00" flour - 100 gr of durum wheat flour - 3 eggs - salt. For the filling: 500 gr of fresh ricotta - 600 gr of boiled, drained and chopped spinach - a little butter - 1 clove of garlic - 80 gr of grated Parmesan - salt, nutmeg. For the béchamel sauce: 25 gr of butter - 25 gr of flour - 1/2 lt of milk - salt and pepper. For the topping: vegetable ragù (tomatoes, carrot, onion, courgette, celery) - Parmesan cheese - nutmeg. DO THIS - Clean, wash, boil, drain and chop the spinach. Sauté them in a pan with a knob of butter, a clove of garlic that you will remove at the end of cooking and a pinch of salt. Let it cool. Meanwhile, prepare a vegetable ragù with tomatoes, carrots, onions, celery, and zucchini. Clean and wash all the vegetables, and dice them into small cubes. In a saucepan, heat a tablespoon of oil, add the vegetables, and sauté for a minute, stirring frequently. Add the tomatoes, season with salt, and cook until the vegetables are tender. Set aside. Pour the two flours onto a pastry board, forming a mound with a hollow in the center. Crack the eggs into the center and knead everything together, adding a drop of warm water if necessary, until you obtain a smooth, firm dough. Using a rolling pin or pasta machine, roll out the dough into rectangles about 7 cm wide and 12 cm long. Let them dry on a floured tray. Boil the lasagna noodles one at a time in plenty of salted water. As you remove them, lay them out to dry on a clean kitchen towel. Prepare the béchamel sauce. In a small saucepan, melt the butter, add the flour, and toast it, stirring with a wooden spoon. Gradually pour in the hot milk and cook over very low heat for a few minutes, stirring constantly with a whisk. Season with salt and pepper, cover, and set aside. Prepare the cannelloni filling: combine the fresh ricotta with the spinach, add the grated Parmesan, season with salt, and season with nutmeg. Use this mixture to fill the cooked pasta sheets, using a piping bag. Roll up the cannelloni and arrange them neatly on a baking sheet lined with a layer of béchamel sauce. Continue until all the pasta sheets and filling are used up, then cover everything with béchamel sauce and a few tablespoons of the vegetable ragù (set aside a little), sprinkle with grated Parmesan cheese, and bake at 200°C (400°F) for about 20 minutes.
**** Chef Adriano Mennillo's tip: You can also buy the lasagna and béchamel sauce at the supermarket; I like to serve the cannelloni with a few tablespoons of the reserved sauce, plenty of grated Parmesan cheese, and a sprinkling of nutmeg.
***********
***
***Baked Macaroni Adriano Style # ingredients and doses for 6/8 people - 800/900 gr of durum wheat pasta (I prefer Tortiglioni Rigati), 4/6 white onions, 150 gr of minced beef, 150 gr of minced veal, 2 slices of minced mortadella (or in small pieces), 2 mozzarellas, 2 bottles of tomato puree, 1 slice of cooked ham, 1/2 glass of cognac or brandy, 1 lt of béchamel sauce, 150 gr of mushrooms - METHOD - put the onions in the mincer and fry in a little extra virgin olive oil for 4-6 minutes, add 2 bay leaves and add the minced meat, cook on low heat for 8 minutes, turning the mince, then moisten with the cognac and the Continue stirring the meat with a ladle. Once the cognac has evaporated, add the thinly sliced mushrooms and stir for another 4 minutes. Add a little salt and the tomato sauce, cover, and continue cooking for 40/60 minutes. Remove from the heat (if necessary, remove any excess fat with a small ladle. Separately, make a thin béchamel sauce and add it to the ragù (you can find the recipe on this blog). Meanwhile, cook the macaroni separately until al dente, draining it 3-4 minutes beforehand. In a large pan, add more than half of the ragù, the macaroni, mozzarella, and cooked ham. Stir well. Pour everything into a buttered pan and top with the remaining ragù. Add a little butter flakes and bake in a preheated oven at 180°C (350°F) for 20-30 minutes.
Photo & Chef's Recipe Adriano Mennillo.
****
Spaghetti all'assassina (Puglia) # ingredients and quantities - 500
gr vermicelli - 400/500 gr peeled tomatoes - 5/6 cloves of fresh garlic -
fresh chili pepper to taste (green or red) - extra virgin olive oil -
salt. DO THIS - Prepare, in a bowl, the peeled tomatoes crushed by hand
and season them with salt. In an iron pan (Francavilla used the
sartàscene, not the Lyonnaise), add plenty of oil, the chili pepper and
the garlic cloves that we will burn and then discard them. When the oil
is boiling, with a quick movement, add the crushed tomatoes. The oil
will ignite and you will need to immediately put the lid on, so as to
turn off the flame and retain the smoke that will form and give a smoky
hint to the pasta. In a large pot, bring the water to a boil, salt it
and add the vermicelli. Remove them once they've folded and pour them
into the pan with the tomato sauce to finish cooking. Don't break them
under any circumstances. When the pasta is nice and creamy, but with a
very thick sauce, wait a little longer until it's lightly browned but
not burned, mind you. At this point, just before removing it, drizzle it
with a little extra virgin olive oil.
****** Chef Adriano
Mennillo's advice: The real Assassina, in short, is browned, lightly
toasted, but not burned, so definitely not with charred pasta like you
too often see in many restaurants. It should taste of smoke, the sauce
should be a cream that envelops the pasta, and the spaghetti should not
taste like burnt straw, but just the right amount of crunch. And it
should be spicy, because the meaning of "all'assassina" is linked to the
sensation of spiciness, not burnt.
***
*****Veal with Tuna Sauce #1 kg of veal topside (or round) - 1 onion - 3 celery stalks - 1 carrot - 2 bay leaves - 1 glass of dry white wine. Tuna Sauce: 250 gr of tuna in oil - 4 anchovy fillets in oil - mayonnaise - 2 scant tablespoons of pickled capers - 1 lemon - black peppercorns. METHOD: Veal topside is a very valuable cut of meat, lean and with firm flesh, perfect for preparing this tasty recipe. Place the meat in a large saucepan together with the washed and cleaned herbs. Add a pinch of salt and a few grains of black pepper, the white wine and cover everything with cold water. Bring to a boil, gradually skimming off any foam that forms. Once it boils, cook the meat for about an hour on low heat. After this time the meat should be cooked. Turn off the heat and let it sit in the broth until lukewarm. Meanwhile, prepare the tuna sauce. Place the drained tuna, chopped anchovies, capers, and a ladle of the beef broth in a blender and blend. Once the mixture is creamy and fairly smooth, transfer it to a bowl and add the mayonnaise and a generous squeeze of lemon juice. Stir the sauce and set aside. Now, slice the veal using a long, sharp knife. Arrange it on a serving platter, stacking the slices side by side, slightly overlapping. Pour the tuna sauce over the top, garnishing each slice with a caper or olive. Cover the dish with plastic wrap and refrigerate until ready to serve.
******* Chef Advice: Adriano Mennillo - This is a cut of the hindquarter, taken from the back of the leg. In Milan, it's called magatello, and in some parts of the South, lacerto. It has the advantage of having a regular shape and being completely free of visible fat, but it also has the disadvantage of having thick, clearly visible fibers, which make the meat tough and, especially beef, unsuitable for quick cooking (roast beef and steaks). Veal, precisely because of its regular shape, is particularly suitable for tuna sauce and small breaded and fried cutlets. Vitello tonnato can be kept for 1-2 days in the refrigerator, covered with plastic wrap. It's best to store the cream separately.
******
*****Baccalà fritto in pastella # ingredienti e dosi -1 kg di baccalà già ammollato-250 gr di farina di riso-250 gr di farina 0- 66 cl di birra ( fredda ) -pizzico di bicarbonato/zucchero-5 gr di sale-2 lt di olio per friggere (arachide)-FATE COSI -La preparazione non è complessa, ma richiede delle attenzioni che sono cruciali per la riuscita del piatto. In una ciotola, unite, dopo averle setacciate, tutte le polveri (farine, zucchero, bicarbonato, sale); quindi aggiungete parte della birra.Iniziate, con la frusta o preferibilmente con una forchetta, a mescolare il composto. Non appena noterete la prima bozza di impasto, versate, a filo, la restante birra; senza mai smettere di mescolare.Una volta che avrete ottenuto una pastella liscia ed omogenea, coprite con della pellicola alimentare e trasferite in frigo per circa un'ora, in cui la pastella si gonfierà leggermente.Trascorso questo tempo, togliete la ciotola dal frigo ed immergeteci i filetti/bocconcini di baccalà, dopo averli asciugati ed infarinati.Portate a temperatura l'olio (180/190°) e passate alla frittura. Immergete un filetto alla volta, per non far diminuire troppo la temperatura dell'olio e fate andare, a fuoco medio, sino a che non vedete la pastella dorarsi, girando di tanto in tanto, per avere una doratura omogenea.Trasferite i filetti su carta assorbente prima di impiattare.
*******Consil du chefAdrianoMennillo # la temperatura della birra e della pastella in generale deve essere ghiacchiata per creare uno shock termico con l'olio. Questo renderà il vostro fritto croccantissimo. E' lo stesso principio della tempure giapponese;se volete una pastella croccante e non spugnosa, "tagliate" la farina 0 con della farina di riso (povera di proteine) per far sì che non si sviluppi troppo la maglia glutinica. Non può essere, invece, usata in purezza (come nel tempura) perchè non avrebbe una viscosità tale da restare attaccata al baccalà;in molte ricette c'è la presenza dell'uovo (tuorlo); se volete una pastella spugnosa utilizzatelo, ma se, invece, puntate sulla croccantezza, omettetelo;per lo stesso motivo, mescolate, per poco tempo, il più velocemente possibile, la pastella con una forchetta o al massimo con una frusta;utilizzate una ciotola di metallo e fate riposare in frigo per mantenere la temperatura fredda il più a lungo possibile;
tamponare ed asciugare i filetti è fondamentale. Non consentirà al baccalà di bagnare la pastella, ammorbidendola irrimediabilnmente;munitevi di guanti da cucina, la frittura della pastella schizza in modo massivo; vi serviranno per non scottarvi;vi accorgerete della bontà del risultato dalla consistenza dei filetti: devono essere croccanti ed asciutti ed il baccalà deve risultare morbido ed umido.
Fried cod in batter # ingredients and amounts -1 kg of cod already soaked -250 gr of rice flour -250 gr of flour 0- 66 cl of beer (cold) -pinch of baking soda/sugar -5 gr of salt -2 lt of oil for frying (peanut) -FATE COSI -The preparation is not complex, but requires attention that is crucial for the success of the dish. In a bowl, combine all the powders (flour, sugar, baking soda, salt) after sieving them; then add some of the beer. Start mixing the mixture with a whisk or preferably a fork. As soon as you notice the first draft of the dough, pour in the remaining beer, without ever stopping to mix. Once you have obtained a smooth and homogeneous batter, cover with plastic wrap and transfer to the fridge for about an hour, in which the batter will swell slightly. After this time, remove the bowl from the fridge and dip the cod fillets/bites, after drying and flouring them. Bring the oil to temperature (180/190°) and fry. Immerse one fillet at a time, so as not to lower the oil temperature too much and let it cook over medium heat, until you see the batter turn golden, turning occasionally, to have a uniform browning. Transfer the fillets onto absorbent paper before serving.
******* Chef Adriano Mennillo's tip # the temperature of the beer and batter in general must be ice cold to create a thermal shock with the oil. This will make your fried food very crunchy. It is the same principle as the Japanese tempura; if you want a crispy and not spongy batter, "cut" the flour 0 with rice flour (low in protein) to ensure that the gluten mesh does not develop too much. It cannot, however, be used in its pure form (as in tempura) because it would not have the viscosity to remain attached to the cod. Many recipes include egg (yolk). If you want a spongy batter, use it, but if you want a crunchy batter, omit it. For the same reason, mix the batter with a fork or a whisk for a short time, as quickly as possible. Use a metal bowl and let it rest in the fridge to keep the temperature cold as long as possible. dab and dry the fillets is essential. This will prevent the cod from wetting the batter, which would soften it irreparably. Wear oven gloves, as the batter splashes a lot when frying. They will protect you from burns. You will notice the quality of the result from the consistency of the fillets: they must be crunchy and dry, and the cod must be soft and moist.
****
Pasta,
potatoes and mussels Neapolitan style # ingredients and doses - Mixed
pasta 350 gr - Potatoes 4 - Vegetable broth 1 liter - Mussels 1 kg -
Anchovies 2 (to taste) - Garlic 2 cloves, Carrot 1, Onion 1, Celery 1,
Basil, Parsley, Olive oil - Fresh rosemary 1 branch. METHOD - We already
know that the combination of potatoes and mussels is very tasty, so to
get the most out of this dish you need to buy good potatoes, make an
excellent vegetable broth and obviously choose top quality mussels. The
type of pasta must be mixed, the classic Neapolitan one, perfect for
this creamy dish. The dish is quite simple to prepare and if you prepare
the broth the evening before, cooking will also take up little time.
But now let's put on our aprons and prepare this great traditional
Campanian dish. Prepare the vegetable broth, preferably the night
before. Peel the potatoes, cut them into brunoise (meaning, first
julienne them and then dice them) and place them in a bowl. Also cut
half an onion, a carrot, and a celery stick into brunoise. Cook them for
a few minutes in a pan with two tablespoons of olive oil. Once
softened, remove them from the heat and blend them. Pour them back into
the pan and add the chopped potatoes. Stir quickly over high heat and
after a few seconds, add two or three ladles of boiling broth. Season
with a sprig of fresh rosemary and cook for 20 minutes, adding boiling
broth if it reduces too much. While the potatoes are cooking, clean the
mussels. Take a non-stick pan, pour in a drizzle of olive oil and add a
well-peeled garlic clove. Lightly brown the garlic and add the mussels,
adding 2 lemon slices. Cover with a lid. It will take a few minutes for
the mussels to open. Once opened, cook them for just a few seconds if
you want them nice and plump and not overcooked, keeping in mind that
they will then cook for a few minutes along with the pasta. A few
minutes before the potatoes are cooked, add a little well-strained
mussel sauce and a little oil with garlic and 2 anchovies, which will
give the potatoes an extra boost. Once cooked, add salt and remove the
rosemary sprig. Remove the garlic. Now we come to cooking the pasta.
Since the potatoes are very creamy, I preferred to cook the pasta first
in boiling water for a few minutes and not cook it directly in the
potatoes as per Campania tradition. So, two minutes before the end of
cooking, drain the pasta and pour it over the boiling potatoes and cook
over high heat, adding the cooking water. One minute before the end of
cooking, add the thoroughly cleaned mussels without their shells. Turn
off the heat, toss the pasta, drizzle with raw oil and garnish with
chopped basil or parsley.**
.
2022
*****
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Asparagus Risotto # ingredients and servings for 2 - 250 gr white asparagus - 1 liter vegetable broth - 1 shallot - 1 tablespoon oil - 200 gr Carnaroli rice - 2/3 tablespoons grated Parmesan cheese - chives. METHOD: Wash the asparagus thoroughly and scrape off the ends with a knife. Cut off the tips and slice the remaining tender part of the stem. Heat the broth. In a soup pot, sauté the finely chopped shallot in the oil over low heat. Add the asparagus, brown them slightly, then add a ladle of broth, a pinch of salt, and cook over low heat for 5 minutes. Remove the lid, raise the heat, and let the excess liquid evaporate. Remove the asparagus tips and set aside. Add the rice and toast for one minute. Add 4/5 ladles of boiling broth and cook the rice for the time indicated on the package. Continue adding the broth as it is absorbed, stirring occasionally, making sure the mixture doesn't dry out too much. Two minutes before the rice is cooked, add the Parmesan and asparagus tips. Stir constantly and cook until done. Turn off the heat, let it rest for a minute, and serve. Garnish with Parmesan and chives.
****
Ricotta and Spinach Cannelloni #ingredients and doses., for the pastry: 200 gr of "00" flour - 100 gr of durum wheat flour - 3 eggs - salt. For the filling: 500 gr of fresh ricotta - 600 gr of boiled, drained and chopped spinach - a little butter - 1 clove of garlic - 80 gr of grated Parmesan - salt, nutmeg. For the béchamel sauce: 25 gr of butter - 25 gr of flour - 1/2 lt of milk - salt and pepper. For the topping: vegetable ragù (tomatoes, carrot, onion, courgette, celery) - Parmesan cheese - nutmeg. DO THIS - Clean, wash, boil, drain and chop the spinach. Sauté them in a pan with a knob of butter, a clove of garlic that you will remove at the end of cooking and a pinch of salt. Let it cool. Meanwhile, prepare a vegetable ragù with tomatoes, carrots, onions, celery, and zucchini. Clean and wash all the vegetables, and dice them into small cubes. In a saucepan, heat a tablespoon of oil, add the vegetables, and sauté for a minute, stirring frequently. Add the tomatoes, season with salt, and cook until the vegetables are tender. Set aside. Pour the two flours onto a pastry board, forming a mound with a hollow in the center. Crack the eggs into the center and knead everything together, adding a drop of warm water if necessary, until you obtain a smooth, firm dough. Using a rolling pin or pasta machine, roll out the dough into rectangles about 7 cm wide and 12 cm long. Let them dry on a floured tray. Boil the lasagna noodles one at a time in plenty of salted water. As you remove them, lay them out to dry on a clean kitchen towel. Prepare the béchamel sauce. In a small saucepan, melt the butter, add the flour, and toast it, stirring with a wooden spoon. Gradually pour in the hot milk and cook over very low heat for a few minutes, stirring constantly with a whisk. Season with salt and pepper, cover, and set aside. Prepare the cannelloni filling: combine the fresh ricotta with the spinach, add the grated Parmesan, season with salt, and season with nutmeg. Use this mixture to fill the cooked pasta sheets, using a piping bag. Roll up the cannelloni and arrange them neatly on a baking sheet lined with a layer of béchamel sauce. Continue until all the pasta sheets and filling are used up, then cover everything with béchamel sauce and a few tablespoons of the vegetable ragù (set aside a little), sprinkle with grated Parmesan cheese, and bake at 200°C (400°F) for about 20 minutes.
**** Chef Adriano Mennillo's tip: You can also buy the lasagna and béchamel sauce at the supermarket; I like to serve the cannelloni with a few tablespoons of the reserved sauce, plenty of grated Parmesan cheese, and a sprinkling of nutmeg.
***
***
Photo & Chef's Recipe Adriano Mennillo.
****
Spaghetti all'assassina (Puglia) # ingredients and quantities - 500
gr vermicelli - 400/500 gr peeled tomatoes - 5/6 cloves of fresh garlic -
fresh chili pepper to taste (green or red) - extra virgin olive oil -
salt. DO THIS - Prepare, in a bowl, the peeled tomatoes crushed by hand
and season them with salt. In an iron pan (Francavilla used the
sartàscene, not the Lyonnaise), add plenty of oil, the chili pepper and
the garlic cloves that we will burn and then discard them. When the oil
is boiling, with a quick movement, add the crushed tomatoes. The oil
will ignite and you will need to immediately put the lid on, so as to
turn off the flame and retain the smoke that will form and give a smoky
hint to the pasta. In a large pot, bring the water to a boil, salt it
and add the vermicelli. Remove them once they've folded and pour them
into the pan with the tomato sauce to finish cooking. Don't break them
under any circumstances. When the pasta is nice and creamy, but with a
very thick sauce, wait a little longer until it's lightly browned but
not burned, mind you. At this point, just before removing it, drizzle it
with a little extra virgin olive oil.
****** Chef Adriano
Mennillo's advice: The real Assassina, in short, is browned, lightly
toasted, but not burned, so definitely not with charred pasta like you
too often see in many restaurants. It should taste of smoke, the sauce
should be a cream that envelops the pasta, and the spaghetti should not
taste like burnt straw, but just the right amount of crunch. And it
should be spicy, because the meaning of "all'assassina" is linked to the
sensation of spiciness, not burnt.
******* Chef Advice: Adriano Mennillo - This is a cut of the hindquarter, taken from the back of the leg. In Milan, it's called magatello, and in some parts of the South, lacerto. It has the advantage of having a regular shape and being completely free of visible fat, but it also has the disadvantage of having thick, clearly visible fibers, which make the meat tough and, especially beef, unsuitable for quick cooking (roast beef and steaks). Veal, precisely because of its regular shape, is particularly suitable for tuna sauce and small breaded and fried cutlets. Vitello tonnato can be kept for 1-2 days in the refrigerator, covered with plastic wrap. It's best to store the cream separately.
Baccalà fritto in pastella # ingredienti e dosi -1 kg di baccalà già ammollato-250 gr di farina di riso-250 gr di farina 0- 66 cl di birra ( fredda ) -pizzico di bicarbonato/zucchero-5 gr di sale-2 lt di olio per friggere (arachide)-FATE COSI -La preparazione non è complessa, ma richiede delle attenzioni che sono cruciali per la riuscita del piatto. In una ciotola, unite, dopo averle setacciate, tutte le polveri (farine, zucchero, bicarbonato, sale); quindi aggiungete parte della birra.Iniziate, con la frusta o preferibilmente con una forchetta, a mescolare il composto. Non appena noterete la prima bozza di impasto, versate, a filo, la restante birra; senza mai smettere di mescolare.Una volta che avrete ottenuto una pastella liscia ed omogenea, coprite con della pellicola alimentare e trasferite in frigo per circa un'ora, in cui la pastella si gonfierà leggermente.Trascorso questo tempo, togliete la ciotola dal frigo ed immergeteci i filetti/bocconcini di baccalà, dopo averli asciugati ed infarinati.Portate a temperatura l'olio (180/190°) e passate alla frittura. Immergete un filetto alla volta, per non far diminuire troppo la temperatura dell'olio e fate andare, a fuoco medio, sino a che non vedete la pastella dorarsi, girando di tanto in tanto, per avere una doratura omogenea.Trasferite i filetti su carta assorbente prima di impiattare.
*******Consil du chefAdrianoMennillo # la temperatura della birra e della pastella in generale deve essere ghiacchiata per creare uno shock termico con l'olio. Questo renderà il vostro fritto croccantissimo. E' lo stesso principio della tempure giapponese;se volete una pastella croccante e non spugnosa, "tagliate" la farina 0 con della farina di riso (povera di proteine) per far sì che non si sviluppi troppo la maglia glutinica. Non può essere, invece, usata in purezza (come nel tempura) perchè non avrebbe una viscosità tale da restare attaccata al baccalà;in molte ricette c'è la presenza dell'uovo (tuorlo); se volete una pastella spugnosa utilizzatelo, ma se, invece, puntate sulla croccantezza, omettetelo;per lo stesso motivo, mescolate, per poco tempo, il più velocemente possibile, la pastella con una forchetta o al massimo con una frusta;utilizzate una ciotola di metallo e fate riposare in frigo per mantenere la temperatura fredda il più a lungo possibile;
tamponare ed asciugare i filetti è fondamentale. Non consentirà al baccalà di bagnare la pastella, ammorbidendola irrimediabilnmente;munitevi di guanti da cucina, la frittura della pastella schizza in modo massivo; vi serviranno per non scottarvi;vi accorgerete della bontà del risultato dalla consistenza dei filetti: devono essere croccanti ed asciutti ed il baccalà deve risultare morbido ed umido.
Fried cod in batter # ingredients and amounts -1 kg of cod already soaked -250 gr of rice flour -250 gr of flour 0- 66 cl of beer (cold) -pinch of baking soda/sugar -5 gr of salt -2 lt of oil for frying (peanut) -FATE COSI -The preparation is not complex, but requires attention that is crucial for the success of the dish. In a bowl, combine all the powders (flour, sugar, baking soda, salt) after sieving them; then add some of the beer. Start mixing the mixture with a whisk or preferably a fork. As soon as you notice the first draft of the dough, pour in the remaining beer, without ever stopping to mix. Once you have obtained a smooth and homogeneous batter, cover with plastic wrap and transfer to the fridge for about an hour, in which the batter will swell slightly. After this time, remove the bowl from the fridge and dip the cod fillets/bites, after drying and flouring them. Bring the oil to temperature (180/190°) and fry. Immerse one fillet at a time, so as not to lower the oil temperature too much and let it cook over medium heat, until you see the batter turn golden, turning occasionally, to have a uniform browning. Transfer the fillets onto absorbent paper before serving.
******* Chef Adriano Mennillo's tip # the temperature of the beer and batter in general must be ice cold to create a thermal shock with the oil. This will make your fried food very crunchy. It is the same principle as the Japanese tempura; if you want a crispy and not spongy batter, "cut" the flour 0 with rice flour (low in protein) to ensure that the gluten mesh does not develop too much. It cannot, however, be used in its pure form (as in tempura) because it would not have the viscosity to remain attached to the cod. Many recipes include egg (yolk). If you want a spongy batter, use it, but if you want a crunchy batter, omit it. For the same reason, mix the batter with a fork or a whisk for a short time, as quickly as possible. Use a metal bowl and let it rest in the fridge to keep the temperature cold as long as possible. dab and dry the fillets is essential. This will prevent the cod from wetting the batter, which would soften it irreparably. Wear oven gloves, as the batter splashes a lot when frying. They will protect you from burns. You will notice the quality of the result from the consistency of the fillets: they must be crunchy and dry, and the cod must be soft and moist.
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2022
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