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LASAGNETTE edges, CLAMS AND ZUCCHINI



INGREDIENTS FOR 6 PEOPLE:
- a bass of about one kg.
- 1 kg small clams
- ½ cups milk
- 1 kg.
zucchini - 1 bunch of parsley
- 100 grams of butter
- 65 grams of flour OO
- ½ cup extra virgin
- 1 bunch basil
-
½ cup white wine - 2 cloves garlic
- 1
small chilli - 1 celery stalk
-
1 carrot - 1
small red onion - 1 leek
- 1 package of fresh pasta for lasagna

PROCEEDINGS
filleted fish and peel (or do it from your fishmonger to do!).
Put in a large pot a couple of tablespoons of olive oil and let us cook the bones and the head of the bass well washed under cold running water.
Once it has browned, add white wine and add the carrot, leek, onion and celery, cook for quickly and cover with water.
Simmer for about twenty minutes, skimming constantly, eventually filtered through a sieve with a mesh fine and set aside.

Sauté garlic and chilli in a little oil oil, add the white wine and let it evaporate, add the clams and cover, cook over high heat until they are opened, shell them, strain the back and kept the clams in this liquid.

Prepare the sauce using the milk and fish stock (approximately ½ liter) that'acqua of clams, you should not need to add salt, one of the clams should be sufficient.

Cook the fish fillets, a couple of minutes on each side in a pan with a little olive oil, salt and pepper and allow to cool and crumble it with your hands in pieces no smaller than a hazelnut.

Skip the courgettes with a clove of garlic, olive oil and basil and baked until the end, assemble the lasagna, alternating a layer of pasta with a layer of fish sauce, zucchini, clams, sea bass and some crumbled.
Bake at 180 degrees for about half an hour.

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Slow Food - the conducted in Turin and Florence meet

conduct Slow Food of Florence, with its trustee Chris Maestrini is the first with which to conduct underground Torino begins a series of meetings and exchanges. It then begins with an authentic Tuscan meal prepared by me Saturday, October 31 in beautiful frame of ' Hotel Le Meridien Turin Art + Tech, Via Nizza 230 .

The menu that will prepare for the evening is as follows:

flan herbs with white beans and toasted lard

salad of fennel and finocchiona sbriciolona

pate liver and spleen with jelly Vinsanto

ravioli with cream of tomato soup with rosemary salt cod gratin

Rigatoni with Braised tripe alla fiorentina

with the robbers jumped

cake with pears and pine nuts sandblasted and ice cream

Biscotti di Prato with the biscuit Mattei Vinsanto

The wine pairings will be those of Farm Selvapiana.

Maximum 80 seats, the cost of the evening: € 45.00 Membership - € 50.00 guests of members.
Reservations can be made by phone or email us at 335/6365593 prenotazioni@slowfoodtorino.com

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roasted fillet of turbot with wild mushrooms and burrata

This is the recipe of the dish I presented last week at deGustiBooks .

INGREDIENTS FOR 4 PEOPLE:
- a rumble of about 1 kg.
- 4 tablespoons soy sauce
- 1 teaspoon brown sugar
- 2 tablespoons extra virgin olive oil
- a burrata of about 200 grams.
- a bunch of calamint
- two cloves of garlic
- 250 gr. porcini mushrooms

Fillet (or the fishmonger fillet do!) turbot and cut each fillet into three pieces.
Prepare the marinade in a large bowl with oil, sugar, soya beans, a clove of sliced \u200b\u200bgarlic and a pinch of calamint well and sprinkle the fish fillets.
Cover with foil and let rest in refrigerator for 5 / 6 hours.
Clean mushrooms with a boxcutter first to remove excess soil and vegetation and then with the help of a damp cloth.
slice them fairly thin and saute quickly in a hot frying pan where you put the oil and a clove of crushed garlic.
Use the same pan to cook the fish 1 minute on each side to come up with a better crust color, then go fish fillets in a preheated oven for another 5 / 6 minutes.

Serve hot in the first recline fillets slightly overlapping each other, a generous spoonful of mushrooms and some butter for sealing an 'hour at room temperature, a few leaves calamint and a drizzle of olive oil.

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deGustiBooks festival of creativity

deGustiBooks is the show that brings together food and wine production and quality books, an opportunity to meet with craftsmen of taste and publishers in four days of tastings, meetings with authors, food show, presentations books, workshops and conferences.

The formula, which in the previous two years has met a great success and a great consensus among the industry, provides a wide range of participation opportunities for publishers, corporations, associations, companies: the presence of its own products in a space equipped with self-realization of small events tailored to the characteristics of products (wine tastings, book launches and products, cooking true).

I will be present for two different food show in the arena of taste, the first at 12:00 pm in Garden of the circuit, new for 2009, during which it will present two recipes using products from the garden and the other, 18.00 in which I present a recipe for seafood.


All
prepare recipes that are made without the use of raw materials containing gluten therefore also suitable for people with celiac disease .
I hope the opportunity to meet personally with fans readers of my blog.

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Slowfood Dinner at Black Cabbage

will be held next Thursday, October 29 to Cabbage black dinner tasting of mushrooms conducted in collaboration with the Florentine Slow food and the company Russiz higher.

PROPOSED MENU FOR THE EVENING

- Chapel porcini mushroom sauce duxelles

- medallions stuffed with mushrooms butter, sage and cheese powder

- Risotto with porcini mushrooms and robiola roccaverano

- fillet of sea bass roasted with wild mushrooms and their restricted fund

- Mont Blanc

Wines Match: Friulano 2008 Collio, Collio Sauvignon 2007, Collio Pinot Blanc Reserve 2004 and Verduzzo in accompaniment to dessert.
The price of the evening is € 50.00, the price of EURO 45.00 for Slow Food members.

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Fall time of mushrooms.

The arrival of the first storms that herald the end of the summer holiday, causing the fan Gourmet for a Spasmodic wander the markets and shops for fruit and vegetables, is in fact the autumn time of year - the other but less important is the month of June - where you can find on the market the precious mushrooms .




Put aside for a moment the parochial discourses, for which we are famous Tuscan and that lead us to say that the oil produced in our field is always better than the next, that ' grapes patiently breed is by far the sweetest and most delicious, and then try to make a small summary on the areas of origin of the pig and their characteristics more salient.

I do not take into account the mushrooms imported from mostly from Romania, Croatia, Slovenia and even Morocco, not just a matter of intrinsic quality but also for the fact that that product comes from our old and stressed out from long trip and put aside even those who are born in regions other than Tuscany because barely enough to meet local demand, we can safely say that the best mushrooms among those available in the pews of our markets are the ones that come to us, though not necessarily in this 'order, from your friend, from the Abetone, the Casentino and Mugello.

porcini from chestnut are, in my opinion the best. The undergrowth
chestnut can be full of moss, ferns, heather, and sometimes is the habitat suitable for all 4 species of Boleti we call mushrooms, you can find the early Boletus pinophilus in May and June, the Boletus aestivalis in June, then in succession Boletus edulis and Boletus aereus, which are in the best mushrooms from a sensory point of view, provided they are consumed quickly because of lower amounts than those of beech and spruce.

The use of mushroom that can be done in the kitchen is the most diverse.
Personally I love them fried, lightly bathed in a fairly liquid batter made of water and wheat flour, and then just past the corn meal before being immersed in oil steaming, or coarsely chopped in pieces and then fried with oil, garlic and calamint.
The recipe, however, in my opinion, you taste the pig in the best way, those who do not ever give up even when the fungi are few available, is the one that follows.


MUSHROOM SOUP

Ingredients for 4 servings: 500 grams of mushrooms
healthy and hard.

1 liter of vegetable broth 2 cloves garlic 1 bunch
calamint
4 slices of homemade bread
half cup of oil extra virgin olive oil (the one in your field!)
Parmigiano Reggiano cheese Salt and pepper to taste


mushrooms are cleaned using a boxcutter first to remove stem from the excess soil and vegetation and then continuing with a cloth soaked in water and then wrung out.
Cut the chapels and stems sliced \u200b\u200bthin enough, the first half of their length, and then sliced, skips all the oil where we place before a crushed clove of garlic still in their skins and a sprig of calamint; you cook - to 4 / 5 minutes by skipping regularly - and season with salt and pepper.

Transfer all into the pot where we prepared our vegetable broth and let cook for 5 / 6 minutes.
Remove from heat and let rest for a few minutes.
Serve the soup in bowls of where we place the slices of bread and then toasted with garlic and bring to the table after they garnish with Parmesan and a drizzle of olive oil, a few leaves of calamint and freshly ground pepper.