• Pizzoccheri

    L’usanza di preparare i pizzoccheri è certamente contemporanea all’introduzione del grano saraceno in Valtellina e in provincia di Sondrio. Le prime fonti indirette si trovano in alcuni antichi testamenti del XVIII secolo, in cui venivano lasciati agli eredi gli attrezzi da cucina, fra cui «una scarella per li Pizzoccheri e il rodelino per li ravioli» (1750) oppure «le resene per li Pizzoccheri» (1775).

    I documenti storici attestano che i pizzoccheri della Valtellina sono legati ad eventi, tradizioni ed enogastronomia del luogo d’origine, tanto che il loro condimento tradizionale è preparato con ingredienti locali e tipici (burro, formaggio, verdure quali verze e patate). Nel corso degli anni sono stati organizzati eventi e sagre popolari che celebrano il prodotto: quella più celebre è il “Pizzocchero d’oro” a Teglio.

    Anche con questa famosa ricetta della cucina povera di montagna, i nostri Sangiovese si sposano alla perfezione, in particolare I Quattro Bastioni, i cui tannini ben definiti vanno a sgrassare un piatto così succulento, mentre la sua morbidezza si armonizza con i forti sapori della ricetta, creando una sinfonia perfetta.

    Ingredienti 4 persone 

    400 g di farina di grano saraceno
    100 g di farina bianca
    200 g di burro
    250 g di formaggio Valtellina Casera
    150 g di formaggio Grana grattugiato
    200 g di verze
    250 g di patate
    1 spicchio di aglio
    pepe q.b.

    Procedimento
    Mescola le due farine, impastale con acqua e lavora per circa 5 minuti.  Tira la sfoglia fino a uno spessore di 2 o 3 millimetri dalla quale ricaverai delle fasce di circa 8 centimetri ognuna. Sovrapponi le fasce e tagliale nel senso della larghezza, ottenendo delle tagliatelle larghe circa 5 millimetri.

    Cuoci le verze (o in alternativa le coste e i fagiolini) a piccoli pezzi e le patate tagliate a tocchetti in una capace pentola con acqua salata, quindi unisci i pizzoccheri dopo 5 minuti.

    Prosegui la cottura per una decina di minuti, quindi raccogli i pizzoccheri con la schiumarola e versane una parte in una teglia ben calda, cospargi con formaggio Grana grattugiato e Valtellina Casera Dop a scaglie, prosegui alternando pizzoccheri e formaggio.

    Friggi il burro con l’aglio lasciandolo colorire per bene, quindi di versalo sui pizzoccheri. Senza mescolare, servi i pizzoccheri bollenti con una spolverata di pepe.

  • Belladama and scorpion fish in carpione | Chef Patrizia Volanti

    Patrizia Volanti, Al Mastin Vecchio, Verrucchio (RN)

    Sous chef and pastry chef of Al Mastin Vecchio di Verrucchio, after leaving the stoves of Papaveri and Mare di San Vincenzo (LI), Patrizia offers a fresh seafood cuisine that is based on what the market offers daily, dishes with clear flavors, captivating and light where the raw material is always at the center.

    Scorpion fish in carpione with roasted Vesuvian tomatoes, broth of rockfish and anchovy jus
    Ingredients for 4 people

    For the scorpion fish in carpione 

    8 small scorpionfish

    00 flour to taste

    Chopped spring onion to taste

    Chopped parsley to taste

    20 ml white wine vinegar

    20 ml extra virgin olive oil

    Chopped chili pepper to taste

    Fine salt to taste

    Milled black pepper to taste

    500 ml vegetable oil

    For the fish broth

    The heads of the scorpion fish

    2 tub gurnards

    2 big red mullets

    500 g Piccadilly tomatoes

    1 golden onion

    1 bunch of basil

    4 sprigs of thyme

    50 ml extra virgin olive oil

    10 g corn starch

    For the roasted Vesuvian tomatoes 

    4 Vesuvian tomatoes

    Extra virgin olive oil to taste

    Salt to taste

    Pepper to taste

    For the anchovy dressing 

    100 g anchovies in oil

    30 ml water

    30 ml vegetable oil

    For sweet and sour borettane onions

    4 borrettane onions

    Extra virgin olive oil

    3 g sugar

    3 g salt

    15 g white wine vinegar

    Assembly

    Scorpion fish

    Vesuvian tomatoes

    Fish broth

    Anchovy jus

    Basil to garnish

    Extra virgin olive oil

    Directions

    Scale the fish and remove the head, entrails and gills. Wash the heads abundantly and keep them aside to make the soup. Heat the vegetable oil in a saucepan at 180 ° C and fry the floured scorpion fish until they are crispy and hard.

    Dry them well and season them with vinegar, extra virgin olive oil, fine salt, black pepper, chopped spring onion and parsley and chili pepper to taste.

    Clean the red mullets and the tub gurnards by removing the entrails and gills, rinsing them thoroughly.

    Finely slice the onion, brown it in a large pot with extra virgin olive oil, add the Piccadilly tomatoes cut into 4 and brown a little more. Add the fish, lightly braze, add thyme and basil, cover with water and bring to the boil slowly, frothing often. Cook for two hours then filter the liquid and continue cooking for another 30 minutes. Tie the soup with the corn starch dissolved in a little water and adjust the flavors with salt and pepper. The soup is ready when you sail the spoon.

    Wash and cut the tomatoes into 4 and roast them in the oven with extra virgin olive oil, salt and black pepper at 180 ° C for about 8 minutes.

    Prepare the anchovy dressing. Blend all the ingredients together with a blender until you get a nice smooth emulsion. Pour it into a bottle.

    Peel the onions and boil them in water until they are tender.

    Sauté them in a pan with extra virgin olive oil until golden brown, add the salt now, blend with the vinegar and complete adding the sugar to caramelize.

    Place alternately the scorpionfish in carpione, the roasted Vesuvian tomatoes and the Borrettane onions in bittersweet cut in half.

    Pour the hot soup into the side of the plate, drip the anchovy and extra virgin olive oil jus and garnish with fresh basil.

  • Belladama and risotto alla “busera” | Chef Alessandro Breda

    Alessandro Breda, Gellius, Oderzo (TV)

    Gellius is the house of chef Alessandro Breda. Opened in 2001 in Oderzo in the province of Treviso, the restaurant winds its way through the archaeological finds of the ancient Roman city, where today the Nyù bistrot and the bar that overlooks the central square of the village also find space.
    The Gellius cuisine embodies the double soul of Breda: on the one hand experimentation, with a tradition skilfully reinvented by his hand, on the other the search for balanced flavors, in which each ingredient is chosen with logic and reasoning. A kitchen capable of expressing a sense of familiarity and sharing, where being at the table is a pampering and a pleasure, for the palate and the spirit.
    In 2005 Gellius was awarded the Michelin star.

    Risotto alla “busera” with raw prawns
    Ingredients for 4 people

    250 g Carnaroli rice

    60 g butter

    50 ml extra virgin olive oil

    800 g red prawns

    200 g tomato pulp

    150 ml white wine

    1 celery stalk

    3 shallots

    1 clove garlic

    1 chili pepper

    Thyme and rosemary to taste

    Dehydrated seaweed to taste

    Directions

    Shell the prawns, remove the intestines and cut them into small pieces, then marinate with salt, pepper and a drop of extra virgin olive oil.

    Separately, in a saucepan, brown the carcasses with the concassé vegetables, the aromas and the chili pepper, blend with white wine, add the tomato and cook for 45 minutes slowly, all covered.

    Turn off and leave to rest for 15 minutes, then pass everything through a vegetable mill, bring the sauce to a boil and reduce it to obtain the right density.

    Toast the rice with a little bit of oil, wet with white wine, salt, pepper and, a little at a time, with boiling water until you have reached the cooking point.

    When cooked, remove from the heat and stir in the butter.

    Spread the “busera” sauce on 4 flat plates, pour over the rice, the marinated prawns and sprinkle with the blended dried seaweed.

  • Belladama and pappa al pomodoro | Chef Simone Lugoboni

    Simone Lugoboni, Oste Scuro, Verona

    Simone Lugoboni is the soul of the best fish restaurant in Verona, hidden in an alley in the center. Here, of course, it is the highest quality of the material that makes the difference: fresh, caught, certified sea fish cannot be otherwise if you want to get out of the choir and come up with a caviar, one of the oysters and one of the raw ones. We are in Verona, but it seems to be a stone’s throw from the sea, with a menu that ranges from the most famous tradition to the most original and contemporary inspirations.

    Pappa al pomodoro with deep-water shrimp, burrata cream and oregano
    Ingredients for 1 person

    2 ripe tomatoes

    1 clove garlic

    ½ carrot

    200 g stale bread (Tuscan type)

    Extra virgin olive oil to taste

    A handful of seabed shrimp (sweet shrimp with very soft carapace)

    1 fresh burrata

    Milk to taste

    Oregano to taste

    Salt to taste

    Pepper to taste

    A few leaves of curly endive salad

    Directions

    In the meantime, fry the seabed shrimp in oil with a few leaves of curly endive salad for garnish. Keep warm.
    Prepare the burrata cream, whisk the burrata with oil and milk in the blender.Keep at room temperature for half an hour.

    In a plate, put the baby food in the center as the bottom with a ring, top with a spoon the burrata cream, oregano and the fried prawns. Garnish with fried salad leaves.

  • Belladama and raw meat crouton | Chef Enrico Croatti

    Enrico Croatti, Moebius, Milano

    Emerging talent of Italian cuisine, Michelin star at the Dolomieu of Madonna di Campiglio (TN) and first chef to conquer the Michelin star in the Iberian peninsula with a restaurant of Italian cuisine, today we find him at the Moebius stove, open at the end of July 2019 and already an unmissable destination for “Milan to drink” and for lovers of a gastronomic cuisine that Croatti revolutionizes every day, both in the space of the Tapas bistrot and in that of the most creative gastronomic Osteria.

    Raw meat crouton
    Ingredients for 1 person

    80 g beef beaten meat

    Salt and pepper to taste

    Chive to taste

    Chopped shallot to taste

    Extra virgin olive oil to taste

    Lemon juice to taste

    1 slice of stale wholemeal bread

    1 clove garlic

    4 black truffle slices

    2 pieces of pea sprouts

    For the egg and cheek lard cream:

    5 egg yolks

    3 spoons of cheek lard fat

    3 spoons of white wine

    Salt and pepper to taste

    Directions

    Prepare the cream by mixing all the ingredients in a water bath, taking care not to exceed the temperature of 62 ° C. When everything is well emulsified, remove from the heat and set aside.

    Plate the slice of bread with extra virgin olive oil until it becomes crispy, rub over the clove of garlic, spread the egg cream over the entire surface, cover the crouton with the raw meat just seasoned with oil, salt, pepper, spring onion, shallot and lemon juice. Finish with truffle slices and pea sprouts.

  • Belladama and fried crescentine | Chef Irina Steccanella

    Irina Steccanella, Irina, Savigno (BO)

    After attending the hotel management institue in Castel San Pietro Terme, Irina decides at 34 that she has to go around to improve herself. In the meantime, she was at the helm of the Osteria Vini d’Italia in Bologna for 5 years, together with a group of members. Then a pause for reflection: “I asked myself if I wanted to do a traditional or creative cuisine,” she says, but soon she removes any doubts by focusing on the true tradition, “but done well”. It is the right time to continue training and, on February 1st 2015, her talent allows her to enter the kitchens of Massimo Bottura’s Franciscan Osteria, where she remains for 6 months. After Bottura, Niko Romito arrives, then the experience at the Mastrosasso farm – which lasted about a couple of years – and the return to Bologna, after moving to Castel di Sangro, which is what made her known to the general public, just for that traditional cuisine made with painstaking care, rigor, and maximum attention to procedures and raw materials.

    Fried crescentine
    Ingredients for 6 people

    1 kg 00 flour

    170 g cream

    170 ml white wine

    160 ml water

    30 g di baking

    30 g salt

    Directions
    Knead all the ingredients right away, except the salt which will be added later. Work everything until you get a smooth and homogeneous mixture and leave to rest for 30 minutes. Roll out 1.5 cm thick sheets of rectangular shape and fry them in oil at a temperature of 170 ° C.

    Hot crescentine pair well with a salumi or a soft cheese.

  • Belladama and tuscan panzanella | Chef Paolo Cappuccio

    © Stefano Pelizzaro

    Paolo Cappuccio

    Technique, taste, passion, rigor and research. Paolo Cappuccio’s cuisine, which makes Mediterranean his playground, is based on these five fixed points, true mantras that the Neapolitan chef – for many years star chef – today carries out as a consultant for various places around Italy and as a teacher of high level training courses.

     

    Tuscan panzanella bread salad with raw Chianina beef, anchovies, capers, tomatoes, onions and fresh basil
    Ingredients for 4 people

    For the meat

    160 g aged shoulder of Chianina beef

    28 ml extra virgin olive oil

    0.2 g pepper

    2 g fresh thyme

    2 g salt

    For the tomatoes

    4 rape vine tomatoes

    For plating

    40 g fresh cucumbers

    8 oil-packed anchovy fillets

    20 g pine nuts

    20 g black Taggiasca olives

    5 g Pantelleria capers

    50 g Parmigiano Reggiano shavings

    10 g marinated red onions

    4 g French mustard

    1 g oregano

    0.1 g garlic

    2 g salt

    0.2 g pepper

    2 g basil

    Directions
    For the meat, remove the nerves and any small filaments from the meat, then marinate it with oil, pepper and fresh thyme. Blast chill it to -25 °C and then wrap it in aluminium and vacuum seal it. Store it at +3 °C.
    For the tomatoes, blanch the tomatoes and then remove their skin. Cut them into four pieces and set the core aside to be used later as garnish. Set the juice from the tomatoes aside as well, to be used later to season the panzanella.
    Plating and presentation
    Open the meat package and cut it into cubes. Season with salt and mustard. Dice the stale bread and season it with the tomato juice, oregano, extra-virgin olive oil, garlic, salt, basil and pepper.
    Arrange the panzanella on a cold plate and add the meat, then garnish with the remaining ingredients.
  • Belladama and spaghettini with seafood | Chef Luciano Zazzeri

    Luciano Zazzeri, La Pineta, Marina di Bibbona (LI)

    Died prematurely in 2019, the star chef was the owner of the La Pineta restaurant in Marina di Bibbona, in the province of Livorno, a cult destination for fish lovers and VIPs passing through Tuscany. Today, the sons Andrea and Daniele, who have been involved in the family business for some time, carry on the restaurant and the memory of this great cook.

    Cold spagetthini with seafood, fresh tomato sauce, fish carpaccio and mullet bottarga
    Ingredients for 4 people

    400 g spaghettini capellini

    50 g shelled clams

    50 g shelled mussels

    4 shelled shrimps

    4 shelled small scampi

    50 g baby squid

    1 clove garlic

    ½ chili pepper

    1 tuft parsley

    Extra virgin olive oil q.b.

    Salt and pepper q.b.

    Basil q.b.

    Tomatoes q.b.

    Mullet bottarga q.b.

    100 g di filleted fish for carpaccio (tub gurnard, tuna, bonito, sea bream, etc.)

    Directions

    Make a small pesto by blending the basil with oil.
    Clean and shell the seafood, baby squid and shellfish.Sear all the ingredients in boiling water for 2 minutes, then put them in a bowl and season with salt, pepper, chilli pepper and garlic finely chopped, chopped parsley. Place everything in the fridge to cool for 5 minutes.Cook the pasta, cool it with water in a colander, pour it into the bowl with the seafood and turn well, mixing as much as possible, season well by adjusting with oil and salt.

    Plating and presentation

    In a plate, place the fresh tomato sauce at the base, roll the spaghetti and put them in the center, add the seafood and create some dots with the basil pesto, lay the carpaccio on top of the spaghetti and sprinkle everything with mullet bottarga.

  • Fricò

    Il fricò piemontese è un gustoso e saporito secondo piatto a base di carne, una versione particolare dello spezzatino, tipico di tutti i luoghi di montagna: qui abbiamo i funghi che danno un tocco di originalità a un piatto già di per se succulento e strutturato. Abbinatelo al nostro Santa Reparata e il gioco è fatto!

    Ingredienti per 4 persone

    300 g di spezzatino di vitello

    500 g di patate

    30 g di burro

    20 g di funghi

    1 litro di brodo di carne

    1 cipolla

    1 cucchiaio di salsa al pomodoro

    2 foglie di alloro

    1 rametto di rosmarino

    sale q.b.

    pepe q.b.

    Procedimento

    Soffriggi la cipolla tagliata sottile con l’alloro e il rosmarino, aggiungi la carne e lascia rosolare bene il tutto per una decina di minuti mescolando di tanto in tanto. Aggiusta di sale, copri con due mestoli di brodo, quindi abbassa la fiamma e cuocere per altri 20 minuti. Nel frattempo, sbuccia le patate e tagliale a cubetti, uniscile alla carne con la salsa di pomodoro e i funghi.

    Bagna ancora con un po’ di brodo, pepa, copri con il coperchio e cuoci ancora per 40 minuti.

    Servi caldissimo.

  • Pisarei e fasò

    Pisarei e fasò are the symbolic dish of Piacenza cuisine, a masterpiece of peasant art, with a unique, warm and enveloping taste that comes from the very rich sauce thanks to the presence of lard pound (pistà and grass) and borlotti beans. Simple ingredients for an immortal recipe. The traditional recipe of the pisarei and fasò wanted the dry bread to be cooked in water until it was completely pulped, but to make the recipe faster use the breadcrumbs and then add boiling and the result will be the same. The secret to the price of the excellent dishes and fasò is the small gnocchetti fare, how to be submerged in the sauce, which can also be lamb, but in any case always abundant. The perfect wine for this recipe, our I Quattro Bastioni!

    Ingredients for 4 people

    For pasta

    300 g of flour

    100 g of breadcrumbs ù

    water to taste

    For the sauce

    250 g of borlotti beans

    30 g of butter

    2 spoons of olive oil

    50 g of minced bacon

    chopped parsley to taste

    50 g of chopped celery, carrot and onion

    300 g of peeled tomatoes

    grated Parmigiano Reggiano cheese to taste

    basil to taste

    salt to taste

    pepper as needed

    Preparation

    Fry the lard batter in oil and butter, add the chopped vegetables and cook for about ten minutes, then add the previously boiled beans and peeled tomatoes. Sales rule and pepper, cover and cook for at least half an hour.

    Meanwhile, set the flour on the pastry board forming a fountain, make a recess in the center where to put the breadcrumbs and wet everything with hot water. Knead and add more water, if necessary, to obtain a well-mixed and soft dough. Divide the dough into pieces and roll it into the shape of a pencil the size of a pencil, then cut them into cubes and shape small dumplings by taking them with your fingers one by one and crushing them with your thumb on the floured pastry board, making them rolled up on themselves.

    Boil pisarei in abundant salted boiling water: as soon as they come to the surface, drained with a perforated ladle, put them in a deep serving dish and season them with bean sauce and plenty of grated cheese.

    
    

     

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