Podolica meat – Carne podolica

Cucina Italiana, cucina italiana in Usa, Food, Food and wine, fresh fish, IronFork Event, Missouri events, prodotti italiani, Prodotti Pugliesi, Prodotti Tipici, risotto, STL Events, vacanze in puglia

The Apulian cows called “Podoliche” are an ancient bre once used for their attitude to hard work. Today the cows are raised in the wild on Murgia plateau and Gargano, not only for the quality of their milk, from which the famous “caciocavallo podolico” cheese is produced, but also for the quality of their tasty meat.

Carne podolica

I bovini dell’antica razza Podolica pugliese, un tempo utilizzati per la loro attitudine al lavoro, sono oggi allevati allo stato brado nei pascoli della Murgia e del Gargano oltre che per il latte, da cui si ricava il famoso Caciocavallo Podolico, principe dei formaggi a pasta filata, per la qualità della loro carne, sapida e dal gusto intenso.

PUGLIA A TAVOLA: LA RICOTTA

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Dalla ricottura del siero avanzato dopo l’estrazione del formaggio si ottiene, appunto, la ricotta.

Il siero colato viene messo sul fuoco e, rimestando in continuazione, portato alla temperatura di 60°. Si aggiunge un po’ di latte intero e, quando si raggiunge la temperatura di 79°, vi si immerge un rametto di caprifico per favorire l’affioramento della ricotta, che avviene subito dopo. Questa procedura di blanda acidificazione non è condivisa dai “puristi”, i quali sostengono che la ricotta deve affiorare senza l’aggiunta di alcun additivo, ancorché naturale. Si raccolgono i fiocchi di ricotta con un apposito cucchiaio e si versano in contenitori di giunco (i “fuscelli”). La ricotta si consuma freschissima.

PRODOTTI TIPICI: LA SCAMORZA

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Dalla pasta di formaggio fresco fatta leggermente acidificare per circa 12 ore si ottiene questo particolare formaggio tipico della Murgia. Quando la pasta è pronta si affetta in un recipiente e si copre con acqua bollente. Si lavora con un raminatoio fino a quando prende a filare. Quindi si passa alla lavorazione con le mani conferendo a pezzi di idonea grandezza la caratteristica forma a fiasco. Una volta data la forma alle scamorze, le si immergono in acqua fredda per 1-2 ore. Si passano quindi in salamoia per circa 24 ore e, dopo averle legate alle estremità di uno spago a due a due, si appendono ad asciugare.

St Louis – The breath of the culture of food – IronForkEvent 2015 – 40 Restaurants – Union Station

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First time at the Iron Fork event at the St. Louis Union Station Hotel. Friendly atmosphere, feeling of community, many people tasting food, good food, made by 40 hand-selected restaurants of the city’s top culinary talents.

I breathed the desire to change and create the culture of food that still does not belong entirely to this amazing city. Chefs created new great dishes with quality products, simple dishes with one message: eat well and tastefully.

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House cured guanciale with italian vegetables Giardiniera shallot balsamic and molasses jam

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Pork cheek cured with Brown sugar and sea salt ( 900gr of sugar, 850gr of sea salt toasted, 1 Each orange skin, 1 Each lemon skin, 1 Each cinnamon stick, 2 Each bay-leaf, 5 Each  juniper berries, 5 Each Black peppercorn). Spread the meat really well and leave to marinated for 5 days, wash and cook sous vide with a touch of butter, sage time and chive for 24 Hours at 145.

Cut the guanciale on 50 gr per portion and seared, served with shallot jam done cooking shallot with a touch of balsamic vinegar and molasses for 4 hours.

Italian Giardiniera: cut all the seasonal vegetables you would like to use and cook separeted for a few minutes into a stock done with: 1/2 lt of white wine vinegar, 100 gr of Extra virgin olive oil, 100 gr sugar, 30 gr sat, 2 Each bayleaf, 1 Each spring of sage, 1 Lt white wine.

Once the vegetables are cooked leave chill down, mix with extra virgin olive oil and save in a jar into the fridge.

cielostlouis.com

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#ironforkstl

St. Louis – Day Off and Breakfast at Winslows’s Home

Food, Food and wine

When you have a day off during the week and a summer time weather, is a MUST have a breakfast out.

I discovered this place less than 2 weeks ago and I have already been four times to taste the full menu, simple with high quality of products.

This time, I tried Avocado on toast (house made nine grain sourdough, sunny up egg, radish, arugula).

I guarantee it was perfect, fresh and tasty.

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There is not to much to say, just try it!

www.winslowshome.com

La Puglia é Fresh Pasta

Cucina Italiana, cucina italiana in Usa, Food, Food and wine, fresh fish, prodotti italiani, Prodotti Pugliesi, Prodotti Tipici, vacanze in puglia

There are many kinds of fresh pasta in the Region.
Once pasta was exclusively homemade, today fresh pasta is produced in small factories and workshops.
“Orecchiette” and “Ravioli” are available all over the Region. “Cavatelli, fusilli, lagane” and “troccoli” are typical of the Northern counties, “lasagne arrotolate” and “maccaruni” are typical of the Salento area.

Pasta fresca
Varie sono le tipologie di pasta fresca che tradizionalmente vengono prodotte nella regione. Una volta fatta in casa, oggi la produzione è garantita quasi esclusivamente da laboratori artigianali e industriali.
Orecchiette, anche di grano bruciato, e ravioli di ricotta vengono prodotti in tutta la regione; cavatelli, fusilli, lagane e troccoli sono produzioni tipiche delle provincie settentrionali; lasagne arrotolate e
maccaruni del Salento.

Pane di Altamura DOP

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Pane di Altamura DOP
Pane di Ascoli Satriano
Pane di Laterza
Pane di Monte Sant’Angelo
Pizza sfoglia e scannatedda
Puccia
Uliata
Altamura bread is the symbol of Apulia bread. It is obtained with durum wheat semolina produced in Altamura, Gravina, Poggiorsini, Spinazzola and Minervino Murge.
It is made with the exclusive use of natural yeast (called sour dough), salt and water, and it has various characteristic shapes (“sckuanete”, “muedde” “peccelatidd”, “a mezza stufe”, “a cappidde de prevete”). Altamura bread is stone baked. In 2003 it is was awarded the Protected
Designation of Origins by the EU.
In Ascoli Satriano, near Foggia, bread is given a long shape called “filone di Orazio”, or a round shape and can weigh 2 or 5 kilos.
In Ischitella bread is seasoned with olive oil and wild fennel seeds and is called “pizza sfoglia” or “scannatedda” according to its shape.
In Laterza, bread is made in various shapes and can weigh 1,2 or 4 kilos.
The biggest bread is produced in Monte Sant’Angelo, where it is exceptionally made with flour. It can weigh up to 7 kg.
“Pucce” are very typical in the Salento and Taranto area.  
They are small and round rolls, with a diameter of 20 or  30 cm, and are called “uliate” when olives (“olive norchie” with the stone) are added in the dough.

St Louis – Late dinner after a busy day! Pumpkin risotto with mushrooms and brie

cucina italiana in Usa, Food, Food and wine, risotto

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After a busy day running around St Louis with 2 kids and lots of stuff to do, you just want to go back home and sit and have a nice dinner. Stop.

Back home while I was taking care of kids, the “chef” made a creamy pumpkin risotto with mushroom and brie…delicious!!!

It was a windy, cold day and the risotto plus a bottle of italian red wine was a perfect match!

Recipe will come soon….

St Louis – Spring season starts – Albacore Tuna with eggplant caponata

Food, Food and wine, fresh fish

75 F degree means that the spring season started and fresh healthy food is a must! Go to the fish market and get a fresh Tuna fillet, then some vegetables and you gonna have a great dish to eat for lunch or dinner.

Albacore

Albacore Tuna

  • 1- 5 oz. albacore tuna filet
  • ¼ cup tuna spice
  • 1 cup white caponata
  • 1 tbl saba
  • 1 tbl basil oil
  • 2 tbl blended oil
  • 2 tsp sea salt

Lightly but evenly dust tuna with spice mixture. Sear in oil in hot pan evenly on all coated sides. Meanwhile heat up the caponata in a pan over medium high heat. Plate warmed caponata on the plate. Slice the tuna in desired pieces and plate on top of caponata. Garnish with saba, basil oil and sea salt.

Tuna Spice

  • ¼ cup mustard seed
  • ¼ cup fennel seed
  • ¼ cup coriander seed

Toast spices lightly then grind to semi-fine texture.

Eggplant “Caponata” Ingredients for 8 persons:

  • 1each Large red onion
  • 2lb Eggplant
  • 1lb Zucchini
  • 8.8 oz Red Peppers
  • 8.8 oz Yellow Peppers
  • 8.8 oz Celery sticks peeled
  • 1lb Tomatoes skin off, same size of the other vegetables but put in when everything will be cooked
  • 2 each Tablespoon of tomato paste
  • 3.5 oz Sicilian Black olives
  • 1.7 oz Salted capers
  • 2 each Cup of vinegar
  • 2 each Tablespoon sugar
  • extra virgin olive oil
  • basil
  • salt / pepper
  • olive oil to fry

Procedure: Cut the eggplant into cubes salt and pepper leave for 20 minutes to get off the bitter flavor, then fry in olive oil keep crispy, don’t cook longer. Cut all the vegetables in the same shape, keep separate. In a Large pot put red onion cut in square shape and stews slowly with extra virgin olive oil, adds sugar and vinegar, (add the tomato paste) (The tomato paste change the color of the “Caponata”.) Leave cook a 3 minutes. Add the peppers and celery leave to cook for 3 minutes. Add the zucchini and leave to cook 3 minutes.Salt and pepper lightly. Cook all for a few minutes. Place the sliced olives washer capers. Get off from the heat, add fresh basil and parsley chopped and the dice of tomato and eggplants fried.

TUFJANO VINO FIANO IGP PUGLIA (white wine Puglia)

Cucina Italiana, Food, Food and wine, prodotti italiani, Prodotti Pugliesi, Prodotti Tipici, vacanze in puglia

Colore giallo paglierino con riflessi dorati. Ha sentori varietali intensi di frutta esotica, miele di acacia e fiori gialli, che si evolvono in piacevoli profumi di frutta a polpa bianca matura. Al gusto è fresco, secco e sapido. Si accosta ai grandi piatti della tradizione pugliese, a base di pesce o di verdure e legumi.

VITIGNI: Fiano Minutolo

A GUIDE TO KNOW, COOKING, AND EATING ITALIAN FOOD