Il titolo è “ per due”  ma si può raddoppiare l’arrosto comperando 2 o più anche di tacchino, con poca spesa, (1 confezione costa circa 3 euro per 600 g di prodotto al supermercato), si ottiene un arrosto che non ha nulla da invidiare a quelli di vitello già preparati. 

• Ingredienti:  
• 1  anca di tacchino (sottocoscia)
• 4 fettine di salamino tipo Napoli piccante                                
• 1 fetta di speck  (oppure altro prosciutto di preferenza)   
• 1 pizzico di rosmarino tritato                                                         
• 2 cucchiai di formaggio grana grattugiato                                 
• 1 uovo                                                                                                       
• 2 ciambelline  biscottate (tipo ferrarese)                                   
• 1 cucchiaio di cipolla tritata                                                            
• 4 cucchiai di olio extravergine di oliva
• brodo classico q.b.

Lavare ed asciugare la carne, togliere l’osso centrale e spianarla tagliando le parti più spesse in verticale, appiattendole sulla spianatoia, ottenendo così una bella fetta di carne da poter arrotolare, quindi salarla con un poco di sale fino. Con tutti gli altri ingredienti preparare il ripieno: mettere salamino, speck, cipolla e ciambelline nel tritatutto e procedere per pochi secondi poi  mescolare insieme, in una fondina od una terrinetta, gli altri ingredienti ovvero: uova, rosmarino e formaggio grattugiato.

Distendere il ripieno sulla fetta di tacchino,  arrotolarla e legarla  con lo spago bianco, fissare degli stuzzicadenti ai poli dell’arrosto per mantenere chiuso il ripieno.   Mettere qualche cucchiaio di olio extravergine d’oliva in una casseruola e rosolare l’arrosto per qualche minuto, aggiungere mezzo bicchiere di brodo classico e cuocere a fuoco lento a pentola coperta, versando un poco di brodo quando il sugo di fondo si ispessisce.  Ogni tanto irrorare l’arrosto con il suo sugo. A cottura ultimata,  togliere il filo, tagliare a fettine e servire ben caldo.

Suggerisco una bella insalata di aranci come contorno!

Nota: Si può procedere alla cottura anche in forno ma trattandosi di una quantità “ per due”, si può velocizzare  il modo di cuocere usando una prima cottura in pentola a pressione o forno a microonde per cinque/sei minuti e di seguito continuare come sopra descritto.

INGREDIENTI PER QUATTRO PERSONE

500 grammmi di petti di pollo

100 grammi di gorgonzola dolce

100 grammi di speck a fettine sottili

un mazzetto di asparagi

un paio di noci di burro

farina q.b.

brodo q.b.

sale e pepe.

PREPARAZIONE

Far tagliare dal macellaio le fettine di carne il più sottili possibile – evitando così di pestarle - e inciderle con un coltellino affilato in modo che in cottura non si arricciano. Passatele nella farina bianca da ambo i lati, scuotetele poi per eliminare quella in eccesso. Mettere il burro in una padella antiaderente, la più capiente che avete, lasciar che si sciolga a fuoco basso, unire le scaloppine alzando la fiamma: farle dorare su entrambi i lati. Regolare di sale e pepe bagnandole con qualche cucchiaio di brodo in modo che non si asciugano troppo cuocendo per almeno cinque minuti. Disporre su ogni scaloppina una fettina di speck e qualche ciuffo di gorgonzola, coprire il tegame in modo che con il vapore il gorgonzola si scioglie continuando la cottura per qualche minuto. Le ho servite con degli asparagi sbollentati in acqua bollente per circa cinque minuti, poi scottati con olio e un ciuffetto di burro, salati e pepati.

H  O  M  E

B  L  O  G

Ingredienti per 8 porzioni:

• 1 verza di media grandezza
•  3 uova
• parmigiano
• 1 cf panna da cucina
• aglio, sale, pepe, olio extravergine di oliva
• pane grattuggiato e burro, per gli stampini
• 8 fette di speck tagliate sottili

Lavate e sfogliate la verza, tagliatela a listarelle più o meno sottili e stufatela in pentola aglio schiacciato, olio extravergine di oliva ed un pizzico di sale. Successivamente la cottura frullare la verza aggiungendovi le 3 uova, il parmigiano finemente grattuggiato e la panna da cucina. A parte imburrate 8 stampini avendo sempre cura di passarli preventivamente con del pane grattuggiato, versare il composto negli stampi e dinfornare a 190° per 45 minuti circa. A cottura ultimata, lasciali intiepidire in forno spento.

Questa è una ricetta di Lilly Avallone dedicata alla campagna flegrea, sprazzi di un agricoltura che fu ma che a volte ritorna forte alla mente.

November 2009 Exercise – Kyle Krieger, Executive Chef / Managing Partner, Noble’s Restaurant, Charlotte, NC

Noble’s House Charcuterie with Sparkling Local Apple Cider

Fresh sausages: chorizo, mortadella, and jaggerwurst

Dried: peperone, spanish chorizo, ginger, salami, genoa, sopprasatta, rosette

Ham: Speck

Accompaniments: House Black Mustard, Pickled Root Vegetable Salad, Moustarda, Nettare Olive Oil

To participate in the next exercise, please send an e mail to: jeffrey@bauscherinc.com

See all your favorite chefs’ collections of past submissions at Deep Plate page on Facebook.  Please become a “Fan”. 

http://deepplate.wordpress.com and “Deep Plate” on Facebook

Mit Liebe aus der Suppenküche

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Aus Lizchens Suppenküche “Soup to Go” kommt diesmal das Montagsrezept der preiswerten 1Euro-Gerichte.Ich liebe Suppen ohnehin. Sie gehören auch zu den Gerichten, die aus der Serie “Anwalt’s Rezept” nicht wegzudenken sind. Nicht nur, weil

sie allesamt in der Büroküche und nicht nur in der Cucina hier zubereitet wurden und werden. Das heutige Rezept können Sie sich auch einfach ausdrucken lassen, da ich es u.a. hier bei BonGusto veröffentlicht habe.  Und da ich jüngst von einer realen Gastro-Inhaberin einer Suppenküche danach gefragt wurde, die wissen wollte, ob man meine Suppen-Rezepte auch gedruckt bekommen könne für die Wanddeko in ihrem Bistro: Ja, klar, gern. Das Motiv ist natürlich wie alle Arbeiten nicht nur als RFL/RM sondern auch in diversen Prints verfügbar. Hier zB. Wie auch andere Motive.

Für 4 Personen

1 Stange(n) Salatgurke

120 g Speck

4 TL Frischkäse

250 ml Gemüsebrühe

250 ml Milch

Hier gefunden.

Ebbene sì, me la sono presa anch’io! Questo misto di influenza, febbricola, tosse e raffreddore doveva pur colpire anche a me dopo che ha steso metà della mia famiglia e l’Ale! E allora affrontiamola con filosofia pensando al fatto che questa dentenzione obbligata tra le mura di casa mi lascia un po’ di tempo per scrivere un bel post dedicato ad una ricetta che mi ha fatto assaggiare Fabio, il mio mentore in cucina e che tanto mi è piaciuta da volerla riproporre nel menù a buffet organizzato per i 60 anni di mio papà. Non so, sarà un caso, ma le cose più semplici sono sempre per me le meglio riuscite e le più apprezzate dai miei commensali…

Tempo di preparazione: 30 minuti Difficoltà: facile Dosi: 30 porzioni per aperitivo

Ingredienti: 1,5kg di mele golden; 1 cipolla; un paio di stecche di cannella; anice stellato; 30 fette di speck dell’alto adige IGP; germogli di alfa alfa; olio, sale, pepe, noce moscata.

Preparazione:

Sbucciate le mele, detorsolatele e tagliatele in 8. Tritate finemente la cipolla e fatela soffriggere in un po’ d’olio. Aggiungete le mele, l’anice stellato e la cannella. Salate, pepate  e cuocetele con l’aggiunta di un pochino di acqua  fino a che saranno morbide e tenderanno a disfarsi. A questo punto insaporitele con una generosa grattata di noce moscata, togliete le stecche di cannella e l’anice e frullate in purea. Componete le monoporzioni mettendo sul fondo una cucchiaiata di purea e accanto una fetta di speck arrotolata a rosetta e riempita con i germogli di alfa alfa. Semplicissimi ma bellissimi da vedere, penso davvero che questi bicchierini siano  una valida e stuzzichevole proposta da aperitivo… ovviamente di stagione!

Hallo,

wie ihr alle wisst steht der Winter vor der Tür. Mit ihm kommen auch etliche Familienfeierlichkeiten sowie schier unendlich Essorgien mit Tieren, die man im Sommer noch im Streichelzoo gefüttert hat. Zudem hat man bei vielleicht -20°C auch nur begrenzt lust auf eine Runde Joggen oder Fahrradfahren auf Glatteis.

Was folgt aus all dem? Richtig der Winterspeck sammelt sich an. Wieder sagen wir uns Woche für Woche “es ist doch eh Winter” und “nach Silvester achte ich wieder drauf”. Glaubt mir ich kenne diese Sprüche sehr gut. Kommt mir vor als hätte ich sie erfunden. (Hat schon jemand Patent darauf angemeldet? Ich meine wenn eine gewisse Hotelerbin auf  ”That’s hot” ein Patent anmeldet… egal zurück zum Thema) Ich werde mir für die kommenden Wochen notieren, in wiefern der Winter meinen Sport beeinflusst bzw. einschränkt und was die Schokoladen-Weihnachtsmänner mit meinem Trainingserfolg des Sommers machen.

Ich wünsch euch noch ne schöne Woche

Nach kleineren Pannen am vergangenen Montag gibts diesmal den Knödeltag Reloaded

Wir haben aus unsereren Fehlern gelernt und sind diesmal doppelt abgesichert.

Dem Genussmontag steht also nichts mehr im Weg.

Knödel und Kraut € 4,00

Knödel, Kraut und Getränk nach Wahl € 5,00

Pizza East has been on my eaterie radar for quite some time now, so when my mum came down to visit last week, I thought I would make plans and actually book somewhere in the neighbourhood, rather than trawling round Soho in the hope of finding somewhere we both liked.  Ok, my neighbourhood is actually Hackney Central, but the Kingland Road stretch just seems like a hop and a skip away when there’s good food to be had.

We tried to book a table for three and each time I rang, they only had availability for ‘early bird suppers’ at 6.30pm.  However, it was suggested that we’d have more luck if we turn up and wait for a table at the time we wanted to eat.  I guess this is quite a democratic system, as it stops the restaurant being jammed up with bookings for weeks ahead and prevents such pretentions as ‘waiting lists’.

 We were told we would have to wait an hour for a table but they would try to get us seated earlier, although it did end up this long, so we had a bottle of Peroni at the bar. The bar had a great atmosphere and was a veritable ‘who’s who’ of Shoreditch fashion and media types, with Brix Smith-Start buzzing around, waiting for her table.  Despite trying to appear patient and happily lost in conversation, everyone looked so restless that they might have grabbed one of the Italian hams hanging from the ceiling and gnawed away on it there and then. 

So, why is everyone falling over each other to dine at Pizza East when there are plenty of pizza joints in the east end?  Well, it’s the latest venture of Soho House group founder Nick Jones, also the owner of Shoreditch House, directly above Pizza East in the Tea Building (on the corner of Shoreditch High Street and Bethnal Green Road. 

The pizzas are apparently inspired by the wood-fired sourdough those at LA’s Pizzeria Mozza, with a mix of classic Italian combinations and house speciality pizzas like veal meatballs with sage, lemon, parsley and cream and another with duck sausage, artichoke, parmesan and boschetto al tartufo.

We started with two orders of garlic bread to share, which came on rustic wooden chopping boards. Each potion consisted of two massive hunks of ciabatta oozing delicious garlic butter with fresh parsley, so luckily we didn’t go for one each.

Our waiter was a chatty Italian guy with very cool Ray-Ban glasses, who recommended his personal favourites and came over almost every time he passed to see if we needed anything.

Next up was the much-anticipated pizza, although the garlic bread and Peroni had mellowed my growling stomach enough not to wolf it down without wild abandon.

I ordered the speck with rocket, my mum went for the portobello mushroom, shallot, parsley and egg, and Steven chose the hottest pizza on the menu so he didn’t have to share (sorry, maybe it’s just a coincidence), which was salami, red onion and red chilli flakes.

The sourdough base was unlike any I’ve ever tried before and had a crisp, bubbly crust and soft but not too flimsy centre. There was a generous covering of smooth tomato sauce made in-house and the most flavoursome mozzarella clustered near the middle. The speck tasted well-matured and the rocket was super fresh and robust – all in all, everything I could have hoped for in a pizza and more.

There was a bit of cross-table swappage and I can report that the salami had a much more meaty texture and flavour than the generic, uniformly thin and greasy versions and the portobello mushrooms had a slightly nutty, garlic taste.

Pizza East also claim to source seasonal and local produce, although I’m sure most of the pizza ingredients are imported from Italy, as they taste so authentic.  The guy next to us ordered the most tender and slow-cooked beef cheek, so perhaps the meat and staple ingredients are from home turf.

We were left feeling pretty full after the starter and main meal (rarely would I go for double bread action in one sitting), but it would have been a shame not to try the desserts, so we ordered the salted chocolate caramel tart on the recommendation of our ‘new best friend’ waiter.  It only seems logical that when sharing between three, you go for the richest, most decadent dessert to make up for all that spoon clashing and thimble-sized portions.

The waiter told us we would get a surprise and in fact there were two – our tart was covered in snowflakes of rock salt and we were given a taster of delightful Moscato dessert wine, that was made in the village next to where he was from.

The salt really complimented the velvety, sweet caramel and dark chocolate and the pastry was exceptional, with a sandy texture that is really hard to achieve.  With the flaked almonds and mascarpone/soured cream, the dessert took on the taste of a really posh dime bar – absolutely delicious!

I expected that due to Pizza East’s location and lineage that it may be somewhat standoffish and have the tense atmosphere of hipsters experiencing carb-guilt (a neurosis I also suffer from at certain strong-willed times of the year).  However, the staff were so welcoming and open and there was a great buzz of everyone getting stuck in Italian-style and chatting freely.  There are also small touches from Shoreditch House such as Cowshed handsoap and lotion in the bathrooms that remind you that it’s not just your regular pizzeria.

I also kind of like the communal dining aspect, as you never know who you could be sat next to, and as I usually end up next to the village nut-job, they’re often keep you entertained.  It did feel like I was sitting on a wooden  toadstool though, so a proper bench or comfy seat wouldn’t go amiss.

I’m looking forward to Pizza East’s take-out service that’s due to launch in December and I like the idea of having a deli counter where you can buy store cupboard items like oil and sauces, as well as branded products from the restaurant.  I’m also tempted by the charcuterie and cheese boards on offer at the centre bar – great for avoiding the pizza-induced mid-afternoon slump and the tedious queuing.

Not only is Pizza East the most exciting new restaurant in the Shoreditch area, but it has the friendly feel of a neighbourhood restaurant that could quite easily become my ‘local’ for years to come, and that’s not a decision I take lightly!

Pizza East, 56 Shoreditch High Street, London, E1 6JJ

Juhu, morgen fahre ich  nach Koblenz schoppen mit meiner liebsten Theresa.  Meine beste Freundin, hab ich das schon erwähnt? Werd mich mal schön mit ein paar Pullovern die den Bauchspeck verstecken, eindecken. Die alten sind alle so eng, und rutschen immer hoch über den Speck. Und da durch den Kaiserschnitt der Bauch noch taub ist merk ich das nicht immer sofort. Und das sieht ganz schön doof aus!  Ohje, ich hoffe ich komme aus H&M raus ohne wieder tausende von Babyklamotten zu kaufen. Hach aber das wird so toll, mal ohne die kleinen Mäuse.

Wenn einer mit Vergnügen zu einer Musik in Reih und Glied marschieren kann, dann hat er sein großes Gehirn nur aus Irrtum bekommen, da für ihn das Rückenmark schon völlig genügen würde.

Albert Einstein, 14.03.1879 – 18.04.1955
deutscher Physiker und Nobelpreisträger

(Quelle)

INGREDIENTI

un foglio di pasta sfoglia

125 grammi di zola e mascarpone

100 grammi di speck

burro q.b.

PREPARAZIONE

Con un tagliapasta, ricavare dei cerchi di circa 10 cm dalla pasta sfoglia, spalmarli per intero con lo zola e mascarpone, adagiarvi sopra una fetta di speck per ogni cerchio, richiuderlo a mezzaluna e con un quadratino di burro, spalmare la superficie dei panzerottini. Chiudere i lembi ben ben con le dita, infornare in forno già caldo a 180°C per circa un quarto d’ora, oppure fino a quando saranno ben dorati e vedrete magari uscire un po’ di zola sciolto.

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STRUDEL AI FORMAGGI E SEMI DI SESAMO

STRUDEL SALATO

H  O  M  E

B  L  O  G

Pizza is the only thing we have never cooked in my house: outside it’s so cheap and good, thanks to the wooden ovens, that is better to buy it than prepare it at home.

Anyway here in London i miss pizza like crazy…even more than ice creams! So if I go out and especially if i go in a, so called, “Italian restaurant”, i always look for pizza! I also think is a quite equilibrate dish, with a bit of everything but in a light way. Often it’s better than a plate of pasta. So I’m also convinced that a pizza sometimes (without starters and desserts) can be eaten also during a diet.

However here I will start my series of posts about the pizza you can find in London with prices, ingredients and my personal opinion.

On wednesday we went to Zizzi, a chain of restaurants in London that claims to cook italian food. It’s not very expensive and they have a medium quality of food but it’s still a chain and the recipes are not really italian.

I’m against the classic pizzas, so i asked something new: Pizza Trentino. When i say they don’t follow italian recipes, i mean that, for instance, on a pizza called Trentino, you expect ingredients from the mountains, because Trentino is a region in the north of Italy , where the Alps are: so you can think about mushrooms, a nice reach cheese, truffle and speak. Instead the pizza was made with rocket salad, cherry tomatoes, Buffalo mozzarella and finally, just to remain in line with the name of the pizza, a smoked ham, similar to the speak but milder.

I have to admit that the pizza was fine: the base and the tomato sauce weren’t great, but the other ingredients were very good (not so usual here in London) and the combination was tasty. The price for this is 9,50 £ (a basic Margarita pizza is around 5,50 £) and it is the most interesting pizza between the few choices they have. (thanks to trusted-gourmet for the picture)

PS: Mamy ho deciso di aprire una serie di posts sulle pizze di Londra, con tutte quelle che trovo e provo qui nei vari ristoranti. Capita spesso infatti di andare a mangiare pizza, anche se non cosi tanto come in italia. E’ piu’ caro ed essendoci qui tante cucine differenti, molte volte proviamo anche altro. Comunque l’ultima che ho mangiato e’ questa pizza chiamata Trentina, in cui l’unica cosa che poteva richiamare un po’ la regione era un prosciutto simile allo speak che hanno messo sopra a fettine. Comunque alla fine era abbastanza buona!