Paccheri grouper, tomatoes and black olives Preparation time: 15 min . Difficulty: Easy Secret do not become the grouper wad I'm wrong. We really want 15 minutes to prepare this dish, namely the cooking time of paccheri. Of course I have not given the time it takes for the water reaches a boil, but that can take several, like reordering of the frozen food compartment or by the census all funds parcels of pasta in your pantry to use for a pie in the oven or a soup. So you need a fillet of grouper from 100-150 grams each 2 \\ 3 servings-I repeat that the institutional portion of pasta is virtually 100 grams-5 \\ 6 cherry tomatoes type head, black olives in brine-NOT that is what you need at home or in pubs that are hidden on the frozen pizza on the bottom of your freezer that you are clearing up while you wait for the water reaches a boil paccheri-or black olives and, as usual, extra virgin olive oil , salt, pepper and parsley. Little secret: a wing sottosale boned and desalinated water. Optional: a chili like jalapenos. Proceed as follows: throw paccheri and games with countdown . In a large skillet heat two tablespoons of good olive oil and put a clove of crushed garlic and dressed, the anchovy and hot pepper seeds and deprived of a knife. NB: if you do it with bare hands, avoid touching your nose, eyes and private parts without first be washed thoroughly with soap and water. As soon as Alice falls apart, add the fillet of grouper that had previously cut a big squared. Let it brown on all sides very quickly, without completing the cooking and then remove it, together with the garlic that you can throw away, with a pair of pliers and hold it there for a party. It is this step, the half-cooked, that will prevent the grouper to become wad. While the inevitable paccheri continues its race to the al dente it's time to bring into play the tomatoes: place them in the same pan half full and half cut into quarters. Add a splash of double concentrated tomato paste, whole tomatoes, crushed with the bottom of a glass and saute over high heat for few minutes. Put the grouper and mix. Season with salt. Check the doneness paccheri dl, which would be good if you were still al dente, and pour directly into the cooking pan with plenty of water. Do not go until it is dry and the grouper will have begun to fall apart. Serve-neologism to mean "put in the pot," in the kitchen with English every word can become a verb, add a little oil and a tour of ground black pepper. Garnish with parsley. Serve hot. Council Sommelier : Once again, you risk with a red. Me personally, I drank a Syrah from Tuscany and I was fine. Otherwise go to a white man and because I spoke today during a excursus on the vines of Lazio, I nominate Passerina, Cacchione Malvasia or dotted. Enjoy!
Cous cous with shrimp Preparation time: 35 min. Difficulty: Average Secret comic with the shells For Christmas eve we chose a dish Muslim. Are we or are not in the era of globalization? For the shrimp: fresh, shelled, private thread. Separate pulp and head. First rule: in crustaceans, the taste lives in the carapace, the shell and then as the bones of the meat is prepared demi-glace with pieces of shrimp are preparing a kind of comic. For 3 / 4 persons: chopped white onion in a mixer, a stick of celery and a couple of carrots. Calculate 5 / 6 shrimp each. Put in two tablespoons of warm olive oil in a casserole, preferably earthenware, or if you have it in couscoussiera, add the chopped together with two cloves of garlic peeled and dressed, and then dried for a few minutes. Then put the heads of the prawns and stir in a high flame for 3 / 4 minutes or until they change color. Remove the garlic and then pour two glasses of water and a tablespoon of double concentrated tomato paste. Simmer for 20 min. Season with salt and spices begin to put the cous cous. N. B .: For spices, you can buy them already assembled and chopped in stores Castroni type in the name of "spices couscous" or you can instantly crush turmeric, coriander seeds, cumin, paprika and cloves. Attention to the proportions, if you are not expert chemists, I recommend you obtain the pre-established formula. When your comic will be promptly removed the shells and drain the vegetables with a slotted spoon and transfer them in a wok or large frying pan nice. Heat all together a little olive oil and add the shrimp. Jump all the heat for a couple of minutes, then stretched out with the comic until the mixture is sufficiently juicy. This phase is crucial because the density of amalgam depends on the level of involvement of your cous cous. Season with salt and spices. The comic advanced on the one hand be used for the hot sauce and the other with its vapors, the flour aromatizzerà. For the cous cous : we are talking of course of pre-cooked meal, prepare according to directions on package, or do as I say: always keep the proportions of 1 to 1, so much water semolina. For 3 \\ 4 people you put two cups of flour in a large bowl and add a nice spoonful of oil. Mix. Heat then two cups of lightly salted water without coming to a boil. Pour rain on semolina, stir and cover with a cloth. Little secret: with the water, you can put a bag in the bowl of saffron will color your meal, making it more attractive. After 5 minutes uncover and sgranellate with a fork or, after esservele washed by hand. Chapter couscoussiera : once they are put at the top of semolina couscoussiera, and let it season with the vapors of the comic strip below. For the spicy sauce : In a pot put two tablespoons of Arissa and dilute it with a cup of comics. The hot sauce is served separately at the table and each diner will be able to dose it at will in the pot. Council Sommelier here is a case where a marine product, you can pair with red wine. Since Christmas Eve, I largheggiato and I drained the bottle of Amarone in 1999 we held in Serbia for the pope. Paying attention to the rule that spice called spice, fun to look for more daring pairing with fine wines. Enjoy!
pork loin with onion sauce Preparation time: 75 min. Difficulty: medium Secret : double cooking, stewed in the oven and "I do not think about food, Obelix. Think of your Menhir" "Um ... with the sauce onion that makes Beniamina, I'd eat a Menhir ... "So reacted Obelix Asterix during a shipwreck on the shell of the nut which would lead them to anticipate Christopher Columbus landed in America and around the 50 AC is therefore no doubt that the sauce of onions has ancient origins and has always occupied a special place in the imagination of all the gluttons of the world. You can choose what kind of onion use, would not only make a sauce of red onion in purity. In my proposal I used two onions and a golden, beautiful big and important in the blender or chop with a knife or a piece of pork for about 700 gr., Enough to prepare 3 \\ 4 servings. As a side dish I put both baked potatoes on which to ask me, I refer you to the specific link, is prepared artichokes in a saucepan with water and oil. You will also need two bay leaves, a clove of garlic, olive oil and Colle Minuccio a square of butter. The secret of this dish is to continue cooking in the pan until the onion sauce is not made in order to finish everything in the oven. In this way, your piece of pork will still be nice and moist in the oven baking instead will make it crispy on the outside. Proceed as follows: Heat up 2 / 3 tablespoons extra virgin olive oil, preferably Minuccio Hill, in a saucepan with a square of butter and a clove of crushed garlic and dressed. As soon as the butter begins to melt, add sauté the onions for 3 \\ 4 minutes. Remove the garlic and add your own piece of pork and let it brown on all sides. Then add half cup water and let it go. Each time the water dries, add some new until the onion sauce has reached a uniform consistency and a golden-brown color. It will take 35 to 45 minutes. Towards the end, put two bay leaves, salt and pepper. Remove the pork and bake in preheated oven filling the empty spaces around the pan with slices of bread pretty high. You will obtain the tasty bruschetta. Wait to form a crust around the meat, it will take half an hour. Let rest before slicing a bit ' the roast. Try to make slices as thin as possible, if you're just the slicing of the lords arrangiatevi otherwise, as I did, with a good knife. Serve by placing the potatoes and artichokes in the pot. The sauce of onions instead put into a suitable container and place it on the table separately. In this way, every guest can use it freely and in the quantity you wish. The arista is advancing very good cold the next day served with lettuce and tomato slices, served with a light beer and white bread. Council Sommelier : give us in with a young red wine, maybe a novel or a Piedmont Barbera from everyday kind. Maybe a medium-bodied white, such as a stylus or a Malvasia pussy. Enjoy!
Kobe beef steak or the best in the world Preparation time: 4 years Difficulty: Legendary Secret : buttocks massage What kind of paradise imagine the cows? Lawns planted with wheat and pasture, open spaces, experts in shiatsu massage to the buttocks. Aperitifs with a purple and sake listening to symphonic music of 1700. Sure, the earthly paradise of cows is in Kobe, Hyogo Prefecture, Japan. Here is produced the most delicious steak in the world. The Tajima cattle born in Hyogo prefecture, a weight not exceeding 470 kg and is a virgin or a cow or a bull castrated. So far, nothing unusual or exceptionally superior to our local Chianina Angus or an Argentine. The difference is the legend. It seems that Kobe beef is fed grain and beer or sake. And then, the legend of the legends says that experts Zen masters of the need to hand massage the buttocks of Kobe beef. The scenery is so drunk that the cows lose their cattle to look endless prairies, while listening to soothing music and a dream world like them. The result is an extremely tender meat that is traversed by veins of white fat tasty. is prepared on plates at the table in cubes and served very rare. The texture is buttery and the taste is something completely different from any other meat you've ever eaten. Maybe the steak is really good most of the world, certainly is the most expensive. In Japan, you can buy from the butcher at the modest sum of 250 euro per kilo, about two and a half times the price of crawfish, 5 times and 60 times the Danish beef steaks pork neck. At the restaurant in Japan, you can pay any price. I have seen proposals for 70 € for a "steak" of 50 grams, so to speak. Savor it slowly, give it time to melt in your mouth, like a toffee, as a fruti joy. 
Council Sommelier : if you want to stick to tradition, you should enjoy your meal with some cold sake or Japanese beer, Asahi or Sapporo type, that is what I drank in your life meal. Or give us in with a red wine import and if you want to make a meal of your life, and then svenatevi bevetevi a Grands Crus de Bordeaux, the greatest wines in the world. Maybe not a Premier Cru, which could serve for a mortgage (Lafite, Mouton-Rothschild, etc..), but a Second Crus could be done, a Lascombe a Rauzan-Segla or a Pichon Longueville. Alternatively, will do a Chianti Classico or a cosmos. Obviously the Kobe beef should only eat at the best restaurant in Kobe, then the wine may not please all your expectations. Enjoy!
meatballs chicken curry with basmati rice and pepper reduction Preparation time: 25 min. Difficulty: medium Secret : no butter, no cream
It's not that suddenly we begin to make pretentious. I'm not sure if this dish could be taken into account by Bret Easton Ellis to enter the menu back. It is true that I came to make chicken nuggets with curry and pepper reduction starting from the desire to do something with, of course, chicken. Since the chicken curry is one of my passions, and instead, remain to local tastes, chicken with sweet peppers is the Ronaldo of Roman cuisine, I could not decide on what to publish first. So I decided to get them together and simultaneously. We're talking of fusion? As they say in some cases, for posterity will judge. To prepare chicken, you'll need one every 4 or 5 balls approx .- celery-carrot-onion, curry, two peppers, olive oil Minuccio Colle, garlic, salt and pepper. For the breading, of course, eggs and bread crumbs. For impolpettatura, sliced \u200b\u200bbread and milk. Olive Hill Minuccio not for frying. basmati rice. Proceed as for 2 / 3 people: put in a mixer peeled white onion, two carrots and a stick of celery. Do it then jump into a nice large pan with two tablespoons of olive oil olive hill Minuccio and a clove of crushed garlic and dressed for a couple of minutes. In the meantime you have shredded into small pieces chicken breasts (300gr. approx.) With a pair of scissors. Add them in the frying pan and fry for a few minutes. Remove the garlic. Finish cooking fading with two fingers of white wine. NB .: When using wine for cooking, must be good. It is not that the bottle can save Tavernello soured the saying "use it to cook." From an ingredient not bad nothing good ever comes out. Remove the chicken pieces, leaving much of the gravy in the pan and place them in the same mixer. Add plenty of curry. Try to obtain with high-quality, in stores or in those type Castroni around Piazza Vittorio bazaar (if you live in Rome, of course). Chop everything and then mixed with 4 slices of bread without crust soaked in a little 'milk. You can add an egg to the mixture. Season with salt. Make it the size of meatballs stuffed olives, and mash the egg in breadcrumbs. The balls thus obtained can also be prepared in advance and stored in the refrigerator for frying at the time to be served. For the reduction: after cleaning the two peppers I have made them into large pieces, put them in the pan where you saved the juices of the chicken and let them cook over high heat for about ten minutes. When the mixture is homogeneous good, put it in the blender with a little milk. Add salt and pepper. Bend to it with the blender until you get your chiccosissima reduction of pepper, a mixture of creamy consistency without the addition of either cream or butter. I recommend frying the meatballs in plenty of olive oil is not hot-Hill Minuccio to verify the correct temperature is reached in the pan you can put a piece of bread or potato, when Sfregola good for you to put your balls . Keep in mind that just one minute and a half, as the inside of the dumpling is cooked, it must only Incrocci the breading. course should be served immediately. meatballs curry rice with pepper is a reduction of narcotic drink, a finger food and perhaps a proposal fusion. It is also excellent as a second, perhaps accompanied by basmati rice dry. for Basmati rice: read the instructions on the packaging or boil two cups of salted water and add a cup of basmati rice, always keep this ratio of 2 to 1 - and cook until water has completely disappeared , for which the operation takes about ten minutes. Council Sommelier : again, a spice called spice. Perfume called perfume. If you propose as an aperitif, I would go on an aromatic grape variety, or a Traminer Riesling Alsace wine, or any good quality. If meatballs instead of chicken curry will be your second, you risk with a red wine. I insist on my latest passion, an Argentine Malbec, particolarmante rich spicy. Enjoy!
Spaghetti with anchovies 2 - Revenge Preparation time: 20 min. Difficulty: Easy Secret : cooking water, wheat flour Rambo Revenge of the kitchen. The destroyer of the taste, the terror of fish, crustaceans and viet-cong, the savior of spoiled food, fast food and the Republicans. The watershed of the diet, the alternative to white . The pummarola! Sammarzano, tomatoes, beef heart, cherry, plum, salad, juice from peeled, the true, double concentrated, dried, pickled, stuffed with rice. Ketchup. Bread and tomato. Pappa al Pomodoro. The pappicce with pommarola. Tuna sandwich and tomato, egg and tomato, tomato and mozzarella, tomatoes and tomato. The tomato is golden. Perhaps the only great response that mankind has ever given in his life. More prosaically, the red version than the white is easier. For each diner, take a tomato red and ripe, for me the most are the hearts of ox Giulianova, if you do not go well also found a couple of private Sammarzano peel and seeds and made into fillets. Consider very seriously the possibility of use of cherry-erroneously referred to as cherry tomatoes, which are instead only those that come from Sicily and are hard to end up on pizza with mozzarella in cup-or plum. In this case calcolatene 4 / 5 each. Rinse the anchovies in salt, and ammollatele Privatel the bone in water for half an hour. Calcolatene 2 / 3 each. Let them into small pieces with a knife. Moreover, the presence of tomato authorizing the use of anchovies in oil more than the white version. They are usually smaller, it would put 4 or 5 each. You will need to dress and a clove of crushed garlic, two tablespoons of olive oil Minuccio hill, like a chili jalapenos seeded and chopped with a knife, salted capers, parsley, dusting of pecorino. White flour. Double concentrated tomato paste. Proceed as follows: Heat the oil in a large skillet beautiful, you will suffer the garlic and fresh chilli (you do not ever with dried chilli, let alone if crushed or powdered, in these cases is added after cooking) for a couple of minutes. Put the anchovies and let them sfaladare, it will take two minutes, remove the garlic and add the white flour. Fate then thrown into the mix and tomato. Put a spoonful of double concentrated tomato paste. Mash everything with the bottom of a glass and let it cook for 3 / 4 minutes. Drain the spaghetti al dente and pour directly into the pan with the fire lit. Add boiling water and abundant fry in the pan until it dries. Check for salt, add a little 'ground black pepper. Serve, sprinkled with pecorino. Garnish with parsley, raw oil and capers. Serve immediately. Council Sommelier: a white man still good, although the presence of tomato adds a little 'acidity.
Spaghetti with anchovies Preparation time: 15 min. Difficulty: Medium Secret: Water for cooking, bread crumbs
Anchovies available on the market are of three types: fresh, pickled, sottosale. Excluding this intended use, we who are the "end users", the cool, the choice is between then and sottosale in oil. I give you a hint: make the effort and go to the bench of the food you give to salted anchovies. Those used in oil only when necessary, ie, those nights of emergency where the fridge is bleak and you're tempted to put in the oven or sofficini Findus frozen cordon bleu. It will be good so you always have a small supply of anchovies in oil in your pantry, as a life raft to not drown in the sea of \u200b\u200bjunk food and fried 4. But if you want to do things right, get to three or four anchovies salt per 100 grams of pasta you want to prepare. The 100 grams are considered a standard portion, considering that the restaurant is difficult to get there but it tends to settle around 85-90 grams. Rinse under running water, remove the bones and bones and ammollatele remaining in water for half an hour. Then, dry them on paper towels and slice them small pieces with a knife. Other ingredients: you need a spoon capers in salt, a chili type fresh jalapenos, seeded and sliced, dressed garlic and crushed, olive oil glue Minuccio, parsley and a sprinkling of pecorino. Fundamental then the breadcrumbs, which will make a binder for a recipe that sees its success in the level of confusion between the components. Proceed as follows: saute in olive oil, garlic and chili in a beautiful large pan for a couple of minutes, then add the chopped anchovies and cook until the anchovies have not disfatte.Non it will take more than two minutes. Add the breadcrumbs, stir briefly and remove from heat. Meanwhile in the pot for the pasta you threw the spaghetti, I suggest the De Cecco because they are big ones, if you find them you can use the green and spaghetti crafts, non-branded. When the teeth are beautiful, relight the fire under the pan and pour the spaghetti straight from the pot, without going through the colander. Use a slotted spoon, a slotted spoon or whatever you want, it's important that you enter a lot of water in the pan for cooking. Raise the heat well, you hear the water sizzle and fry quickly. When water is withdrawn, you will see that around the dough has formed a "creamy sauce, made from starch that has melted and has tied it all. NB .: I did not speak of salt because they already contain anchovies, it depends by what you let soak. Before adding, check sampling.
Serve and sprinkle with a little cheese, a teaspoon of bread crumbs, pepper and parsley. Add the capers. Serve hot!
Council Sommelier : I tasted this dish with a glass of Yellow Ribolla delle Venezie, IGT and then one, but very rich in aromas typical of that area, the yellow apple on everything. We want to force a white wine but do not forget to keep on hand a bottle of sparkling mineral water pretty cold, like Perrier or Sanpellegrino: spaghetti with anchovies is a tasty dish and you may get thirsty.
Enjoy!
Enchiladas Beef taco sauce and taco sauce Guacamole Preparation time: 45min. Difficulty: medium Secret: spice The enchiladas beef with taco sauce are a bit 'like the cannelloni grandmother Rosina for Sunday lunch. We find all the flavors and scents and are loved by the classic Mexican dish mean substantial and complete. With regard to the preparation of taco sauce, I refer you to that specific post, reminding you that you need Sammarzano ripe tomatoes, fresh red and green jalapenos, cumin and coriander seeds, lime, red onion, garlic and green pepper . If you are an absolute purist, you can prepare yourself otherwise procuratevene tortillas wrapped in your supermarket, no problem, however, are perfectly able to do their job.
Ingredients for four: 10 tortillas, 450 g of ground beef, 200 gr. of Emmental, three beautiful large white onions. There are then a tablespoon of cumin, a sweet paprika, salt, pepper and olive oil. Before you start working with the pan, grated Emmentaler the ground in a mortar and cumin. Cut the onion into thin strips and let it caramelize in the pan for about ten minutes. Gather with a perforated spoon and set aside . In the same pan over high heat saute the ground beef for 3 / 4 minutes, add crushed cumin and paprika and cook. Season with salt and pepper and set aside. Wash and dry the same pan, heat it and poggiatevi over the tortillas one at a time. As soon as you crossroad - the hiring of neologism to indicate a slightly crunchy texture, remove it and arrange on baking pan: sprinkle with a tablespoon of taco sauce, add a tablespoon of beef, one onion and one of Emmental cheese. Roll up the tortillas. Repeat the procedure with the remaining tortillas, taking care to balance the ingredients so that the stuffing used for all meat and onion, but leaving out a little less than half of taco sauce and cheese grated. When placed on your cannelloni dish, that is your tortillas, cover with the rest of the taco sauce and grated cheese. Bake with the oven at 180 degrees for about twenty minutes, or until the cheese has melted well.
The beef enchiladas are great extent as central in a substantial but tasty dinner. Calcolatene a pair each, some more for gluttons.
Council Sommelier : excellent beer, the classic Corona with a slice of lime or Soberana. But this is a dish full of flavor and fragrance-Beef, Emmental, caramelized onions, cumin, paprika, coriander seeds, you can also groped with a red wine of a certain structure and maturation. Reasoning that spice called spice, try a Taurasi in 2005 or a Shiraz from Lazio. Alternatively, or an aromatic grape, a white Alsace wine stain type or a Malbec from Argentina. Have fun searching for hints of tobacco, leather and licorice, ripe red wines, the aromas of fruit, flowers and plants in the vineyards aromatici.-Traminer, Riesling, etc.. Enjoy!
Preparation time: 10 min. for Guacamole, 20min. for Taco sauce. Difficulty: Easy Secret : level of maturity fresh avocado and jalapenos peppers.
The guacamole is to Mexican cuisine such as the MacDonald Ketchup, mustard to hot dogs to macaroni and cheese. Once in Tijuana, I ate the tortillas in a kiosk along the road very, very homemade. Neon light with bare wires, white plastic tables and "kitchen" on sight. It employed about fifteen people, ten of which were devoted to the assembly of Guacamole. In a highly efficient assembly line were peeled, pitted, sliced \u200b\u200band squashed HUNDREDS of very ripe avocado. Jelly final merged into 100 liter barrels, managed personally by what appeared to be the owner or at least the restaurant manager, who oversaw a large man with an air of brisk authoritarian entire production chain. At the end of a feast of tortillas from indigestion turned out to be the income of eight dollars (there were two). I paid with ten U.S. dollars, leaving two dollar tip to the cashier: I understand that with that amount has been fired and the cashier will be open for business on their own. We are preparing. Take a couple of very ripe avocado-key fund-to assess the degree and cut lengthwise so as to obtain two halves. Then rotate them in opposite directions and peel it off. Denocciolatele with a large spoon and then remove the peel by digging with the same spoon. In this way, waste nothing. Keep aside a grossly half and slice the other three. a white onion Peel and chop the knife. Clean type Sammarzano a ripe tomato, peeled, seeded and diced. Put all in blender, if you have one, otherwise you touch do-mash with a fork and add the juice of half a lime , two tablespoons of olive oil (glue Minuccio), salt, pepper and two drops of tabasco . If you find it-for example, the Paris-monoprix can add fresh coriander leaves , also excellent for the final decoration. Chop then with the blender and transfer to a bowl. By the third half of avocado that you have taken, you make little cubes and arrange over the sauce. Decorate with coriander leaves-an alternative that's fine too-parsley and a slice of Lime. is important that the guacamole is prepared and immediately served as it tends to tarnish (oxidize), despite the protective effect of Lime. If I had leftovers and did not want to toss, cover with plastic wrap in direct contact with the surface. The guacamole recipe appears in many Mexican-Tacos, grilled shrimp, tostadas, etc. .- is as a condiment and as a side dish. It's great as an aperitif, served with small tortillas, triangular those found in any supermarket, drinking good Mexican beer ice, like the Crown, with the inevitable slice of lime. Enjoy!
Taco sauce is a bit ' the equivalent of tomato sauce grandmother Rosina. Log in numerous recipes, including beef enchiladas, shrimp tacos, fajitas and lamb etc.. Need ripe tomatoes, model Sammarzano, peeled and seeded. Serves 4 calcolatene two apiece. The fundamental red and green jalapenos. There are then a green pepper , cleaned and cut into cubes and strips, a chopped red onion, three cloves of garlic, peeled and left whole, cumin and coriander seeds. Olive oil, salt, pepper and sugar cane. Juice of half a lime. For the spices: a teaspoon of coriander seeds and cumin in a a mortar. Grind until a fine powder. For jalapenos, three or four red and green, washed, seeded and chopped with a knife. Shocking Hazard: if you do it with your hands, wash them after carefully and avoid touching your eyes or worse, the pudenda. The effect could be very unpleasant! Preparation: you cook the red onion in a large pan with good olive oil for 4 or 5 minutes. Add the peppers, jalapenos, a teaspoon of brown sugar and spices. Saute over high heat for 5 minutes. Season with salt and pepper and add the lime juice and tomatoes. Little secret: In addition to fresh tomatoes into cubes you can put a little ' true sauce, a couple of spoons, Mutti type, which helps to tie it all together. Do go for another ten minutes. Taco sauce is consumed as it is, at least traditionally, but it is the key component of a series of flat-institutional cf. Beef Enchiladas.
Council Sommelier : In Mexico there are great beers of tradition and prestige, including the aforementioned Crown. Personally, I'm a fan of Soberana. If you have a drink with Guacamole, try a New Zealand Sauvignon as the Mount Nelson, good for relationship quality and price .
Matches impossible. Beef tenderloin cheese on macaroni. Tomato and mozzarella. Steak and chips. Butter and anchovies. Sausage and broccoli. There are perfect matches. Even out of the kitchen: Laurel and Hardy, Fred and Ginger, sun and sea, coffee and cigarettes. But there are also matching impossible. Those things can not stay together, like cat or dog and cabbage. In particular, the good sommelier should always match the right dish, the wine that best fits with those features. And 'This is what makes the wine and food, according the characteristics of sweet food-trend, fatness, juiciness to name a few-combine the wine properly. As far as the food is tasty pairing in contrast, while sweet foods for compliance. For example, a fresh cheese that trend and fatness are the dominant components, one can expect a good match with a dry white wine with good acidity (crispness) and flavor, or to wash the fatness, you could use a sparkling wine and enjoy the 'knock-on effect of CO2 (carbon dioxide). The goal must always be that of a clean mouth, a feeling of balance on palato.Il wine is good when it is combined well. With sweet you does a different job, one that combines the sweet wine, like a raisin or a Muscat. Ton sur ton . Recently, in a Parisian brasserie, I am delighted to be associated with a wonderful chocolate mousse in a chilled glass of Sauternes. Sauternes, the wine of meditation for excellence, is also excellent with the pate de fois gras or alone. And 'in fact told by meditation because you can sbronzarvici at six in the afternoon, magnificence on the sofa, without having to worry about match you with the right flat and justify its use with connotations such as "drink" or "digestion". But there are those foods that having a strong and predominant feature too, are too difficult to counter. This is the case of combinations impossible, that not even Tom Cruise succeed in the mission. A typical example is the acid-too-orange ice cream-too cold - and, listen, listen-too-rich artichokes mineral salts, which give the wine in contact with the metallic scent .
It is clear that this is not dogmatic and absolute because then there is always a sphere of personal choice in which everything can be defined good in moment they like and even without the diversity of tastes and the desire to experiment with many taste experiences there would probably still unknown, but it is certain that between coffee and cigarettes, oysters and champagne and prosciutto and melon on one side and an Eskimo in the desert , assa fetida and chicken pie with chocolate on the other, a difference exists . Speaking of chocolate, he should be considered for fatness predominant characteristics, intensity of flavor, a combination impossible, but only if we take into account the wine. Turning to alcohol strong in fact, chocolate, sweet and bitter, he found his soul mate: outstanding at the end of dinner a time for meditation combining a piece of dark chocolate with two fingers of fine rum!
Enjoy!
NOT on a bed of rocket Preparation time: less than 10min . Difficulty: Average Secret age of the beast, the plate temperature.
start from the boundary: for some years that the products belonged to the niches are to become consumer products. The 'weed rocket, whose nobility is just a step above the nettle and herb climbing haunts the dishes unpretentious menu of improvised last minute. Just to say, steamed prawns on a bed of rocket as the elusive cut of beef with rocket and cherry tomatoes Yes, the tomato, which is the major link with the third product in recent years has invaded our tables, restaurants, supermarket shelves and roadside restaurants: the buffalo mozzarella. As it comes within the pulmonary infernal trio to indicate the three agents parogeni pneumococcal, and Haemophilus-Moraxella held responsible for brocopolmoniti, I dare to speak cheerfully infernal trio gastronomy referring to the rocket, the cherry tomatoes and buffalo mozzarella.
So close to your thread takes a nice salad, for that reason that if given to a date would miss the object of your desires and will report here only at the end of this short dissertation, including rocket, but not on a bed, or maybe a lettuce or a salad, with two drops of lemon and olive oil to the inevitable hill Minuccio. If you must, you could use balsamic vinegar, medal podium behind the cardboard rocket, cherry tomatoes, mozzarella di bufala.
We come to the meat. I said that the secret is the age of the beast and I should also add his level of maturation, which may appear two points for granted, or pedantic, but what I want to emphasize is that only the adult cattle and beef is one and only Beef is red meat. If you are the guys who would call a piece of beef steak, perhaps indicating the name of veal and even praising the delicate tenderness or worse, maybe you're the same kind of people in front of a real piece of fillet of beef in Argentina, the want well-cooked.
Well, if you are a consumer of beef cooked well this post is not for you, like any vegetarians and serial killers. Let me give you some advice: if you do not bother to organize a barbecue beef and offer your friends steaks, sausages and pork neck, spend little and you will make a great impression. Well, now that we were alone among fans of meat with the blood we can continue with the recipe . As I said the other key element is the temperature of the plate and goes step with the age of the animal and cooking the blood. If the beef is really such, the single biggest secret is that is good as it is, burned out and raw inside. Rare , au saignant or blood that is, the only way to eat red meat. How fitting that the restaurant is a consumer of beef steaks well done, well done , you deserve that piece of meat in an advanced state of decomposizone expected to trim the chef at gourmet turn. The firing continued it will mask the taste was altered as well as the color to green. If you want to eat at home go for a nice piece high by your friend butcher, 250 grams of tenderloin, so the inside will be nice bloody and juicy. Your red-hot iron plate and sbatteteci on the thread that will begin to sizzle fiercely. Remain attached to the top but do not worry and do not interfere with forks or spatulas: as soon as it formed a crust on the surface in contact with the cast comes off and the thread should be shot. For this to happen, the 'unique condition is that the plate is hot . To determine if the temperature is right, pour a few drops of water - a small thing, and I recommend it without you noticing by visitors who may not understand the high-level of your goals and see what happens: If the liquid is immediately evaporated, You are almost there. While you finish cooking, add the salt. In serving dish, pour a few drops of olive oil and chopped Minuccio hill a bit 'of black pepper-sprayed avoid that already, it loses much aroma.
Serve immediately!
Council Sommelier : trivially a Chianti Classico or a noble Montepulciano. If you have to spend more money and want to stay in Italy, go on a Sagrantino di Montefalco, now the real Brunello di Montalcino. However, if you have passed the stereotype that Italian wine is the best in the world, something that has never been true that in recent years is even less, but do not want going gutted in Burgundy, try a California wine, a Zinfandel-type that is nothing but a clone of Primitivo di-Manduria or Cabernet Sauvignon Argentina will be pleasantly surprised.
PS .: The unmentionable reason that we want next to your thread because the salad is "grease" or, worse still, "I clean the mouth." Brrrrr ....
