Reflection

…in these days, after I talked to a friend, I reflected on the fact that it has been now 30 years since I put my foot inside a laboratory where I could work with simple aliments to make them into something that people will appreciate and i stopped thinking about the story of my work life.

But I don’t think about the story of my life as a succession of events, I think of it instead as a consequences of who I am and realized personally.

I’ll never forget the beautiful moment in which the cooker turns on, I was only  a kids and my grandma bewitched me with her fast movement of her hands.

But storied need to stay unique to be creative and true to themselves to be shared.

Everything I learned in these years were created by my experience, every meeting left me always something that in the years is set in a recipe, a plate, a technique.

Something to share with ourself audience: family, friends, colleagues, to focus on your message: transmit and share to behold in memory and leave something.

Because shearing has the power to create relation and transmit emotions that will stay in time.

Here, I want to share with everyone.

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“Life isn’t the one that we live, but the one we remember and how we remember to tell it”

                                                                                                    Gabriel Garcia Marquez

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My last three creations

Venetian chicken livers with red polenta and beetroot

red polenta with lever and beetroot

Ingredients

For the livers

500 g o           chicken livers

2 pc                 large white onions

50 g                butter

4                      tbsp of extra virgin olive oil

Salt and Pepper To Taste.

 

For red polenta:

 

500 gr            red beetroot

200 gr            corn flour

1 pc                 bunch of thyme

Salt to taste.

 

Garnish

Beetroot

Oil

salt

Watercress

 

Method

In a large saucepan put the beets cleaned and bring to boiling.

When the beets are “al dente”, remove them from the water and blend them with sugar, salt, pepper and cherry vinegar (or apples).

Add to the cooking water the thyme and pour the corn flour,

stirring carefully to avoid creating lumps. Cook polenta for 45 minutes, remove from heat.

Turn the polenta into a gastro pan greased with oil and a sheet of parchment paper on the bottom, then level the surface and chill.

When the polenta has solidified, cut it with a 5 cm ring , and grind it, keep warm.

At this point prepare the livers: cut the onion into slices and let it go in the butter and let it stew for 10 minutes on low heat.

Raise the heat, add the livers and cook them very quickly adding salt and pepper.

Be careful to leave them medium-cooked.

 

Perlotto with white cabbage, sage oil, bacon and lemon

Perlotto, with lemon power and cauliflower

Ingredients

300 gr            barley

vegetable broth

80 g                white cabbage purée

1 pc                 onion

White wine

extra virgin olive oil

salt and pepper

100 gr             slices of bacon

 

For white cabbage puree:

200 g              white cabbage

100 g              extra virgin olive oil

salt and pepper

 

For sage oil:

50 g                sage leaves

200 g              olive oil

 

For vegetable broth:

1 pc                 onion

1 pc                 carrot

1 pc                 blade of celery

1 pc                 tomato

3/4 pc              champignon mushrooms

3 l                    water

 

For lemon powder:

2 lemons

 

For sweet and sour cabbage

100 g            white cabbage cut into slices

50 g                sugar

30 g                white vinegar

salt

 

For bacon:

Put the slices of bacon on a baking sheet and cook at 200 degrees for 7-8 minutes

 

For cabbage:

 

Cut the cabbage into thin slices and place them in a vacuum bag.

Add salt and pepper, put in a vacuum and cook in a steam oven for 20 minutes at 100 °. Open the bag and blend until a homogeneous puree is obtained.

 

For sage oil:

 

Put the sage leaves in the Thermomix bowl together with the salt.

Mix on speed 7 for 3 seconds.

Add the olive oil of good quality and bring to 70 degrees,

speed 1 for 7 minutes.

Stir for 30 seconds on speed 7, strain and pour into a sterilized jar.

 

For vegetable broth:

 

Put all the ingredients in cold water, simmer for about 3 hours, filter everything.

 

For lemon powder.

 

Remove the lemon peel, taking care to eliminate the white part, blanch and cool in water and ice.

Place on a baking tray and dry at 70 ° for 12 hours.

Blend until you get a powder.

 

For the sweet and sour cabbage

Put all ingredients in a container and marinate 1 day in the refrigerator

 

Method:

In a saucepan, heat the extra virgin olive oil, add the chopped onion and let it dry, add the barley, toast for a few minutes, add the white wine and wait it is evaporate and then add the vegetable stock.

Cook for about 20 minutes adding the broth gradually.

Whisk with white cabbage puree and pepper.

Season with salt.

 

Smoked salmon with fennel and orange salad, dill cream

salmon and fennekel salat

For salmon broth

1 kg salmon

bones and head rinsed well

2 liters of cold water

2 yellow onions, peeled and cut into 4-6 pieces

2 cloves of garlic, peeled

2 carrots washed and cut into 6 pieces each

1 blade of celery, cut into pieces

2 bay leaves

8 sprigs of fresh thyme

3 tablespoons of fresh parsley

1 teaspoon of fennel seeds

grains of black pepper, crushed

Put all the ingredients in a pot with the bones and the head and fill with cold water, put the pot on the stove and bring to a boil for about 30/45 minutes.

At the end of the time, filter the broth through a fine mesh strainer in another pot and leave it on the fire until it is reduced by one half.

For dill cream

1 lt Salmon broth

50 gr butter

50 gr flour

1 bunch of fine minced dill

Prepare a roux, add to the broth and prepare a cream, go to the chinoise and leave in hot covered with foil. Add the dill a little before preparing the dish.

For smoked salmon

Fillets of a 1 kg salmon with skin

1 lt water

75 gr coarse salt

75 g brown sugar

1 handful of wood chips (apple, cherry, maple or oak)

Cut the salmon fillet into four pieces.

In a bowl combine salt, sugar with 1 liter of cold water and mix until the consistency of a syrup.

Add the fish and leave in the marinate for 8-12 hours.

Take the fish from the brine and let it dry well with the skin on the bottom on oven racks for 2/3 hours.

After this time, smoke for 20 minutes at 85 degrees.

For the fennel salad

2 large fennels

3 oranges

salt and pepper

oil

Cut the fennel with the mandolin very thin and leave it in cold water for at least 1 hour.

Peel and cut the oranges and put them in a bowl.

Drain the fennel, add the oranges and season with salt, pepper and a little oil, have to serve the fennel crispy.

 

 

 

 

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European conferences on food issues

Topic:

1) Food sensitivities in the world

Intolerance and allergies. Frequently asked questions about which to reflect.
How additives and industry affect these factors.

2) Return to Earth

Denmark has imposed a law on return to organic products (100% by 2020).
The land is losing its peculiar characteristics, the need to return to cultivation is growing stronger. A winning food choice.

3) Vegetarian and vegan cooking

Theory or practice of living exclusively by nourishing vegetables, fruits, cereals with or without the addition of milk and eggs.
Vegans exclude completely animal products.
Where and how to integrate what is missing.

4) Sustainability

We produce more food than we consume, learn how to re-use the product. How to keep us from waste with fermentation techniques.

5) Food and economy

How to tackle the big issue of cost by staying in the budget of sustainable and organic products with new technologies and great attention to detail.

As soon as possible, date and place

Stay tunedgianniconference2

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Wine tasting

http://www.iiccopenaghen.esteri.it/iic_copenaghen/it/gli_eventi/calendario/corso-di-degustazione-di-vino.html

This is the link to events I have created.

I’ll wait for you to the taste good food and good wine really Italian

gianni gnocchi

Fredag d. 10. november – kl. 17.00-19.30:

Toscana

Chianti Classico, den ældste oprindelsesbetegnelse i verden. Chianti fejrede sidste år sine første 300 år som godkendt vinproduktionszone.

Vine til smagning:
1) Fonterutoli, Chianti Classico, Mazzei;
2) Ser Lapo, Chianti Classico Riserva, Mazzei;
3) Castello di Fonterutoli, Gran Selezione, Mazzei

Tilhørende menu:
Blandet salat med pæretern, frisk fåreost og mandler, pinjekerner og pistacienødder legeret med balsamicoeddike. Kartoffel-gnocchi i grøntsagsbouillon med ande-ragù og ostecreme.
Oksefilet serveret med bagt julesalat og rosmarinsauce.

Pris: 600kr. (550 kr. for medlemmer af Det Italienske Kulturinstitut eller Società Dante Alighieri. For brug af rabatten skriv rabatkoden “MEDLEM” i tilmeldingsformularen.) (Eksklusiv tilmeldingsgebyr)

OBS: Tilmeldingen er bindende, og det er desværre ikke muligt at få sine penge retur, med mindre kurset ikke oprettes. I så fald vil beløbet blive sat tilbage ind på kontoen (ekskl. tilmedings- kortgebyret).

 

Fredag d. 17. november– kl. 17.00-19.30:

Veneto

Amaronens histore, en italiensk succeshistorie.

Vine til smagning:

1) Ripasso, Valpolicella Classico Sup. Tommasi;

2) Amarone della Valpolicella Classico, Tommasi;

3) Recioto della Valpolicella, Fiorato Tommasi.

Akkompagnerende menu:

Tagliatelle i ragù

Steg af svinekød serveret med blandede rødder, honning og kanel

Pære- og chokoladekage

 

Pris: 600kr. (550 kr. for medlemmer af Det Italienske Kulturinstitut eller Società Dante Alighieri. For brug af rabatten skriv rabatkoden “MEDLEM” i tilmeldingsformularen.) (Eksklusiv tilmeldingsgebyr)

OBS: Tilmeldingen er bindende, og det er desværre ikke muligt at få sine penge retur, med mindre kurset ikke oprettes. I så fald vil beløbet blive sat tilbage ind på kontoen (ekskl. tilmedings- kortgebyret).

 

Fredag d. 1. december – kl. 17.00-19.30:

Piemonte

Nebbiolo og Langhe, et ekseptionelt frhold mellem en druesort og dens område.

Vine til smagning:

1) Langhe Nebbiolo, Andrea Oberto;

2) Barbaresco, Marziano Abbona;

3) Barolo, La Pieve, Marziano Abbona.

Akkompagnerende menu:

Bræt af lagrede pølser

Tagliere di salumi stagionati

Kødfyldt pasta (tortelli) i smør- og salviesauce

Barolo braiseret oksekød i egen sauce med rosmarinkartoffelmos og stuvede røde løg

 

Pris: 600kr. (550 kr. for medlemmer af Det Italienske Kulturinstitut eller Società Dante Alighieri. For brug af rabatten skriv rabatkoden “MEDLEM” i tilmeldingsformularen.) (Eksklusiv tilmeldingsgebyr)

OBS: Tilmeldingen er bindende, og det er desværre ikke muligt at få sine penge retur, med mindre kurset ikke oprettes. I så fald vil beløbet blive sat tilbage ind på kontoen (ekskl. tilmedings- kortgebyret). 

Kok: Gianni Alicino. Gianni startede i sin tid på et studie i datalogi, marketing og kommunikation, men opdagede snart, at hans store passion og det, der gør ham lykkelig, er kogekunsten. Det har han dedikeret sig til de sidste 30 år. Tidligere har han arbejdet som kok i Tivoli, nu arbejder han for Meyers Contract Catering.

Kok: Massimo Ricci. Massimo er født i Rom og kom til Danmark i 2012, hvor han bosatte sig i København. Her har han eget firma som ”personal chef” og med catering, og han har tidligere samarbejdet både med Den Italienske Ambassade i Danmark og Det Italienske Kulturinstitut.

Sommelier: Francesco Scarpati. Francescos interesse for vin begyndte allerede som barn ved duften af bedstefarens egen vinavl. Som 21-årig bosatte han sig i Toscana, hvor han påbegyndte sin karriere inden for faget. Han er i øjeblikket i gang med en lang uddannelse, som vil give ham titlen ”Master of Wine”. Han arbejder også for Københavns ældste vinhandel, Kongelig Hofleverandør Kjær & Sommerfeldt.

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