The class for the Masters, dedicated to Italian excellence
From 3.00 p.m. to 4.00 p.m.
Monday 5th July 2021 – Online
Program:
Introduction on the products of the masterclass.
Current trends in the cheese sector on the British market.
Insights into the origins and history, production chain, nutritional values and characteristics of the DOP cheeses Pecorino Sardo,Taleggio, Asiago and Gorgonzola.
Greetings from the Consortia of Protection: Consortium for the Protection of Pecorino Sardo PDO Cheese, Consortium for the Protection of Taleggio PDO Cheese, Consortium for the Protection of Asiago PDO Cheese, Consortium for the Protection of Gorgonzola PDO Cheese.
http://www.ficuk.com/wp-content/uploads/2017/08/Logo_FIC.png00Enzo Oliverihttp://www.ficuk.com/wp-content/uploads/2017/08/Logo_FIC.pngEnzo Oliveri2021-06-29 12:56:242021-10-07 17:01:39Exclusive class dedicated to DPO Cheeses
By Chef ALESSANDRO CIRCELLO Federazione Italiana Cuochi (FIC)Recipe has been presented at Rai1 TV program “Buongiorno Benessere” http://www.raiplay.it
Ingredients
Black rice g. 250 – Whole shrimps g. 400 – Lemon n.1 – Carrot g. 200 – Celery g. 200 – Salt to taste – Extra Virgin Olive Oil
Method:
Toast in the saucepan the shrimp heads with extra virgin olive oil combining ice and cold water to facilitate extraction inside the cooking liquid. Toasted the black rice in a casserole with oil add the boiling shrimp broth, thus preserving the recipe in the black rice cooking water favours digestion in cases of irritable reflux and intestines.
Apart cook the celery and carrots diced for a few minutes, take the lemon slices of julienne in hot water, cool in ice.
Composition:
Shuffle the carrots by placing them on the base of the dish, keep the rice with shelled shrimp put at the end with a little crude oil, grate salt, add a few drops of lemon juice establishes the pharisaic antacid to the intestine. Finish with celery cubes devoid of filaments scorched in water before and lemon rind.
I COOK YOU IT La FIC UK in collaborazione con i2i, Mammalo.com e ICookYouEat sta cercando Chefs disposti a lavorare per servizi a domicilio.
I Cook You IT e’ un progetto nato dalla necessita’ dei clienti dall’ organizzare una cena speciale per due o con amici, o che abbiano bisogno di un Chef di famiglia.
Tutti gli Chef interessati a lavorare per questo progetto possono contattaci al info@ficuk.com
http://www.ficuk.com/wp-content/uploads/2017/08/Logo_FIC.png00Enzo Oliverihttp://www.ficuk.com/wp-content/uploads/2017/08/Logo_FIC.pngEnzo Oliveri2020-06-25 10:41:252020-06-25 15:57:10I Cook You IT - Chef for Hire
The vides will be published on a dedicated YouTube
Channel and BuzzMyVideo Team will make sure you will have no less than 1,000
views per video (but we will aim for more!).
If you need more info please contact me at info@ficuk.com
Per le croquette : per 500 grammi di anatra 150 grammi di patate 50 grammi di burro 50 grammi di farina 350 grammi di latte Noce moscata Sale e pepe Prezzemolo
Per L insalata : 2 zucchine 3/4 acciughe Sale pepe un po’ di olio
Per la crema di barbabietola: 500 grammi di barbabietola Sale pepe Un filo d olio Acqua di cottura
Procedimento per le crocchette:
Cuocere L anatra in acqua con vari odori ( carote sedano cipolla bianca timo ) più a lungo possibile .
Rimuovere e far raffreddare .
Bollire le patate e passarle .
Nel frattempo preparare la beciamella aggiungendo sale pepe e un po’ di noce moscata .
Sfilettare L anatra e unire alla beciamella insieme alle patate .
Far raffreddare e formare le palline e passarle in farina uova e pangrattato.
Friggerle in olio vegetale .
Per L insalata :
Tagliare a fettine molto sottili le zucchine .
Tagliare le acciughe in piccoli pezzettini e unire con le zucchine e condire .
Per la barbabietola:
Cuocere la barbabietola in acqua fino a che non è soft .
Passarlo nel blender aggiustare con L acqua di cottura .
Aggiungere sale pepe e un filo d olio
http://www.ficuk.com/wp-content/uploads/2017/08/Logo_FIC.png00Enzo Oliverihttp://www.ficuk.com/wp-content/uploads/2017/08/Logo_FIC.pngEnzo Oliveri2019-07-16 11:55:442019-10-22 18:20:30Crocchette di anatra e patate con crema di barbabietola e insalata di zucchine e acciughe
Courgettes Flower Gourmet: Make a mix stuff with Philadelphia, sauce anchovies, chopped anchovies and chives. With a paping bag fill the flower. brush with tempura the courgettes flower < tempura mix: corn flour, plain flour and sparkling water, salt> and fry them at 140 degrees.
Boil the green courgettes and blend with a hand blender. Make a mash pie pure adding the white egg and egg yolk mixing separately with mash potato. Bring a paping bag, add a stamp flower and following add the mash pie.
Press the compote and after that u made couples of flower potato cook them into the oven at 180degrees for 8 mnts. For various decoration and taste I added salmon caviar, yellow courgettes (cut with parisien with variously size glazed and cook with water, butter and salt), powder of asparagus and lemon zest, basil oil.
Wine suggested: Verdicchio dei Castelli di Jesi from Ancona
http://www.ficuk.com/wp-content/uploads/2017/08/Logo_FIC.png00Enzo Oliverihttp://www.ficuk.com/wp-content/uploads/2017/08/Logo_FIC.pngEnzo Oliveri2019-07-08 18:02:122019-07-08 18:02:15Gnocchi di Patate con Pesto di zucchine, acciughe e zenzero
Far bollire il Kamut Scottare gli asparagi al vapore Mettere a soffrire aglio con olio Aggiungere gamberoni, aumentare il fuoco e aggiungere cognac, sale, asparagi e pomodorini pachino tagliati pepe e peperoncino Stendere il farro su un piatto da portata, sopra al farro mettere un filo d’olio poi i gamberoni cotti con i pomodorini e gli asparagi verdi poi guarnire con avocado olio pepe e sale.
Drink: Falanghina
NDR: Insomma come evitare che mezzo frigo vada a male!!!
ENGLISH
Kamut Wheat
Cherry tomatoes
Avocado
Asparagus
Prawns
Cognac
Boil the Kamut Steam the asparagus Put garlic in oil with oil for a soffritto Add king prawns, increase the heat and add cognac, salt, asparagus and cherry tomatoes cut in 2, pepper and chili pepper. Spread the Kamut on a serving dish, place a little olive oil on top, then the cooked prawns with the cherry tomatoes and the green asparagus then garnish with avocado pepper oil and sell.
Drink: Falanghina
NDR: In short, how to prevent waste half the fridge food !!!
http://www.ficuk.com/wp-content/uploads/2017/08/Logo_FIC.png00Enzo Oliverihttp://www.ficuk.com/wp-content/uploads/2017/08/Logo_FIC.pngEnzo Oliveri2019-04-18 14:14:082019-04-23 08:42:05Insalatone di Kamut con gamberoni asparagi e cognac
I PAPA Awards sono un’opportunità per ottenere riconoscimento e promozione per tutti i food business. I premi riconoscono l’eccellenza in tutti gli aspetti del mercato, dalla progettazione di pizze alla produzione e vendita di prodotti di pasta.
Tutti gli Chefs, interessati alla Competizione di pasta e pizza sono invitati a registrarsi nel link qui sotto
Tutti gli Chef della FIC UK sono invitati a partecipare ai Cooking Show in questo evento che vede la FIC UK partner per il secondo anno con una vasta rappresentanza della Pasta e della Pizza Italiana.
Per maggiori info o per richiedere il form in word scrivete a info@ficuk.com
Grazie
ENGLISH
All FIC UK Chefs are invited to participate in this pasta and pizza competition which sees the FIC UK partner for the second year with a wide representation of Pasta and Italian Pizza.
Whether your business is a major high street name or a thriving independent, the PAPA Awards are an opportunity for gaining recognition as well as promotion. The awards recognise excellence in all aspects of the market from designing pizzas to making and selling pasta products. We will be scouring the country for the very best examples of pizza, pasta and Italian food.
http://www.ficuk.com/wp-content/uploads/2017/08/Logo_FIC.png00Enzo Oliverihttp://www.ficuk.com/wp-content/uploads/2017/08/Logo_FIC.pngEnzo Oliveri2019-04-14 17:32:042019-08-08 11:59:23The Pasta & Pizza Award
