The Team and the Taste 2013

Tommaso Arrigoni and me - Patty oxtail Scottish, raisins, tomato paste and cinnamon, celery crunchy cocoa beans.

Hello my friends!

It seems that the spring / summer has deigned to arrive ... finally ... hopefully ... fingers crossed!

And with the sun it comes the photos of the Team at the Taste of Milano 2013!

This year, organized at Super Studio in Via Tortona, the event had the opportunity to expand stand between wine and more showcooking!

We could not try all the stands of the chefs, having said that, one of the fabulous dishes tasted, my favorites are always those of Innocenti Evasioni. Oh yes, Tommaso Arrigoni no exceptions! Each year, he manages to create unique delights and contrasts of flavors hard to forget!

Thumbs Up for the Oriental Burger, patty of tuna and vegetables, with tomato sauce and iceberg of Wicky's and Gold of Naples of Vinciguerra, a retelling of Neapolitan pastries. And now, without further ado, here are the pictures! Enjoy!

Il Team e il Taste 2013

Buongiorno amici!

Sembra che la primavera/estate si sia degnata di arrivare…finalmente…speriamo…incrociamo le dita!

E con il sole arrivano anche le foto del Team del Taste of Milano 2013!

Quest’anno, organizzatosi al Super Studio più di via Tortona, l’evento ha avuto modo di espandersi tra stand vinicoli e più showcooking!

Non siamo riusciti a provare tutti gli stand degli chef, detto questo, tra i favolosi piatti assaggiati i miei preferiti rimangono sempre quelli di Innocenti Evasioni. Eh si, Tommaso Arrigoni non si smentisce mai! Ogni anno riesce a creare delizie uniche e contrasti di sapori difficili da dimenticare!

Pollice in su anche per l’Oriental Burger, polpetta di tonno e verdure, con salsa pomodoro e iceberg di Wicky’s e l’Oro di Napoli di Vinciguerra, una rivisitazione della pastiera napoletana. E ora, senza più indugi, eccovi le foto! Enjoy!

Capunti With Shrimp And Zucchini

Hello my friends!

Despite this time a bit 'weird, inside of me I feel that it is already summer ergo ... summer recipe it is!

Enjoy!

Ingredients for 4 people:

- 360 grams of capunti or cavatelli

- 150 grams of shrimp

- 100 grams of cherry tomatoes

- 2 medium zucchini

- 1 garlic cloves

- Parsley

- 1 glass of white wine

- Extra virgin olive oil

- Sale

Preparation: Take the prawns, wash and shell them, we will need only the queues. Crush a clove of garlic and brown it in a pan with the oil. Add in the prawns and cook for a few minutes then pour in the wine. Wash the vegetables under running water. Cut the tomatoes in half and the zucchini into round slices not too thin. Embed them with shrimp and season with salt. Cook the capunti to add them to the shrimp and vegetables a few minutes before the end of cooking. Finish cooking in the pan adding the chopped parsley.

Serve with flecks of pink pepper and a drizzle of olive oil.

Buon Appetito!

Capunti Con Gamberi E Zucchine

Buongiorno amici!

Nonostante questo tempo un po’ bizzarro, dentro me sento che è comunque estate ergo… ricetta estiva sia!

Enjoy!

Taste Of Milano 2013

Hello my friends!

Did you know that soon, really soon indeed returns the Taste of Milan? When?

On May 30 until June 2!

Renewed for its fourth edition, this event brings, as always, the food and wine culture.

At Superstudio Più in via Tortona to celebrate only the best nutrition education and haute cuisine, Milan and more! Let 's see the stars of this year.

As for Milan: Andrea Aprea (Vun, Park Hyatt Milan); Tommaso Arrigoni (Innocenti Evasioni); Enrico Bartolini (Devero Ristorante); Francesco Germani (La Maniera di Carlo), che presenterà un menu gluten free; Roberto Okabe (Finger's Garden); Wicky Priyan (Wicky's); Andrea Provenzani (Il Liberty); Luigi Taglienti (Trussardi alla Scala); Matteo Torretta (Al V Piano, Grand Visconti Palace); Viviana Varese (Alice Ristorante).

Outsiders: the brothers Christian e Manuel Costardi (Hotel Cinzia, Vercelli); Cristiano Tomei (L'Imbuto, Viareggio); Christian Milone (Trattoria Zappatori, Pinerolo); Ilario Vinciguerra (Ilario Vinciguerra Restaurant, Gallarate).

Here are instead the new highlights event of this edition!

The first is the "Blind Taste" and I would say that the name is very clear! Food tasting in the dark to learn to recognize the taste of food the taste of foods only through their flavor. Coordinator Milly Callegari, pharmacist and passionate about cooking.

Then there will be the Wine & Spirits Academy ... and who knows what that’s gonna be! Tasting of wines, beers and spirits in collaboration with the wine Trimani of Rome.

Needless to say, there will be interaction with the chefs through cooking presentation, presentations and short cooking lessons!

For more info visit the site of the Taste of Milan http://www.tasteofmilano.it/ Facebook page or follow them on Taste of Milano!

Oh I forgot ... friends in Rome do not despair, reruns will be on your soil froom 26 to 29 September

Taste of Milano 2013

Buongiorno amici!

Lo sapete che tra poco, anzi tra pochissimo torna il Taste of Milano? Quando?

Il 30 maggio fino al 2 giugno!

Rinnovata per la sua quarta edizione, questa kermesse esalta, come sempre, la cultura enogastronomica.

Chicken Curry On Basmati Rice

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Hello my friends!

Recipe day! Given the weather I was tempted to make a pot roast or stew with polenta, but ... no!

So enjoy this exotic recipe!

Enjoy!

Ingredients for 4 people:

- 300 grams (10.58 oz.) of chicken breast

- 2 tablespoons of curry

- 2 peppers (one green, one red)

- 1 zucchini

- ½ white onion

- 150 grams (5.29 oz) of soy sprouts

- 150 g (5.29 oz) basmati rice

- Coconut milk

- 1 clove of garlic

- Extra virgin olive oil

- Sale

- Black pepper

Preparation: Coarsely chop the onion and brown with a bit of olive oil in a pan. Add in the garlic juice.

Add the chicken, previously cut into strips or cubes and cook. Season with salt and pepper and cook for about ten minutes over low heat.

In the meantime, take a pot and start making the rice. Turn up the heat to the chicken and add in the coconut milk. Mix well and let it go.

Take peppers and zucchini, clean them well and cut them into rounds or strips. Wash the bean sprouts and set aside.

Now add the zucchini to the chicken and cook just a few moments. Remove from heat add in the other vegetables, stir and cook. The pepper and sprouts should remain crisp.

When the rice is ready place one portion on a plate, as a base and add in the above chicken with vegetables. With a ladle or a spoon pick the sauce and pour it over the rice.

Garnish the plate reporting the curry spices coarsely chopped, add a freshly ground black pepper and place over the chicken a rose of pickled ginger.

Buon Appetito!

Pollo Al Curry Con Riso Basmati

Buongiorno amici!

Giorno di ricetta oggi! Dato il tempo ero tentato di farvi un brasato o della polenta con spezzatino, ma…anche no!

Quindi godetevi questa ricetta…esotica!

Enjoy!