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Courses and Remedies "culinary

Alessia, my companion during haute cuisine at the school Altopalato , sends me the photo that captures the moment of delivery of the diploma. As usual, I really have a face like a fool: ape over the lens expresses all my discomfort. For me though, is a beautiful memory that symbol the end of a journey that began eight weeks ago and that ended with a nice dinner, prepared during a whole afternoon.
Beside me the master chef Lucio Caporarello , whose skill is not just to have that wealth of technical knowledge and ingredients that all cooks should have, but also in the ability to patiently transmit his knowledge. Affair is not easy to repeat endlessly concepts maybe just before an audience a bit 'undisciplined, yes, because with the passage of time, students become well together and therefore more distracted by talk that is good food! Credit where credit is, therefore, and thanks for all the lessons that has been able to send me to correct mistakes by his watchful eye, for the fish unnecessarily because scaled were prepared filets, for vegetables unnecessarily reduced to brunoise seen going past and, above all, for a pound of peas, which, to me, Paul and Sonia, had to peel a a big dinner for the ending! Obviously, you want to make a difference?! :-)
Alongside Lucio, Terry Sarcina , in all its elegance, and I do not mean that many women even have a Valentino dress can give. I refer to his savoir-faire , the way she moves into the kitchen, gestures with disabilities, but graceful and his warmth. It is worth emphasizing because it is genuinely fond of her. On the left you also see
Toni Sarcina that cheers every dinner at the end of the course with his knowledge, anecdotes, and tasty beats.

This was my second year in Altopalato and certainly not the last because I enjoy, I relax and learn a lot. And the gap between those who seek to provide "similar" is felt even more so when it is abituati all'eccellenza. Altopalato non è
una semplice scuola, ma un centro di cultura con la solida
esperienza di una trentina di anni: ciò che si percepisce da subito è
l'intento di diffondere la cultura del mangiar bene, dello stare a tavola, della
convivialità e mai si ha la sensazione che questo venga fatto a scopo
di lucro. Purtroppo, non sempre è così, anzi spesso ci si imbatte
in esperienze deludenti, se non addirittura inutili considerata la facilità
ad improvvisarsi tipica degli italiani, soprattutto in quei settori dove si
può struttare l'onda del successo. L'arte dell'arrangiarsi è una
qualità che apprezzo del mio popolo, ma il pressapochismo unito alla
bramosia di far soldi non mi piacciono affatto.

Ma passiamo alla descrizione della buonissima e raffinata cena. Da sinistra
a destra: "Tian" di capesante, spätzli con piselli e asparagi,
petti di faraona farciti, friandises e spuma a sorpresa (per la ricetta
di questo dolce vi faccio attendere un po' :-)). Oltre a questi piatti c'era
anche una deliziosa macedonia di ortaggi e, a precedere la cena, un aperitivo
consumato nello studio di Toni Sàrcina, composto da many tastes delicious.

is increasingly rare to find someone who carries out his work with passion, almost needle in a haystack those teachers who are doing their utmost to ensure that students really learn: Altopalato for me to find myself in, that is, with good and wonderful people, was a great success. It begins in the fall!

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MEME: No I would not

gladly answer the call of Pip pass me the ball launched from the MEME cuochetta .

Actually, since I think that technology, albeit with damage of high environmental impact, there is always moved towards alleviating the hardships of the housewives, I superaccessoriata I would not be without a home without a big kitchen: at the center of the island with stoves and household appliances with a thousand functions caterba . I find, alas, with a hole in a kitchen that makes it difficult to prepare the dishes, because I never know where to place objects and food and, above all, there is no room for appliances referred to above: I recently purchased the bread machine, really fabulous, and I want to buy a handyman robotino ... will be a little 'hard to fix it, but just the thought of being able to prepare an Italian meringue without the risk of burns me a little tickle.
Among all these desires, however, the object to which they are most fond of and which do not give up for anything in the world 's Imperia gave me my mother. I think the peeling of this great company , dated 1932, they have really made the history of the Italians and they always find a positive response from generation to generation: Katia also has donated his mom and is very happy. .. with that courage and it is said that modern girls can not do anything?
But because there'd be no ? Why "my" Imperia special is precisely that of my mother, she is deprived her to give it to me, so "I use a rolling pin." I also sometimes use a rolling pin , but want to put a pasta machine that makes macaroni and noodles on the guitar?
You ask, "How old?". Forty or so, it does not show it?

Oops, I forgot! Step to Elena and Katie .

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praise of butter: the béchamel

I think I never wrote the béchamel Giovanna if I had asked for clarification about the roux , base fondamentale di questa salsa, dopo aver letto un mio intervento in un sito dove
si proponeva l'utilizzo dell'olio di oliva per il controllo del colesterolo nel sangue.

Premesso che ognuno è libero di cucinare come vuole, secondo i propri
gusti e aderendo coerentemente alle proprie scelte etiche, io sostengo fortemente
l'uso del burro e, sebbene non lo ami molto, quello del latte perché
donano alla besciamella un sapore "morbido", estraneo sia all'olio di oliva
che al latte di soia. Vegetariani, vegani e kosher non hanno alternative, ma
sostenere che una piccola quantità di besciamella innalza il colesterolo
nel sangue è davvero ridicolo. Trovo that the science spread bogeys and often useless "discoveries" true to a certain point: the Resveratrol is a protective substance present in red wine, but to get the benefits we should take incredible amounts certainly risking liver cirrhosis ; same goes for the lycopene in tomatoes.
Unless there are severe, the daily diet of each (and I talk about diet, not weight loss!) Should be balanced, rich in vitamins, minerals and fiber from time to time if you can taste a sauce made with milk and butter (as well as chips, so to speak!) the Blood tests are always normal: I do not put the sauce in the lasagne either "red", use it to bind the ingredients in pancakes, sometimes in soups, so the amount of ingredients charged, in part, is really minimum. And since I happen to eat it rarely, I prefer to do it right!
is to be added that cholesterol is a defense organization: its levels in the blood can rise even if the power is correct, based on vegetables and fish, for example, but little sleep, you smoke, you work hard, practically under stressful conditions that require antioxidants to counteract the action of free radicals. But it would be too long to make a speech here.

Back to our white sauce, a sauce of "mothers" for excellence, in virtue of which gave rise to variants. The authorship is attributed to
Louis de Bechamel (1630-1703), Marquis of Nointel, head waiter at the court of King Louis XIV. His figure is associated with the famous saying of S. Lopez: "I do not need to have founded an empire to pass to posterity, just to have invented a sauce: Bechamel look!" . In fact a similar preparation, namely the glue sauce, was already known and Renaissance Italy, it seems, was Catherine de 'Medici, grandson of Lorenzo the Magnificent and great gourmet, bring it to France when she married Henri d'Orleans. Moving, took with him his entourage of housekeepers, cooks, bakers, and this helped to spread many Tuscan dishes today that France, having improved and revived, claims as its own: the onion soup, duck with melangolo (canard à l'orange) , liver stuffed pancakes and omelettes, the giblets, spinach, peas, artichokes, etc.. To admit it, the same French chefs:

We must recognize that Italian cooks who came to France of Catherine de 'Medici at the time of her marriage to Henry II, were the origin of French cuisine, for items and condiments, new for us, which they brought and from which the cooks (La Varenne, De Masseliet, Valet, De La Chapelle, Carême, Escoffier) \u200b\u200bwill draw so well that it will soon outpace their initiators.

[Flammarion]

The cooks in the second half of the eighteenth century had known the taste of Italian cooking that Catherine de 'Medici had introduced to the French court.

[Antonin Carême]

Just the Florentines have reformed the antique French cooking of medieval tradition, dating back to them the modern French cuisine.

[Jean Orieux]

Ingredients and preparation:
500 ml of milk - 50g butter - 50g flour - pinch of nutmeg - salt and pepper
Melt the butter in a pan, add the flour and let cook for 2 minutes. Remove the roux from the heat and let it cool a little, pour in once you bring the milk to a boil in another pan. Put back on fire, return to a boil, season with salt, pepper and nutmeg and continue cooking sauce, and covered saucepan over medium heat for 8-10 minutes, stirring occasionally. The

roux, ie the mixture of butter and flour, may have varying degrees of cooking, depending on how the flour is toasted: obviously the color and flavor will be different and will give the sauce to enrich foods more or less sensitive: for example, the light roux (flour with a little toasted) fits well with the velvety, the roux to medium lasagna, crepes or to brown the roux to thicken a dark brown background.

Sources
For historical references: Caterina De 'Medici: the recipes of a queen Leo Codacci - Maria Pacini Fazzi Editore.
For the recipe: Altopalato , a center of gastronomic culture, street Ausonio 13, 20123 Milano - tel. 0258111000 - info@altopalato.it