When the recipes and the most loved ingredients have a face! Italiasquisita interweaves the cult of the great Italian chefs with the stories of the artisans and the makers who have made Italian gastronomic culture a global phenomenon.
Frittata di pasta is altogether another way of cooking leftover pasta. These are Frittatine di pasta, as pasta is mainly the main ingredient, but they are known as Frittatine. Perhaps a little cultural background to present these gems of Neapolitan cuisine would have given a better understanding of what Frittatine are
For anyone yapping about the sauce... If you use your analytic abilities you'll see that the sauce you make with those 5 eggs can be used to plate like 6 omelettes because it's not used all up just for one omelette duh
Born and raised as an Italian from Pescara, I can appreciate his talent and vision, however I do not appricate the reinvention of the 1980's minimimalist plate presentations. A 'plate' of pasta needs to always be a 'plate' of pasta, period!
Guardiamo avanti. La totalità dei prodotti pronti sono fatti con farina di mais ad esempio le birbe. Vendono anche mix appositi con mais tostato e aromi quali curcuma e altro. Spadellata veloce senza friggitrice profonda.
Whats the point of making pasta and all that starch sauce and not mixing the pasta with the sauce? And then the guy puts one olive and a fried fish bone lol. This is for people with too much time on their hands. The flavours can be achieved the same much easier method. Also the flowers making their way onto every dish recently is getting annoying...
what an anticlimax- bland looking chicken tiny bit of sauce the carver hacked it up and the plate was bland visually the most intricate part is inedible- pretentious theater dinning at high cost is not the play for me
One can only imagine the price of this "masterpiece of simplicity." This is why there are so many communists in the world.This dish, the people who prepare it, and the people who pay for it mock those who toil just to put food on the table.
Sono stato da te e tuo fratello credo 15 anni fa, tramite l'agenzia di pubblicità per cui lavoravo, il cliente era acqua San Pellegrino, se non sbaglio, ai tempi proponevate il riso alla Pollock e il vostro classico riso al pomodoro, ma ci avete anche fatto una lingua con mela e scusa non ricordo altri ingredienti, cotta sottovuoto, mi ha cambiato la vita, nel senso che non avevo mai assaggiato niente di più complesso, particolare e raffinato. Da quel momento anche io ho cambiato il mio modo di cucinare e assaporare il cibo, quindi vi ringrazio per avermi aperto gli occhi.
