CucinaconStile in: #acenacolblogger with Teresa Balzano
And here we are at our “first” appointment on iFood with the book #acenacolblogger
In view of the importance of this stage, we decided to invite a special guest, the origins of which we have in common...we're speaking about her ... Teresa Balzano, said Terry, Calabrese, transplanted to Milan for studies, where it remained for love and work, we can define it to be one of the pioneers of the foodblogging given that back in 2010 he spoke of food through his blog, “Peppers and Potatoes”.
She tells us “I Live in the kitchen, where I have the kitchen, the office, the computer and the set always ready. I cook, photograph, write, and communicate. The Web and the kitchen have changed my life for the better, they determined my profession and led me to live all that I love”.
Moreover, as blame her, transform their passions into the work, greatly enhances the daily lifestyle.
We in our small way, seen that “day” we work in the bank, however, we decided to dedicate the free time between stove and the restaurants and this has to be to compensate for the long working days.
But back to us and to our dinner, having regard to the common origin, from calabria, we wanted to valorise some of the ingredients that characterize the regional cuisine of Calabria.
We have thought of a appetizer is a classic: “the little Boats of the Esplanade (signed Madeo&SalumiPasini) with cream cheese with herbs and olives, and an appetizer creative “Quenelles of ice-cream with almond and fried provola cheese and onion chutney ”.
Teresa has helped, introducing the preview of the “Pita Calabrian” a doughnut is made with the base of the pizza is stuffed with cheese, tomato sauce, home made, capers, anchovies and olives directly from his beloved Croton, his native country.
For the main course we wanted to try to amaze our guests with one of the cooking techniques that the most attractive is the simplicity in the preparation, both for the amazing results, we are talking about the pot.
It is a culinary technique that allows you to make a healthy food and effect, is a method of cooking inspired by the classic canned, one proceeds just as for the jam you put on the inside of the vessel all the ingredients, close and cook in the microwave or on the stove in a water bath (taking care to put a cloth between the jars ), or in ventilated oven (60° to 150°) with water.
Fascinated by this technique we decided to apply it to our main dish, using one of the ingredients is the symbol of the gastronomic culture of Calabria, and the cod/stalk, in the “modern”version.
We want to share with you this original recipe... you can't not try it, this is a real treat, accompanied by a great classic “pipi e patati” a pan fried eggplant, potatoes and peppers from which originated the name of the blog of Teresa.
Print Codfish in a pot 2016-06-01 00:44:51 For 4 people Preparation time 20 min Cooking time 10 min Total Time 30 min Preparation time 20 min Cooking time 10 min Total Time 30 min Ingredients 600 g of dried cod soaked 16 cherry tomatoes piccadilly 2 garlic cloves 16 black olives 16 flowers of the caper Zest of half a lemon (not treated with Oregano to taste EVO Oil Salt (we used one flavoured with herbs) Pepper Instructions Begin by pouring a little oil in a boccaccio with hermetic closure is suitable to the pot,(we used jars of Bormioli 1/2 L, suitable for cooking in the microwave). Let's cover the base of the jar with the tomatoes cut into 4/6 , two olives, a few flowers of capers, a clove of garlic, a pinch of salt and oregano, We now turn to the protagonist of the recipe, the salt cod, previously soaked and peeled, will be cut into cubes and arranged on a bed of cherry tomatoes forming a second layer. Now we are going to cover with another layer of tomatoes, olives, capers, lemon zest, salt, and oregano, creating a third layer Add the cod to the remaining and make a final layer with the cherry tomatoes, the capers, the olives, the oregano, salt and a drizzle of olive oil, The container should be filled three-quarters to promote the effect of vacuum during the firing process. Close tightly the lid and place the container in the center of the turntable of the microwave oven, set the oven on maximum power and cook for about 7 minutes once cooked leave to rest for about 15-20 minutes during which it will be finished cooking in the jar. At this point in the container will have created the vacuum, and you can then choose whether to keep it in the fridge (it can keep for about a week), or serve immediately. To uncork the bottle by the vacuum created, place it back in the microwave for about 3 minutes, having by releasing the airtight seal. The steam will unlock the lid and be ready to be served Of CucinaconStile iFood https://www.ifood.it/
Of course, as with every dinner that is respected, we have served an excellent wine, the new “Marimorena 2015” Casa Rojo (available on Winelite)
The labels of the line “The Wine Gurus” are crazy and they match perfectly with our mood “Cucinaconstile” “Beviamoconstile” =)
As always, when the company is enjoyable the time flies, but we had to absolutely greet our guests without having tasted another gem made in Calabria.
For the occasion we have prepared ourselves, but we send directly from Pizzo Calabro by the company “the ice cream Tartufo di Domenico Penna” , the country of origin of the Truffle ice cream.
Me and Teresa, the sweet tooth, we opted for the taste of the rocher, covered in a shell of crunchy hazelnut inside with a heart of soft chocolate, Stefano (companion Terry) chose the pistachio and Francis Walnuts and Figs.
In our small way, we have tried to revive it with this menu and with a taratella background, a reminder of Calabria to our guests, but in the end even for us it was a welcome return to the origins.