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World Foodies
Delicious food all over the world
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Rossini's recipes | The cultural debate on gastronomy in Paris between 1824 to 1836

Rossini's recipes | The cultural debate on gastronomy in Paris between 1824 to 1836 | World Foodies | Scoop.it

The great Pesaro-born (Le Marche) composer Gioachino Rossini was a sophisticated gourmet. He had haute cuisine in his veins, together with music. He acquired his sophisticated tastes during his long stay in Paris, from 1824 to 1836, when he was the acclaimed director of the Théâtre Italien. In those years he was pleasantly caught up in the cultural debate on gastronomy, which in those days delighted many intellectuals and led to masterpieces like:

The Physiology of Taste, by the magistrate Brillat-Savarin,

The Great Dictionary of Cuisine by the elder Dumas, and

the Manuel des Amphitryons (the “Hosts’ Manual”) by the extremely wealthy but debarred lawyer Grimod de la Reynière, who also wrote the first gourmet’s vademecum,

the Almanach des Gourmands, a guide to Paris restaurants.
Most importantly, at the home of the Rothschilds, Rossini met the legendary Antonin Carême, and he was introduced to sublime cooking by this exquisite architect of haute cuisine, who was also the author of The Art of French Cuisine, and the two became lifelong friends.

Here 6 Rossini's Recipes

Spaghetti alla Scala, a fairly simple recipe, but enhanced with the exquisite taste of white truffles from nearby Acqualunga;Known in France as “Macaroni de Rossini” and in Italy as “Cannelloni alla Rossini”“Péché de vieillesse”, one of Rossini’s favourite dessertsOxtail consommé Rossini Style with truffle and Madeira.A “Gioachino”, a delicious little chocolate based on Gianduia and truffleTournedos Rossini, after 150 years still the most famous of all steak dishes


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Grilled Cumin-Lime Zucchini Quesadilla | Naturally Ella

Grilled Cumin-Lime Zucchini Quesadilla | Naturally Ella | World Foodies | Scoop.it
A great vegetarian grilling recipe that is easy to prepare and is delicious to eat!

 

Read full recipe here.


Via Virginia Cruz
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Cucina of Le Marche: Lasagna Vincisgrassi

Cucina of Le Marche: Lasagna Vincisgrassi | World Foodies | Scoop.it

While lasagna is a traditional dish from Romagna, Vincisgrassi is one of the signature dishes from Le Marche in central Italy, and is also the Italian name of the Austrian general, Prince Windischgratz, who was commander of the Austrian Forces stationed in the Marches in 1799. The dish was allegedly created for the prince by a local chef. A classic Italian recipe for pasta baked with parma ham, mushrooms, tomato and cream, the recipe remains one of the most traditional and delicious Italian pasta dishes handed down from the picturesque hilltown of Macerata in Le Marche.


Lasagna Vincisgrassi - Serves 6-8 - Adapted from Fabio Trabocchi


8 tbsp unsalted butter, melted1 slice prosciutto di parma, 1/4- inch thick, about 6 ounces, diced3 cups finely diced onions1 cup finely diced celery1 cup finely diced carrots1 tbsp tomato paste1/4 cup extra virgin olive oil2 1/2 pounds boneless veal shoulder, trimmed, in 1/4-inch dice3 cups dry Marsala2 cups veal stock6 cups chicken stock3 whole cloves1 bay leaf, 1 sprig rosemary, 1 sprig thyme, tied togetherSalt and black pepper1 oz dried porcini4 cups heavy cream1 large egg1 pound cremini mushrooms, finely chopped5 sheets fresh pasta for lasagna, each about 9 by 12 inches2 cups freshly grated Parmigiano-Reggiano
Shaved truffles for garnishDirections




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