Time to finally write about one of Italy's most famous and amazingly good dishes. I can promise you that when you have once tasted a Saltimbocca all romana you hooked for the rest of your life. It's easy to do and is quick to cook even for a weekday evening. Saltimbocca alla romana by the silver spoon project (144/2000)
How to do it!
Topside of veal (1/2 cm) Flour Salt and pepper Fresh sage Prosciutto Butter and olive oil White wine
Start by placing the veal slices in foil and knock it thin. Dip one side with flour, salt and pepper the other side before applying salvia leaf and finish with Prosciutto attached with the toothpick in the meat. Heat the pan with olive oil / butter and fry for a few minutes. When it's getting ready you pour in the white wine that fusion with the meat and forms a magic taste. Serve directly and enjoy.
The Silver Spoon ProjectPosted by Per-Olof Diderot Tue, November 22, 2016 18:55:57 I love Italian food as well as many of you readers. With its simplicity in the ingredient driven cooking the best way is to be very selective and choose products with care. Getting to walk around great market place with wonderful products is a blessing. Here is a dish based on this concept, which is also so easy to make and with the amazingly tasteful result. The Silverpoon project presents Cannelloni with foie gras and pork tenderloin
Start by cutting the pork tenderloin into small pieces and fry it together with foie gras until the meat is filled with foie gras. Once that is done, fill the Cannelloni with the mixture and place them in a buttered form. Add the Bechamel sauce or with a spicy tomato mixture. When it is finished in the oven, remove it and garnish with cherry tomato and grated Reggiano Parmegiano. So incredibly tasteful and beautiful at the same time.
One week visit to Verona, Lake Como, Valtellina and Milan has ended. And imagine how much you can do in that short time if you do some planning in advance (which is my favorite doing).
One of our goals was to visit the new galactic star restaurant Contraste in Milan. I follow the foodie Salemudhaf (https://www.instagram.com/salemudhaf/) on Instagram and when he was so happy after a visit at Contraste there was no doubt for us to reserve a table when in Milano.
Contraste is managed by a young ambitious team who have everything you need to be successful. Here you are met by an ultra professional attitude combined with dishes of the highest world-class level and with a fantasy that leads to a totally innovative restaurant experience.
Flow of perfection The food, wine, service and music in the total harmony creating a flow of perfection. The experience killed our high expectations and took it to a new level of gastronomic galaxy level. Have been to many Guide Michelin star restaurants, not least through my previous jobs, but this is without any doubt my best restaurant experience, when everything was right.
If you are planning a visit to Milan, you need to book a table at Contraste. (http://www.contrastemilano.it/) An absolute must! Go with the flow and enjoy ...
Cavalleri Blanc de Blancs Franciacorta Lovely Blanc de Blancs from favorite Italian wine region of Franciacorta. More about this wine later on this coming autumn.
Raw amberjack's murrina Contraste unique interpretation of the dish Ceviche
Donut "alla bolognese" You have to be a food genius getting the idea to create a Bolognese dish in shape of a donut. Such caress of taste and simultaneously focus on the food through its shape.
Ca del Vént Rosé "Pas Operé" 2011 Absolutely perfect wine-selection by me to this unique menu. Kept the style right through the menu and a true fingerprint bubbly wine from Franciacorta. Five young winemaker create magic in a ultra small production. Bravo!!!
Mussels, cacio e pepe Silky cooked mussels with a creamy accompaniment. Amazing texture!!
Suckling pig, potato and cabbage. The suckling pig cooked for 8 hours and melting in my mouth...
Pulp fiction by Contraste Favorite movie by Tarrantino food interpreted by Contraste. Brilliant dessert that put an end to a fantastic food experience and service experience. How many times have you been to a dinner where everything, yes everything, went into perfection? This was without any doubt best experience so far in my life.
Sooooo impressed by what Contraste is doing just now. Grazie mille Contraste, sei brilliante!!!!!
The Silver spoon project proudly presents Spezzatino al Caffé (117/2000) I use the best beef and cut it into small chunks, heat it up in the pan together with organic butter. In the meantime, I chop a couple of smaller red onions, two cloves of garlic and hot pepper. When the meat has got a nice color, take it off the heat. Pour in the chopped mixture, some mushrooms and stir for about 5 minutes. Include corn and about 7-8 tablespoons of red wine as well as freshly brewed espresso. Cover with a lid and keep the pot warm for at least 1 hour and finish by adding favorite spices. As a side dish I recommend home-made fries.
Many, including myself, love desserts like Crème Brûlée and Crème Caramel. But I have never encountered caramel ice cream before. Tickles a bit in my food nerves when I try something new and exciting. Especially the challenge by turning granulated sugar into a liquid caramelized sauce. Especially important in this process is that you heat the sugar to 160 degrees C. Only then it becomes liquid and get a nice brownish red color.
Gelato al Caramello e Arancia Rossa di Sicilia by the Silver Spoon Project (116/2000) Start by mixing 100 g of granulated sugar with 1 tablespoon of cold water. Heat over low heat until the sugar has dissolved. Then increase the heat until the mixture is completely melted and had a brownish-red color. Remove from the heat and add 5 tablespoons hot water. Return to the plate on low heat about 20 minutes until the mixture become more viscous.
Take three egg yolks and whisk them lightly. Mix the caramel sauce with the egg yolks. Leave the mixture in the freezer for about 30-40 minutes. Whisk 3-4 dl double cream and start the final fusion by mixing it all into a single liquid gold brownish mixture. Finish by starting the ice cream maker. Return to the freezer before serving. Self, I chose to garnish with slices of wonderful organic blood orange. What a delicious icy caramel dessert. Enjoy your meal!
The Silver Spoon ProjectPosted by Per-Olof Diderot Sat, March 01, 2014 17:25:38 The last time we visited Champagne we purchased a lovely book about Creme Brulee and also a small burner that is suitable for making my favorite dessert even tastier. And now it is finally time for the debut of a genuine Creme Brûlée with blood orange touch from Sicily. Crème Brûlée D’Altri Tempi e Arancia Rossa di Sicilia (115/2000)
Start by mixing milk and cream in a saucepan and bring to boil . Meanwhile, whisk together egg yolk and sugar to a porous mixture in another pan. Pouring in the hot creamy milk with the egg mixture and let it simmer while you stir constantly until it is thick enough to be left on the back of a tablespoon. Store in the fridge for a while before finishing up with adding to the alluring red gorges and bring plenty of brown sugar or raw sugar. Allow the burner to get going. So good with sweetness and elegant acidity in perfect harmony.
Blood oranges are grown mainly in Sicily. The reason why they get their red color is because they develop the substance anthocyanin to protect themselves against the cold, when exposed to extreme temperature differences between day and night.
The Silver Spoon ProjectPosted by Per-Olof Diderot Sat, November 30, 2013 14:21:26 Some love mussels and other hate it. I belong to the first category, not least because I grew up at the Swedish west coast with this culinary highlights and got it into my spinal cord. Mostly it has been in the shape of a mussel soup or a seafood salad, but now I'm ready for new taste sensation. And I have taken a dish that gets me thinking about Belgian cuisine, but I am sure its made in all different places where mussels is part of the cooking, and for sure in Italy. Silver spoon Project proudly presents Cozze Gratinate (114/2000) Mussels au gratin
Begin by pouring in a little olive oil into the pan and add the cleaned mussels. Leave them in the pan until they open their shells, and as soon as this happens, remove them directly one by one. Those who have not opened up after 5 minutes, you should throw away. Preheat oven to 200 degrees and let it heat up while you remove one side of the shell. Let the mussels remain in the shell, season with oregano and finish by adding breadcrumbs, olive oil and Pecorino cheese. Into the oven until the mussels had a nice color and the pleasurable scent begins to spread in the kitchen.
A delicious seafood dish that was made even better with a lovely Italian Soave from the producer Gini.
If you have a meat grinder at home then you should definitely use it often. You could buy organic beef, preferably dry aged. Mix the minced meat with egg yolk, parmesan cheese, shredded pancetta and your favorite spices. Steak and when they are ready, pour on a little good whiskey that creates the extra touch.
The Silver Spoon ProjectPosted by Per-Olof Diderot Tue, June 25, 2013 21:09:40 This is probably one of the easiest dishes you can cook from the book "The Silver Spoon", even so with the right ingredients it becomes magically good. Bocconcini di Salmone con Pancetta (112/2000) Bites of Salmon with Pancetta Preheat oven to 200 degrees and cut fresh salmon fillet into pieces. Brush fruity Italian olive oil in the oven dish, mix bites of salmon and cover with sliced pancetta. Let it be in the oven until it gets a nice color and ingredients have melted together. Delicious, healthy and at the same time a very beautiful appearance. Enjoy your meal and please let my food project TSSP fly far and for a long time!
Begin to cook the thin pancakes. Prepare a saucepan and add 125 gr of the finest Italian chocolate along with a few tablespoons of organic milk and a dollop of unsalted butter. Allow the mixture to melt down and become moderately viscous. Finish by pouring the chocolate mixture onto the pancakes and fold. Serve with real vanilla ice cream to melt a bit, on top, before serving. One of the best desserts I've had and as usual soooo easy to make.
The Silver Spoon ProjectPosted by Per-Olof Diderot Sun, May 19, 2013 13:39:00 Wineblogg cook for the first time a genuine fennel recipe. How often do you use fennel as a raw material with its original flavor of anise and a fine acidity?
Finocchi al vino blanco (110/2000) Fennel in white wine Take 4 fennels, trim and cut them into bite-sized wedges. Put them in a saucepan, mix 250 ml of white wine and a clove of garlic. Let it cook for about 20 minutes and at the end add fresh basil. Season and enjoy. A dish that will surprise positively. It's a pure pleasure to eat it especially when it combines the acidity from both the vegetables and the wine.
Gallo Nobel con salsa (109/2000) Start by peeling the shrimps and cut the rooster file into yummy bits. Fry the bits (or chicken fillet) in butter until it gets a nice color. Add 2 cups white sparkling wine (I used Pelorus Blanc de Blancs), 1 cup milk, 500 gr crushed Italian tomatoes and various spices and vegetarian broth. Let it cook on low heat for about an hour to make the sauce just thick enough. Closing up with fresh shrimps in the sauce as well as an extra dish. Great in combination with sourdough bread, couscous or rice.