Qualitaly_119

OCT. NOV. 2020 VIII How was the summer season? Well, let’s say that after the regional opening work has slowly resumed, travellers from abroad have been missing but Italians have almost made up the numbers. Now we are happy but, given the situation we are living in, we are not working comfortably. What will be the first thing you will do when we finally overcome the Covid-19? We’ll get drunk. And we will bring the capacity back to pre-Covid values. We will eliminate the protections on the carts. We will put back on the table what Covid took away from us. ______________________________ BOX Recipe Morchella Mignon A baked pasta rich in béchamel with a meat filling that is served with a Morchella mushroom sauce (the scientific name is Verpa Bohemia of the family morchellaceae). The recipe was invented by Arnaldo himself. At that time, around the ‘60s, on the banks of our rivers this mushroom was growing abundantly. Today my wife and I make this preparation together following the original recipe. The Morchella mushroom is a seasonal mushroom that is difficult to find nowadays; we strictly buy the one from our Emilian Apennines! Morchella Mignon is a delicacy that invites you to talk and confide and, since it is a “family” recipe, I will indicate below the doses for about ten portions. FOR THE PASTA 500 gr of flour 5 eggs FOR THE FILLING Parmesan cheese String Cheese Béchamel sauce Tomato sauce 300 gr of cooked minced meat FOR THE SAUCE 200 gr of mushroom sauce (Morchella mushrooms, but in their absence, porcini mushrooms are also good) Knead the eggs together with the flour and roll out the dough as you would for lasagne, i.e. in many thin sheets, twice as wide as the mould in which you intend to bake the Morchella mushrooms. Then blanch the strips of dough in boiling salted water for about 4 minutes. Drain the strips and place the first layer in a well-greased baking pan sprinkled with tomato sauce. Now concentrate on the filling: add the Parmesan cheese, a ladle of béchamel sauce and a handful of mushrooms to the minced meat. Then place everything on a layer of previously rolled out pasta, cover with the stringy cheese and plenty of béchamel sauce. Here the first layer is made and you have to make another one in the same way: pasta, then stuffing, then pasta, then cheese and béchamel. When you have completed two layers of this delight, bake the pan for about 40 minutes at 280 degrees. While you are waiting I suggest you prepare a generous pan of mushrooms: fry the onion in oil for a few minutes until it is golden brown, without burning them, and add a clove of garlic and a couple of spoons of preserves. When the smell of the sauté is irresistible, add the mushrooms and leave for about 5 minutes. Just before turning off the heat, throw a handful of parsley, but without cooking it, otherwise it takes on a an unappealing bitterish taste. Then, take the pasta out of the oven, prepare the individual portions and sprinkle them with mushrooms. But be careful: Morchella brings love and those who eat it will want to spend the rest of their lives with you. ______________________________ AT PAGE 20 IN DEPTH Catering: how to face winter To equip interiors and exteriors with a common goal: to encourage the customer to go out and eat out even in the cold season, reassuring them. Because you can’t live on delivery alone. And you need creative solutions by Anna Muzio Catering is vulnerable. This was written by the Roca brothers after they closed (temporarily) their Cellar, repeatedly referred to as the best restaurant in the world because of Covid. The second wave has arrived and restrictive rules are already in place on the number of diners per group or on the closing times of the kitchens and the sale of alcohol. After a summer spent outdoors, with the opportunity to occupy public spaces free of charge (which in many cases has already been extended until the end of the year, and beyond) the “indoor return” will not be painless. All this in a scenario where six out of 10 restaurants did not reopen at the end of the lockdown (61.9%, in a range from 65.95% in Calabria to 76.47% in Friuli Venezia Giulia, says RepUP, which analysed 198,000 restaurants on review platforms). Those who reopened found themselves with an average capacity reduction of 30%, a percentage destined to increase with the cold season. The sector is set to close the year with a drop in turnover of 24.1 billion euros, 27% less than in 2019. Confcommercio estimates a possible closure for around 90,000 businesses, including retail, hotels and public businesses, which would add to the fewer new businesses that are registering. The main theme is security. At the beginning of September, the alarm came from the USA about possible contagion in the restaurant sector, an accusation sent back to the sender by Fipe and the virologist Francesco Spinazzola: “the only certain data so far is that no significant cases of contagion have been recorded in Italian restaurants and that, where the rules of distancing, use of the mask and periodic sanitization have been respected, the virus hasn’t succeeded.” A vision shared by clients that confirms how the rules were respected during the summer months: according to a Format Research survey, 92% of respondents believe that restaurateurs are careful in applying anti-Covid security measures but fear of contagion (66.5%), poor enjoyment of the experience due to the strict rules (41.5%) and smart working (35%) are the reasons why they do not eat out. What are customers looking at when choosing a restaurant today? Attention MAGAZINE