GIU.LUG 2014
VIII
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Cook Author: Vincenzo Gargano
Ingredients for 4 people
Chitarrine g. 350; Wild asparagus g.
250; Pillow g. 200; cherry tomatoes g
300; glass of white wine n.1; oil and
salt.
Process
Hold the tender part of the asparagus
by removing the fibrous. Wash the tips,
cut into pieces of about 2 cm. Place
in basket for steaming and cook 10
minutes so that they remain consistent.
Switch quickly in ice water to stop the
cooking and keep aside. Dip the tomato
for few seconds in boiling water, go
under cold water, peel, seed and cut to
deprive fillets. Cut the bacon into the
match, put in a pan with a little olive oil
and cook on a gentle heat so that the fat
builds perfectly. Stir often and as soon
as the bacon is crisp, raise the heat,
deglaze with the wine, pour it into the
pan the asparagus and cook for a few
minutes. Pour the pasta; add the tomato
fillets and fry mixing the sauce. Remove
from kelp, sprinkle with parsley, stir
and serve immediately.
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By Mariella Boni
Salmon, but also tuna, sturgeon,
swordfish, Italian consumers and
restaurateurs really like the taste of
smoked fish and restaurateurs are
adjusted accordingly. Even if it is a
product that sees consumption peaks
especially around Christmas, there are
many who buy it (salmon in particular)
during the year, for example, using the
finest parts in Carpaccio and entrees -
much appreciated in buffet and catering
- while cutouts and cubes are intended
for use in the kitchen.
This situation is confirmed by Barbara
Balzano, agent de La Nef, “In fact,
salmon, especially pre-sliced is the best
selling product, along with clippings.
The problem is that years ago, to
broaden the base of consumption,
was spared a little ‘just the quality,
forgetting that it is this which leads
to customer loyalty and stand out. We
have always made quality the distinctive
La Nef, although in the range, as well
as Norwegian salmon, the Scottish and
the wild, other references to meet every
need.”
Would you like some practical advices
for people to orient themselves in the
shop? “For those who want the quality,
the first requirement is to choose
a smoked salmon and fresh fish is
not frozen, a valuable feature which
is usually marked on the package
and that always remind us in all our
presentations. Also important is the
performance of the product, very clear
example in our new product, the diced
salmon. Taking of evidence of the
kitchen, we found that compared with
the clippings you have a higher yield
4(.(A05,
