Qualitaly_87

67 / 72

June July 2015 XIII
Gregori Nalon,
The functional ingredients start today to
be present also in the kitchen of chef.
And that’s why even in the pages of
Qualitaly Magazine we’ll talk. Let’s start
from the Aloe Vera (in my site you’ll find
a lot of information, www.gregorichef.
it), an incredible plant for its beneficial
effects.
Used for centuries is a plant dedicated to
the care and cleansing of the body. But
not only is beneficial for wounds, good
for the organs, exceptional to rebalance
our intestinal system, which in turn,
adjusting perfectly the “machine man”,
it makes our immune system stronger.
In fact, this plant contains about 200
active and active compounds and more
than 75 nutrients (enzymes, minerals,
vitamins, and more). It is an exceptional
nutritional supplement: purifying,
stimulator of the immune system,
intestine regulator. The skin is soothing,
protective, and coagulant.
IN THE KITCHEN. In my experience
culinary chef, using and practicing
and spreading the kitchen of the five
elements, known as Aloe Vera for
many years, but only in more recent
times have inserted directly in the
food, creating exclusive recipes, simple,
unique, with taste and flavor. In fact
I wanted to figure out how to make
the most of its properties. After tests
and experiments, it became clear
fairly quickly that unless the aloe vera
touches the heat better. From here then
a path for obtaining the maximum. I
experienced first-in-oil emulsion, and
in sauces like mayonnaise, yogurt etc.
by adding at the end of preparation.
Then combined with herbs, spices,
spice enhances the flavor. I went then
to put aloe vera in delicate sauces fish,
coming to a plate normal, classic, a few
tablespoons of aloe vera, and stir in the
sauce with the pasta. Excellent results.
Further tests with meat chicken, turkey,
beef, veal and so on with many other
preparations have provided interesting
results. Mass at the end and then stir in
the food, the result is a stunning aroma,
especially rich. What is most exciting
is that in some preparations gives
freshness to the dish, but it hardly feels
its typical flavor.
The Aloe Vera in the dishes helps a
lot to do to assimilate some nutrients,
purifies and makes the proper
functioning intestinal fluid, all without
losing the taste, rather exalts making
every single dish.
Other recipes of
Tagliolini with black olives, shrimp,
and Aloe Vera
Ingredients
For the dough: 200 g semolina, flour
g100 type 1 stone-ground, g50 mashed
black olives, and eggs g80
For the sauce: 300 g prawns, 1 clove
garlic, diced tomatoes g50, G10 dill,
fresh mint g1, 2 g fresh basil, g60 virgin
olive oil, broth of shrimp (heads and
shells, onion, carrot, celery, Braby,
salt), g100 pure aloe vera, 30 g grated
pecorino romano.
Proceedings
For the dough proceed as a pasta classic,
moisturizing if needed. But let it rest at
least an hour before you work it and cut
the noodles.
For the sauce: the broth is made with
vegetables, a little oil, the carcasses
of shrimp. Brown well, sprinkle with
brandy, add a little water and add salt.
After about half an hour, turn off and
filter. In a pan, put the olive oil, a clove
of garlic whole (to be removed later),
fry the shrimp into pieces for a few
minutes, add the tomato, sprinkle with
very little broth and add the chopped
herbs to fire off .
For decoration: a leaf of spinach fry
in oil at a low temperature (135 ° -145
°), making crisp, transparent, and
lightweight.
Finish the dish: boiled shrimp noodles
in broth with olives, place them in the
pan with the shrimp and Sautee. After
all mixed, add the cheese and finally
the aloe vera. Stir and serve with crispy
spinach leaf.
At page 44
Materials and colors
redesign spaces
The decoration becomes a cue to
tell and reinterpret in a new coatings
on walls and floors. Some recent
achievements Italian and international
By Consuelo Redaelli, Toolskit
Designers reinterpret the trends using
coatings as new decorative language.
Contemporary taste, thanks to the
miscellaneous of matter, chromatic and
formal, in this way gives rise to hybrid
spaces and hyper decorated. In this
sense, the companies offer products
that best manage to modulate different
worlds to recreate environments
characterized.
Two are the contemporary trends that
led to the rediscovery of these materials.
The first theme is the return to tradition
(in food as in other areas). There regains
traditional materials to create kinds
of production view, recovering the
laboratory aspect of food preparation.
This trend uses the classic wall tiles:
diamond tiles, smooth white and
colored, or very decorate Portuguese
tiles and finally our tiles that come back
as protagonists for new restaurants.
The second aspect is the tendency to
deconstruct the space fragmenting in
pure geometry. Resin cements colored
stoneware and transform the space into
colorful puzzles and contemporary.
Designers, following these two trends,
redesign spaces to make them more
and characterized in this way make the
different functional areas typical.
THE CENTRAL MARKET in Florence’s
Piazza San Lorenzo the architectural
firm Archea Associati of Florence
upgrading the space envisioning it as a
new urban square, a theater of taste in
which overlook the shops. In this case,
the ceramic tiles signed Tagina (www.
are
interpreted in a modern way in support
of the more traditional markets of the
workshops totally covered exposed. The
area of the laboratory is conceptually
extended with tiles throughout the store.
The architect Marco Casamonti tells so
the project “The architectural values
the vocation of craft shops, arranged
as a street or a square, in an ordered
sequence that produces a display