Author: Paolo

Turin Epicurean Capital

Turin Epicurean Capital is coming up in just a few days in Turin, Italy!

As I mentioned, I will take on the role of moderator of two international round tables where writers, bloggers, food bloggers, and food entrepreneurs will discuss the universal meaning of food and how it influenced their lives and careers.

Of course I am very excited for this opportunity, and – admittedly – terrified for the responsibility that it entails. This is far beyond what I imagined myself doing when I started this blog 4 years ago! But it’s also a friendly chat between friends… Or at least that’s what I keep telling myself 🙂

For more information, including the complete guest list and the program, check out www.turinepi.com. If you are in the area, please join us – it will be great to meet in person! If you are not in the area, stay tuned for tweets and updates directly from the conference.

Thank you for your support!

[Thoughts on the Table – 28] Introducing food professional Benedetta Oggero (Miss Bee)

Join me to hear how, after living in the UK for 7 years, Benedetta Oggero, English translator and interpreter by training, went back to her hometown – Turin, Italy – and began a new career as a personal chef and as the founder of Miss Bee, a catering business. Benedetta will be part of Turin Epicurean Capital as an interpreter and cooking instructor.

You can follow Miss Bee on Twitter @MissBeeFoods, Facebook, Pinterest and Instagram.

Listen now!
   

[Thoughts on the Table – 27] Introducing Paola (a.k.a. PolaM) from ‘An Italian Cooking in the Midwest’

Thoughts on the Table is back with a new guest! Food blogger Paola from An Italian in the Midwest shares her thoughts on what’s key in defining authentic Italian food and reveals how she sources suitable ingredients in the Midwest. In the second part of the interview, Paola talks about the food of her native city – Bergamo (Lombardy), the birthplace of Taleggio and the capital of polenta!

You can follow Paola on Instagram, as well as on Twitter (@ItalianMidwest), and Google+.

Listen now!
   

Four Years of Blogging, One of Podcasting

Another interesting year for Disgraces on the Menu – the year that has seen the beginning of the podcast Thoughts on the Table, along with several collaborations. I have always been fascinated with radio shows. When I was in my 20s, I hosted a radio host on a small Italian station. I didn’t expect to have the opportunity to do anything remotely similar in English, until I discovered podcasts. But the real trigger to record one came when my wife got me a microphone as a birthday present, and a buddy of mine, Jason, agreed to produce one with me.

Initially, the podcast’s concept was a direct extension of my blog’s philosophy: investigate what’s behind food and flavor, especially in relation to the difference between what is known as “Italian food” and the true cuisine of Italy. This is what fueled the first 6 episodes.

After the first mini-series on flavor, just as I was starting to become comfortable with the format, my podcast partner, Jason, had to leave the project. This is when I started thinking about involving other food bloggers through remote conferencing. At the same time, my friend Gino DeBlasio (based in the UK) volunteered as my first guest – it was meant to happen!

After a mini-series with Gino on misconceptions about Italian food, I worked with Jessica Burgio on episodes about lesser known Italian dishes and cooking Italian in North America. Then, I was joined by Manuela Zangara, who talked about her first e-book and shared her experience as a full-time food blogger.

The podcast then started taking the format of the interview. I had several special guests: Frank Fariello, Fiona, Christina Conte and Simona Carini. I also had the opportunity to interview my friends – neuroscientist Davide Anchisi and restaurateur Andrea Bini. On my latest trip to Italy, I also had the chance to record a chat with my grandmother on the food in Italy during War World Two, which then became a unique and especially meaningful episode. More recently, I have spoken with Lucia Hannau, the organizer of a food conference which will take place in Turin this September – and of which I am going to be part of – and with Elisa Cerruti, a fellow attendee.
‎
On the blog, this year I posted 6 recipes: Stewed Brussels Sprouts, Radicchio Risotto with Parmesan Rind, Poppy Seed Potato Bignès, Shrimp, Zucchini and Saffron Linguine, Roasted Green Beans, and Truffles Uncovered, which was also a feature article.

Looking into year five, I hope to continue with more podcast episodes, featuring new and returning guests, as well as have the time to go back to writing more articles and recipes, which is still a great passion of mine. But today, I would just like to stop for a second to thank everyone who has been following my work – thank you for your attention, it’s an honor for me!

[Thoughts on the Table – 26] Introducing Elisa Cerruti from ‘Milk Honey and Rum’

In this episode, Elisa shares her research and discoveries in nutrition. Join us to hear which foods are better for our health, why we should try to vary our diet, incorporate raw unprocessed vegetables and whole grains, and limit the intake of sugar and the consumption of meat.

You can follow Elisa on Twitter @milkhoneyandrum, as well as on Facebook, Instagram, and Pinterest.

Listen now!
   

Roasted Green Beans

Ah the Maillard reaction! The magic behind roasting and toasting which is responsible for the extra flavor in bread crust, pan fried eggs, seared steaks, and even maple syrup and coffee! Maillard browning is the result of the reaction between sugars and ammino-acids (the building blocks of proteins), which happens at temperatures around 150 °C, and which develops a large number of aromatic compounds.

Unlike in North America where cooked vegetables tend to be lightly steamed or even just blanched, in Italy they are generally cooked through, and roasting is common. Legumes especially benefit from roasting thanks to their high content of ammino-acids (which gives excellent browning), and to their meaty texture (which remains firm thanks to the partial evaporation of their water content).

This preparation makes for a satisfying side-dish which is ideal to accompany meat, fish, or cheese.

Roasted Green Beans

Yield: 2 servings (as a side)

Total Time: 30 minutes

Prep Time: 5 minutes

Cook Time: 25 minutes

Roasted Green Beans

Ingredients

  • 300 g (10 oz) of green beans, with the stems trimmed
  • 1 tablespoon of olive oil
  • 1 small shallot, finely chopped
  • 1 clove of garlic, minced
  • 2 tablespoons of white wine
  • Salt and pepper

Preparation

  1. Heat the oil and fry shallot and garlic until translucent.
  2. Add the green beans and roast at medium heat for 5 minutes, tossing gently.
  3. Add the wine and cover with a lid, cook for 5 minutes.
  4. Uncover and allow the wine to fully evaporate, continuing to toss gently.
  5. Cook at low heat, tossing from time to time, for 15 minutes or until the green beans will have softened and browned uniformly.
  6. Adjust salt and pepper, serve lukewarm.
https://www.disgracesonthemenu.com/2014/07/roasted-green-beans.html

[Thoughts on the Table – 25] Introducing food writer Simona Carini from Briciole

In this episode, food writer Simona Carini (Briciole) describes how she made use of both her artistic and her scientific side to learn how to make bread, pasta, and cheese. As she tells her inspiring story, Simona provides some of the details behind her artisan productions and shares her tips for a satisfying learning experience.

You can follow Simona on Facebook, Google+, YouTube, and Twitter.

Listen now!
   

[Thoughts on the Table – 24] Introducing Lucia Hannau, the organizer of Turin Epicurean Capital

As I mentioned in my latest post, Truffles Uncovered, I will be part of Turin Epicurean Capital, a food literature conference which will take place in Italy in early September. In this episode, I have the pleasure to interview the organizer: Lucia Hannau. Join me to learn more about her background, how she conceptualized the event, and to hear the list of acclaimed writers and food professionals that are going to attend. Finally, don’t miss Lucia’s fascinating description of Turin, its fabulous food, and its many other treasures!

Listen now!
   

Shrimp, Zucchini and Saffron Linguine

This dish is a summer classic featuring an incredible flavor combination: roasted zucchini, shrimp and saffron, in a creamy wine sauce.

Like other crustaceans, shrimp tend to spoil quickly and are often frozen at sea or even sold cooked. Whole shrimp deteriorates even quicker because the cephalothorax (the “head”) contains the midgut gland (corresponding to the liver), which contains digestive enzymes. This gland, however, also happens to be the most flavorful part of the shrimp*. For best results, choose the freshest whole shrimp – when the recipe calls for just tails (like in this case), use the heads to make a tasty fish broth.

*Harold McGee. On Food and Cooking: The Science and Lore of the Kitchen. 2nd edition (2004).

Shrimp, Zucchini and Saffron Linguine

Yield: 2 servings

Total Time: 25 minutes

Prep Time: 10 minutes

Cook Time: 15 minutes

Shrimp, Zucchini and Saffron Linguine

Ingredients

  • 5 oz (140 g) shrimp tails, peeled
  • 1/2 cup (120 ml) cream (~30% fat)
  • 1/8 cup (30 ml) white wine
  • 1 shallot, finely chopped
  • 1 zucchini, sliced into sticks
  • 1 pouch powdered saffron (0.15 g)
  • 1 small bunch flat-leaf parsley, finely minced
  • 1 tablespoon extra virgin olive oil
  • 140 g linguine (or your other favorite dried pasta)
  • salt and pepper

Preparation

  1. Start bringing a large pot of salted water to a boil (1 Tablespoon of coarse salt every 2 liters of water).
  2. Cook the shallot for 2 minutes in olive oil, then add the zucchini.
  3. Roast at high heat for 5-10 minutes tossing gently to prevent sticking.
  4. At this point, start cooking the pasta for the time indicated on the box.
  5. Add the shrimp, roast them on one side for 30 seconds, then flip them for another 30 seconds with a splash of wine.
  6. Remove the shrimp from the pan and set them aside in a bowl, making sure you collect their juices.
  7. Add the saffron and the cream.
  8. Allow the sauce to reduce for 5 minutes at max heat. Adjust salt and pepper.
  9. When the pasta is just about ready, add the shrimp you had set aside along with their juices.
  10. Then, rapidly drain the pasta and toss it into the sauce.
  11. Mix gently for a minute or two until the pasta is uniformly coated.
  12. Dish out the pasta with the help of tongs, then pour any remaining sauce onto the dishes.
  13. Sprinkle with parsley and serve immediately. Enjoy with a glass of white wine!
https://www.disgracesonthemenu.com/2014/06/shrimp-zucchini-and-saffron-linguine.html