PPositively, I listened to the Italian chefs Niko Romeito and Salvatore Tassa In a conversation about Italian food culture, especially the role of Trartoria. During the warm conversation, Romito, one of the chefs of Italy, insight and those RistORANTE Reale In Abruzzo has three Michelin stars, he talked about the first time that he ate in Tassa’s Nu ‘Trantoria Italiana Dal 1960 In Acuito, which is located in the province of Frosinon, about an hour south of Rome. Romito recalled the family atmosphere and Tassa as a host of the old school: welcome, communication and channel (which did not seem a ton when he said that) between local traditions, producers and those who came to eat. But Rometto also described a dish of onions, simply cooked, but it is so good that he could not stop thinking and imagined. In fact, Romeito is attributed to the fact that these onions are a starting point for one of its most famous dishes: “absolute” onion broth with pasta -filled pasta and roasted saffron. Tassa restored affection and respect, before all of the chefs mentioned those of us listen to the fact that everything begins and ends with the ingredients.
On the bus on its way to the house, I kept thinking about thinking about Romeito in these cooked onions, which led me to think about the times when I left a table in a traitoria, restaurant, cafe, bar, chips, or friend’s house truly Think about something. And how these ideas are very rare and are completely different from just remembering a dish or admiration for something; They are live and administrative ideas. Deep mashed potatoes and mozzarella ball from the canteen under our apartment last week; Liver and onion in the local Tratoria; Hazelnut on salad in the same tratuaria. A plate of green beans that taste like butter. Keeping honey clothes on a salad that bothers me since January.
This week’s column is an attempt to deal with some of those annoying by combining elements of two powers that remained with me like anxious memory. The first is bitter vegetables and roasted hazelnut salad Piat Romano Here in Testaccio, while the second is Radicchio, Almond, Gorgonzola and Honey Sald from Boca de Lubo In Soho, London. I felt a little like Romito, and I inspired my kitchen, although I could not claim that I invented anything. However, I can emphasize that there is no better way to wear a salad more than hands (very clean or covered with those very thin rubber gloves), because it means that each one sheet gets it from dislocating. You can use any leaves, but a mixture of something fragile like Roman, a small jewel or a Beluga side along with the most softened leaves of Radicchio round. And search for creams Gorgonzola Dolce (Sweet) instead of heaviest Georgonzola Pikanti (sharp).
Besides bread, and with the option of more cheese, this salad is a snack for two people; It also goes well with grilled chicken, baked potatoes, or along with some other authorities. I would like to suggest placing it with fried potato balls, but I haven’t worked on this thought yet.
Salad with hazelnut, gorgonzola and wearing honey
Serving 2-4
1 Roman lettuceOr two small gemstones
1 small head Radicchio
6 tablespoons Olive oil in virgin
1 tablespoon of honey
1 tablespoon Red vinegar
1 teaspoon Dijon mustard
salt
100g roasted hazelnuts
150g Gorgonzola Dolceand Stormed
Break all lettuce in the leaves, wash them with cold water, dry well, then torn into cutting the size of the sting.
Work in a large bowl, use the balloon whisk to mix olive oil, honey, red vinegar, diligon juice, a teaspoon of warm water and a pinch of salt to take off the emulsion clothes, and adapt to taste.
Add the leaves to the bowl and throw well until each sheet is painted – your hands are the best tool for this purpose easily. Add half of the nuts and half the cheese, then gently spark again.
Design the wearer salad on a large plate, spread on the remaining cheese and nuts, and serve immediately.
