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Passo dei Pecorai, 68/70 50020 - Greve in Chianti (Fi) Tel.+39.055.85.07.16/15 Web fax+39.055.71.88.114 Mob/emergenze 3404536626 PI 03675100485 |
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Good morning to all surfers:)
If you arrived to this page it means you are a little a bit curious about the traditional to coock our tipical dishes: the way we use aromas and ingrediends which is not well known.
So if you relly interessed go on reading but please remember that....
anybody can coock but....
... before putting together differents and .............. ingredients you have to try to understand the concepts other wise as we usually say here, the risk is to give to you guest a "uppercut directly in his eye" and i really whish you understand the meaning!:) Then...
come back to the origins. How was possible to coock before Columbus' discovery oh American Continent? No heggplants, no potatos, no tomatoes no red peppers and even no mais! well, chefes were using fruit!
Stop for a while and think about... it's not enough to put together apples and pork in slizes with a fast coocking!
So For this lesson we will use some oranges, fresh oranges to make a real Florentine sauce while coocking the pork we were speaking about before;)
Get some fresh pork hamm without bones from your personal butcher.
Tie the porl like while preparing the Roast-beef. Take a casserole (a large deep dish), and drop in some virigin olive oil. Rember put goot, take back good. Choose always your best ingredients. That's the first coocker's secret!;)
Be sure the avon is about 200°C hot, better if it is a ventilate avon as temperature is mure uniform inside. Put the cassore with your pork inside the avon and close it. Sometimes take a big fork and make a holes over the pork skin to control the coocking.
Fate qualche buco con il forchettone per controllarne l'avanzamento.
The oil inside will slowly become your sauce but just because you didn't use sage or rosmarine and even not, juniper barries, you need to use your ehm.. oranges to complete the taste.
Take a couple of them, cut the oranges in two and squeeze them over your pork. Use your hands, squeeze them hard and then put again your casserole in the avon.
Let the pork coock more. At the end, you can use grill to give some colour. Your pork is coocked when while forking it, it doesn't drop blood or liquids anymore.
When ready you can decorate the plate with some oranges, slices. Obiusly, always use natural oranges.
The juice at the end is a brown dark sauce with a really particular taste. Not oranges, not too much. Not simply oil. Not the usual common italian taste with rosmarin.
Now you could ask me: "All done? don't you use anything else"?
Guys... guys! I cannot reveal all my secrets. I should change my work before reveal them!;)
All the orginal recepies cannot be revealed totally. Over our menu the pork with orange is close by a juniper berrie pic. There was a journalist eating and she asked me if in the pork there was that berries. I answered.. "YES" (ihihi). It was a lie but she trusted more her eyes my words and the pic instead of her own taste. She was not able to find the orange juice! taste:)
Well it's really good! taste it a time and you would never forget it Then you are free to personalize the recepy in the way you want:)
Next time we wil speak about "crepes". Our french friends say that's a tipical French plate. well.. it's not!:) ...
Its a Florentine plate with the Capital "F"!:)
So please remove your crepes from the hotplate. The real way to prepare them it's inside the avon and i'm sure you don't want still eat a thin slize of bread with eggs... crepes is something really different!:)
... so take eggs, some flour, a sautéing pan and... OPS! this is another lesson;)... next time:)
