![]() ![]() A veteran chef who has worked under the tutelage of masters such as Gualtiero Marchesi, Raymond Blanc, Jean-Louis Nomicos and Alain Ducasse, Riccardo is one with his own distinct style.Īt the recent Madrid Fusion, he demonstrated how dry pasta – cooked for 84 hours – can have the same “al dente” texture as that boiled conventionally for 11 minutes. Yet despite his penchant for the romantic, classical ways, and a passion for time-honoured flavours, Riccardo does not limit himself to conventions. Riccardo has often spoken about the importance of cooking by feel, and has famously banned timers from his kitchen. Yet, the taste of a fish cooked au bleu is much more intense in flavour than a fish cooked in a plastic bag in low temperature.” The method is very simple but requires for the fish to be live until the point it is about to be cooked, and so not many people do it anymore. “The French technique (of cooking a fish instantly after dispatching it, in vinegared water), even though common in the Fifties and incredibly romantic, is almost lost because many chefs prefer to cook in controlled low temperature. Speaking with Miele, he also enthused about reviving cooking pike, live from Lake Carda, au bleu. He also has a passion for forgotten dishes: the signature item at Lido 84 is a Roman dish of cacio e pepe ‘en Vessie’ – a simple cheese and pepper pasta cooked within an inflated pig’s bladder and – presented with fine dining flourish at the tableside. The 47 year-old is a huge champion of artisanal ingredients and makes it his mission to seek them out – be it a local cheese or tomato sauce, made in traditional ways that are fast disappearing. From Riccardo comes a unique cuisine that is at once radically modernist yet comfortingly familiar. Lido 84 stands out with its inimitable style of food and hospitality. Today, Miele is proud to recognise the brother’s continued efforts in advancing the evolution of Italian cuisine and hospitality through the 2019 Miele One To Watch award – one that celebrates emerging global talent. Within six months of opening, they were bestowed their first Michelin star. ![]() Converted from an old outdoor swimming pool in 2014, it started as a humble space run by two brothers – 47 year-old chef Riccardo Camanini and 46-year-old co-owner Giancarlo Camanini, who manages the front of house. Up to 12 months if stored correctly.On the western shores of Lake Garda sits Ristorante Lido 84 – a place considered as Italy’s biggest open secret by its clientele of well-heeled insiders. Store item in an airtight Container in a cool dry place Packaged in a facility that processes peanuts, wheat and milk products ![]() Use 1 cup of Arborio Rice with approximately 1.5 cups of liquid To prepare Arborio rice it is important to note that it should not be washed before cooking.īy washing the rice the aforementioned starch will be washed away and the rice will not possess the ability to absorb the liquid (and flavours) that it previously would have. Although Arborio rice is traditionally used to make Risotto it can also be used for a Spanish Paella or other creamy Mediterranean recipes. Like pasta, Arborio rice is prepared al dente, which means that it should be slightly firm to the bite. ![]() Arborio is a variety of Superfino rice originating in Italy and named after the commune of Arborio in the Italian region of Piedmont.Īrborio Rice undergoes less milling than ordinary long grained rice and as such is able to retain very high levels of amylopectin starch which is what gives Risotto its creamy texture. ![]()
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