La Stampa.
The wandering glutton 27/6/2008
oil? Hazelnut
COSIMO TORL
Cortemilia is the home of hazelnut 'Tonda Gentile delle Langhe', used mainly for preparing chocolate cakes. But there was a time when the farmers of the high Langa used to extract the hazelnut oil suitable for human consumption. A tradition that has been disappearing over time, but in recent years some producers have resurrected one of them is Matthew Pariani (info @ Pariani. Org), which has specially designed a hydraulic press with which he gets a squeeze mechanical cold. While the roast is done, to ensure maximum intensity of aroma and flavor, in an infrared oven, always working on small batches of product.
Today Langhe hazelnut oil is conquering the throat of many passionate cooks, and already some of the greatest chefs, among others Pinchiorri of restaurants in Florence and Scabin Combal of Zero Rivoli loved in their pantry this oil. The reason is that we are faced with a product that has unique and original, shows an intense yellow color, a fruity and soft. So great for salads and cold dishes like raw meat or sausage Bra, but also salads and fish carpaccio. We we very much appreciated on a quick and easy recipe, take 12 scallops and let them open in a skillet over high heat, remove it from the shells, mix them with chopped garlic and parsley and fry with hazelnut oil for 5 minutes , subdividing Serve in the shells. A dish best served with bubbles Contadi Castaldi, Franciacorta Satèn '02, a seductive wine, fresh and persistent.
In Turin, the oil can be found in that place of what is the culinary delights Baudracco, a family devoted to our taste buds to enjoy.
FOOD Baudracco
TORINO Corso Vittorio Emanuele 62 Tel. 011/54.55.82
0 comments:
Post a Comment