The guest chefs
Gianfranco Coizza is native to Italy, coming from Sardinia, the heart of the Mediterranean Sea, and hence the fusion of "ancient sea" cultures as he says.
She remembers her childhood with a smile and tells how the vegetables and fruits of all kinds and the aroma of her own garden are always around. Perhaps every member of the family from the mother's side had a farm, a vineyard and olive trees, so from childhood he taught how to appreciate the quality of healthy ingredients. In high school he studied agricultural industry, where he trained in wine, olive oil, cheese, ...
He then moved to Tuscany for studying literature in Siena and worked in the Chianti winery and several restaurants. After studying, he began to travel and dream of writing about travel and gastronomy.
After a couple of years, he felt the need to finally sink some roots and return to his old passion. And Aldente was a great opportunity. Tratorie, holding first-class ingredients and standing on the basis of traditional Italian cuisine, gave Gianfranco a great opportunity to re-discover his roots and gastronomic history.
After two and a half years, full of satisfaction, it was time for his parallel solo project Ingredients. The name derives from the original Latin meaning of the word ingredient, meaning ingredient. The main idea is that the ingredient is not just a part of the recipe, but it makes us a deeper story that is packed with many cultures and histories. "Ingredientista.cz" http://ingredientistaenglish.blogspot.cz will be a complete portal full of recipes and information about the origin and best use of the ingredients that can be purchased directly there. So e-shop full of quality products at a meaningful price.
It will also be connected to the Pop-up dinner club and catering service , where it is possible to taste these ingredients.
It will convey a new angle to the Italian and Mediterranean cuisine of the Czech gastronomic scene, heading in a less obtrusive direction, focusing on the quality of raw materials available and the key to their proper use.
O RECEPTION
If we want to enjoy sepia dye combined with pasta, we have two basic options. Buy the pasta with the dye containing the black sepia that we have in this recipe. The sauce no longer contains the dye and is clear. Or pure pasta and dye separately so that we get black sauces and dye pasta (or rice). This second procedure will follow in another recipe for black risotto with calamari.
Fish broth is an important flavor ingredient. Gianfranco brought broth from the heads of shrimp , which is his favorite. It is not a complex matter. In short, the remaining heads are cooked in the water from some shrimp feathers and the broth cut off. You can also cook with some vegetables, but it is not a requirement, shrimps have a strong aroma. The broth prepared in this way is practical to freeze in smaller portions, such as in bags, for later. This recipe uses only a few spoonfuls ...
I attach a link to two recipes with mussels, in which a broth with wine is produced as a by-product. Pilaf of Mouths and Saffron , and Slavya and la mariniere .
We use edible flowers in the recipe. They are not a condition, they merely raise the aesthetic impression. I just ran out to the garden and somebody picked it up. Fresh blossoms have a droplet of sweet nectar. In the future, I will create a list of photos of plants that can be traced to us, but for the time being, I have just a few of the most common ones that I am attacking. Now I'm only writing about flowers ...
Moorish Moon, purple moth, bear garlic, clover clover, acacia, primrose primrose, sour orange juice - trifoil growing in the forest, flowers of unheated roses, lavender - but strong aroma, flowers such as oregano and other herbs, daisy, medical - dandelion, violet fragrant - violet, strawberry flowers.
