Form the gnocchi while the mixture is still warm: Cut off a handful of dough, keep the remaining dough covered with a tea towel, and roll it into a 2.
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Using 2 fingers, make a dent in the middle of each slice. Add a tablespoon of the filling and close the gnocchi by rolling it in your hands. Transfer the gnocchi to a baking sheet dusted with flour. Using a slotted ladle, transfer the gnocchi to the plates. Arrange the confit tomatoes and roasted peppers on top, drizzle with the oil used to roast the tomatoes, and sprinkle with fresh basil.
Straight away, we started our little pop up restaurant in our home here in Rome. I make the bread and the pastry. So we divide the work between the two of us. Domenico Si! O ur work is completely separate. I need to be creative and use my inspiration — from my work at the American Academy as well as from my Italian background.
Now I have arrived at a place in my life where I have really found my own style. Domenico It was in January Before that, I spent 5 years of my life in Holland and I then decided to come back to Rome — especially because part of my family is here. So I felt coming to Italy, I kind of came home in a way. Here, there is space to be who you are. But I still love Denmark and Copenhagen and where I grew up. I go back quite often but I really feel at home in Rome. How do you bring your two worlds together, the Danish and the Italian mentality? I feel welcome and I feel very much at ease here. For us, I think we meet in the middle.
Sofie …being from two different cultures. Domenico could easily live in Denmark if that happened one day but I prefer to live here!
It came a little bit by coincidence. We both had this dream about opening a restaurant. So we thought maybe we could just start at home. How many tables can we fit into the living room? It really gave us the possibility to try out our own style…. Domenico …the basis is the Italian cuisine but of course we kind of try to change a little bit or invent something new. Sofie We had a very, very romantic experience!
And they keep coming back! So they kind of grew with us. It was a really cute thing and they are such lovely people. Do you think that the people who come to Rome, the tourists, have a very clear idea of what they expect to eat when they come to this city? Sofie Yes. Unfortunately, because there are so many tourists passing through Rome the quality of even these key dishes in the city is just not good enough. Or a carbonara? In Paris, there has been this small revolution and I think slowly I can see it happening here too.
You can choose between two kinds of potatoes, but the trick to make really good gnocchi is to have starchy potatoes! I can only use French butter or Danish butter in my pastry. So, I believe the basic key is to use really, really good butter. And lots of it laughing! If you could choose one person to cook a meal for you, who and what would it be? I have a lot of memories as a child, but I remember I really liked the minestrone.
She used to strain everything but it was so good.
I even went there to see them bake. But for him to bake a loaf of bread for me, take it out of the oven and serve it to me with Danish butter laughing , I think I would be in heaven!
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The light was warm and golden as we drove down the rocky alley to Podere Il Casale. The sun was so low that it almost touched the Tuscan hills that seem to embrace the secluded farm tucked in between Pienza and Montepulciano. I came to visit the celebrated Swiss cheese maker Ulisse Braendli, to see his sheep and goat herds, and try his Pecorino, but I found so much more. There is a silent peace laying over this farm like a blanket, it calms your mind as soon as you walk past the old terracotta-colored farmhouse. As you stand on the terrace, a breathtaking viewing platform, under fragrant pine trees protecting you like an umbrella, as you see the landscape laid out majestically in front of your eyes, soaked in dimmed shades of green and ocher, you can only smile and thank life for such unbelievable beauty.
All the people and places I visited in Tuscany for my culinary trip around the world together with Zwilling had one thing in common, they all give themselves into the hands of nature with great trust and respect. They started with 3 sheep and now there are of them, living an enviably good life under the Tuscan sky.
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Ulisse loves Tuscany for being real, traditional, and romantically old-fashioned. Electricity only came to Podere Il Casale in , before, it was a very simple, basic life. The cheese at Podere Il Casale is made with just three ingredients: raw milk, rennet, and salt. Every kind of milk is different, depending on the four seasons, the weather, the soil, and the food that the sheep find on the fields.
Raw milk cheese has a strong connection to the place where it comes from, to the animals and the climate. Cheese starter culture amount according to the package instructions Liquid rennet. After 1 hour, add a tiny! The cheese is done, when the curd pulls away from the sides of the pot. Transfer the milk mixture to a cheesecloth-lined strainer set over a bowl. Keep the milk mixture in the strainer at room temperature for hours to drain the whey from the cheese, or until it reaches the desired texture; the whey should be clear.
fcam.my.to/33624-del-acceso.php Whisk until smooth and transfer to a glass container, cover, and keep in the fridge for days. I decided to start a new experience and when you start a new experience, why not change the place? It was more a about the concept. What is also better here is a shorter winter…. After the butter experience, the olive oil experience is better.
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So you never had a close connection to Tuscany? I would not say that Tuscans are really open, but they are a little bit better! The further south you go, the better the Italians — in my opinion! By chance. We were here for the first time. We had a good relationship to the farmer.
He gave us time to find the money, he helped us a lot. It was very simple. Yes, a bit. Obviously, he had helped us more for the network and less for the cultivation. Their father did it this way, their grandfather did it this way.
It was very simple here. There was no tourism here in this valley. Pienza was sleepy so we really had a bit of this old-style life. Imagine, the farm got electricity in So, before, life was really simple. Crop-sharing families in the 60s meant that there were 20 people in four rooms.
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