What to cook for a friendly party withminimum costs and maximum taste? This was the topic of discussion in the showroom of the famous manufacturer of household appliances — Smeg. From our article you will learn about unusual recipes of famous dishes On December 18, the manufacturer of Italian household appliances Smeg gathered specialists from architectural bureaus and design studios in its showroom in Moscow for a practical training with a culinary master class. etk-fashion.com, as per tradition, became the information partner of this event — we support all the most interesting events related to interior design and home improvement. So, as part of the seminar, the guests got acquainted with the main design series of the famous brand. The company's brand manager Tatyana Lebedeva demonstrated the possibilities of practical application of new types of equipment that correspond to the latest trends in furniture fashion. The training participants studied different installation options, including the technology of installation in kitchens with a "floor-to-ceiling" facade and even in horizontal kitchen drawers. And then no less pleasant surprises began.
Sergey took up the baton of educational communicationKuznetsov is a brilliant chef, participant of the TV projects "Real Kitchen", "Time to Lunch" and host of his own culinary show on REN TV "Lunch on Schedule". This time he arranged a culinary master class for the guests of the showroom on the topic "Italian dishes from traditional Russian products". The guests had a unique opportunity to discover the secret of the most delicious Italian recipes and learn about their unusual execution from Russian ingredients.
And now we will share with you the anti-crisisrecipes. It won't be difficult to prepare them and will require little financial investment, and the appearance of these dishes and especially their amazing taste will amaze anyone, and in the future they will become "on-duty" dishes in your holiday menu.
Panna cotta from ryazhenka
To prepare it you will need:
- Fermented baked milk - 250 ml,
- Cream - 50 ml,
- Vanilla pod,
- Gelatin - 8 g (leaf),
- Figs - 1 pc.,
- honey - 50 g,
- raspberries - 30 g,
- blueberries - 20 g,
- frozen raspberries - 100 g,
- red wine - 80 g,
- sugar - 40 g,
- thyme - 5 g,
- Pecan nut,
- Candied mint.
Step 1
Split the vanilla pod and remove the seeds, place them in a container with fermented baked milk, and the pod itself in a saucepan with cream.
Step 2
Heat the cream, but do not boil it, dissolve the swollen gelatin in it. Mix the cream and fermented baked milk, add honey to taste, pour into molds and put in the refrigerator for an hour and a half.
Step 3
Make a cross-shaped cut on the fig, pour honey over it and bake in the oven for 12 minutes at 180°.
Step 4
Cover the frozen raspberries in a saucepan with sugar and turn on the heat. As soon as the sugar dissolves, pour in the wine and evaporate it by one third. Then beat the mixture with a blender and rub through a sieve.
Step 5
Glaze the pecans with honey in a pan and place on parchment paper.
Step 6
Serve the dish with berry sauce, baked figs, panna cotta, and fresh berries.
“Perlotto” - pearl barley risotto
To prepare perlotto, take the following products:
- pearl barley - 150 g,
- thyme - 3 sprigs,
- shallots - 1 medium onion,
- garlic - 2 cloves,
- chicken broth - 300 ml,
- champignons - 100 g,
- a mixture of five peppers,
- parmesan - 30 g (+ 40 g per pancake),
- Butter - 40 grams,
- Madeira - 50 ml.
Step 1
Drizzle a little olive oil into a heated saucepan and add chopped shallots, mushrooms, an unpeeled clove of garlic, and sprigs of thyme.
Step 2
Heat it up. Add a little butter and then pour in the pearl barley.
Step 3
Heat it well so that all the cereal is in the oil, then pour in the Madeira and some of the hot broth.
Step 4
Stirring the cereal, wait until it is soaked. Periodically add broth until the pearl barley is ready.
Step 5
Finally, season the pearl barley with a piece of butter, remove the garlic and thyme before serving, place on a plate and sprinkle with Parmesan.
Step 6
You can garnish with parmesan pancakes:Pour 40 g of parmesan into a frying pan in a thick pancake and turn on the heat. Heat until a clear pancake forms, then move it to a napkin and let it cool.
