AGO.SET 2014
V
cook foods with different cooking
times that flow together in the same
dish.”Nothing-insurmountable then.
Despite the dictates of healthy eating,
in short, like the fried again, and
throughout the year. In front of a
good fried crispy and light, dry and
not greasy, the majority of customers
capitulate.
The fried travels on the APE
The trendiest fried? Travel APE. A
pioneer of this idea that made early
followers (in London was reported
a bee with a pizza oven) is Luca
Luxardo, that in front of his wine
Bonassola, chic location on the
outskirts of the 5 Terre, parked a red
Bee Calessino flaming that sells a
single product: the bag of fried squid
and anchovies Liguria. It would
be a 5 euro per serving for 1.5 hg
product. But how was it possible to
achieve this? “I thought of providing
a quality fried, on the road. And
liked the idea. The Bee is equipped
with two 9-liter fryers Magic Cooker
working at low temperature, 130 °
C, with sunflower oil Qualitaly. It
has a small generator and can also
be moved at events or parties. For
now it is in front of my wine that has
a good return: customer goes from
fried to a glass of white. And then
it was a way to suggest that I avoid
frying in my restaurant, where you
cook the fish in other ways. Now use
the Bee has become a fad but ours
is aesthetically beautiful, it attracts
attention. Obviously the middle
limits, you cannot cook to prepare
all or a real kitchen. “The next step?
“Expanding maybe even EXPO in
Milan, managing, however, the Bee
directly, because the important thing
is that the quality of the proposal
remains high, even when increased
volumes: the only way it can work.”
Only fish then? “I tried also with the
battered vegetables, but fish, squid,
and in particular, is that they like
best.”
The fry by the law
A full-fledged law regulating the
practice of gentle frying is not there,
but some indications yes. Try to curb
the use of oils unfit or degraded the
Circular of the Ministry of Health
No. 1 of 11.01.1991 laying down the
limit of polar compounds in oils in 25
g/100 g. It contains some important
recommendations. Here they are:
1 - Avoid the presence of water and
adding salt and spices in the food
being fried.
2 - Make sure that the oil temperature
exceeds 180 ° C.
3 - After frying, facilitate elimination
by draining the excess oil absorbed
by the food.
4 - Provide for frequent replacement
of oils and fats.
5 - Filter the oil used, thoroughly
clean the filter and the oil pan: the
charred crusts, the viscous oily
residue or remains of an old oil
accelerate the deterioration of the oil.
6 - An absolute no go to the practice
of “topping up” (adding fresh oil,
used oil), because the fresh oil is
altered more quickly.
7 - Finally, the oils and fats protect
from light.
The Leg. 152/2006 obliges the
companies that produce and hold oil
and grease cooking oil to dispose
of them properly. Consumption in
Italy is approximately 1,400,000 tons
per year. More than half of who,
exhausted, would naturally through
the pipes, polluting the soil, rivers,
sea and contaminating groundwater.
There are companies that deal with
the collection in restaurants and
delivery consortia for recycling.
Provide containers as required by
law, for storage before retiring. In
some cases the service is carried out
by the municipal waste collection
at Milan (fees apply) and Rovigo
(free) where the oil used in cooking
has turned into biodiesel for public
transport. The withdrawal will
receive a receipt, to be kept, which
documents have been delivered.
Emanuele Scarello
Fries. From appetizers to dessert
A book-sized chef who offers more
than 60 recipes developed by-step
photos of running, but it also tells
the secret of the perfect fry through
the basics on food preparation before
immersing it in hot oil and dealing
in detail the different types of fats
to fry: groundnut oil to ghee, from
the extravigin olive oil nuts, passing
through the rice or soy. Nothing is
left to chance, therefore, as detailed
in the table showing the exact smoke
point of over 50 types of fats for
frying.
The book is part of the series
iTecnici, edited by Allan Bay
Published by Italian Gourmet, costs
73 Euros.
AT PAGE 18
Peeled, past & Co.,
the Italian taste of
the tomato
They are among the most used
products in the restaurants.
To ensure high quality
standards, the origin, the
careful selection and checks
must be made along the entire
supply chain, from the field.
By Mariella Boni
Peeled, diced, reduced in the past
more or less fine, canned tomatoes are
indispensable in the kitchen of any
restaurant. It is a product that features
an infinite number of specialties, pizza
sauces, and stews and able to make
the most succulent meat, fish, game,
vegetables and more. But there is
tomato and tomato: one cultivated in
Italy - where he famously production
standards imposed on the field and
in the factory are high - controlled
throughout its supply chain, the
professional guarantees the best results
in terms of consistent quality, flavor,
made in TV.
THIS CONSTANT COMMITMENT, in
order to obtain excellent preserves,
relates very closely Qualitaly Linea
Rossa products, which must meet
specific requirements and controls.
Italo Nebiolo, chairman and owner
of CIC Noval, a company specializing
in the distribution of food specialties
Orbassano (To), says: “The quality
aspect is crucial for CIC. We have
established a long-standing committee,
chosen by the members of the Board
among the most knowledgeable people
in the various products, which every
year goes in the factories of suppliers
and carry out checks on products,
which, if deemed appropriate, will be
under the brand Qualitaly. I should
emphasize that these products are
Italian, the most suitable areas for
production, such as Brindisi, the
Neapolitan, Emilia Romagna all the
classic areas where the production of
tomatoes is excellence.”
Nebiolo continues: “I have controls that
are repeated in the sample during the
year also on the packaged product, to
make sure that they correspond to our
specifications, that suppliers undertake
