Hands in dough
Format of meetings and recipes by Antonio Lorenzon
From the collaboration between Matt, a 100% Italian brand that offers in large-scale distribution organic food and functional, and Antonio Lorenzon, winner of the 9th edition of MasterChef, was born “Mani in Pasta,” the new format dedicated to cooking enthusiasts and beyond.
The project kicked off with the presentation of six recipes from the classic Italian culinary tradition, revisited by the creative flair of the Bassano chef and enriched by Matt‘s organic and functional food products, during a Show Cooking inside Matt’s Flagship Store in Milan, Largo Zandonai 3.
The three-day course was attended by 24 people, who learned the technique and mastery of good cooking skills through the skilled dexterity of the chef, so that they had a unique experience.
Gnocchi, noodles, tortelli, shortcrust pastry and brisée dough: these are some of the “basic” preparations that every food lover or food lover should be able to make. Techniques and knowledge handed down from generation to generation to bring the flavors of Italian tradition to the table: because there is nothing more beautiful than a dish prepared at home with love.
The combination of Antonio’s eclectic, simple yet choreographic cooking and Matt‘s wholesome, quality products is the perfect mix to bring to the everyday table.
Preparation: with a meat tenderizer, inside a clean dishcloth, reduce the cookies to grains and collect it in a bowl. Melt the broken chocolates in a bain-marie, and with the flame off, incorporate the butter and hazelnut paste. Mix the all with powdered sugar and crumbled Zuccarelli cookies.
Preparation: to complete the Chocolate Berry Cheesecake, pour the cream cheese over the base of Matt's Organic Zenzerotti, level and let it rest in the refrigerator for 3 hours.
Preparation: cook potatoes in plenty of salted water starting cold for about 40' from boiling. Dissolve the tomato powder in the egg and beat lightly. Peel and mash the potatoes, add the egg, Parmesan cheese, flour and salt, forming a smooth mixture. Form the gnocchi in the traditional way with a fork.
Preparation: whisk the egg yolks with the sugar, lemon zest, vanilla and salt. Sift the flour with the baking powder, cut the refrigerator-cold butter into small pieces and add to the mixture. Knead the dough until it becomes smooth and homogeneous. Cover and let stand in the refrigerator at least 1 hour. After this time has passed, roll out the shortcrust pastry to about 1-2 cm and fill the previously buttered rectangular mold.
Preparation: knead all ingredients until smooth. Let rest in the refrigerator for at least half an hour. Sweat the thinly sliced onion with oil, add sugar and let it melt completely. Add the rest of the ingredients and cook until all the liquid evaporates (about 1 hour). Wash and cut pumpkin into very small cubes, toss with oil and marjoram and salt....