limonada con mucho jenjibre y un poco de miel
Pepino con oliva , limon y pimienta
Riñones, Mollejas con limon perejil y ajo
lunes, 12 de septiembre de 2011
jueves, 8 de septiembre de 2011
miércoles, 7 de septiembre de 2011
martes, 23 de agosto de 2011
domingo, 21 de agosto de 2011
San Michele Salentino, Puglia , Italia
Estas Recetas las cocinamos en San Michele Salentino, localidad en la provincia de Brindisi, alquilamos una casa en el verano con mi gran amigo Stefano y nuestras familias. Increíble lugar el Sur de Italia, gente muy linda, muy hospitalarios, grandísimos productos, nos divertimos mucho y cocinamos cada día
LANGOSTINOS AL AJILLO CON VINO BLANCO Y PEREJILAZO
ENSALADA DE PULPO CON ALCAPARRAS Y LIMON
ENSALADA - FOCACCIA Y AGUA DE MENTA Y LIMA
RICOTA FRESCA CON PEPERONCCINO PEREJIL Y OLIVA VIRGEN
jueves, 18 de agosto de 2011
domingo, 12 de junio de 2011
sábado, 11 de junio de 2011
Time Out Beirut
Restaurants
There are no tantrums in the kitchen of Fernando Trocca, Executive Chef at Gaucho, but there are some serious steaks. He explains the Argentinean way to Ellen Hardy.
Why work for an Argentinean restaurant chain?
I was invited to London to see Gaucho and I had a big surprise, because usually all the Argentinean restaurants outside Argentina
are almost the same... they show the typical things like ponchos and the gauchos, but not very nice. It’s like if you open a Mexican restaurant and you only put the big Mexican hat, when you can show many things from Mexico.
Is there an authentic Argentinean cuisine?
It’s very difficult to talk about Argentinean food because we have a lot of influence from European people that came to Argentina as immigrants... but all the typical Argentinean dishes we have in Gaucho for sure – like steaks, obviously, like the sauces for steaks.
What will the Gaucho menu look like in Beirut?
We’re going to start with the same menu that we have in London, but I think we can try to put more Lebanese ingredients, because I can feel that people here have a lot of passion and love for food. We have a typical sausage from Argentina called chorizo, but here maybe we can do a lamb sausage, or maybe we can use more aubergine, or use local fish.
What’s your favourite restaurant been in Beirut so far?
I went twice to a very small place in Caracas Street, they have two tables outside... [TOB: Abu Hassan?]
Yes, Abu Hassan. [TOB: Did you try the kibbeh nayeh?] Yes, yes! Most people say ‘Be careful you cannot have raw beef,’ but not here!
What unbreakable rules do you have in your kitchen?
I’m a very calm chef compared with a lot of chefs that I know. I was working in France and French chefs are sometimes very crazy and screaming all the time... in my opinion, if the chef puts a lot of pressure, the result of the food cannot be good.
What’s the most important ingredient in the Argentinean kitchen?
Meat, definitely! Argentineans eat a lot of meat because it’s cheap, it’s good and it’s healthy.
Gaucho (01 364801) Phoenix Tower, Minet el Hosn. The restaurant is now open.
Why work for an Argentinean restaurant chain?
I was invited to London to see Gaucho and I had a big surprise, because usually all the Argentinean restaurants outside Argentina
are almost the same... they show the typical things like ponchos and the gauchos, but not very nice. It’s like if you open a Mexican restaurant and you only put the big Mexican hat, when you can show many things from Mexico.
Is there an authentic Argentinean cuisine?
It’s very difficult to talk about Argentinean food because we have a lot of influence from European people that came to Argentina as immigrants... but all the typical Argentinean dishes we have in Gaucho for sure – like steaks, obviously, like the sauces for steaks.
What will the Gaucho menu look like in Beirut?
We’re going to start with the same menu that we have in London, but I think we can try to put more Lebanese ingredients, because I can feel that people here have a lot of passion and love for food. We have a typical sausage from Argentina called chorizo, but here maybe we can do a lamb sausage, or maybe we can use more aubergine, or use local fish.
What’s your favourite restaurant been in Beirut so far?
I went twice to a very small place in Caracas Street, they have two tables outside... [TOB: Abu Hassan?]
Yes, Abu Hassan. [TOB: Did you try the kibbeh nayeh?] Yes, yes! Most people say ‘Be careful you cannot have raw beef,’ but not here!
What unbreakable rules do you have in your kitchen?
I’m a very calm chef compared with a lot of chefs that I know. I was working in France and French chefs are sometimes very crazy and screaming all the time... in my opinion, if the chef puts a lot of pressure, the result of the food cannot be good.
What’s the most important ingredient in the Argentinean kitchen?
Meat, definitely! Argentineans eat a lot of meat because it’s cheap, it’s good and it’s healthy.
Gaucho (01 364801) Phoenix Tower, Minet el Hosn. The restaurant is now open.
lunes, 6 de junio de 2011
jueves, 2 de diciembre de 2010
Varias
Floyd Cardoz, Trocca y Paola
Trocca en Sevilla y su Tinto de Verano
Jose Ignacio
Londres, Iuso y las hermanas Villar
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