Posted in Legends from Europe on Nov 13th, 2015
Recipe at: http://ciaprochef.com/legends-from-europe/recipe7/
Chef
Bill Briwa from The Culinary Institute of America shows us how to make a
beautiful grilled pizza Grilled pizza topped with Prosciutto di San Daniele,
burrata cheese, olive dust and a herb salad. Prosciutto di San Daniele is a Protected Designation of Origin certified product
that must be cured in the Friuli-Venezia Giulia region of Italy.
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Posted in Legends from Europe on Nov 13th, 2015
Recipe at: http://ciaprochef.com/legends-from-europe/recipe5/
For
chefs, umami is fundamental. It’s like a secret seasoning, an ingredient that
makes every dish more craveable. Chef Bill Briwa from The Culinary Institute of
America was put to the task of creating an umami seasoning, and in this video
he shows us how to use Grana Padano cheese, dried mushrooms, and browned butter
solids for an umami-intense topping delicious on popcorn or potato chips. He uses
one of the world’s oldest cheeses, Grana Padano, in this recipe.
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Posted in Legends from Europe on Nov 12th, 2015
Recipe at: http://ciaprochef.com/legends-from-europe/recipe1/
In
this recipe Chef Bill Briwa from The Culinary Institute of America shows us how
to make a tasty and elegant appetizer by rolling Asian pear and daikon sprouts in
Prosciutto di Parma and serving them with a wasabi aiol. Prosciutto di Parma is
a Protected Designation of Origin product from
north-central Italy that is aged for a minimum of 12 months.
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Posted in Legends from Europe on Nov 12th, 2015
Recipe at: http://ciaprochef.com/legends-from-europe/recipe2/
Chef
Bill Briwa from The Culinary Institute of America shows us a delicious twist to
elevate an old classic. Instead of topping his French Onion soup with croutons
and melted cheese, he shows us how to top his bowl of soup with a Montasio
cheese soufflé. He uses Montasio, a Protected
Designation of Origin cheese that has been made since the 13th
century in Northern Italy.
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Posted in Legends from Europe on Nov 11th, 2015
Recipe at: http://ciaprochef.com/legends-from-europe/recipe4/
People
around the world enjoy the flavors of Italian food. So why limit those tasty
ingredients to Italian cooking? In this video, Chef Bill Briwa from The Culinary
Institute of America prepares Tataki, a Japanese-style seared beef carpaccio,
garnished with crispy shallots and garlic chips, dressed with citrus, soy and
ginger, all served on a black sesame Montasio frico. For the frico, he uses
Montasio, a Protected Designation of Origin cow’s-milk
cheese from Northern Italy.
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Posted in Legends from Europe on Nov 11th, 2015
Recipe at: http://ciaprochef.com/legends-from-europe/recipe8/
Chef
Bill Briwa from The Culinary Institute of America shows us how to make a hearty
salad with roasted winter squash, tomatoes, arugula and Prosciutto di San
Daniele. Prosciutto di San Daniele is a Protected
Designation of Origin certified product from Italy that must age for a minimum
of 13 months.
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Posted in Legends from Europe on Nov 10th, 2015
Recipe at: http://ciaprochef.com/legends-from-europe/recipe6/
Chef
Bill Briwa from The Culinary Institute of America shows us how to make chilled
soba noodle salad with Prosciutto di Parma two ways: Fried into crisps and
plated freshly sliced. Prosciutto di Parma is a Protected
Designation of Origin product with a nutty aroma and silky texture
perfect for this application. Chef Bill adds sesame-roasted shiitake,
scallions, toasted black sesame seeds, edamame, and hijiki seaweed for added
flavor and texture.
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Posted in Legends from Europe on Nov 10th, 2015
Recipe at: http://ciaprochef.com/legends-from-europe/recipe3/
The
aged cheeses that make the Italian table so inviting can add umami depth,
originality and appeal to savory dishes from everywhere. In this video, Chef
Bill Briwa from The Culinary Institute of America prepares an Asian-inspired
flatbread with a savory cheese custard. For the custard, he uses Grana Padano,
a Protected Designation of Origin cheese from the
Padana Valley in Italy.
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