Tag: food
Fish soup
Warming up these freezing days with a gorgeous fish soup! Stewed cuttlefish and mantis shrimps with peas and a braid of whole grain bread. “Fare la scarpetta” is highly recommended, literally it means “make a little shoes” but in Italy we use this phrase when we mop up the sauce on our plate with bread coz nothing delicious has to be waste.
Bloglovin’
Since our adventure as bloggers started we met many interesting people so we get addicted to this! We love sharing our recipes as well see what you are cooking and try your amazing dishes at home!
Bloglovin’ is an easy way to follow blogs and get notified when they upload a new post, so we decided to be part of this huge community.
If you like our recipes and wants to be updated on what’s going on in our kitchen just follow our blog with Bloglovin!
Black Truffle Risotto – Recipe
Black Truffle Risotto
Discovering truffles is extremely complicated not just because its a seasonal treasure but because are hidden into soil. The truffle hunter needs a dog with a fine sense of smell to recognize the aroma of this special mushroom also known as “black gold” of foods for its rarity.
The spores of truffles are spread by boars and other wild animals, glutton for this smelly treasure.
We had the occasion to buy some black truffles at the 32nd National Fair of Truffles in Sant’Agata Feltria (Rn), Italy. We bought these on a local temporary market from Sant’Agata Feltria Tartufi.
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In a large pan brown a chopped red onion with butter and extra virgin olive oil. Toast rice for a few minutes and add a glass of white wine to deglaze rice. When all the wine is evaporated start adding hot vegetable broth you are letting boil apart in another pot. Add broth anytime the rice start being dried, you will notice it will release starch and the risotto becomes creamy. Carnaroli rice requires from 16 to 20 mins to be ready.
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Two minutes before the rice is cooked, melt butter in a small pot on low heat and add the majority of flaked truffles. Make sure you removed all the soil from the truffles – see the guide below on how properly clean truffles. To reduce these in flakes use the appropriate tool or if you do not have it, just help yourself with a potato peeler or a sharp knife.
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To stir rice (in Italian, we use a proper word to explain how to complete rice cooking: “mantecare”, which means “cook until creamy”) add the cream of butter flavored with truffles and sprinkle with a lot of Parmesan cheese. Shake the pot to have the traditional wave and mix all the ingredients. Maintain the risotto firm to taste as well when you switch off the fire the rice will continue to cook.
How to care and clean truffles
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Truffles are also really delicate. As soon as we buy them we must put in a glass jar with blotting paper and change it every 2/3 days to properly maintain the taste and avoid mold, do not preserve for more then a week. Before eating we must remove all the soil helped by a soft brush, to simplify the process soak the truffle in a bowl with water but remember it is like a sponge so we must dry it immediately with a bit of paper or a cloth and brush it again until clean.
Yummly
Yummly is the ultimate cooking tool where you can find the best recipe ideas or even recipes tailored on you according to allergies, intolerances and diets!
Search through over a million recipes from across the web (and world) and save your favorites to your recipe box with one easy click of the Yum button.
If you like one of our recipes and wants to replicate it at home, you can save it on your yummly profile just pushing the “Yum Button” under each of our recipe at the bottom of the page as shown in the image above!
Take a look at our recipe box www.yummly.co.uk/page/WarmCocotte and Yum it!
Pizza Dough – Recipe
How to make Italian Homemade Pizza
Follow this easy and tasty recipe to prepare your Italian home made Pizza.
It can be an incredible way to get your kids involved in your kitchen!
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In large mixing bowl, combine flours and sugar with a fork.
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Dissolve the yeast in the warm water in a small bowl, this process is important to activate the fermentation activity. If the water is too cold, the yeast may take too long to activate; too hot, and it will kill the bacteria. Let stand until the mixture foams on top, about 5 minutes, then gradually pour it in the flours mixture.
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Knead with your hands until well combined, about 10 minutes. The dough may result sticky and soft. We used to smash the dough onto the bowl or the table several times to get the gluten working.
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Add salt, olive oil and if need it a handful of flour. Knead for other 5 minutes.
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Let the dough rest and rise on a lightly floured surface at least 2 hours at room temperature or in the oven. Cover the bowl with cling film or a clean cloth and the dough will double in bulk.
Fresh egg pasta – Recipe
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Place the flour and a pinch of salt on a board or in a bowl. Make a well in the centre and crack the eggs into it.
Mix the eggs with the flour, incorporating a little at a time, until your dough is combined.
Knead until smooth for 10/15 minutes. If it results too hard, you can dip your fingers in the water to make it a bit wet.
Once your dough is soft and elastic, wrap it hardly with cling film and put it in the fridge at least for one hour. The gluten in the flour will relax, making the dough easier to roll.
Cut your dough in 5/6 pieces and dust your board properly. Using a rolling pin and a bit of perseverance, start to roll out the dough to a height of about 2 mm.
The essence of a local market – Portobello Road Market
The essence of a local market is to be a place to meet and socialise, a place where human relationships are nearly most of the goods on display.
Local market is full of colours, shapes, sounds, flavours and fragrances that capture the visitor almost addicted from exposure of the products. Local market is a meeting place between agricultural world and the city life, where you can feel the contamination of flavours, history and traditions.
Identity of the place, traditions and food memories are mixed with the culture, giving us a unique and unexpected experience all the times.
About Warm Cocotte
Warm Cocotte is an experimental studio focused on eating experience mediated by food design.
Our primary aim is to connect consumers with foods at the emotional level giving them the possibility to interact with their dinner in unusual ways.
The feelings concerning the experience of tasting certain meals are affected by food physical properties as well many other factors such as culture, environment, peers and parental influence, tools, appearance and diners.
These play a role on our liking rate, willingness to eat and sense of satisfaction equally to taste.
Warm Cocotte’s founders are Italians, with a great passion for food which they combine with a background in design studies with several experimentations in food and eating design fields.
Big cities fast mentality judges food as mere nourishment losing the values of sharing a gratifying meal with someone special and preferring quick packed lunches or cheap junks.
The intent of the studio is to spur people to reflect on food as social catalyst and vehicle of unpredictable emotions.
The experimental process allows us to collect real feedbacks from our guests and to design any time different custom dinners to canalize consumers’ reactions and feelings.
Introducing Warm Cocotte
Cocotte is an experimental studio focused on eating experience mediated by food design.
Our primary aim is to connect consumers with foods at the emotional level giving them the possibility to interact with their dinner in unusual ways.
The feelings concerning the experience of tasting certain meals are affected by food physical properties as well many other factors such as culture, environment, peers and parental influence, tools, appearance and diners.
These play a role on our liking rate, willingness to eat and sense of satisfaction equally to taste.
Cocotte’s founders are Italians living in London,
with a great passion for food which they combine with a background in design studies with several experimentations in food and eating design fields.
Big cities fast mentality judges food as mere nourishment losing the values of sharing a gratifying meal with someone special and preferring quick packed lunches or cheap junks.
The intent of the studio is to spur people to reflect on food as social catalyst and vehicle of unpredictable emotions.
The experimental process allows us to collect real feedbacks from our guests and to design any time different custom dinners to canalize consumers’ reactions and feelings. In our blog (online soon) we will also narrate our food adventures to discover recipes, new places where enjoy our meals and everything makes a dinner special.
There is more beyond taste, just follow us to discover it!
We created for you a special blog @ http://warmcocotte.blogspot.it , meanwhile keep following us on social networks to start tasting our recipes!
Founders & Editors:
to keep in touch with us just send us an email at warmcocotte@gmail.com or suggest us a place to meet up for a cuppa!
Have a tasty week!
Gloria Viganò product designer 