A journey (very fun) is about to begin in the most beautiful Italy and in our good and simple home-made food, that of tradition: it is Dinner Club, a program that is also an invitation to sit together around the table and rediscover the pleasure of conviviality. Produced by Banijay Italia, airs exclusively on Prime Video from September 24th: six episodes in which the exceptional guide Carlo Cracco will lead Diego Abatantuono, Fabio De Luigi, Pierfrancesco Favino, Sabrina Ferilli, Luciana Littizzetto, Valerio Mastandrea between places, knowledge and flavors that make our country so special.
Each episode a different character who, with chef Cracco, aboard the most disparate vehicles and with a great desire to have fun, he will discover a new place and its cuisine by tasting extraordinary ingredients, before telling and sharing them during a dinner with one emblematic recipe, made with the ingredients, techniques and cooking methods discovered in the territory he visited: the simplest and most beautiful way to relive his adventure at the table.
Thus Dinner Club becomes for all of us an opportunity to rediscover the beauty of our country and the great wealth of our cuisine: a cultural heritage that unites and makes life much lighter. Do you want to try? Here are the five popular recipes (and one from a great chef) made by the protagonists of the program:
BOMBETTE: he prepared them Luciana Littizzetto after a tour between Puglia and Basilicata in a vintage camper (in which Carlo Cracco has come to terms with his dizziness).
Ingrediants: 21 thin slices of boneless pork neck (1kg), 300g of caciocavallo, 300g of cooked ham, 4 sprigs of parsley, salt to taste, pepper to taste, 400g of already grated Parmesan. Procedure: cut the caciocavallo and cooked ham into small cubes and combine them in a bowl, chop the parsley and add it to the caciocavallo and ham in the bowl. Always combine the salt, pepper and grated Parmesan in the bowl. Take the slices of pork neck and, if necessary, beat them with a meat tenderizer between two sheets of baking paper. Take one slice at a time and put some filling in the center. Roll the slice: first lengthwise and while rolling lengthwise fold the sides inwards so that the filling cannot come out. To prevent the bowls from opening during cooking, stop them with a toothpick. Cooking time on the grill 20/30 minutes approximately.
RISOTTO WITH SALAMI DA SUGO: it is the dish he has prepared Fabio De Luigi after a fun trip on the Po Delta aboard a houseboat.
Ingrediants: 560 gr carnaroli rice, 60 gr shallot, 420 gr salama da sugo, 120 gr Parmigiano Reggiano, 140 gr butter, 1.5 L of water, salt to taste Procedure: grate the Parmigiano Reggiano for creaming, chop the shallot, put 60 gr of butter and the chopped shallot in a saucepan, brown the shallot, once the shallot is golden, add the carnaroli rice toasting for 3 minutes over medium heat . While roasting, add a pinch of salt. When the rice is toasted, add the hot water a little at a time until the risotto is completely cooked. After about 12 minutes the rice will be ready, then season with salt and then remove the saucepan with the rice from the heat and mix it with the remaining butter and grated Parmesan cheese. Add the previously cooked salama da sugo.
Cuttlefish egg: an egg made of cuttlefish that protects an yolk, served on a cuttlefish ink and ricotta cream, is the dish prepared by Pierfrancesco Favino after a special trip to Sicily. A wonderful dish, it is one of the symbols of the cuisine of the chef Pino Cuttaia, two Michelin stars at La Madia di Licata (Agrigento) which put a strain (also) on the competitors of one of the Masterchef finals. Find the recipe by clicking on this link:
LASAGNETTA OF BREAD PISTOCCO WITH SHEEP RAGU: is the dish prepared by Diego Abatantuono (recipe by Roberto Petza) after a trip to Sardinia aboard a vintage car to discover pastoral and centenary traditions.
Ingredients for 7 people: 4 rectangular sheets of pistachio bread, 600 gr of mutton cut into coarse pieces already marinated, seasoned Pecorino qb For the marinade: 160 ml of cannonau red wine, 160 ml of water, 10 rosemary needles, 8 black peppercorns, 3 sprigs of thyme, 6 sage leaves, 2 crushed garlic cloves, Salt to taste Pprocedure for marinating: combine all the liquids (wine, water) and all the spices in a bowl. Put the already cut sheep meat in the bowl. Cover with cling film. Leave the meat to marinate in the fridge for 12 hours. For the ragù: 600 gr of marinated sheep’s pulp, 1 white onion, 1 clove of garlic, 1 sprig of parsley, 2 bay leaves, 350 gr of peeled tomatoes, extra virgin olive oil, water to taste Preparation of ragù: Reduce the sheep meat into small cubes. Chop the onion, garlic and parsley. Put the mince in a saucepan with 6 tablespoons of oil and 4 tablespoons of water. Fry everything over low heat. Meanwhile, in a pan, brown the diced sheep meat with 4 tablespoons of oil. Once the sheep is browned, drain the excess oil and add the meat in the casserole with the ready-made sauce and cook for 1 minute. Add the peeled tomatoes, bay leaf, season with salt and cook over low heat for about 40 min. Pistachio bread preparation: Soak the pistoccu bread in cold water. Place it on a cloth and let it rest for a few minutes. Obtain squares (3 per portion). Serving: Soak the squares of bread in boiling water for a few seconds. Arrange a spoonful of ragù on the plates, place a square of bread on top, cover with the ragù, grate the pecorino on top and repeat until the three layers are complete. Finish with a drizzle of extra virgin olive oil and serve.
RICOTTA SOUP: prepared it Sabrina Ferilli to tell his trip to Maremma aboard an off-road vehicle (and dealing with Tuscan masculinity).
Ingrediants: 3 white onions, 1 kg of sheep’s milk ricotta, 200 g of tomato sauce, 200 g of clean fresh spinach, 1 liter of whole milk, oil to taste, salt to taste, pepper to taste, 7 slices of Tuscan bread. Procedure: Cut the tomatoes and spinach into coarse cubes. Finely chop the three onions. Prepare some oil in a saucepan and brown the chopped onion. Sauté the onions and start adding a little salt. Once the onions are pretty wilted, add the whole kilo of sheep’s milk ricotta. Mix everything slowly so that the ricotta can break up roughly. When the ricotta is broken and flavored, pour in the liter of milk and add the spinach and tomatoes. Season with salt and add pepper. During cooking you have to keep turning so that the soup does not stick. Leave to cook for at least an hour / an hour and a half. If the soup tends to get too tight, pour a little more milk. The ricotta soup will be ready when the oil rises to the surface. Cut the slices of Tuscan bread in half and toast them on a non-stick pan. Plating: pour the ricotta soup on the plates and put the slices of toasted bread sideways.
MARUCCIATA CON MARICATI CICCI: it is the dish he has prepared Valerio Mastandrea after his trip to Cilento by bike. He traveled the Val Silente, with Carlo Cracco and (a lot) of lactic acid.
Marucciata – ingredients: 1kg of maracucciata flour (mixed maracuoccio and wheat flour), 4.5L of water, 7 slices of homemade bread (remove the crumb and leave only the crust and break it up / cut it into chunks), 1 white onion, 60 gr shallot, oil , Salt to taste Procedure: prepare the bread: remove the breadcrumbs and break up / cut into pieces only the part of the crust that will be the necessary part. Cut the onion and shallot. Put abundant oil in a pan and brown the onion and shallot. Add the chopped bread and brown it together with the sauté. Once golden and hazelnut turn off the heat. Meanwhile, prepare a saucepan with water and coarse salt and bring it to a boil. Once the water is boiling, throw in the flour for the maracucciata rain. Use a whisk to turn it so it doesn’t create lumps. Keep stirring until it becomes a cream. Cook for about 20/30 min over low heat. If the consistency is too thick (it must be similar to yellow polenta) add a little hot water. When it is almost ready, heat the hot oil with the onion, shallot and the bread left in the pan. Pour the hot oil, onion, shallot and bread into the pot with the maracucciata and mix to flavor. Serve.
Married Cicci – Ingredients: 200 gr Gran Turco, 200 gr Buckwheat, 200 gr Chickpeas, 200 gr Borlotti red beans, 200 gr White Cannellini Beans, Oil, 1 white onion, 60 gr shallots, Salt to taste, 5 parsley sprigs, Oil to taste Procedure: Chop the onion and shallot. In a large pan, sauté very abundantly with oil, onion, shallot and brown / brown. When the sauté is ready, pour in the legumes with a little cooking water and cook for 10/15 min. Finally, season with salt and add some parsley. Serve in the same dish as the maracucciata.
Foto cover Credits: ©️Prime Video & Amazon Studios
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