Benedetta Parodi is tireless: is on tv with Bake Off and in the meantime it has just come out In the kitchen with Benedetta (Vallardi), his new book, the eleventh, richer than ever. It is a synthesis of his cuisine fun, never predictable, simple with 150 recipes from appetizers and snacks to desserts. Recipes for satisfying lunches and dinners that as always they can all redo and that are suitable for every day also because they are made with those ingredients that are never lacking at home.
«My inspiration continues to be everyday life»Says Benedetta Parodi. “I always have to cook for the family, for this I have so many stimuli. Then yes, of course, it’s my job, so I also do a lot of research, but the solutions must never be complex and always fast. In short, the password practicality».
Even the making of this book was impromptu: like all the others it was photographed by Benedetta in her kitchen but this time, instead of using a professional camera, he used his cell phone. «I immortalized the dishes the moment I brought them to the table “, continues Benedetta Parodi. «I always want to say that is a book that captures the moment of everyday life. Most of the cookbooks are super scenic with crazy photos, this is just for cooking“. In this sense In the kitchen with Benedetta it is a return to origins: a practical manual where you can find inspiration every day, very different from last year’s book in which Benedetta Parodi shared important moments of her life with her readers even outside the kitchen. “In the kitchen with Benedetta in the structure is same as the first cookbook I wrote: a classic book, but it’s not a coincidence: for me it was like giving a circular sense to things, because I have decided that for a while after this book I will stop writing because now I want to devote myself more to social activities and recipes. Then yes, of course, never say never ».
How did you choose the new recipes?
«I wanted to give a complete overview. For example, this time I dedicated an entire section to leavened products because lately we have all rediscovered the pleasure of putting our hands in the dough and, also due to the fact that we have this need in the family, I have dedicated special attention to those who cannot eat gluten “
How do you invent new dishes?
«In the kitchen, unless you are Gualtiero Marchesi who invents the open ravioli, it is actually difficult to create dishes from scratch, but you can give everything a touch of personality. For example, I always like to see dishes that come from abroad, and I am also greatly inspired by the recipes of great chefs: very easy recipes can be born from a brilliant idea ».
What are your favorite chefs?
“I love looking at the books by Ramsay, who makes crazy dishes that I then enjoy simplifying: among the many I was struck by a mullet with saffron that he serves with many very complex sauces to make, which I have remade using saffron to marinating before grilling the fish. I did a similar operation with Cracco’s famous marinated egg: I keep the yolk in the fridge with salt and sugar, and then use it to grate on salads or to make meatballs by breading it in breadcrumbs as he taught me. I believe that in the kitchen it is important to remember that practicality counts, but you shouldn’t be scared either or, on the contrary, set yourself limits in simplifying with shortcuts ».
Is this why you often use ready-made ingredients in your recipes?
«Of course, I don’t mind if there are ingredients or processes that make my preparations easier. For example, if I have to make a focaccia I start to knead a leavened product, but if I have to fry, since the ciabatta are also good fried, a ready-made dough is fine. We must not be scandalized ».
In the book there is everything for a complete lunch: there are those who still have the time and the desire to prepare it?
«I realize that it is not always easy: I myself usually serve only one main dish with many side dishes and I reserve the complete lunches for the moments when I have guests. I really like doing it, and I try to make sure that there is a bit of everything and that the lunch is rich (an example are the recipes you find in the gallery above taken from the book, ed). In this sense, the book is intended to be a practical help, perhaps even for the upcoming holidays since there are so many dedicated dishes ».
What will you do during the holidays?
“I will cook, also for my followers: I will accompany them with a video a day until Christmas with a recipe that is always different”. To follow Benedetta Parodi click on @ziabene
In this gallery the recipes for a special lunch, taken from In the kitchen with Benedetta:
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