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Saclà and the Italian cuisine in the world
One of the Saclà objectives has always been to help support and spread Italian gastronomic culture all over the world. Saclà therefore sponsors certain organisations and cookery schools whose aim is to promote Italian cuisine through an intense program of education and information on Italian recipes and ingredients. Saclà has sponsored the ICIF (Italian Culinary Institute for Foreigners) for many years.
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| Icif, Costigliole d'Asti, Italy |
“The ICIF aim is to provide food service professionals from all over the world with an in-depth knowledge of Italian cooking techniques through teaching them about the different products, flavours, tastes and traditions specific to each Italian region.”
The sponsorship works on two levels; as well as the financial aspect Saclà and the ICIF also work together to create new recipe ideas, quick and easy preparations to suit all levels of cooking experience, and short cookery courses are held in the wonderful location of Costigliole d’Asti Castle where the school is based.
For more information on the ICIF visit www.icif.com
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| Icif, Costigliole d'Asti, Italy |
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| Discover few recipes made by Icif’s chefs for Saclà |
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Tuna marinara with char-grilled peppers sauce |
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Ingredients:
Fresh tuna slices gr. 500
Saclà char-grilled peppers gr.280
Breadcrumbs gr.20
Saclà Nostranelle black olives gr.80
Extra virgin olive oil gr.60
Fresh tomatoes n.4
Saclà capers gr.15
Basil n.10 leaves
Salt and pepper to taste |
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| Method |
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Beat 1/3 of Char-grilled Peppers with some of the extra virgin olive oil. Blanch all the tomatoes, peel them and cut them into small pieces. Place fresh tuna slices in a slightly greased baking-tin, dredge them with breadcrumbs, basil and chopped capers. Add olives and diced tomatoes, and season everything with salt and pepper. Sprinkle with the remaining olive oil and bake at a temperature of 160? for 15 minutes. Before serving add the warmed up peppers sauce and garnish everything with basil leaves and Char-grilled Peppers fillets.
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Dried salt beef ’s small bundle |
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Ingredients
Dried salt beef in thin slices gr.200
Saclà Artichoke gr.120
Ricotta cheese gr.100
Mascarpone cheese gr.60
Cherry tomato cut into slices gr.40
Lemon juice gr.15
Marsala wine gr.10
Basil n.6 leaves
Thyme n.1 branch
Sweet marjoram n.1 branch
Extra virgin olive oil to taste
Nutmeg to taste
Salt and pepper to taste
Mixed salad to taste |
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| Method |
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| Mix together Mascarpone, Ricotta and Marsala wine, add Saclà Artichokes cut into small pieces, thyme, sweet marjoram and chopped basil. Add salt, pepper and some grated nutmeg. Partially overlap two slices of dried salt beef; place at the centre a spoon of stuffing and close creating a small bundle. Do the same thing with all the other slices. Garnish the plates with some salad and display three small bundles per person at the centre of the dish. Decorate with slices of Saclà Artichokes and tomatoes. Season everything with olive oil and lemon sauce. |
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