What can i do for you

Hi, my name is Marco, but i prefer Panchopigna. This is the nickname used by my daughters, and this blog is for them. My aim is to write a book about “Traditional Italian Cuisine” so I’m collecting recipes from all my Italian friends and… Continue reading

 

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magic honey

miele

Honey originated in Europe. In the past, newlyweds would drink hydromel for an entire lunar month (approximately 28 days) to protect themselves from evil and help procreation. The word “honeymoon” comes from this tradition. The first American settlers didn’t use honey, the variety of bees in America didn’t produce a nice and tasty honey so the settlers didn’t use it at all. It was only after 1625, due to the introduction of  European bees to America, that honey became one of the most common sweeteners. During  winter solstice, German tribes — the name used by Romans to describe all the population settled in the center of Europe and precisely in the geographical area known as the Black Forest — would  prepare a special bread eaten with honey...

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magic and cooking

anice_stellato

Food is magic and eating it is part of life. My grandma used to tell me stories about food made by witches to enchant a lover or prepared by the devil in person to capture the souls of the pilgrims traveling to Jerusalem.
She told me that there are ingredients which can be used to give life or to get life, she told me so many stories about the devil’s restaurant “osteria del Diavolo” where He, the devil in person, used to cook. She said that the Devil is a good chef, God is a good eater and they cannot live without each other. It’s a little bit like the yin and yang, the good and the bad, besides my grandma Osvalda even James Joyce wrote; ‘God made food; the devil the cooks.’
Cooking is an experience of the senses, smell, tactile, taste and sound...

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Emperor’s roast

Emperor's roast
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The use of the oven, was invented by the Greeks. Romans adopted this technique much later. In fact the Romans used to cook on stones or cook with salt, as in the 230 B.C. Apicio transcribed the recipe for “fish in salt” – il suo pesce al sale – in the compendium of recipes called; De Re Coquinaria.This recipe is the same one used by the Romans to cook what we know today as Kebab. According to the legend the first “kebab” made in Rome was “invented by a slave to please the Emperor Nerone, famous for burning the city of Rome. His favorite “roast” was the one shown in this video. It is usually made with 4/5 different kinds of meat, sliced, minced, stacked, rolled and cooked on a bed of cooking salt...

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Pignata chicken thighs

Pignata chicken thighs
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Pignata — Stuffed chicken thighs

Sophisticated enough for a Sunday supper yet quick enough for Wednesday’s dinner, this recipe is my own creation. There is a little trick i use when i cook, stuffed thighs or involtini, i close the rolls with a broken piece of spaghetti so i don’t need to get rid of the “toothpick” before serving the thighs. Another trick is about the sauce: i do a normal “chicken demi-glace” half an onion, half a carrot chicken bones, dust with flour all the ingredients and let them fry untill the flour become brown, add tomato sauce and water and cook for 15 minute or until the sauce is thick enough, remember cook the sauce in a separate pan and filter before pouring over the chicken. The mushrooms are sautéed with onions and parsley, simple as that...

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Sea bream in salt.. even Gordon Ramsey likes it :)

 

mc

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Piadina&hamburger

Italians do eat sandwiches but not, however, the panini that first comes to mind. In Italy, if you are Italian and you want a sandwich, you will forgot the list of paninis on the menu (for tourists) and order a piadina. Usually it is not on the menu but you can always get it. The piadina is made with flat bread. Traditionally, the bread is made at home, using flour, lard, water and baking soda. It is cooked on a grill or in an iron skillet, not baked. Any sandwich filling can be used. Italians are fond of melted cheese, so the piadina is often served hot. In this video, Marco (panchopigna) uses the piadina to make his version of the hamburger. He makes the flat bread, fills it with mortadella, hamburger, and some Swiss cheese. We also added some Sicilian pecorino cheese with truffles.

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Pizzoccheri Valtellinesi — Buckwheat Pasta with Potatoes, Spinach and Bitto

Pizzoccheri are a short and flat type of pasta from Valtellina region, Northern Italy. Pizzoccheri are made from buckwheat and flour. Pizzoccheri are surprisingly easy to make as they do not need to be rolled out as thinly as for other types of fresh pasta you could easily and quickly make them with a rolling pin. Pizzoccheri are traditionally served with cheese from Valtellina; bitto or valtellina casera. Some italians prefer to use taleggio, but i love to use bitto and spinach. The bitto it’s much lighter and once is melted with spinach gives the perfect balance of flavors. The right cheese, as much as other ingredients in italian cuisine, is the most important part in order to get “the authentic taste” but if you can’t find the bitto then use some fontina...

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Prosciutto and goat cheese

Prosciutto and goat cheese
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Pizzoccheri.

Pizzoccheri.
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