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    Recipes From A Banker
    Recipes From A Banker
    Recipes From A Banker
    Ebook135 pages1 hour

    Recipes From A Banker

    By Marco Pingitore

    ()

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    About this ebook

    Cooking is a necessity before being an art, which means that its primary aim is to satiate you and only after you can search for the taste, followed by decorations and creativity. Let us never forget that – we owe it to the many in the world that still have no access to basic necessities such as food and water.
    This book was born as a game, as a way to tidy up the various recipes we tried out in the past few years. It is an unusual recipe book in that there is no hard-to-find ingredient. Rather, everything we talk about can be easily tracked down in any supermarket, and if you can’t, then you can substitute it with a similar one – the taste won’t be affected. We are not very picky!
    Of course, trying to make Genoese pesto without basil might be hard, but imagination has no limits. After all, many recipes that are popular today were born by mistake or by contingency. Indeed, if you find ways to improve the recipes, I would love to know. After all, there are no strict formulas: many dishes belong to folk tradition and as such they do not have a precise list of ingredients and it is not my intention fix that; I do not have this presumption. My suggestions are only examples that I tried and enjoyed. But enough talking now – have fun and enjoy your meal.
    LanguageEnglish
    PublisherBabelcube Inc.
    Release dateFeb 12, 2017
    ISBN9781507162293
    Recipes From A Banker

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      Book preview

      Recipes From A Banker - Marco Pingitore

      vo’

      Preface

      Cooking itself is science; It is up to the cook to turn it into art.

      The arts follow the evolution of their time as they are the mirror of the intelligence of the world.

      As the author points out, food is first of all a necessity, and for many it is nothing more than that. But for others it is a means to communicate. For some, indeed, it is a form of art.

      Cooking is a creative tool, something which anyone can be free to experience because it is also imagination.

      The concept of art has definitely changed over the centuries, from the Ancient Greeks, who saw it as intimately linked to technique, to the Renaissance, when the idea of genius and originality without rules was born. If, therefore, the idea of what was considered art has always been subjected to change, then art has certainly always been able to convey the values ​​of its age.

      Even food undeniably reflects its society, with its convictions and ethics. Therefore, as some people claim, today the art of cooking is also a ‘responsibility’ as dishes convey messages just as works of art do, and while this fleeting resemblance is certainly not enough to bind art and food together, it is definitely a starting point.

      Cooking is, for example, now more than ever based on ideas as a work of art is based more on ideas, rather than on technique and values. Cooking makes ideas edible just as art makes them visible and tangible. Art makes the invisible visible, and that is what a dish tries to do as well. Behind a work of art there is a will to change, to transform something into something else. Knowing how to transform an object that was not born as a work of art is a great idea, a challenge and a provocation. In this case the dish is the result of a creative process and the chef is an inventor, or an artist, who uses food by considering it not only as the end result but also as a tool for making art.

      Art or no art, however, food remains a necessity as well as a pleasure that many do not want to live without, as well as cooking remains for many a passion, including those who recognize the importance of healthy eating, those who wish to cook for themselves and who like cooking for those they love.

      Then there are those who say that food is culture, and how can they be wrong? It is a good idea to remember that every single ingredient has its own history, and that the intersection of experience and different traditions lies at the heart of the extraordinary variety of European cuisine, and of the extraordinary cultural depth that Europe has been able to express in the course of centuries. Built upon the contamination of different cultures, Europe has, since the Middle Ages, created a rich and interesting gastronomic identity, as there are far-away lands and different cultures in the history of every dish and recipe. Cooking is therefore a good way to discover the different features of a culture, and a great tool to discover, express and communicate cultural identity.

      But food and cooking are much more and there would be a lot more to say. But enough chatting – a book full of art and culture is waiting to be read. A book in which the author reminds us of the importance of our relationship with food and suggests different recipes, tried and tested, presenting them with nursery rhymes and pictures as well as with valuable tips and info on their origins.

      So let us enjoy this exquisite reading.

      Isabella Izzo

      Introduction

      Cooking is a necessity before being an art, which means that its primary aim is to satiate you and only after you can search for the taste, followed by decorations and creativity. Let us never forget that – we owe it to the many in the world that still have no access to basic necessities such as food and water.

      This book was born as a game, as a way to tidy up the various recipes we tried out in the past few years. It is an unusual recipe book in that there is no hard-to-find ingredient. Rather, everything we talk about can be easily tracked down in any supermarket, and if you can’t, then you can substitute it with a similar one – the taste won’t be affected. We are not very picky!

      Of course, trying to make Genoese pesto without basil might be hard, but imagination has no limits. After all, many recipes that are popular today were born by mistake or by contingency. Indeed, if you find ways to improve the recipes, I would love to know. After all, there are no strict formulas: many dishes belong to folk tradition and as such they do not have a precise list of ingredients and it is not my intention fix that; I do not have this presumption. My suggestions are only examples that I tried and enjoyed. But enough talking now – have fun and enjoy your meal.

      INDEX

      First dishes

      Panzanella p.6

      Genoese Pestop.7

      Cold pasta p.8

      Pizza (dough) p.9

      Polenta with mushrooms p.10

      Pappa al pomodoro p.11

      Carbonara p.12

      Pasta all'arrabbiatap.13

      Pasta with arugula and walnuts p.14

      Pasta with meat sauce p.15

      Pasta e fagioli p.16

      Rice with radicchio and gorgonzola p.17

      Rice with porcini mushrooms p.18

      Pasta with broccoli p.19

      Vegetarian couscous p.20

      Potato dumplings p.21

      Tortellini (Emilia) p.22

      Tortelli (Maremma) p.23

      Penne with mushrooms p.24

      Lasagna p.25

      Spaghetti with Trapanese pestop.26

      Pyramids of black and yellow rice p.27

      Tyrolean dumplings p.28

      Fish

      Boiled octopus with potatoes p.29

      Grilled swordfish p.30

      Mix of fried fish p.31

      Pasta with sardines p.32

      Paccheri with cod p.33

      My very own codfish p.34

      Baked sea bass and roast potatoes p.35

      Bream baked in foil p.36

      Octopus

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