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In Turkey for three months
Chef Alessio Vecchi is 27 years old and he has been chef in very significant restaurants of Italy's Marche Region following his graduation from Istitute Di Marche, one of the most prominent gastronomy schools of its region. Vecchi, who is in Turkey for three months now, first of all changed the stone in the pizza furnace of the restaurant. The replaced pizza stone which is brought from Italy especially for this purpose allows the radiation of the heat homogenously. This makes possible that pizza dough prepared in very thin layers are baked without being burnt.
Porcini mushrooms and Tartufo sauce are preferred in Toscana
An expert in Toscana and Marche regions, Vecchi says the macaroni is cooked fresh in Toscana region. He says fresh macaronis and risottos are prepared with plenty of sauces containing vegetables and meats. Porcini mushrooms and Tartufo sauces are used in almost all dishes in Toscana cuisine. Celery root, carrot and artichoke are most frequently used vegetables. Anise bulb and rocket are preferred in appetizers due to their intense flavors.
Seafood is also much used
Seafood is a very basic component of Toscana cuisine as Marche region has a long coastline. Shelled sea food and fishes are frequently used in both macaronis and in the main dishes. Grill is not much favored in the main courses. Generally, dishes which are prepared by use of many fresh vegetables and many kinds of seafood together are cooked. You can find baby lobsters, jumbo shrimps, seashell and a piece of sea bass together in the same plate. Consequently, regional sub-varieties of the Italian cuisine, which is getting more and more widespread, can also be found in Turkey. Chef Vecchi has prepared Norca style Tortellini from Toscana Region and risotto with cabbage and lobster from Marche Region for Hello!
Norca Style Tortellini
Ingredients:
80 g tortellini, 15 g salsiccio, 10 g mushroom, 2 g tartufo, Olive oil, Cream panna, Parma Cheese, Salt
Cooking:
Boil freshly prepared tortellini in boiling water for about four minutes. Mix salsaccia (specially-prepared Italian style meatball), mushroom, tartufo, olive oil and salt in another frying pan for two minutes. Add the tortellini you have prepared to the pan. After adding Cream panna and Parma cheese to the pan, cook for 30 seconds at high flame by mixing and then serve.
Risotto with Cabbage and Shrimp
Ingredients:
80 g risotto rice, 40 g cabbage, 20 g shrimp, Cream panna, Thyme, Salt
Cooking:
Clean and boil the shrimps and roast in a pan together with thinly sliced cabbage in olive after adding thyme and salt in it. Add water and cook for two minutes when the cabbages start to soften. You can serve the dish after cooking for one more minute after you add the risotto rice you have prepared and cream panna.
