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Boris
Cugnoli, graduate of the A. Panzini State Professional hotel
Institute in Senigallia, tells of his experience with creative
alternative cooking.
“During
my career as a chef. I decided to go in the direction of organic
cooking. This choice was undoubtedly Influenced by the positive
and healthful results after following this kind of diet for ten
years.
In
organic farming, products are cultivated without undergoing
synthetic processes that cause foods to be harmful. This kind of
cultivation is compatible with the environment, man, and the
final consumer.
For
the creation of dish offered here ingredients unfamiliar to
traditional cooking have been used. Red and green azuki beans
are cooked in the microwave in a polycarboate bowl, then mashed
and passed through a sieve. Water saved from the cooking process
is added to this puree is until it becomes a creamy liquid. For
that which regards the filling for the savoy cabbage (cooked
beforehand), it is necessary to cook the whole grain rice and
the decorticated (skinless) red lentils in a pressure cooker for
¾ of the total cooking time; when this process ends the lentils
should be heated quickly in a pan with a bit of extra virgin
olive oil. In the meantime sauté a mixture of minced scallions,
celery and carrot should be with 1/8’’ caubes of yellow
squash, adding a little crushed tomato and chopped kombu
seaweed.
These
products can only be found in speciality stores which should be
certifield as carrying only the highest quality products.
Thanks
go to the “La Terra e il Cirlo” Coop for providing the
ingredients the Director of the A. Panzini State professional
Hotel Institute for donating kitchen space and the alumnus
Sergio Vitaloni for cooperation.
During
his studies Boris Cugnoli, chef and graduate with honors of the
A. Panzini State Professional Hotel Institute, demonstrated an
interest in researching culinary altermatives which were at the
same time creative. The experience he gained with Coop’s La
Terra e il Cielo” products are a testament to Cugnoli’s
professional nature and “Panzini” is very happy to welcome
him and make their facilities and surroundings available to him.
It is a great pleasure and gratifying
for the school to be able to show alumni who are working
professionally with flair and individuality, certain to have had
the contribution of the effort, eamestness and professionalism
of it’s instructors who have worked to best reach the goals of
the curriculum of this institute. And so in the test kitchens of
the “panzini” thanks to Boris Cugnoli, a new organic dish
has been born: fagottini.
Professor
Alfonso Benvenuto, Director.
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