The singer, who returns to television as a judge of "The Voice Senior" on Rai 1, reveals her cooking secrets and an Emilian recipe for mixing. "At home, however, the boss is my son Omar"
Stable as a yeast dough the success of Orietta Berti seems to have no setbacks. After the success of the summer with a classical choir, MIL, with Fedez mi Achille Lauro, now the Cavriago nightingale returns to television as judge of The elder voice, on Rai 1 of November 26, with Antonella Clerici. Excellent cook, doc Emilian, Orietta never hides her gourmet side of the house, prompting a flour brand, Lo Conte to put it (literally) in the dough for launch, Needless to say, say Molinothe volume news from the Le Farine Magiche line. The name, which is reminiscent of the cute single, is in fact due to its universal formula that simplifies and facilitates home cooking, as it is perfect for all types of preparation, be it instant or short-term (2-3 hours) or medium. . (6 hours). An ingrédient, between the traditionnel and the high-tech that I found the sympathie d'Orietta, well sur, more also of names of Italiens but the trend of the pâte maison, which is still maintenu les Italiens actifs in confinement, ne semble pas s 'stop. . At least as much as Orietta's renewed success. We meet her in the kitchen to tell us about a fragrant fragment of life.
How do you justify this irresistible attraction to flour?
“I love making homemade focaccia and cappelletti. A good flour or a well-balanced preparation makes your life easier and encourages you to cook more frequently ”.
What is the strangest dough you have ever tried?
“Orietta cookies, made with my dear friend, the naive baker Giordano Ghini, which we gave to my friends for holidays and birthdays. They are very good: they come from my grandmother's recipe from many years ago ”.
Can you give us a flour-based recipe that you especially like and a related anecdote?
«Certainly the grape sauce, a typical Emilian dessert linked to this autumn harvest time. It's a "soft" abnormal, but it reminds me of many childhood memories, of my mother and grandmother. It is a kind of black pudding that is cooked with grape must (it can be made with red wine must or white wine must) and flour. The recipe is very simple, this is how it is prepared ”.
Ingredients
1 liter and a half of wine must
Flour Milleusi The Magic Flours
3 whole walnuts
1 large saucepan
1 wooden spoon
1 strainer or strainer
Procedure
“We calculate 1 tablespoon of flour for each glass of wort poured into the pot. Pour all the wine into the pot with the three whole walnuts, well washed. Turn the heat to low and slowly add the different tablespoons of flour until firm using a small colander or colander. Keep stirring until all the tablespoons of flour have been used. Continue until the "sauce" boils. Once ready, pour into large or small bowls and refrigerate. It should be served cold and is very versatile: it can be filled with pies, tarts and cookies.
Orietta, but in the end what is her magic touch in the kitchen?
“Improvisation, for better or for worse. It still works.
What types of flour and how much do you usually use?
“I'm a fan of 100% Manitoba flour, Milleusi, type 1, 5 grain whole wheat flour, and Manitoba flour for savory dishes. Those of Farine Magiche, also for the preparation of focaccia, are really excellent ”.
Do you like to knead alone or in company? If so, to whom did you pass on your passion for family cooking?
“Always in company: it must be a choral work. In fact, my son Omar is very talented in the kitchen, I had to pass on my passion to him ”.
Being from Emilie, she will have a secret to make fresh pasta and piadina: can you tell us?
“The secret is baking - I learned it on Celebrity MasterChef. Before, I made big holes in the dough; They told me not to overdo it and to prepare the dough in small pieces to roll it better ”.
Her stage looks have now become famous: what do you wear in your kitchen?
“Nothing too complicated, really: day dresses.
What are you going to prepare for Christmas?
"I don't know, I'm going to ask my son Omar for advice, he is the real head of the house."
Our newspaper named Italian home cooking a UNESCO World Heritage Site - what do you think?
"It is essential: it is an added value for the Italian way of life that is a sign of well-being and health throughout the world."
What Italian dish do you consider a true masterpiece?
"Cappelletti in broth, which, among other things, beware, in Parma they are called anolini in broth and in Bologna tortellini in broth."
