Italy from the top
By Ayesha Singh
Published: 24th Feb 2013 09:45:38 AM
Ossobucco Milanese, Veal Saltin Boccas, Polenta Pasticciata, Pumpkin Tortellini and Squid Ink Fettucini with Shrimps are some of the dishes that Anurudh Khanna, executive chef at the Park New Delhi swears by. He is here to present rich flavours, classic cheese and cured meats from the popular north Italian cuisine as part of the North Italian Food Festival, on till March 3 at Mist, the all-day dining restaurant at The Park.
Italian food varies from region to region but the popular dishes are primarily either from southern Italy or northern Italy. ‘‘Towards the north, the cuisine focuses on rich delicacies as this part of the country is very cold. The usage of beef, veal, pork, cured salamis, ham and birds like ducks are usually common. It uses cream, butter and cheese unlike the south where mainly olive oil is used for cooking. Another significant fact about north Italian cuisine is that it uses fishes like Seabass, Red Snapper and Tuna extensively,’’says chef Khanna who promises to present all that during the fest.
A meal for two is priced at Rs 3,200 plus taxes per person and will comprise Antipasto Di Mare, Insalata d’asparagi Con Scamorza Affumicata e Dressing al Tartufo Estivo, Affettati Misti, Funghi Porcini Freschi alla Griglia Con Parmigiano Panna Cotta, Carpaccio, Gratinated Lasagna, Parmigiana di Melanzane, and a lot more.
‘‘North Italian cuisine is one of the most popular cuisines. The extensively used cheese like Parmesan and Gorgonzola come from this region. Commonly used hams like Parma Ham and Coppa Ham also come from here. The history of this cuisine uses a lot of Rissoto Rice along with the above mentioned meats. People from northern Italy use less tomatoes and on the contrary make use of broth along with a variety of chopped herbs to give their food flavour. Just like them, I will be using techniques like boiling, frying, braising and stewing the meat to make all sorts of interesting dishes. In addition, you can look forward to some stuffed roasts, especially during the end of these winters,” says chef Khanna.
The Sunday Standard