{"id":10002485,"date":"2013-03-01T09:00:15","date_gmt":"2013-03-01T08:00:15","guid":{"rendered":"http:\/\/thesignmoak.com\/?p=10002485"},"modified":"2018-05-10T21:48:11","modified_gmt":"2018-05-10T19:48:11","slug":"chefs-mei-and-simonato-interpret-moak-coffee","status":"publish","type":"post","link":"https:\/\/thesignmoak.com\/en\/chefs-mei-and-simonato-interpret-moak-coffee\/","title":{"rendered":"Chefs Mei and Simonato interpret Moak Coffee"},"content":{"rendered":"<p class=\"testo-articoli\" lang=\"it-IT\"><span class=\"capoverso\" lang=\"en-GB\">B<\/span><span lang=\"en-GB\">ehind the Navigli quarter, in Via Villoresi, only 24 seats welcome guests of the\u00a0<\/span><strong><span class=\"CharOverride-10\" lang=\"en-GB\">Restaurant Tano Passami l\u2019Olio<\/span><\/strong><span lang=\"en-GB\">. The name says it all about the cooking philosophy of Chef Gaetano Simonato: extra virgin olive oil considered as best seasoning both while cooking and after it. Butter and margarine are banished, while space is given to a cupboard containing more than fifty types of extra virgin olive oil.\u00a0<\/span><span lang=\"en-GB\">Awarded with a Michelin star, his dishes are sometimes pulled out of the air, other times recalled from tradition and then reinterpreted.<\/span><\/p>\n<h3 class=\"testo-articoli\" lang=\"it-IT\"><strong><span class=\"CharOverride-10\" lang=\"en-GB\">Flamb\u00e9 prawns with scents of anise and coffee powder<\/span><\/strong><strong><span class=\"CharOverride-10\"><br \/>\n<img decoding=\"async\" loading=\"lazy\" class=\"size-full wp-image-10002389 alignright\" src=\"http:\/\/thesignmoak.com\/wp-content\/uploads\/2018\/05\/MG_9595.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https:\/\/thesignmoak.com\/wp-content\/uploads\/2018\/05\/MG_9595.jpg 800w, https:\/\/thesignmoak.com\/wp-content\/uploads\/2018\/05\/MG_9595-300x200.jpg 300w, https:\/\/thesignmoak.com\/wp-content\/uploads\/2018\/05\/MG_9595-768x512.jpg 768w, https:\/\/thesignmoak.com\/wp-content\/uploads\/2018\/05\/MG_9595-450x300.jpg 450w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/span><\/strong><\/h3>\n<p class=\"testo-articoli\" lang=\"it-IT\"><strong><span class=\"CharOverride-10\" lang=\"en-GB\">ingredients for 4 people:<\/span><\/strong><\/p>\n<ul>\n<li class=\"testo-articoli\" lang=\"it-IT\"><span lang=\"en-GB\">12 big prawns; <\/span><\/li>\n<li class=\"testo-articoli\" lang=\"it-IT\"><span lang=\"en-GB\">Star anise; <\/span><\/li>\n<li class=\"testo-articoli\" lang=\"it-IT\"><span lang=\"en-GB\">Coffee powder;\u00a0<\/span><\/li>\n<li class=\"testo-articoli\" lang=\"it-IT\"><span lang=\"en-GB\">1 bunch of wild fennel; <\/span><\/li>\n<li class=\"testo-articoli\" lang=\"it-IT\"><span lang=\"en-GB\">2 medium-size potatoes; <\/span><\/li>\n<li class=\"testo-articoli\" lang=\"it-IT\"><span lang=\"en-GB\">White wine; <\/span><\/li>\n<li class=\"testo-articoli\" lang=\"it-IT\"><span lang=\"en-GB\">Ouzo (Greek anise liqueur); <\/span><\/li>\n<li class=\"testo-articoli\" lang=\"it-IT\"><span lang=\"en-GB\">Salt, pepper and sugar; <\/span><\/li>\n<li class=\"testo-articoli\" lang=\"it-IT\"><span lang=\"en-GB\">Medium extra virgin olive oil (Sicily, Sardinia)<\/span><\/li>\n<\/ul>\n<p class=\"testo-articoli\" lang=\"it-IT\"><strong><span class=\"CharOverride-10\" lang=\"en-GB\">Preparation:<\/span><\/strong><\/p>\n<ul>\n<li class=\"testo-articoli\" lang=\"it-IT\"><span lang=\"en-GB\">Clean the prawns by removing the shell, but leaving the head. Peel the potatoes and stew them very tender. <\/span><\/li>\n<li class=\"testo-articoli\" lang=\"it-IT\"><span lang=\"en-GB\">Whisk the potatoes and add 4 sprigs of wild fennel, season to taste with salt and sugar.<\/span><\/li>\n<li class=\"testo-articoli\" lang=\"it-IT\"><span lang=\"en-GB\">Put the compound into a feeding bottle. Cook extra virgin olive oil with 2 star anises in a pan and sear the prawns for 1 \u00bd minutes. Add a hint of white wine and some Ouzo to flamb\u00e9, season to taste with salt, sugar and pepper.<\/span><\/li>\n<\/ul>\n<p class=\"testo-articoli\" lang=\"it-IT\"><strong><span class=\"CharOverride-10\" lang=\"en-GB\">For the presentation<\/span><\/strong><\/p>\n<p class=\"testo-articoli\" lang=\"it-IT\"><span lang=\"en-GB\">Put some stripes of potatoe and fennel cream on the platter, place the prawns on top of them and spread with coffee powder and previously minced wild fennel. Pin a sprig of wild fennel on one of the prawns and finish with a drizzle of extra virgin olive oil.<\/span><\/p>\n<p><span class=\"aligncenter\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-full wp-image-10002391\" src=\"http:\/\/thesignmoak.com\/wp-content\/uploads\/2018\/05\/MG_9636-Modifica.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https:\/\/thesignmoak.com\/wp-content\/uploads\/2018\/05\/MG_9636-Modifica.jpg 800w, https:\/\/thesignmoak.com\/wp-content\/uploads\/2018\/05\/MG_9636-Modifica-300x200.jpg 300w, https:\/\/thesignmoak.com\/wp-content\/uploads\/2018\/05\/MG_9636-Modifica-768x512.jpg 768w, https:\/\/thesignmoak.com\/wp-content\/uploads\/2018\/05\/MG_9636-Modifica-450x300.jpg 450w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span class=\"capoverso\" lang=\"en-GB\">I<\/span><span lang=\"en-GB\">n via Ges\u00f9, in the heart of Milan\u2019s high-fashion district, the Four Seasons Hotel is situated. The fragments of frescoes decorating its walls purposely recall the past of this building, an old convent of the 15<\/span><span class=\"CharOverride-11\" lang=\"en-GB\">th<\/span><span lang=\"en-GB\">\u00a0<\/span><span lang=\"en-GB\">century, which hosts the Four Seasons Hotel. Over the course of the years, it has been standing out as the place par excellence of hospitality and impeccable service in the collective imagination of the city; also thanks to the\u00a0<\/span><strong><span class=\"CharOverride-10\" lang=\"en-GB\">Restaurant La Veranda<\/span><\/strong><span lang=\"en-GB\">, where guests are delighted with dishes prepared by Executive Chef Sergio Mei Tomasi and his brigade of 28 cooks. Recognized as one of the most appreciated Chefs of his generation, honoured with the aspired \u201cCook of the Year\u201d award in 1998, Sergio Mei fully performs his cooking concept in creating simple dishes based on fresh and selected ingredients that are not necessarily foie gras and caviar.<\/span><\/p>\n<h3 class=\"testo-articoli\" lang=\"it-IT\"><strong><span class=\"CharOverride-10\" lang=\"en-GB\">Tortelli made with coffee dough<\/span><\/strong><strong><span class=\"CharOverride-10\"><br \/>\n<img decoding=\"async\" loading=\"lazy\" class=\"size-full wp-image-10002383 alignright\" src=\"http:\/\/thesignmoak.com\/wp-content\/uploads\/2018\/05\/MG_9541-Modifica.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https:\/\/thesignmoak.com\/wp-content\/uploads\/2018\/05\/MG_9541-Modifica.jpg 800w, https:\/\/thesignmoak.com\/wp-content\/uploads\/2018\/05\/MG_9541-Modifica-300x200.jpg 300w, https:\/\/thesignmoak.com\/wp-content\/uploads\/2018\/05\/MG_9541-Modifica-768x512.jpg 768w, https:\/\/thesignmoak.com\/wp-content\/uploads\/2018\/05\/MG_9541-Modifica-450x300.jpg 450w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/span><\/strong><\/h3>\n<p class=\"testo-articoli\" lang=\"it-IT\"><em><span class=\"CharOverride-12\" lang=\"en-GB\">Ingredients for 4 people:<\/span><\/em><\/p>\n<ul>\n<li class=\"testo-articoli\" lang=\"it-IT\"><em><span class=\"CharOverride-12\" lang=\"en-GB\">for the pasta<\/span><\/em><span class=\"CharOverride-10\" lang=\"en-GB\">:\u00a0<\/span><span lang=\"en-GB\">350 g durum wheat flour, 150 g dark rice flour, 25 g espresso coffee, 10 g coffee powder, 150 g water, 50 g white wine;\u00a0<\/span><\/li>\n<li class=\"testo-articoli\" lang=\"it-IT\"><em><span class=\"CharOverride-12\" lang=\"en-GB\">for the filling<\/span><\/em><span lang=\"en-GB\">: 250 g potatoes, 100 g pink Montoro onion, 150 g oil, \u00bd<\/span><span lang=\"en-GB\">\u00a0g of lemon shaving, 10 g grated parmesan, salt and pepper to taste;\u00a0<\/span><\/li>\n<li class=\"testo-articoli\" lang=\"it-IT\"><em><span class=\"CharOverride-12\" lang=\"en-GB\">for the dressing<\/span><\/em><span class=\"CharOverride-10\" lang=\"en-GB\">:<\/span><span lang=\"en-GB\">\u00a0100 g Malga butter (butter from Alpine dairy farm), 1 sprig of lemon thyme.<\/span><\/li>\n<\/ul>\n<p class=\"testo-articoli\"><strong><span class=\"CharOverride-10\"><img decoding=\"async\" loading=\"lazy\" class=\"size-full wp-image-10002387 alignleft\" src=\"http:\/\/thesignmoak.com\/wp-content\/uploads\/2018\/05\/MG_9584-Modifica-2.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https:\/\/thesignmoak.com\/wp-content\/uploads\/2018\/05\/MG_9584-Modifica-2.jpg 800w, https:\/\/thesignmoak.com\/wp-content\/uploads\/2018\/05\/MG_9584-Modifica-2-300x200.jpg 300w, https:\/\/thesignmoak.com\/wp-content\/uploads\/2018\/05\/MG_9584-Modifica-2-768x512.jpg 768w, https:\/\/thesignmoak.com\/wp-content\/uploads\/2018\/05\/MG_9584-Modifica-2-450x300.jpg 450w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/span><\/strong><\/p>\n<p class=\"testo-articoli\" lang=\"it-IT\"><strong><span class=\"CharOverride-10\" lang=\"en-GB\">Procedure:<\/span><\/strong><\/p>\n<ul>\n<li class=\"testo-articoli\" lang=\"it-IT\"><em><span class=\"CharOverride-12\" lang=\"en-GB\">for the dough<\/span><\/em><span lang=\"en-GB\">:<\/span><span lang=\"en-GB\">\u00a0sift durum wheat flour with rice flour in a mixing bowl, knead with water, white wine and cold coffee at a temperature of 35\u00b0. Leave the dough to rest for 15 minutes in a plastic wrap<\/span><span lang=\"en-GB\">.\u00a0<\/span><\/li>\n<li class=\"testo-articoli\" lang=\"it-IT\"><em><span class=\"CharOverride-12\" lang=\"en-GB\">For the filling<\/span><\/em><span lang=\"en-GB\">: wash the potatoes and boil them unpeeled in salted water including the herbs. Peel and sieve them, put the pulp back into a mixing bowl. Peel the onion, cut it into small cubes and make it mature in a pan with oil and some water; add it to the potatoes including salt, pepper and grated parmesan.\u00a0<\/span><\/li>\n<li class=\"testo-articoli\" lang=\"it-IT\"><em><span class=\"CharOverride-12\" lang=\"en-GB\">For the Tortelli<\/span><\/em><span lang=\"en-GB\">:<\/span><span lang=\"en-GB\">\u00a0stretch the dough to a thin sheet and spread with coffee powder; fill with stuffing and wrap the Tortelli or ravioli in the desired form, as required. Once cooked, spice the Tortelli with butter, emulsified with cooking water and scented with lemon thyme.<\/span><\/li>\n<\/ul>\n<p class=\"testo-articoli\" lang=\"it-IT\"><strong><span class=\"CharOverride-10\" lang=\"en-GB\">For the presentation<\/span><\/strong><\/p>\n<p class=\"testo-articoli\" lang=\"it-IT\"><span lang=\"en-GB\">Serve the Tortelli on a plate with sprinkled coffee powder mixed with grated parmesan.<\/span><\/p>\n<p><span class=\"aligncenter\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-full wp-image-10002385\" src=\"http:\/\/thesignmoak.com\/wp-content\/uploads\/2018\/05\/MG_9559-2.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https:\/\/thesignmoak.com\/wp-content\/uploads\/2018\/05\/MG_9559-2.jpg 800w, https:\/\/thesignmoak.com\/wp-content\/uploads\/2018\/05\/MG_9559-2-300x200.jpg 300w, https:\/\/thesignmoak.com\/wp-content\/uploads\/2018\/05\/MG_9559-2-768x512.jpg 768w, https:\/\/thesignmoak.com\/wp-content\/uploads\/2018\/05\/MG_9559-2-450x300.jpg 450w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/span><\/p>\n<div class=\"_idGenObjectLayout-1\">\n<div id=\"_idContainer601\" class=\"_idGenObjectStyleOverride-1\"><img decoding=\"async\" class=\"_idGenObjectAttribute-1\" src=\"the_sign_moak_ITA-web-resources\/image\/QR_Code8.png\" alt=\"\" \/><\/div>\n<\/div>\n<div id=\"_idContainer602\" class=\"Cornice-di-testo-di-base\">\n<div class=\"_idGenObjectLayout-1\">\n<div id=\"_idContainer602\" class=\"_idGenObjectStyleOverride-1\"><img decoding=\"async\" class=\"_idGenObjectAttribute-1\" src=\"the_sign_moak_ENG-web-resources\/image\/QR_Code8.png\" alt=\"\" \/><\/div>\n<\/div>\n<div id=\"_idContainer603\" class=\"Cornice-di-testo-di-base\">\n<p class=\"testo-articoli\" lang=\"it-IT\"><span class=\"CharOverride-13\">Recommended song for the reading of the present article<\/span><span class=\"CharOverride-12\" style=\"font-size: 1em; letter-spacing: 0em;\">:\u00a0<\/span><a style=\"font-size: 1em; letter-spacing: 0em;\" href=\"http:\/\/www.youtube.com\/watch?v=DWtXwzQHV80&amp;feature=youtu.be\"><span class=\"CharOverride-13\">Black Coffee &#8211; St. Germain &amp; Patricia Kass<\/span><\/a><\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Behind the Navigli quarter, in Via Villoresi, only 24 seats welcome guests of the\u00a0Restaurant Tano Passami l\u2019Olio. The [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":10002394,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_mi_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[34],"tags":[129],"_links":{"self":[{"href":"https:\/\/thesignmoak.com\/en\/wp-json\/wp\/v2\/posts\/10002485"}],"collection":[{"href":"https:\/\/thesignmoak.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thesignmoak.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thesignmoak.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/thesignmoak.com\/en\/wp-json\/wp\/v2\/comments?post=10002485"}],"version-history":[{"count":1,"href":"https:\/\/thesignmoak.com\/en\/wp-json\/wp\/v2\/posts\/10002485\/revisions"}],"predecessor-version":[{"id":10002486,"href":"https:\/\/thesignmoak.com\/en\/wp-json\/wp\/v2\/posts\/10002485\/revisions\/10002486"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thesignmoak.com\/en\/wp-json\/wp\/v2\/media\/10002394"}],"wp:attachment":[{"href":"https:\/\/thesignmoak.com\/en\/wp-json\/wp\/v2\/media?parent=10002485"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thesignmoak.com\/en\/wp-json\/wp\/v2\/categories?post=10002485"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thesignmoak.com\/en\/wp-json\/wp\/v2\/tags?post=10002485"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}