Monday, 18, the second meeting with the gastronomic series “Tutti in Cucina” will teach the public the delicious “Fagioli alla Ada”. Know the ingredients and get ready!
There will be four lives on facebook (www.facebook.com/iicrio/) every Monday, to 12 hours. Alessandra Sposetti will present quick and delicious recipes from the Italian regional culinary tradition for the public to cook in real time. There will be four Mondays, 12 hours - 11, 18 and 25 May and 01 of June.
The Italian Institute of Culture holds on Monday, day 18 de Mayo, the 2nd edition of the series "Everyone in the Kitchen" with the delicious recipe “Ada beans. The project is part of the lives of gastronomic meetings in which the Italian culinary consultant Alessandra Sposetti teaches quick recipes from the Italian regional culinary tradition.
After the success of the first live encounter, on 11 de Mayo, who recorded an average of 50 participants who watched or cooked the “Green spaghetti”Junto com Alessadra Sposetti, continuam as lives no facebook (www.facebook.com/iicrio/) on Mondays at 12pm. On 18 de Mayo, next Monday, will be the recipe for “Ada beans”. On 25 de Mayo, the "Risotto with radicchio" and no 01 of June, a “The Ciambotta ". The meetings always happen at 12 hours, approximately one hour long. Durante as lives, Alessandra Sposetti will present the recipes at the same time that the public will be able to cook together with her, In real time.
The week before the lives a reminder video will be posted on the networks of the Italian Institute of Culture Rio de Janeiro with the list of ingredients and utensils needed for the recipe.
A cada semana uma receita diferente com os divinos sabores da Itália. A segunda edição da série será o delicioso “Ada beans”, perfect for a practical and neat lunch. The ingredients needed for this recipe are:
Ingredients:
-500 g of beans (brindle, red, carioquinha, butter or white)
-onion
-garlic
-carrot
-celery
-tomato (do like peeled, passata ou fresco)
-olive oil
Utensils:
-a casserole
Preparation the day before class:
Wash the beans well and soak all night.
The next day, discard water, wash the beans again and cook in water and bay leaf, despising the foam. Add a little salt at the end of cooking.
Alessandra Sposetti
Italian Cuisine Consulting, Alessandra is from Macerata, in the Marche region, central Italy. Graduated in History of Art Criticism, works with cooking since 2010, in teaching, in consulting and tourism. Believes in the gastronomic tradition as a culture in continuous transformation and investigates the relationship between food and the body and multisensory perception.
Video teaser: drive.google.com/drive/folders/1fR4Q7icKkUXg4mfdh9GPZYVfB4rrLdM-
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