Cooking with TVS Spa | 2014

Cookingwith

Recipes, cookware and ideas for that truly special meal.

Carlo Cracco, cooking with TVS: "My recipe is a traditional dish,

packed with authentic

flavour."

Recipe book Brand new and traditional

Italian style: tips and ideas

for healthy meals, packed

full of flavour.

Cooking enthusiast? These are some of the latest

trends in cookware that

offers you the very best…

Try out my recipe and with the right ingredients , the best cookware , and just a touch of creativity , you'll seejust how easy it is to have fun making your own culinary masterpieces!

Carlo Cracco

Gently fry the shallot in a large saucepan with 40 g butter. Add the rice, stirring well, and cook for about one minute before adding the white wine and reducing. Add the saffron and then the boiling stock, a little at a time. Cook for about 15/17 minutes, remove from the heat and leave to stand for about a minute before stirring in the remaining butter and the cheese.Season with salt and pepper to taste. In the meantime, sear the bone marrow medallions on both sides in a very hot pan, so that they form a thin crust. Serve the risotto with the bone marrow in the centre.

• 240 g Carnaroli del Pavese rice• 100 g butter • 1 finely chopped shallot • 1/2 glass white wine• 1 1/2 l beef stock• 40 g Parmigiano Reggiano cheese• 2 g (approx.) saffron threads• 4 bone marrow medallions• salt and pepper

INGREDIENTS TO SERVE 4

A RECIPE FROM CARLO CRACCO

SAFFRON RISOTTO WITH PAN-SEARED BONE MARROW

Make it with MAESTRALE

1

MAESTRALEMake it with

design by ALBERTO MEDA

Remove the salt from the capers, and wash the vegetables and chop off their ends. Dice the courgettes and blanch them for a few minutes in slightly salted water. Peel the tomatoes, remove the seeds and dice the flesh. Remove the skin from the swordfish, wash with care, dry and dice. Place a frying pan with sufficient oil over a medium flame and as soon as it is hot, add the peeled garlic clove and de-salted


• 320 g trenette pasta• 180 g swordfish (one slice )• 1 tablespoon capers• 2 small courgettes• 2 tomatoes on the vine• 1 cube of fish stock• 1 clove garlic• 100 ml dry white wine• 1/2 teaspoon chopped parsley

TRENETTE PASTA WITH SWORDFISH AND VEGETABLES

INSPIRED By THE SEA, THIS COLLECTION IS MADE uNIquE By PRECIOuS STAINLESS STEEL DETAILS.

capers. Mix and leave to cook for a few minutes, then add the diced tomato and a pinch of chilli pepper. As soon as the sauce has reduced a little add the white wine and when this has evaporated, add the diced swordfish, cook for 3 minutes and then add the courgettes. Cook for an-other minute, then remove from the heat and add salt to taste. In the meantime, place a pan with plenty of water to boil, add a bay leaf and the fish stock cube and leave to boil for 10 minutes or so, then add salt to taste. Cook the pasta in this water and drain it when al dente. Sauté the tren-ette in the fish and vegetable sauce. Serve immediately, decorating the dish with a sprig of rosemary.

32

DÉCOdesign by HARRY&CAMILA

Place two litres of water to boil in a large saucepan. Peel the shallot and finely chop it, then finely chop the ham. Soften the shallot in a pan with the oil and the melted butter. Add the ham and fry gently for a few minutes before add-ing the cream and the nutmeg. Mix to-gether well and season to taste. Remove from the heat and blend until it forms a smooth cream.Pour this into a non-stick pan. Take a pair of freshly picked roses, pale pink in col-our if possible, and remove the petals, taking care to wipe them clean one at a time, using a very light and soft damp cloth. Cut the petals into strips, keep-ing a few of the smaller ones (whole) to

one side for decoration. Add the petals to the cream (except for the ones to be used to decorate the dish) and remove from the heat. Boil the tagliatelle and when cooked, drain and pour it into the pan with the sauce. Mix the pasta into the sauce and then pour it into a deep dish and decorate with the petals kept to one side.

TagliaTelle wiTh rose peTals

iNgreDieNTs To serVe 4

• 30 g butter• 3 pink roses• 3 tablespoons olive oil• 200 ml single cream• 200 lean cooked ham• 320 g tagliatelle egg pasta• salt to taste• 1 shallot• pinch of freshly grated nutmeg• ground white pepper to taste

Make it with

THE BEST kITCHEN MATE? AS ATTRACTIVE AS A jEWEL, AS PERFORMING AS THE BEST PROFESSIONAL uTENSIL.

54

design by KARIM RASHID

HOOk

BasmaTi rice wiTh cream of aVocaDo aND Black eyeD BeaNs

Soak the beans overnight to soften them. After at least 8 hours, rinse the beans, then finely chop and gently fry the on-ions until soft and golden, and then add the beans. Cover with water and cook over a low heat for a couple of hours, stirring from time to time. Once the beans are cooked, season to taste with salt and pep-per. In the meantime, prepare the avocado cream. Remove the skin from the avocado and cut the flesh into pieces before plac-ing in a blender. Add the juice of half a

lemon, the parsley, half a clove of garlic without the shoot, and salt, before blend-ing to a smooth cream without lumps. Add a little oil, if necessary.Bring the water to a boil, add salt and pour in the Basmati rice. When the rice is cooked, drain and place on a serving dish, before adding the cream of avocado and lastly, the beans.


· black eyed beans· 1/2 onion· 2 large, ripe avocados· 1 clove garlic· parsley to taste· juice of half a lemon· 320 g Basmati rice· extra virgin olive oil· salt

Make it with

wiTh hook your cookware will haVe To Be DisplayeD: The kiTcheN re-DiscoVers The charm of eVery-Day oBjecTs aND The cooker re-eValuaTes The pleasure of a higher performaNce. The collecTioN DesigNeD By karim rashiD is Now offereD iN a New VersioN wiTh a sTaiNless sTeel BoTTom eNsuriNg The highesT efficieNcy eVeN oN iNDucTioN cookTops: as BeauTiful as always, more performiNg ThaN eVer. 76

Make it with

design by Giugiaro design

porciNi mushrooms wiTh cream of cacioTTa cheese

Dice the caciotta cheese and leave to soak in the milk for 15 minutes. In the meantime, chop the peppers, wash them and dry them with a piece of kitchen towel before gently frying them in a pan with the oil and crushed garlic. Clean the porcini mushrooms, removing the mud-dy end of the stalk, then wipe them with a damp cloth to remove any earth or soil residues without allowing the mushroom to absorb too much water. Cut the mushrooms into thick slices, add to the peppers, season and mix well with a wooden spoon. Add the wine and leave to reduce, then cook for 10 minutes. Melt the caciotta cheese in the milk in a non-stick pan over a low flame until it forms a cream. Pour onto a serving dish, cover with the mushrooms and sprinkle with parsley. Serve.


· 400 g porcini mushrooms· 100 g fresh caciotta cheese (cow's milk variety)· 70 g milk· 50 g white wine· 30 g extra virgin olive oil· one section of red pepper and one of yellow· 1 clove garlic· half a tablespoon chopped parsley· salt

prizeD By The secTor’s DesigNers aND By all Those who haVe choseN The qualiTy of our maDe iN iTaly for Their kiTcheNs, arco represeNTs The perfecT syNThesis BeTweeN form aND

suBsTaNce, BeTweeN aesTheTics aND TechNology.ergoNomic, DuraBle aND performiNg, iT is Now also aVailaBle wiTh a plusTek NoN-sTick coaTiNg aND is compaTiBle wiTh

iNDucTioN cookTops, eNsuriNg excelleNT Thermal efficieNcy.

98

design by STUDIO EIKON

DIFFERENT MATERIALS MERGING WITH CLEVER SHAPES ARE AT THE HEART OF TEA’S GREAT VERSATILITy. PERFECT IN THE kITCHEN, ExTREMELy ELEGANT ON THE TABLE, THIS COLLECTION CAN MEET THE MOST DEMANDING NEEDS IN COOkING AS WELL AS DECORATE ALL SORTS OF DINING TABLES, FROM CLASSIC TO MODERN AND FuSION.

Place the oil and of the finely chopped chives in a saucepan, add the barley and gently brown for a few seconds before adding the wine and reducing. Proceed to cook in the same way as for risotto, add-ing stock until the barley is completely cooked. In the meantime, take the scallops, slice off the “coral” and keep to one side, then blend the actual scallops with a couple of spoonfuls of balsamic vinegar cream. This creamy mix must be added to the barley just a few seconds before it is completely cooked. When the barley is cooked, re-move it from the heat and stir in the but-ter, then place in a serving dish and gar-nish with the remaining chopped chives and the “corals” kept to one side and pre-viously seared for a minute in a non-stick pan with a little oil.

design by STUDIO EIKON

Barley risoTTo wiTh cream of scallops

Make it with


· 300 g pearl barley (precooked) · 5 tablespoons extra virgin olive oil · 1 litre fish stock (approx.)· 2 tablespoons chopped chives· 2 knobs butter· 1 glass rosé wine· 2 tablespoons cream of balsamic vinegar· 8 shelled scallops

1110

Join us on line!Why not join our community dedicated to the culinary arts and healthy cuisine?

Everything you need to know about the latest cookware trends, innovations in technology and also recipes, expert advice, ideas and useful facts.

YOU CAN fIND US AT:

Did you know...?Curious facts from the world of TVS

In the last 18 months, we have used 7000 tons of aluminum to make our cookware. That's as heavy as the metal structure of the Eiffel Tower.

If we placed all of the pans we make in a year end to end, then the distance covered would stretch from our factory to the Arctic Circle.

The largest frying pan we ever made was 3 meters across. It was made for the Oneglia stock fish festival in Liguria, and used to cook 1170 kilos of fish.

We are now a work-force of 270. When we were founded in 1968, there were only 65 of us.

When we started out in the industry, we used to apply the non-stick coating by hand. Now we have cutting-edge, robotic painting and coating systems, and together these can produce over 7,000 pieces every hour.

1312

design by TVS EASYLAB

mineralia

prawNs wiTh oraNge sauce

Finely chop the onion with the garlic and parsley, then sauté in a pan with the oil. Add the prawns and brown them for about 10 minutes. Pour in the glass of white wine and leave to reduce. Once the prawns are nearly cooked, pour on the juice of one orange and thicken the sauce with the flour. Place on a serving dish and garnish with chopped parsley and fine slices of orange. Serve hot.


· 16 prawns· 4 tablespoons oil· 1 clove garlic· 1/4 onion· parsley to taste· 1/2 glass of white wine· juice of 1 orange· 2 teaspoons flour

Make it with

SEVEN LAyERS OF NON-STICk COATING, REINFORCED WITH MINERAL PARTICLES, PARTICuLARLy SCRATCH-RESISTANT, WITH LONG-LASTING NON-STICk PROPERTIES: THIS IS MINERALIA, AN OuTSTANDING COOkING TOOL WHICH DOES NOT NEGLECT STyLE AND ERGONOMICS. THANkS TO ITS uNIquE CHARACTERISTICS, MINERALIA IS NuMBER ONE AMONG HOME COOkWARE. ITS HANDLE EquIPPED WITH THE SPECIAL "PuNTO.DOT" THERMAL DEVICE ALLOWS TO WORk SAFELy, PERFECTLy kNOWING WHEN TO START COOkING.

1514

design by TVS EASYLAB

PREzIOSA GuARANTEES A PERFECT COOkING EVEN ON INDuCTION COOkTOPS, THANkS TO A HIGH-quALITy NON-STICk COATING AND TO A SPECIAL STAINLESS STEEL BOTTOM, ExTREMELy DuRABLE AND RESISTANT TO THERMAL SHOCk. THE TECHNOLOGIC NATuRE OF THIS COLLECTION IS HIGHLIGHTED By THE COPPER PARTICLES CONSTITuTING ITS SPECIAL BOTTOM, WHICH ENSuRE A FAST AND EVEN HEAT DIFFuSION FOR A PERFECT COOkING.

preziosa inductionpaN frieD peppers

Cut the garlic into large pieces and brown in a pan with a little oil.Add the peppers (previously cleaned and cut into 1.5 cm strips) and gently fry for a few minutes. Lower the flame, add the salt and a pinch of curry powder, then cover with a lid and cook for 15 minutes, stirring frequently.Remove the lid and the garlic, then add the basil and leave the peppers to brown slightly over a high flame for two more minutes. This dish is excellent served ei-ther hot or cold.


· 1 red pepper· 1 yellow pepper · extra virgin olive oil· 3 cloves garlic· salt to taste· curry powder to taste (optional)· fresh basil to taste

Make it with

16 17

www.tvs-spa.it | TVS Spa_Via Galileo Galilei, 2_ Fermignano (PU) ItalyN° VERDE 800-126431

“The true essence of italian design.”by Giugiaro Design

AD

PH

AM

ATI BA

CC

IAR

DI

Documents

Cooking with TVS Spa | 2014