A new episode of SUEDE "Spago e Spaghetti" is out.
Today we went to discover the cuisine of Tiziano Palucci Chef and co-owner of Barred, a restaurant in one of the most active areas of Rome.
As in streetwear, the most important things is to be curious and innovators, knowing how to look to the future and and offer new culinary experiences to the audience.
Barred offers contemporary Italian cuisine, made of few ingredients but capable of putting the seasonality and naturalness of the products at the center, proposing them in a direct and sincere way. All accompanied by a very accurate selection of wines: Barred decide to give ample space to a vast selection of small artisans and producers, with the attention that they operate in respect of nature by limiting to a minimum any chemical intervention both in the vineyard and in the cellar.
Scroll down to discover one of their hero dishes: Risotto alla Nduja e Mandarino.
RISOTTO ALLA NDUJA E MANDARINO
Serves 4 ingredients:
300 g rice carnaroli
250 g butter
70 g nduja
500 ml Fresh tangerine juice
7 g agar agar
100 ml rice vinegar
2 lt vegetable broth
salt
White wine
Process:
GEL:
Bring the tangerine juice to a boil with the agar agar. Spread on a flat plate and cool in the refrigerator until a solid consistency is obtained. Blend everything and put the gel obtained in a cooking bottle. For the nduja butter Whip the butter and nduja until you get a homogeneous mixture, let it rest in the refrigerator until ready for use.
RISE:
Toast the rice on the stove, add salt and deglaze with white wine, add vegetable broth a little at a time until cooked, making sure to always leave it with the right hydration. Whisk vigorously off the heat with butter and rice vinegar to obtain the so-called "wave". Serve as desired and decorate with the tangerine gel.
"Spago e Spaghetti" format is back!
Today we went to discover the cuisine of Tiziano Chef of Barred, a restaurant in one of the most active areas of Rome.
As in streetwear, the most important things is to be curious and innovators, knowing how to look to the future and and offer new culinary experiences to the audience.
Barred offers contemporary Italian cuisine, made of few ingredients but capable of putting the seasonality and naturalness of the products at the center, proposing them in a direct and sincere way. All accompanied by a very accurate selection of wines: Barred decide to give ample space to a vast selection of small artisans and producers, with the attention that they operate in respect of nature by limiting to a minimum any chemical intervention both in the vineyard and in the cellar.
Scroll down to discover one of their flagship dishes: Risotto alla Nduja e Mandarino.
RISOTTO ALLA NDUJA E MANDARINO
Serves 4 ingredients:
300 g rice carnaroli
250 g butter
70 g nduja
500 ml Fresh tangerine juice
7 g agar agar
100 ml rice vinegar
2 lt vegetable broth
salt
White wine
Process:
GEL:
Bring the tangerine juice to a boil with the agar agar. Spread on a flat plate and cool in the refrigerator until a solid consistency is obtained. Blend everything and put the gel obtained in a cooking bottle. For the nduja butter Whip the butter and nduja until you get a homogeneous mixture, let it rest in the refrigerator until ready for use.
RISE:
Toast the rice on the stove, add salt and deglaze with white wine, add vegetable broth a little at a time until cooked, making sure to always leave it with the right hydration. Whisk vigorously off the heat with butter and rice vinegar to obtain the so-called "wave". Serve as desired and decorate with the tangerine gel.
"Spago e Spaghetti" format is back!
Today we went to discover the cuisine of Tiziano Chef of Barred, a restaurant in one of the most active areas of Rome.
As in streetwear, the most important things is to be curious and innovators, knowing how to look to the future and and offer new culinary experiences to the audience.
Barred offers contemporary Italian cuisine, made of few ingredients but capable of putting the seasonality and naturalness of the products at the center, proposing them in a direct and sincere way. All accompanied by a very accurate selection of wines: Barred decide to give ample space to a vast selection of small artisans and producers, with the attention that they operate in respect of nature by limiting to a minimum any chemical intervention both in the vineyard and in the cellar.
Scroll down to discover one of their flagship dishes: Risotto alla Nduja e Mandarino.
RISOTTO ALLA NDUJA E MANDARINO
Serves 4 ingredients:
300 g rice carnaroli
250 g butter
70 g nduja
500 ml Fresh tangerine juice
7 g agar agar
100 ml rice vinegar
2 lt vegetable broth
salt
White wine
Process:
GEL:
Bring the tangerine juice to a boil with the agar agar. Spread on a flat plate and cool in the refrigerator until a solid consistency is obtained. Blend everything and put the gel obtained in a cooking bottle. For the nduja butter Whip the butter and nduja until you get a homogeneous mixture, let it rest in the refrigerator until ready for use.
RISE:
Toast the rice on the stove, add salt and deglaze with white wine, add vegetable broth a little at a time until cooked, making sure to always leave it with the right hydration. Whisk vigorously off the heat with butter and rice vinegar to obtain the so-called "wave". Serve as desired and decorate with the tangerine gel.
