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Starry schiscette on lunch break: I spend my money however I want
Starry schiscette on lunch break: I spend my money however I want

Video: Starry schiscette on lunch break: I spend my money however I want

Video: Starry schiscette on lunch break: I spend my money however I want
Video: Starry Night Bento Box Purchase at jamesezshop.etsy.com 2024, March
Anonim

Call them starry schiscette: gastrofighette drifts from which, I confess my sins, I feel attracted.

Instead of judging me and pointing the finger at me, try to think about it calmly today, which is Saturday: wouldn't you like at least one lunch break in the office of your five weeklies in the office not to take on the sad features of a caprese in January?

Sure, it will cost you one good luck, and the knot is right here: in the wallet lightened to the point of digesting the dishes with the help of a Brioschi mold.

However, the market is watching us, yes to us who are on the thin line of "I spend it, I don't spend it" and someone must have sniffed the deal if it has existed for a few months Jarit, recipes signed in glass jars that can be eaten on site (Milan or Varese), bought and heated at home, or ordered online and eat happily already heated in the park.

Evidently the simple desire for a dish with stellar features has become a need for many, for all those who have a penchant for chefs with proven and Michelin-starred skills.

I understood, of course, that by sacrificing myself for the cause I experienced 5 lunch breaks under the name of the jar.

I'll tell you right away: the expense is not a trifle comparable to that of a slice of pizza, but the occasion was too tempting for me not to sacrifice myself to the cause.

Milan, Jarit, chef under glass,
Milan, Jarit, chef under glass,
Jarit, Matteo Pisciotta, chef under glass
Jarit, Matteo Pisciotta, chef under glass

Day 1: Monday

All diets and resolutions start on Monday. But it is in itself a lean day in which even just answering the call of the alarm clock is a kind of superhuman effort.

I therefore opt for a jar of body and substance, you crave greed. The signature is that of Matteo Pisciotta (Ristorante Luce, Varese) new face of the kitchen on TV, and for the people of Varese who do not have Michelin stars in the city one of the most “enlightened” chefs.

Capon tuna, baked apple, brown sugar and cinnamon, chestnut cream - The recipe is seasonal, I would say almost Christmas and, above all, after the three canonical minutes of microwave recommended by the saleswoman, the vacuum opens like a beauty, without multiple burn anxieties, and the capon is chopped "bite-sized".

Not too sweet as I would have imagined given the ingredients, and the meat is soft and flavorful. Having seen us longer, however, I would have brought a spoon, tomorrow I will improve.

Cost: 12 euros / for the same price I would have taken almost 3 slices of pizza (yes, I know it's another thing, but you would all have thought about it).

Vinod Sookar, jarit, chef under glass
Vinod Sookar, jarit, chef under glass

Day 2: Tuesday

Tuesday is my carbohydrate day, it takes me energy to tackle the afternoon appointments.

I choose the couscous with vegetables, coconut milk, curry and lemon grass, seared shrimp Vinod Sookar, a Michelin star for Al Fornello da Ricci (Ceglie Messapica).

The portion is appropriate, certainly not a galactic binge, but in the end I am full. Coconut milk is a bit intrusive, but all in all pleasant and delicate.

Cost: 13 euros

octopus sadler2
octopus sadler2
Jarit, Claudio Sadler
Jarit, Claudio Sadler

Day 3: Wednesday

Halfway through the week, the decompression descent towards the weekend begins soon: I play the wild card. Today I want the jar of Claudio Sadler (Ristorante Sadler, Milan) which with its two stars is the purebred horse of the Jarit project.

The investment is significant for a lunch break; 14 euros (the most expensive jar of the "November-December collection", let's pretend not to have thought that with that money I would have brought home a family pizza to take away under the house) for a dish you can also spend quietly sitting in a restaurant, but we are gastrofighetti and the investment does not scare us.

I do it for humanity, don't forget it.

Yes, I know that 14 euros could make all edible go wrong, but the chickpea soup with rosemary, octopus, parsley and chilli is good and plentiful (i.e. maybe not abundant, but the chickpeas fill up).

Tasty, in all 3 medium pieces of octopus, spicy only a little bit (negligible).

Attention: the use of a knife is necessary given the whole blocks of octopus, but cutting the inside of the jar could cause great frustrations, such as those of building the boat in the bottle.

Jarit, katia maccari
Jarit, katia maccari

Day 4: Thursday

I had a full-bodied breakfast, and in any case I have to stay all day in a rickety-computer position.

Today I choose a light jar: pumpkin cream, Jerusalem artichoke, nails with nepitella, smoked bacon oil signed by Katia Maccari (one star at I Salotti del Patriarca, Chiusi).

Pass, lunch break disappointment that I drowned with a glass of wine. The Jerusalem artichoke was raw, the cream too sweet, insipid, the nails tasteless.

This time I went wrong: 13 euros throw yourself.

Antonella Ricci, Jarit
Antonella Ricci, Jarit

Day 5: Friday

Skinny Friday, as a reactionary tradition has it. The cream of dried broad beans, mussels, turnip greens, extra virgin olive oil is what you need.

I follow the procedure of the three minutes at 900 degrees, following the script of the last few days, yet something goes wrong.

A small bang in the microwave warns me that a mussel has partially burst, smearing my beautiful jar.

In fact, for this dish, two minutes would have been enough, and the last 60 seconds turned my mussels into chewing-gum.

Cost: 13 euros I am partially satisfied (the cream was good, but the consistency of the mussels looked like a mix between a marshmallow and a cat crunchy). As usual: it will be the beans, but it fills up.

Jarit, Milan, Varese
Jarit, Milan, Varese

CONCLUDING:

- legumes and the like unfasten, acting as a stomach retractor and therefore in the end the jars satiate

- the quality-price, if compared to some midday business lunches, loses on all fronts

- the jars are beautiful and reusable (with these prices, you might say)

- the warnings should include that of recommending a take-away teaspoon (everything is very liquid)

- my colleagues (even the most skeptical and critical) wanted to taste the starred schiscette: I told you that "those in marketing" are watching us …

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