People of the Fud last episode: list of definitive dishes based on vegetables
People of the Fud last episode: list of definitive dishes based on vegetables

Video: People of the Fud last episode: list of definitive dishes based on vegetables

Video: People of the Fud last episode: list of definitive dishes based on vegetables
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And so we arrived at the last episode. After 5 weeks of extreme diffusion on these screens, 20 heroic foodbloggers interviewed on webcam and as many great typical products, Gente del Fud, the web series by Dissapore, greets you with the video N ° 10 dedicated - drum roll - to vegetables.

Before launching the challenge to the sound of onions and tomatoes, I would like to greet all the people who collaborate every day to expand the contents of the most gay site on the planet. But how which one? Fud people, of course.

Thanks to the participation of foodbloggers, the site opened a few months ago is a candidate to become a kind of gastro-Wikipedia. Do you know how many typical Italian products and recipes are there? Impossible, there are too many, many of which are at risk of extinction. If you are the author of a foodblog and want to help catalog them, contact the Gente del Fud Community Manager, subscribe to the site and propose the recipe, product or small producer you would like to talk about.

And we come to the last three protagonists: Annamaria Pellegrino of the blog La cucina di QB and the two authors of La Banda dei Broccoli, Antonella and Agnese (former competitor of Masterchef). The so-called “broccoli” have chosen a particular type of tomato, the Torre Guaceto flask: thin skin, singular shape, juicy and sweet. It is grown in the municipalities of Carovigno and Brindisi. Annamaria, on the other hand, is crazy about the red onions from Acquaviva. Like the fiaschetto tomatoes, this variety of onions is a Slow Food Presidium of the Puglia region. They are flattened on the sides, fragrant and sweet.

Without further ado, here's the question. What's the best way to enjoy onions and tomatoes?

My 2 cents: not being able to eat the fondant onion of Salvatore Tassa, chef of the Ciociare Hills of Acuto every day, I love to cook sweet and sour onions or gorge myself on French onion soup, the one with a quintal of butter, gruyere and croutons of bread.

In the absence of a private supply of Tomatoes with Sauce by Pier Giorgio Parini, chef of Povero Diavolo di Torriana, the best way to cook the good tomato and make a sauce with a clove of garlic, a drizzle of oil and basil.

Now it's your turn: what other recipes you would like add to mine to create a indisputable list of dishes set on onions and tomatoes? Don't be like me, be original and if you feel like it, put the recipes in the comments.

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