All posts tagged: metti una sera a cena

Wild herbs and beauty of the Venetian lagoon

by Anna Gilchrist Sant’Erasmo is one of those places that is known by few but known very well by those few. Just a stone’s throw away from the well-known Calli and Campos of Venice’s bustling center (click here for Vaporetto information). However, it remains relatively untrodden because despite being an integral part of the history of Venice and its inhabitants, the Islands can be an intimidating prospect without the knowledge of what to expect. That is what we went to discover. With the confident eyes of Tiberio we learnt about the hundreds of vegetables and plants that naturally thrive in the unique environment of the Lagoon and are currently under appreciated. As we walked amongst the towering herbs and uncut flowers the inspiration for recipes was palpable and it is unbelievable to think that they still remain such a mystery to most of us.   From just the one afternoon that we were lucky enough to spend cycling around, we encountered countless characters, all with their own role and stories about the Island. Unfortunately when we arrived …

“COMING HOME” – our cooking installation and performance for the exhibition “homecomings, etc 2” in Berlin

“Coming Home”; a cooking installation and performance that took place last 27th of October at BOX Freiraum in Berlin, that we made for “homecomings, etc 2“, curated by Cassandra Edlefsen Lasch and Annabelle von Girsenwald.  Our own table and lamp as installation, while serving “Pasta e Fagioli”, a traditional dish of our region, Veneto.

Dinner on Friday the 20th of February almost FULLY BOOKED! LAST 2 SLOTS AVAILABLE

Our next dinner Friday the 20th of February is  almost fully booked after only one day…! The last 2 seats are available: contact us to join us! So happy to have received already a lot of reservations for our upcoming supper club events in Berlin…check out the next dates to book your seat here thank you All! lots of love Chiara&Marco Metti una sera a cena Supper Club

When Piemonte meets Veneto

It’s “Radicchio season”, but more especially it’s the time of the year when you can enjoy one of the most interesting and tasty vegetables of our region, Veneto: we are talking about Radicchio di Treviso “tardivo”. This amazing vegetable was created in the 19th Century by a Belgian agronomist, Van Den Borre. The tecnique to obtain the look of the Tardivo is called Imbianchimento (whitening): the vegetables are harvested late, then put through a forced second growth immersed for 15 days in tanks filled with spring water at a temperature of 13° in a few light. This makes the plants grow again, become intensely red with their long white “fingers”, blooming excactly like flowers. It has a delicate and at the same time intense unique bitter taste. It’s perfect roasted in the oven, raw in a salad, to make Risotto…today we’ll serve it roasted in the pan with hazelnuts and another great product from the Northwest Italy: the Tomino Boscaiolo, a delicious cow’s milk cheese from Piemonte. Roasted Radicchio Tardivo di Treviso, Hazelnuts, Tomino Boscaiolo …

Nice to be back…fresh market delicacies #1

It’s nice to be back..and to get these amazing fresh seasonal ingredients that only in some areas of Italy you can find and enjoy. This particular kind of “Broccoli”, for instance, is a very special type of broccoli that you can find only in Vicenza: they grow on the hills of a small town called Creazzo. Goethe, when was here during his Italian journey in the 18th C, describes women carrying baskets full of them on their shoulders to sell these vegetables to the local market. You can make so many different and delicious dishes with these so simple, but tasty vegetables..last night we made a soup adding also potatoes, onion and…Gorgonzola! “Broccoli Fiolari” Soup with Gorgonzola for 6 servings 500 g Broccoli Fiolari (or Broccoli) 1 red onion 3 potatoes salt/pepper/extra virgin olive oil 1 lt vegetable stock    Rinse well the broccoli and cut the ends. Chop them and put them in a casserole with the onion and the potatoes (also chopped). Cover the vegetables with the stock and cook them until they …

Roasted beets, carrots and potatoes with apple and Balsamico

This is our version of the classic roasted beets and roots with apple and chili. For 4 Servings Carrots, Beets, Potatoes, Onions, Sweet potatoes, Apples Chili Rosmary Balsamic vinegar olive oil, salt & pepper Preheat the oven to 220° Cleanse and cut vegetables, in slices or sticks put them on the baking tray with some salt, pepper, chili and rosmary. Drizzle with olive oil and Balsamic vinegar Cook them in the oven until they are roasted. Serve them warm and add some Olive oil if necessary. This is great with goat cheese and toasted bread!

Orange and Artichokes. Some like it raw!

Last Friday we really enjoyed shopping at the local market, where we found just amazing fragrant and sweet oranges and some fresh and delicious artichokes called “Violetto di Sicilia”. With few simple ingredients (but you need them to be absolutely good, fresh and…in season) you can make a very tasty (raw and vegetarian) appetizer, in a more interesting version of a traditional artichoke Carpaccio, seasoned with orange juice and honey…yummy!!! Carpaccio di Carciofi con vinaigrette al miele e all’arancia, Parmigiano     Artichokes Carpaccio with honey and orange vinaigrette, Parmesan leaves For 4 Servings 3 very fresh artichokes lemon 1 orange (juice) honey, salt, pepper extra virgin olive oil parmesan Cleanse the artichokes removing leaves until it’s soft. Cut the end, remove the stem, and cut the artichoke in half. make the same for all the artichokes left. Put them in a bowl with water and lemon juice (this way they will not turn black). Slice the artichokes thinly, season them with salt, pepper, olive oil and a vinaigrette made with orange juice and honey. Add some …

Autumn Leaves, Mussels and Sparkling wine

It’s (f)all folks :)..and this is more than just a melancholic and cosy season: it’s one of the best times of the year to enjoy clams! It was my sister’s birthday, and for lunch we decided to make a classic: Peppered Mussels ..so yummi! So, this is what you need if you want to make this very simple but extroardinary, tasty and delicious appetizer, that can be actually also served as main course. for 2 persons 500 g of Super-fresh mussels, garlic, persil, pepper (and chili), olive oil, bread..a nice glass of Prosecco! Wash the mussels with running water, rubbing them to remove any deposit. Put olive oil, garlic and chili in a frying pan and just fry over low heat. Add the mussels and wait for them to open.When they start opening, add half glass of Prosecco, cook them for 2 minutes, add some persil and olive oil: they are ready. Put some oil in another pan and toast the bread in slices.          Enjoy this great dish…it will make you …

Autumn salad with figs, raw ham, goat cheese and hazelnuts

Let’s have a bite of Autumn! It’s time to play with seasonal ingredients and warm, intense flavours in this time of the year. This “salad” is a variation on the Italian classic “Prosciutto e Fichi”: we added hazelnuts to give  the dish a crunchy texture and creamy goat cheese. It’s a last minute appetizer, fancy but easy to prepare and most of all…delicious! For 4 persons 4 black figs 8 slices of raw ham wild salad edible flowers fresh goat cheese honey peeled hazelnuts salt & pepper Extra virgin olive oil Wash and prepare all the ingredients: cut the hazelnuts, figs and the prosciutto slices. In a bowl, mix goat cheese and honey until creamy and smooth, you will use this mixture to make small “quenelles” to finish the salad simply using two tea spoons. Put the wild salad on the serving plates, trying to make a nice background for all the other ingredients. Then add ham, figs (we suggest to season them with some honey as well ;)) flowers and the small goat cheese …

Last Suppers before Summer :)

Dear Friends, we are taking a break of three months starting from June to come back to Italy…getting by the way new inspirations and ideas 🙂 Our next, “last” events before we leave for the summer, are planned for MAY: the 9th (almost fully booked) and the 23rd. To make a reservation and book your seat at our table, just write us at musacberlin@yahoo.com See you there! Have a great week 🙂   Metti una sera a cena SupperClub Berlin  

Special Christmas Dinner at PETRARCA’s, Mitte – Berlin

Dear Friends, we are glad to announce that we  hosted a very special Christmas dinner Saturday 21st December as guest chefs at Petrarca’s, a brand new cosy and unique Italian restaurant in Berlin Mitte. Here are some sneak peek of the evening!   Zucchini carpaccio, Parmesan leaves, Black Truffle from Tuscany   Metti una sera a cena SupperClub- Berlin  

Metti una sera a cena at MUSE, Berlin

Dear Friends, we are pleased to announce that Saturday 23rd November we have been guest chef at MUSE, Berlin. Thanks to Caroline, Kristy, Dave and Tobias for asking us to cook there that evening! “Last Saturday, we hosted Berlin’s Italian supperclub ‘Metti una Sera a Cena‘ at Muse. Chiara and Marco, the brains (and beauty) behind the supperclub, took the opportunity to test out some of their new creations. I think I can safely vouch for everyone who was there, and declare them a success!!” (Kristi) read the full article here  Metti una sera a cena Berlin SupperClub photo by Kristi Korotash

Missing Summer…a bite of France

It was one year ago when we enjoyed a very nice holiday in the South West of France, in Aquitaine, after being in Paris for a pop up shop event with our accessory label MARC ANDERSEN. During these autumn days, we miss so much the ocean, drinking fresh white wine and eating mussels close to the beach…and that amazing atmosphere of other times you can “smell” in Biarritz…enjoy some shoots of this nice trip!

Impressions from our last dinner…

Here we are with some shoots taken from our last dinner on April 27th…a very fresh and tasty Menu. Welcome Springtime! Scallop “au gratin” on chickpeas cream with squeed ink chips Gorgonzola Ice cream with Strawberries reduction Baccala’ in Zimino, purple carrots and wild salad from Brandeburg Mille-feuille with berries and Mascarpone cream, liquorice, flowers