Eight o'clock in the evening.
Hell's Kitchen, Yukihira Dinshiya.
There were many diners sitting in the restaurant, and it looked particularly lively.
Souma Yukihira had a white towel draped over his shoulders, and he was carrying a dinner plate in his left hand as he walked between tables with ease.
Gang was also there to help with the chores, but because his hands and feet were not flexible, he always seemed to be busy, making everyone very busy.
"Agang, dad wants to drink tea. Go and get him a cup of tea."
Dad stuck his head in front of the checkout counter and raised his finger.
"And one more thing."
"Dad wants to eat a green bean sandwich."
Gang just handed the hot tea to his father. After hearing the follow-up request, a look of embarrassment suddenly appeared on his face and he scratched his head. How could he make a mung bean sandwich?
"give it to me."
Xing Ping Soma took the initiative to take over the matter.
After a while, the fragrant mung bean sandwich was freshly baked. Dad drank hot tea and ate his favorite mung bean sandwich. He felt comfortable now.
Different from the bustle here, at this moment Yukihira Joichiro is busy cooking in the kitchen.
Delicious dishes often require seasoning.
Add some olive oil to the water, but don't add too much, otherwise it will be very greasy and sticky.
Then grind the rye corn into flour, pour it into water and stir it. After the grains have successfully turned into corn syrup, add some salt and pepper, a tablespoon of butter and a large amount of Parmesan cheese.
Stir evenly and the whole store will be filled with the aroma of corn soup.
That’s it for perfect, smooth, unadorned traditional Italian polenta.
"smell good!"
A Tsuna looked at the polenta in Uncle Yukihira's hand, and saliva flowed from the corner of his mouth inadvertently.
Although this Italian polenta looks a bit similar to the corn soup my mother once made, it smells extremely fragrant and extremely tempting.
"Here, let's try it first."
Yukihira Joichiro looked at Tsuna in a funny way, then he took a bowl and pushed it to Tsuna.
"Thank you, uncle!"
A Gang took it excitedly, his eyes shining.
"fine."
Yukihira Joichiro rubbed Tsuna's head, feeling indescribable emotions in his heart.
Chuangzhen has been like him since he was a child, he likes to cook, and he also likes to see the happy smiling faces of the guests after tasting the delicious food.
Gang's expression just now reminded him subconsciously of Soma's appearance when he was a child.
He suddenly felt as if he had raised a little son again, but this boy was always messy.
Yukihira Joichiro laughed and shook his head, then lowered his head and went back to the matter at hand.
Let the polenta stand for five minutes to set it slightly. Apply a thin layer of oil evenly on the baking sheet, pour it into the baking sheet, then put it in the oven and let it rest again so that it can solidify into blocks.
While the oven was working, Yukihira Joichiro turned around and picked out a few small tomatoes of good quality in the vegetable basket.
Roasting tomatoes makes the tomato flavor more intense.
The slightly sour taste of roasted tomatoes can bring out the sweetness of roasted polenta.
The combination of the two will enhance the taste.
Add more virgin olive oil to the tomatoes, and then pinch the tomatoes with scissors to prevent them from exploding due to heat after being placed in the oven.
Sprinkle salt and pepper evenly, and then squeeze out the garlic juice. The garlic juice will be absorbed into the tomato the moment the tomato surface is roasted and bursting.
In order to give the tomatoes an almost perfect sweet and sour taste, you also need to add the magic weapon to win - a pinch of sugar, a few drops of balsamic vinegar, and a little thyme as a decoration.
The tomatoes only need a brief roasting of 10 minutes, and now the polenta is ready.
Yukihira Joichiro carefully knocked the baking pan lightly, and the polenta was poured onto the chopping board with a "pop" sound, and even jumped twice with great elasticity.
First divide the polenta into several pieces evenly, sprinkle salt and pepper on the surface, cover with a layer of olive oil, and place it on the baking sheet.
"Stab~"
In the scorching heat, Polenta makes an intoxicating and beautiful sound.
After waiting for 30 seconds, turn it over from the bottom. The beautiful cross-grilled patterns make the polenta look more fragrant.
After the polenta is roasted, the roasted tomatoes on the other side can also be baked.
Then place the tomatoes on each piece of polenta, and sprinkle the remaining grilled juice evenly on top.
But if you think this is done, you would be totally wrong.
The most important finishing touch appears.
——Goat cheese cheese.
It's a salty, creamy texture, with goat cheese placed on top of each piece of polenta and tomato, then sprinkled with some basil.
This [Grilled Polenta with Roasted Tomatoes] is officially completed.
…
He had already heard that Mr. Thompson, the supplier, was very interested in Italian food recently, so he specially prepared this staple dish.
For traditional Italian dishes, the importance of polenta goes without saying.
but……
After all, I am asking for help from others. This dish alone may not be enough, and I should prepare a few more dishes.
How about making another dish of beef cheek with wide egg noodles? This can be regarded as a little surprise for Mr. Thomson.
Yukihira Joichiro thought to himself.
It just so happened that he specially stewed the beef cheek at noon today. Now it is probably completely tender and flavorful. It is just right to make a dish of slow-braised beef cheek with wide egg noodles.
"Chuangzhen!"
Just at this time, Soma Yukihira walked in with the guests' clean plates. Yukihira Joichiro quickly called out to his son.
"Bring out these three portions of polenta. Gang and Dad have been busy all night, so let them rest their stomachs first."
"I know, Dad."
Yukihira Soma nodded, carefully placed three portions of grilled polenta on the tray, and took them out.
"tasty!"
Tsuna ate the grilled polenta in his hand and was so happy that he almost cried.
After entering the mouth, the light crispness with the aroma of corn and the sweet and sour taste of tomatoes seem to bring about some kind of chemical effect, blooming on the tip of the tongue.
This is a completely different taste from the previous corn soup-like polenta.
Being able to be picked up by the uncle really used up all the luck in his life!
Regardless of whether it is cooked by the uncle or Chuangzhen, they are all super delicious and delicious.
In the back kitchen, Yukihira Joichiro listened to the voice coming from the front hall, smiled slightly, and continued to work on the "main event" in hand.
To match the slow-cooked beef cheek, he chose pappardelle, which is an Italian wide egg noodle.
Boil boiling water, sprinkle in a pinch of salt and a small amount of olive oil, put the wide egg noodles in and cook for 3 to 4 minutes.
He didn't rest while cooking the noodles. Instead, he asked A Gang to help bring in some parsley from outside, wash it and chop it into pieces.
After the wide egg noodles are cooked, drain the water from the inside, then sprinkle salt and pepper on the noodles, add a little olive oil, and add fresh parsley leaves.
Then put a spoonful of the slow-cooked beef cheek sauce into a plate, then put the wide egg noodles on top of the sauce, and finally put three beautiful pieces of beef cheek on top of the wide egg noodles, and continue
Pour sauce on top.
[Slow-braised beef cheek with wide egg noodles] officially completed.
…
The next dish to make is the espresso panna cotta with an Italian flavor.
First, soak two pieces of white gelatin in water, then add a large amount of sugar, cream, milk and a small cup of espresso into the pot, then slowly simmer until it is about to boil, then turn off the heat.
Squeeze out the water from the soaked gelatin, then put it into the hot cream and stir until it is completely melted. Then pour the cream mixture into the cup and fill it to the edge of the cup.
These cups, which were used as temporary molds, had also been specially treated by him before - they were washed with cold water.
This will make it easier to separate from the custard later, so as not to destroy the overall shape.
Pick up the cup and shake it gently on the table twice. This can drive out the bubbles in the milk jelly and prevent honeycomb-like holes from appearing, thus achieving a rounded feeling.
Then start making cinnamon crunchy hazelnut caramel chips.
This is the most important point in panna cotta.
If there are no caramel slices, then the panna cotta is just a coffee panna cotta, not a traditional Italian dessert.
First, pour white sugar into the pot and simmer over medium heat until the sugar turns dark golden. Then add the roasted hazelnuts into the caramel, then sprinkle with ground cinnamon, and then let it sit.
solidification.
After the panna cotta has taken shape in the refrigerator, lightly dip the cup into a layer of boiling water to create pressure, so that the panna cotta can be made easily without destroying the shape and overall effect.
was poured out on a plate.
Then cut the solidified hazelnut caramel slices into slices and place them on the custard for decoration.
Elegant and delicious panna cotta is ready.
Just like the grilled polenta before, Yukihira Joichiro also made it for the two handymen and the father.
These three dishes are his ultimate Italian dinner, the appetizer is grilled polenta with tomatoes, the main course is slow-braised beef cheek with pappardelle, and the dessert is espresso panna cotta with cinnamon hazelnut caramel slices.
This is a traditional Italian dinner.
Yukihira Joichiro felt that this was the way to express his seriousness towards Mr. Thompson.
He called Soma Yukihira to handle the next guests' orders in the kitchen, and then he took the meals out himself and sat across from the supplier, Mr. Thompson.
"Oh, it looks great."
Thompson looked at the sumptuous dinner in front of him and raised his eyebrows in surprise.
“Please taste it!”
Yukihira Joichiro smiled and didn't intend to disturb Thompson's happiness while eating, so he just introduced him briefly.
"First, the appetizer, grilled polenta with tomatoes."
Thompson took a bite at Yukihira Joichiro's instruction, and then his whole expression froze.
The fragrance of corn, the sweetness and sourness of tomatoes, and the slight saltiness of cheese form a complex taste in the mouth, which seems to be blended together, but is nevertheless layered, as if the ingredients are fighting in the mouth.
illusion.
The lively texture makes you cheer in your mouth. It obviously contains a variety of ingredients, but it tastes very refreshing. It feels like you will feel dizzy after eating it, making you want to take another bite after one bite.
It is crispy on the outside and glutinous on the inside, and at the same time, the complex taste blends together. This is simply a taste variation composed by a violin.
"This one, slow-cooked beef cheek with wide egg noodles."
Yukihira Joichiro introduced the next dish in a timely manner.
“So tender!”
Thompson opened his eyes wide, with a hint of shock deep in his eyes.
He had never thought that stewed beef cheek would be so tender that it would become juicy.
He had never seen such craftsmanship before.
He pressed the fork lightly onto the beef cheek, as if he wanted to bounce it back. The tenderness and elasticity of the meat far exceeded any meat dishes he had ever seen.
Cut off a small piece of beef cheek and put it in your mouth. The moment you put it in your mouth, you feel that your whole body is wrapped in sweetness, as if it is melting. Even the tip of your tongue trembles from it, which makes people unconscious.
Want to laugh.
Moreover, this beef cheek meat can be cut open easily with chopsticks. It is extremely soft when it is put into the mouth, and you can feel the juices of the meat blooming like an explosion in it without taking a bite.
This is no ordinary cow!
He is an amazing cow!
The mouth is overflowing with deliciousness, and it goes very harmoniously with the wide egg noodles. The sauce is especially rich in flavor, and the taste is so deep that it even gives people the feeling that they can last forever.
Moreover, he tasted it in a daze and found that the noodles seemed to have a slight sour taste, but this sour taste perfectly offset the thickness of the meat and sauce, creating a feeling that he would never get tired of eating.
"What's in this?"
Thompson looked at Yukihira Joichiro in front of him curiously, with no concealment of the excitement in his eyes.
He has never eaten such delicious food.
No!
This is no longer just food made to fill the stomach, this is really the sublimation of cooking!
Rather, this is real cooking!
What he ate before didn't even have the word cooking in it.
"Cranberry juice."
Yukihira Joichiro smiled and his tone was calm.
“I added sour plum juice to the water when cooking the noodles, so it’s a refreshing wide egg noodle.”
really!
Thompson understood.
Soft texture, fragrant beef, rich sauce, and refreshing wide egg noodles...
These elements interact with each other and enhance each other's delicious taste, achieving the ultimate change.
It makes people unable to stop eating, no, they don’t want to stop.
But in the blink of an eye, Thompson finished eating a large bowl of wide noodles, and he said with unfinished content.
"Is there more? I want another bowl."
"good."
Yukihira Joichiro nodded, then stood up and went to the kitchen to bring out another piece of wide egg noodles.
In the midst of the storm, the second bowl of noodles was successfully destroyed.
"This dish is a dessert, espresso panna cotta with cinnamon hazelnut caramel slices."
Milk jelly bomb.
With the slightest touch of the spoon, the custard will tremble, like a milk elf dancing on the plate.
After scooping out a spoonful of custard and putting it into his mouth, Thompson's pupils suddenly widened.
What's this?
Delicious, sweet and soft, it will even give him an illusion - the whole person is filled with a sea of coffee, with a hint of milky fragrance, lingering over it.
Coffee and milk go really well together.
The two of them are like a perfect couple, compromising each other in the collision, you have me, and I have you.
This is a wonderful sublimation!
I obviously didn't drink, but I felt tipsy for no reason.
"Crack!"
Thompson picked up the cinnamon hazelnut caramel slices that were paired with it. The crispness in the mouth, the sweetness of the hazelnuts, and the delicateness of the cinnamon were all well blended together by the caramel.
This is clearly a concord of structure and creativity!
Italy is indeed Italy.
The hometown of music deserves its reputation!
This chapter has been completed!