If France prides itself on being the cradle of the culinary art, with its starred and elitist gourmet restaurants, Italian cuisine would be the favorite of the greatest number, throughout the world… Highly regionalized on its own territory, it has been exported to America or Australia by Italian immigrants in its most consensual form (meaning, pasta and pizza). It is an affordable cuisine, based on wheat, enhanced with vegetables, herbs, marine products and a lot of cheese, parmesan in the lead. Accessible and friendly, it can be shared, adapted, speaks to everyone, in all languages and to all ages.
In Paris, Italian brands are flourishing. From the resounding success of the Big Mamma group’s addresses to high-end grocery stores like Rap, including bistrattorias and other designer osterias, like Giovanni Passerini or Simone Tondo…
These are sometimes places as big as pocket handkerchiefs, or even chic restaurants launched by French chefs – we think of Piero TT by Pierre Gagnaire or Altro Frenchie by Grégory Marchand. Everyone gets involved, constantly revisiting a cuisine that is both simple and rich in stories and tastes, moving and moving, which allows itself to be remodeled without ever losing its identity. As proof, these six proposals from Italian cooks based in France, who reinvent a recipe around a flagship product.
Cucumber risotto
At the helm of her pocket bistro Il Bacaro, in the 11th, Eleonora Zuliani cooks fine cuisine with flavors from Veneto and Friuli. A great artist of tasty broths and subtle risottos, she prepares a summer version with her favorite cucumber cut into strips, the variety battaglione (Or barattiere, in Puglia), a round, firm and quite sweet fruit, with a melon taste.
For 4 people
3 small organic cucumbers, 1 battaglione cucumber from Sicily, ½ bunch of dill, 1 clove of new garlic, 3 tbsp. to s. olive oil, 240 g carnaroli rice, ½ glass dry white wine, 80 g butter, 40 g grated parmesan, 1 drizzle of olive oil, salt, pepper, 40 g nduja ( spicy Calabrian sausage).
Broth : 1 carrot, 1 stalk of celery, 1 onion, 1 bay leaf.
Preparation Peel the cucumbers and remove the seeds with a spoon. Prepare a coulis, by mixing the skins and seeds with the garlic, dill and a pinch of salt, set aside. Cut the flesh of the cucumbers into 1.5 centimeter cubes. Season lightly with salt, set aside. Cut the cucumberbattaglione in half, remove the seeds, cut into strips with a mandolin or vegetable peeler and set aside in a cool place. Prepare the broth in a large pot of cold water (or use a previously prepared vegetable broth) and simmer for 30 minutes. Keep warm.
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