Not only home lunches but, given that a period of new closures is ahead, why not treat yourself to a signature aperitif by a great chef to make an afternoon of inactivity more pleasant? That's what he must have thought Daniel canzian, the Milanese chef of a thousand inventions, heir to the great Gualtiero Marchesi. So here is that onDaniel Canzian's e-shop The brand new Aperitif Boxes for two make their appearance in the restaurant.
The first is Ancestral&Caviar, designed for a premium experience. The prized Adamas Selezione Emporio DanielCanzian caviar is in fact paired with delicious flaky bread and chive butter. To toast there is a bottle of Ancestrale Due Valli, a wine that expresses Daniel Canzian's deep bond with his homeland. A personal project that the chef has created with two dear friends to enhance the uniqueness and prestige of the Conegliano-Valdobbiadene DOCG grapes.
The second Aperitif box purchasable on Emporio DanielCanzian is the Venetian sushi, a contemporary and all-Italian interpretation of the famous Japanese dish, made with extremely fresh raw materials from the Mediterranean Sea. Composed of goodies and sea bon-bons, it is accompanied by a bottle of Extra Brut Prosecco DOC Masottina. Finally, lovers of the Milanese tradition will be able to order veal Ossobuco in gremolata sauce with Milanese risotto at home, choosing whether to receive it ready to taste or to regenerate. All menus can be purchased on Emporio DanielCanzian, in section "complete menus".
Among the new recipes of the DanielCanzian at home menus and the Aperitif Boxes, there are numerous quotes from dishes from the gastronomic tradition of the Veneto. Moscardini alla Veneziana, for example, are served in a winter guise after being cooked in their own water and flavored with rosemary. The timut pepper then adds a sour note on the very pleasant finish, which tends to degrease the palate. The cuttlefish, at its peak this season, are instead used by Canzian to prepare the classic black ragout, served together with the egg inside the shell. Granseola, the great pride of Venetian cuisine and among the finest crustaceans on the market today, is also the protagonist in the Venetian Sushi proposal.
As a child, Daniel ate it steamed and seasoned simply with salt, pepper, oil and lemon. In the home menus he proposes it with the same cooking, seasoned with a touch of mayonnaise, its coral and accompanied by wholemeal bread chips. Also absolutely new is the Snail, a ragout of snails and artichokes placed inside cooked pasta shells, finished with grated pecorino cheese and lightly baked in the oven.
To make the dish even more delicious, they are served with fried and crunchy artichokes alla giudia. Finally, the Adriatic Crab featured in the Tizio menu recalls the traditional "Granciporro in cocotte", made contemporary by a Japanese-style rice dipped in the cooking water from the crab, butter, water and rosemary. Everything is placed inside the carapace and finished in the oven enclosed in clay, to keep it at the right temperature for home deliveries.
