#fusion italian

[xrangel]

Aquila Review https://goo.gl/maps/tWPjEmoP5hGfVu5r5 Recommended by the Thailand Michelin Guide, Aquila is a small Italian restaurant with Thai fusion that perfectly combines the elements of home and fine dining. When picking restaurants to go to, I was hesitant to go to Aquila because I did not have an extreme amount of faith in the newly added elements of fusion cuisine to work, preferring traditional, authentic recipes. But, after my visit, I was glad I did. Prior to walking into the restaurant, I contacted them on Facebook and was met with a fast, efficient response. Upon entering the restaurant itself, I was shocked with the small size of the space, occupied by around four sets of table for four. However, the place was well-furnished with steel tables and wood chairs. I ordered the parma ham melon (190 Baht), Phubase's truffle gnocchi is here (350), snow fish (690), and the 1960s tiramisu. Prior to the meal, a basket of bread was served with, I am glad to say, a small dish of room-temperature butter, which is actually a rarity to see in the European restaurants I've been to in Chiang Mai. The parma ham melon came as a part of the chef's tasting menu, which provides the a la carte price of each dish. On the dish was balls of melon, tomato with a slice of parma ham on top, with the addition of raisins, feta cheese, sunflower sprouts, and olive oil. These new additions allowed each bite to be filled with contrasting flavours - saltiness, sweetness, and acidity. Next was the truffle gnocchi. As a person who previously despised the musky, sulphureous aftertaste of truffle, this dish has completely reversed my opinion. One sniff of the creamy mushroom sauce had me sighing in contentment. Each piece of gnocchi was nicely pan - fried. Paired with the mushroom sauce, the dish became something that would comfort both the stomach and the soul on a cold autumn day. However, in the summer day I was eating this in, the amount of fat in the dish made me feel slightly queasy. My favourite, the snow fish, utilized the concept of balance just perfectly. A firm piece of pan-fried snow fish is served in a plate full of sour, slightly spicy broth that was so good it could be a signature dish by itself. I am guessing the soup is a Thai twist on an Italian recipe, as it contained slight similarities with the iconic tom yum broth. The addition of the soup is a perfect counterpart to the slight fattiness of the fish. In truth, I usually regret ordering fish at European restaurants due to the overwhelming fattiness of the fish, making me glad I picked this restaurant out of other authentically Italian ones. Finally, the tiramisu. At that point, I was feeling slightly queasy, but I powered through. I did not regret it. Each bite was filled with creamy decadence, balanced with the aroma of coffee and slight hint of rum. The food was absolutely phenomenal and the staff were friendly. Aquila is highly recommended to anyone. Whether you're looking for a casual meal or fine dining, Aquila has something for you.

[fullcravings]

Cannoli Cake

[gl1tchy-4rt]

Request n° 1!!

By @toastedjeans!

Meet Gussepino the Italian Fusion!

Half Gnome, Half Italian, with 75% of Being Okay and 25% of Anxiety :D (Thanks to Gustavo of course, that man is a sunshine)

A really good chef and an extremely strong individual, not only is he stronger than Peppino, but he can deal with his anxiety better than Peppino

Gussepino can understand both Brick and Fakey, he can't ride Brick tho (he is too large and heavy) but he can Carry Brick!

The top set of Hands belongs to Peppino and the lower ones to Gustavo, while both halfs of him work as one in unison, sometimes they interact separately (one half can talk to the other inside of Gussie's mind)

Sometimes he hold hands with himself.

Awww big cute Italian man :)

Oh and by the way, if you manage to make him angry, remember that you are making both Peppino and Gustavo angry....

Idk how you are surviving this...

Anyways Buh-bye!

Have fun everyone!

And see y'all next time!!

[carlyraejepsans]

smelled something that my brain mistook as cooked veggies and had an instantaneous craving for udon noodles so animalistic and visceral i think i know what a boner feels like now

[lunarianbeams]

fighting for my life but nothing a tiramisu and a cappuccino can’t fix ☕️

[thelcsdaily]

Spaghetti with Meat Sauce and Hot Dogs

Pasta is one of the world's simplest foods to cook. Spaghetti is the most popular variety of pasta. It is a dish that is eaten so regularly. One of life's most affordable indulgences is it.

“Food brings people together on many different levels. It’s nourishment of the soul and body; it’s truly love.” – Giada De Laurentiis

[br1ghtestlight]

very early bob's burgers promo described bob as a "third generation restuaranter" and years later loren bouchard said "there's technically nothing in the show to disprove that so i guess it could be true" and i took that as actual gospel

[vladimir777sk]

🎸 Sting and Dominic Miller - Shape Of My Heart - Live Vintage

[despairvb]

I CAN'T TAKE THIS DAMN SHOW

I WENT TO THE DOCTOR AND HE PUT A TONGUE DEPRESSER IN MY MOUTH AND I COULD NOT LOOK HIM IN THE EYE.

Thank goodness my doctor is a little old goblin man. If my doctor was attractive i would have problems.

That damned hot bitch. HE HAS A TATOO IN THIS DAMN SHOW THAT SAYS "COME PLAY WITH ME"

Boy I'd-

The say I would take that fake tattoo from his chest with my mouth like he's a fruit roll-up

The way I would turn into nelliel tu odelschwanck, and eat his entire being?

[salad-of-potatoes]

Thinking so much about a Mario Bros. fusion. I’ve seen fanart for it years ago- but in the context of the movie:

Them fusing during that forehead-bump hug!! This is the longest they’ve been apart from each other- emotions are high- and their emotions are so synced with happiness when they reunite!!

 Also recontextualizes the whole “Nothing can hurt us as long as we’re together” bit.

[video-recipes]

Pistachio Tiramisu

ssscuisine

Ingredients:

2 cups heavy cream

⅓ cup pistachio spread

½ cup sweetened condensed milk (adjust to taste)

A few drops of green food coloring (optional)

~2 cups Mascarpone (475g)

measurements in the caption

2 cups of your favorite espresso coffee

(I used @Nespresso pods)

3 tbsp pistachio spread

Ladyfingers (number depends on the dish you use, I needed ~30 biscuits)

~1 cup of crushed pistachios

[fullcravings]

Vegan Cannoli Cake

[harveythewendigo]

Ladies, gentleman and everything else. I present to you the pinnacle of American Italian fusion cuisine and a pinnacle of culinary food in general. I present to you

The spaghetti-burger. It's spaghetti sandwich between two garlic bread hamburger buns.

It's good for the soul and your inner child.

[smackdownhotel]

Tonight’s Special

Crunchy pepperoni and cheese 🧀 pizza 🍕 nachos

[silverovaskitchen]

Food #002: Porcini and chestnut risotto (with a fusion twist)

MADE: 07 MAR 2023

Before anything, yes, I have a favorite bowl. I mean, who can resist the meow? 👀

Alright. So. When I made this, I had a revenge to take. The last risotto I ate before that (in a supposedly fancy restaurant!) was b l a n d —and I hate bland.

Hence, my mission here was to make a risotto that could be fancy AND not bland. Oh, and to use the jar of chestnuts that had been sitting in my pantry, too. I mostly based my recipe on this one, this one and a tiny bit of this one, but I did add some twists of my own... so please, Italian people, don't kill me for what I'm about to disclose 🙃

INGREDIENTS

250 g risotto rice (arborio/carnaroli)

30 g dried porcini mushrooms

1 cup (250 mL) porcini soaking liquid (see in recipe instructions)

2 1/2 cups (625 mL) vegetable broth (I used a cube of unsalted broth + water)

12 crumbled cooked chestnuts (+ some whole ones to serve)

1 or 2 shallots

1/2 cup (125 mL) sake (as a replacement to the traditional white wine, because that's all I have in my teetotaler's pantry)

20 g pecorino romano (it should be parmesan, but there are only very few cheeses I like and parmesan isn't one of them)

30 g butter (optional)

salt & pepper

olive oil

chopped scallion (to serve)

sanshō (Japanese pepper, to serve)

DIRECTIONS

(Optional) Stir fry the whole jar of chestnuts with salt and pepper for a few minutes, then reserve them. Crumble the 12 chestnuts that will go into the risotto.

Put the dried porcini in at least 1 cup boiling water for 10-20 mins. In the meantime, you can prepare the other ingredients (like chopping the shallots for instance)

In a saucepan, combine 1 cup porcini soaking liquid and the vegetable broth. Heat up until it boils and is completely mixed. Keep warm on the stove.

In a saucepan big enough to cook the amount of rice, stir fry the shallot in the olive oil over low heat, until it becomes translucent. Add all the rice. Stir everything and let toast for a few minutes, then add the sake to deglaze.

Add a ladle of hot broth. Gently mix and cook until the mixture starts to look dry. ONLY then add another ladle of broth, etc. (This process is very important! It ensures the starch in the rice gives a nice, creamy texture.)

When there's about half of the broth left, add chopped porcini and the crumbled chestnuts, mix, then keep adding broth ladle by ladle.

When you're done adding the broth and the rice is done, remove the risotto from the heat and stir in butter and pecorino. Salt and pepper to taste.

Serve hot with chopped scallion and sanshō sprinkled on top, as well as whole chestnuts.

Pic 1: showing off my giant ass jar of porcini

Pic 2: if you've never seen a jar of chestnuts, that's what it looks like in my local grocery store

[what-marsha-eats]

Make Italian nachos with homemade chips, creamy Alfredo sauce, all of your favorite Italian-inspired toppings, and plenty of shredded cheese. In order to continue the fusion-food theme, the chips are made with egg roll wrappers.