Risolì, Italian Pride.
In line with our philosophy, strictly based on offering high quality products through collaborations with Italian companies, we are pleased and honored to include the Risolì brand in our range.
The Risolì company was born in 1965 on the impulse of the founder Alfredo Montini.
From the outset, the goal was to gain reputation and share in the quality cookware market.
Today Risolì is known for the quality of its products, sensitivity to design and attention to image.
Alfredo was first joined by his wife Marilena and later by his children Cristina and Andrea, helping to make Risolì a company with a healthy Italian industrial tradition.
In the factory of over 10,000 m, all stages of production are carried out entirely from the raw material to the finished product.
Each stage of the production process is performed with the certainty of constant control, thanks to highly advanced machines that allow precise monitoring of efficiency, quality and performance indices.
The Risolì company has been certified Uni en ISO 9001 since 1994.
The Risolì company has obtained the international certification TUV No. Z1 08 03 66307 001 for product safety.
RISOLÌ cooking tools are made of high thickness (5/8mm) CAST ALUMINUM, with non-stick coating.
The use of the best materials guaranteed according to the FOOD standard and the accurate manufacturing with hand finishing piece by piece guarantee the HIGH QUALITY of the RISOLÌ products for a long life (uni.en iso 9001:2008 standard).
They are ideal products for HEALTHY and DIETARY cooking (low fat) and EASY to clean thanks to the non-stick coating.
For us Risoli' is not just a supplier but above all the guarantee of quality and professionalism essential qualities to generate the most important thing of all, the satisfaction of our customer.
Squid curls with asparagus in balsamic vinegar
Cooking technique: sauté cooking.
Cooking method: sautéed with oil .
Main cooking tools: Deep frying pan with a non-stick aluminum handle .
Other cooking tools: Stainless steel bastardella .
Ingredients:
Cleaned squid n.3
Extra virgin olive oil to taste
Asparagus gr. 100
Balsamic vinegar 30 g
Salt and Pepper To Taste
Egg yolk nr.1
Mustard gr. 5
Preparation: in a steel bowl with the help of a whisk, dissolve the vinegar with the salt and slowly pour in the olive oil, egg yolk and mustard until you obtain a smooth sauce.
Peel and cut the asparagus into sticks. pour a drop of extra virgin olive oil into the non-stick pan.
Sauté the asparagus keeping them crunchy and arrange them on the plate.
In the same pan, sauté the squid with a drop of oil.
Arrange the calamari on top of the asparagus and drizzle with the balsamic vinegar sauce.
The pan used for cooking is the 2111MRI model diameter from 20cm. at 28cm. It is part of the line used by aspiring Master Chef cooks. Find it on:
http://www.pentoleprofessionali.it/cottura-a-induzione/pentole-in-argento
• Ideal for sauté cooking with a little oil
• Sauté with sauces
• Caramelize fruit
• Browning of small pieces
• Good durability if used correctly
Due to its excellent handling and wide flaring, it is a tool mainly used for sauté cooking and creaming pasta. The good thermal conductivity also allows the preparation of caramelized products. It is also suitable for the preparation of foods that require the use of little fat without the ingredients sticking to the bottom. Never leave the tool on fire with nothing inside. Avoid using knives and sharp tools during preparation. When washing, do not use steel wool and do not scrape.
First chapter of " Choosing the right pot ". Today we talk about aluminum pans.
Aluminum pots are suitable for any type of cooking in which the heat is transmitted to the food directly in contact with the walls of the container ( brazing, roasting, oven cooking ), and are ideal for slow cooking over moderate heat, it happens that they are often also used for sauté cooking.
The aluminum pans are in fact characterized by excellent thermal conductivity, by a great convenience guaranteed by an exceptional quality / price ratio.
They allow considerable energy savings in the use of the hob and are very quick to wash. If the pan is of adequate thickness, it has excellent resistance to impact, abrasion, thermal shock and corrosion . It also needs no maintenance.
They are very light thanks to their low specific weight, which should not be underestimated for those who handle cooking tools for a long time as happens in the professional field.
They are particularly suitable for induction cooking if a ferritic steel disc is applied to the bottom.
On the other hand, they are not suitable for storing already cooked foods, especially if they are acidic or salty.
Some useful advice:
