The Slow Food movement began in the early 1980s in Rome under the leadership of Carlo Petrini, Italian journalist and food critic. This movement becomes protestant and militant, in reaction to the establishment of a McDonalds in the heart of the ancient city. He chooses to call himself Slow Food as opposed to the invasion of "junk food" and fast food.
“It is useless to force the rhythms of our existence. The art of living is learning how to dedicate time to everything. "
Carlo Petrini, founder of Slow Food
If Fast Food rhymes with junk food, foods that are too fatty, too sweet, processed and of industrial origin, meals taken quickly in the street or on the corner of his office, Slow Food advocates a quality diet bringing together these three inseparable characteristics that must have all food: good, clean and fair.
Slow Food is not only interested in recipes, in gastronomy in the art of cooking. She is also interested in the quality of food, where it comes from. She advocates diversity and biodiversity versus the standardization of tastes since the entire planet revolves around the same burger from New York to New Delhi ...
Slow Food worried about the loss of varieties of fruits and vegetables, foods, roots from the end of the 1980s. It began to fight to safeguard the diversity of cuisines around the world. A bet on the way to being won when we see the growth of organic produce, local farmers' markets, and the growing interest of people in knowing the origin of their food? The renewed interest in homemade products, in small dishes simmered during confinement, due to the fact that people want to cultivate their garden and find the pleasure of simple things.
The 3 principles of Slow Food
Protect biodiversity, nature and the environment
Respect the producers with a fair price for the remuneration of their work
Promote local products, flavors and local traditions from each culture and land.
Slow Food's values
WELL. Food should be good. A food with a good flavor is the result of the choice of ingredients, the competence of the producers and finally the production methods.
OWN. We must respect the environment. Great importance is therefore attached to cultivation and breeding methods. Each stage of production must protect the ecosystem and biodiversity, in order to safeguard the health of consumers and producers.
JUST. Human working conditions and rights must be respected.
At the Table de la Magnanerie, I enjoy cooking and talking to you about Slow Food. I cook with the seasons, favoring local and always quality products. For example with organic fruits and vegetables from BIOPOP in Saint-Chaptes.
Recently, I have been making homemade yogurts and it is a real pleasure. Little by little, I find new ideas, new recipes, new producers to cook and eat in conscience, because I am convinced that health begins on the plate with healthy and quality foods, which taste and provide some pleasure. Notions that I rediscovered after years of food exploration under the guise of diets (I gorged myself on 0% yogurt and light meals for a long time) and guilt linked to being overweight in my childhood and adolescence.
So here are two ultra-gourmet, slow and comforting recipes for the winter:
- the salted squirrel granola 🐿
- the chestnut fondant 🌰
GRANOLA SALE
Ingredients :
100 gr of Oatmeal
30 gr of almond
70 gr of cashew nuts
20 gr of pine nuts
30 gr of sunflower seeds
1/2 tsp. salt coffee
1 teaspoon of sesame paste
30 gr of olive oil
1 egg white
1 teaspoon of honey
spices and aromatics of your choice: Espelette pepper, paprika, turmeric, oregano, thyme,….
Mix the nuts and seeds, then mix all the ingredients well by hand; spread out on a baking sheet lined with parchment paper.
Bake in the oven at 175 ° for about 30 minutes until the Granola is golden brown.
To nibble as an aperitif, on a salad, ...
CHESTNUT FONDANT
Ingredients :
2 eggs
40 gr of sugar
100 gr of sifted flour
1 C. yeast coffee
80 gr of melted butter
300 gr of chestnut cream
roasted hazelnuts
In a bowl, gradually mix all the ingredients
Line a large round pan or small muffin tins. Decorate the top with the hazelnuts. Bake for 30 minutes at 170 °
Bon appétit and good weekend everyone.