Daniel Canzian and the recipe for livestreamers

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The turbot of the chef Daniel Canzian created for livestreamers
The turbot of the chef Daniel Canzian created for livestreamers

It has a strong propensity to communication, a dose of narcissism. He is passionate: he must involve the public … I am not referring to Daniel, the chef who conceived and cooked the recipe inspired by the theme of this week, which is the Live Streaming.

I refer rather to the personality of the Live streamer, or the average user that uses the live streaming steadily. For further details, read the post HERE.

Rossella Canevari chef Daniel Canzian
Rossella Canevari chef Daniel Canzian

These are the characteristics on which the chef Daniel has devised the recipe:

  • it has a strong propensity to communication
  • a dose of narcissism
  • is passionate: he\she must involve the public
  • it is able to create content
  • he\she is in recognition search (which generally has not)
  • he\she lives a life that want to share

Here you will find the video of the first episode of #Mangiatech, the column I edited for Livestreaming Italia.

TURBOT STEWED WITH CARROT AND GINGER

Ingredients for 4 people:
1 roar 1000+
N 1 carrot forelock
N 1 purple carrot
N 1 white turnip
100g cartoon fish
50g butter
30g white wine
50g ginger juice
salt

Method:
Filletting the turbot: getting fillets 120 g each.
Peel the carrots and cut them into slices 1 mm.
In a saucepan melt the butter, add salt and do the turbot “merge” slowly without burning the butter.
Wet with white wine, let it evaporate and then add the fish stock. Simmer just 2 minutes then remove the Turbot from the pan.
Reduce the sauce and flavor with ginger juice and salt if needed.
Add a few drops of lemon juice.
Replace the Turbot lay over the carrots and serve.

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