Tag: bubbles

Because the piadina makes bubbles – Gordon Ramsay’s version

Carbonara when it was invented

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Why does the piadina make bubbles? This seemingly simple question hides behind it a world of culinary chemistry and tradition that has its roots in the history of Italian food and wine. There piadinaa symbolic dish of Romagna, is loved for its versatility and its unique flavour, but they are precisely the bubbles which form during cooking to give it that characteristic texture that we appreciate so much. Understanding the reason for this phenomenon is not just a curiosity for cooking enthusiasts, but is essential for anyone who wants to master the art of preparing this food, guaranteeing the perfect result every time.

Because the piadina makes bubbles

The formation of bubbles in the piadina during cooking is a phenomenon that can be explained through food chemistry and a little physics. When the piadina is placed on the hot plate, the water present in the dough begins to heat up, turning into steam. This steam, trying to escape, pushes the dough upwards, thus creating the characteristic bubbles.

Another key factor is the presence of bicarbonate or chemical yeast in the dough, ingredients which, reacting under the action of heat, produce further gas, contributing to the formation of bubbles. It is interesting to note how the Romagna culinary tradition has been able to exploit these chemical reactions to obtain a piadina with an unmistakable taste and consistency.

There quality of the flour used and the relationship between the ingredients they are equally crucial. A flour with a good gluten content favors the elasticity of the dough, allowing the bubbles to expand without breaking, thus keeping the piadina soft and crunchy at the same time.

For those interested in trying their hand at preparing this dish, here is a detailed recipe: Flaky Piadina – Recipe.

In short, the formation of bubbles in the piadina is not only a pleasant visual effect, but is evidence of a perfect harmony between chemistry, physics and culinary tradition. As we have seen, obtaining the perfect piadina requires attention and care in the choice of ingredients and their processing, but the final result is undoubtedly worthy of the effort.

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Gluten-free chiacchiere (crumbly and with bubbles!) Tavolartegusto – Gordon Ramsay’s version

gluten-free chiacchiere - Recipe by Tavolartegusto

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The Gluten-free chatter I’m a new version of the classic Carnival dessert, perfect for celiacs , intolerant or simply those who don’t want one lighter preparation! In fact in this case, it is used gluten free flour specific for fresh dough instead of that 00, more protein and digestible. The procedure is the same you get some thin sheets who then come fried! Believe me they come crumbly And full of bubbles be careful though follow all my advice And little tricksfor a dough that doesn’t split or crumble! Alternatively, you can also bake your gluten-free frappes for a result light ; but they will be inevitably more biscuity!

gluten-free chiacchiere - Recipe by Tavolartegusto

At this point I enjoyed swallowing the preparations: you enjoyed the Pizza, the Biscuits, the Apple Pie, the Plumcake! This time I wanted to try to make those too during the Carnival period They’re preparing in all homes who hire a different name depending on the region of Italy: Chatter, Frappe, Galani, Cenci gluten-free! Let’s talk about one simple preparation but for a truly optimal result i there are 2 secrets: first of all use the right flour . After various experiments I recommend it gluten-free flour for fresh pasta + a pinch of leavening agent. And the best combination which makes the dough elastic and workable. Alternatively you can also use the rice flourbut I’ll tell you right away you will have more difficulty to spread thinly without it ‘crumbling’ . Secondly, if you want some gluten-free chatter same as the original ones you need to use the pasta machine. Although alternatively you can roll out with a rolling pin. The thin and uniform thickness will allow you to have gluten-free Carnival Chiacchiere that melt in your mouth which you can accompany with the legendary sweet chocolate Sanguinaccio!

Gluten-free Chiacchiere recipe

PREPARATION TIMES




Preparation Cooking Total
50 minutes 10 minutes 1 hour

Cost Kitchen Calories
Bass Italian 220 Kcal

Ingredients





Quantity for approximately 30 pieces

  • 300 g of gluten-free flour for fresh pasta
  • 40 g of sugar
  • 2 medium eggs
  • 60 g of milk
  • 30 g of melted butter (which you can replace with 30 ml of sunflower seed oil)
  • 2 tablespoons of Strega liqueur (alternatively Rum, Gran Mariner, Grappa or liqueur of your choice)
  • grated peel of 1 large untreated lemon
  • 1/2 teaspoon of bicarbonate of soda (which you can replace with baking powder for gluten-free sweets or savories)
  • 1 pinch of salt
  • 1 liter of sunflower seed oil for frying
  • Gluten-free vanilla icing sugar for garnish

Equipment

Method

How to make gluten-free carnival chiacchiere

First of all, place the gluten-free flour for dough together with the pinch of bicarbonate of soda mixed well together with the sugar and the pinch of salt in a bowl.

Then make a hole in the center and add the eggs, the melted butter, the grated lemon peel, the liqueur and mix with a fork starting from the centre, gradually incorporating the flour from the outside to the inside:

how to make gluten-free chiacchiere - Recipe by Tavolartegusto

Then, once the liquids have been absorbed, transfer the dough to the work surface and begin to work with your hands, kneading, stretching with your hands and picking up the pieces of dough around the surface with a tarot until you obtain a loaf. smooth.

At this point dust with a veil of gluten-free flour and wrap it in cling film.

let it rest at room temperature for 30 minutes.

After the indicated time, divide the dough into 4 parts, taking care to leave the rest of the 3 parts in cling film and dedicate yourself to the first piece.

First of all, always dust the work surface with gluten-free flour and stretch the piece with your fingertips:

how to make gluten-free chiacchiere - Recipe by Tavolartegusto

Finally, form the thin sheets always using the indicated gluten-free flour, following the illustrated step-by-step procedure found in the CHIACCHIERE article

where you will find all the useful tips for rolling out the dough thinly (both with the pasta machine and by hand), cutting the chiacchiere and frying them to perfection.

The procedure is the same. The thinner the dough the more crumbly and bubbly they will be.

Remember that with the same dough you can also proceed to make baked gluten-free Chiacchiere

This is the result for some Gluten-free chatter

gluten-free chiacchiere recipe - Recipe by Tavolartegusto

storage

You can store them at room temperature for about 3 – 4 days, preferably in a cake container.

If you love this type of preparation, also discover my entire collection of gluten-free recipes

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Swiss chiacchiere, More crumbly and lighter than ours, With the secret to making them full of bubbles – Gordon Ramsay’s version

Swiss chatter

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Swiss chatter

The chatter they are popular all over the world and have also had great success in Switzerland. In the foreign country they are called Fasnachtschüechli, an incredibly difficult name. Better to eat them than pronounce them. And to eat them you can cook them easily at home, without having to travel kilometers and kilometres. In fact, sharing the recipe with us on social media Patriciawho despite living far away does not give up this of ours carnival tradition. This recipe makes them incredibly light and crumbly, a must try.

Swiss chatter

Ingredients x 12 chat

  • eggs 2
  • vegetable cream 35 g
  • granulated sugar 15 g
  • rum 10 ml
  • salt 1 pinch
  • 00 flour 230 g
  • peanut oil
  • powdered sugar

Preparation of Swiss chiacchiere

The first thing to do to prepare the Swiss chatter is to beat the cream, eggs and sugar together in a bowl. Work with the help of a fork until obtained a frothy mixture. At this point add the rum and the pinch of salt and give it another stir. Sift the flour and incorporate it one spoonful at a time, being careful not to form lumps. Knead until you obtain a smooth and homogeneous dough. Cover with cling film and let it rest in the refrigerator for 1 hour. Once the time has passed, we move on to forming the Carnival sweets.

Divide the dough into 12 parts and form 12 dots. Lightly flour the work surface and roll out each ball with a rolling pin. They must be thin as possible. Bring the peanut oil to temperature. Before dipping the chiacchiere, test with a toothpick: if bubbles form immediately when dipping, then it is ready. Dip the sweets and rotate themhelping you with the handle of a ladle, to create the classic bubbles. Drain and transfer to a serving plate, then complete with a nice sprinkling of icing sugar. Your Swiss chatter they are ready.

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