Tag: cheese

the original recipe with step by step photos – Gordon Ramsay’s version

There Onion soup (Soupe à l'oignon) is a first course hot and winter typical of French kitchen; based on few and simple ingredients! the onions are first sliced first sauté in a pan with oil and butter ; then leave stew in a pot with vegetable broth on very slow fire; where is it they will soften turning into one soft, sweet, savory cream that it literally melts in your mouth! subsequently transferred to the crock enriched by toasted bread croutons with gruyere ! A goodness of poor and peasant origins, from licking your fingers! You want prepare it at home? Here is for you Onion soup recipe with all Advice And Tricks illustrated step by step for a result like in the best French restaurants!

Like any traditional recipe, they exist different versions And many variations. What I give you today is there Original recipe from the French onion soup . Taken from my world cookbook.

It's about a very simple preparation, although it will take a while patience to cook the onions! The secrets to a textbook result are: use a excellent broth And waiting for cooking: listen to me do not rush the onions must be very tender and melting! Only then will you have obtained the Perfect onion soup! In this case, I served it with cheese toasted bread; but you can also realize the Gratinated onion soup! or add the cheese on top And let it brown in the oven for 10 minutes!

Just like the pumpkin soup, the mushroom cream or the chickpea soup is perfect for both lunch that for dinner as pamper that warms the heart, believe me even the childrenthey adore!

Onion soup recipe

PREPARATION TIMES

Preparation	Cooking	Total
10 minutes	2 h	2 h and 10 minutes

Ingrediants

Quantity for 3 people
For the onion soup: 500 gr of white or golden onions 1/2 glass of white wine 600 ml of meat broth 5 – 6 tablespoons of extra virgin olive oil 1 knob of butter 3 – 4 bay leaves salt For the croutons (2 for each portion) 6 slices of bread 70 gr of Gruyère or Scamorza a few teaspoons of extra virgin olive oil pepper

Quantity for 3 people

For the onion soup:

500 gr of white or golden onions
1/2 glass of white wine
600 ml of meat broth
5 – 6 tablespoons of extra virgin olive oil
1 knob of butter
3 – 4 bay leaves
salt

For the croutons (2 for each portion)

6 slices of bread
70 gr of Gruyère or Scamorza
a few teaspoons of extra virgin olive oil
pepper

Method

How to make onion soup

First of all, peel the onions and slice them into slices.

In a large saucepan, add the oil and butter, let it heat then add the onions and let it sauté for 5 minutes over high heat.

Then blend with white wine and let it evaporate completely

Finally, add the vegetable broth to the first 3 – 4 ladles, until all the onions and bay leaves are covered:

At this point let it take the stamp and then cover with a lid. Lower the heat and cook for at least 2 hours (the minimum time) Every now and then check and add the broth. The onions must be very soft and creamy. If they are not, continue cooking for another 1 hour!

Finally, towards the end of cooking, prepare the croutons:

First of all, slice the bread, grate the gruyere or the scamorza:

Use a griddle or grill. Toast the slices of bread on both sides and after obtaining crispy surfaces, add 1 teaspoon of extra virgin olive oil to each crostone, let it heat in contact with the plate and sprinkle with grated scamorza cheese or gruyere.

Finally sprinkle with pepper, cover the croutons with a lid and after a few seconds turn off the heat.

The scamorza will melt in a short time.

When the onion soup is ready, add the salt and salt and serve with the toasted croutons.

Yours is ready Onion soup!

onion soup

The dirt, properties, recipes and advice – Gordon Ramsay’s version

There dirty or orobanca it is a herbaceous annual plant, parasitic of broad beans and also of peas. It is typical of the ancient Apulian culinary tradition and is found in fruit and vegetable markets during the period from April to May together with new beans. The plants of this genus are about 50 cm tall, the aerial part of the stem is erect, thin and branched or simple, the inflorescences are spike-shaped or elongated linear raceme with well-spaced or densely grouped flowers.
There species best known is that of the Orobanche Crenata, also known as "Succiamele delle Fave". The term orobanche really means "choke legume”, Referring precisely to the parasitic character it has towards the broad bean plant, which belongs to the legume family.

This plant has a high content of iron, fiber, potassium, calcium and among other things it is an excellent depurative, diuretic, anti-inflammatory and calming.

The orobanche are edible, despite the strongly bitter taste that is usually attenuated with several boiling and many washes.
Before its use in the kitchen, the "dirt" must be deprived of the harder and more woody lower part and carefully washed in order to remove the grains of earth retained by the hair that covers it. To "purge" it from the bitter taste that distinguishes it, you can boil it for about seven minutes, for proper cooking and keep it in a container for a couple of days, with frequent water changes. Finally, squeeze it gently, to ensure that the retained water is eliminated. The shoots of this plant can also be used for omelettes, flans, salads, baked au gratin, as preserves in oil and vinegar, breaded and fried or as a side dish dressed with fresh garlic, some mint leaves, salt and extra virgin olive oil. olive. Finally, very good on pizza, cut into slices.

Last tip, very important is to collect plants only if you are sure of the species to which they belong and away from any kind of sources of pollution and contamination.

Quick and easy salty kisses – Gordon Ramsay’s version

Just like the original sweet recipe, these salty lady's kisses are irresistible, with their unmistakable shape and crumbly texture.

For my salty lady's kisses I used a mixture of "low carb" flour, based on wholemeal spelled and amaranth flour, born from the collaboration between Pur Südtirol, Silvia Gasser, blogger and nutritional coach, and Molino Merano. Organic, vegan and sustainable, thanks to the recyclable paper packaging: Silvis "Feel Good" Pizza Blend it is perfect for preparing pizzas and focaccias… but that's not all.

And the filling? I wanted to give a twist of flavor and spiciness with the chilli mustard from Seibstock Manufactory, a sweet and spicy sauce made with red peppers and chilli cream, produced by hand in limited quantities with fresh Italian products.

But you can experiment with sauces, mousses and creams following your creativity (for example with one mortadella mousse you hate cotechino or simple goat cheese).

post made in collaboration with Pur Südtirol

Salted lady's kisses with chilli mustard

ingredients for 18/20 kisses

WHAT

FOR THE DOUGH

200 g of Molino Merano “feel good” flour blend
80 g of Parmesan cheese
50 g of butter
Salt and Pepper To Taste

FOR FILLING

a few teaspoons of Seibstock chilli mustard

Salted lady's kisses with chilli mustard

HOW TO PREPARE SALTED BACI DI DAMA

In a mixer I poured the flour, the cold butter cut into cubes, a pinch of salt and pepper. I blended until a sandy mixture was obtained, then I added the Parmesan cheese and a couple of tablespoons of very cold water. I blended again for a few seconds, so as not to overheat the dough.

I transferred the mixture onto a pastry board and divided it into balls, for a total of about 36/40.

I placed each ball on a baking sheet lined with parchment paper, spacing them at least 2 cm from each other. In a hot static oven, 180 °, I cooked for 25 minutes, on the lowest shelf.
Once lightly browned, I let them cool on a wire rack.

I spread a layer of mustard on the flat side of half of the balls, closing each half with a smooth one, creating the typical shape of a lady's kiss.

Click.

Salted lady's kisses with chilli mustard

PUR SÜDTIROL – THE SOUTH TYROL TASTE MARKET

This recipe was created to interpret the products and flavors of South Tyrol that can be found at Pur Südtirol, the South Tyrolean flavors market.

In South Tyrol they are found 5 points of sale (Merano, Bolzano, Brunico, Lana and Bressanone) and an online shop where you can choose from over 2700 products, carefully selected from the best producers of this splendid region. Pur Südtirol supports small businesses, which favor quantity and massive production, care for quality and sustainability at every stage of the production process, thus enhancing the precious tradition of this territory and its indissoluble bond with the surrounding nature.

A care that Pur Südtirol itself puts into distribution, choosing recovered or low-impact materials for packaging, such as former wine cartons, used to protect the most fragile products, or recycled virgin wool used to keep products fresh at the desired temperature.