Tag: cheese

Because the piadina makes bubbles – Gordon Ramsay’s version

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.

Peach: types, properties and benefits, recipes and contraindications – Gordon Ramsay’s version

Peach: types, properties and benefits, recipes and contraindications – Cooking Easy

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Conchiglioni stuffed with meat sauce by Benedetta Rossi. More than lasagna or baked pasta. The first one at Easter that can be done in 10 minutes – Gordon Ramsay’s version

Conchiglioni stuffed with ragù they represent a timeless Italian Sunday dish. It is an appetizing first course, ideal for lunches with family or friends. In addition to being scenographic and delicious, this recipe is incredibly simple to make like all of the chef’s Benedetta Rossi. Stuffed conchiglioni are an authentic delight, a perfect alternative to classic lasagna or baked pasta. It is also ideal to use leftovers from the fridgeavoiding waste and offering something genuine and pleasant to the table.

Conchiglioni stuffed with ragù

Ingredients x 4

conchiglioni 250 g
tomato puree 700 ml
bechamel 500 ml
minced veal meat 300 g
minced pork 300 g
onions 130 g
grated parmesan 60 g
carrots 120 g
white wine 150 ml
water 150 ml
extra virgin olive oil 2 tablespoons
basil
fine salt

Preparation

The first thing to do to prepare shells stuffed with ragù it is chopped carrot and onion. In a pan, pour a drizzle of oil and add the salt, then add the onion and carrot, leaving to cook over medium heat for 5 minutes. Add minced veal and pork, mix well and cook for a further 8 minutes. Add the white wine and let it evaporate over a high heat. Pour the tomato puree and the water together with a few basil leaves. Mix and let cook for 40 minutes. At the end of cooking, let the ragù cool for at least 10 minutes.

In the meantime, boil the conchiglioni in boiling salted water for 5 minutes, then drain them al dente and place them on a tea towel. Place them upside down so that any water can drain and be absorbed by the cloth. Prepare the bottom of a baking dish with a layer of bechamel and 4 tablespoons of ragù. Arrange the shells with the opening facing upwards. Using a piping bag, stuffed conchiglioni with ragù. Cover the conchiglioni with a layer of bechamel and add the grated cheese on top. Cook in a static oven at 200 degrees for 20 minutes. Your shells stuffed with ragù they are ready.

Chef Gordon Ramsay Recipes