Tag: chicken stock

Broth for tortellini, chef Bruno Barbieri’s secrets and advice for making a perfect broth. What meat should be added – Gordon Ramsay’s version

THE tortellini in broth they are a classic holiday dish, ideal for bringing friends and relatives together at the table: every territory, but perhaps it would be better to say every family, has its own version and the same happens for chefs, who have always used broths in the kitchen. The recipe of BarberHowever, it has some particular characteristics: first of all the use of capon together with beef chewy, a cut located behind the tibia of the cattle. This is a part commonly called “stew”, together with the shoulder cover, which therefore gives its best in long cooking. Try it too!

Broth for tortellini by Bruno Barbieri

Ingredients for 6-7 people

650 g of tortellini
1 capon
500 g of beef chewy
4 liters of water
3 carrots
1 onion
1 bay leaf
1 stalk of celery
Salt and Pepper To Taste

Preparation

Peel the onions and cut them in half. In a large pot, place the onions, the carrots (without peeling them), the celery, the beef chewy, the capon already cleaned and cut into pieces, the bay leaf and the water. Bring everything to the boil and add the salt. Leave to cook for 2 hours.

Once cooked, carefully remove the vegetables and meat without leaving any residue in the broth, and if necessary, filter the broth. Divide the broth into two parts and keep them warm.

Cook the tortellini in half the broth, adding salt if necessary. Then, drain them and arrange them on dry plates. Add the other half of the still hot broth to each dish and, if you prefer, sprinkle with grated parmesan.

Read also: Tortellini with cream by Bruno Barbieri, the trick: “Here’s what I add to my magic cream to make them perfect”

Benedetta’s Tronco Girella, the delicious Christmas dessert that can be prepared in 5 minutes, better than the classic log – Gordon Ramsay’s version

There trunk-shaped swivel it is a valid alternative to the famous one Christmas log which is a must for traditional Christmas desserts. It occupies a special place, not only for its delicious flavor, but also for its spectacular presentation. The recipe of Blessed it provides an even more realistic touch than the classic log, with an appearance that simulates a cut trunk, complete with “bark” created with dark chocolate flakes and concentric rings obtained from a filled biscuit dough roll. The result is truly spectacular! Although it may seem like a complicated recipe at first glance, its creation is surprisingly simple.

Trunk-shaped swivel

Ingredients

6 eggs
120 g of sugar
80 g for whipping the egg whites + 40 g for whipping the yolks
1 vial of Aroma Rum
55 g of sunflower seed oil
75 g of milk
90 g of 00 flour
8 g of baking powder
500 ml of sweetened cream
250 g mascarpone
300 g of Nutella
50 g of dark chocolate

Preparation

Start from the preparation of cookie dough. Separate the egg whites from the yolks and whip them until stiff with 80 grams of sugar. Keep the whipped egg whites aside. Whip the egg yolks with the rest of the sugar until light and fluffy. Add oil, milk, flour, rum flavoring and yeast, mixing well. Incorporate the whipped egg whites into the mixture. Pour the mixture into a baking tray lined with baking paper and bake in the oven at 160°C (fan assisted) for 20 minutes.

For the filling creamwhip the cream and add mascarpone and Nutella.
For the chocolate “bark” decoration, melt dark chocolate in a bain-marie, spread it on baking paper, roll it up and place it in the freezer. Once solidified, unroll the baking paper to obtain chocolate flakes.

Assemble the swivel trunk: turn the cooled biscuit dough over, cut into strips, spread the cream on each strip and roll up to form a large swirl. Cover the log with the remaining cream and decorate with chocolate flakes.
Your delicious masterpiece is ready to amaze and delight everyone!

Read also: Benedetta’s Brioche Tree with Nutella. The trick of mixed flour to make it so soft that it melts in your mouth

Salty Danube, the recipe – Altrofood – Gordon Ramsay’s version

When we talk about the Danube, many immediately think of the river. For the hungriest, however, the stomach will surely start to growl because we have just mentioned the soul of all parties: the inevitable “ball”, Sweet or saltystuffed, to be removed one piece at a time… At parties the most popular is certainly the version with cured meats and cheeses and that is exactly what we will do together today: the Danube Salt!

Why is it called that?

This similarity in the name is not a coincidence, in fact it is intentional! The name “Danube” in fact derives from the aesthetic similarity of the dish with the river landscape: just as the Danube river crosses Europe creating enchanting landscapes and unites different culturessimilarly the salted Danube, made up of many small balls of bread filled, combines different flavors in a single dish.

The origins of the recipe

The Danube Salt it is one of the rustic cakes typical of Neapolitan cuisine. Naples, needless to say, is the capital of yeasts. In fact, it is from here that it comes classic pizza but also goodness like babà (also savory), the casatiello or the tortano. The Danube is one of these delights not to be missed and today we will prepare it together.

How to make salty Danube

The Danube is characterized by its shape and composition: it is made up of many small spheres of soft texture. The rule is that when brought to the table, each ball must be separated strictly with your hands. Within these soft morsels it will turn out to be stuffed tasty And stringy.

And you? Are you ready to replicate the recipe? We’ll leave you some other ideas here to save for next time, but now… Hands in the dough and let’s get started!