Tag: Couscous

Quick and easy beer meatballs – Gordon Ramsay’s version

Today we prepare together the meatballs with beer, a quick and easy second course, tasty and savory, to combine with your favorite beer.

By now you know my passion for meatballs, and these beer patties are no exception. I prepare them very often, all year round, experimenting with different ground meats and different types of beer, to obtain always different combinations.

What always remains the same is the process, which gives the dish that unique enveloping creaminess. In fact, stewed cooking allows the meat to be perfectly cooked and creates an irresistible, slightly bitter sauce, depending on the type of beer used.

Post in collaboration with Veroni Salumi

ingredients for 2 people

WHAT

500 g of minced veal
1 egg
a bunch of aromatic herbs to taste
1 clove of garlic
breadcrumbs to taste
flour 00
4 tablespoons of extra virgin olive oil
1 red onion
33 cl of lager beer
Salt and Pepper To Taste

HOW TO PREPARE BEER MEATBALLS

First, I combined the meat, the egg, a pinch of salt, a sprinkling of pepper, the chopped aromatic herbs and the minced garlic in a large bowl.

I chose veal for a more delicate result and to enhance the taste of the beer, but you can use your favorite minced meat, adjusting the cooking times, longer, for example, for beef or pork.

I mixed with a fork until the mixture is homogeneous and I adjusted the breadcrumbs to make it less moist and malleable. With slightly wet hands I formed my meatballs, which I passed in a little flour.

I heated the oil in a pan and browned the meatballs over high heat. Once golden on all sides, I added the sliced red onion, seasoned with salt and pepper, then blended with beer, about 100 ml at a time.

It will take about another 15 minutes for the beer meatballs to cook, which I served with aromatic herbs and a nice mug of Pils.

Click.

IN THE GLASS, OR IN THE MOUTH

For this recipe, both for the preparation and for the pairing on the table, I chose the Ragasola of Toladolsa, a Pils beer born from the collaboration between Veroni Salumi and Lambrate Brewery.

In Emilia, there is a dialectal way of speaking that tells the essence and philosophy of Birrificio Lambrate beers. “Tola Dolsa” in fact literally means “take it sweet”, calmly, enjoying life as it comes. And with Toladolsa we can “take it” sweet with 3 different beers, Ragasola / pils, Sdora / weiss and Filos / ipa.

In particular, Ragasola, girl / girl in Emilian, is a light beer, low fermentation and unfiltered, with a floral and herbaceous aroma and a pleasantly bitter finish that degreases perfectly in combination with meat.

You can find them all here, on the shop Veroni Salumi.

How to make an excellent meat broth – Gordon Ramsay’s version

How to prepare an excellent meat broth? It is very simple to prepare a good broth: you must first choose excellent meat, possibly lean, add a bone that gives it a lot of flavor and let it boil for a long time.

You will thus obtain an excellent nourishing and invigorating broth, ready to be enjoyed with tortellini, tagliolini, passatelli or simple egg pasta. And the whole family will be satisfied.

Meat broth is one of those traditional dishes that tastes of home, of warmth, of good food, of love. The scent of the broth that floods the house is one of those memories of our childhood that immediately makes us feel good and makes us hungry. Moreover, the broth is almost ua magical medicine, a tonic that is appreciated even when one is unwell.

Tricks for obtaining a good meat broth

As we said before, to obtain a good meat broth you must obviously start from the raw material: choose it of quality, perhaps from organic and possibly lean farms.

Usually used beef steak, shoulder pulp, brisket and mixed bones of beef and veal, which give a lot of flavor.

To make the mixed broth you can also use pieces of the chicken or hen, well cleaned. Although this is a little oilier due to the skin.

For example for the broth for Christmas dinner, tradition has it that it is made with mixed beef and meat capon. The capon is a male chicken, which has been castrated before reaching sexual maturity to achieve greater weight and soften the meat.

Procedure for making a good broth

The meat is first rinsed and cleaned of any bones and covered with cold water. It is then left to cook for about 2 hours over medium heat and another 40 minutes over low heat. The broth should reduce by about half. During cooking, the water is flavored and enriched with nutrients.

The secret to get good broth is to start with cold water, that is, the meat is put in a pot together with celery, carrots, an onion stick with cloves, 1 bay leaf and salt, in doing so the meat is exploited well, because it will release all the proteins and nutrients to the broth.

Once ready, the broth is filtered with a colander or with a very clean cotton cloth or with gauze, the first method consists in filtering the broth several times through a kitchen stamina or muslin (cotton fabric with a very fine texture).

The other method for degreasing the broth is to put the broth in the fridge overnight, so that the following day the fat on the surface solidifies, and then easily removed with a skimmer.

To make it clear, filter it again with a simple strainer.

Let's see the ingredients immediately.

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Original recipe to make Bergamo-style Casoncelli – Gordon Ramsay’s version

THE Casoncelli ( Casonsei in dialect) are a type of fresh filled pasta, typical of Bergamo cuisine And Brescia . They are made with egg puff pastry then stuffed with a mixture of meat, raisins, macaroons, parsley, cheese, lemon zest ; first carved and sealed crescent , then folded up and crushed into candy shape ! Small delights that once upon a time cooked for a few minutes in boiling water , in the end seasoned usually with butter , sage and addition of crispy bacon to taste like first course! And I don't tell you to taste: A mix of perfumes And flavors that literally makes you fall in love! Do you want to prepare them too? there how to make Casoncelli directly at your home ; with all tricks And illustrated tips step by step to have gods Casoncelli alla bargamasca very tasty and greedy like those who make the grandmothers of Lombardy Oriental!

Like any traditional recipe they exist different versions And small local variations even in shape! What I give you today is the original Casoncelli recipe taken from my Lombard cookery book, compared with others in the sector and widely tested! It's about a easy preparation! It is only necessary a some time available as required by fresh pasta such as the magnificent Sardinian Culurgiones or the delicious Mantuan pumpkin tortelli … secrets for a perfect result is to use quality ingredients And seal well the casoncello! So they will retain their typical shape! I have them seasoned in the Bergamo style with sage, butter and bacon, but they are delicious with a good sauce or a classic tomato sauce! like first course on Sunday, but also for Special occasions ! Try them soon!

Discover also:

Ravioli with ricotta and spinach (how to make homemade ravioli illustrated step by step)

Casoncelli recipe

PREPARATION TIMES

Preparation	Cooking	Total
40 minutes	5 minutes	45 minutes

Ingrediants

Quantity for 3 – 4 people
For the egg pasta: 300 grams of soft wheat flour '00 3 large whole eggs 1 pinch of salt For the stuffing: 100 gr of minced pork for salami 100 gr of minced veal 80 gr of parmesan 8 gr of macaroons 2 tablespoons of sultanas 1 large spoonful of finely chopped fresh parsley 1 egg zest of 1 lemon 1 pinch of nutmeg 1 clove of garlic (optional) bread crumbs salt For the dressing: 50 gr of butter 100 gr of bacon in sticks or in thin slices 100 gr of parmesan fresh sage leaves

Quantity for 3 – 4 people

For the egg pasta:

300 grams of soft wheat flour '00
3 large whole eggs
1 pinch of salt

For the stuffing:

100 gr of minced pork for salami
100 gr of minced veal
80 gr of parmesan
8 gr of macaroons
2 tablespoons of sultanas
1 large spoonful of finely chopped fresh parsley
1 egg
zest of 1 lemon
1 pinch of nutmeg
1 clove of garlic (optional)
bread crumbs
salt

For the dressing:

50 gr of butter
100 gr of bacon in sticks or in thin slices
100 gr of parmesan
fresh sage leaves

Method

How to make Bergamo-style Casoncelli

First of all, make the dough and roll it out according to the FRESH EGG PASTA procedure

Then prepare the filling by mixing together the meat, egg, parsley, salt, nutmeg, parmesan, pulverized macaroons.

Then add the grated lemon peel and finally the previously soaked raisins:

Finally add just enough breadcrumbs (about 1 tablespoon) to obtain a soft mixture that is taken with a teaspoon.

Then inside each strip of dough, place 1 teaspoon of filling, then cut into a circle with a pasta bowl and finally fold the crescent and lightly press it down with your index finger by pressing in the center:

how to make casoncelli

Prepare all yours in this way Casoncelli!

You can leave them at room temperature for about 2 – 3 hours on a work surface dusted with flour.

For storage in the fridge, sprinkle a wooden cutting board, do not put them too much and keep for a maximum of 1 day. otherwise freeze on cutting boards, when they have solidified enclose in bags.

Bergamo-style Casoncelli

Cook in boiling salted water, they are ready when they rise to the surface! Drain them directly in a large pan in which you have melted the butter, dip them in, sauté them with sage and parmesan creating a cream and adding 1 – 2 tablespoons of cooking water if necessary. Finally serve on the table with bacon that you have previously cooked in a pan and become crunchy!

Chef Gordon Ramsay Recipes