Tag: fennel seeds

Holy Thursday mussel soup with the secret of Cannavacciuolo, what is added at the end for a delicious sauce – Gordon Ramsay’s version

cannavacciuolo mussel soup


cannavacciuolo mussel soup

The mussel soup it is a dish that in Campania is eaten on the evening of Holy Thursday. It becomes delicious if you put some friselle underneath and let them soften with their sauce, and then enjoy them together with seafood. Today we will see the recipe for Antonino Cannavacciuolo, always linked to the flavors of his land and ready to share his tricks with his fans. To make the sauce of this famous soup creamier and tastier, the chef uses a secret ingredient, which is not part of the list of ingredients of the traditional recipe. We are talking about the potato, which always looks good everywhere.

Mussel soup

Ingredients

  • mussels 1 kg
  • 4 slices of bacon
  • salt
  • pepper
  • extra virgin olive oil
  • onion 1
  • parsley
  • bread 2 slices
  • garlic 2 cloves
  • tomato puree 4 tbsp
  • basil
  • potatoes 2

Preparation

The first thing to do to prepare mussel soup is to open the seafood, already cleaned, in a pan together with a glass of water. Cover with a lid and when they are all open, turn off the heat. Then let them cool shell them. Peel the potatoes and cut them into pieces very thin slices helping yourself with a mandolin. In a pan, pour 4 glasses of water, a few teaspoons of extra virgin olive oil and the two cloves of garlic. Let it brown the garlic, then add the shelled mussels. In another pan, brown the thinly sliced ​​onion in extra virgin olive oil.

Add the potatoes, give a stir and pour in the mussel sauce. Cook on a gentle flame. In another pan, brown the bacon over a low heat and sweat it well. It must become crunchy. Combine mussels and potatoes in a blender and blend. Remove the bread crust and toast it in a pan with a drizzle of extra virgin olive oil, a pinch of salt and a sprinkling of parsley. In a bowl, combine the tomato puree with a few basil leaves, drizzle with a little oil and season with salt and pepper. Leave marinate for 1 hour. Pour the mussel and potato mixture into a bowl, add the sauce, the chopped toasted bread and the bacon. Your mussel soup ready.

READ ALSO—> Ads bi dersa, Marisa Laurito’s lentil soup saves the tastiest dinner there is

Risotto with peppers – Recipes on the fly – Gordon Ramsay’s version

risotto-with-peppers


risotto-with-peppers

The risotto with peppers it is a tasty and colorful first course, excellent for lunch or a light dinner. Generally, peppers are rarely used to prepare first courses.
Instead, peppers are vegetables that lend themselves very well both to seasoning pastasuch as these Farfalle with pepper cream, both for a tasty risotto.

Furthermore, peppers with their colorful colors add color to any preparation.

To prepare this simple risotto you will need a few ingredients and a pinch of patience to cook the rice. Served hot and accompanied by a good, fresh white wine, this dish is perfect for delighting the palate during a family dinner or a special occasion. Enjoy your meal!

risotto-with-peppers
risotto-with-peppers

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Homemade Tagliolini Recipe (step by step guide) – Gordon Ramsay’s version

homemade tagliolini recipe - Recipe by Tavolartegusto


THE Tagliolini they are a format of fresh pasta based on Flour And egg; a great classic ours Italian cuisine (in particular from Molise, Emilia and Piedmont where they are called ‘Tajarin’). They have a similar length to Tagliatelle but they are thinnerabout 3 mm so yes They cook very quickly! And not only are they delicious with every seasoning for example with lemon, with ragù or in broth! Given theirs fine structurethey are also ideal for making flans, pasties and timbales! Believe me, preparing them by hand is not difficult and there are a lot of them better And genuine! Follow this detailed one Tagliolini recipe and you can make them both with the pasta machine that without, alone with the knife!

homemade tagliolini recipe - Recipe by Tavolartegusto

Unlike Tortellini and other stuffed pastas with complex closures; prepare i homemade tagliolini And easy First of all, the typical home-made pasta dough is made according to the rule 1 egg – 100 g of flour then it lies down browse with a very thin rolling pin it rolls up And it cuts to measure. Self you have little time but you don’t want to give up fresh tagliolini then you can speed up preparation using the tagliolini tool! 2 minutes and they are ready to cook!
Follow all advice illustrated with step by step photos they will help you from creation to cooking to seasoning and I’m sure they will become one of the freshest pastas most loved together with the delicate potato gnocchi!

Tagliolini recipe

PREPARATION TIMES




Preparation Cooking Total
1 hour 5 minutes 1 hour and 5 minutes

Cost Kitchen Calories
Bass Italian 433 Kcal

Ingredients





Quantity for 4 people

  • 300 g of ’00 soft wheat flour
  • 3 large whole eggs
  • 1 pinch of salt


Method

how to make tagliolini

First of all, sift the flour and mix with the salt:

sift the flour to make tagliolini - Recipe by Tavolartegusto

Then make a hole in the center, add the eggs and beat them with a fork like an omelette, gradually incorporating the flour from the outside to the inside.

Make sure that all the flour is absorbed, help yourself with a tarot to lift the dough residues

how to make tagliolini dough - Recipe by Tavolartegusto

Knead with your hands, form a ball and seal in cling film. The dough will seem hard, let it rest at room temperature for 30 minutes and it will become soft!

Here is the dough ready to make the tagliolini. Divide it into two parts for convenience:

dough for tagliolini - Recipe by Tavolartegusto

Please seal the part you are not using then proceed to roll out the pastry by flouring the surface well and proceeding with a rolling pin:

roll out the pastry to make tagliolini - Recipe by Tavolartegusto

At this point you can proceed in two ways :

roll out the pastry by hand with a rolling pin to a thickness of 2 mm, taking care to dust it well with flour and create a compact, non-sticking rectangular pastry.

Or insert the dough into the pasta machine, I chose the Tescoma which among other things you can buy with an interesting promotion!

by March 31st by clicking the following link: for the purchase of 1 pasta machine you will receive a ravioli mold as a gift!

roll out the dough with the pasta machine - Recipe by Tavolartegusto

If you are using the pasta machine, you will have to insert the pastry sheet several times, at least 3 – 4 times, and repeat the operation, always sprinkling with flour, in order to obtain a thick, compact pastry that does not stick! this is the secret to perfect tagliolini!

Finally, once the pastry has been made, you can proceed to shape it

How to form tagliolini

If you want to proceed by hand, you will have to package the rectangular pastry and proceed following the step-by-step advice found in the article Homemade Pappardelle

the only difference is that the cut must be 3 mm to have truly thin tagliolini.

If you are using the Tescoma pasta machine, you will also find the tagliolini tool supplied

Just insert the smooth pastry inside, turn and they come out like the ones you bought! but they are handmade!

how to make tagliolini - Recipe by Tavolartegusto

as soon as they come out, take them in your hand so they don’t get ruined, sprinkle with flour and twist them into a nest

What a satisfaction to do Tagliolini!

homemade tagliolini - Recipe by Tavolartegusto

Once made you can cook them immediately in plenty of boiling water and salt. When they float to the surface they are ready to be enjoyed and seasoned, it will take 2 – 3 minutes maximum.

Seasoning for tagliolini

Perfect with many types of condiments! not only the classic Bolognese sauce, delicate Bechamel with addition of mushrooms, vegetables, cheeses.

I love Tagliolini in meat or vegetable broth! They are fabulous

Then delicious with Cacio e pepe, fresh tomato, vegetable cream, pumpkin

storage

You can store them at room temperature for a few hours (5 – 6) then they should be placed in the fridge and can be stored for the next day!

The post is sponsored by Tescoma

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