Tag: frying

Zeppoline di San Giuseppe, Leopoldo of Naples’ recipe, here’s where they should be put before frying them, much better – Gordon Ramsay’s version

zeppole san giuseppe


zeppole san giuseppe

The zeppole of San Giuseppe they are getting closer and closer. In reality we have already started eating them a while ago, but it is March 19th that brightens up the homes of all Neapolitans. They are prepared on the occasion of the saint’s day, which therefore coincides with Father’s Day. And they all love it, so there’s no better way to make them happy. Or yes, prepare them with your hands, homemade, which is always better. Today to cook them we will follow the recipe Leopold, one of the most famous and good pastry shops in the area. By following their advice we can’t go wrong.

Saint Joseph’s Zeppole

Ingredients x 25

  • water 1\2 l
  • butter 200 g
  • salt 10 g
  • flour 2 kg
  • eggs 800 g
  • milk 1\2 l
  • sugar 250 g
  • egg yolks 100 g
  • rice starch 75 g
  • 1\2 vanilla pod
  • 1\2 lemon zest
  • Cherries in Syrup

Preparation

The first thing to do to prepare the zeppole of San Giuseppe it’s the dough. In a saucepan, combine the water, butter and salt and bring to the boil. Then add the flour in rain and mix with a wooden spoon. Continue until the mixture comes away from the walls. Keep aside to cool. When it is lukewarm, add the beaten whole eggs and whisk until creamy very dense. Transfer to a pastry bag and form your zeppolines by forming many circles on a baking tray lined with baking paper. Put them in the oven at 200 degrees until you see them detach from the paper.

At this point fry them on both sides in plenty of boiling seed oil. They must be well golden. Drain them on absorbent paper to remove excess grease and leave to cool. Meanwhile, prepare the custard. In the pan, beat the egg yolks with the sugar. Add the vanilla and rice starch, continuing to mix everything with the whisk. Heat the milk with lemon zest. Pour the hot milk into the egg mixture, removing the zest, then return to the heat and always turn until the right density is reached. Transfer to a pastry bag and decorate the cakes. Complete with a black cherry in syrup on the surface. Your Saint Joseph’s Zeppole they are ready.

Read also: Zeppole di San Giuseppe, puffy and soft. The 5 tricks to make them perfect: “what do you add to frying oil”

zeppole san giuseppe

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Christmas Struffoli: Cannavacciuolo reveals the historic family recipe with the secret of baking paper for frying – Gordon Ramsay’s version

struffoli ancient recipe


The struffoli they are one of the gems of Italian confectionery art, with a thousand-year history and countless variations handed down from generation to generation, each with its own identity influenced by its places of origin. Typical Neapolitan Christmas sweetsthey are small balls of dough fried or cooked in the oven, generously covered with honey, candied fruit and colored sprinkles.

With a crunchy texture on the outside and a soft center, struffoli embody a concentration of taste, flavor and sweetness, destined to conquer the palates of true gourmands. Tradition dictates that they are prepared with care, but fortunately, given their richness, they are indulgently enjoyed only on special occasions, but they can never be missing from Neapolitan tables at Christmas. Let’s see the chef’s historic family recipe Antonino Cannavacciuolo with a cooking trick that will simplify the preparation and make them taste even better.

Christmas struffoli

Ingredients for about 4 people

  • 1 kg of flour
  • 10 eggs
  • 4 tablespoons of sugar
  • 50 g of butter
  • 2 sachets of vanillin equal to approximately 1 g.
  • The grated peel of 1 lemon and 1 orange
  • 1 pinch of salt
  • approximately 400 gr. of honey (wildflower or acacia for greater delicacy)
  • colored sprinkles to taste

Preparation

Place the flour in a mound on the work table, add the other necessary ingredients and grate the lemon and orange peel into the dough. Work the dough carefully until you obtain a compact and well-blended consistency. Correct execution occurs by opening the dough and observing the formation of regular holes medium and large in size.

Cover the dough with a clean cloth and let it rest for about an hour. An adequate resting period will prevent excessive foaming when frying the dough balls. Divide the dough into small portions and, on a floured table, work it with your hands until it forms cylindrical sticks. Next, cut the sticks into small pieces of about one centimeter each. This operation will determine the final size of the struffoli, considering that during frying they will take on a discrete increase in volume. Place the dough balls on a sheet of baking paper, spaced apart.

Move to the phase frying, taking care to prevent the struffoli from sticking together. To do this you can directly immerse the baking paper with the struffoli on it in the frying oil and then remove the paper. Fry them a few at a time in plenty extra virgin olive oil very hot until uniformly browned, alternatively you can use the peanut one but not others. During the phase of draining, make sure that the struffoli absorb the oil well, resting them on absorbent paper placed in a colander to allow drainage. Change the paper regularly during this operation.

Conclude with honeying. In a saucepan, melt the honey by bringing it to the boil over a moderate heat. You can also add a little water. Once the light foam caused by caramelization has disappeared, pour the struffoli into the sweet, hot liquid. Stir gently so that the fried balls are evenly coated with honey and absorb it completely. Transfer the struffoli, already “naturally sweetened”, onto a round plate, giving it the desired shape, or into any other container of your choice. Finally, spread the colored sprinkles over the struffoli. These will be “trapped” between the honey and the fried spheres, helping to decorate them in an attractive way.

Read also: Damiano’s baked struffoli, better than fried ones with a trick: “What is added to the dough”

struffoli ancient recipe

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Grandma’s recipe WITHOUT FRYING – Gordon Ramsay’s version

Baked calamari rings


How to make baked calamari rings

Watch the video for the process of this recipe from Cucina Geek’s grandmother!

Baked calamari rings

Baked calamari rings

As good as the fried calamari rings thanks to the seasoning of cherry tomatoes, olives, red onion and breadcrumbs. A delicious recipe that Cucina Geek’s grandmother cooks quickly and easily.

Preparation 20 minutes

Cooking 20 minutes

Scope appetizers, second courses

Kitchen Italian cuisine

Portions 4

Calories 70 kcal

  • 1 kg kg of fresh or frozen squid
  • 150 gr breadcrumbs grated at home often
  • 200 gr cherry tomatoes
  • 20 black olives
  • 100 gr Red onion
  • parsley
  • salt
  • 4-5 spoons of extra virgin olive oil
  • Rinse the squid well even if they are cleaned from the fish shop or frozen

  • Cut off the wings and cut the rings a little wider than 1 cm

  • Split the head and remove the hardest parts of the squid

  • rinse and leave the squid to drain

  • Cut the tomatoes in half, half a red onion into rings and chop the parsley

  • In a bowl, place the drained squid, the chopped tomatoes, the ringed onion and the chopped parsley. Add 2 tablespoons of oil and mix. Add the breadcrumbs, salt, pepper and mix

  • Preheat the oven to 200 degrees fan assisted

  • Place baking paper on a baking tray and drizzle some oil on top

  • Distribute the squid, without overlapping them and then add the tomato sauce and breadcrumbs. Add the olives, 2-3 tablespoons of oil

  • Bake at 200 degrees ventilated for 20 minutes

Keywords baked calamari rings, grandma’s calamari rings

If you love calamari and especially fried calamari rings, you will certainly also like them baked seasoned with thickly grated breadcrumbs, cherry tomatoes, olives and red onion. A seafood second course or a truly mouth-watering appetizer! Furthermore, it is a fairly quick second course to prepare. The only “obstacle” is cutting the squid, but you will buy them already cleaned at the fish shop. Alternatively, frozen squid would be fine.baked calamari au gratin

The squid should be rinsed under running water, the fins removed, cut into rings just over a centimeter wide, the heads cut in half and the hardest parts eliminated. Finally, they can be rinsed and left to drain. This is the longest part of this recipe because the rest is extremely quick.

INGREDIENTS FOR 4-5 PEOPLE

  • 1 kg of fresh or frozen squid
  • 150 g of breadcrumbs
  • 200 g cherry tomatoes
  • 20 black olives
  • 100g of red onion
  • Parsley
  • salt
  • 4-5 tablespoons of extra virgin olive oil

how to cook squid in the oven

The seasoning makes up for the frying

Obviously there is always a difference between fried and baked, but in this case the seasoning of cherry tomatoes, red onion, breadcrumbs and black olives also makes up for the lack of frying. The result is a dish that will surprise you greatly and will not make you miss frying at all! A little lemon on top and voilà, how delicious!baked calamari au gratin

Being an oven recipe, you can also cook the calamari rings in the air fryer.

If you liked your grandmother’s recipe from CUCINA GEEK for baked calamari rings, also try the stuffed calamari, the seafood salad and a nice calamarata.

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