Tag: HOMEMADE

Homemade Sofficini Quick and easy recipe – Gordon Ramsay’s version

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Sofficini Homemade: everyone loves sofficini, they are a quick second course, crunchy and in a few minutes dinner is ready, well I discovered a recipe that is really the same as the original, the result? The homemade ones far outweigh the packaged ones, for flavor and for the quality of the ingredients used. I prepared about 10 with tomato sauce and 10 with ham and mozzarella. I have frozen them before cooking so if necessary I fry them or add a drizzle of oil and put them in the oven, a good side dish of vegetables and dinner is ready!

Ingredients for 20/22 sofficini 14 cm in diameter

  • 800 ml of milk
  • 400 gr of flour 00
  • 30 gr of butter
  • 2 teaspoons of salt
  • breadcrumbs to taste

Stuffed with ham and mozzarella
cubes of cooked ham 200 gr
mozzarella cut into cubes 200 gr
bechamel 200 ml
a pinch nutmeg

Stuffed with tomato
200 gr of mozzarella cubes
300 ml of tomato sauce
oregano and extra virgin olive oil

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How to make homemade Sofficini

Put the milk, butter and salt in a saucepan, when it comes to a boil, pour all the flour and begin to mix vigorously, when the walls of the saucepan begin to sizzle, remove the saucepan from the heat, pour the dough onto a work surface floured, we knead it for a few moments and give it a ball shape. Let it cool, after 15 minutes divide the dough into 4 parts and roll out the first "pastry" about 3-4 mm, flour the work surface and the rolling pin well

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use a large enough bowl to shape the pastry and prepare the filling (ham in this case, mixing béchamel, ham, smoked cheese and a little nutmeg).

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Make the discs with a few tablespoons of the ham mixture. Brush the inner edges of the sofficini with cold water and fold them in a half moon shape, seal them by pressing with the prongs of a fork. Let's move on to the breading: first we dip the sofficini in the beaten egg and then pass them in the breadcrumbs on both sides.
FRIED : fry the sofficini in hot oil (if we pour a little breadcrumbs in the oil and it starts to bubble then the oil is at the right temperature) pour 1 or 2 sofficini at a time into the oil, let them cook for 2 -3 minutes per side, until golden brown.

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Sofficini Homemade

BAKED: If you prefer to bake the sofficini in the oven after breading, place the sofficini on a baking sheet lined with parchment paper, add a drizzle of oil on the surface and bake at 180 ° for 15 minutes, or until golden brown.

WINE PAIRING: Pagadebit of Romagna

For most of the wine pairings on this blog I consulted the site: www.vinacciolo.it

Homemade Sofficini "style =" width: 640px;

Enjoy your meal!

3.1

Homemade Cough and Sore Throat Candies Quick and Easy Recipe – Gordon Ramsay’s version

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Homemade cough and sore throat candies: these tasty candies have honey, ginger and lemon among the ingredients, they are a valid alternative to balsamic candies that are purchased for cough and sore throat. Ginger, honey and lemon have known disinfectant and antiseptic properties and relieve the discomfort of sore throat. Acacia honey is preferred as it has specific properties suitable for treating sore throats.

Ingredients for about 25 candies

  • 100 grams of brown sugar
  • 50 ml of water
  • less than 1 tablespoon of honey
  • 1/2 teaspoon of powdered ginger
  • 1 tablespoon of lemon juice
  • 250 grams of powdered sugar (reusable)

Watch the Video of Cough and Sore Throat Candies

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How to make candies for cough and sore throat

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Candy for cough and sore throat

Put the icing sugar in a low container, level the surface with a spoon or a scoop

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Candy for cough and sore throat

use a chupa chups or with a cork to create hollows

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Candy for cough and sore throat

put all the ingredients in a non-stick pan and cook over low heat for 10-12 minutes, stirring constantly with a wooden spoon.

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Candy for cough and sore throat

When the caramel has thickened (do a test by pouring a drop of caramel on a saucer, if the drop remains firm without slipping then it is ready), pour it into the recesses of the icing sugar and let it cool for at least 15 minutes. Turn the candies in the sugar and use a colander to remove the excess sugar. Yours are ready homemade cough and sore throat candy.

Put the candies in a food bag with a little icing sugar and place in the fridge or freezer to preserve their shape and consistency.

For this purpose, acacia honey is preferred, thyme honey or manuka honey: properties and benefits of honey

Candy for cough and sore throat

Candy for cough and sore throat "style =" width: 640px;

Enjoy your meal!

3.1

Homemade puff pastry Quick and easy recipe – Gordon Ramsay’s version

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Homemade puff pastry: tourists who go to Naples go crazy for Sfogliatelle and La Pastiera, so much so that they have become one of the symbols of the city. There are two types of sfogliatelle: the shortcrust pastry and the riccia, both very good and with the same filling, the wrapping changes instead: for the sfogliatella shortcrust pastry it is composed of a shortcrust pastry called "current", while for the riccia a wrapping is created of very elaborate pastry. Today we will make the shortcrust pastry (from the simplest procedure).

Current shortcrust pastry

500 grams of flour
200 g of lard (replaceable with 200 g of butter, or 100 of butter and 100 of lard)
175 grams of sugar
100 ml of water
2 gr of salt

For the stuffing

250 gr of semolina
1 liter of water
12 gr of fine salt
+
250 gr of sheep ricotta
200 grams of sugar
2 whole eggs
100 gr of candied fruit (orange and cedar)
1/2 tsp ground cinnamon
2 vials of orange blossom aroma
a pinch of salt

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How to make homemade puff pastry

N.B. The dough (the current shortcrust pastry) is preferable to prepare it the day before or the night before. Place the flour in a heap, add the lard, sugar in the center and begin to knead, also incorporate the water a little at a time. We knead all the ingredients with our hands, quickly. When they have compacted, arrange the dough in a baking dish flattening the dough a little. We cover with cling film and refrigerate for at least 4-5 hours.

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Homemade puff pastry

The following day we prepare the semolina: we put a pot of water and salt on the fire and when it reaches the boil we pour the semolina a little at a time and mix. Let it cool (photo 4).

We prepare all the ingredients for the filling (ricotta, vanilla seeds, cooled semolina, diced candied fruit, sugar, cinnamon and drops of orange blossom – photo 5). Mix the semolina with the ricotta and sugar well with the planetary mixer, then add the seeds of half a vanilla bean, the drops of orange blossom, the candied fruit and the cinnamon powder, mix all the ingredients well (6-7 ) and keep in the fridge covered with film until use.

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Homemade puff pastry

We take the dough from the fridge and form balls all of the same weight (on average 70 g). Roll out the dough of the individual balls and form an oval of about 10 cm, not too thin. We make with 1 and a half tablespoons of cream. Close the shortcrust pastry on itself giving the shape of a shell (10), press the edges and cut the excess shortcrust pastry with a pastry cutter (11).

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Homemade puff pastry

We repeat the operation until all the ingredients are used up.

N.B. At this point, if we do not have to consume all the sfogliatelle, then it is possible to freeze them. We place the sfogliatelle inside a food bag and close it again. We arrange the sfogliatelle on a level in the freezer. If necessary, we can put them directly in the oven and proceed with cooking.

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Brush the surface of the sfogliatelle with half a cup of milk and an egg beaten together.

We bake at 220 ° for 20/25 minutes (until the surface is golden brown).

And here are ours ready homemade sfogliatelle shortbread. Enjoy your meal!

Sfogliatella shortcrust pastry "style =" width: 640px;

Enjoy your meal!

3.1

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