Tag: HOMEMADE

Homemade béchamel: cook it to perfection – Gordon Ramsay’s version

Béchamel is a basic sauce in Italian cuisine, used in numerous recipes to add creaminess and flavor. Preparing it at home may seem intimidating, but with the right secrets it is possible to achieve perfection and surprise the palates of friends and family.

The choice of ingredients

To get one bechamel of excellent quality, it is essential to select high quality ingredients. The flour, butter and milk must be fresh and of good quality, in order to guarantee a creamy result with a balanced flavour. Furthermore, nutmeg is a secret ingredient that gives the sauce a touch of aroma and complexity.

Flour: the base of bechamel

Flour is the fundamental element to create a bechamel with perfect consistency. AND important choose a 00 type flour, which guarantees a smooth and lump-free consistency. The flour must be sifted before use, to avoid the formation of lumps in the sauce.

Butter: the secret of creaminess

Butter is a key ingredient to give creaminess to the bechamel. It’s important to use high-quality butter, preferably unsalted, to better control the flavor of the sauce. The butter should be melted slowly in a pan over low heat, without letting it burn, to ensure a rich, smooth base for the sauce.

Milk: The liquid base of the sauce

Milk is the liquid element that gives consistency to bechamel. It is advisable to use whole milk to obtain a creamy sauce and full-bodied. The milk must be added gradually to the flour and melted butter, stirring constantly with a whisk to avoid the formation of lumps.

The preparation of the béchamel sauce

Once the right ingredients have been selected, it is essential to follow a precise procedure to obtain one bechamel perfect. Cooking the sauce requires patience and attention to detail, to prevent lumps from forming or the sauce from burning to the bottom of the pan.

Mix carefully

During the preparation of bechamel, it is essential to mix the ingredients carefully to avoid the formation of lumps. It is advisable to use a whisk to constantly stir the sauce, making sure that all the ingredients mix evenly. The sauce must be cooked over low heat to prevent it from burning on the bottom of the pan.

Adjust the consistency

The consistency of bechamel it depends on the quantity of flour and milk used in the preparation. If the sauce is too thick, you can add a little milk to make it thinner. If, on the other hand, the sauce is too liquid, you can add a little flour to thicken it. It is important to adjust the consistency of the sauce during cooking, to obtain a creamy and velvety consistency.

Prepare one bechamel Homemade requires care, attention to detail and the choice of high quality ingredients. By following the right secrets and techniques, it is possible to obtain a creamy sauce with a balanced flavour, perfect for enriching numerous Italian cuisine recipes.

Homemade granola bars – Gordon Ramsay’s version

The cereal barseven better if homemadethey are an ideal snack for those looking for a tasty and nutritious alternative to breakfast, but they are also perfect for a snack, or for a snack to take anywhere.

Made with simple, healthy ingredients such as oat flakes, a variety of nuts and oilseeds, these bars are free of added fat and sugar, making them not only delicious but genuinely healthy too.

When you consider the average cost of commercial granola bars, homemade granola bars are a smart as well as health-conscious option.

You will be able to use a muesli ready*, but the best would be to make it from scratch, perhaps according to your preferences, needs and tastes.

How to make granola for your homemade granola bars

For 400 g of granola, you will need:

150 oat flakes
50 g of spelled flakes*
50 g of barley flakes*
50 g of dried red fruits
50 g of sultanas
50 g of shelled pumpkin seeds

How to make them even tastier and easier to transport

Melt the dark chocolate in a bain-marie or in the microwave, transfer it to a saucer and dip the homemade granola bars, resting the base. Transfer them to a sheet of baking paper and let them harden in the fridge.

In this way the base will be even more compact and the bars will not tend to break during transport or temperature changes.

And to make them even more practical, wrap them in a strip of baking paper and close with a piece of string.

This recipe is perfect for recycle Easter egg chocolate!

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

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!

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


Bass	Italian	433 Kcal

Ingredients

Quantity for 4 people
300 g of ’00 soft wheat flour 3 large whole eggs 1 pinch of salt

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