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Sous-vide cooking: everything you need to know – Gordon Ramsay’s version

Waiting for Christmas and New Year's Eve: the unbridled offer


There sous vide cooking, an increasingly popular culinary technique among gastronomy enthusiasts, offers an innovative way to obtain dishes with impeccable flavor and perfect texture. If you are a beginner eager to venture into this fascinating world, here is everything you need to know to start your culinary experience successfully.

What is sous-vide cooking?

Sous-vide cooking, from the French for “under vacuum”, is a technique that involves food preparation inside vacuum bags, immersed in water at a constant and controlled temperature. This method allows you to keep the flavors and properties intact nutrients of the ingredients, guaranteeing surprising results in terms of taste and consistency.

The advantages of sous-vide cooking

  • Conservation of nutritional properties: thanks to the low temperature and long cooking duration, foods keep their nutritional properties intact, offering healthier and tastier dishes.
  • Precise cooking control: the constant temperature of the water allows you to obtain uniform and precise results, avoiding the risk of excessive or insufficient cooking.
  • Maximum tenderness and juiciness: sous-vide cooking allows you to obtain tender and juicy meats, as well as crunchy and aromatic vegetables, thanks to the even distribution of heat.

How to get started with sous-vide cooking

  • Necessary equipment: To get started with sous-vide cooking, you will need a low-temperature cooking appliance, such as a thermocirculator, sous vide bags, and a water tub.
  • Preparation of ingredients: Before vacuum sealing food, make sure you seal it properly in the bags, eliminating the air to ensure even cooking.
  • Times and temperatures: consult the cooking tables to find out the recommended times and temperatures for each type of food, adjusting the thermocirculator accordingly.

Sous-vide cooking is a revolutionary culinary technique that will allow you to obtain dishes with impeccable flavor and texture, even if you are a beginner. By following these tips and experimenting with different ingredients and recipes, you will be able to discover the full potential of this fascinating culinary technique. Enjoy your meal!

Homemade pasta and eggs from grandmother Divina, nothing but carbonara. Casa Pappagallo’s Sicilian recipe with 2 ingredients and lots of flavour – Gordon Ramsay’s version

house and eggs


house and eggs

Homemade pasta and eggs it is the recipe of a grandmother, Grandma Divina, who remained in the hearts of her grandchildren. A simple and homemade recipe that the kids loved very much and that today they prepare themselves. Today via social media it can also arrive in our homes, for a novelty with an ancient flavor and full of memories. The ingredients you need to make this dish are: few and easily available. We only recommend a nice bunch of fresh parsley. Involve the little ones in the procedure of breaking the spaghetti, they will never forget it.

Homemade pasta and eggs

Ingredients

  • spaghetti 240 g
  • eggs 4
  • parmigiano reggiano 100 g
  • parsley 1 bunch
  • salt
  • black pepper

Preparation

The first thing to do to prepare Grandma Divina’s homemade pasta and eggs is to put the water for the pasta on the heat together with the bunch of parsley. While you wait for it to boil, prepare the cream cheese. In a bowl, combine the eggs, the grated Parmigiano Reggiano and a generous sprinkling of black pepper. Mix everything together using a fork. Once the mixture has been prepared, wrap the spaghetti in a cloth and break them into pieces with your hands. Salt the water and when it reaches the boil, add the spaghetti. Drain them 3 minutes before the time indicated on the package.

Drain the excess water from the pot, but leave a little, just enough to be level with the spaghetti. Pour in the egg and cheese mixture. Over low heat, continue cooking for 1 minute. You have to stir continuously to best distribute the ingredients. Once ready, cover with the lid and let it rest for 4 minutes. Serve and complete with a final sprinkling of pepper. Your grandmother Divina’s homemade pasta and eggs ready. Enjoy your meal.

Spaghetti with garlic and oil Procidana style, you have never eaten so good and creamy. Here’s the trick with the two extra ingredients – Gordon Ramsay’s version

creamy spaghetti with garlic, oil and tarallo


creamy spaghetti with garlic, oil and tarallo

Spaghetti with garlic, oil and chilli pepper with taralli and Procida-style lemon they are a last minute dish that will win you over. Obviously there are two underlying reasons for this preparation Neapolitan cult ingredients. The first is the suet and pepper taralli, which with a bit of luck you can now find everywhere. The latter are the island’s lemons, which the people of Procida call bread and they are very good. Those are more difficult to find, and if you don’t have this possibility you can’t do anything else replace them with other lemons. The important thing is that they are zero kilometer and untreated.

Spaghetti alla procidana

Ingredients x 4

  • durum wheat flour spaghetti 360 g
  • Neapolitan taralli 2
  • untreated lemons 2
  • dried chili pepper 1
  • garlic 1 clove
  • extra virgin olive oil
  • fresh mint
  • salt

Preparation

The first thing to do to prepare spaghetti with garlic, oil and chilli pepper with tarallo and lemon Procida style is to fillet the lemon zest with a paring knife. If you don’t have it available, grate it. The important is avoid the white part, with a more bitter taste. Crumble coarsely the two taralli suet and pepper. Remove the seeds from the chilli pepper and break it into pieces with your hands. Put the salted water for the pasta on the heat and wait for it to boil. Meanwhile, heat a drizzle of extra virgin olive oil in a pan and cook brown lightly the garlic.

Add the spaghetti and then drain them al dente, keeping aside a little cooking water. Transfer them immediately to the pan with the garlic, add the lemon zest and chilli pepper, pour in a little cooking water and sauté everything. Turn off the heat and stir with the taralli, suet and pepper and the washed and chopped mint leaves. Your spaghetti with garlic, oil and chilli pepper with tarallo and lemon Procida style they are ready. Enjoy your meal.

Read also: Spaghetti in Aeolian sauce, the recipe with ancient Sicilian flavors that is made with two ingredients in 5 minutes

creamy spaghetti with garlic, oil and tarallo

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