The Gnudi I'm a first course typical of Toscan kitchen, in particular of Siena And Grosseto. It is about large dumplings from the elongated shape based on ricotta cheese, spinach, parmesan. From Tuscan dialect they come called "Gnudi" which means "naked"; or strips of egg pasta sheet typical of Ravioli, therefore made exclusively with the content of the filling! From the very soft consistency to the bite, fragrant, tasty, I am a unique goodness that has poor peasant origins, handed down from family to family. Usually after being blanched a few minutes in the water come seasoned with butter and sage ! You want prepare them at home? Here is for you Gnudi recipe, with all Advice And Secrets illustrated with step by step photos for a perfect result! Own like those of Tuscan grandmothers!
Like any traditional recipe they exist small variations in execution, the one I give you today is there Original recipe of the Gnudi with ricotta and spinach taken from my Tuscan cookery book from which I also took the beloved Ribollita!
It's about a Easy but laborious recipe. In fact thedough is prepared in 2 minutes; but the gnudi must be made one by one with the help of 2 tsp; the mixture is turned several times in order to compact itself into a small quenelle and this it will take you some time! But believe me you will be rewarded with every bite!
Just like the ricotta and spinach gnocchi, they are perfect for making tasty first courses, from one dinner with friends to the Sunday lunch! believe me they will all love them too children!
Pumpkin Gnocchi (the perfect recipe, with tricks, tips and mistakes to avoid!)
|50 minutes||5 minutes||55 minutes|
Quantity for 3 – 4 people
For the dough:
How to make Gnudi
First of all, boil the spinach in 1 glass of water. Then drain them and squeeze them in a cotton cloth, they must be completely dry and free of water.
If they contain water the gnudi will not be well! then repeat this step several times!
Then chop them with a knife and place them in a bowl.
Finally, squeeze the ricotta in a cloth as well, it must be dry and completely free of whey.
Finally, add it to the bowl with the spinach, Parmesan, egg, nutmeg and salt. Turn well, in a few seconds you will get a soft but not liquid mixture!
Then with the help of 2 teaspoons form the gnudi. Repeat the operation by transferring the contents from one teaspoon to the other until you obtain an elongated quenelle and gradually place on a pastry board lined with flour, without crushing just by placing them:
Finally repeat this until all ingredients are used up!
Yours are ready Gnudi to cook!
You can leave them in the air without cooking them for a maximum of half a day!
Then boil a pot with water and salt.
When it is time to throw the gnudi, use a scoop, lift them and turn them in the flour and always with the scoop, lift them and throw them directly into completely boiling water!
In 1 – 2 minutes maximum they will rise to the surface.
Finally drain them with a slotted spoon directly into a large pan where you have heated the butter and sage and adding 1 tablespoon of cooking water, complete the cooking! Serve on the table with a sprinkling of pepper and Parmesan.
Here are the ready Gnudi:
There Crumbled Pandoro it's a delicious Christmas cake And rapid; reinterpretation of the classic version! In this case realized with leftovers of pandoro , are enough a few slices, first mashed in a pan to get a shell; then stuffed with cream and nutella in the end covered with pandoro "crumbled". A few minutes of baking in the oven and one is formed crispy crust it's a creamy heart irresistible! Poems for the taste buds! In less than half an hour on the table!
It's about a very easy preparation! for the realization you can use both Pandoro but also Panettone or a mix of both, what is left over. For the crumbled Pandoro cream and nutella I chose to fill with custard and tufts of Nutella a combination that I love! But you can also choose other fillings: such as Chocolate cream, Coffee cream, Spreadable pistachio cream, or white. To you the choice! The procedure does not change!
Perfect for recycle pandoro and panettone with taste and creativity just like the Rotolo di pandoro, Tartufi di pandoro and Tiramisu with pandoro; to make a luscious and effective last-minute desserts! for the Christmas holidays , New Year's, epiphany!
Crumbled pandoro recipe
|10 minutes||15 minutes||25 minutes|
Quantity for 6 people – 1 mold of 20 cm
How to make the crumbled pandoro
First of all, cut the pandoro into slices, but pandoro scraps and leftovers are also good.
Then insert them as a base in an openable mold and press well on the bottom and sides making sure to make a shell with an edge of 3 – 4 cm
Then wet the base with the coffee.
Finally, mash again well, the base must be very compact otherwise the slice will not be cut well.
Finally add the cream and the nutella tufts:
Then cover everything with the crumbled pandoro. Crush well and compact.
Bake in the oven at 190 degrees for about 15 – 20 minutes.
Finally, remove from the oven and let it cool completely for at least 1 – 2 hours before cutting the slice.
Sprinkle with sugar and serve!
Here is ready Crumbled pandoro
You can keep it at room temperature for 1 day and a half then better put it in the fridge. But before serving, leave it at room temperature to soften the Nutella.
L'Roast veal it's a second course of meat exquisite, a great classic from the Italian cuisine. It is accomplished with a single piece of veal, first bound to perfection, then done brown in a saucepan where the crust and finally baked in the oven; where yes they release all the flavors and when cooked on average; turns out soft And tender inside, caramelized out! A real one goodness to prepare the Sunday and i holidays, accompanied by the irreplaceable baked potatoes! You want prepare it at home to perfection?
Here is for you Roast Recipe with all Tricks And Secrets illustrated step by step for a result mouth-watering: a Roast veal very soft to the bite and to the cut, gently juicy And not dry! Even cold and the next day!
Like any traditional recipe they exist different versions and many regional variations. Today I give you the Original recipe of Roast veal in the oven. There classic base that my family has always prepared together with the delicious Braised meat and baked Lamb!
It's about a quick preparation which will take you a few minutes before going into the oven. THE secrets for a perfect result I am 3: the first is choice of piece of meat. Trust your trusted butcher, but be prepared on the subject! The codon it is what I prefer because it remains very soft; but there are also walnuts, underside, rump, joist which are very good. If you are not practical, do it to tie. Very important step: the snare retains the juices of the meat! Secondly pay attention to cooking! First of all never cook cold roast veal from fridge; and always practice the browning in the pot so that the crust is created and the piece turn out more juicy. Always remember that i cooking times vary according to weight ; so keep the rule in mind: 1 h and 10 for each kg to get it well done.
In procedure I will show you many other little tricks for an impeccable result! Trust and you will get the Best Roast Veal never made!
Perfect with any type of side dish, mine, Roast veal with potatoes which I love! But cooked and seasonal vegetables of all kinds are fine! Ideal not only as a main Sunday dish, but also for Special occasions, to add to the Christmas Menu, Easter and other anniversaries!
The stew (veal with potatoes! All the secrets to having it soft and tasty)
Roast Veal Recipe
|10 minutes||50 minutes||1 h|
Quantity for 6 people
For the Roast:
For the accompanying sauce:
How to make roast veal in the oven
First of all, keep the meat at room temperature 30 minutes before browning.
Then massage it well with the salt, put the rosemary between the food string and the meat.
Then preheat to 200 ° C.
Finally, add the oil and butter to a large saucepan. Heat and melt 1 minute then add the meat and brown it over medium heat, 1 minute on each side, turning it all over with 2 wooden spoons or two stirrers.
Never prick the meat with a fork otherwise the softness will be compromised!
Finally add half a glass of white wine and let it evaporate over a high flame.
Then transfer the roast to an oven pan that you have previously heated in the oven, transferring all the cooking sauce into it and adding more fresh rosemary:
Cooking Roast veal in the oven
Finally, bake in a hot oven at 200 ° for about 50 minutes – 1 hour, taking care to turn the meat about every 20 minutes and sprinkle it with its cooking juices and 2 – 3 tablespoons of boiling vegetable broth.
Pay attention to cooking times. The rule is 1 h 10 for each kg of meat, so always adjust according to the weight of your piece of veal!
If you have a cooking thermometer there core temperature: must be around 68-70 ° C.
Self you don't have a thermometer, use a long toothpick like a skewer, make it reach the heart. I recommend, if the juice that comes out is transparent, without red or pink traces, the roast veal is ready.
But be careful that if you want it less cooked, you can remove it when the liquid comes out pink.
While the roast is cooking, you can proceed to prepare the BAKED POTATOES
Finally, take the roast out of the oven and cover it entirely with aluminum foil and let it rest for 15 minutes, letting all the remaining cooking juice drain:
Take all that is left in the pan with the sauce and rosemary and add it to a saucepan along with 1 tablespoon of cornstarch and the wine. Let it evaporate over low heat for 5 minutes, then add the vegetable broth, pinch of salt, heat over low heat for 2 minutes and finally blend everything with a blender until you get a creamy sauce. If too thick, add a little more broth. Heat it before serving!
After the indicated time has elapsed, slice the roast veal to a thickness of at least 5 millimeters with a knife with a very sharp and toothless long blade! (I recommend otherwise the meat is shredded)
Serve in a serving dish surrounded by baked potatoes and hot sauce!
Yours is ready Roast veal
Store the Roast veal
Once cooked, you can keep it sealed in an airtight container for 2 days in the refrigerator.
Finally you can heat it in the microwave and it will return as it was just done
You can also freeze it in single portions already sliced.