Tag: Mayo

Because the gnocchi are soft – Gordon Ramsay’s version

Because the gnocchi are mushy is a question that torments many cooking and food and wine enthusiasts, who try their hand at preparing this classic traditional Italian dish. The consistency of the gnocchi is fundamental to the success of the dish: they must be soft enough to melt in the mouth, but at the same time maintain a certain tenderness that enhances the flavor without becoming mushy. Understanding the underlying causes of mushy gnocchi is therefore essential for anyone who wishes to master the Italian culinary art and ensure excellent results.

Because the gnocchi are mushy

The question of the consistency of gnocchi is closely linked to several factors, including the quality of potatoesthe amount of flour used, and the dough handling. First of all, it is important to select potatoes with a low water content; varieties such as yellow-fleshed potatoes are often recommended for their ability to absorb less flour, thus reducing the risk of obtaining gnocchi that are too hard or, conversely, too soft if you use too much water.

Another crucial aspect is the amount of flour engaged. Too much flour can make the gnocchi too firm, while too little can cause them to fall apart during cooking, resulting in soft and unappetizing gnocchi. The key is finding the right balance, adding flour little by little and constantly evaluating the consistency of the dough.

There dough handling it also plays a decisive role. Overworked dough will become elastic due to gluten formation, leading to tough dumplings. On the contrary, an insufficiently mixed dough may lack the necessary cohesion, resulting in gnocchi that fall apart easily.

Finally, the cooking it is a critical moment: the gnocchi must be immersed in boiling salted water and cooked until they rise to the surface, a sign that they have reached the right consistency. Overcooking can make the gnocchi too soft and compromise their structure.

For those looking for a detailed guide on how to prepare perfect potato gnocchi, I recommend consulting this recipe: Potato gnocchi: a timeless classic.

In short, the preparation of gnocchi requires attention and care at every stage, from the choice of ingredients to cooking. By following the advice listed above and practicing, you can obtain gnocchi with the ideal consistency, ready to be enjoyed with your favorite seasoning. As we have seen, the key to success lies in carefully balancing all the elements involved.

Fried carrots (crispy and very fast!) – Gordon Ramsay’s version

The Fried carrots I’m a side delicious, perfect even as snacks ready in 10 minutes and with alone 3 ingredients! Imagine thin strips thin ones obtained from carrots first slice with a mandolin. Without breading, they are first dipped in flour then cooked in plenty of oil, where they become golden and super crunchy mouth watering!

Recipe very fast takes inspiration from my fried courgettes, identical method, only with fresh carrots, you can also use older ones that are stored in the fridge for too long! Fried carrots are ideal for accompany any type of second course: meat, fish, eggs, cheeses. I’m also a delicious one vegan snack suitable for i children, (believe me they won’t realize that these aren’t chips)! In forecasts of appetizers serve them with Guacamole or chickpea hummus; in this case however I advise you to slice them to a more double thickness to have a collect – sauce consistency!

Discover also:

Baked carrot chips (crispy and thin but without frying!)

Fried carrots recipe

PREPARATION TIMES

Preparation	Cooking	Total
10 minutes	5 minutes	15 minutes


Bass	Italian	282 Kcal

Ingredients

Quantity for 4 people
2 large carrots About 1 tablespoon of flour (gluten-free is also fine) fry oil salt

Quantity for 4 people

2 large carrots

About 1 tablespoon of flour (gluten-free is also fine)

fry oil

salt

Method

How to make fried carrots

First of all, slice the washed and dried carrots with a mandolin.

In this case I chose a very thin cut but you can also widen the thickness to have them a little more double, especially if you then have to accompany them with sauces.

Once sliced, cut in half and then again into strips.

Finally, dip them in flour or starch:

how to make fried carrots - Recipe by Tavolartegusto

Then, when you have finished slicing them all, add plenty of oil to a pan and bring to temperature.

Always test with one and then immerse the rest, not all at once, they must not overlap.

A few seconds will be enough and they will fill with bubbles, within 40 seconds they are ready.

Be careful not to overcook, otherwise they will burn! count 30 – 40 seconds. However, if you have cut more often, you can wait a few seconds longer.

Finally, drain immediately on absorbent paper and then slide onto a plate without crushing. Finally, add a pinch of salt.

Your Fried carrots they are ready to serve!

crispy fried carrots - Recipe by Tavolartegusto

storage

Excellent to enjoy within a few hours, but you can also keep them the next day. Be careful not to crush them.

Also discover my collection of Contours

the best recipe with chicken – Gordon Ramsay’s version

How to prepare chicken cutlets all’ortolana

Grandma’s baked recipe, practical, quick and delicious. The best way to eat chicken with vegetables!

One of the recipes with chicken that grandmother prepares most often for the whole family, always much appreciated, is the vegetable-style chicken cutlet (baked, not fried). The best way to eat chicken with vegetables and have the whole family eat it.

Vegetable-style chicken cutlets

A delicious recipe with chicken, practical and quick. The cutlets are not fried but baked with vegetables. A great idea for dinner for a healthy and complete meal. Even children will eat vegetables this way.

Preparation 15 minutes

Cooking 30 minutes

Scope second courses

Kitchen Italian cuisine

Portions 4

Calories 200 kcal

200 gr of courgettes
200 gr of peppers
200 gr of cherry tomatoes
100 gr of red onion
500 gr of chicken fillet
2 egg
150 gr of breadcrumbs
150 gr made with flour
4-5 spoons of extra virgin olive oil
salt
Pepper

We begin by beating the eggs to dedicate ourselves to the breading of the chicken cutlets: in flour, egg and breadcrumbs. Repeating the operation for all the chicken slices
Slice the courgettes into strips, a little thicker than a julienne cut
Same thing with peppers
The cherry tomatoes should be cut in half
The onion should be cut into slices
Mix all the vegetables in a large bowl and season with salt, 3 tablespoons of oil and pepper.
3 tablespoons of breadcrumbs on the vegetables and preheat the oven to 180 degrees fan assisted
Cut the chicken slices into smaller pieces and mix in the bowl with the vegetables
Place everything on the baking tray with baking paper, without oil
Place the cherry tomatoes upside down
A nice handful of breadcrumbs on top
2 tablespoons of oil on top
Bake at 180 degrees fan assisted
After 30 minutes we can take the vegetable-style chicken cutlets out of the oven
If you like recipes with vegetables, also try Cucina Geek’s grandmother’s recipe for pasta all’ortolana.

Keywords chicken cutlets, vegetable chicken, chicken with vegetables

If you like recipes with vegetables, also try Cucina Geek’s grandmother’s recipe for pasta all’ortolana. If you want more inspiration to prepare chicken in a less banal way than a pan-fried slice, try chicken Cacciatore, baked stuffed chicken, chicken rolls and the classic baked chicken with potatoes.