Tag: melon

The Frandura di Montalto, nothing more than a cat. A simple but delicious dish that can be prepared in 5 minutes, all raw in the oven – Gordon Ramsay’s version

There Frandura of Montalto Ligure is an authentic delight of Ligurian cuisine, particularly renowned in the town of Montalto Ligure, located in the province of Imperia. It is a savory potato cake, a traditional, ancient and rustic dish, typical of the Ligurian mountains, which perhaps does not enjoy the fame of other specialties, but certainly deserves to be discovered! Prepared with simple ingredients such as potatoes, flour, milk and cheese, it is a recipe without pastry and eggs, but rich in taste and tradition.

Ligurian Frandura

Ingredients

6 medium potatoes
120 g of flour
1 glass of milk
80 g of parmesan
extra virgin olive oil, salt, marjoram to taste

Preparation

Peel and slice the potatoes finely, then arrange them evenly on the bottom of a baking tray previously greased with oil. Sprinkle them with a light sprinkle of salt.

In a large bowl, mix the flour with the milk, oil, salt and, if desired, the marjoram, until you obtain a smooth, lump-free batter. Pour the batter over the potatoes, making sure to cover them completely, and add the grated parmesan.

Bake at 200°C and leave to cook until a golden crust forms on the surface, about 15-30 minutes, depending on the consistency of the batter. It is advisable to check the cooking after about 15 minutes to ensure the right consistency. Enjoy your meal!

Read also: Baked stuffed potatoes, Benedetta’s dinner-saving recipe. All raw in the oven, stringy and delicious

fish origin, price, recipes and ideas – Cucinare Facile – Gordon Ramsay’s version

Small and delicious: i whitebait I am anchovies or sardinesbelong to blue fish family and boast the distinction of being the smallest (they are just over 2 mm long). What exactly are sea whitebait? How are they used in the kitchen?

Some of you will know them by other names, such as cicinielli, gianchetti, juvenile fish, fry, given that they take on different names depending on the Italian regions in which they are fished. However, these are newly hatched anchovies or sardines.

The first thing you need to know about whitebait is that I’m a type of fish protected by strict legislation, so it is not always found on the fish counter. However, when they are there, you can easily recognize them because they appear as a gelatinous and very shiny mass and to verify whether they are small sardines or anchovies you just need to know the period in which they were caught.

Whitebait fishing is regulated to protect blue fish. Anchovies spawn between May and September (at the end of the first year of age) therefore whitebait are a summer product, while sardines reach maturity around the second year of age and spawn in the winter months which is why they are a typically winter product.

Bianchetti: pay attention to the origin

Bianchetti are the basic ingredients of many recipes, especially for fried foods and omelettes, while in Liguria they prepare farinata. Unfortunately i whitebait they have a price very high so if you find them at rock bottom prices be very careful because it could be other types of fish, first of all redheads or whitebait.

If you’re wondering what is the difference between white and lipstick you must keep in mind that these are two different types of fish: whitebait are fresh-born anchovies and sardines while lipsticks belong to the species Aphia minuta and they tend to be longer and more robust and take on a pinkish color. The same goes for the background whitebaits (Crystallogobius linearis).

Whitebait are often confused with ice fish that populate the freshwater rivers of China and the sea waters of the tropics. Always ask the fishmonger where the whitebait comes from!

How to clean whiteboards

Before eating the whitebait you must wash them to remove all impurities and grains of sand. Use a narrow mesh colander to prevent thelively it disperses. It is not a nutritional substance but the typical sea flavor that is felt when you sit on the shore and that envelops the palate when you eat whitebait.

We do not recommend storing them in the fridge for more than a day, rather consume them the same day if you buy them fresh or freeze them immediately in a plastic bag.

Bianchetti: recipes and ideas

The traditional way of savoring the whitewash it is certainly like seafood cruditè, that is, raw seafood with a strong seafood flavour. But it’s not the only way. How to eat whitebait?

Those who can’t eat raw fish cook whitebait al steam arranging them on a retina. It only takes a few minutes. When the color turns white they can be placed on the plate and seasoned with salt, lemon and extra virgin olive oil.

They can also be prepared whitebait pancakes. For the frying, prepare the batter with egg and flour or with flour and sparkling water and add the whitebait with a spoon, take a part of it and fry it in boiling oil.

Finally if you want to try i fried whitebait as an omelette, you just have to sear the whitebait with oil for a few minutes and then add the eggs.

Pizza when making loaves – Gordon Ramsay’s version

There Pizza it is undoubtedly one of the most loved and well-known dishes in the world, a true icon of Italian cuisine that has managed to conquer palates at every latitude. But to obtain an excellent pizza, it is not enough just to have the right ingredients; it is also essential to know when to make the loaves. This step, in fact, is crucial for the final success of the dish and deserves particular attention. The leavening of the dough, its maturation and the timing in the preparation of the loaves are all factors that affect the textureson the taste and on the digestibility of the pizza. Therefore, understanding the optimal time to form the dough becomes essential for anyone who wants to seriously try their hand at the art of pizza making.

Pizza when making loaves

The preparation of loaves is an art that requires patience, precision and, above all, knowledge of leavening times. To obtain a quality pizza, it is essential not only to select first choice ingredients but also to respect the resting times of the dough. There leavening plays a key role in the preparation of pizza dough; it not only allows the dough to develop the right volume but also helps to improve its flavor and digestibility.

The ideal time to form the loaves from the dough depends mainly on the type of leavening you decide to use. For a leavening slow, for example, which can last from 24 to 48 hours in the refrigerator, it is advisable to divide the dough into loaves only after this rest period, just before proceeding with rolling out and cooking. This is because during slow leavening the dough matures and develops superior organoleptic characteristics, making the final pizza more fragrant and digestible.

For more leavening quick, which takes place at room temperature for approximately 6-8 hours, the loaves can be formed immediately after kneading the ingredients. In this case, after forming them, the loaves must rest until they double in volume before being rolled out and seasoned.

In both cases, it is important to handle the dough delicately so as not to disperse the gas that formed during leavening, which is essential to guarantee the lightness and softness of the pizza.

For those looking for a detailed guide on how to prepare an excellent pan pizza, you can refer to this one recipe: https://www.tantofood.it/pizza-in-teglia-ricetta/.

In short, the preparation of the loaves is a step that requires attention and respect for leavening times. Whether you opt for slow or rapid leavening, the important thing is to follow the steps carefully and ensure the dough has the necessary time to mature. As we have seen, patience is a key ingredient in making a perfect pizza, as much as flour or yeast.