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Potato Zeppole (fried and baked) Perfect recipe to have them very soft! – Gordon Ramsay’s version

Potato Zeppole


The Potato Zeppole they are gods leavened fried desserts delicious, typical of the period of Carnival . They are made with the same mixture of the Staples, therefore with boiled potatoes in the dough which makes them super fluffy ; but they are distinguished from these by the "L shape”Which is obtained crossing a sausage of dough. Once cooked they come still hot in the sugar . I let you imagine the goodness! Very soft, caramelized, fragrant, In short poetry for the taste buds!

Potato Zeppole

Like any traditional recipe they exist numerous versions and variants. What I give you today is there Original recipe from the Neapolitan potato zeppole of mine Grandmother ; that I have been preparing for as long as I can remember and that they have accompanied my whole childhood!

It's about a very easy preparation. You can make the dough either by hand or in the planetary mixer. The secret what makes them special is the mix of aromas of orange, honey And vanilla! please don't forget it and you will get the Best potato zeppole ever made!

From this version you can make the classic fried or the Baked potato zeppole simply by increasing the dose of sugar; in the ingredients all the variations!

Perfect to enrich the Carnival sweets buffet together with Chiacchiere, Castagnole, Bomboloni and other goodies on the subject, but you can also make them for father's Day March 19! but also for Birthday parties, Party and snacks for children!

Discover also

the Zeppole di San Giuseppe (the original Neapolitan choux pastry, fried but without grease! with cream filling)

PREPARATION TIMES

Preparation Cooking Total
1h 15 minutes 1h15 minutes

Ingrediants

Quantity for 40 pieces

  • 460 gr of Manitoba flour
  • 250 gr mashed boiled potatoes (about 300 gr of raw potatoes to be boiled)
  • 2 whole eggs
  • 50 gr of soft butter
  • 50 g of sugar + 250 g for seasoning (for the baked version, increase the sugar in the dough to 100 g)
  • 8 grams of dry brewer's yeast or 10 grams of fresh brewer's yeast
  • 100 gr of water
  • 1 tablespoon of vanilla essence or the seeds of a vanilla pod (alternatively 1 tablespoon of rum)
  • grated peel of 1 orange
  • grated zest of 1 lemon
  • 8 gr of salt
  • fry oil

Method

Like potato Zeppole

First of all, make the dough following the procedure found in GRAFFE

where you can find all the useful tips with step-by-step photos.

Once it has risen, turn the dough over onto a floured surface, put a smooth ball back together.

Then sprinkle with flour and roll out the dough with a floured rolling pin, the dough must be about 1 cm thick (no lower)

Finally, cut the strips from the dough with a long-bladed knife, roll each strip into a loaf with a thickness of about 1 cm and cut it to a length of about 15 cm and close it forming an L and pressed in the center:

how to make potato donuts

If you have to bake them, you should use a 20 cm loaf and make them with the largest hole, otherwise it will disappear during cooking.

Do this until you have finished all the pasta.

As you make them, transfer them to a baking tray covered with baking paper at a distance of 2 – 3 fingers:

let the potato zeppole rise

Let it rise in a dry place with a stable, warm temperature (28 ° the ideal) where there are no drafts, covered with a cloth. After about 40 – 50 minutes they will have increased in volume

Baked potato zeppole

Bake in a static oven at 180 ° already hot for 15 – 20 minutes immediately after sprinkling with icing sugar.

Fried potato zeppole

First of all prepare in a high saucepan with oil for frying, wait for the temperature to be right by making the test with a small piece of pasta: if the small piece sinks into the oil and hardly rises to the surface, the oil is cold so it is not ready.

The oil don't be cold otherwise the zeppole will fill with oil and compromise the success of the dessert.

But it doesn't even have to be burned so if you insert a piece of test paste and it turns dark brown immediately, the oil is not the right temperature; in this case, remove the pan for a few seconds and put it back on the flame over a lower flame.

The oil is perfect when we insert the small piece of test paste and bubbles form around us without burning.

First of all directly cut out the baking paper with the donuts to avoid deforming them and put in oil with the paper, in a few seconds it will come off and you can throw it away.

Then cook a few pieces at a time for about 2 minutes, drain with a slotted spoon and place them on absorbent paper WITHOUT crushing or drying them for a few seconds.

While still hot, while inserting the other donuts in the saucepan, pass them in the granulated sugar on both sides.

Finally, immediately arrange the donuts in another serving container, taking care to change the sugar when you see that it becomes grainy and greasy to the touch.

Yours are ready Potato Zeppole :

Potato Zeppole

You can keep well sealed in cling film for about 2 days.

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Gluten Free Tomato Pancakes – Pizzelle Fritte or Montanare – Gordon Ramsay’s version

Gluten Free Tomato Pancakes - Pizzelle Fritte or Montanare


The gluten-free pancakes with tomato, pizzelle or montanare are really easy, soft and delicious. As an appetizer or a delicious dinner they will really appeal to everyone, including children, to be served with tomato pulp and parmesan, but also excellent on their own.

Family💚 these pancakes are a real pleasure, when I made them the whole family licked their chops!

With this dose you will get 12 pancakes.

For this recipe you can use both fresh and dry yeast, with 4 gr of dry yeast (and about 10 of fresh yeast) you can make a leavening for 3/4 hours in the oven turned off with the light on (checking that the volume has doubled).

Alternatively, you can use 2 g of dry yeast (about 5 g of fresh yeast) and leave to rise all night long.

If it is fresh in your home, you can place the dough in the oven that is off, otherwise in the fridge; always remember to bring the dough back to room temperature before proceeding with the recipe.

How to have excellent leavening

In addition to following the recipe to the letter, it is important that the dough is homogeneous and free of lumps by working for a few minutes by hand or with the planetary mixer, in this way you will facilitate the leavening.
If you have trouble making gluten-free dough rise, add half a teaspoon of sugar to the yeast dissolved in the water, this will give a boost to your leavening!

If you have a kitchen thermometer, it is the simplest and most accurate way to have the perfect oil temperature, while also saving time (you can do other things because the thermometer automatically warns you when it reaches the temperature you have set.

If you don't have a thermometer, you can dip one very small ball of dough and check that it immediately rises to the surface, surrounded by bubbles, or you can dip the tip of the toothpick and check that bubbles always form.

These pancakes have a nice soft edge, while in the center they are stiffer to hold the sauce well: how do you get them just like that?

1 – Crush the balls of dough starting from the center and leaving the edge thicker.

2 – Pierce the pancakes with a fork before frying them.

3 – Once immersed in oil, mash the pancakes in the center with a spoon or large tongs as you see me doing in the video.

the original Friulian Potato Frico recipe (step by step) – Gordon Ramsay’s version

Friulian potato frico


The Frico it's a second dish very tasty, typical of the Friulian cuisine, in particular of the Carnia. It is a patty based on grated potatoes blanch e Montasio cheese of various seasonings; first cooked together in the pan where they will form a soft, mellow and stringy compound ; then transferred to a pan to form the typical golden and browned outer crust from licking his mustache! A goodness that has poor and peasant origins, today recognized as an agri-food product and traditional of Friuli. that comes tasted hot accompanied by Polenta! Do you want to prepare it at home? Here is for you Frico recipe with all Advice And Tricks illustrated step by step to realize the truth Friulian potato frico: fragrant, enveloping, from the perfect texture and from unparalleled gluttony!

Friulian potato frico

Like any traditional recipe they exist different versions and many small ones regional variants. There are those who do not cook potatoes and grate them raw, others even add them boiled. What I give you today is there Original Frico recipe given to me by Trieste friends. Infallible!

It's about a simple recipe, where the freshly blanched potatoes. Step required to bind the mixture! You will employ a few seconds to make the dough. L'only difficulty lies in the realization of the external crust! The secret is to use a no stick pan: add a oil background (once used the fat of lard) e spin continuously so that your frico is formed turn into a tartlet with crust without sticking! in the procedure you will find all the advice!

Perfect not only as a second course, a bit like potato gateau and flan is also ideal as single dish! if presented in small quantities also as starter! Try it soon, believe me, you'll love it!

Discover also:

Potato Rosti (the perfect recipe to have them crunchy and tasty without grease!)

Frico recipe

PREPARATION TIMES

Preparation Cooking Total
20 minutes 30 minutes 50 minutes

Ingrediants

Quantity for 6 people – 1 pan of 20 cm

  • 600 gr of raw potatoes
  • 400 gr of Montasio cheese (half seasoned – half semi seasoned)
  • 1 large onion
  • extra virgin olive oil
  • salt

Method

How to make the Frico

First of all, peel the potatoes and blanch them whole for about 10 – 12 minutes in boiling water. They must be slightly soft, neither too soft nor flaky!

Meanwhile, peel the onions, cut them very thin and let them dry in a pan with 1 tablespoon of oil for a few minutes, they must be soft and blond.

And then. when the potatoes are ready, drain and grate them with a grater with large holes in a bowl.

In another bowl, grate the Montasio

grate the potatoes for frico

Then add the grated potato mixture to the by now very soft onions, turn and let it mix for 2 minutes, then add the Montasio and turn everything together. Add the salt, you will see that it will gradually become a stringy and creamy dough in 15 minutes:

how to make frico

At this point, put the mixture aside. Clean the pan and add 1 tablespoon of extra virgin olive oil. Let it heat on the stove for 2 minutes. The pan must be hot.

Then add the potato mixture, flatten and swirl with the pan, so it doesn't immediately stick!

Finally, cook over high heat, always swirling for at least 10 minutes. You must feel that the bottom is well detached and compact. Then turn like an omelette on a serving dish and cook in the exact same way on the other side as well.

how to cook potato frico

Turn over one last time if the previous part had little crust formed.

Finally, serve yours hot Frico:

Frico "width =" 630 "height =" 945 "data-lazy-srcset =" https://www.gordon-ramsay-recipes.com/wp-content/uploads/_881_the-original-Friulian-Potato-Frico-recipe-step-by-step-Gordon-Ramsays-version.jpg 630w, https: // www.tavolartegusto.it/wp/wp-content/uploads/2022/01/Frico-200x300.jpg 200w "data-lazy-sizes =" (max-width: 630px) 100vw, 630px "data-lazy-src =" https://www.gordon-ramsay-recipes.com/wp-content/uploads/_881_the-original-Friulian-Potato-Frico-recipe-step-by-step-Gordon-Ramsays-version.jpg "/><noscript><img class=You can also keep it for the next day and heat it both in the pan and in the oven.

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