Tag: peach

Bolognese sauce – Creative in the kitchen – Gordon Ramsay’s version

Bolognese sauce recipe by Creativa in the kitchen


Bolognese sauce recipe by Creativa in the kitchen

My recipe of the Bolognese sauce it is a must of Italian cuisine, but even if it is classic, there are many small variations. The typical sauce for traditional lasagna or simply to dress your favorite pasta, whatever they are noodles or orecchiette.

There is only one Bolognese sauce and it was deposited in 1982 at the Italian Academy of Cuisine at the Chamber of Commerce and from there the small variations are born and each family has its own perfect recipe!

There my family recipe it's quick and easy and doesn't need much cooking experience, so let's put on the apron and prepare this recipe together!

Read also: Homemade ravioli

Difficulty: low

Cooking: 30 minutes

Preparation: 10 minutes

Flat cost: low

Doses: 2 people

INGREDIENTS FOR 2 PEOPLE


TOOLS USED


saucepan,

pot for cooking pasta,

various containers,

various cutlery.

HOW TO PREPARE RAGU 'ALLA BOLOGNESE

• Cut the onion, carrot and celery stalk into small cubes, previously washed and cleaned.

P.prepare the sauce:

• Grease the pan with a little olive oil, add the chopped vegetables and brown over low heat.

Bolognese sauce recipe by Creativa in the kitchen

• As soon as they begin to wilt, add the minced minced meat and mix. With the wooden spoon try to chop it up again, until the size of the pieces of meat will be to your liking. Continue cooking over low heat.

Bolognese sauce recipe by Creativa in the kitchen

• As soon as the meat begins to cook, pour the white wine and let it evaporate, season with salt.

Bolognese sauce recipe by Creativa in the kitchen

• When the wine has evaporated, pour the tomato puree with the basil leaf (my tomato puree already contains one, if not, add it) and continue cooking, again over low heat, until the Bolognese sauce thickens slightly.

Bolognese sauce recipe by Creativa in the kitchen

• Remove from the heat and use your Bolognese sauce for your recipes.

If you decide to season the pasta:

• Cook the pasta in salted water, drain it and season it initially with a few ladles of Bolognese sauce; Serve and add more sauce on your seasoned pasta.

• Serve hot.

Bolognese sauce recipe by Creativa in the kitchen

Bolognese sauce recipe by Creativa in the kitchen

• For this recipe of mine, the meat sauce is always cooked over low heat.

• If you do not have all the vegetables at hand, you can also use the ready-made frozen sauté.

• For a stronger flavor, you can substitute white wine with Red wine.

• You can prepare this recipe even the day before.

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What to eat in Croatia Quick and easy recipe – Gordon Ramsay’s version

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What to eat in Croatia : while organizing a holiday, you also think about what the cuisine of the country you are visiting will be like. So if you plan to spend your holidays in C.roazia certainly you will not experience the great regret of Italian dishes, the proximity to Italy and the various cultural influences over the centuries mean that Croatian cuisine is a nice mix of various Mediterranean and Balkan cuisines.

In Croatia we can eat in various types of places:

  1. Konoba A generally family-run establishment with an authentic character of Croatian cuisine. The vegetables served generally come directly from the family garden. Obviously, if you are in small towns this is difficult but generally the quality of the products is high.
  2. Restauracija Refined and elegant restaurants: very formal settings, the menus are elaborate and the wine list for true connoisseurs.
  3. Slasticarna We are in our pastry shop where you can try ice creams, cakes, desserts and strudels.
  4. Samoposluzivanje They are self-service cafes ideal for a quick snack.

Among the most loved dishes by Italians in Croatia we undoubtedly find these present in the list divided by the various regions

Dalmatia and Kvarner

  1. Lignje: breaded and fried squid.
  2. Paski sir: cheese from the island of Pag, a kind of very tasty hard cheese.
  3. Rizoto: risotto usually with seafood.
  4. Pasticada: beef stew in wine and spice sauce accompanied by delicious gnocchi.
  5. Brodet: fish soup with polenta.
  6. Lamb of Cres: a particularly tasty meat thanks to the aromatic herbs the animal feeds on.

Istria

Istrian cuisine is progressively making itself known on the international gourmet scene thanks to the excellent quality of its regional dishes.

  1. Manestra: thick and aromatic vegetable and bean soup.
  2. Prsut: smoked ham, very expensive due to the elaborate and long smoking process.
  3. Fritaja; omelette with vegetables, usually wild asparagus.
  4. Fuzi: fresh pasta with truffles or game (divljac).

Slavonia

This region has absorbed the gastronomic culture of Hungary with extensive use of garlic and paprika, which makes the dishes of this area very spicy and spicy.

  1. Cobanac: meat stew very similar to goulash.
  2. Kulen: paprika sausage preserved for 9 months and served with fresh cheese, tomatoes, pickled vegetables and peppers.
  3. Saran u rasljama: carp on the spit or on the grill.
  4. Fis paprikas: fish dish (carp, pike or perch) cooked in stew in paprika sauce accompanied by a side of pasta.

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Passive cooking pasta with clams – Gordon Ramsay’s version

Passive cooking pasta with clams


Everyone really likes pasta with clams, but what if there was a way to make it sustainable too? Let's try passive cooking together.

Maybe not everyone knows that, once it reaches a boil and "thrown the pasta", after the first two minutes with the stove on, the pasta can cook until it reaches the time indicated on the package, with the stove off and the lid closed. In addition to saving energy, the nutritional values ​​of starch and gluten are preserved. A pasta (with clams but not only) more digestible and that satisfies longer.

Part of the cooking water will be used to cook the clams in a pan, to which the pasta and organic lemon zest will be added. To complete, crumbled bread, sautéed in a pan with Mediterranean flavors and extra virgin olive oil. And the recipe becomes doubly waste-free if you use your dry stale bread, blended in a food processor, to make this crunchy and tasty topping.

The secret to a really top clam pasta? I have three!

  1. When you pour the pasta into the pan, add a coffee cup of cooking water. The starch contained will create a delicious cream.
  2. Grate a little lemon zest onto the finished dish (choose organic and with edible peel, please). It will give a really pleasant and unexpected flavor twist.
  3. Blend 2 slices of stale bread in a blender until you get irregular crumbs. Pour them into a pan with hot oil and a mix of aromatic herbs until they become golden and crunchy. Finally sprinkle them on the pasta before serving.

And if you want to try the classic spaghetti with clams, here is the recipe for you!

This recipe is part of my column TURN ON THE APPETITE on Clic, the magazine of Turn on electricity & gas Coop, full of dishes, techniques and ideas for “low impact” cooking.

Passive cooking pasta with clams

post made in collaboration with Clic – accendilucegas.it
ingredients for 4 people

WHAT

  • 1 kg of clams
  • 300 g of short pasta
  • 1 clove of garlic
  • 2 tablespoons of extra virgin olive oil
  • 1/2 glass of wine
  • the zest of half an organic lemon
  • Salt to taste
  • a few grains of black pepper
  • a bunch of parsley
  • 2 slices of stale bread

HOW TO PREPARE PASSIVE COOKING PASTA

First of all, I took care of cleaning the clams, preferably genuine, which I left to rest for one night in cold water and salt (70 mg of salt per liter of water, as in sea water).

After at least 12 hours of rest, I drained the clams and passed them under cold water, tapping them to make sure that all the sand has come out.
In the meantime, I heated a very large non-stick pan with oil and garlic, combined the drained clams, blended with the wine, letting it evaporate, then covered for 3 minutes to make them all open completely.

how to prepare clams how to prepare clams how to prepare clams

At the same time I took care of the passive cooking of pasta, dipping my feathers in plenty of boiling salted water. I let it boil over the flame for 2 minutes, stirring to keep them from sticking, then I covered and turned off the flame, finishing cooking for the time indicated on the package. In my case, with a cooking of 11 minutes, I let it cook over the heat for 9 more minutes.

Passive cooking of pasta Passive cooking of pasta

I drained the pasta al dente, keeping a cup of its cooking water, and added it to the open clams. I added a drizzle of oil and fresh parsley.

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Passive cooking pasta with clams

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