Tag: Perfect

Rice Salad, Locatelli’s Tricks to Make It Perfect. Always Follow the Rule of Three and You’ll Never Go Wrong – Gordon Ramsay’s version

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Undisputed queen of summer tables, the rice salad can be transformed into a refined gourmet dish with a few tricks. Rice salad is a fresh solution, easy to prepare and perfect to keep in the refrigerator for a few days. However, it can be heavy if you do not choose the right ingredients and if you do not follow some simple tricks. If you want to revolutionize your idea of rice salad, here are five tips to make it truly unforgettable. Choosing the rice is essential for a perfect rice salad. Opt for varieties that hold up well to cooking, such as Carnaroli or Arborio.

If you are looking for an interesting alternative, Venere rice, with its long and thin shape, it can be an excellent choice. For salads with seafood, try Basmati, whose unique flavor can add an exotic touch to the dish. Make sure the rice you choose maintains a firm texture and does not become sticky. One of the most common problems with rice salad is the sticky consistency of the grains. To avoid this, follow these steps carefully. cooking times indicated on the package and do not exceed 15 minutes. Do not rinse the rice under cold water because it would remove the starch, but spread the grains on a tray and fluff them with a fork.

To cool them quickly, you can place the tray in a sink filled with cold water, similar to a double boiler in reverse. To avoid overloading the rice salad, apply the rule of three: use a maximum of three ingredients in addition to the rice. This will prevent the dish from becoming too rich and heavy. You can choose combinations such as fresh vegetables, olives and cheese cubes, or tuna, cherry tomatoes and Tropea onion.

If you want a ready-made dressing, consider options that include wholesome vegetables, tuna steaks and a tasty sauce made from tomatoes and herbs. The use of mayonnaise in rice salad is a matter of debate. If you decide to add it, do so a day or two after preparation and only if you are sure the salad will be consumed quickly. Mayonnaise can alter the flavors and textures of the dish if stored too long.

Therefore, avoid adding it to freshly prepared salad if you plan to store it for several days. Rice salad should be consumed at room temperature, immediately after removing from the refrigerator. Leave cool naturally the rice before seasoning it and, once seasoned, store it in the refrigerator for no more than three days. Before serving it, remove it from the refrigerator at least half an hour before, to allow the flavors to develop at their best. Now you are ready to make a perfect rice salad.

Read also: Cold Farro Salad, Benedetta’s advice for combining all the ingredients

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Perfect Cold Pasta by Cannavacciuolo, the chef’s 5 golden rules: here’s where I put it immediately after cooking, never in the fridge – Gordon Ramsay’s version

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It is now well known that thecold saladwhether mixed, rice, chicken, seafood, or pasta, is the star of the summer. Of all those listed, pasta is the liveliest and richest in carbohydrates, becoming the favorite choice of ‘pasta makers’. It is a must because it is a dish colorful, fresh, tasty which is prepared with ease, savored with pleasure and is perfectly suited to both business lunches and those at the seaside. However, the result is not always the one hoped for. Below, in fact, I leave you tips and tricks to have a perfect and satisfying result!

Tips for a perfect cold pasta

Pasta shapes and cooking
Choose small and compact formats: such as fusilli, rigatoni, ditalini and mezze penne. These formats are less slippery and tend to break less than the long ones.
Cook the pasta to perfection: Don’t drain it too al dentebecause as it cools the dough can lose elasticity and harden slightly.

Seasoning and cooling
It is best to prepare the sauce in advance so that you can add it right away. This helps prevent the pasta from sticking. You can also avoid rinsing the pasta under running water. Instead, let it cool on a baking tray lined with baking paper with a drizzle of oilto retain the starch and flavor.

Ingredients
Use quality ingredients: Avoid pre-packaged condiments, often too acidic, and prefer fresh, high-quality ingredients.
Cut them into small pieces: Halved cherry tomatoes, diced vegetables and diced ham mix best with pasta. Opt for soft pickles such as capers, olives and spring onions. Avoid raw vegetables that are too hard (like carrots, unless julienned) and condiments that bind the dish together like grated cheese or mayonnaise.

Timings
Don’t make it too far in advance: Making pasta salad a day or more in advance can cause the pasta to lose flavor and consistency, and it can become sticky by absorbing water from the other ingredients. The ideal is to make it a few hours before serving (about two hours), removing it from the fridge one half an hour before eating it.

Cold Pasta Recipe

Ingredients for 4 people

380 g of fusilli (or any other short format)
130 g of diced cooked ham
a handful of datterini tomatoes
30 g of caciocavallo or filatino or galbanino
Taggiasca olives to taste
basil, extra virgin olive oil, salt and pepper to taste
broccoli florets (if you prefer)

Preparation

To prepare Cold pasta salad with vegetables and hamstart by combining all the diced ingredients in a bowl, except the broccoli florets. Season with oil, salt and pepper, mixing well to combine the flavors. Cook the pasta according to the instructions on the package. Once cooked, drain and let it cool on a baking sheet lined with parchment paper.

When the pasta is coldpour it into a bowl and add the dressing along with another spoonful of oil. Mix everything together and garnish with basil leaves and a few slices of cooked ham, sliced and rolled up in the center of the plate like a little rose. Let the pasta salad rest in the refrigerator for a couple of hours. Then take it out of the fridge half an hour before eating it, so that it comes back to room temperature and then you will be ready to enjoy it. Enjoy your meal!

Read also: Pasta fredda caprese, the first quick and good to prepare in advance with a secret: what to add to the oil

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Perfect Spaghetti Allo Scarpariello with Eduardo De Filippo’s Three Secrets. What to Put in the Oil Before the Cherry Tomatoes – Gordon Ramsay’s version

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Neapolitan Scarperiello pasta it is a first course which, with a few simple ingredients, manages to give great satisfaction to those who prepare it and those who taste it. It is not a common tomato pasta, but a recipe rich in history and flavourborn in Spanish Quarters of Naples, where the shoemakers, known as scarri, prepared it with the leftovers of the Sunday sauce and with the cheese received as gifts from customers. Today, this dish is a symbol of culinary tradition Neapolitan, capable of conquering the most demanding palates on every occasion.

Neapolitan Scarpariello Pasta

Ingredients x 4

320 g of paccheri or spaghetti
400 g of fresh or peeled cherry tomatoes
1 clove of garlic
Grated cheese (parmesan and/or pecorino)
Extra virgin olive oil
Salt to taste
Fresh basil

Preparation:

Start preparing Neapolitan pasta with scarpariello by placing a large pot with plenty of salted water for the pasta on the stove. Meanwhile, in a large pan, fry a clove of garlic in extra virgin olive oil. When the garlic is gold, add the cherry tomatoes cut in half (or the peeled ones) and season with salt. Let the sauce cook over a low heat for approximately 15 minutes, then remove the garlic. In the meantime, cook the pasta in boiling water, draining it very al dente. Transfer the pasta to the pan with the tomato sauce and sauté for a few minutes.

Add a generous handful of grated parmesan and pecorino and mix vigorously, blending the ingredients well until they form a comforting sauce. Serve hot, garnished with a few fresh basil leaves and a drizzle of raw extra virgin olive oil. Don’t forget to do the final shoe with bread to enjoy every drop of this delicious sauce, thus honoring the Neapolitan tradition that this dish represents. Your Scarperiello pasta is ready. Enjoy your meal!

READ ALSO—> Spaghetti degli Apostoli, the first course with peppers that tastes like the sea. The summer recipe with the sauce that is prepared while the pasta is cooking

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