Tag: Perfect

Original recipe and tips for perfect success! (baked or fried) – Gordon Ramsay’s version

THE falafel I'm a second dish typical of southern cuisine from Arab origins beloved worldwide! It is about the Spiced legume meatballs made with dried chickpeas soaked and shakes with onion, garlic, cumin And parsley, from which we obtain crushed balls ; which as tradition commands, they are fried in boiling oil, where the typical is formed golden crust And Crisp that wraps a soft heart And very fragrant pasty! Excellent alone or accompanied by sauces greedy!

PREPARATION TIMES

Preparation	Cooking	Total
20 minutes + soaking and resting times	15 minutes	35 minutes

Ingrediants

Quantity for 30 pieces
500 grams of dried chickpeas 1 onion 1 clove of garlic 2 large sprigs of parsley 1 tablespoon of cumin powder 1/2 tsp ground coriander salt pepper 1/2 teaspoon of baking powder for pies (or bicarbonate) 1 tablespoon of chickpea flour or breadcrumbs (only if needed) fry oil

Method

How to make Falafel

First of all, soak the dried chickpeas in plenty of water for at least 12 – 24 hours.

As you can see, they will be doubled in volume:

Drain and dry them with a cloth.

Then add them in a blender along with the chopped onion. You will need to blend until you get a completely broken down consistency:

Finally add plenty of parsley, cumin, coriander, salt and pepper. Operate and blend again until the mixture is uniform.

Cover with cling film and leave to rest in the fridge for 2 hours (at least 1 hour)

Finally check the consistency, if it is soft, add the chickpea flour or breadcrumbs, otherwise, as in my case, leave the dough like this, add the yeast,

Then mix and make balls with 1/2 tablespoon and then flatten them:

Cook in plenty of hot frying oil in a full large pan (they will have to soak) and cook for 4 – 5 minutes, turning a couple of times

Be careful that the oil must be boiling but constant over medium heat; if it is too strong they will burn on the outside, so monitor carefully!

Drain on absorbent paper and serve immediately hot!

Yours are ready Falafel!

You can cook them on a baking sheet lined with parchment paper, with a drizzle of oil for about 25 minutes in a static oven at 180 °

Better if they are consumed as soon as they are made!

the perfect recipe to make at home (step by step) – Gordon Ramsay’s version

There Chestnut jam it's a autumn preserves exquisite! A spreadable cream to make at home with the boiled chestnuts And sugar ; than cooking a slow fire , give life to one Chestnut jam from the full-bodied consistency, velvety, silky on the palate, with a balanced taste not too sweet; ideal for enclose in jar And enjoy all year round of the intense flavor of these autumn fruits! Not only to spread on bread And rusks; but also to achieve numerous spoon desserts, cups, desserts with whipped cream, or fill pies, cakes, Biscuits ; or to give as a gift like apple jam or chestnut and chocolate cream!

It's about a simple preparation, you just need a little bit of time available for the various steps and cooking. For the preparation I recommend you to use the browns, bigger and tastier, but chestnuts are also good, as long as they are healthy without mold. The secret for an excellent result it is the gentle and prolonged cooking in two stages, process in which excess water dries up and you will get a caramelized compound ! Follow all step by step advice and I am sure that together with the Torta di Castagne and Montebianco, the Chestnut jam will become will among the desserts with chestnuts you will love most!

Discover also:

Il Castagnaccio (the original Tuscan recipe to make it soft and delicious at home!)

Chestnut jam recipe

PREPARATION TIMES

Preparation	Cooking	Total
1 h	1 h	2 h

Ingrediants

Quantity for 2 jars of 250 gr
500 gr of boiled chestnuts (about 1kg – 1,1Kg whole) equal weight of water of chestnuts (500 gr) 200 grams of sugar

Method

How to make chestnut jam

First of all, boil the chestnuts in cold water for 15 minutes, then peel them, remove the rotten, blackened or worm-eaten ones.

Then weigh them and add equal weight of water to a saucepan.

Finally add the sugar and let it simmer for 40 – 45 minutes until they have absorbed almost all of the water:

Finally, blend with a blender to obtain a soft puree.

Finally, put the puree back on the heat and let it caramelize over very low heat, turning and turning for another 10 – 15 minutes.

At this point, taste and evaluate the consistency must be creamy, caramelized and thick.

If it is too mushy and dry, add a little water and cook a little more until it reaches consistency.

Then, while still boiling, transfer the jam into previously STERILIZED glass jars, leaving 1 cm of the edge.

Then seal with twist off cap and let cool upside down.

If you want to keep in the pantry, you need to pasteurize the jars, cooking them hermetically sealed in a pot full of water for at least 30 minutes

Yours is ready Chestnut jam

After pasteurization it can be kept in a dry place for 10 – 12 months.

Without pasteurization you can keep in the fridge for 2 – 3 months or in the freezer for 1 year

Finally, once opened, it should be kept in the fridge and consumed within 10 days

Classic recipe and tricks how to make the perfect polenta! – Gordon Ramsay’s version

There Polenta it's a single dish exquisite, poor man And nutritious typical of cuisine from northern and central Italy, particularly Lombardy, Veneto, Piedmont, Valle d'Aosta. Made with corn flour And water salty, which cooked a slow fire, turn into one compact cream from intense yellow color , what a time cold solidifies And you can cut it with knife! From neutral taste And pasty consistency And excellent both alone but also enriched with sauces, meats, vegetables And cheeses! In short, one unique goodness, that has very ancient origins: since when, thanks to discovery of America, they spread corn crops in northern Italy; and the polenta became the food par excellence in the countryside, able to to satiate many family with little! Today famous landmark of the Italian culinary tradition not only in his original version but also as a basis for gourmet dishes! Do you want to prepare it too? Here she is Polenta recipe , with all tricks And advice illustrated step by step which indicate how to make polenta in home perfect!! both in terms of taste both in terms of soft texture And without lumps, pasty at the right point either in terms of speed of execution!

Like any traditional recipe they exist several regional variants, the one I give you today is there Original classic recipe of the Polenta. A preparation very easy following 1 gives base : for every 250 grams of corn flour it is necessary 1 liter of water. THE secrets for an excellent result are: use good quality corn flour and cook a low fire constantly turning and turning! According to tradition, the cauldron suspended above the fireplace; but with the right advice you will succeed perfectly even in a classic modern pot! Excellent alone or in combination with numerous foods ; In the method I have added you some ideas! Perfect like autumn and winter single dish is for lunch that for dinner! also children love it and being gluten free is also suitable to celiacs!

Discover also:

Stew (the original illustrated recipe for a soft and creamy stew with potatoes)

Polenta recipe

PREPARATION TIMES

Preparation	Cooking	Total
5 minutes	10 minutes	15 minutes

Ingrediants Method

How to make polenta

First of all, place the cold water in a pan with two pinches of salt.

Then add the cornmeal to cold water and whisk with a hand whisk, so that no lumps form.

Finally, place on low heat and stir constantly until the mixture turns into a thick cream.

At this stage you can add 40 grams of butter or 2 tablespoons of extra virgin olive oil to make it tastier (optional, I often do and recommend it)

The cooking time can vary from the type of flour used. Give it 8 minutes to 15 minutes. My advice is to always read the instructions you find in your package.

Finally pour on a still hot wooden cutting board! Yours is ready Polenta

Dressings for Polenta

How can it be paired with Polenta? My advice is to serve it hot, creamy, on a large cutting board. You can make a hole in the center and add sautéed mushrooms, or side dishes of your choice.

But also Bolognese sauce, meatballs with sauce, sausages, ribs, stew, minced meat.

or again fontina, gruyere, soft cheeses.

You can keep it even for the day , simply by heating it or giving life to numerous dishes

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