Tag: periwinkle

Risotto mastery: techniques for a tasty risotto – Gordon Ramsay’s version

Risotto is one of most iconic dishes of Italian cuisine, loved all over the world for its creaminess and rich flavour. However, preparing a perfect risotto requires skill and knowledge of the right techniques. In this article, we will explore the techniques for creating a creamy and flavorful risotto that will delight the palate of anyone who tastes it.

The perfect base: broth

The secret of a good risotto lies in the quality of the broth used. Homemade meat or vegetable broth it is the best choice to guarantee a rich and deep flavor to your dish. Make sure to keep the broth hot while preparing the risotto, so that it is gradually absorbed and maintains the ideal temperature for uniform cooking.

Toasting rice

A fundamental step to obtain a creamy risotto is toasting the rice. Carnaroli or Arborio rice they are the most suitable varieties for this preparation, as they are able to absorb liquids without losing their consistency. Start by toasting the rice in a pan with a little butter or oil, until the grains become translucent and begin to emit a nutty scent.

Final creaming

There creaming is the last step to obtain a creamy and velvety risotto. Once the rice has absorbed all the broth and has reached the right consistency, add a knob of butter and some grated cheese, such as Parmigiano Reggiano or Grana Padano. Stir vigorously to incorporate the ingredients and create that irresistible creaminess that characterizes an excellent risotto.

Variants and combinations

In addition to the classic version with butter and Parmesan, there are numerous variations of risotto that can enrich your culinary repertoire. Try adding ingredients like porcini mushrooms, saffron, prawns or asparagus to create unique and surprising flavor combinations. The important thing is to maintain the balance between the main ingredients and the rice, in order to guarantee a harmonious and tasty result. Here are some ideas:

Master therisotto art it requires practice, patience and a keen eye for detail. By following these techniques and experimenting with different ingredients and combinations, you will be able to create creamy and tasty risottos that will conquer the palate of anyone who tastes them. Enjoy your meal!

How to cook dried lentils – Gordon Ramsay’s version

The dried lentils they represent a fundamental ingredient in the Mediterranean diet, known for its numerous nutritional properties, including proteins, fibers and minerals. Knowing how to cook them correctly is essential to make the most of these benefits and to ensure that the final result is tasty and satisfying. Preparing dried lentils may seem intimidating to some, but with the right techniques and tips, it becomes a simple and rewarding task. The key is knowing the correct steps to follow and some tricks that only experts know.

How to cook dried lentils

For cooking dried lentilsthe first fundamental step is that of preparation. It is advisable to rinse the lentils well under running water to remove any impurities. Unlike other legumes, lentils don’t need to be soaked for long, making them a practical option for last minute meals. However, a short soak can help reduce cooking times and make them more digestible.

The cooking of dried lentils can vary depending on the variety and freshness. In general, they are cooked in water or broth, maintaining a ratio of about 1:3 between lentils and liquid. Adding a small piece of kombu seaweed during cooking can help make them even more digestible and add minerals. It is important not to salt the lentils at the beginning of cooking, as salt can harden the legumes, lengthening cooking times.

Once lentils are cooked, they lend themselves to a wide range of recipes, from simple salads enriched with vegetables and seasonings, to more elaborate dishes such as soups, vegetable ragouts or spicy side dishes. A particularly tasty and simple recipe to make is that of pan-fried lentils, which you can find here: Pan-fried lentils recipe. This dish enhances the natural flavor of lentils with the addition of fresh herbs and spices, resulting in a nutritious and flavorful side or main course.

In short, cooking dried lentils is not only a way to enrich your culinary repertoire with healthy and tasty dishes, but also an opportunity to explore the versatility of this legume in various preparations. As we have seen, with some simple steps and tricks, it is possible to transform dried lentils into delicious creations that will surprise your diners.

Chicken Marengo by Pellegrino Artusi, the last recipe written by him, the most loved by Napoleon – Gordon Ramsay’s version

Marengo chicken it is a delicate and very tasty dish, although simple and quick to make. It belongs to both French and Italian cuisine, in particular Piedmontese cuisine and especially the city of Alessandria. Today we will see the recipe that Pellegrino Artusi he published the last edition he edited, that of 1911 with 799 recipes, shortly before his death. Piero Benigni he then reshared it on social media and it was from his page that we recovered it. The ingredients are for 2 people and the result is incredibly satisfying, soft and tasty.

Marengo chicken

Ingredients x 2

half a chicken
extra virgin olive oil
Flour
lemon juice
dry white wine 1 glass
meat broth 300 ml
parsley

Preparation

The first thing to do to prepare Marengo chicken It’s meat broth. If you want you can also choose the vegetable one. Break up the chicken and remove skin and fat deposits. Place the pieces in a pan with 3 tablespoons of extra virgin olive oil and let them brown well on all sides, then remove them and throw away all the fat that will be formed. Put 2 tablespoons of extra virgin olive oil and the chicken pieces back in the pan floured. Let it heat up, add a glass of white wine, cover and let it continue until it has almost completely consumed, turning the pieces every now and then.

Pour a ladle of broth, add salt, cover and cook over a very gentle heat adding a little broth when necessary to keep the cooking juices liquid enough. Turn the pieces over every now and then. After 30 minutes pour a spoonful of lemon juice over the pieces and continue cooking, which will last another 30 minutes or a little more and will be finished when the breast is done drill well from the fork. Just before the end, add salt and let the bottom almost dry because the pieces they can be coloured. When ready, pass them onto the tray, pour some more lemon juice over them, sprinkle with chopped parsley and serve. Yours marengo chicken it’s ready.