Tag: Pork

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.

The Frandura di Montalto, nothing more than a cat. A simple but delicious dish that can be prepared in 5 minutes, all raw in the oven – Gordon Ramsay’s version

There Frandura of Montalto Ligure is an authentic delight of Ligurian cuisine, particularly renowned in the town of Montalto Ligure, located in the province of Imperia. It is a savory potato cake, a traditional, ancient and rustic dish, typical of the Ligurian mountains, which perhaps does not enjoy the fame of other specialties, but certainly deserves to be discovered! Prepared with simple ingredients such as potatoes, flour, milk and cheese, it is a recipe without pastry and eggs, but rich in taste and tradition.

Ligurian Frandura

Ingredients

6 medium potatoes
120 g of flour
1 glass of milk
80 g of parmesan
extra virgin olive oil, salt, marjoram to taste

Preparation

Peel and slice the potatoes finely, then arrange them evenly on the bottom of a baking tray previously greased with oil. Sprinkle them with a light sprinkle of salt.

In a large bowl, mix the flour with the milk, oil, salt and, if desired, the marjoram, until you obtain a smooth, lump-free batter. Pour the batter over the potatoes, making sure to cover them completely, and add the grated parmesan.

Bake at 200°C and leave to cook until a golden crust forms on the surface, about 15-30 minutes, depending on the consistency of the batter. It is advisable to check the cooking after about 15 minutes to ensure the right consistency. Enjoy your meal!

Read also: Baked stuffed potatoes, Benedetta’s dinner-saving recipe. All raw in the oven, stringy and delicious

Because the gnocchi are soft – Gordon Ramsay’s version

Because the gnocchi are mushy is a question that torments many cooking and food and wine enthusiasts, who try their hand at preparing this classic traditional Italian dish. The consistency of the gnocchi is fundamental to the success of the dish: they must be soft enough to melt in the mouth, but at the same time maintain a certain tenderness that enhances the flavor without becoming mushy. Understanding the underlying causes of mushy gnocchi is therefore essential for anyone who wishes to master the Italian culinary art and ensure excellent results.

Because the gnocchi are mushy

The question of the consistency of gnocchi is closely linked to several factors, including the quality of potatoesthe amount of flour used, and the dough handling. First of all, it is important to select potatoes with a low water content; varieties such as yellow-fleshed potatoes are often recommended for their ability to absorb less flour, thus reducing the risk of obtaining gnocchi that are too hard or, conversely, too soft if you use too much water.

Another crucial aspect is the amount of flour engaged. Too much flour can make the gnocchi too firm, while too little can cause them to fall apart during cooking, resulting in soft and unappetizing gnocchi. The key is finding the right balance, adding flour little by little and constantly evaluating the consistency of the dough.

There dough handling it also plays a decisive role. Overworked dough will become elastic due to gluten formation, leading to tough dumplings. On the contrary, an insufficiently mixed dough may lack the necessary cohesion, resulting in gnocchi that fall apart easily.

Finally, the cooking it is a critical moment: the gnocchi must be immersed in boiling salted water and cooked until they rise to the surface, a sign that they have reached the right consistency. Overcooking can make the gnocchi too soft and compromise their structure.

For those looking for a detailed guide on how to prepare perfect potato gnocchi, I recommend consulting this recipe: Potato gnocchi: a timeless classic.

In short, the preparation of gnocchi requires attention and care at every stage, from the choice of ingredients to cooking. By following the advice listed above and practicing, you can obtain gnocchi with the ideal consistency, ready to be enjoyed with your favorite seasoning. As we have seen, the key to success lies in carefully balancing all the elements involved.