Tag: Secret

Spaghetti with cheese and pepper, the best in the world, is made by Valerio Braschi: “I’ll reveal to you my secret of distance” – Gordon Ramsay’s version

cheese and black pepper


cheese and black pepper

Pasta with cheese and pepper it is a classic of Roman cuisine that has become famous throughout the world. It might seem like a simple dish, considering the scarcity of ingredients. But it is precisely when we have little available that we must assemble it as best as possible. This course has become the object of study and experiments by many chefs. Everyone uses their own personal tricks to obtain the right creaminess, the right consistency, the right balance. Today we look at those of Valerio Braschi, who shared his personal interpretation of the recipe.

Cheese and pepper pasta

Ingredients x 4

  • spaghetti 320 g
  • pecorino romano dop 180 g
  • ground black pepper 6 g

Preparation

The first thing to do to prepare pasta with cheese and pepper is to put the water for the pasta on the heat. As soon as it reaches the boil, add the spaghetti and boil them for two minutes. Meanwhile, pour the grated cheese into a bowl and mix it together a drop of cooking water some pasta. A crayon will form. Drain the spaghetti keeping their water and transfer them to the pan. Also add the black pepper, preferably freshly ground, and continue cooking as if it were a risotto. Add the water little by little, until the spaghetti is cooked al dente.

At this point, turn off the heat. Add the pecorino romano DOP that you previously worked, stir stirring vigorously. You need to melt the cheese pastel and distribute it evenly. This way it will form an excellent cream. The chef reminds you to carry out this step not only with the heat off, but also away from the stove. In fact, his heat would cause the cheese to coagulate. Your pasta, cheese and pepper ready. Enjoy your meal.

cheese and black pepper

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Perfect lasagna: Bologna’s most famous innkeeper, Daniele Minarelli reveals the secret of Osteria Bottega’s milk. A whole different story – Gordon Ramsay’s version

Naples-Lasagna


“The lasagna they are one of the noblest dishes of our cuisine, a rich and satisfying dish that embodies conviviality and joy”. This is how he describes it Daniele Minarelli, owner of Osteria Bottega, one of the reference points of Bolognese gastronomy. Here is his recipe and the precious tips for preparing them in the best possible way! “The lasagna must not be excessively liquid, but maintain its consistency. And the seasoning must be separated, preventing it from becoming a uniform mass.”

“For the ragùwe use 70% of folder meat, a cut very rich in blood, which requires cooking for at least 3 hours, and the remaining 30% of bacon. In the past, the proportion of meat was greater, as a more substantial dish was preferred. Our mothers, who were not as expert as professional chefs, added a bit of milk, a practice that ultimately proved successful, as home preserves tended to be a bit harsher than concentrates. Then there is the rolling pin, which is the icon of the Bolognese. Think of the preparation of pasta and imagine the robust women of the past, bent over the table with their breasts swinging. And then there is the test of the window, when they spread the pastry in front of the glass to check that it was thin and uniform enough, a veil. It must have a consistency like this: rough, fine, crunchy.”

Lasagna Bolognese

Ingredients

  • 350 g of 00 flour and 2 eggs for the pastry
  • 200 g of boiled and chopped spinach
  • 50 g of butter
  • 50 g of flour
  • 500 ml of milk
  • 500 g of classic Bolognese ragù with added milk
  • 200 g of grated Parmigiano Reggiano
  • Butter
  • Nutmeg, Salt and pepper to taste

Preparation

Cook them spinach, squeeze them and chop them. Combine them in the common dough for the browse. Roll out thinly with a rolling pin and cut 10cm wide strips. Cover the dough with a white cloth to prevent it from drying out too much.

For the bechamel, prepare a roux with 50g of butter and flour. Cook for a few minutes, stirring constantly. Add half a liter of boiling milk and a pinch of salt. Cook for about 10 minutes, stirring continuously to avoid lumps.

Boil them lasagna al dente in plenty of salted water, drain and dry on towels. Butter a baking dish and arrange a layer of ragù, sprinkle with plenty of Parmesan and add a little bechamel. Cover with the lasagna and repeat the operations until the ingredients are used up.

Finish with a layer of béchamel and Parmigiano Reggiano. Bake in the oven at medium heat for 40-50 minutes. Enjoy your meal!

Read also: Perfect Neapolitan lasagna, De Filippo’s 5 golden rules: what to do an hour before baking, makes the difference

Naples-Lasagna

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Swiss chiacchiere, More crumbly and lighter than ours, With the secret to making them full of bubbles – Gordon Ramsay’s version

Swiss chatter


Swiss chatter

The chatter they are popular all over the world and have also had great success in Switzerland. In the foreign country they are called Fasnachtschüechli, an incredibly difficult name. Better to eat them than pronounce them. And to eat them you can cook them easily at home, without having to travel kilometers and kilometres. In fact, sharing the recipe with us on social media Patriciawho despite living far away does not give up this of ours carnival tradition. This recipe makes them incredibly light and crumbly, a must try.

Swiss chatter

Ingredients x 12 chat

  • eggs 2
  • vegetable cream 35 g
  • granulated sugar 15 g
  • rum 10 ml
  • salt 1 pinch
  • 00 flour 230 g
  • peanut oil
  • powdered sugar

Preparation of Swiss chiacchiere

The first thing to do to prepare the Swiss chatter is to beat the cream, eggs and sugar together in a bowl. Work with the help of a fork until obtained a frothy mixture. At this point add the rum and the pinch of salt and give it another stir. Sift the flour and incorporate it one spoonful at a time, being careful not to form lumps. Knead until you obtain a smooth and homogeneous dough. Cover with cling film and let it rest in the refrigerator for 1 hour. Once the time has passed, we move on to forming the Carnival sweets.

Divide the dough into 12 parts and form 12 dots. Lightly flour the work surface and roll out each ball with a rolling pin. They must be thin as possible. Bring the peanut oil to temperature. Before dipping the chiacchiere, test with a toothpick: if bubbles form immediately when dipping, then it is ready. Dip the sweets and rotate themhelping you with the handle of a ladle, to create the classic bubbles. Drain and transfer to a serving plate, then complete with a nice sprinkling of icing sugar. Your Swiss chatter they are ready.

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