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Or Pignato magro, the Neapolitan soup with escarole and beans that cannot be missed at Christmas. Grandma Carmela’s ancient recipe – Gordon Ramsay’s version

beans and escarole


beans and escarole

Beans and escarole it is a peasant soup born in the Neapolitan culinary tradition. It is ideal for warming up in autumn and winter. It’s basically one poor recipe, where the bitter flavor of escarole meets the sweetness of cannellini beans. Depending on your taste, you can add a touch of spicy. You can serve this soup accompanied by stale bread or croutons, and a drizzle of good extra virgin olive oil.

This recipe is also called by the Neapolitans Skinny Pignato as opposed to Fat pignato or the Neapolitan ammaritata soup. In fact, at the time, not everyone could afford meat, which is indispensable in soup, so we opted for beans, poorer but still high in protein. Today we share with you the recipe forCarmela’s Osteriawho often shares the dishes on his menu on social media.

Beans and escarole

Ingredients

  • garlic 2 cloves
  • escarole 320 g
  • dried oregano
  • fresh chili pepper
  • laurel
  • extra virgin olive oil 30 ml
  • salt
  • homemade bread
  • cannellini beans 300 g

Preparation

To prepare beans and escarole start by soaking the cannellini beans. Then pour them into a container, covering them with water and leave them like that for 12 hours. After this time, rinse the beans under running water, then pour them into a pan with plenty of water. Add some bay leaves and bring to the boil. Cook over a boiling heat for 2 and a half hours, eliminating the foam that forms on the surface with the help of a ladle. Once cooked, drain beans and keep the cooking water aside. Chop the chilli pepper and peel two cloves of garlic. In a large pan, heat the olive oil with the two peeled garlic cloves and then pour in the beans that you have previously cooked.

Flavor with chilli pepper, oregano, salt and cook for 5 minutes over medium heat. Wash and cut the escarole in strips and add it to the beans. Pour in the cooking water from the beans. Cover with the lid and cook over low heat 20 minutes. In the meantime, take care of the toast: cut a loaf of bread into slices, line a baking tray with baking paper and distribute the slices of bread, season with oil, salt and pepper to taste and then toast the croutons for 5 minutes at 180 degrees approximately or until golden brown. Once the soup beans and escarole Once cooked, serve it while still very hot, accompanying it with slices of toasted bread.

what it is, how to make it and how to use it – Gordon Ramsay’s version

brunoise cut


Cutting techniques can enhance each ingredient not only when it comes to cured meats, fish or meat. Today we find out what it is brunoise and how to make one vegetable brunoise.

Most of the time we don’t pay attention to how to cut vegetables because they are convinced that one cut is as good as another. Nothing could be more wrong.

Accurate, well-executed cutting can make the difference between an ordinary dish and an exceptional one, influencing the presentation, taste and texture of the final dish.

The importance of cutting in the kitchen

Know what the cutting techniques are in the kitchen it is fundamental for several reasons that influence both the final result of the dish and the overall tasting experience.

  • Uniformity of cooking – Ingredients of similar size cook evenly, meaning all parts of a dish will be ready at the same time, preventing some from being undercooked or overcooked.
  • Aesthetics – A precise and uniform cut makes the dish more visually attractive and more inviting to the point of creating a positive first impression.
  • Consistency – The different cutting sizes influence the consistency of the dish, making it fine and uniform or crispier.
  • Cooking time control – By cutting the ingredients in a certain way you can control the cooking time to obtain the desired result. For example, smaller ingredients cook faster.
  • Fusion of flavors – Properly cut ingredients allow the flavors to mix well during cooking, especially when it comes to soups and stews.
  • Resource saving – Proceeds carefully cuts vegetables in the kitchen reduces waste, allowing you to make the best use of ingredients and reducing waste.

Brunoise: what it is and meaning

brunoise cut
Tomato brunoise

There brunoise it is one of the cooking techniques that requires not only manual skill, but also a deep understanding of symmetry, precision and balance of flavors.

Originating from French cuisine, as the name suggests, this technique involves creating uniform, identical cubes of vegetables, essential for refined dishes and high-quality culinary presentations. We can talk about tomato brunoise, courgette brunoise, Potato brunoise, pepper brunoise and so on.

What does brunoise mean? There translation Italian of the French term refers to an extremely small and uniform cut. It is no coincidence that he says “cut into brumoise”.

What is the difference between brunoise and julienne?

The brunoise cut and julienne are both techniques for preparing vegetables in the kitchen, but they differ in size and purpose.

In brunoise, roots, vegetables and fruit (e.g. carrots, celery, onions, peppers) are cut into small uniform cubes, usually about 2-3 mm per side, in order to use them in sauces, soups and garnishes. aim to obtain a very fine and uniform consistency.

Cut the vegetables into julienne strips it means cutting carrots, celery, courgettes, peppers into long, thin strips, generally about 5 cm long and 1-2 mm thick, to add color and crunch to salads or to decorate the dish.

What is meant by mirepoix? It allows you to cut carrots, onions and celery into pieces, but larger ones (cubes of approximately 7 mm per side) in order to prepare an aromatic base used to flavor broths, sauces and stews. Who wonders how to do the mirepoix cut all you have to do is proceed as per the brunoisebut cutting the cubes 7 mm per side.

Brunoise cutting, tools

If you want to experience the brunoise as cutBefore starting, it is essential to have the appropriate tools available:

  • A sharp knife – It is essential to have a well-sharpened knife to obtain precise cubes without crushing the ingredients.
  • A stable cutting surface – Make sure you work on a flat and stable surface to ensure safety and precision when cutting.
  • Vegetables – The most common vegetables for this cut are carrots, onions, celery and peppers, but you can use any vegetable that requires this cut size.

The brunoise cut technique

vegetable brunoise
Brunoise of peppers

The technique allows you to prepare a vegetable brunoise impeccable, but requires some small care.

  • Preparation of vegetables – The first thing to do is carefully clean the vegetables, removing the peel and any unwanted parts.
  • Cut into thick slices – Proceed by cutting the vegetables into thick slices of about 3 mm.
  • Striped cut – At this point it is necessary to align the slices and cut them into small strips lengthwise, equalizing the sides.
  • Cut into cubes – To obtain uniform cubes you need to overlap the strips and cut everything into small squares. In this case it is necessary to proceed with a fluid and controlled movement of the knife.

More tips…

Fortunately, there are various tips that can make it even easier to obtain a perfect diced vegetable.

For example, the brunoise cut requires practice. So, it’s good to start with easy-to-process vegetables, like carrots, and gradually move on to more delicate vegetables.

Once prepared, vegetable brunoise can oxidize quickly and for this reason it must be used immediately or stored in an airtight container in the refrigerator, preferably blanched for a few minutes in boiling salted water and immersed in ice water for a few seconds.

This preparation can be used to add color, flavor and texture to many preparations, such as stir-fries, soups, sauces, salads and stuffings.

the original recipe step by step (fried or baked) – Gordon Ramsay’s version


THE Krapfen they are gods fried desserts typical of German cuisine. It is about fluffy circles from leavened dough similar to the Bomboloni; that come first fried then they come stuffed with a pastry bag with Jam or Custard ; in the end covered with powdered sugar or granulated! Imagine them very soft to the bite from creamy filling and enveloping! A unique goodness that is born in the 1600s to Graz , then exported to Vienna, and finally spread in Trentino, Veneto And Friuli, where it is usual to prepare them in the period of Carnival! You want make them at home? Here is for you Krapfen recipe with all Advice And Secrets step by step Perfect donuts in terms of consistency, taste And ease of execution!

Krapfen "width =" 630 "height =" 472 "data-lazy-srcset =" https://www.gordon-ramsay-recipes.com/wp-content/uploads/the-original-recipe-step-by-step-fried-or-baked-Gordon-Ramsays-version.jpg 630w, https: // www.tavolartegusto.it/wp/wp-content/uploads/2022/02/Krapfen-300x225.jpg 300w, https://www.tavolartegusto.it/wp/wp-content/uploads/2022/02/Krapfen-86x64 .jpg 86w, https://www.tavolartegusto.it/wp/wp-content/uploads/2022/02/Krapfen-630x472.jpg 1056w "data-lazy-sizes =" (max-width: 630px) 100vw, 630px "data-lazy-src =" https://www.gordon-ramsay-recipes.com/wp-content/uploads/the-original-recipe-step-by-step-fried-or-baked-Gordon-Ramsays-version.jpg "/><noscript><img class= Like any traditional recipe, they exist different versions And small variations. Today I give you the Original recipe of the Krapfen taken from my international cuisine text.

It is a simple dough. I advise you to proceed with the planetary mixer, but you can also do it by hand. But I recommend you make the rise is the secret to have them softer for longer! In this case I chose to fry them, but you can easily make tasty ones Baked Krapfen , procedure you will find all the information! as well as instead of the classics Cream donut make them with jam of your choice or stuffed of Nutella! In any case, they will be a smash hit and will literally be snapped up!

Perfect for one Breakfast energetic and greedy, they are inevitable for the Carnival Buffet together with Graffe, Donuts, Fried Bombs and Frittelle! try them soon!

Krapfen recipe

PREPARATION TIMES

Preparation Cooking Total
1h 15 minutes 1h and 15 minutes

Ingrediants

Quantity for 20 pieces

  • 300 gr of Manitoba flour (or 0 flour)
  • 130 ml of fresh whole milk at room temperature
  • 2 teaspoons of dry yeast (or 12 grams of fresh brewer's yeast)
  • 2 whole eggs
  • 70 grams of sugar
  • 50 grams of butter at room temperature
  • 7 gr of salt
  • grated zest of 1 large lemon
  • 1 tablespoon of vanilla extract or vanillin or vanilla bean seeds
  • 1 dose of my Custard or 300 gr of Apricot jam or of your choice.
  • about 1 l of sunflower oil (only for the fried version)
  • powdered sugar to finish

Method

How to make donuts

First of all prepare a leaven with 100 gr of flour taken from the total, yeast and 100 gr of milk taken from the total, Mix with a spatula, you will get a sticky mixture.

Then cover with cling film and leave to rise in a temperate place (oven turned off just 28 °) for about 1 hour until it triples in volume and lots of bubbles appear on the surface:

leavening for Krapfen

After the indicated time, add the rest of the flour, milk and sugar to the leavening.

Operate the machine kneading at low speed then add grated lemon and vanilla peel, then mix the eggs one at a time when they are perfectly absorbed, add the soft butter in small pieces so as to string the dough. The result must be a smooth, elastic compound that detaches from the walls. Add the salt and finish the stringing.

If you have difficulty, turn over on a work surface, make 3 – 4 folds in a wallet and knead to obtain a smooth dough.

Sprinkle with flour and leave to rise for about 2 – 3 hours until it triples in volume:

Krapfen dough

At this point, turn the dough over onto a lightly floured work surface. Turn it upside down and form a smooth ball on the surface, with your hands dusted with flour.

How to form the Krapfen

First of all, roll out the dough on a surface dusted with flour with a floured rolling pin to a thickness of at least 1 cm.

Use a pastry bowl or a cookie cutter in the shape of a circle 8 – 10 cm.

Then flour the circle and make as many as possible, one next to the other to avoid wasting dough.

how to make donuts

As you make them, place them in a baking tray lined with baking paper, at a distance of 4 – 5 cm

Reassemble the leftover dough scraps, form a ball and let it rest at room temperature wrapped in a film for about 1 hour. This step is used to swell the dough and make it workable again.

Let your donuts rise for about 1 hour and a half in the oven that has just been turned off (28 °) until they have doubled their volume.

Meanwhile, prepare the CUSTARD CREAM

Baked Krapfen:

Bake at 180 degrees for 15 minutes until golden brown. Leave to cool for 15 minutes, fill with the cream as explained below and sprinkle powdered sugar.

Fried donuts:

Once leavened, cut the donut into its square of parchment paper, so as not to deform it.

Then fry in a large pan and 5 – 6 cm high, not too deep if you want to show the famous white stripe. Fry in abundant oil, a few pieces at a time. 1 and a half minutes per side.

Finally drain with a slotted spoon on absorbent paper.

Then insert a small 1/2 cm spout and the custard into the pastry bag. Insert the sac a poche into the Krafen forming a hole and fill with cream:

stuff the donuts

Finally, sprinkle with powdered sugar! Yours are ready Krapfen!

Krapfen "width =" 630 "height =" 945 "data-lazy-srcset =" https://www.gordon-ramsay-recipes.com/wp-content/uploads/_481_the-original-recipe-step-by-step-fried-or-baked-Gordon-Ramsays-version.jpg 630w, https: / /www.tavolartegusto.it/wp/wp-content/uploads/2022/02/Krapfen--200x300.jpg 200w "data-lazy-sizes =" (max-width: 630px) 100vw, 630px "data-lazy-src = "https://www.gordon-ramsay-recipes.com/wp-content/uploads/_481_the-original-recipe-step-by-step-fried-or-baked-Gordon-Ramsays-version.jpg" /><noscript><img class=You can keep it sealed in cling film for 3 days. You can also keep the raw dough in the fridge for 5 days or freeze it!

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