Tag: Soft

Potato Zeppole (fried and baked) Perfect recipe to have them very soft! – Gordon Ramsay’s version

Potato Zeppole


The Potato Zeppole they are gods leavened fried desserts delicious, typical of the period of Carnival . They are made with the same mixture of the Staples, therefore with boiled potatoes in the dough which makes them super fluffy ; but they are distinguished from these by the "L shape”Which is obtained crossing a sausage of dough. Once cooked they come still hot in the sugar . I let you imagine the goodness! Very soft, caramelized, fragrant, In short poetry for the taste buds!

Potato Zeppole

Like any traditional recipe they exist numerous versions and variants. What I give you today is there Original recipe from the Neapolitan potato zeppole of mine Grandmother ; that I have been preparing for as long as I can remember and that they have accompanied my whole childhood!

It's about a very easy preparation. You can make the dough either by hand or in the planetary mixer. The secret what makes them special is the mix of aromas of orange, honey And vanilla! please don't forget it and you will get the Best potato zeppole ever made!

From this version you can make the classic fried or the Baked potato zeppole simply by increasing the dose of sugar; in the ingredients all the variations!

Perfect to enrich the Carnival sweets buffet together with Chiacchiere, Castagnole, Bomboloni and other goodies on the subject, but you can also make them for father's Day March 19! but also for Birthday parties, Party and snacks for children!

Discover also

the Zeppole di San Giuseppe (the original Neapolitan choux pastry, fried but without grease! with cream filling)

PREPARATION TIMES

Preparation Cooking Total
1h 15 minutes 1h15 minutes

Ingrediants

Quantity for 40 pieces

  • 460 gr of Manitoba flour
  • 250 gr mashed boiled potatoes (about 300 gr of raw potatoes to be boiled)
  • 2 whole eggs
  • 50 gr of soft butter
  • 50 g of sugar + 250 g for seasoning (for the baked version, increase the sugar in the dough to 100 g)
  • 8 grams of dry brewer's yeast or 10 grams of fresh brewer's yeast
  • 100 gr of water
  • 1 tablespoon of vanilla essence or the seeds of a vanilla pod (alternatively 1 tablespoon of rum)
  • grated peel of 1 orange
  • grated zest of 1 lemon
  • 8 gr of salt
  • fry oil

Method

Like potato Zeppole

First of all, make the dough following the procedure found in GRAFFE

where you can find all the useful tips with step-by-step photos.

Once it has risen, turn the dough over onto a floured surface, put a smooth ball back together.

Then sprinkle with flour and roll out the dough with a floured rolling pin, the dough must be about 1 cm thick (no lower)

Finally, cut the strips from the dough with a long-bladed knife, roll each strip into a loaf with a thickness of about 1 cm and cut it to a length of about 15 cm and close it forming an L and pressed in the center:

how to make potato donuts

If you have to bake them, you should use a 20 cm loaf and make them with the largest hole, otherwise it will disappear during cooking.

Do this until you have finished all the pasta.

As you make them, transfer them to a baking tray covered with baking paper at a distance of 2 – 3 fingers:

let the potato zeppole rise

Let it rise in a dry place with a stable, warm temperature (28 ° the ideal) where there are no drafts, covered with a cloth. After about 40 – 50 minutes they will have increased in volume

Baked potato zeppole

Bake in a static oven at 180 ° already hot for 15 – 20 minutes immediately after sprinkling with icing sugar.

Fried potato zeppole

First of all prepare in a high saucepan with oil for frying, wait for the temperature to be right by making the test with a small piece of pasta: if the small piece sinks into the oil and hardly rises to the surface, the oil is cold so it is not ready.

The oil don't be cold otherwise the zeppole will fill with oil and compromise the success of the dessert.

But it doesn't even have to be burned so if you insert a piece of test paste and it turns dark brown immediately, the oil is not the right temperature; in this case, remove the pan for a few seconds and put it back on the flame over a lower flame.

The oil is perfect when we insert the small piece of test paste and bubbles form around us without burning.

First of all directly cut out the baking paper with the donuts to avoid deforming them and put in oil with the paper, in a few seconds it will come off and you can throw it away.

Then cook a few pieces at a time for about 2 minutes, drain with a slotted spoon and place them on absorbent paper WITHOUT crushing or drying them for a few seconds.

While still hot, while inserting the other donuts in the saucepan, pass them in the granulated sugar on both sides.

Finally, immediately arrange the donuts in another serving container, taking care to change the sugar when you see that it becomes grainy and greasy to the touch.

Yours are ready Potato Zeppole :

Potato Zeppole

You can keep well sealed in cling film for about 2 days.

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Chicken strips in a pan (soft and tasty) Recipe in 7 minutes! – Gordon Ramsay’s version

Chicken strips in a pan


The Strips of chicken I'm a second dish of meat, greedy! Variant Chicken with lemon. It is about Chicken breast sliced ​​in small strips precisely "rags"Cooked in the pan with very few ingredients: water, herbs or spices of your choice and a pinch of Flour; that they will form a succulent cream that wraps the strips of chicken making them very soft, creamy, and incredibly tasty! Ready on the table in 7 minutes!

Chicken strips in a pan

For the quick and easy preparation, you can use the whole chicken breast to cut, the slices or buy directly some strips of chicken. The result it does not change!

It's about a extremely versatile recipe and that you can realize in a thousand variations! You can use water + spices or herbs aromatic of your choice : turmeric, chopped rosemary, paprika, curry . Or when using the broth instead of water! As well as, you can use the potato starch instead of flour to make your shredded chicken too gluten free!

Perfect among the Second courses saves dinner or lunch! to combine with a tasty Purée or Polenta! When time is running out but you don't want to give up a delicious dish that even children love!

Discover also the:

Chicken curry (the original recipe with step-by-step photos to make it creamy and delicious)

Recipe Chicken strips

PREPARATION TIMES

Preparation Cooking Total
2 minutes 5 minutes 7 minutes

Ingrediants

Quantity for 2 people

  • 300 gr of chicken breast
  • 1 tablespoon of extra virgin olive oil
  • 1 tablespoon and a half of flour (or potato starch or cornstarch)
  • a level ladle of water or vegetable broth + 1 teaspoon of turmeric or curry or finely chopped rosemary or other herbs or spices of your choice
  • salt
  • pepper (optional)

Method

How to make Straccetti

First of all, slice the strips of the size of 4 – 5 cm

Then in a large pan mix together oil, 1 tablespoon of flour, a ladle of broth or water with spices of your choice, I put a little turmeric:

how to make chicken strips

Finally, flour the strips with the remaining flour.

Then place the pan on the fire for half a minute, always turning, immediately pour the strips and over low heat swirl, you will see that they will cook slowly and a cream will congeal.

If you see that it is too thick, add 1- 2 teaspoons of water. Time 4 – 5 minutes and they will be ready and very soft, stir in a pan adding salt and pepper if you like.

Yours are ready Strips of chicken

strips of chicken

Enjoy them hot!

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Recipe and Secrets to make it soft and juicy! – Gordon Ramsay’s version

Roast veal


L'Roast veal it's a second course of meat exquisite, a great classic from the Italian cuisine. It is accomplished with a single piece of veal, first bound to perfection, then done brown in a saucepan where the crust and finally baked in the oven; where yes they release all the flavors and when cooked on average; turns out soft And tender inside, caramelized out! A real one goodness to prepare the Sunday and i holidays, accompanied by the irreplaceable baked potatoes! You want prepare it at home to perfection?

Here is for you Roast Recipe with all Tricks And Secrets illustrated step by step for a result mouth-watering: a Roast veal very soft to the bite and to the cut, gently juicy And not dry! Even cold and the next day!

Roast veal

Like any traditional recipe they exist different versions and many regional variations. Today I give you the Original recipe of Roast veal in the oven. There classic base that my family has always prepared together with the delicious Braised meat and baked Lamb!

It's about a quick preparation which will take you a few minutes before going into the oven. THE secrets for a perfect result I am 3: the first is choice of piece of meat. Trust your trusted butcher, but be prepared on the subject! The codon it is what I prefer because it remains very soft; but there are also walnuts, underside, rump, joist which are very good. If you are not practical, do it to tie. Very important step: the snare retains the juices of the meat! Secondly pay attention to cooking! First of all never cook cold roast veal from fridge; and always practice the browning in the pot so that the crust is created and the piece turn out more juicy. Always remember that i cooking times vary according to weight ; so keep the rule in mind: 1 h and 10 for each kg to get it well done.

In procedure I will show you many other little tricks for an impeccable result! Trust and you will get the Best Roast Veal never made!

Perfect with any type of side dish, mine, Roast veal with potatoes which I love! But cooked and seasonal vegetables of all kinds are fine! Ideal not only as a main Sunday dish, but also for Special occasions, to add to the Christmas Menu, Easter and other anniversaries!

Discover also:

The stew (veal with potatoes! All the secrets to having it soft and tasty)

Roast Veal Recipe

PREPARATION TIMES

Preparation Cooking Total
10 minutes 50 minutes 1 h

Ingrediants

Quantity for 6 people

For the Roast:

  • 1 single piece of Veal Codon or Walnut, Sottofesa, Rump, Magatello (mine 700 gr)
  • half a glass of dry white wine
  • abundant fresh rosemary
  • 2 tablespoons of extra virgin olive oil
  • 1 tablespoon of butter
  • salt
  • a few ladles of vegetable broth

For the accompanying sauce:

  • roast cooking juices (ie what remains in the pan)
  • 1 tablespoon of cornstarch or potato starch (which you can replace with flour)
  • 1/2 cup of white wine
  • 1 ladle of vegetable broth
  • Rosemary
  • salt

Method

How to make roast veal in the oven

First of all, keep the meat at room temperature 30 minutes before browning.

Then massage it well with the salt, put the rosemary between the food string and the meat.

Then preheat to 200 ° C.

Finally, add the oil and butter to a large saucepan. Heat and melt 1 minute then add the meat and brown it over medium heat, 1 minute on each side, turning it all over with 2 wooden spoons or two stirrers.

how to roast veal

Never prick the meat with a fork otherwise the softness will be compromised!

Finally add half a glass of white wine and let it evaporate over a high flame.

Then transfer the roast to an oven pan that you have previously heated in the oven, transferring all the cooking sauce into it and adding more fresh rosemary:

cook the roast veal in the oven

Cooking Roast veal in the oven

Finally, bake in a hot oven at 200 ° for about 50 minutes – 1 hour, taking care to turn the meat about every 20 minutes and sprinkle it with its cooking juices and 2 – 3 tablespoons of boiling vegetable broth.

Pay attention to cooking times. The rule is 1 h 10 for each kg of meat, so always adjust according to the weight of your piece of veal!

If you have a cooking thermometer there core temperature: must be around 68-70 ° C.

Self you don't have a thermometer, use a long toothpick like a skewer, make it reach the heart. I recommend, if the juice that comes out is transparent, without red or pink traces, the roast veal is ready.

But be careful that if you want it less cooked, you can remove it when the liquid comes out pink.

While the roast is cooking, you can proceed to prepare the BAKED POTATOES

Finally, take the roast out of the oven and cover it entirely with aluminum foil and let it rest for 15 minutes, letting all the remaining cooking juice drain:

leave the roast veal to rest

Take all that is left in the pan with the sauce and rosemary and add it to a saucepan along with 1 tablespoon of cornstarch and the wine. Let it evaporate over low heat for 5 minutes, then add the vegetable broth, pinch of salt, heat over low heat for 2 minutes and finally blend everything with a blender until you get a creamy sauce. If too thick, add a little more broth. Heat it before serving!

After the indicated time has elapsed, slice the roast veal to a thickness of at least 5 millimeters with a knife with a very sharp and toothless long blade! (I recommend otherwise the meat is shredded)

Serve in a serving dish surrounded by baked potatoes and hot sauce!

Yours is ready Roast veal

Roast veal in the oven

Store the Roast veal

Once cooked, you can keep it sealed in an airtight container for 2 days in the refrigerator.

Finally you can heat it in the microwave and it will return as it was just done

You can also freeze it in single portions already sliced.

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