Tag: Step

the original Piedmontese recipe (step by step) – Gordon Ramsay’s version

There Tuna sauce it’s a seasoning typical of Italian cuisinefrom Piedmontesebased on tuna, hard-boiled eggs, anchovies, capers and a little vegetable broth. Creamy consistencyon the palate tastyit is perfect for enhance the flavor of the meat as a sauce for veal with tuna sauce; or from spread on the canapés, stuff Stuffed eggs, vegetables, make tasty appetizers or for accompany vegetables. In short, a real delight however simple, small errors can compromise the body and flavor! If you want prepare it at home perfection here she is Recipe tuna sauce with all the illustrated tips with photo step by step; to have it very good! tasty at the right point, velvety, without lumps, nor too liquid, nor too dense!

Like any traditional recipe they exist different versions. For example the tuna sauce with Mayonnaise. In this case I propose the Original recipe from the tuna sauce without mayonnaise classic taken from the infallible regional cookbook my mother’s. This is an accomplishment very easy And super fastfor which a mixer to blend all the ingredients and in a few minutes it is ready. The secret for a optimal consistency And dose the liquids well ; that’s why I advise you to proceed little by little. and above all add the it only rises at the end. In the process you will find all the right indications. Believe me you will fall in love with the result: and you will say for yourself that it is the best tuna sauce ever prepared! I love her all the year in summer, perhaps in a good Club Sandwich. It is a must among starters Christmas And New Year’s together with the timeless Russian Salad and the delicious Prawn Cocktail. Prepare it soon and you’ll see you won’t buy it again!

Tuna sauce recipe

PREPARATION TIMES

Preparation	Cooking	Total
10 minutes	0 minutes	10 minutes

Ingredients

Quantity 4 people
2 cans of tuna in oil (160 g), perfectly drained 2 hard boiled eggs 3 anchovies in oil 1 tablespoon desalted capers 1 teaspoon of extra virgin olive oil vegetable broth salt (to be evaluated)

Quantity 4 people

2 cans of tuna in oil (160 g), perfectly drained

2 hard boiled eggs

3 anchovies in oil

1 tablespoon desalted capers

1 teaspoon of extra virgin olive oil

vegetable broth

salt (to be evaluated)

Method

How to make tuna sauce

First of all, use a good mixer, alternatively you can use a blender.

Then add all the ingredients except the salt and start adding just 1 teaspoon of broth.

how to make tuna sauce

Finally, proceed by blending very well until you obtain a smooth, compact and super creamy sauce. Stop every now and then and evaluate whether you need a few more spoonfuls of broth and or 1 more teaspoon of extra virgin olive oil. Be careful, it must not be liquid or lumpy.

So have the patience to continue blending.

In any case, you can decide the final result based on your tastes and use. Only at the end taste and evaluate whether it needs a pinch of salt.

Here’s yours ready Tuna sauce super velvety.

tuna sauce recipe

storage

It keeps very well for about 3 days in the fridge. Be careful that it will solidify slightly, in this case you can dilute it with a few drops of broth

Discover other delicious sauces and condiments to enrich your dishes!

Original recipe for Neapolitan Christmas desserts (step by step) – Gordon Ramsay’s version

THE Raffioli (Raffiuoli) are gods Christmas sweets typical of Neapolitan tradition. It’s about soft cakes low from oval shape similar to Sponge cake ; brushstrokes of jam And covered with white icing Made of sugar, water and lemon juice. A goodness that was born in 1700 by the Benedictine nuns of the Convent of San Gregorio Armeno to Naples; who created these sweet ravioli(hence the name would derive ‘Raffioli’ (in Neapolitan ‘Raffiuoli’); getting inspired right to fresh pasta ravioli typical of Northern Italy. In the month of December they are depopulated in every pastry shop in Campania and how tradition rules; they come served And give yourself away For Christmas And New Year’s together with the better known Struffoli, the spicy Roccocò, the Mostaccioli and the Susamielli! If you want too prepare them at home ; today for you Raffioli recipe with all the Advice illustrated with step by step photos to make them happen like those of the best Neapolitan pastry shops.

Like any regional recipe they exist different variationsincluding the delicious ones Raffiuoli ‘a Cassata’ filled with ricotta And chocolate chips and subsequently frosted; so called because they are reminiscent of the Sicilian Cassata. In this case I give you the Original recipe of the Classic simple raffioli of my family. A simple preparation which requires a bit of be careful for some passages: including mounting eggs well so that during cooking they bases are softbeing a dough without yeast. Then the precise formation of the scraps. The secret for a pastry shop result it is in the glazing double, so that appears white And thick beyond that Crisp to the bite e meltable! In the process you will find the tricks!
Excellent the next day when all the flavors have settled in and come through perfectly dry! Ideal as dessert at the end of the mealYes they keep for many days and for this reason they are also perfect for package as a tasty gift together with almond paste!

Raffioli recipe

PREPARATION TIMES

Preparation	Cooking	Total
30 minutes + icing drying time	30 minutes	1h

Ingredients

Quantity for 20 pieces
For the basics: 2 eggs 60 g of sugar 60 g of flour vanilla For the icing:

Quantity for 20 pieces

For the basics:

2 eggs

60 g of sugar

60 g of flour

vanilla

For the icing:

Method

How to make raffioli

First of all, whisk the eggs with the sugar and vanilla for 10 minutes until the mixture has quadrupled in volume.

Then fold in the flour gently from bottom to top with a spatula, so as not to dismantle the mixture. It must be very frothy and dense.

Then use a disposable piping bag, cut it into 1 cm and form oval cakes, about 7 cm long, directly on a baking tray lined with baking paper. At least 5 – 6 cm away from each other because they tend to swell during cooking:

how to make raffioli

This operation is very important to be precise, so if you are not familiar with it I will leave you a trick! which is the same for making Macarons.

First of all drawn with a pencil on the baking paper oval shapesI will be easy to get the perfect shape!

Finally, cook in the oven, one tray at a time at 180° in a very hot static oven for about 12 – 15 minutes. Check without opening that they are well swollen, otherwise leave a few more minutes.

Then take them out of the oven, remove from the mold and leave to cool completely on a wire rack, while you complete the rest.

How to glaze Raffioli

Only when they are very cold, mix sugar with filtered lemon juice little by little.

The icing must be smooth, fluid and full-bodied. Add hot water only if necessary to dissolve.

Then brush the surface of your raffioli with the previously sifted jam, creating a layer of a few millimetres.

Finally, dip each slice completely into the icing, then lift it from the base with a spatula or fork and place on a wire rack: glaze the raffioli

Proceed in this way for all your desserts and leave the first round of icing to dry completely for about 2 hours

Then proceed to frost again, reviving your frosting with one – two drops of hot water, without overdoing it otherwise it will liquefy.

Finally let it dry completely before serving.

Here are yours ready Raffioli

raffioli

They keep perfectly for 10 days, in a glass or tin box. After the first 3 days, place in the fridge and serve at room temperature.

the original recipe with step by step photos – Gordon Ramsay’s version

The gugelhupf (Kugelhopf) is a sweet leavened typical of Austrian cuisine that is preparing for Christmas. It’s about a sort of Panettone cooked in one very high mold to donut shapemade with Flour strong, milk, egg, brewer’s yeast And butterenriched by raisins. His soft crumb And ventilated is surrounded by one golden cuticle it’s thin decorated on the tip on the surface with almonds whole and powdered sugar. A delight the only one born in Austria around 1600 how sweet from dunk in coffeewhose first name would derive from the high term Middle German ‘Kugel’what does it mean ball or globebut it could also refer to a very high headdressfor his majestic grandeur. Subsequently imported into Aslazia became very popular as holiday dessert; and still today there is no Eve without Gugelhupfwedding, celebration without this wonderful sweet Crown .

If you want to prepare it too, here it is Original recipe of the Gulelhupf taken from mine international cookbook infallible, with all advice illustrated with step by step photos for a amazing result! Like every Christmas leavened product, it is one preparation a little long, because you will have to respect the various leavening steps And rest. Believe me, the idough is not difficult to manage, I feel like comparing it to the Baba, but with more butterTherefore strung slowly so that the latter is well absorbed. The final result it will win you over with its softness, perfume understood e gluttony pure! Perfect not just like dessert at the end of the mealChristmas table centerpiece and snacks, since the gul it keeps perfectly you can also think about making it like greedy gift along with classic Christmas Cookies and delicious Gingerbread men! there will be applause!

Discover also:

Pandoro (the simple recipe illustrated step by step to make it at home as in a pastry shop!)

Gugelhupf recipe

PREPARATION TIMES

Preparation	Cooking	Total
1 hour + 1 day of leavening	30 minutes	1 hour and 30 minutes

Ingredients

Quantity for 6 people – 1 16 cm high mold with 2 liter capacity
300 g of Manitoba W460 flour (I use Lo Conte Farine Magiche) 75 g of water 10 g of fresh brewer’s yeast or 8 g of dry brewer’s yeast 2 whole eggs 2 egg yolks 50 g of milk 80 g of sugar 150 g of soft butter at room temperature 1 teaspoon honey grated orange peel grated lemon peel 50 g of sultanas 25 g of candied oranges 5 g of salt 10 – 12 almonds with peel for decoration

Quantity for 6 people – 1 16 cm high mold with 2 liter capacity

300 g of Manitoba W460 flour (I use Lo Conte Farine Magiche)

75 g of water

10 g of fresh brewer’s yeast or 8 g of dry brewer’s yeast

2 whole eggs

2 egg yolks

50 g of milk

80 g of sugar

150 g of soft butter at room temperature

1 teaspoon honey

grated orange peel

grated lemon peel

50 g of sultanas

25 g of candied oranges

5 g of salt

10 – 12 almonds with peel for decoration

Method

How to make gugelhupf

The day before, place the grated peel of orange, lemon and honey infusion in a small bowl and cover with cling film. This will give your leavened product a divine scent.

First of all, mix the water at room temperature with the yeast and 75 g of flour taken from the total.

Then cover with cling film and let rise for 45 minutes – 1 hour until it is nice and puffy.

At this point, add the milk, sugar and the fragrant aroma of citrus fruit and honey and mix with the blade of the planetary mixer.

Then add the eggs one at a time, first the whole ones then the yolks. Be careful, add the next one only when the previous one is well absorbed into the dough, always incorporating with the blade of the mixer, the dough must be clinging to the leaf, compact and semi-stringed.

Finally, add the soft butter at room temperature in small pieces, as soon as the first piece is absorbed, add the second and proceed in this way until the dough is elastic, shiny and comes away from the walls of the mixer. it will take about 20 minutes.

Finally add the salt, continue stringing.

Then turn the dough out onto a work surface and let it rest for 10 minutes. In the meantime, soften the raisins in warm water and then dry them perfectly with a cloth. Add them to the dough together with the candied orange.

Knead by hand making circular folds and rolling (smoothing with your hands) the dough on the work surface.

then place in a bowl:

Gugelhupf dough

Finally, cover with cling film and leave to rise at 28° with the oven turned off for about 50 minutes, the time for the dough to rise and swell. Finally, break the leavening and place in a bowl, cover with cling film, then with a cloth and leave in the fridge in the upper part for 1 whole night, approximately 8 – 10 hours, maximum for 2 days.

Then take it out of the fridge and leave at room temperature for 30 – 40 minutes, then turn out onto a lightly floured work surface and make two folds.

Then, with the closure underneath, round the dough and transfer it into the mold lightly brushed with butter and decorated with some almonds that you have inserted into the recesses of the mold, inserting the ball by first making a hole in the center:

how to make Gugelhupf

Finally cover with cling film and leave to rise at 28° in the oven with the light on until the dough reaches 1 cm outside the mould. This step is important to have the high effect type:

Gugelhupf leavening

Finally, cook in a very hot static oven at 180° for about 30 minutes on the medium-low side. Every now and then check that it doesn’t burn, if it does, cover with silver paper.

Always make sure with a toothpick test that the inside is dry.

Finally, remove from the oven and leave to cool in the pan for 10 – 15 minutes. Then turn out onto a wire rack and leave to cool completely for 1 hour.

When it’s nice and cold, seal it perfectly in cling film without leaving even an air hole. Sprinkle with sugar before serving.

Here’s yours ready Gugelhupf (Kugelhopf)

Gugelhupf (Kugelhopf)

For storage, remember that air is absolutely the enemy of softness, just like Panettone and Pandoro, I recommend that once it has cooled, you seal it in cling film and do not open it until ready to serve it.

If you were to give it as a gift, proceed to sprinkle it with sugar and seal it in cling film, wrapping it delicately, and then seal it further in chellophane.