Tag: story

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

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“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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Banana Bread Pancakes – Based on a True Story by Gordon Ramsay

Banana Bread Pancakes – Based on a True Story

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Our banana bread is one of the most popular, and well-reviewed videos we’ve ever posted, so when I got the idea to do banana bread pancakes, I decided to use that lovely loaf as the base recipe. Of course, you can’t just thin out a bread recipe like that with more liquid, and expect perfect pancakes, so I began what I assumed would be a long series of … to read the rest of Chef John’s article about Banana Bread Pancakes, please follow this link to become a member.)

Follow this link to get a complete, printable written recipe for Banana Bread Pancakes!

And, as always, enjoy! 


If you want more information about why the blog format has changed, and why we’re now offering complete written recipes, please read all about that here. 


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Tina’s Zucchini Bread – and a funny story by Gordon Ramsay

Zucchini Bread

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Zucchini Bread

My sister in law makes the most delicious zucchini bread. When the crop is coming in strong, you’ll often find loaves of this wonderful spice bread cooling on her counter and bags of shredded zucchini being stocked in her freezer so that she can make more for gifts to friends and family come fall. 

The first time I ever made zucchini bread was on July 5, 1999. I put it in the oven around 8:05 PM. Around 8:10 my son decided he was ready to be born. My first thought was “BUT I JUST PUT ZUCCHINI BREAD IN THE OVEN!”. After a frantic phone call to Mama (who we lived just across from the street at the time), I left for the hospital confident that my bread would be taken out of the oven when the timer was up. About seventeen hours later I was treated to my first taste – and boy was I hungry by then!

Five and a half years later, when Katy Rose decided to join us, I had just got finished making banana bread. I had barely enough time to put a lovely cream cheese glaze on the mini loaves and wrap them to give as gifts to my nurses before heading out.

So I bake quick breads and children appear. Maybe I’m on to something here.

If anyone reading this is expecting, you might want to keep a copy of these recipes handy!Zucchini Bread

See that pic? Yeah, you’re gonna need a whole mess of ingredients!

Raisins, eggs, crushed pineapple, cinnamon (and nutmeg if you like nutmeg, which I don’t so I have ostracized it from my kitchen coz I’m evil like that), vanilla, oil, sugar, pecans (can omit if you like), all purpose flour, baking soda, salt, and zucchini. I also used a weee bit of allspice but the recipe doesn’t call for it. I just felt my cinnamon deserved a friend since I denied him his buddy, Nutmeg.

Zucchini Bread

If you like, you can sprinkle a tablespoon or so of flour over your raisins…

Zucchini Bread

and stir them up a bit. This will prevent them from sinking in your batter and you’ll have more evenly distributed raisins in your finished bread.

Zucchini Bread

Shred your zucchini. I just use my food processor. You can also just use a standard cheese grater if you like, whatever you have on hand.

Zucchini Bread

Place eggs and oil in a mixing bowl…

Zucchini Bread

add sugar

Zucchini Bread

and zucchini

Zucchini Bread

If you have any zucchini left over, place it in a freezer bag. You don’t have to do anything special to it, just peel, shred, and freeze. This is what my sister in law does when zucchini starts coming in by the truckloads and then she bakes this delicious zucchini bread to go in her gift baskets. Note: It always helps to label your bag with how much is inside.

Zucchini Bread

Add a touch of vanilla

Zucchini Bread

Add in your drained pineapple.

Zucchini Bread

Mix all of that up either by hand or with your mixer.Zucchini Bread

In a separate bowl, place flour, soda, salt, cinnamon, baking powder, and nutmeg (or allspice).

Zucchini Bread

Stir that together. 

Zucchini Bread

Add this to your wet mixture.

Zucchini Bread

Mix it up well.

Zucchini Bread

Add raisins and chopped nuts and mix again that until well combined. I just do this by hand most of the time but you can use a mixer if you like. 

Zucchini Bread

This recipe makes two full sized loaf pans. A typical loaf pan size is about 5×9, but if yours is slightly larger your loaf will just be shorter. If it is slightly smaller your loaf will be taller. 

To grease my loaf pans I just fold up a paper towel and dip it into the shortening like so. This keeps it off my hands. I’ve also seen folks do this with a plastic sandwich bag. My mother skips all of this and just uses that baking spray that has flour in it so you can do that instead if you prefer. 

Zucchini Bread

Smear the inside of your pans good with the shortening and then put a spoonful or so of flour in each well.

Zucchini Bread

Tilt your pan around while patting the sides with your hand to distribute the flour evenly. Pour excess out.

Zucchini Bread

Fill about 1/2 full with batter. Bake as directed below and when done, allow to cool for ten minutes in the pan before turning out.

Zucchini Bread

Hello, yummy zucchini bread!

Zucchini Bread

~looks around in sudden alarm and then exhales in relief~

Zucchini Bread

Whew! No new babies this time!

Enjoy, friends!

Zucchini Bread

Prep Time: 5 minutes

Cook Time: 1 hour

Ingredients

  • 3 eggs
  • 3/4 Cups vegetable oil
  • 2 Cups sugar
  • 2 tsp vanilla
  • 2 Cups shredded zucchini 1 – 2 good size ones
  • 1 – 8-oz can crushed pineapple drained
  • 3 Cups all-purpose flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/2 tsp baking powder
  • 3/4 tsp nutmeg or allspice I prefer allspice
  • 1 Cup chopped nuts
  • 1 Cup raisins

Instructions

  • In a large bowl, stir together first 6 ingredients together until well combined.

  • In a separate medium sized bowl stir together flour, soda, salt, cinnamon, baking powder, and nutmeg (if you’re using nutmeg). Pour this mixture into large bowl with wet mixture. Stir together again until well incorporated.

  • Divide batter among into two well-greased loaf pans and bake at 350 for an hour or until toothpick inserted into center comes out clean. Allow to cool in pan for 10 minutes before turning out to cool completely.


Yum

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