The Gnudi I'm a first course typical of Toscan kitchen, in particular of Siena And Grosseto. It is about large dumplings from the elongated shape based on ricotta cheese, spinach, parmesan. From Tuscan dialect they come called "Gnudi" which means "naked"; or strips of egg pasta sheet typical of Ravioli, therefore made exclusively with the content of the filling! From the very soft consistency to the bite, fragrant, tasty, I am a unique goodness that has poor peasant origins, handed down from family to family. Usually after being blanched a few minutes in the water come seasoned with butter and sage ! You want prepare them at home? Here is for you Gnudi recipe, with all Advice And Secrets illustrated with step by step photos for a perfect result! Own like those of Tuscan grandmothers!
Like any traditional recipe they exist small variations in execution, the one I give you today is there Original recipe of the Gnudi with ricotta and spinach taken from my Tuscan cookery book from which I also took the beloved Ribollita!
It's about a Easy but laborious recipe. In fact thedough is prepared in 2 minutes; but the gnudi must be made one by one with the help of 2 tsp; the mixture is turned several times in order to compact itself into a small quenelle and this it will take you some time! But believe me you will be rewarded with every bite!
Just like the ricotta and spinach gnocchi, they are perfect for making tasty first courses, from one dinner with friends to the Sunday lunch! believe me they will all love them too children!
Pumpkin Gnocchi (the perfect recipe, with tricks, tips and mistakes to avoid!)
|50 minutes||5 minutes||55 minutes|
Quantity for 3 – 4 people
For the dough:
How to make Gnudi
First of all, boil the spinach in 1 glass of water. Then drain them and squeeze them in a cotton cloth, they must be completely dry and free of water.
If they contain water the gnudi will not be well! then repeat this step several times!
Then chop them with a knife and place them in a bowl.
Finally, squeeze the ricotta in a cloth as well, it must be dry and completely free of whey.
Finally, add it to the bowl with the spinach, Parmesan, egg, nutmeg and salt. Turn well, in a few seconds you will get a soft but not liquid mixture!
Then with the help of 2 teaspoons form the gnudi. Repeat the operation by transferring the contents from one teaspoon to the other until you obtain an elongated quenelle and gradually place on a pastry board lined with flour, without crushing just by placing them:
Finally repeat this until all ingredients are used up!
Yours are ready Gnudi to cook!
You can leave them in the air without cooking them for a maximum of half a day!
Then boil a pot with water and salt.
When it is time to throw the gnudi, use a scoop, lift them and turn them in the flour and always with the scoop, lift them and throw them directly into completely boiling water!
In 1 – 2 minutes maximum they will rise to the surface.
Finally drain them with a slotted spoon directly into a large pan where you have heated the butter and sage and adding 1 tablespoon of cooking water, complete the cooking! Serve on the table with a sprinkling of pepper and Parmesan.
Here are the ready Gnudi:
What to bring to eat for a shorter or longer car trip? Here are some little practical tips and ideas on food to prepare in advance at home for a trip by car or train.
Single dishes or classic sandwiches to prepare at home to be eaten comfortably in the car or in the rest areas without the need to stop at the motorway restaurant, if not for different needs!
As we know there are many people who for the most diverse reasons they spend many hours in the car. Let's think, for example, of representatives or those who commute to work or study moving from one city to another, not to mention the truck drivers.
But not only that: a trip by car is also that when you leave for a holiday, whether it be with family or friends.
However it is when you make more or less long car journeys it becomes necessary to eat well because only by feeding properly can you stay alert and awake while driving.
Whether it is a vacation trip or a trip for work or study, with family or alone, a long journey by car is in fact stressful for the body, however pleasant it may be. It requires the utmost mental clarity and physical well-being.
Bringing something prepared and cooked from home will help you both to contain calories and to eat in a balanced way, with the products and condiments chosen by you and last but not least also to save!
The stops at motorway restaurants however, they are precious for having a good coffee, going to the bathroom and resting for a while.
So what to bring to eat for a shorter or longer car trip?
The watchword, especially if you are traveling by car: light, lightly seasoned foods, always paired with fruit and vegetables. With the right equipment and a little fantasy you can prepare wholesome food made by you and without effort.
In this article we will give you some ideas on what to bring to eat during the trip, whether by car or train. Practical and simple meals both to carry and also to consume.
Prepare some lunch boxes, of the lunch box, for each member of the family. Sandwiches, tramezzini, toast, hard-boiled eggs, roasted chicken breast, paired with pre-cleaned and portioned vegetables, fresh fruit and dried fruit.
Another winning idea for a lunch on the go it could be the classic single dish consisting of legumes, vegetables, roasted meat or tuna.
Like the saladsand based on cereals such as spelled or quinoa and many vegetables. All seasoned with a drizzle of extra virgin olive oil and a pinch of salt and pepper. Mix the salad and transfer it to the lunch box.
What to bring to eat for a road trip – how about meatballs or vegetable burgers?
A valid and healthy idea, there are many types: chickpeas, lentils, beans, potatoes and spinach. Pair them with pilaf rice, a little salad and vegetables of your choice and lunch is served.
Discover below all the recipes to prepare tasty and healthy ones vegetable meatballs.
What to bring to eat for a road trip – the sandwich
The sandwich it is definitely the travel food par excellence: practical and simple, it is traditionally the companion of any trip or trip. It can easily constitute a healthy and balanced lunch if made with fresh and quality ingredients: fresh bread better if wholemeal, good quality and lean meats and cheeses, fresh vegetables to combine.
Here are some example of sandwich filling:
- wholemeal bread with turkey breast, salad leaves, a drizzle of olive oil, a slice of tomato
- tomato, mozzarella, basil leaf and a drizzle of oil
- cream cheese spread with tuna and artichokes
- tuna, tomatoes and salad
- bresaola or roast turkey, salad and parmesan flakes
- cooked ham, spreadable cheese
- spreadable cheese and roasted vegetables
- or the classic lean raw ham and a slice of cheese (like primo sale)
- wholemeal bread, egg omelette and a fresh salad leaf.
As for the unique dishes you can choose between:
- salads with legumes and vegetables
- couscous with grilled vegetables
- roasted chicken cubes, pilau rice and tomatoes
- chicken salads with pickles and diced potatoes
- cold pasta
- rice salad topped with legumes and vegetables
- boiled eggs with vegetables
Among the snacks are:
bars based on raisins, almonds, walnuts
Always bring a supply of water, still or sparkling as you prefer.
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THE Marshmallow (literally "sweet cotton") I am treats delicious, originating of the United States of America, beloved all over the world! It is about fluffy morsels based on sugar, water, egg whites And jelly from the chewy texture or rubbery and extra soft ; usually of White color or come on pastel colours; they are exquisite both from enjoy natural, simply like candy or to accompany coffee or hot chocolate; but also for make numerous desserts! As topping for cakes, pies or filling for biscuits ect ect. You want prepare them too ? Here she is Homemade Marshmallow Recipe with all Tricks And Advice illustrated with step by step photos to get them in just over 30 minutes! Believe me if I tell you like the ones bought! rather even better!
After various experiments, today I share with you what I believe is the Perfect recipe of the Marshmallow both in terms of soft texture, both of exquisite taste both of speed of execution!
It's about a very easy preparation. THE secrets for an excellent result are: first of all choose the right ingredients in particular, use the glucose syrup; you can buy it in every well-stocked sweet shop or on Amazon and you can also use it to make Sugar Paste this will allow you to get the texture of the original Marshmallows! Very important then perform the various steps quickly in particular the transfer of the mixture to the pan! Otherwise it will solidify! Thanks to my method, your Marshmallows they will be ready immediately without long rest times!
Marshmallows are ideal not only for Children, but also for the older ones! Yup they keep very well and you can pack them up and give them away for the Stocking of the Befana, Christmas and many other occasions!
Chocolates (how to make homemade chocolates with step-by-step photos)
|30 minutes||5 minutes||35 minutes|
Quantity for 50 pieces
For the syrup:
For the dough:
How to make Marshmallows
First of all, place the gelatin with its water in cold water and let it soften:
Then weigh the glucose directly into a saucepan:
Then add the sugar and the water indicated to make the syrup and place on medium heat, always stirring. If you have a thermometer after about 10 minutes you must reach a temperature of 115 ° if you have not, look at the mixture must be liquid, amber with lots of bubbles
In the meantime the syrup is cooking, turn on the planetary mixer and let the egg whites whisk at medium speed and line a baking sheet with parchment paper adding some flakes of butter so that it remains stable and firm.
Finally Sprinkle with 3 – 4 tablespoons of cornstarch mixed with powdered sugar:
When the syrup is ready, pour it boiling directly over the egg whites that will be whipping in the mixer and turn the speed up to maximum so that the mixture mounts quickly.
Meanwhile, in the boiling saucepan, pour the gelatin with all its water now absorbed, swirl and you will see that in a few seconds in contact with that heat it will melt, pour it into the egg whites mixture you are whipping.
Let it whip until the bowl is cold for a minimum of 10 – 12 minutes!
The mixture must be fresh, firm and shiny!
Finally pour it directly into the pan or quickly divide it into two or more parts depending on how many colors you want to obtain.
Just the slightest bit of a dye will be enough to get pastel colors and a few seconds to turn.
I recommend if the mixture solidifies then you will have difficulty spreading it well!
Then immediately pour the compounds into the pan flattening them one at a time with a spatula or sharp knife, in order to obtain a surface as smooth as possible.
Spread each compound side by side.
Finally sprinkle the surface with sugar and cornstarch forming a sprinkled layer.
Wait 15 minutes and you will see that the compounds have already solidified. If they are still soft, wait, it means that you have not whipped the egg whites well and you will have to wait a few hours! In some cases even 12 h if you have just whipped the mixture!
Turn and turn each mixture into the powders and slice to about 2 cm obtaining 2 cm Marshmallows. As you make them, pass them in the sugar and cornstarch powders
Then dust the powders off the ones you just made and set them aside. Make all your squares in this way!
Yours are ready Marshmallow
You can keep them in a tin or cookie jar, well sealed. Attention they will tend to stick, after all like the ones bought, just sprinkle them with cornstarch and they will return as freshly made!
This way they keep 2 weeks