Tag: Time

Benedetta’s clever cannelloni, they can be made in half the time and melt in your mouth with the 2 rules to always follow – Gordon Ramsay’s version

THE Benedetta’s clever cannelloni they are a practical and quick version of the classic meat cannelloni, perfect for a Sunday family lunch or for special occasions such as Christmas or New Year! Sometimes it turns out to be a somewhat complicated and slow dish to prepare but, with the following recipe, I will show you how to speed everything up and still obtain a satisfactory result! Obviously, accompany your dish with a good red wine.

Benedetta’s cannelloni

Ingredients for 8 people

approximately 25-26 cannelloni by Giovanni Rana
500 g of tomato puree
400 g of bechamel
olive oil, salt, pepper, celery, nutmeg, grated parmesan to taste
500 g of mixed minced meat
1 carrot
half onion
half a glass of white wine

Preparation

To prepare smart cannelloni, start by chopping carrots, celery and onion. You do fry the mince in a pan with a drizzle of oil. Add the minced meat and brown it. Pour in the wine, season with salt, pepper and nutmeg, and cook for 3-4 minutes. In another pan, heat a little oil, add the tomato puree, salt and cook for about 5 minutes.

Turn off the meat and let it cool. Pour half the béchamel sauce into the meat and half into the tomato puree, creating a rosé sauce. Add a generous spoonful of grated cheese to the meat and mix. Prepare a baking dish spread with a little sauce on the bottom. Stuff the cannelloni with the filling and place in the pan. Cover with the rosé sauce, sprinkle with grated cheese and bake at 180°C for 30 minutes. Once cooked, remove from the oven, let them rest for a few minutes and then enjoy them hot.

Read also: Rags of Antrodoco, More than cannelloni. The oldest and best Roman recipe for baked pasta, you will be amazed

Super clever stew: the secret of the lid to make super tender meat that melts in your mouth in a very short time – Gordon Ramsay’s version

Quick meat and vegetable stew is simple. Do you want stew but don’t have the time to wait for long hours of cooking and preparation? We have the recipe for you with tips for cooking a vegetable stew, so good that it melts in your mouth, in half the expected time and without much culinary effort. So let’s see the recipe:

Stew with vegetables

Ingredients:

550g of beef
500g of tomatoes cut in half
3 potatoes cut into slices
2 cloves of garlic minced
2 teaspoons of paprika
1 leek cut into slices
1 carrot cut into pieces
1 celery diced
1 spring onion cut into small pieces
1 red pepper diced
1 fresh red chili pepper cut into pieces
olive oil to taste
chopped parsley to taste
dill to taste
pepper as needed
Salt to taste

Method:

To prepare the stew with vegetables we start by preparing all the ingredients, then clean them carrots, potatoes and spring onion and cut them into pieces. Also cut into pieces the pepper, the celery, the tomatoes and also peel the garlic. Now all the ingredients are ready and you can start cooking. To start, pour the oil into a non-stick pan, insert the meat, brown it, add the chilli pepper, leek and paprika, then continue cooking for about twenty minutes so that the meat browns well together with the herbs. If you don’t like spicy you can leave out the chili pepper and use sweet paprika, it will still be delicious.

Once the necessary time has passed, transfer the meat to a baking tray (even better if it is a clay pot). In the meantime, add the pepper, celery, carrot, potatoes, tomatoes, garlic, spring onion, parsley and finally season with salt and pepper. Close with a lid and cook in the preheated oven for 55 minutes at a temperature of 180°C, at the end mix and serve. Enjoy your meal!

How to store chestnuts for a long time – Gordon Ramsay’s version

Typical of the autumn season, the chestnuts they are a concentrate of health, rich in iron and folic acid. Chestnuts are the fruit of the chestnut, with very interesting properties and an essential food for our well-being.
But how keep them for a long time?

How to store raw chestnuts:

• In the freezer

Preliminarily, before storing raw chestnuts it is necessary to select the best and intact chestnuts. An ancient method indicates leaving the chestnuts to soak for several days (at least 4 days) and changing the water every day: those that emerge, remaining afloat, are to be discarded.

At this point they should be cleaned well with a damp cloth and engraved with a knife on the rounded part.

Subsequently, seal them hermetically in a special freezer bag, or in a container with a vacuum valve. Freeze them at a temperature of about -20 ° C.

This process allows chestnuts to be kept for a very long time, even for 12 months.

Preservation is best if the chestnuts are vacuum-sealed, then placed in the freezer.

• In the fridge

Before storing raw chestnuts, it is necessary to select the best and intact chestnuts. At this point, clean them well with a damp cloth and engrave them with a knife on the rounded part.

Then, close them in a food bag and place them in the refrigerator (in the vegetable drawers) at a temperature that does not exceed 3 ° C.

This process allows chestnuts to be stored for up to 2 months.

How to store cooked chestnuts:

• In the freezer

If you prefer to keep the chestnuts already cooked, you can cook them as roasted or boiled chestnuts, then let them cool, dry and finally freeze them (temperature of about -20 ° C) in special food bags or airtight containers (if you have roasted them, remove the peel) . They will keep for a maximum of 5 months.

• In the fridge

You can also keep cooked chestnuts in the refrigerator, let them cool, dry and place them in special food bags or airtight containers (if you have roasted them, remove the peel). They will keep for a maximum of 1 month.