Tag: Tips

Original recipe and tips for perfect success! (baked or fried) – Gordon Ramsay’s version


THE falafel I'm a second dish typical of southern cuisine from Arab origins beloved worldwide! It is about the Spiced legume meatballs made with dried chickpeas soaked and shakes with onion, garlic, cumin And parsley, from which we obtain crushed balls ; which as tradition commands, they are fried in boiling oil, where the typical is formed golden crust And Crisp that wraps a soft heart And very fragrant pasty! Excellent alone or accompanied by sauces greedy!

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Preparation Cooking Total
20 minutes + soaking and resting times 15 minutes 35 minutes

Ingrediants

Quantity for 30 pieces

  • 500 grams of dried chickpeas
  • 1 onion
  • 1 clove of garlic
  • 2 large sprigs of parsley
  • 1 tablespoon of cumin powder
  • 1/2 tsp ground coriander
  • salt
  • pepper
  • 1/2 teaspoon of baking powder for pies (or bicarbonate)
  • 1 tablespoon of chickpea flour or breadcrumbs (only if needed)
  • fry oil

Method

How to make Falafel

First of all, soak the dried chickpeas in plenty of water for at least 12 – 24 hours.

As you can see, they will be doubled in volume:

soak the chickpeas for the falafel

Drain and dry them with a cloth.

Then add them in a blender along with the chopped onion. You will need to blend until you get a completely broken down consistency:

smoothie chickpeas for falafel

Finally add plenty of parsley, cumin, coriander, salt and pepper. Operate and blend again until the mixture is uniform.

Cover with cling film and leave to rest in the fridge for 2 hours (at least 1 hour)

Finally check the consistency, if it is soft, add the chickpea flour or breadcrumbs, otherwise, as in my case, leave the dough like this, add the yeast,

Then mix and make balls with 1/2 tablespoon and then flatten them:

how to make falafel

Cook in plenty of hot frying oil in a full large pan (they will have to soak) and cook for 4 – 5 minutes, turning a couple of times

Be careful that the oil must be boiling but constant over medium heat; if it is too strong they will burn on the outside, so monitor carefully!

Drain on absorbent paper and serve immediately hot!

Yours are ready Falafel!

Falafel "width =" 630 "height =" 945 "data-lazy-srcset =" https://www.gordon-ramsay-recipes.com/wp-content/uploads/_282_Original-recipe-and-tips-for-perfect-success-baked-or-fried-Gordon-Ramsays-version.jpg 630w, https: / /www.tavolartegusto.it/wp/wp-content/uploads/2021/11/Falafel--200x300.jpg 200w "data-lazy-sizes =" (max-width: 630px) 100vw, 630px "data-lazy-src = "https://www.gordon-ramsay-recipes.com/wp-content/uploads/_282_Original-recipe-and-tips-for-perfect-success-baked-or-fried-Gordon-Ramsays-version.jpg" /><noscript><img class=You can cook them on a baking sheet lined with parchment paper, with a drizzle of oil for about 25 minutes in a static oven at 180 °

Better if they are consumed as soon as they are made!

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Original recipe, tips and tricks step by step – Gordon Ramsay’s version

Homemade noodles


The Noodles I'm one format of fresh egg pasta typical of the cuisine ofEmilia Romagna. Made with a dough of flour and eggs, first spread thin then rolled up and finally "cut”Hence the name tagliatelle! From yellow color and the full-bodied consistency, once reduced into strips Are made air dry; then you tell in nests and subsequently cooked to taste! Making numerous succulent dishes from various toppings from the classic Ragù, to the delicious Tagliatelle with mushrooms! You want prepare them with your hands? Here is for you Homemade Tagliatelle Recipe with all Tricks And Advice illustrated step by step from the dough to cooking for a perfect result in a short time! Own like those of the grandmother!

Homemade noodles

Like any classic recipe, there are small regional variations. What I give you today is there Original recipe from the Noodles. It's about a easy preparation. L'dough is made in 5 minutes according to one proportion very simple, 1 egg for each 100 gr of flour. The base must turn out compact And not too soft otherwise it will be difficult to spread and cut! You can proceed by laying out with rolling pin and elbow grease at the traditional way ; or roll out the dough with the pasta machine! In the procedure you will find both methods! Once you have the sheets you can slice them and move on to the drying and cooking phase! Follow all the steps and you will get the Best noodles ever!

Discover also:

Potato Gnocchi (complete guide how to make homemade gnocchi without errors)

Tagliatelle recipe

PREPARATION TIMES

Preparation Cooking Total
40 minutes 5 minutes 45 minutes

Ingrediants

Quantity for 2 people

Method

How to make homemade Tagliatelle

First of all roll out the flour, add the eggs in the center:

how to make noodles

Then add the salt. Start by turning the eggs with a fork until they form a batter and gradually add the rest of the side flour.

Then proceed to knead by hand until all the liquids are absorbed:

dough noodles

Finally seal in a film and let it rest for 30 minutes.

Then proceed with the drafting.

If you are proceeding by hand: divide the dough into 2 parts, sprinkle the work surface with flour and with a very long rolling pin, roll out firmly until you get a 1 – 2 mm thin sheet. Cut out 1 or more 15cm rectangles (long side)

If you are proceeding with the pasta machine: divide the dough into 4 and use 1 piece at a time to roll out, stretch in the machine with the flour first to thickness 3 then to thickness 2.

Obtained a thin, full-bodied, compact and non-sticking sheet, sprinkle with flour, roll it up on the shorter side, narrow but without pressing:

form the noodles

Finally cut your noodles to a size of 1/2 cm

formation of noodles

Once you have sliced ​​all the ones you can get out of your rectangle, untie the noodles and roll them out all in a group (they will be about 15 – 20)

Then line them up on a floured surface and sprinkle with 100's flour. Let them dry for about 15 – 20 minutes.

In the meantime, roll out other sheets and make other groups of noodles.

Finally, the time of the first drying, sprinkle a surface with durum wheat semolina.The first group of noodles will have taken on a more hardened but still soft aspect after resting, turn them in groups and roll them into nests.

Waiting for the right times to do this work for everyone.

Yours are ready Noodles!

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<p><noscript><img class=Before cooking, you can leave them in this way for a minimum of 30 minutes to a maximum of about 2 – 3 hours.

Finally, cook them directly in nests, shaking them from the excess semolina, in plenty of boiling water and salt. They are ready in minutes, when they rise to the surface.

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How to preserve garlic, 12 useful tips – Gordon Ramsay’s version

How to preserve garlic, 12 useful tips - Creative in the kitchen


How to preserve garlic, 12 useful tips - Creative in the kitchen

L'garlic is a bulbous cultivated plant, and belongs to the family of Liliaceae. It has Asian origins and its main use is as a condiment, but it is also commonly used for therapeutic purposes due to the properties jointly attributed to it by science and popular traditions. Widely used in Italian cuisine, the characteristic smell of garlic is due to numerous organic sulfur compounds includingalliin and its derivatives, such as allicin and disulfide of diallyl.
If garlic is not well preserved it cannot be used and can easily sprout, like potatoes and onions.

How to preserve garlic in a perfect way and to make it last longer?

• First of all, when buying garlic, choose bulbs firm to the touch and without signs of germination. Avoid buying bulbs that are too dry, shriveled, soft or stored in the refrigerated counters of supermarkets.

• Eliminate i residues of soil with a dry cloth.

• The temperature ideal for storing garlic is around 12 ° C. Maximum 15 ° C.

• Arrange your garlic heads in a bag of food grade paper (such as bread) or a large mesh fabric.

• Humidity, winter frost and too much light damage garlic in both cloves and bulbs.

• If the outside temperature is hot, in summer, still avoid storing garlic in the refrigerator, but prefer a cool and dry place in the house.

• Many make the mistake of storing it in the refrigerator, the humidity of the refrigerator favors the onset of mold.

• Prefer a place that has a good air exchange.

• Do not use plastic bags or containers.

• The whole bulb keeps much longer. There duration of garlic is reduced when the bulb is divided to remove the individual cloves.

• If stored well in the pantry, a whole head of garlic can last up to 8 weeks. The individual cloves of garlic, on the other hand, last a maximum of 10 days.

• To extend the shelf life of your garlic is possible also freeze it, perhaps chopped or sliced ​​(to be easily ready for use) and placed in a food bag. The garlic frozen it can be kept in the freezer for about 6 months.

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