Tag: Tips

Chili con carne: Original recipe and useful tips! – Gordon Ramsay’s version

The Chilli with beef it’s a very tasty dish from the Tex-Mex cuisine (Mexican and Texan). This is one stew Of minced beef, beans, peppers, tomato, onion, chili (The Kilos) And fragrant spices like cumin and paprika. From the creamy consistency albeit in pieces And intense flavour And spicy delightful! Meat with chili is not only perfect for filling the famous Burritos! But also to serve as second or single dish accompanied by crunchy nachos or toasted tortillas as tradition command! In short, one mouth-watering goodness That is born towards the end of the 19th century to San Antonio, Texas on the border with the Mexico. For work of the women of the people of Hispanic originsjust call ‘chili reinas‘. Who prepared it and sold it in the markets to cowboys and soldiers. This is how it became increasingly popular in the United Statesand today among the most loved foods in the world! You want Prepare it at home too? Here she is Recipe cash Useful tips ; illustrated with step by step photos which will help you in the realization of Perfect chili con carne own like at a Mexican restaurant !

Like any traditional recipe there are different versions And small variations they can make a difference. The one I give you today is the Original recipe of the Chilli with beef taken from my international cuisine manual, compared with various authoritative sources. It’s a preparation easy but it is essential use the right ingredients to find the typical taste: minced beef, I recommend not too lean. THE red beans or black. Not other types. Hot peppers are the famous ones Jalapeño grown in Mexico which if you can’t find replace red chili pepper. Perfect to consume heat And smokingin winter evenings with friends or family. If you intend to make a beautiful Mexican dinner , also add the Guacamole and the unsurpassed Tacos! Trust me, la wonderful figure is guaranteed!

Do you like meat stews? discover also:

Gulash (the typical stew of Hungarian cuisine)

Chili con carne recipe

PREPARATION TIMES

Preparation	Cooking	Total
20 minutes	1h 1 10 minutes	1 hour and 30 minutes


Medium	Mexican	178 Kcal

Ingredients

Quantity for 4 people
800 g of not too lean minced beef 300 – 400 g of meat broth 500 g of boiled red or black beans (the raw weight is approximately 350 g) 500 g of tomato puree 250 g of red peppers (alternatively green) 200 g of white onion 2 jalapeño peppers (alternatively 1 fresh spicy red pepper) 1 clove of garlic 1 tablespoon sweet paprika a teaspoon of cumin a teaspoon of coriander powder + a few leaves of fresh coriander for garnish if you can find it 1 tablespoon of sugar extra virgin olive oil cayenne pepper (which you can replace with ground black pepper) salt

Quantity for 4 people

800 g of not too lean minced beef

300 – 400 g of meat broth

500 g of boiled red or black beans (the raw weight is approximately 350 g)

500 g of tomato puree

250 g of red peppers (alternatively green)

200 g of white onion

2 jalapeño peppers (alternatively 1 fresh spicy red pepper)

1 clove of garlic

1 tablespoon sweet paprika

a teaspoon of cumin

a teaspoon of coriander powder + a few leaves of fresh coriander for garnish if you can find it

1 tablespoon of sugar

extra virgin olive oil

cayenne pepper (which you can replace with ground black pepper)

salt

Tools

cast iron pot that cooks slowly without burning, spreading the heat evenly

Method

How to make chili con carne

First of all, heat 2 tablespoons of oil in a pan (preferably cast iron or with a thick bottom, this will help it cook evenly without burning), heat it and add the minced meat and leave to brown over a high heat for 5 minutes, then add a ladle of boiling broth and cook for another 5 minutes until the broth is completely absorbed by the meat.

Finally, transfer the meat to a serving dish and leave aside.

Then, in the pan you just used, add 2 tablespoons of oil and the peeled and crushed garlic, let it brown for a few seconds.

Then add onions and peppers cut into pieces of approximately 1 cm, the chopped chilli pepper from which you have removed the seeds and the sugar and leave to brown for 3 minutes. how to make chili con carne - Recipe by Tavolartegusto

Slowly add the cumin, paprika and coriander, stir well, leave to flavour, then add a ladle of broth and leave to cook until the liquids are completely absorbed in this case too, so for around 7 – 8 minutes

At this point, add the minced meat set aside, stir well and leave everything to flavor on a high heat for 2 minutes.

Finally add the tomato puree:

cooking chili con carne - Recipe by Tavolartegusto

stir well and mix completely over a gentle heat, then add the remaining boiling broth and at this point cook over a low heat with a lid for about 1 hour, taking care to stir every now and then.

Attention, I advise you to check the humidity of the mixture at this stage! Chili con carne it must not dry outbut result soft and creamytherefore always keep the heat very low and add 1 – 2 tablespoons of additional broth if necessary.

After the indicated time you can add the previously boiled beans together with 1 glass of cooking liquid

meat with chili procedure - Recipe by Tavolartegusto

Then let it boil, close with a lid and leave to cook for another half hour on a low heat.

Only at the end of cooking add salt and pepper.

The meat with chilli is ready when it has reached a brick-coloured colour, it is compact, creamy, neither liquid nor too dry!

Here’s yours ready Chilli with beef! in the oven you also see some Tortilla triangles

chili con carne recipe - Recipe by Tavolartegusto

storage

It keeps very well in the fridge for about 2 days in an airtight container. You can also freeze in practical single portions and defrost slowly in the fridge.

If you love this type of dishes, also discover my collection of second courses

Homemade pappardelle (Recipe and Tips) – Gordon Ramsay’s version

The Pappardelle I’m a format Of fresh pasta: from the elongated stripes similar to Tagliatelle, but wider, approximately 3 – 4 cm. Unlike the latter; They don’t have their origins in the Emilia-Romagna tradition, but they are typical of Tuscan cuisine. They are born in Maremma : The first name ‘pappardella‘ would result from the verb in Tuscan dialect ‘to eat‘ That means to eat. These were prepared, in particular, for the Sunday lunch with sauces with a strong flavour with the local game: such as wild boar, hare, as well as mushrooms. You want to know how to make Pappardelle? Here it is for you recipe Homemade pappardelle with all the Tricks And Advice illustrated with step by step photos . For make by hand and in short while of Pappardelle full-bodied, rough, thick And very good! Perfect to serve on the table as a first course with any seasoning!

It’s about a simple preparation and also not too long believe me! Off we go from a base of fresh egg pasta: made of Flour, egga pinch of salt then as tradition dictates, it is rolled out with a rolling pin . Finally yes pack the pastry And it is cut to size approximately 3 cm. They untie them and you get some pappardelle strips. For convenience, they can also be made with the pasta machine and the specific tool for pappardelle. but make Pappardelle by hand they will give you immense satisfaction! Just like Potato Gnocchi, Strozzapreti and fresh pastas come first blanch for a few seconds in water then season and stir to taste! In the method I will leave you some delicious suggestions on how to season Pappardelle!

Pappardelle recipe

PREPARATION TIMES

Preparation	Cooking	Total
40 minutes + 30 minutes of rest	2 minutes	42 minutes


Bass	Italian	356 Kcal

Ingredients

Quantity for 4 people
150 g of ’00 soft wheat flour 50 g of durum wheat flour (alternatively ‘0’ flour) 2 large whole eggs 1 pinch of salt

Quantity for 4 people

150 g of ’00 soft wheat flour

50 g of durum wheat flour (alternatively ‘0’ flour)

2 large whole eggs

1 pinch of salt

Method

How to make pappardelle

First of all, arrange the flour mixed with the salt in a well on a work surface, then add the eggs to the center and beat them with a fork, gradually incorporating the flour from the outside to the inside:

pappardelle dough - Recipe by Tavolartegusto

then continue to incorporate the flour until it is completely absorbed by the liquids.

you will have to find a soft dough. Work it with your hands, pulling constantly, then seal it in contact film and let it rest for 30 minutes at room temperature.

Finally, after the indicated time, divide the dough into two parts. leave the other sealed in film.

Then dust the work surface with flour and roll the pastry out thinly by 2 mm, giving it a rectangular shape.

Finally cut off the side corners to obtain precise edges:

egg puff pastry to make pappardelle - Recipe by Tavolartegusto

Add a little water to the remaining dough, soften it and add it to the resting dough, mixing it well and seal again.

How to shape pappardelle

First of all, set an ideal point in the center of your rectangle, it will be the point where the two rolled pieces must fit together.

Then sprinkle some flour by pulling it with your hands over the surface so as to have a smooth and non-sticky surface.

Finally, start packing by rolling up a piece from the top and a piece from the bottom, each piece at 2 cm, until you end up with a package similar to this:

dough and preparation of pappardelle - Recipe by Tavolartegusto

At this point, slice your pappardelle with a sharp, long knife to about 3 cm:

how to make pappardelle - Recipe by Tavolartegusto

Then immediately move the roll, dusting it with flour.

and make all yours this way Homemade pappardelle

pappardelle recipe - Recipe by Tavolartegusto

You can cook them directly in boiling salted water. They will be ready when they surface.

At that point I recommend draining them with a slotted spoon directly into the sauce pan

How to season Pappardelle

You can season it with the classic Bolognese ragù, the typical one with sauce.

Or with the fragrant white ragù, delicate and tasty, or the delicious Genoese sauce made with meat and onions. An excellent alternative is also the sausage ragù, with a stronger flavour.

For a meatless dressing I recommend the Béchamel which gives flavor and creaminess, you can also make it without butter or without milk to which you can add sautéed mushrooms

For a gourmet and light preparation, follow the Mushroom Tagliatelle recipe which you can make with porcini mushrooms, mixed mushrooms or dried mushrooms.

storage

once made, you can keep them at room temperature for a few hours, or I recommend freezing them.

Arrange the pappardelle in nests on trays, let them harden in the freezer, then place them in space-saving plastic bags and cook them directly in boiling water.

Quick diet to lose 3 kg: tips to follow – Gordon Ramsay’s version

For food and wine enthusiasts, lose weight without giving up pleasure of food can seem like a challenge. However, with the right advice, it is possible to achieve the goal of losing 3 kg in a healthy and effective way. This article explores practical and sustainable strategies for integrating a fast diet into your lifestyle without sacrificing taste.

Nutritional balance: the key to an effective diet

Balance macronutrients

L’equilibrium between proteins, carbohydrates and fats is essential. It is essential to consume a variety of foods to ensure a adequate intake of all the necessary nutrients. Lean proteins, like chicken and fish, should be an important part of your diet, along with complex carbohydrates like quinoa and fiber-rich vegetables.

Portion control

Portion control is vital. Food and wine enthusiasts can continue to enjoy their favorite dishes, but in moderate quantities. Using smaller plates or controlling portions via measurements can help keep calorie consumption in check.

Lifestyle and eating habits

Meal frequency

Eating small, frequent meals can help keep your metabolism active and to prevent hunger attacks. Including healthy snacks like fruit, vegetables or Greek yogurt between your main meals can help maintain consistent levels of energy and satiety.

Suitability of meals for food and wine culture

Incorporate the culture andnogastronomy in the diet is fundamental. Choosing traditional recipes and local ingredients not only makes your diet tastier, but also more sustainable and close to its cultural roots. The rediscovery of traditional recipes, perhaps with a modern and light touch, can be a pleasant way to lose weight without giving up taste.

Losing 3 kg quickly but healthily requires a approach balanced which includes a balanced diet, portion control, an active lifestyle and a deep respect for food and wine culture. With these tips, food enthusiasts can enjoy their love of cooking while achieving their health goals.