Tag: tomatoes — diced

Dried beans: preparation and healthy recipes – Gordon Ramsay’s version

Dried beans: preparation and healthy recipes


Dried beans are a versatile and nutritious ingredient that can be used in many healthy and tasty recipes. In this article, we will explore the preparation of dried beans and share some delicious recipes that highlight their unique flavor and health-promoting properties.

Preparation of dried beans

Soaking

Before using dried beans in any recipe, it is important to soak them for several hours or overnight. This process helps reduce cooking time and makes the beans more digestible. Be sure to cover the beans with plenty of water and change the water several times during soaking to remove any impurities.

Cooking

After soaking the beans, it’s time to cook them. You can do it in a pressure cooker for reduce cooking times or in a traditional pot with water and herbs such as garlic, onion and rosemary. Be sure to check the beans for doneness regularly and add water if necessary.

Healthy recipes with dried beans

Bean and vegetable soup

A warm, comforting soup that combines dried beans, seasonal vegetables and fresh flavors like thyme and parsley. This soup is rich in fiber, protein and nutrients essential for our well-being.

Bean and tuna salad

A light, high-protein salad perfect for a quick lunch or light dinner. Mix cooked dried beans, canned tuna, fresh tomatoes, cucumbers and black olives. Season with extra virgin olive oil, lemon juice and black pepper for a tasty and healthy dish.

Dried beans are a versatile and nutritious ingredient that can be used in many healthy and tasty recipes. With the right preparation and creativity in the kitchen, it is possible to create delicious dishes that satisfy the palate and provide numerous health benefits. Enjoy your meal!

Vermicelli tympano, The ancient recipe of Ippolito Cavalcanti, the first Neapolitan chef in history. Scammaro’s father – Gordon Ramsay’s version

timpano di vermicelli di cavalcanti


The vermicelli tympanum it is a baked pastry without a loose crust, a very popular way to make a good impression at the table in the nineteenth century. The recipe has been spread thanks Ippolito Cavalcanti who wrote a volume of historical Neapolitan dishes, the same author as The prince of chefs. The original one involves cooking 2 kilos of this pasta shape, but we brought it to one more reasonable quantity, in this case suitable for 3 people. You can adjust based on the guests you have at home. The dish is ancient but will bring a lot of joy to the table.

Vermicelli tympanum

Ingredients

  • vermicelli 500 g
  • anchovies 4
  • 4 cloves garlic
  • pine nuts 40 g
  • raisins 25 g
  • anchovies 300 g
  • mushrooms 150 g
  • peas 150 g
  • capers 25 g
  • olives 100 g
  • thyme 1 tsp
  • pepper 1\2 teaspoon
  • salt
  • oil

Preparation

«Take two rolls of vermicelli², which you will boil, but let them be ready; in the meantime you will have the table set three measures of oil very fine, which you will fry with a dozen anchovies sauces well cleaned and drained, and you will have them consumed in the oil, once the vermicelli are cooked, you will drain them very well, pouring them into a large saucepan, or rather if it were a pan it would be better, and you will put that oil on top, you will turn them several times with salt, pepper, and for those who like it it is still fine chopped petrosemoleallowing the aforementioned pan to remain at the same colour, giving it a stir from time to time, so that the vermicelli dries out and becomes loose.

Then you will take a saucepan, which seems proportionate to you, so that they all fit well in it, you will do one painted with lard and then one coated with breadcrumbs such as for Sartù rice, then you will add a few vermicelli, which you will arrange, making a base of capers, olives, anchovies, sauces, you can also add some small mushrooms, but cooked; of the fish, well cleaned, and barbed etc., and therefore another soil of vermicelli, and so you will continue; on the surface of the vermicelli you will make another coating of suet, which you will also mix with breadcrumbs, and cook it like the Sartù.»

Neapolitan Ragu: Original Recipe 1731 and Secrets! – Gordon Ramsay’s version

Neapolitan ragu original recipe - tablertegusto - Recipe by Tavolartegusto


The Neapolitan ragu It is one of more typical sauces from the Neapolitan cuisinebased on tomato puree And specific whole pieces of meat: as the beef musclethe pork butts (the ribs) and the hen (pork leg). Attention: there is no sausage In the real Neapolitan ragù ! And the main feature is the long and slow cooking of 6 hours minimum in which the sauce mustsnort‘: cook producing the sound of the pipe.. Transforming into a thick sauce, creamy And full-bodied That it differs from the classic Ragù alla Bolognese for the smooth texture And remove small pieces! That’s why it is used not only for season pastabut also cook there meat And chops, meatballs or make Neapolitan Lasagna. Self you want to prepare at home too The true Neapolitan raguon Tavolartegusto by Simona Mirto, you are in the right place! Because I’ll tell you about it Original recipe dated 1731 from the my childhood! who accompanied the my Neapolitan family for generations.

Neapolitan ragu original recipe - tablertegusto - Recipe by Tavolartegusto

Like any traditional preparation they exist small variations from family to family. I’ll bring you back Neapolitan Ragu recipe handed down from my father’s great-grandmotheroriginally from Pignasecca district in Naples. as his recipe book indicates, yes in the 18th century he realized ‘or rraù (that’s what it’s called in Neapolitan dialect and he also calls it Eduardo de Filippo in a poem) that we have been preparing for 8 generations, together with the Neapolitan Pastiera! It’s about a quite complex recipemainly very long preparation times and the availability of ingredients. But if you organize 1 day in advancewhich I recommend to you Saturday afternoonas tradition dictates, bringing it to the table for the Sunday lunch ! and the authentic flavour you it will pay off for every minute spent! In the process you will find all the tricks And advice illustrated with step by step photos And what to season with Neapolitan ragù!

Discover also:

La Genovese (the original recipe for Neapolitan Genoese sauce with onions and meat!)

Neapolitan ragù recipe

PREPARATION TIMES




Preparation Cooking Total
20 minutes + 7 – 8 hours of rest 6 hours 2pm

Cost Kitchen Calories
Medium Italian 190 Kcal

Ingredients





Quantity for 4 – 6 people

  • 600g of beef muscle
  • 2 pork loins (ribs) approximately 300 gr
  • 600 g of pork gurnard (thigh)
  • 2 liters of San Marzano tomato puree
  • 150 g of tomato paste
  • 30 g of suet (which you can replace with extra virgin olive oil)
  • extra virgin olive oil
  • 1 golden onion
  • 1 glass of red wine
  • salt
  • pepper (optional)

Method

How to make Neapolitan ragù

First of all, get the ingredients of the true Neapolitan ragù are the right pieces of meat :

As you can see from the photo below, you will need beef muscle, a single whole piece, which you can alternatively replace with a piece of shoulder.

Pork ribs are easily available ribs. Finally, the pork gurnard is a thigh:

pieces of meat to use for Neapolitan ragu - Recipe by Tavolartegusto

Then grease the various pieces of meat with the suet. Massage them well. Alternatively you can use extra virgin olive oil.

Finally, chop the onion very finely and leave to fry in a pan with 1 tablespoon of oil for 1 minute.

Then insert the pieces of meat and leave to brown over high heat for 2 minutes on each side:

how to make Neapolitan ragu - Recipe by Tavolartegusto

Finally, add the wine and let it cook until it has completely evaporated.

Only at this point add the puree and tomato paste:

cook Neapolitan ragù - Recipe by Tavolartegusto

Let it boil and then cover with a lid, lower the heat to minimum and let it cook for at least 6 hours

Make yourself comfortable and don’t rush because the real Neapolitan ragù he needs patience, he must snort that is, cook slowly making the sound of the pipe, making bubbles.

Having patience doesn’t mean forgetting the ragù on the fire! it must be turned from time to time and the pieces of meat must also be turned.

Salt should only be added at the end of cooking; don’t add it first because you risk it becoming salty later.

How to understand when it is ready? The moment the thick and drawn sauceis not liquid or watery and has taken on a brick colour.

Between secrets for an excellent result there is also rest essential to establish the flavor and all the flavours.

Finally, I recommend resting for at least 1 night at room temperature in a cool, dry place.

Here is the result of Neapolitan ragu

the real Neapolitan ragù - Recipe by Tavolartegusto

What to prepare with Neapolitan ragù

First of all it’s delicious even just for season the pasta dry, fresh and obviously potato gnocchi, rice Sartù, Carnival Lasagna.

Try cooking meat rolls or perhaps some hard slices from the day before or sausages. It only takes a few minutes and… they will return soft and juicy!

Of course the meatballs, if you have this sauce left over, then you’ll tell me what a show!

THE pieces of meat from Neapolitan ragu they come served as a second course , usually with a side dish of potatoes or broccoli. Try accompanying with Polenta for a tasty single dish. So good and tender that it’s mouth-watering! The shoe is also mandatory!

storage

Since it is a long preparation, I advise you to make a double dose, so as to keep it not only in the fridge for 2 – 3 days.

But stock up on it in the freezer. where it can be stored for up to 4 months.

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