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Classic recipe and tricks how to make the perfect polenta! – Gordon Ramsay’s version

Polenta Recipe


There Polenta it's a single dish exquisite, poor man And nutritious typical of cuisine from northern and central Italy, particularly Lombardy, Veneto, Piedmont, Valle d'Aosta. Made with corn flour And water salty, which cooked a slow fire, turn into one compact cream from intense yellow color , what a time cold solidifies And you can cut it with knife! From neutral taste And pasty consistency And excellent both alone but also enriched with sauces, meats, vegetables And cheeses! In short, one unique goodness, that has very ancient origins: since when, thanks to discovery of America, they spread corn crops in northern Italy; and the polenta became the food par excellence in the countryside, able to to satiate many family with little! Today famous landmark of the Italian culinary tradition not only in his original version but also as a basis for gourmet dishes! Do you want to prepare it too? Here she is Polenta recipe , with all tricks And advice illustrated step by step which indicate how to make polenta in home perfect!! both in terms of taste both in terms of soft texture And without lumps, pasty at the right point either in terms of speed of execution!

Polenta Recipe

Like any traditional recipe they exist several regional variants, the one I give you today is there Original classic recipe of the Polenta. A preparation very easy following 1 gives base : for every 250 grams of corn flour it is necessary 1 liter of water. THE secrets for an excellent result are: use good quality corn flour and cook a low fire constantly turning and turning! According to tradition, the cauldron suspended above the fireplace; but with the right advice you will succeed perfectly even in a classic modern pot! Excellent alone or in combination with numerous foods ; In the method I have added you some ideas! Perfect like autumn and winter single dish is for lunch that for dinner! also children love it and being gluten free is also suitable to celiacs!

Discover also:

Stew (the original illustrated recipe for a soft and creamy stew with potatoes)

Polenta recipe

PREPARATION TIMES

Preparation Cooking Total
5 minutes 10 minutes 15 minutes

Ingrediants Method

How to make polenta

First of all, place the cold water in a pan with two pinches of salt.

how to make polenta

Then add the cornmeal to cold water and whisk with a hand whisk, so that no lumps form.

Finally, place on low heat and stir constantly until the mixture turns into a thick cream.

At this stage you can add 40 grams of butter or 2 tablespoons of extra virgin olive oil to make it tastier (optional, I often do and recommend it)

The cooking time can vary from the type of flour used. Give it 8 minutes to 15 minutes. My advice is to always read the instructions you find in your package.

Finally pour on a still hot wooden cutting board! Yours is ready Polenta

Polenta recipe

Dressings for Polenta

How can it be paired with Polenta? My advice is to serve it hot, creamy, on a large cutting board. You can make a hole in the center and add sautéed mushrooms, or side dishes of your choice.

But also Bolognese sauce, meatballs with sauce, sausages, ribs, stew, minced meat.

or again fontina, gruyere, soft cheeses.

You can keep it even for the day , simply by heating it or giving life to numerous dishes

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Kitchen tricks for natural cleaning – Gordon Ramsay’s version

Potato


To remove wine residues from the bottom of used bottles, place egg shells and hot water inside them and shake vigorously (keeping the bottles closed with the cork or with your thumb). When all marks have disappeared, fill the bottles with water only and rinse them thoroughly.

Polish the Metals

Copper and brass can be cleaned by rubbing them with a vinegar-soaked cloth. To increase its effect, add some salt and lemon juice.

Potato carpets

If you have to clean particularly dirty carpets, scrub them with a new broom and grated raw potatoes. If, on the other hand, you are interested in reviving their colors, always grate potatoes, cover them with boiling water, leave them to soak for two hours and finally drain them. Dip a brush in the liquid and pass it on the carpet.

Potato

Yellow or dirty marks

I Frequent use of bleach risks yellowing the surface of the bathtubs.

To fix it, scrub the area with glycerin and then with a stain remover. If, on the other hand, it is graying, fill the tub with water and add a packet of denture cleaner. After one night, go with the glycerin.

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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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