Tag: Mess

Crumbled potatoes and sausage, what a mess! – Italian Cuisine

Crumbled potatoes and sausage, what a mess!


Second course, single course, aperitif, schiscetta. A greedy passepartout for all occasions. Here's how to prepare it

If you are looking for a second dish easy to make and greedy you must absolutely try the crumbled potatoes and sausage.

It is a delicious and rich in taste dish. It can cut into slices, in cubes, also eat as an aperitif, as a single dish, enjoyed freshly made or later as schiscetta for the next day, perhaps after reheating it in the oven or microwave.

On closer inspection, the crumbled potatoes and sausage, is a variant of the classic potato cat. In this case the potatoes they remain decidedly more "rustic" and work much less. The important thing is that "crumbs" form in the dough.

Crumbled potatoes and sausage: the recipe

Ingredients

To prepare this rustic pie at home you will need: 700 g of potatoes, 350 g of fresh sausage, 200 g of provolone, 150 g of flour, 1 egg, Parmesan cheese (or grana padano), extra virgin olive oil, a knob of butter, salt, pepper and breadcrumbs.

Method

The first thing to do to prepare the crumbled potatoes and sausage is to brown the chopped meat in a pan with a drizzle of oil, blending with a little White wine. When the sausage is ready, place it in a container to let it cool.

We then move on to the preparation of potatoes which must be washed, peeled and boiled in boiling water for about 40 minutes. After having drained them, in a large container, they must be crushed in coarse way with a fork and mix with the flour, egg, a pinch of salt and pepper and a good sprinkling of parmesan. The dough must be worked exclusively with the hands and "crumbs" must be formed, an essential feature of this recipe.

At this point, in a greased pan or covered with the greaseproof paper, more than half of the composed with potatoes and flour and add the sausage and the provolone cut into small pieces, adding more Parmesan cheese and sprinkling with bread crumbs. At this point, the remaining part of the dough must be covered rustic pie, crumbling the mixture as if they were small crumbs of bread.

Before putting it in oven you need to brush the crumbled potatoes and sausage with melted butter, and make a further sprinkling of parmesan and breadcrumbs. The cooking is at 200 ° in a convection oven for about 40 minutes and until the surface it is not completely golden.

Dos & Don'ts: a breading without mess – Italian Cuisine

Dos & Don'ts: a breading without mess


Whatever you have to do with bread, use this trick to keep your hands dirty

Everyone keeps their secrets and their recipes in the kitchen, but there are some absolutely essential techniques. With i Dos & Don'ts let's examine some of the most common mistakes in the kitchen and we reveal how to solve them, thanks to the help of The School of Italian Cuisine.

How to make a perfect breading, without making messes

How many times have you happened to grab something and keep your hands dirty, making it difficult to continue the operation?

That you have to prepare one cutlet, of the cod or delle vegetables breaded, follow this simple advice to avoid messes. First step: flour and pass the ingredient in the egg. At this point, do not turn over the ingredient selected in the breadcrumbs. So as not to dirty your fingers with the egg mixture, you can collect the breadcrumbs and sprinkle the ingredient without touching it. This way your fingers will stay drier and will not get dirty!

Many other chef's secrets await you at the cooking classes of La Scuola de la Cucina Italiana.

Old-Fashioned Cracker Dressing & Stuffing – Do You Dare?

Here we go again, delving into the treacherous topic of
changing up your traditional Thanksgiving side dishes. This time, it’s an
old-fashioned cracker dressing vying to be that surprise, uninvited guest.


Sure some you alternative lifestylists may go for the
cornbread, but generally, bread-based variations rule the day. There’s a
great reason for this; they’re easy, delicious, and most importantly, very
familiar. Therein lies the problem.

Why mess with past success? Your loved ones wait all year
for your Thanksgiving feast, so why take the chance of disappointing them on
the big day? You have the entire rest of the year to do that.

Anyway, I’m not going to try and convince you that this is a
superior dressing, or that you should change your regular routine, but if
you’re someone who’s looking for a change of pace dressing, that’s still very familiar and
comforting, this could be the one.

Of course, you can use whatever ingredients you normally add
to your bread dressing, and it should work just the same. By the way, I never
stuff my turkey, so if you choose to use this as a stuffing, please refer to
the roughly one million Thanksgiving turkey cooking guide linked online. Enjoy!


Ingredients for 16 portions:
1 pound saltine crackers (4 sleeves)
1/2 cup butter
1 large or 2 small yellow onions, diced
3 or 4 ribs of celery, diced
1 tsp salt, or to taste
1/2 tsp freshly ground black pepper
cayenne to taste
1/2 tsp dried sage
1/2 tsp dried thyme
1/2 tsp dried rosemary
2 3/4 cups chicken or turkey broth
1/2 cup cream or milk
1 or 2 eggs
*Tip: you can cook a small nugget in a pan and taste for
seasoning
Bake at 375 degrees F. for bout 45 minutes

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