Genoese Meatballs Recipe – Italian Cuisine – Italian Cuisine

Ingredients

200 g of minced veal
200 g veal udders alternatively veal pulp
50 g of breadcrumbs
15 g dried mushrooms
2 pcs eggs
a bunch of hulled rocket
Grana Padano Dop
flour
milk
parsley
marjoram
garlic
salt
pepper

Duration: 1 h 15 min

Level: Middle

Dose: 4 people

For the recipe of the Genoese meatballs, boil the veal udders for 35-45 minutes in salted water. Finally drain and chop them.
(To know: The veal udders, foreseen by the traditional recipe, are offal not so easy to find. Order them from your butcher or, more simply, replace them with the same quantity of veal pulp.)
Soak the mushrooms in warm water, then drain and finely chop them. Prepare an aromatic mixture with marjoram, parsley and a half clove of garlic. Soften the bread in milk. Collect the chopped udders in a bowl and mix them with the ground veal pulp, the well-squeezed crumb, the mushrooms and the aromatic mince. Season with salt, pepper and a tablespoon of grated parmesan. Start kneading by adding an egg. If the mixture is too compact, add a second egg or a little milk from the crumb. Mix well to obtain a homogeneous mixture. Shape into small balls the size of a large walnut (about 20g each), flour and place them on a floured tray. Crush them gently to give it a slightly flattened shape. Fry the meatballs in plenty of hot oil for 3-4 minutes or until they have become a nice golden color. Drain on kitchen paper and sprinkle with salt. Distribute them on plates and serve with tufts of rocket and, to taste, Taggiasca olives.

How to use and what can be done with the siphon? – Italian Cuisine

The siphon is a tool that will help you in the kitchen to prepare sweet and savory mousses and emulsions, perfect for many dishes

It is among the tools found in kitchens professional of the restaurants and in the domestic kitchens of the most passionate. What are we talking about? Of the siphon, a multipurpose tool that was created for the preparation of cocktails and to whip cream but which, thanks to its versatility, is now used for the production of many recipes, both sweet and savory.

How is a siphon made?

The siphon is composed of two main parts, the glass and the cap. The first serves as a container for the preparation that will become foam, the cap is the upper part closed by pressure to the glass, from which the preparation will come out. Each shell has spouts of various shapes and a lever to press to start dispensing. In the upper part of the shell there is the most delicate component of the siphon, the cartridge holder, which is used to screw the nitrous oxide cartridges which will create the typical frothy effect.

There are now many siphon models on the market, more or less cheap to choose from. Our advice is to use only those in metal because, being an instrument that works under pressure, this material gives many more guarantees in terms of efficiency and safety.

How to use the siphon in the kitchen?

Using the siphon in the kitchen may seem more complicated than it actually is. The first thing to do is to fill the glass with the Preparation that we intend to dispense, but not to the brim: in all the siphons in fact a sign to be exceeded is indicated. At this point, just close the siphon, load the cartridge holder with a new cartridge and press the lever to start dispensing the foam.

Always remember to operate the siphon taking care to keep it upside down to avoid unnecessary losses nitrous oxide and to shake the preparation well before starting the release of the foam. About the preparation: it is very important that there is no kind of lump and that it is enriched by a emulsifierIsinglass or plain cream will do just fine.

With the siphon both hot and cold preparations can be obtained. If for the latter you just need to keep the siphon in the fridge for a few hours before turning it on, for hot ones the advice is to keep it at bain-marie until the last moment before dispensing the foam.

What can you do with the siphon in the kitchen?

As you will have understood in the introduction, there are very few limits to the use of the siphon in the kitchen. Thanks to its versatility, in fact, even if it is born to whip cream for i desserts, it is actually perfect for the preparation of many dishes. You can really emulsify everything.

The siphon is a tool that gives creativity and elegance to the plate, it is perfect for all cheese and vegetable mousse (a rocket mousse for your pasta or a potato mousse to pair with meat), not to mention the spume with the flavor of fruit as the coconut foam, perfect for preparing desserts. To understand how far you can push yourself to use these precious tools in the kitchen, just think that you can emulsify cured meat, there meat and the fish.

A last note, a duty, concerns the aspect caloric of dishes created with the siphon. Despite the creamy and light consistency, just because to make the foam you always need an emulsifier, the creations are always quite caloric and should be carefully measured, always without exaggerating.

Baked Orecchiette – Recipe from 's Baked Orecchiette – Italian Cuisine

First cut the mozzarella into cubes and let it drain in a colander.
Prepare the béchamel.

Clean and chop carrot, onion and celery and sauté in a large saucepan with a little oil.
Add the meat and let it cook at low heat for 5-10 minutes, then add the wine and let it evaporate over high heat, then add the passata.

Season with salt, reduce heat and cook for about 30 minutes, stirring occasionally.

Meanwhile cook the orecchiette and drain well al dente.
Combine them with the sauce: sauce, béchamel, mozzarella and half of the Parmesan.

Put everything in a baking dish, level the surface, sprinkle with the remaining Parmesan and cook in a preheated oven at 180 ° C for about 25-30 minutes.

If necessary, turn on the grill in the last 5 minutes.
The baked orecchiette are ready, let them rest for about ten minutes and then serve them!