Tag: broth

Recipe Fish broth with spelled waffles – Italian Cuisine

Recipe Fish broth with spelled waffles


  • 1 kg clams
  • 600 g pin squid
  • 350 g red mullet
  • 300 g cod
  • 250 g spelled flour
  • 250 g peeled datterini tomatoes
  • 2 celery stalks
  • half fennel
  • fresh fennel
  • bicarbonate
  • vegetable broth
  • White wine
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of fish broth with spelled pods, purge the clams in the fridge, in water and salt, for 1 hour, changing the water after 30 '. Meanwhile fillet the red mullet and cod and cut the pulp into small pieces, keeping bones and heads aside; clean the pin squid. Clean the celery and fennel and cut them into pieces; chop 2 sprigs of fennel with their stalks. Brown the celery, fennel, bones and fish heads for 4-5 'in a saucepan with a drizzle of oil, then add the peeled datterini tomatoes, half a liter of vegetable broth and half of the chopped fennel; continue cooking for another 15 ', then filter the soup.

Open the clams in a pan covered with a high flame, adding a drizzle of oil, half a glass of white wine and the remaining chopped fennel, then peel them, filter the cooking liquid and add it to the soup. Bring the broth to a boil and cook the red mullet and cod for 5 '; turn off, add clams and squid and cover. Mix the spelled flour with 100 g of water, 20 g of oil, 5 g of salt, a pinch of baking soda and a generous ground pepper, until a homogeneous mixture is obtained.

Divide the dough into 8 parts and roll them out into thin sheets, with the help of a rolling pin. Place 4 sheets on a baking tray lined with parchment paper, season with a drizzle of oil and salt; sprinkle them with water, cover them with the other 4 sheets, joining the edges; add a drizzle of oil, a little salt and ground pepper; bake at 220 ° C for 10 minutes. Serve the fish broth, accompanied with the spelled wafers.

Andrea Berton's raw ham broth – Italian Cuisine


Famous for its broths, the chef reveals the recipe for making one with raw ham with which to cook a risotto or tortelli

Andrea Berton he is looking forward to returning to his Milanese restaurant (a Michelin star) to try the dishes he has been imagining with the guys on his team in these days of quarantine. Try not to demoralize yourself, he's an optimist, and take this time to think about how to get it right again. In recent days he launched the idea of restaurant bonds also for its restaurant: buy a dinner today to eat two together tomorrow.

What's for dinner at the Berton home

Meanwhile, the chef cooks at home with his wife Sandra, tries to plan the menu of the week to make a careful and wasteless shopping and buys many vegetables to follow a healthy and low calorie diet. How do you tell us#Dinner time in live Instagram on the page of @LaCucinaItaliana with our director Maddalena Fossati, tonight will prepare a vegetable ragout of beans and fresh peas and shallots. "In order not to waste anything, you can centrifuge the pods and the skins of the legumes (I suggest you also remove those to have them more tender) and also add those in the sauce".

Andrea Berton's raw ham broth

Someone who is following the live broadcast asks the chef for a recipe broth, one of his specialties: “We could make a raw ham broth. We cut 300 g of ham thin and regular slices, julienne type, we cut in the same way 3 shallots. It is important that the slices are as equal as possible to cook evenly. We roast the ham in a large saucepan to make it become crunchy and enhance its flavor; add the shallot and brown it too. When the shallot has softened, add three fingers of cold water completely covering the ham and shallot. Let it simmer low heat for 40 minutes. In the end we will get a clear and clear broth with the flavor of raw ham. Once filtered we can use it to cook a risotto or tortelli ".

Sour butter to stir the risotto

One of the ingredients that the chef loves most to cook, he reveals, is the rice. In each risotto in creaming it adds a little bit of sour butter which prepares like this: “Cut into thin slices 2 white onions, put them in a saucepan and add 1 liter of white wine and 1 liter of vinegar: Now reduce until almost all the liquid evaporates. Add half a kilo of butter at room temperature and mix until a cream is obtained: filter and leave to cool to restore solidity to the butter which will be acidulated ".

How to make risotto without broth – Italian Cuisine

How to make risotto without broth


The techniques for making a delicious risotto without the broth without sacrificing creaminess and taste

You can prepare a risotto without broth? According to the traditional recipe no, but contemporary cuisine admits some interesting variations. Inspired by the ideas of the great chefs, here is the technique for cooking risotto without broth (and discovering that we love it).

Water instead of broth

It seems obvious to say it, but to prepare a good risotto you can simply use water. sure it must be boiling water because you can't add cold to the risotto while cooking. It must also be salted to give flavor and flavor. The boiling water that we use if we don't have broth, can be flavored with spices or herbs based on the result we want to achieve. Remember then that the broth can be made in many ways and not only with celery, carrots and onions. You can also obtain a sort of broth by infusing herbs, or bay leaves and cloves and even broth can become brothcooking water of any vegetable.

Recipe for risotto without broth

As you do for a traditional risotto, consider two punches of rice per personplus one for the pot. Toasting rice it's the most important step, so don't underestimate it. Toast it in a sautéed onion, oil and butter for a couple of minutes and then blend with some still or sparkling white wine. Once the alcoholic part has evaporated, add with a ladle and little by little some boiling salted water, stirring constantly. After cooking, season with salt and pepper and stir in the butter and grated Parmesan. You can add it saffron to make a yellow rice, or a very tasty cheese for a super creamy risotto, but the base of the dish is more or less always the same, even replacing the broth with water.

Milk Rice

Another delicious risotto is the one that cooks in milk. The procedure is always the same and you can replace the onion with the shallot or eliminate it if you don't like it. Do not blend with the wine, but directly with the milk and continue to add it alternating it with boiling water. Almost at the end of cooking add the diced mozzarella, if you want a streamlined result, and a handful of Parmesan. It is also excellent in sweet version, obviously without the onion, but only with so much milk to be added a little at a time, a spoonful of sugar per person and plenty of cinnamon. Sweet milk rice is an excellent snack or a simple idea for a dessert.

Centrifuges and juices

If there is no broth we can replace it with juicers and vegetable and fruit juices. An example would be the Risotto With Lemon which is prepared with the juice obtained from a lemon by squeezing it or through the extractor. An elegant and colorful variant the one with the beetroot juice which makes it pink, but you can also make it green with the parsley and orange with pumpkin. It is always important to dilute these liquids with hot water to avoid giving the dish too intense a flavor.

Risotto without rice

What if you don't have broth or rice? Magic, risotto is made with chopped cauliflower and seared in a pan.
The cauliflower rice obviously has a different taste, but the appearance could fool anyone. It is a very tasty, rich and very easy to prepare dish.

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