Tag: broth

Recipe Cooked apples and apple broth – Italian Cuisine

Ingredients

4 apples
sugar
star anise
cinnamon stick
cloves
lemon

Duration: 1 h 30 min

Level: Easy

Doses: 4-6 people

FOR THE APPLE STOCK
Peel apples and core them. Collect the cores and peels in a saucepan with 1/2 liter of water, 1 tablespoon of sugar and 1 teaspoon of lemon juice.
You do boil gently for 20 minutes, turn off and filter. Reduce the apple broth by at least half and let it cool.

FOR BAKED APPLES
Cut the apples cleaned into quarters and arrange them in a pan large enough to contain them without overlapping. Add 1 tablespoon of sugar, 1 teaspoon of lemon juice, 2 anise stars, 4 cloves, a piece of cinnamon stick and 4 tablespoons of water. Cover with a lid and cook for 8-10 minutes, turning them halfway through cooking.
Serve them with the broth.

Recipe Green apple sorbet with frozen aromatic broth – Italian Cuisine

Ingredients For the sorbet

400 g green apples
80 g acacia honey
lemon

Ingredients For the aromatic broth

60 g light brown sugar
10 g fresh ginger
2 pcs lemon grass drums
half a green apple
Timut pepper (or pink pepper)
fresh cilantro

Duration: 4 h 45 min

Level: Medium

Doses: 6 people

For the green apple sorbet recipe, cut 400 g of apples into chunks and sprinkle them with the juice of 1/2 lemon to prevent them from oxidizing. Spread them on a baking sheet lined with parchment paper and place them in the freezer for 3-4 hours. Finally, blend the frozen apples with the honey until you get a homogeneous sorbet.

FOR THE AROMATIC BROTH
Prepare it while the apples of the sorbet are in the freezer: collect 400 g of water in a saucepan, the lemon grass drums cut into rounds, the peeled and grated ginger, 1/2 teaspoon of Timut pepper (it has a sweet and citrus flavor) , brown sugar and 5 coriander leaves. Let the broth boil for 3 minutes, remove it from the heat and let it cool for 10 minutes. Filter it into the saucepan, add 1/2 green apple cut into cubes and cook for about 10 minutes, until it becomes transparent. Allow to cool, then place in the freezer while blending the sorbet. Shape the sorbet into balls and serve with the broth, decorating as desired with wild strawberries, coriander leaves, apple slices.

Incoming search terms:

https://gordon-ramsay-recipe com/recipes-of-italian-cuisine/recipe-green-apple-sorbet-with-frozen-aromatic-broth-italian-cuisine html

Japanese broth and noodles recipe – Italian Cuisine

Ingredients FOR THE BROTH

1 kg of game bones
50 g fresh ginger
2 spring onion stalks

Ingredients TO COMPLETE

200 g noodle
100 g sake
2 cloves of garlic
soy sauce

Duration: 3 h 30 min

Level: Easy

Doses: 4 people

To prepare the Japanese brogo blanch the game bones (use those left over from other preparations), if they are raw; then clean them of meat residues.
Collect the bones cleaned in a large pot with the peeled ginger, the spring onion stalks and cover with 2 liters of water. Boil the broth for 3 hours over low heat: by doing this you get a very light soup with an intense flavor. If you want to enrich the broth with vegetables you must first clean them, cook them and add them to the broth only once cooked.
To flavor add 3 tablespoons of sake, 2 tablespoons of soy sauce, garlic and noodles.
Choose dried durum wheat udon (Japanese noodles), boil them in salted water, drain and cool them in cold water; then distribute them on the plates and cover them with the boiling broth. Garnish with thin slices of spring onion and the sliced garlic, lightly browned in 2 tablespoons of extra virgin olive oil over low heat and dried on kitchen paper.