Tag: butter

Friggione ravioli with butter and parmesan – Italian Cuisine

A specialty of Buon Ricordo based on friggione – substantial sauce with onions and peeled tomatoes – traditional Bolognese specialty. Here is the recipe of the Amerigo restaurant since 1934

They are the ingredients, of extraordinary quality, and the ancient wisdom of rolling the dough to make these ravioli a memorable dish. To make them unique, the filling, of Friggione – substantial sauce based on onions and peeled tomatoes – traditional Bolognese specialty, whose original recipe is kept at the Bologna Chamber of Commerce, a privilege reserved only for the well-known tortellini, tagliatelle and ragù. Alberto Bettini proposed it as a dish of Buon Ricordo in the restaurant created by his grandfather Amerigo in 1934 in Savigno – Valsamoggia (Bologna). We eat a cuisine whose philosophy enhances the most important local raw materials, such as truffles, mushrooms and game, but also the simplest ones and is inspired by a rigorous tradition – and fresh pasta is the master.

recipe

Ingredients for 6 people

400 g of soft wheat flour "1" from the Bologna variety
100 g of Marco Aurelio variety durum wheat flour
400 g golden onion from Medicina
65 g of tomato paste
125 ng of peeled tomatoes
120 g of Bianca Modenese butter
90 g 3-month Parmesan from Bianca Modenese
4 eggs
2 yolks
1 clove of garlic

Method

For the fry: brown the onion, previously cut into slices, and the garlic. Add the peeled tomatoes and the concentrate, cooking for no less than two hours until reaching a fairly dense and homogeneous consistency, free of excess moisture.

Mix the flour and eggs until a homogeneous mixture.
Roll out the pastry with a rolling pin and cut squares of 6 cm on each side, put the fry in the center and close it in a triangle, taking care not to leave air between the filling and the pastry.

At the time of serving, cook the ravioli in abundant salted water and then sauté them in a pan with the butter and 2/3 of the parmesan. Serve coarsely grating the remaining Parmesan over the pasta.

Chocolate cake without butter and without eggs – Italian Cuisine

The eggless cake is undoubtedly one of the most sought after desserts these days but it is also a dessert that I love very much, because it is easy, good, but also light. Can we say less calorie? I know we don't like it dieting in fact I'm going to tell you how to make a delicious chocolate cake, but this cake without eggs but also without butter we can still call it a light cake.

The basic dough of the cake without eggs and without butter lends itself to many variations, this you see is chocolate but you can really indulge both in the ingredients and in the aromas: for example you can replace the 00 flour with a rice flour, or replace one start with almond flour, use vanillin, orange peel and so on.

Cake without butter and egg base dough

Ingredients (for a cake with a 20 cm mold)

350 g of 00 flour
150 g of sugar
250 g of milk
60 g of sunflower oil
16 g of baking powder (or 10 g of baking soda, or 16 g of cream of tartar)
lemon peel
1 pinch of salt (if you put baking soda do not put salt)

Mix the sifted flour and baking powder. Add the sugar and the grated lemon peel. Then separately mix milk with oil. Finally pour the liquids into the flour, mixing very well and without making lumps (just a fork but if you have a whisk better).
If it seems too solid, add a couple of spoons of milk.
Put in a mold with parchment paper and turn on the oven at 180 °. Bake for the first 20 minutes in the oven at 180 °, then lower to 170 ° and cook for another 40 minutes.

Tips
Do not open the oven for the first 20/30 minutes to check if the cake is growing because the change in temperature would immediately make it sag.
Pie from the oven should be left to cool for 15 minutes and then eaten.
If you have to keep it, put it inside the film so as not to dry it.

Chocolate cake without butter and without eggs

175 g of 00 flour
75 g of bitter cocoa powder
150 g of sugar
250 g of milk
60 g of sunflower oil
16 g of baking powder (or 10 g of baking soda, or 16 g of cream of tartar)
lemon peel
1 pinch of salt (if you put baking soda do not put salt)
50 g chocolate chips

The procedure is the same, mix the dry components (in this case flour, yeast and cocoa) and then the liquid ones. Add the liquids to the flour, the lemon peel (here the orange peel is very good) and only when everything is well blended adding the chocolate chips.

Tips
Flour the chocolate chips before putting them in the dough so they will not fall to the bottom.
Add only half of the drops and the other half put it on top of the cake, always before baking.

Perch swivels with butter and thyme: a dish to remember – Italian Cuisine

On the lake you eat freshwater fish, but in this recipe the perch meets the crepes. The specialty of the Torri restaurant, in Torri del Benaco (Verona). Here is the recipe

On the Garda lake cooking is done, of course, because fishing is practiced there with considerable profit, but in a way that suggests that the gastronomic passage from Lombardy to Veneto takes place here. It is clear from the starter, when sardines are served in saór, alose or agoni, if you like, prepared in marinade of onions and vinegar, anticipating what happens in Venice with real sardines. As for the first courses, the traditional choice is between pasta, which is drawn here with the press, and rice, the historic pride of the Bassa Veronese, always paired with fish: here are the bigoli with aole, large vermicelli seasoned with a sauce of bleaks put in salt in the manner of anchovies, or rice with tench, which uses a good-sized fish caught with nets both in the lake and in the Mincio, the river that is its emissary. Then there are the actual fish dishes, with the whitefish, otherwise known as whitefish, at the top of the preferences, as is understandable being a fine salmonid of ideal size and consistency both on the grill and in the pan. More elaborate recipe is that of pike in sauce, the latter prepared with salted sardines, capers, garlic and herbs, a legacy of the court cuisine of the Gonzaga family, the ancient lords of Mantua. Said of the dishes of strict observance, then there are the most recent proposals, ranging from fish ravioli to lake soup, or more generic preparations declined in Garda terms.

This is the setting that chef Nadalon also gave to the menu Torri restaurant, in Torri del Benaco (Verona), starting from tradition with its Buon Ricordo dish, Garda perch fillets with butter and thyme: breading scented with cedar peel, Benacense citrus par excellence; Alpine butter and thyme serpillo that grows spontaneously on Mount Baldo. Then mentioning, as a dish of specific pride, the bigoli alla Maria Callas, dedicated to the opera singer who was among the guests of the Gardesana: a pasta dish garnished with lake sardines, sultanas and pine nuts, thinking of Venice and the Teatro della Phoenix of which for seven years the Divine trod the scenes. In the glass, the famous Chiaretto di Bardolino, the first step in the knowledge of the great Veronese wines.

Perch swivels with butter and thyme: the specialty of Buon Ricordo

Ingredients for 4 people

800 g perch
100 g butter
Thyme to taste
Salt to taste.
6 crepes (20 cm in diameter)
300 g bechamel
200 g Parmesan cheese
100 ml cream

Method

Clean, fillet and loosen the perch. Cut the pulp into cubes and sauté them in a pan with butter and chopped thyme. Once cooked, pass them to the blender. The result is a tasty cream.
Separately prepare the béchamel and the crepes.
Combine the béchamel and pureed perch pulp in a bowl. Mix until a homogeneous and not too thick dough is obtained. Roll out the dough on the crepes. Roll them up and let them cool.
Then cut them into slices in order to obtain swivels about 4 cm high.
Prepare a buttered baking dish, arrange the swivels on the bottom and add a little butter and chopped thyme.
Bake for about 8 min at 190 °.
Put the cream and Parmesan in a bain marie until a smooth and homogeneous fondue is obtained.
Arrange a spoonful of fondue in the center of the plate, lay on four swivels and spread a little chopped thyme around it. Serve hot.