Tag: butter

Coffee butter cream recipe, the recipe – Italian cuisine reinvented by Gordon Ramsay

Butter, icing sugar, eggs, coffee, ladyfingers, Marsala and Cognac are the ingredients you will need to prepare this Coffee butter creamone of the recipes published in the first issue of The Italian Cuisine of 1929but always current.

Good to know: spongy, crumbly, with rounded corners, perfect for soaking up goodness, the biscuit Savoyarda great gastronomic protagonist of the territories that were most influenced by the Savoys (especially Piedmont and Sardinia, where they call it pistoccus),
it is the basis of many sweet culinary preparations. When the founder of the magazine, Delia Pavoni Notari, published this recipe, after all, the national anthem was the Royal marchand would remain so until the armistice of 1943.

Also discover these recipes: Ice cream, crumble and coffee cream, Coffee cream with melon spheres, Butter cream and dry biscuits.

Pasta with butter and parmesan done well in 7 chef tips – Italian cuisine reinvented by Gordon Ramsay

Like all recipes with few ingredients, those few ingredients must be excellent, exceptional. Here we only have pasta, butter And parmesan, to which the cooking water is added. Parmesan must be well matured, at least 24 months, to accentuate the flavour. It must be grated espresso, so as not to lose flavors and aromas. The butter must be of good quality (unsalted), cut into small pieces, so not holding a single block, and preferably softened first placing it in a large bowl to place near the stove or taking it out of the fridge in advance. It should never be melted. The pasta must be strictly longbecause by shaking it he can create the perfect cream with starch and fat. For an ideal result, short pasta and egg pasta are not recommended. A long, sturdy spaghetti is better.

2. The doses

In doses there is definitely one of the biggest questions. The risk could be that, to remain light, you are stingy with the ingredients, thus creating a result that is not very creamy and appetizing, but also not very tasty. In short, if you choose to make this recipe, better to make it to its full potential or change the dish. For two people we can consider 200 grams of long pasta, 80 grams of butter, 80 grams of grated parmesan plus something to put on the plate. In the end, a couple of ladles of cooking water.

3. The pot

Compared to cooking any type of pasta, here we can help ourselves placing a smaller pot, even a pan, with less water and a good level of salting. This allows there to be more starch, which we need to make a thicker cream. Basically the pasta needs to be cooked in a little while less water than usual.

4. The order of the ingredients

Never put ingredients randomly. Instead, it is advisable to follow the correct order. The pasta should be poured into the fat part, then into the butter, when it is al dente. At this point a light quantity of cooking water should be added, only at the end should you add the parmesan and strictly take it off the heat. Then it is stirred again, and finally more parmesan is added to the plate. Summing up? Never use parmesan before butter.

5. Creaming

Butter: history, production and quality – Italian cuisine reinvented by Gordon Ramsay

It’s the turn of the butter. There is no country in the world with so much richness and variety of productsnatural as the territory gives them or worked by expert hands in simple ways, which are ancient and at the same time the most contemporary. Continues voyage to discover our goodnessfrom the best known to the lesser known ones far from the production area.
The richness of butter is the result of essential processes that add only that little needed to transform the raw material into joy.

Butter

The butter – first inevitable, then criminalized – has forcefully returned. Even in haute cuisine, where there are those who mix it with water and then whip it to give it lightness and those who prefer the tastiest one from Campania buffalo. The sociologist Enrico Finzi speaks of «the revanche of butter, which derives from the organoleptic characteristics often connected to the pleasure (of eating and – more generally – of living) and the contribution it gives to recipes. The +6.7% of consumption in 2022 also concerned the Central-Southern Italy, historically linked to olive oil: Plutarch narrates that Julius Caesar, guest of Valerius Leontes in Milan, had to remind his officers to have good manners, as they were annoyed at tasting what seemed to them to be an ointment for the body.

There revaluation of butter (and its many variations) goes hand in hand with the qualitative improvement and diversification of production. Considered (wrongly and for a long time) to be a by-product of cheese, the great simplicity of processing guarantees its naturalness: emerges in the centrifuge or by surfacing when working with pasteurized or raw cream. Whey derivatives are of lesser quality; the those of the remote mountain huts in the Alps are better. Being a fat, a vehicle of flavours, it enhances the characteristics of the ingredients. That’s why it is ideal in risottos, indispensable in sweet doughsand a brushing is also good on the meat.

Butter identity card

HOW IT IS PRODUCED – For emergence of the cream, thanks to the long times, it acquires greater aroma. In the centrifuge (at least 6500 rpm) it guarantees the purity of the material.

NUTRITIONAL ASPECTS – It’s rich in vitamins A, D, K and E, essential for the nervous and immune systems. It should be used in moderation because it is accused of increasing cholesterol and fats in the blood.

CHARACTERISTICS – The color varies from white to golden yellow. The scent is harmonious and delicately aromatic, without peaks. In the mouth it has a neutral flavour. There must be no drops of liquid. Smells of cheese on the nose are symptoms of alteration.

CLARIFICATION – For frying, use the clarified butter which has a very high smoke point (does not burn up to 200°C). It is a normal butter, deprived of water and casein (the milk protein).