Tag: chef39s

The yeast-free apple pie: the pastry chef's secret – Italian Cuisine

The fruit and the recipe come from Valtellina. But this apple pie has a secret that makes it super light

Thanks to its geographical location, the exposure of the slopes, the climatic conditions and the daily temperature range, Valtellina is an ideal place for the cultivation of apple trees: 1000 hectares and more than 1000 farms that produce about 300 thousand quintals each year, of which 85% of Mela Valtellina PGI, which includes Golden Delicious, Red Delicious and Gala.

Three main varieties: Golden Delicious sweet, crunchy and very juicy, Red Delicious from the elongated shape with juicy pulp and intense color it is easily preserved for many months Gala Summer apple with a bright pinkish red color with typical streaks, crunchy, with a balanced and slightly acidulous taste.

We asked a pastry chef from Valtellina, Fabio Fiorelli, its personal apple pie recipe, soft and very fast to prepare, especially delicious!

Ingredients

200 g of flour type 0, 200 g of powdered sugar, 200 g of whole eggs (about 5 or 6), 200 g of butter, 1 vanilla bean, 1 pinch of salt, lemon zest.

Method

Whisk the icing sugar vigorously with the softened butter. Gradually incorporate the eggs and flour with a wooden spoon. Add a pinch of salt, the grated lemon zest and the vanilla, taken from the berry with a sharp knife.

Pour the mixture into a previously greased and floured cake pan. Cut the apples into slices not too thin, removing the core, and arrange them radially.

Bake at 180 degrees for 35/45 minutes.

You may have noticed that there is no yeast: it is sufficient, in fact, to whip the icing sugar well with the butter and add the eggs slowly while continuing to mix to ensure a soft and tasty result.

Sorriso del Monaco risotto: the chef's recipe – Italian Cuisine

A special and easy recipe to make, a gift from a chef who comes from a magnificent land

He was born and raised in Procida, The island of Arturo told by Elsa Morante in her best-selling Strega prize 1957. A training novel that talks about "what I will do when I grow up".
And Gabriele Muro, 36, a passion for blue fish and lemons from his land, made a cook when he grew up. Gavetta with the "father" of vegetarian cuisine, Pietro Leemann and experiences across the border from Ramòn Freixa in Madrid and Philippe Chevrier in Switzerland, Muro has been guiding the Adelaide restaurant of the Vilòn boutique hotel, a new 5-star luxury hotel of Rome nestled in a wing of Palazzo Borghese, between Campo Marzio and the Tiber.
The jewel in the crown is the verdant outdoor patio of ferns and philodendrons, which is preparing to welcome tourists and Romans eager to have lunch outdoors after weeks of social distancing.
Gabriele Muro defines his cuisine "joyful, colorful, surprising" and, in his dishes, there is never a shortage of raw materials and excellence from Campania.

For the readers of "La Cucina Italiana" offers a recipe with a auspicious name: Monk's smile. The starting point is rice that rhymes with a smile. The chef paired it with Provolone del Monaco DOP (from the cape worn by the shepherds during the journey that divided the Lattari Mountains from Naples where they sold their products in the markets and were in fact assimilated to the monks), obtained from raw cow's milk of the Agerolese breed and to seasonal vegetables such as courgettes and courgette flowers (and here is Muro's tribute to Rome, where he chose to live and work). «This type of cheese makes the difference because it is long matured, at least 6/9 months, and is characterized by a strong flavor, underlines Muro.

The risotto recipe

Ingredients for 4 people

280 g of Carnaroli rice
300 g of Roman zucchini
A bunch of courgette flowers
200 g of Provolone del Monaco
A fresh spring onion
One liter of vegetable broth
100 g of butter
A lemon
A bunch of mint
A clove of garlic
Salt and Pepper To Taste.

Method

Blanch half of the courgettes in an infusion of water and mint, cool them in water and ice and blend them until a smooth cream is obtained. Cut the rest of the courgettes into very small cubes (in this way they are similar to rice grains) and quickly sauté them in a non-stick pan with oil and a clove of garlic. Toast the rice with a knob of butter, a pinch of salt and the finely chopped spring onion, drizzle with the hot vegetable stock and continue cooking keeping the level of the stock a finger above the rice, turning constantly. Halfway through cooking, add the julienne courgette flowers. Once al dente, leave the rice to rest for a minute off the heat and stir in cold butter (if desired, it can be flavored with herbs and whisk with the help of a whisk), grated Provolone del Monaco, lemon zest and pepper. Serve the risotto and decorate with diced courgettes, cream and courgette flowers.

How to make Neapolitan pizza with sourdough: the chef's recipe – Italian Cuisine

Light and soft pizza even at home: here are the recommendations of La Scuola de La Cucina Italiana to prepare it as in a pizzeria, with mother yeast

How do you prepare an excellent Neapolitan pizza with sourdough even at home? Davide Negri, chef of The Italian Cuisine School he told us the secrets to prepare it in the home kitchen and obtain a result very similar to that of the pizzeria.

The pizza recipe depends first of all on the way we knead. knead by hand or with the help of one machine they require different quantities of water: working in a planetary mixer allows you to add more water and consequently have more hydration is large bubbles greater.

The classic Neapolitan oven pizza, light and with a high cornice, in fact depends on two elements: the first is precisely hydration. The second element is instead the temperature very high in the pizzerias ovens: the high temperature immediately evaporates the water, creating the steam that allows to obtain the honeycomb. How can you solve this problem? Let's find out with the recipe Neapolitan pizza with Davide Negri's mother yeast.

The recipe for Neapolitan pizza with sourdough

Let's see the ingredients and the procedure for preparing Neapolitan pizza with mother yeast at home.

Ingredients
500 g Flour W 260
55 g Mother yeast
350 g water (if kneaded by hand, use 300 g of water)
15 Salt

Method
Add the mother yeast to the warm water in the mixer, letting it dissolve. Leave to rest for 10 minutes. Add the flour and mix: at the beginning the dough will be very soft and stick to the edges. Knead for about 15-20 minutes at medium speed, until the dough detaches from the edges and from the bottom, becoming more elastic.

Add the salt and knead again for 1 minute. Let rise until doubled in volume, in a bowl covered with cling film (it will take about 4-5 hours). Roll out the dough on the baking sheet or divide it to make round pizzas. Let rise for the second time, about an hour. You are ready to cook pizza: look further down to discover the chef's trick.

The chef's secret for cooking pizza

In a pizzeria, the wood oven allows you to cook for very high temperatures, up to 450 ° C. How do you get a result similar to Neapolitan pizza with mother yeast made in pizzerias? Davide Negri's trick can be replicated easily at home!

Once the pizza dough is ready, after rolling out the dough with your hands, cook the pizza first in a cooking pan non-stick on the fire, until the base is well cooked underneath. At this point you can season the pizza with the ingredients you have chosen and put it in the highest part of the oven, under the grill, with the temperature at maximum.

Incoming search terms:

https://gordon-ramsay-recipe com/recipes-of-italian-cuisine/how-to-make-neapolitan-pizza-with-sourdough-the-chefs-recipe-italian-cuisine html