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Video recipe crispy hearts with cream – Italian Cuisine
Gordon Ramsay Recipes
All recipes written by Gordon Ramsay
Tag: crispy
Recipe fried cauliflower, a crispy Marches goodness – Italian Cuisine
Here's how to prepare the delicious recipe of fried cauliflower, a traditional side dish of the Marche also ideal as an appetizer
Ingredients
- 100 g White flour
- 1 Kg Large cauliflower
- 1 pcs Egg
- Olive oil
- Dry white wine (or aniseed liqueur)
- salt
- pepper
Here's how to prepare the delicious recipe of fried cauliflower, a traditional side dish of the Marche also ideal as an appetizerClean and wash the cauliflower, removing the green leaves. Put it to cook in a pot containing plenty of boiling, lightly salted water. While the vegetables are cooking, prepare the batter that will serve for its frying.
Put the flour, sieved, in a bowl, add a pinch of salt and a freshly ground pepper. Add the egg, carefully mixing, as well as a lot of white wine (or anise liqueur) as you need to obtain a rightly thick batter. Let the batter rest, covered.
Check the cauliflower cooking, which you will drain when it is still slightly al dente. Drain well, then remove the tufts and leave to dry, lying on a towel. Then dip them, one or two at a time, in the prepared batter, turning them over with two forks to cover completely. Meanwhile, you will have heated in the pan plenty of oil.
Dip the tufts as you prepare them and fry them until golden and crispy. Drain them and spread them on an absorbent paper because they lose excess grease. Add salt and serve immediately, hot.
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Recipe Chiacchiere classic recipe, the most crispy of Carnival! – Italian Cuisine
1
Discover all our steps to create the classic recipe of chatter, one of the most typical sweets to celebrate the CarnivalPour the flour on the pastry board forming the fountain; put the egg yolks and the icing sugar in the center and begin to mix with the fingers. Then add the melted butter, wine and grappa.
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2
Sprinkle with grated rind of half a lemon, add half a teaspoon of salt, milk and mix the ingredients.
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3
Incorporate all the flour by hand, mixing it with the rest.
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4
Work the dough for about 10 'until it is smooth and homogeneous; cover it with the film and let it rest in the fridge for 2 hours.
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5
Then peel off a portion of the dough, holding the remaining part in the foil to keep it from drying out; flour it, roll it out with your fingers, then pull it into the pasta machine or with a rolling pin. If you use the machine, start by adjusting it to the greater thickness, then fold the dough a couple of times and proceed to the immediately lower thickness, and so on, until you obtain 1 mm thick sheets.
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6
Place the sheets on a floured surface. Trim the edges with a notched cutters, then cut them into many rectangles (ours are 6×9 cm). Make a 3 cm vertical cut in the center of each rectangle, without ever reaching the edge.
7
Heat plenty of oil in a large saucepan; before starting cooking, test with a piece of pasta: as soon as it starts to fry, the oil is ready. If you have the probe thermometer, start frying when the oil has reached 160 ° C.
8
Fry all the rectangles making them brown for about 30 seconds on each side.
9
Drain the chatter on kitchen paper, sprinkle with powdered sugar and serve.