Tag: cuisine

Vinaigrette – 's Vinaigrette recipe – Italian Cuisine

There Vinaigrette it is one of the most classic salad dressings. Honestly, I have used it so many times, even in various recipes published here on the blog that I really can't believe I never published the recipe to make it. But, in short, here I am, ready to remedy. Of French origin, the Vinaigrette it is an emulsion based on oil and vinegar, typically used for dressing salads, but perfect as a condiment also for meat or, if you like, for fish. The procedure is very simple and the ingredients are very few: you can try to modulate them as you like, in order to adapt the flavor according to your tastes or you can vary adding, at the end of the procedure, aromatic herbs or spices. Only note: the vinaigrette must be prepared on the spot, because over time the ingredients will tend to separate again (otherwise, keep it in the fridge and emulsify it again before use). However, for those who are beginners, this is my version, which I find tasty and balanced as it is.

Preparation: 10 min
total: 10 min

Vinaigrette "data-src =" https://gordon-ramsay-recipe.com/wp-content/uploads/1595414742_516_Vinaigrette-39s-Vinaigrette-recipe-Italian-Cuisine.jpg "class =" img-fluid w-100 lazyload — Vinaigrette

Method

How to make vinaigrette

Put the vinegar in a small bowl and add salt and pepper, then mix to dissolve the salt.
Then pour the oil flush, stirring in the meantime with a hand whisk, continuing to mix until a homogeneous dressing is obtained (oil and vinegar no longer need to be separated, but completely emulsified).

The vinaigrette is ready: add spices or herbs to taste, if you like, and use it immediately.

Related recipes

Recipes similar to Vinaigrette

Your comments

Leave your comment on Vinaigrette

Incoming search terms:

https://gordon-ramsay-recipe com/recipes-of-italian-cuisine/vinaigrette-s-vinaigrette-recipe-italian-cuisine html

Lemon Pie Recipe – Italian Cuisine – Italian Cuisine

Ingredients FOR PASTA PASTA

250 g 00 flour
150 g butter
35 g icing sugar
1 yolk
salt

Ingredients FOR THE LIMETTE CREAM

400 g condensed milk
120 g lime juice
4 yolks

Ingredients FOR SOFT MERINGUE

100 g egg white
80 g caster sugar

Duration: 1 h 30 min

Level: Middle

Dose: 6 people

FOR THE PASTA PASTA
Knead all the ingredients with a pinch of salt, adding 20 g of water, until a firm dough is obtained; wrap it in parchment paper and let it rest in the fridge for 1 hour.
Take away paste the fridge, roll it out 3-4 mm thick and use it to line a mold with a movable bottom (ø 20 cm); cover the dough with a parchment paper disk, lay on the dried legumes and bake at 180 ° C for 20 minutes. Remove from the pastry shell, remove legumes and paper and bake for 5 minutes more.
Remove from the oven, let cool, turn out and let cool on a wire rack.

FOR THE CREAM OF LIMES AND FOR THE MERINGUE
Whip the yolks alone making them creamy; then add the condensed milk and lime juice.
Pour this mixture in the pastry shell without reaching the edge.
Whip egg whites with granulated sugar until a firm meringue is obtained.
distributed the meringue in tufts on the cream and bake the tart at 170 ° C for 15 minutes. Remove from the oven and let cool completely, then put in the fridge for at least 1 hour before serving, completing to taste with grated lime zest.

Parsley Pesto – Recipe Parsley Pesto – Italian Cuisine

First wash the parsley, dry it and remove the thickest stalks.
Then put it in a mixer with garlic (clean and without core), anchovies and pine nuts and start blending, then also add oil and pecorino cheese and blend until obtaining a smooth cream.
Taste and adjust salt if necessary.

The parsley pesto is ready: put it in a bowl, cover and let it rest for at least 10 minutes before using it for all your preparations.

In this case I used it to season the pasta, so in the meantime cook the pasta and drain it al dente, then (raw!) Season it with the parsley pesto, adding a little cooking water if necessary, and serve .