Tag: eggs

Niko Romito's meatloaf (without eggs) – Italian Cuisine

#OraDiCena: tonight an appointment with Niko Romito

The three Michelin star chef loves simple dishes, such as the meatloaf that he prepares without eggs. Here is his recipe

"It was as if someone suddenly pulled the handbrake while you are driving": the chef Niko Romito thus describes the moment when he had to close his restaurants, pause his plans, stop. He replies to#Dinner time in live Instagram on the page of @LaCucinaItaliana from Casa Donna, the splendid structure in the middle of nature a Castel di Sangro, in Abruzzo, which hosts his Royal restaurant, three Michelin stars. "I believe that the future may be even brighter than the moment we were living, but I am a little afraid of what will happen immediately, when it can be reopened. We will have to rethink the way we do catering, cooking, hosting ”. Think about his restaurant a Beijing, inside the Bulgari Hotel, where the tables can now not accommodate more than two people and where the distance of one meter between guests must be respected, where chefs must always wear gloves, even when handling the pans.

Niko Romito's meatloaf (without eggs)

Meanwhile, from the quarantine, Niko Romito post photos on social networks to answer those who ask them cooking tips: he writes some sentences between the ironic and the truthful on the cartoons with which he then has himself portrayed. For example, one said: "Anchovies, frozen fry", and the chef was in the middle of a snowy landscape. “It seemed like a joke, instead stuffed anchovies I really prepare them like this: I stuff them, they learn them, and I put them in the blast chiller at -20 °. When I decide to cook them, I take them frozen and throw them in boiling oil to fry them. The sudden change in temperature ensures that they remain moist on the inside, while on the outside the crust becomes crisp. " On another billboard it read: "I don't put eggs in the meatloaf". Meaning? "My recipe calls for 1 kilo of minced meat (it is fine for adult bovine and also a little fatty), parsley, expressed and coarsely chopped, Parmesan, crusty bread or crumb of fresh bread soaked in milk (it must be very wet), salt , pepper. Once the whole is mixed we can cook the Meatloaf steam or wrap it in plastic wrap, then in silver paper, place it in a saucepan with water and bake at 120-130 degrees for an hour, an hour and a half. In the end we will get a soft and creamy meatloaf. "

Bread at home with brewer's yeast

"How do we do the bread at home? ”, We ask again. "To make homemade bread, I am not against using the brewer's yeast. Mother yeast is not necessarily synonymous with quality because if you don't know how to use it you can also make a bad bread. Then dissolve the yeast with somecold water (not lukewarm, I recommend) which lengthens the leavening times a little, but which allows to obtain a more honeycombed dough. We knead with flour and salt. We can also add some boiled potatoes mash in the dough to obtain a creamier crumb and a longer lasting bread. Let rise at room temperature (20-22 degrees) until the dough doubles. So let's take it back and give it the shape of a loaf. At this point we have two possible ways: either cover the loaf with a cloth, let it rise to 80% of the volume and then bake it in a ventilated oven at 200-220 degrees, or put the loaf in the fridge and let it rise for twice the time; so I take it off an hour before cooking it and then put it in the oven. In the fridge the leavening is slower but the bread will be lighter and easier to digest. "

Mom's quick noodle

Finally chef Romito also gives us the idea for one fast spaghetti: "This is a dish that my mom always cooks me, spaghetti with anchovies, mint, breadcrumbs and lemon peel. Melt the anchovies (plenty with the quantity because you need to obtain a sort of anchovy paste) over low heat with a little oil, dry the breadcrumbs, grate the lemon peel and make a mince of mint. Add everything and season the spaghetti. Enjoy with a glass of Trebbiano d'Abruzzo ".

Chocolate cake without butter and without eggs – Italian Cuisine

Chocolate cake without butter and without eggs

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.

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.

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.

How to replace eggs – La Cucina Italiana – Italian Cuisine

How to replace eggs - La Cucina Italiana

From chickpea flour to aquafava, from apple vinegar to banana, here are all the ingredients that can be used instead of eggs

Eggs are a fundamental ingredient for many dishes, but if for any reason you do not want or cannot eat them, there are many viable alternatives. Here 12 ways to replace them in a way quick and easy.

1. Flax or chia seeds

That's enough a spoonful of chia or flax seeds chopped and mixed with three tablespoons of warm water to replace an egg in desserts. Let rest a handful of minutes, the time that a gelatinous substance is formed, and add the latter as a binder to baked desserts, biscuits and pancakes.

2. Soy yogurt

Whether you are preparing a dessert or a savory recipe, use two tablespoons of soy yogurt for each egg: your doughs they will also be softer.

3. Soy milk

Soy milk is perfect for making mayonnaise, but also to brush the dishes so that they acquire a beautiful golden color during cooking.

4. Banana

Half mashed banana for each egg: it is one of the best known ways to replace eggs in muffins, cakes and plumcakes. Banana acts as binder and makes him soft dough, you just have to be careful to then adjust the amount of sugar to add to the recipe: in part the banana will already take care of sweetening.

5. Apple cider vinegar and baking soda

Apple cider vinegar replaces eggs when they have to inflate and rise the doughs of cakes and muffins. Add a teaspoon of vinegar and a pinch of baking soda to the last, mix and bake immediately.

6. Aquafaba

The aquafaba is simply thelegume cooking water, which in addition to being tasteless has the same characteristics as egg white: it can be mounted to prepare meringues, mousse or – together with oil, salt and lemon juice – to make a tasty one Vegan mayonnaise.

7. Apple or pumpkin pulp

50 g of grated apple or 70 g of cooked pumpkin pulp for each egg and you're done. Either way, the taste of the two ingredients may be felt in the finished product, you must therefore pay close attention to the combination of flavors.

8. Rice or corn starch

40 grams of rice or corn starch on 250 grams of liquid will allow you to thicken sweet and savory creams, sauces, puddings and spoon desserts.

9. Potatoes, legumes, rice or millet

How to replace eggs in in meatballs and meatballs? Just add boiled and mashed potatoes or legumes or simply drained rice or millet.

10. Peanut Butter

The various types of butter deriving from dried fruit, spreadable creams obtained by blending hazelnuts, almonds, peanuts, cashews for a long time, are perfect in biscuits and shortbread. It is a fatty ingredient, so adjust the amount of oil or butter that you will add to the recipe: use three tablespoons of peanut butter instead of each egg.

11. Agar agar

How to replace eggs in creams, spoon desserts and puddings? With agar-agar, product obtained from the processing of different kinds of red algae, which has a high thickening power: in fact, one teaspoon for every 200 ml of liquid is enough.

12. Chickpea flour

In addition to the vegan omelette, chickpea flour can also be used for meatballs (a tablespoon of flour with three tablespoons of water) or in savory pies and plumcakes, combining two tablespoons of chickpea flour, three of water, a teaspoon of instant yeast and a pinch of baking soda. Here's how to replace eggs, without losing their agglutinating power.

Proudly powered by WordPress