Tag: flour

Whole frying, Japanese, sweet or savory: when flour makes the difference – Italian Cuisine


Frying is not all the same, so here is the ultimate guide to perfect frying. Fish, meat, carnival fritters or soft pizza, to avoid making classic mistakes (and let's not talk about oil)

Frying is an art, not at all easy to burn and which requires attention and a meticulous choice of ingredients. Because fried food means party, it is rarely eaten and therefore it is a special occasion, which must be celebrated with the right crunchiness.

Chapters of cookbooks have been written on the method for frying well: temperature of the ingredients (cold), size (small), choice of oil (peanut), of the pan (read our article, here) … the literature is now very wide . But little is said about breading and the choice of dough – the real secret to perfect frying.

Flour is the secret ingredient, because contrary to popular belief, not all flours are suitable for frying. The perfect flour is the one specially designed for cooking in boiling oil. That's why you should always keep at home, ready for any eventuality, a flour suitable for obtaining a dry and crunchy fried food. The Flour for Frying Le Farine Magiche has been designed for cooking in boiling oil, it releases less odors and makes the fried food beautiful, puffy, crunchy and golden. The fried food is dry, with an appreciated aroma and flavor due to the presence of sourdough and wheat germ.

There is not only one flour

There is no "perfect flour" however, a wide range of specific flours suitable for use with fish or desserts are now available on the market, for a rustic and fragrant result such as wholemeal or for a very puffy Japanese tempura. They are perfectly balanced, designed and calibrated to help you get the dish you have in mind. In other words, to achieve the only desired result: a dry fried, not soaked in oil, crunchy, golden, light and digestible.

For a wholemeal frying

Wholemeal flour gives a lighter fry than normal flour, puffy, crunchy, golden and tasty. It is ideal for all types of vegetables, fish, fruit or balls of grown pasta, but you need the right balance between starches: Flour for Wholemeal Frying of Le Farine Magiche has the right balance between rice and starches to absorb little oil, for a lighter fried than normal flour. In addition, the wheat fiber and wheat germ envelop the fried food for optimal browning.

For the fish, with rice starch

The slightly refined type 1 flour gives an extra touch of flavor to your fried fish, while the rice semolina gives maximum crunchiness and adherence to the fish being cooked. There Flour for fried fish de Le Farine Magiche is ideal for breading and frying squid rings, anchovies, shrimps and also for fried fish in the oven. Only with the best 100% natural raw materials.

For the Japanese tempura

It has become very famous all over the world for its lightness and often the technique used in the East is also used by great chefs to fry Italian recipes and ingredients. But how to do it? With a mix of type 1 soft wheat flour, wheat starch, re-milled durum wheat semolina, rice flour, the right amount of yeast, spices and aromas and a pinch of turmeric … Flour for Tempura Le Farine Magiche is the only product on the market designed specifically for home use, guaranteed by experience and strict control over the origin of the raw materials. To batter and fry zucchini, aubergines, carrots, green beans, shrimp, squid, cuttlefish, cod, cod and perch as in the restaurant …

For the mixture of desserts, not very refined

Unrefined flour, expertly dried, with sourdough refreshed with Sicilian citrus fruits, perfect for mixing desserts to be fried: Fried Sweets is the flour for Carnival frying such as struffoli, damselfish, chiacchiere, for apple fritters, caramelized fried fruit, it is also perfect for leavened products with brewer's yeast such as San Giuseppe zeppole, donuts, donuts, krapfen, and sweet panzerotti. Thanks to the skilful balance of type 0 and type 1 soft wheat flour, wheat starch and yeast, it guarantees little oil absorption and a light, dry, puffy and well leavened fried food.

Do you just want to bread and fry?

There is flour Flour and fry Le Farine Magiche, a mix based on soft wheat flour, rice semolina, starch and wheat germ that wraps the fried food, puffing it up and making it crunchy, dry and golden. These ingredients in cooking give an extraordinary aroma and flavor. For super fast, but very high quality frying.

The Magic Flours they can be bought in the best supermarkets, or directly in their online store, where the full range is available.

Tortellini in broth with legume flour, gluten-free – Italian Cuisine

Tortellini in broth with legume flour, gluten-free


Unmissable in the Christmas lunch, they are also delicious in this gluten free version, perfect for those who are celiac and not only

The classic Christmas first course becomes gluten free and conquers everyone, even those who are not celiac. "Secret" ingredient, the legume flour steamed: good and tasty, it allows you to obtain an elasticity similar to that of gluten-free flours, but completely gluten free. Not only that: legume flour is also suitable for those suffering from diabetes, for children, for athletes, for all those looking for a greater protein intake in their diet, but also for those who want a new taste.

How to use it? We asked for the tortellini in broth recipe a Monica Neri, which produces legume flour Legù. From her a piece of advice: "The dough involves the use, in addition to legume flour, of cooked gluten-free cereal flours: steam cooking gluten-free cereals and legumes, together with the use of hot water greater elasticity and help to naturally bind the dough without using licit, xanthan or other thickeners / agglomerants .

Tortellini in gluten-free broth: recipe with legume flour

Ingredients

For pasta

100 g of steamed yellow cornmeal
50 g of steamed white corn flour
150 g of LEGÙ BLEND (steamed legume flour)
150 g of hot water
Rice flour for sprinkling

For the stuffing

100 g of sausage
50 g of lean ground beef
50 g of pork
50 g of veal
50 g of PANURÈ LEGÙ (steamed legume breadcrumbs)
salt, pepper and nutmeg

For the broth

500 g of broth meat
1/2 onion
1/2 carrot
1/2 stalk of celery, halved
1 parmesan crust (optional)
2 level teaspoons of fine sea salt
laurel
peppercorns

Method

For the broth: In a saucepan, collect the meat, the peeled and washed vegetables, a few bay leaves, peppercorns, salt and a liter of cold water. Bring to a boil and leave to cook over low heat for at least 2 hours. When cooked, strain the broth through a fine sieve.

For the pastry: on the pastry board, sift the flours forming the classic fountain. Make a hole in the center and slowly pour in the hot water; bring the flour to the center with your fingers, mixing it. Knead and form a ball that you will cover with cling film and let it rest for at least 2 hours.

For the stuffing: coarsely cut the meat and collect it in a bowl with the mince. Place the sausage cut into small pieces in a pan, brown and grease the meat; cook for about ten minutes. Add the cooked legume breadcrumbs, mix and let cool. Put everything in a blender and blend until you get a homogeneous mixture. Add the nutmeg, salt and pepper, blend again and set aside.

Prepare a few tortellini at a time, to work them quickly. Divide the dough into 6 parts, leave the remaining sheet covered to prevent it from drying out. Roll out the pastry with the help of a rolling pin or a pasta machine, sprinkle with rice flour, so it doesn't stick. With a wheel, preferably knurled, first cut the sheet of dough horizontally (lengthwise) into strips about 3 cm high, then cut vertically into strips about 3 cm wide, creating squares.

Place a little filling on each square, moisten the edge with a finger soaked in water, close in half, press around the edges with your fingers and pinch the shorter sides.

Cook the tortellini in boiling broth but on a very low flame, very gently, for one minute from when they come to the surface. Turn off the heat and let it rest for 2 minutes. Serve the tortellini hot to taste, sprinkling with grated parmesan.

Molino Rossetto: the thousand faces of corn flour – Italian Cuisine

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It is with the arrival of autumn that the sales of corn flour increase consistently. No wonder: with the first cold ones you immediately want a good plate of steaming polenta. An infallible recipe, which brings a touch of warmth to the table, and which immediately creates a festive atmosphere. But in addition to the classic combinations with cheeses, meats and fish, polenta is also a perfect comfort food from reinterpret in a delicious way and transform into finger food to be enjoyed with an aperitif or nibbling on the sofa, in front of the TV. And not only: beyond the polenta, the corn flour is an ingredient with many unexpected sides to discover: imaginative cooks wanted for explore them!

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Corn flour, a thousand virtues
For starters, cornmeal is a natural product, healthy and genuine, which is both traditional and modern. First of all because the corn flour is suitable for everyone (also because it is gluten-free). And then because it is very eclectic: as well as using it to prepare the polenta, corn flour is an ingredient that lends itself to many other recipes and is also a "lifesaver" that solves a thousand situations. Corn flour allows you to obtain a crunchy breading perfect for fried fish and shellfish (in particular for squid and squid), while used instead of wheat flour it allows you to prepare sweets, breads, biscuits or crackers with a rustic consistency and a golden color (or exquisite Tortillas, like the ones opposite, proposed with spring onion cream). Even polenta, beyond its classic form, lends itself to many easier and smarter interpretations. Just keep it firm and cut it into molds to make the base for it bruschetta delicious, stuffed with seasonal vegetables (such as thistles, broccoli, artichokes and mushrooms). Or make slices from polenta to be used instead of bread in an unusual Mozzarella in polenta carriage (as in the photo above) or to be used to obtain nice sandwich, enriched with legumes and tomatoes, salami and cheese, anchovies and butter, smoked herring and sour cream. Or cut the polenta into thin strips and fry them, to obtain crunchy chips to be dipped in creamy sauces, such as guacamole. Finally, have you ever tried to serve white polenta in a salad with escarole, buffalo mozzarella, apples and herring?

183221The new wave of cornmeal
These thousand, tasty and unusual variations of corn flour all have one element in common: the importance of choosing a quality product, obtained "as tradition dictates" but also proposed in a more practical and modern way. As does Molino Rossetto, with its wide and complete line of corn flours and instant polenta. Again, as always, Molino Rossetto he started from tradition and reinterpreted it in key Contemporary, to meet the needs of quality ingredients and that help to cook in a healthy and tasty way, but also simple and fast (as in the case of polenta chips opposite).

Italian, sustainable and zero waste
Molino Rossetto has explored the whole world of corn and so today it is able to offer a truly rich range of flours. The flagship is the Corn flour for polenta, obtained from coarse ground corn, which gives a rustic and excellent polenta toasted with melted cheese or vegetables, and Corn flour for instant polenta, already precooked and ready on the table in just five minutes. Two unique products, which Molino Rossetto obtains from supply chain corn 100% Italian and which it proposes ininnovative and exclusive Vpack: a package that combines sustainability and practicality and that has been awarded with the ADI Packaging Design Award 2019.

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A package in step with the times
Vpack is easy to pack stow in the kitchen, because it is solid and sturdy, and is easy to use thanks to its characteristic “V” shape and cap dispenser, so it can be handled easily and easily poured into the cooking water. Molino Rossetto has also equipped it with a transparent side window and a measure which shows the quantity of the remaining product: so you don't need the scale. Vpack is also an anti-waste packaging: thanks to its resealable cap, allows you to store the product in a practical and safe way, without having to transfer the flour into other containers. And when it's empty it is completely recyclable: it is made with paper (moreover certified FSC® as it comes from responsibly managed forests), and the bio-plastic cap, obtained from plant sources. Then, Vpack is disposed of in the paper and recycled 100%.

Not one, but many flours
With Molino Rossetto you can discover the different faces of corn flour: the Corn flour for polenta it is ideal for rich and tasty single dishes and to obtain pleasantly crunchy breading; there Fioretto corn flour, with a fine grain and a delicate flavor, it is perfect for soft polenta and sweet recipes White corn flour it is recommended to accompany fish-based sauces and dressings.

Unique ingredients for easy chic dishes
They are dedicated to those who want to cook polenta more quickly than flours snapshots by Molino Rossetto: yellow, white is taragna (corn and buckwheat flour) allow you to bring a steaming plate of polenta to the table in just five minutes. Very comfortable and really problem solving are the prepared for polenta proposed by Molino Rossetto: in the two versions, with mushrooms or cheeses, they give life to tasty and savory dishes even when you have little time available or the fridge is empty.

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