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Corn flour: don't just use it for polenta! – Italian Cuisine

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Without forgetting its more traditional use, corn flour is perfect for preparing desserts, appetizers and savory pies with a rustic and tasty character.




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If you were wondering how many uses the corn flour, you have come to the right article! Traditionally used to prepare polenta, corn flour gives rusticity, crunchiness and character even to both sweet and savory preparations. Its strengths? It is a food that can also be eaten by those suffering from celiac disease, in fact it is of course gluten-free (NB. Always make sure that the logo with the crossed ear is shown on the package, in this case you will be sure not to consume a contaminated food). But not only that, it is very nutritious and is good for our body: corn flour is rich in phosphorus, potassium, carotene and antioxidants, B vitamins and a good amount of fiber.

The varieties
Corn flour is not just one. There are different types also based on its grinding: corn flour can be fine-grained or more important. Let's get to know them better.

  • Cartoon flour: grained very fine. Excellent for making batters, desserts, pancakes or soft doughs.
  • Flour fioretto: grained end. The best known among the corn flours, it is generally used to prepare soft polenta, crepes, tacos, shortcrust pastries (mixed with rice flour).
  • Flour craved: grained big. With this type you can prepare rustic polenta or it can be used for breading with a crunchy and delicious finish.
  • Whole corn flour: unlike the classic, the whole variety is obtained by grinding the grain, the fiber and the germ. It has a richer flavor and a particular scent that makes it perfect for preparing dishes with a rustic taste.
  • White corn flour: neutral. Delicate, with an almost imperceptible taste. Oh no, it's not a point against it: the fact of being neutral makes it versatile and perfect for preparing sweet and savory dishes.
  • Toasted corn flour: aromatic. Excellent for breading, thanks to its light toasting it gives a rustic and slightly "scorched" aftertaste.

The recipes
Sweet, savory, traditional and modern preparations. As we have already said, corn flour is highly versatile and lends itself well to being mixed with other flours. Which? From the most classic 00, to that of rice, very fine and impalpable that mixed with that of corn (perhaps coarse-grained) gives rusticity to foods.

Sage muffins, shallots and smoked bacon
191055 "src =" https://www.salepepe.it/files/2021/09/muffin-salati-@salepepe.jpg "width =" 250 "style =" float: left; "height =" 250Yes, you read that right, they are very inviting! We see what is needed to prepare 12 fragrant and very soft muffins: 165 g of Fioretto corn flour + that for the mold – 145 g of white flour 00 – 8 g of yeast for savory pies – 1 egg – 2.5 dl of milk – 2 shallots – 200 g of diced smoked bacon – 1 tuft of sage – 50 g of grated Parmesan cheese – 6 cl of corn oil – extra virgin olive oil – butter for the mold – salt – pepper

1. Arm yourself with muffin mold and start by buttering the hollows and sprinkling them with corn flour. In the meantime, wash and dry the sage leaves, chop the largest and set aside about 20 small ones.
2. Peel and chop the shallots. Meanwhile, in a pan, heat 2 tablespoons of extra virgin olive oil and stew the shallots for about 5 minutes. Once ready, transfer them to a small bowl and set aside. Stop! It's not time to wash the pan yet! Reposition it on the fire e brown the bacon with the chopped sage for 5 minutes, then remove it from the heat.
3. Take a large bowl and mix the two flours, the yeast, salt and pepper. In another bowl, shell the egg, beat it with a fork and mix it with the milk and corn oil. Pour the liquid mixture into the dry one and mix with a whisk so as not to have lumps.
4. Add 40 g of grated Parmesan cheese, stewed shallots and pancetta. Take care to leave aside a spoonful of bacon for the decoration.
5. Divide the mixture into the previously greased and sprinkled molds, sprinkle with the grana padano and the remaining pancetta and the sage leaves kept aside.
6. In the oven! Cook for about 15 min at 180 °. Remove from the oven and serve warm.

Red onion, provolone and spinach quiche with pumpkin crust
191057 "src =" https://www.salepepe.it/files/2021/09/quiche-con-cipolle-@salepepe.jpg "width =" 248 "style =" float: left; "height =" 248
And even here we begin to feel the sense of hunger. there the ingredients: 100 g of clean Butternut pumpkin pulp – 150 g of flour for instant polenta + that for the mold – 75 g of grated Parmesan cheese – 6 eggs – 1 red onion – 150 g of clean spinach – 100 g of provola – 1 dl of milk – 2 dl of fresh cream – 2 tablespoons of extra virgin olive oil – salt – pepper

1. First of all, cut the pumpkin into cubes, boil it in lightly salted water for about 7-8 minutes; then drain and blend it.
2. Subsequently grease and flour a springform pan with a diameter of 24 cm with the corn flour. Once this step is completed, bring to a boil the amount of water needed for the instant polenta (check the package), add salt and pour the flour, stirring with a whisk. Let the polenta thicken and unite the pumpkin puree, stir for another 5 minutes.
3. Turn off the heat and marry the pot. Add 1 whole egg, butter and parmesan. Mix and transfer the mixture into the mold, taking care to create a border of about 3 cm in height to form a shell.
4. You do cool down and transfer the base to a preheated oven a 180 ° for about 20 minutes. Check it and remove it from the oven when it is dry.
5. Peel and slice the onion. Stew it for 2-3 minutes in a pan with a drizzle of extra virgin olive oil. At this point unite the baby spinach, 2 tablespoons of water and cover with a lid. You do cook for 2 minutes, drain the excess water and set aside.
6. Cut the provolone into cubes. Shell the remaining eggs in a bowl and beat them with the milk and cream, unite the baby spinach, onion and cheese cubes. Salt, pepper, mix and transfer the mixture into the shell. Bake again for 35-40 minutes, until the filling is firm.
7. Before serving, do it cool down for about 15 minutes.

And the desserts? Yes, even with corn flour they are excellent! Try this cake with a particularly autumnal flavor:
Pear and ginger cake
191058 "src =" https://www.salepepe.it/files/2021/09/torta-pere-zenzero-@salepepe.jpg "width =" 248 "style =" float: left; "height =" 248there the ingredients: 1 box of 410 g of pears in syrup – 150 g of butter – 125 g of sugar – 3 eggs – 180 g of almond flour – 100 g of corn flour – 100 g of candied ginger – 1,5 teaspoons of yeast for desserts – 10 tablespoons of powdered sugar.
Let's begin!
1. Drain the pears give them syrup, taking care to keep it; dry them with kitchen paper e chop them. Chop also 70 g of ginger.
2. In a bowl, jumbled up butter softened with sugar, unite eggs, flour, baking powder, diced pears and ginger e jumbled up until a homogeneous mixture is obtained.
3. Lined with baking paper a mold of 18 cm in diameter and pour the dough. Level it with a spatula and bake a 180 ° for about 1 houruntil the surface becomes dark. Remove from the oven, let it cool and turn it out.
4. Remember the pear syrup kept aside? Now take 3 tablespoons and add the icing sugar, mix until you get one thick glaze. Decorated the cake with the icing and add a few pieces of candied ginger if you like.

September 2021
Giulia Ferrari

Posted on 22/09/2021

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Omelette with chickpea flour, spring onions and broad beans – Italian Cuisine

Omelette with chickpea flour, spring onions and broad beans


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Preparation of the omelette with chickpea flour

1) Start preparing the omelette with chickpea flour, diluting the chickpea flour with 1.8 dl of cold water, join in a little salt, abundant pepper, the eggs beaten and 2 tablespoons of oil. Mix well with a whisk and cover the container with cling film.

2) Grain the Fava beans and blanch them for 2 minutes in boiling water, drain and remove the skin, peel the spring onions and slice them. Brown them in a non-stick pan with the butter and 1 tablespoon of oil. Join the Fava beans, add salt and pepper and continue cooking for 2-3 minutes.

3) Mix the prepared batter, pour it over vegetables in the pan, cover with a lid and let it cook omelette for about 8-10 minutes over low heat (if you have it, put the flame retina on the stove).

4) When the omelette it will be quite firm even on the surface, cover the pan with the lid or a plate and turn the omelette over it. Then slide it back into the pan and continue cooking for another 3-4 minutes. Serve the omelette just lukewarm and accompany it with ricotta insaporita withchives shredded, a thread of oil and a mince of pepper.


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.

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