Tag: ham

Andrea Berton's raw ham broth – Italian Cuisine

Famous for its broths, the chef reveals the recipe for making one with raw ham with which to cook a risotto or tortelli

Andrea Berton he is looking forward to returning to his Milanese restaurant (a Michelin star) to try the dishes he has been imagining with the guys on his team in these days of quarantine. Try not to demoralize yourself, he's an optimist, and take this time to think about how to get it right again. In recent days he launched the idea of restaurant bonds also for its restaurant: buy a dinner today to eat two together tomorrow.

What's for dinner at the Berton home

Meanwhile, the chef cooks at home with his wife Sandra, tries to plan the menu of the week to make a careful and wasteless shopping and buys many vegetables to follow a healthy and low calorie diet. How do you tell us#Dinner time in live Instagram on the page of @LaCucinaItaliana with our director Maddalena Fossati, tonight will prepare a vegetable ragout of beans and fresh peas and shallots. "In order not to waste anything, you can centrifuge the pods and the skins of the legumes (I suggest you also remove those to have them more tender) and also add those in the sauce".

Andrea Berton's raw ham broth

Someone who is following the live broadcast asks the chef for a recipe broth, one of his specialties: “We could make a raw ham broth. We cut 300 g of ham thin and regular slices, julienne type, we cut in the same way 3 shallots. It is important that the slices are as equal as possible to cook evenly. We roast the ham in a large saucepan to make it become crunchy and enhance its flavor; add the shallot and brown it too. When the shallot has softened, add three fingers of cold water completely covering the ham and shallot. Let it simmer low heat for 40 minutes. In the end we will get a clear and clear broth with the flavor of raw ham. Once filtered we can use it to cook a risotto or tortelli ".

Sour butter to stir the risotto

One of the ingredients that the chef loves most to cook, he reveals, is the rice. In each risotto in creaming it adds a little bit of sour butter which prepares like this: “Cut into thin slices 2 white onions, put them in a saucepan and add 1 liter of white wine and 1 liter of vinegar: Now reduce until almost all the liquid evaporates. Add half a kilo of butter at room temperature and mix until a cream is obtained: filter and leave to cool to restore solidity to the butter which will be acidulated ".

the recipe for ham croquetas – Italian Cuisine

Fancy tapas? Try to resist the call of croquetas, the Spanish croquettes stuffed with ham

The croquetas Spanish are some fried meatballs usually serve as tapas, Especially in the south of the Spain.
Croccantissime outside and creamy inside, the classic croquetas are made with a dough based on bechamel and cubes of Ham raw – indeed, Iberian jamon – but they can be stuffed with many other ingredients. Preparing them at home is really easy and fun and it's a great idea forappetizer, to serve as a delicacy starter or how second dish. Warning: you will not be able to stop eating them.

Croquetas de jamon: the recipe for ham croquetas

The recipe of croquetas de jamon, or ham, is the most common. Here's how to prepare about 20-25 croquetas at home.


450 g Milk
70 g flour
70 g Butter
120 g raw ham (thick slice)
1 egg
Bread crumbs
Seed oil


To prepare the croquetas de jamon, start by cutting the thick raw ham into small cubes and set aside.

Melt the butter in a saucepan over low heat, add the flour and mix with a whisk to avoid the formation of lumps, until a creamy consistency is obtained. At this point, add the milk, if possible warm or at room temperature, and nutmeg; stir for 1-2 minutes, add the raw ham cubes and continue stirring until the mixture has thickened.

Pour the bechamel into a bowl and cover it with the food film, making sure that it is well in contact with the compound, so as to prevent it from drying on the surface. Let it rest at room temperature first and, once it has reached room temperature, refrigerate to cool and firm up.

When the mixture is cold, you will be ready to shape the croquetas. To give the form you can help yourself with two spoons, forming quenelles, or you can prepare round "meatballs" directly with your hands, helping yourself with a little flour. Once you have given the shape and lightly floured the croqueta, pass it in the beaten egg and then in the breadcrumbs.

Now you are ready to dip them in abundant boiling oil, a few at a time, for about two minutes, until they are golden brown. Drain on absorbent paper to dry from excess oil and serve!


Spanish croquetas: variants

There are many different recipes for preparing croquetas, starting from the base of the dough. Some, to obtain a more intense flavor, use the beef broth instead of milk. In addition, it can be added onion or finely chopped garlic together with butter, at the beginning of the recipe.

As for the filling, among the most popular in Spain there is the chicken, the spinach, i squid, i shrimp or the tuna, but it is also a perfect technique to recover the leftovers. Please, prepare the sangria!

Fried pizza recipe, with ham and squacquerone – Italian Cuisine

Fried pizza recipe, with ham and squacquerone

  • 50 g squacquerone
  • 10 slices of sweet raw ham
  • 2 oranges
  • peanut oil
  • salt
  • 500 g type 1 flour
  • 10 g salt
  • 4 g fresh brewer's yeast

For the recipe for fried pizza, with ham and squacquerone, start with the dough. Dissolve the brewer's yeast in 350 g of water at room temperature and add half the flour; knead quickly, cover with a damp cloth and let stand 30 minutes. Then add the rest of the flour and knead the dough vigorously for at least 10 minutes, finally add the salt and knead again. Form a ball, collect it in a bowl, cover with plastic wrap and leave to rest in the fridge for 24 hours. Remove the pasta from the fridge and let it rest at room temperature for 2 hours. Then divide it into balls of 30-40 g each. Arrange them on a floured surface and let them rest for 30 minutes.
Finally, fry them in abundant boiling oil until they have swollen and become a beautiful golden color. Drain them on a sheet of kitchen paper and sprinkle them with salt. Serve the fried pizzas with the raw ham and the squacquerone flavored with grated orange zest.
Recipe by Matteo Aloe

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