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An easy recipe for making pizza at home – Italian Cuisine


One of the most loved dishes by Italians can be prepared at home without too much effort. that's how

If you are in the mood for pizza, but not to call a take-away pizzeria, there is a solution that you may never have thought of before. In fact, there is one easy recipe of the Pizza, with which you can get a tasty result even if you are not expert pizza chefs: just leave laziness aside, roll up your sleeves and get to work.

The easy pizza recipe: the dough

Start with what you need to make a simple one Margherita Pizza: just for the pasta you need 500 grams of White flour, 250 milliliters of water, 15 grams of brewer's yeast, 20 grams of oil, 10 grams of salt. For the seasoning, instead, you must have 500 grams of peeled, one mozzarella cheese and a little Origan. Start by dissolving the yeast in a little water at room temperature, the ideal would be a 25 degrees. Arrange the flour on a pastry board, or pour it into a container. Add the water a little at a time, trying to mix the ingredients well and gradually. After you have poured half the liquid, also add the salt, which must not come into direct contact with the yeast, in order to prevent it from neutralizing its action. Pour in the last part of the water, always gradually, and knead until you get a homogeneous compound. Now is the time for oil, also to be added little by little. Knead the dough for a few more minutes, without rolling the dough but folding it back on itself.

Easy pizza

Two more steps: leavening and baking

Once you have a soft and smooth dough, transfer it to a container, cover it with a cloth or plastic wrap and do it bump up for about an hour and a half. The important thing is that the leavening process takes place at a temperature around 26-28 degrees. For this you can put the bowl in the oven off but with the light on. When the pasta is beautiful swollen And soft, remove it from the container, transfer it to the work surface and divide it into two equal parts. To roll it out, don't use a rolling pin but the hands, doing "Pirlare" the dough, or squeeze it so as to bring it towards you and then move it away. Repeat this four or five times, then form two balls and let them sit for another half hour. At this point the pasta will be ready to be rolled and seasoned to taste. The pizza should be cooked in a hot oven a 220 degrees for about 20 minutes. The trick for a daisy with all the trimmings? Add the mozzarella a half cooked.

Recipes for the more experienced

Chinese dumplings: make them at home, like in a restaurant – Italian Cuisine

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You've often ordered them at restaurants, it's time to try making them at home. They are wraps of thin dough, which contains a delicious filling. They are part of the dimsum, small samples to be enjoyed in a bite, and are made with different shapes and cooking




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In recent years, the Chinese cooking has become all the rage in all our cities. The Asian specialties they can be enjoyed in elegant restaurants, informal bars or as street food. And above all the ravioli, which in English are called dumplings (literally, "gnocchi"): dumplings with various shapes and fillings, always delicious. They are part of the so-called dim sum, small bites that in China can make up a rich breakfast or accompany tea. Transported in our tradition, they can also become the main course of an oriental menu home made. Because, with the right tips (and a few shortcuts!), They're not difficult to pack at home. So as to amaze guests by showing off new skills and flavors.

The pasta
The most common one is generally made from wheat flour and water alone, although there are also versions based on starch, egg or colored by the addition of different ingredients. In most recipes, they make it floppy disks obtained with a technique that is the opposite of the Italian one. If we use to roll out the dough, then cut it into discs, Chinese cooks work it one ball at a time, which they roll out with a small rolling pin: in this way, it is possible to obtain a very thin sheet and avoid waste. If you still want to try your hand, here is the recipe and technique.
How to prepare the pasta. For about 20 ravioli, mix 200 g of Flour with about 100 ml of warm water, a tablespoon of oil delicate extra virgin olive oil (or peanuts) and a pinch of salt, until a soft and homogeneous mixture is obtained (you may need a little more water). Let it rest for half an hour, covered with plastic wrap.
194838 "src =" https://www.salepepe.it/files/2022/01/stesura-dischetto.jpg "width =" 210How to roll out the dough. Form the dough into a roll and remove a piece the size of a walnut, leaving the rest covered by the film. Form one ball, press it lightly with your palm into a rather thick disk and roll it out: with one hand, roll the rolling pin, while with the other, rotate the disk, so as to maintain the round shape, until you obtain a sheet of about 8 cm in diameter, 2 mm thick. To prevent the dough from sticking, work on the surface floured or pass it slowly and rolling pin with a piece of kitchen paper anointed of oil.

The alternatives
The Chinese technique, which involves spreading and rotating the disk at the same time, requires a certain dexterity. Of course, nothing prevents you from proceeding "Italian" using the pasta machine and cutting the sheet obtained with one stencil about 8 cm in diameter. You can reshuffle and rewrite the clippings to reduce waste as much as possible. Even easier? in all Asian stores they sell packets of frozen sheets, square or round, ready to be filled.

The colored pastes
The colorful bundles are very fashionable in the trendiest restaurants. A delicate color yellow it is obtained by adding a carrot boiled and pureed or a tip of turmeric. The green is obtained, as for our lasagna, thanks to a handful of spinach, also boiled, well squeezed and blended, the Red with juice of beet. For a black decided add the base with a spoonful of cuttlefish ink: you will get a perfect pasta for delicate sea fillings.

The fillings
The most classic filling, found in all restaurants, mixes pork meat (not too lean: the ideal would be with a quantity of fat equal to about 50%) e shrimp pulp. They are combined with the dough Chinese cabbage, spring onions, garlic, ginger, soy sauce, sesame oil and spices. But just like our filled pasta recipes, the variations are almost infinite and can be based on beef, veal, duck, lamb, chicken, shellfish or simply vegetables, for example carrots, mushrooms and bamboo.

The closure
After placing the filling, and before sealing, moisten the edge of the dough with a finger dipped in water, which will help attach the edges. Depending on how they are closed, Chinese dumplings take different names.
194840 "src =" https://www.salepepe.it/files/2022/01/piegoline-ravioli_1.jpg "width =" 210 194841 "src =" https://www.salepepe.it/files/2022/01/piegoline-ravioli_2.jpg "width =" 210

They are called jiaozi those in the shape of a crescent, also similar in name to gyoza Japanese. They can have the edge simply sealed, leaving it smooth, or folded in dense folds.

194844 "src =" https://www.salepepe.it/files/2022/01/shao-mai.jpg "width =" 210 194845 "src =" https://www.salepepe.it/files/2022/01/chiusura-wonton.jpg "width =" 210

The shao mai they are baskets left open that allow you to glimpse the contents.
THE wonton they are bundles obtained from square sheets: the flaps are gathered on the filling and sealed in a sort of tuft.

194842 "src =" https://www.salepepe.it/files/2022/01/piegoline-shao-long-bao.jpg "width =" 210 194843 "src =" https://www.salepepe.it/files/2022/01/shao-long-bao.jpg "width =" 210

The shao long bao they are rounded little bags closed with dense folds.

The cooking
The most delicate ravioli are cooked steam powered: the traditional ones bamboo baskets, placed on a wok with 2-3 fingers of water, they give a jiaozi, shao mai And shao long bao a pleasant hint of wood but can be replaced with the common steel baskets of a normal one steamer. The bottom of the wooden baskets is protected with special perforated discs of baking paper (they can be bought in oriental products stores) or simply with cabbage or lettuce leaves. After steaming, i jiaozi can be passed on one plate very hot (sometimes in restaurants they are called "braised") to form a crunchy crust, even more golden if they are fried for a few moments in very hot oil, on one side only, taking the name of guotie. THE wonton they are steamed or boiled in water and served in broth, but there are also versions deep fried in which the ravioli are fried immersed in abundant oil.

How they are served
The traditional accompaniment is a few drops of soy sauce. Some recipes (especially if fried or grilled) go well with the sweet and sour sauce, even spicy. While the more delicate shrimp-only ravioli are dipped in a mix of soy and black rice vinegar, similar to our balsamic vinegar.

The recipes
Once you have learned the technique, it's time to put it into practice with the recipes we have selected for you. Unless otherwise noted, use the base paste (for about 20 ravioli) that we have told you about. Or, in all cases, the ready-to-use frozen sheets.

194846 "src =" https://www.salepepe.it/files/2022/01/jiaozi-alla-piastra.jpg "width =" 210Grilled Jiaozi. Mix 250 g of pork meat ground with 50 g of prawns (weight already shelled) chopped. Join one carrot and 2 spring onions, chopped in the mixer, a pinch of mix 5 Chinese spices (mixture of anise, Sichuan pepper, cinnamon, cloves and powdered fennel seeds, can be purchased in Asian stores), 100 g of Chinese cabbage in very fine julienne, 2 cm of ginger fresh peeled and grated, a teaspoon of sesame oil and 2 tablespoons of soy sauce. Cover and leave to rest for 30 minutes in the fridge. Divide the filling on 20 ravioli discs and close them in a half-moon shape (to taste, creating folds on the edge). Steam them for about 13-14 minutes, until the pasta begins to become almost transparent. Grease the bottom of a large non-stick pan with a veil of sesame or peanut oil, heat well and pass the ravioli 1-2 minutes, on one side only. For 4 people.

194847 "src =" https://www.salepepe.it/files/2022/01/wonton.jpg "width =" 210Shrimp and mushroom wonton in broth. Beat in a bowl a egg with 50 ml of water, add 150 g of Flour and work the mixture until you get a smooth and elastic paste (add, if necessary, more water a little at a time). Wrap it in cling film and let it rest for 20 minutes. Meanwhile, soften 20 g of dried mushrooms (shiitake, without the stems, or local mixed mushrooms). Squeeze and chop with 400 g of prawns (weight already shelled) and 3 spring onions (white only, but keep the more tender green stems aside). Season with salt, pepper and add half a teaspoon of ginger fresh grated. Roll out the dough to a thickness of 1-2 mm and cut into squares of 8-9 cm on each side. Fill them each with a teaspoon of filling and close into a bundle, sealing well. Steam the ravioli for 5 minutes and serve in small bowls with chicken broth hot (one liter in all), the green of the spring onions and a grind of pepper. For 4 people.

194848 "src =" https://www.salepepe.it/files/2022/01/shao-mai-al-manzo.jpg "width =" 210Shao mai with beef and chives. Chop 20 g of chives and mix it with 250 g of beef ground (not overly lean), a egg beaten, a tablespoon of soy sauce, a pinch of sugar, the tip of a teaspoon of potato starch, a thread of sesame oil, one of wine of Chinese rice (or white wine), salt and pepper. Spread the filling into balls on 20 ravioli discs and close the dough around the basket, leaving it open at the top. Steam the ravioli for about 10 minutes. For 4 people.

Francesca Romana Mezzadri
January 2022

Posted on 01/10/2022

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Plant friends: 7 varieties to keep at home – Italian Cuisine

Plant friends: 7 varieties to keep at home


The (surprising) effects of the plant world on our lives are known, but did you know that a ficus can be a prodigious air purifier?

“A beautiful thing is an eternal joy”. Thus proclaimed Mary Poppins, extracting from her magic carpet bag a large plant (perhaps a variety of Philodendron, a plant belonging to the Araceae family often found in our homes) to brighten up her room. What Mary perhaps did not know was that keeping one or more plants in the house not only has a decorative and highly therapeutic function for the mood (how much did we need green in the last year? How many windowsill gardens were born?), But it is also a powerful filter to purify the air. We asked Rita Baraldi, researcher of the National Research Council of Bologna, Institute for BioEconomy (IBE-CNR), to explain to us how they work and which varieties are best suited to the various environments of our homes.

The complete interview can be found in the January issue, now on newsstands. Here we present some of the varieties with the ability to "clean" the air to choose from.

ANTHURIUM SCHERZERIANUM

Dark green lanceolate leaves with white to red heart-shaped "flowers" (spathe). Loves the heat, fears the stagnation of water.

CHLOROPHYTUM ELATUM

Also known as a phalanx or ribbon, it has long light green streaked leaves and small white flowers. In a bright position, not in current. It resists dry air in apartments well.

EPIPREMNUM AUREUM

We all know it as potos, a climber with heart-shaped green leaves sometimes spotted with yellow. Love the light, not direct. Requires moderate watering.

EUPHORBIA PULCHERRIMA

It is the Christmas star, and it will be easy to find it in our homes at this time of the year. It fears drafts and sudden changes in temperature.

FICUS BENJAMINA AND FICUS ELASTICA

The first with small oval and sharp leaves, no more than 12 cm long, the second with fleshy leaves up to 40 cm long. They love the light, but not direct. They fear drafts.

HEDERA HELIX

Rustic plant, typical for outdoor use. It also adapts well to less bright and poorly heated interiors. It requires little care.

SPATHIPHYLLUM WALLISII

It has long lanceolate leaves, from May to August it "blooms" producing spadici (species of small white panicles) wrapped in white spathe. Love humid heat.

Illustration Luca De Salvia

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