Tag: infallible

Deep omelette: the infallible recipe – Italian cuisine reinvented by Gordon Ramsay

You don’t know how to do one deep omelette, the kind that are beautiful to look at, and that you can eat with your eyes? Read here: in this article we will reveal many tricks to avoid making mistakes. But let’s start from the basics.

How to make an omelette

To make a deep omelette you need to use a lot of eggs. It seems like obvious advice, but it isn’t.
Alternatively, make an omelette in a very small pan.
Once the quantity of eggs has been established, considering that the portion per person for an omelette is 2 eggsdecide whether you want a normally soft omelette, but not too thick, or a compact and thick omelette.

Before we talk about the thickness of the omelette, you know how to make one perfect omelette?
The perfect omelette doesn’t need to be beaten a lot, the eggs simply need to be mixed with a pinch of salt and pepperlittle parmesan, if you want, and milk, optional. Simply use the fork, never the whisk. The result should not be a whipped egg, but simply mixed roughly.
Pour the mixture after adding a drizzle of extra virgin olive oil into a hot pan.

For a classic omelette wait for the base to solidify and after a few minutes turn to the other side using the lid.

To make one deep omeletteinstead, proceed as for the scrambled eggs. At the beginning, mix everything a little on the heat and gradually as the eggs take on consistency, let them compact again and then, once the right thickness has been created at the base, let them cook for a couple of minutes and then always turn with the help of a lid.
This procedure will give you a deep and well-cooked omelette, although you may have some problems flipping it, especially if the pan is large, because the eggs have been mixed. But we invite you to try because the result is excellent.

How to make a tall and compact omelette

Another solution to obtain a high omelette is the cooking in the oven, always with lots of eggs, or with a pan that is not too large. Cooking in the oven will make the omelette drier and taller and you won’t risk breaking it because it will not be necessary to turn it.
It cooks in approx 10 minutes at 180° and the thickness can be about 4-5cm.
You can also enrich it with ricotta for a result similar to a rich, very tasty pie that can be cut into cubes.

Omelette with vegetables

Another solution, if you love a deep omelette, is to enrich it with lots other ingredients, like vegetables for example. Cook a good amount of vegetables in a pan or in the oven and then mix them with the beaten eggs and sauté everything in the pan or in the oven.
You can try the omelette with onions, which has an intense and sweet taste at the same time and can also be enriched with cubes of bacon. Or an omelette with sautéed courgettes, flavored with aromatic herbs such as mint and basil.
If you love omelettes with potatoes, you can’t help but try the classic Spanish tortilla, which is nothing other than a deep omelette with potatoessliced and previously fried.

Omelette with cheese and cold cuts

Another way to make the omelette nice and tasty is to enrich it with cheeses and cold cuts. We have already suggested the ricotta which makes the omelettes compact and tasty, but you can also use the semi-mature cheese which will partly melt during cooking and partly not, making the final result truly delicious.
As for cold cuts, you can include them in any omelette, because they go well with everything and add depth.
And how do you see an omelette with fish? Pairing tuna and onion absolutely worth trying in our opinion, as is the omelette with smoked salmon and the ricotta.

Recipes for making excellent omelettes

Michele Massaro arms the chefs with infallible knives – Italian Cuisine

The cutler of Maniago still works as a craftsman of past centuries. And it only produces limited edition knives. Especially for great chefs

June Carter wrote a beautiful song for her husband Johnny Cash, Ring of Fire. Well, Michele Massaro he's one of those guys with a ring of fire planted in his heart. In his forge he moves like Vulcan, while he cooks with four hands with the chef Simone Cantafio around the fire where he forges his knives for the greatest chefs in the world. And he never stops talking and talking, because at his young age he already has a thousand stories to tell. And you can read in his eyes that in the next few years he will accumulate many other experiences and therefore many other stories. Massaro is the opposite of the mild blacksmith. Of course, it takes up to two or three years to make an artful knife, but in the meantime his head works quickly, always forging new ideas and new projects.

"Michè, let me nur curtello "

Simone Cantafio two-star chef at Michel Bras Toya of Hokkaido, will take with him the knife, which he has long awaited from Michele Massaro, to the new restaurant in Karuizava in the prefecture of Nagano. The knife was made with a handle with the wood of an old Ribolla vine from the Gravner vineyards. The delivery of the white kitchen weapon is therefore the occasion for a lavish lunch prepared together by Michele and Simone, right in theAncient Lenarduzzi Forge, Massaro's workshop in Maniago. A menu that unites Calabria directly with Friuli. Simone from Calabria where he spent the entire lockdown period brought with him tasty local products, 'nduia, olives, black summer truffle, pecorino cheese, wild artichokes and much more. A mix of delicacies, which we taste with a glass of champagne Alain Couvreur Blanc de Blancs. While following, among other things, a magnificent Magnum of the iconic Gravner's Ribolla (vintage 2011) offered by the “Protestant wine” family.

Michele Massaro, Mateja Gravner and Simone Cantafio.

Then the ancient forge is transformed into a peasant kitchen, with the fire burning in the fireplace where the steel is usually tempered and two small gas stoves. Throughout the preparation we do not understand who between Simone Cantafio and Michele Massaro is the chef and who the sous chef. The fact is that they exchange orders with each other and cook with a rare understanding. So they serve one after the other a Risotto with silane hooked truffle, Skewers of char grilled yakitori with puree of ancient Friulian apples (mouth-watering) and a sinful slightly smoked loin on chickpea puree with French brown background and reduced Ribolla Gravner 2011, accompanied by salty cream cheese with ginger mustard and horseradish.

While Michele's partner uncorks other bottles, Valentina Perotti she is a sommelier passionate about natural wines, and an artisan herself (the dishes in the photos above are hers), she rightly complains that she just lacks good music. Ring of Fire, cabbage!

Here come forward who still thinks that Michele Massaro is only a blacksmith cutler. Massaro became a craftsman only 5 years ago and in a short time he made unique knives for Pier Giorgio Parini, Enrico Crippa, Antonia Klugmann, Emanuele Scarello, Yoji Tokuyoshi, Pino Cuttaia, Fulvietto Pierangelini, the Costardi brothers, Matteo Baronetto, conceived together with the chef. Some of them also made almost impossible requests, such as Crippa who requested an engraving in pure gold. Someone like Klugmann has such respect for her that she is even afraid to use her knife for fear of breaking it, even knowing it can't happen.

So the verses of another song come to mind, we don't know if Michele likes it: with him, Valentina and Simone, smozzicando pecorino cheese, we talked about jazz drummers. The song is Forever Young by Bob Dylan, the translated verses: "It's hard to get old without a reason / I don't want to die like a fleeing horse / youth is like diamonds in the sun / and diamonds are forever".

Temakinho's infallible recipe for ceviche (and the chef's secrets) – Italian Cuisine

The coolest ceviche to prepare at home. Here is his secret

One of the most popular dishes, unveiled in one of the most fashionable places in Milan. We met Fabiano Molina Gonçalves, the Culinary Director of TEMAKINHO in Milan, to discover the recipe and curiosities about ceviche, dish of origin Peruvian based on marinated raw fish.

A prescription infallible, easily replicable at home: you can do it with the fish you prefer and, above all, without turning on the stove. The cooking of the fish takes place in fact through the technique of marinating, which allows you to cook foods with lemon juice (or other citrus) and aromatic spices.

So let's see how to prepare Temakinho ceviche mixto and what are the rules essential for the chef.

The Temakihno mixed fish ceviche recipe

Ingredients

2 Red crayfish (washed, shelled and without heads)
120 g Raw salmon
80 g Raw red shadow
40 g Cooked octopus
40 g Green and red sweet chilli pepper
Red onion
Coriander
2 tablespoons of fresh ginger juice

Ceviche sauce for marinating

40 ml Lime juice (or lemon)
Extra virgin olive oil
Fine salt
black pepper

seal

Mango slices with peel cut into a fan shape for garnish

Preparation

Dice the fish. Cut the chilli and onion into very thin slices. In a bowl, place the salmon, the umbrina, the octopus along with all the vegetables and half the Ceviche sauce. Stir and leave to marinate for a few minutes and then pour into two bowls, placing a shrimp per serving. Pour the other half of the ceviche sauce and garnish with the fan-cut mango.

The chef's advice

Fabiano welcomed us welcomed with great availability, telling us about his secrets to prepare an excellent ceviche.

1. Fish

Of course always used fish already torn down. Prefer the white fish, which contains less fat, and cut it to cubes not too small, so as to savor it with satisfaction.

2. Marinating

Temakinho marinating is one Vinaigrette, which is usually used in Italy to dress salads. With this sauce the ceviche will taste more Mediterranean. If you don't like coriander, try replacing it with the mint. Don't forget the chilli!

3. Crunchiness

In ceviche it is essential to have too a crunchy element. Traditionally this dish is served with mais cancha, or corn toasted. Strictly served separately and not directly in the ceviche, otherwise it would risk absorbing too much sauce and losing all the crunchiness.

In South America it is also used plane tree, or the green banana, with a less sweet taste than the yellow one. The plane tree must be cut into very thin slices, fried in hot oil for 3 minutes and served with a pinch of salt.