Tag: making

the recipe and the tips for making thai chicken – Italian Cuisine

When you want something different, easy and quick to prepare, try the Thai chicken. Coconut, ginger and spices in a mix of flavors and aromas that will captivate you

Easy to say thai chicken. In reality, this recipe exists thousand variations. The base however is more or less always the same and obviously provides chicken and coconut milk.
You can then add as many elements as vegetables, different spices and aromatic herbs to make this dish more or less tasty and seasoned.
It should be served strictly with a portion of white rice, thai rice or even basmati.

Thai chicken recipe

Ingredients

300 g of rice
300 g of chicken breast
200 ml of coconut milk
1 pepper
1 white onion
2 cloves of garlic
2 tablespoons of coconut oil
2 tablespoons of curry
½ centimeter of ginger
salt and pepper

Method

Melt a tablespoon of coconut oil in a large non-stick pan and cook the diced chicken until it is well browned.
Put the meat aside and cook the peppers cut into strips, the chopped onions and the crushed garlic in the same pan. Grate the fresh ginger on the vegetables and add the curry, then mix well to flavor all the ingredients.
Pour in the coconut milk and add the chicken.
Cook over medium heat for a few more minutes, stirring to mix well.
Separately place the basmati rice in a pot and cover it flush with water. Cook for 5 minutes from the boil, until the water has completely withdrawn.
Serve the dish with the rice on the base and the chicken with its dressing on top.

More spicy variant

Someone also adds to the pepper zucchini, always cut into strips.
They have a sweet taste that goes well with coconut milk, but be careful not to overcook them.
They must maintain a little crunchiness.
In addition to vegetables you can also add other fragrances such as coriander and chives and if you love spicy also a lot of fresh chilli.

Variant with leeks and cashews

Another very interesting Thai chicken recipe is the one with cashews and leeks.
Start by toasting a handful of cashews in a pan, then set them aside and in the same pan heat the fresh ginger grated in olive oil.
After a while add the chicken nuggets passed in the rice flour and once browned, blend with the soy sauce diluted with a little water.
Also add the leeks cut into thin slices and finally the roasted cashews.

Making fresh pasta at home: our advice – Italian Cuisine

Tagliatelle, vermicelli, lasagne. But also pizza and biscuits. All the shapes of fresh pasta and our advice to make it right

Prepare at home fresh pasta egg is always a moment of great satisfaction, for two reasons: the first, because in doing it, the pasta, you relax more than in one hour of gym, the second, because the result increases our self-esteem more than a sitting by the psychoanalyst. So no hesitation, because there are no contraindications. Or maybe just one, time.

knead

To make fresh egg pasta you need to observe a strict rule: an egg for every ounce of flour. And then knead at least ten minutes, to obtain a smooth and homogeneous dough. Start by placing the fountain flours. In the middle place a pinch of salt, a drop of oil and the eggs, which you will slam slowly with a fork, starting to incorporate the flour. With the hands incorporated all the flour and knead the dough with energy, at least for 10 minutes, so that the dough becomes smooth and compact. Wrap it at this point in a sheet of foil and refrigerate for an hour before using it. Roll out the dough with a rolling pin, preferably on a wooden board, and then put it in the machine, roll out the dough to obtain the desired thickness. Remember to flour the pastry to prevent the paste from sticking to the surface. Be careful to keep the sheets ready in a dry place, to prevent the pasta from sticking, until it is time to cook it.

Tortellini, cappelletti, tagliatelle & Co

Once you have prepared the pasta, you can cut it into the format you want most. For tagliatelle, tagliolini or pappardelle, roll the dough on itself and then with a sharp knife cut the rolls of the chosen size: 5 mm for tagliatelle, 3 mm for tagliolini and 2 cm for pappardelle. If you need the pastry for lasagna, cut the rectangles of dough as large as the pan you will use. For cappelletti or ravioli cut with the appropriate tool of 4 × 4 pasta squares which you will then fill at your leisure.

How to store fresh pasta

Fresh pasta should be consumed as soon as possible. If you want, you can freeze from raw: place the dough on a tray covered with flour, put everything in the freezer to make it harden. After an hour, remove the tray, put the now cured dough in a food bag, better if already portioned, and put back in the freezer. If necessary, remove the dough and throw it still frozen in boiling water.

The Cilento pizza that is making Milan crazy – Italian Cuisine

The Cilento is a gastronomic field to be discovered. In Milan, a pizzeria, daZero, has become the ambassador to the North. Its pizza is among the most popular and the ingredients are all Made in Cilento

They are called Paolo De Simone, Giuseppe Boccia and Carmine Mainenti and it all started in 2014. They wanted to enhance their land, the Cilento, through pizza and they succeeded; all right if they succeeded. They opened before Vallo della Lucania, their country of origin, then a Matera it's at Milan, always under the name of DaZero, which perfectly encloses the heart of their project: making a pizza with products at 0 km, having the good fortune to be born and to live in a land like Cilento. "For this purpose we have chosen to use flours from locally grown wheat and we have worked on creating a short supply chain with producers. Because for us pizza is first of all territory". And of this territory, Paolo, Giuseppe and Carmine became ambassadors, also because there was a great need, since it is a unique place, still too little known and too often confused with Salento.

Cilento and Cilento pizza

You do not have to be in love with Cilento to appreciate its value; it's the data, the recognition to speak. The Cilento, in fact, is World Unesco Heritage for the Mediterranean Diet, with a museum in Pioppi, where the American nutritionist Ancel Keys lived for years, who coined the concept of Mediterranean diet as a lifestyle; but the Cilento is also a World Heritage Site, a Geopark and a Biosphere Reserve, due to the uniqueness of its biodiversity. Here, the Cilento pizza is born from the desire to tell this biodiversity, with a choice of ingredients all Cilento, purchased directly from the producers, present on the menu with their faces. In one of the two locations in Milan it is very soon possible to do a real thing "Journey to Cilento", a dish with a series of traditional recipes: from aubergines 'mbottonate, to the various meats and cheeses of excellence such as mozzarella in the mortella, up to soups ammaritate and cavatelli with tomato sauce. What's important is that everything always starts from the field, or from the Cilentani fields from which their products continue to arrive.

Cilento products and producers

The Cilento pizzas of DaZero multiply over time, the result of the continuous research to which its inventors are dedicated. The remains unavoidable seasonality, basic principle of the Mediterranean Diet, well evident in pizzas such as "L'orto d'inverno" or "L'orto d'estate". Not less is thedough, light, perfectly digestible, characterized by a long and real leavening, which brings them more and more to the top of the national charts. Among the ingredients on the Cilento pizza there are therefore various excellent products from Cilento: craft beers such as SOUTH or FIEJ; wines from cellars such as Albamarina, San Giovanni, Maffini or Casebianche; the sublime oil of March Rizzo; cheeses such as cilioricotta cilentano, mozzarella in mortella of companies such as Cicco Di Buono, Le Starze and Polito. Or again, uniqueness like the figs of Antonio Nuvoli, the yellow tomato of Rofrano of Giovanni Cavallo, the onion of Vatolla, the peperoncino of Controne or the anchovies of Menaica, absolute protagonists of a special pizza: the Cilento Marinara. This is the pizza that most of all tells a thousand-year-old land like the Cilento and encompasses the deep meaning of DaZero, drawing inspiration from the cornerstones of the Mediterranean Diet for the absolute simplicity of its ingredients.

The recipe of the Cilento Marinara

For all these reasons it is important that the dough is very light, so as to best accommodate the intense taste of anchovies. Only in this way can you hear Cilento in your mouth: its sea, its land.

Ingredients
350 g type 1 flour
350 g flour type 0
500 g of water
20 g of salt
1 g of brewer's yeast
200 g of Anchovies from Menaica Slow Food Presidium of Donatella Marino
250 g of tomato pacchetelle (preferably from Maida)
garlic
capers
black olives
extra virgin olive oil
Origan
basil

Preparation
Prepare the ingredients for the dough on the work surface. Add the water to the flour, then the baking powder and salt. Work the mixture until a smooth and homogeneous dough is obtained. Let it rise for 24 hours at a temperature of 20 ° / 22 °. After the time, resume the dough and divide it into cakes of about 250 g each; then put them back and let rise at a temperature of 20 ° again for 8 hours. After the leavening period, place the dough on the work surface, roll them out to get the pizza disc and fill with the ingredients listed (except the anchovies to be added at the exit). Bake for 1 minute in a wood oven at a temperature of 350 ° e voila.