Tag: onion

Onion soup: the classic recipe and 3 variations – Italian cuisine reinvented by Gordon Ramsay

La Cucina Italiana


Onion soup – soupe à l’oignon for the French, who love it so much: one of the comfort foods par excellence. Tasty, rich in flavor but economical: there are infinitely many variations for the recipe based on this food dal taste unmistakable, full of beneficial and therapeutic propertiesboth for ingredients which can be used for both proceedings to follow. With cheese or without, with parmesan or gruyere, and then, with which onions? Let’s try to go into detail by discovering how to prepare an onion soup capable of satisfying even the most demanding palates.

Onion soup: the classic recipe

Of this vegetable, which is good for Heart and at bone, there are so many variety. Not all of them, of course, are suitable for preparing hot onion soup, but many are still more than fine for this recipe: dalla red from Tropea to that of Cannarafrom the white onion from Brunate to that of Certaldocultivated in Tuscany and with a round shape and color viola. For the classic preparation, just chop and brown one celery it’s a carrot. Then add the finely chopped onions and season everything, perhaps adding a little wine. After evaporating the wine, add half a liter of brothit is adjusted salt and continue to cook over a very low heat for about an hour. In the end, all that remains is to serve with some minced meat peppera little bit of oil raw and the classics toast of bread.

Not just Parmigiano Reggiano

The cheese it is certainly one of the ingredients that best goes with onion soup, and adds further flavor to it at the end of preparation. The Parmesan Cheese grated is without a doubt the most suitable and the first that everyone thinks of when talking about onion soup, but it is not the only possibility. The gruyere, for example, with its sweet taste and walnut aftertaste, it accompanies the flavor of onions without distorting it and is certainly worth trying. For lovers of strong flavours, however, the pecorino cheese.

Onion soup: 3 variations

French onion soup

The variations of this dish suitable for the cold months also concern the preparation. The best-known recipe, in this case, is that of French onion soup, also called soup à l’oignon. To prepare it you must first dissolve 50 grams of butter in a saucepan, finely chop two kilos of onions white or copper and then add them to butter, letting them simmer over a low heat for about twenty minutes. When the onions become very soft, add 30 grams of Flour and mix everything well, to avoid the formation of lumps. It blends with a little wine whiteadd a liter of brothit is adjusted pepper and salt and let it cook for about ten more minutes. Finally, place the ingredients in a large baking container sliced ​​bread covered with grated cheese and pour over the soup, sprinkle with more cheese before baking for less than 10 minutes at 200 degrees.

Pasta alla Genovese, the recipe as they make it at home in Naples – Italian cuisine reinvented by Gordon Ramsay

La Cucina Italiana


You don’t necessarily have to be from Naples to understand the profound meaning of a dish like this Genoese. Of course, for a Neapolitan, its smell will always be linked to endless Sundays with the family; but in reality that perfume remains impregnated even on those who are just passing through, even just once. Because in an era where speed and efficiency remain the imperatives, they are needed to make the Genovese hours and hoursmove on to peeling kilos of onions with tears in his eyes; tears that don’t stop even amidst the fumes of its long cooking times; tears that are enough for a breath. This is why in the Genoese area there is Naples and its intrinsic ability to always find solutions, in life as well as when faced with remains, waste or overabundance of food; that same genius that has always characterized so-called kitchens poor, which in reality have absolutely nothing poor about them and always reveal themselves to be the quintessence of creativity, as history shows us. Because it’s when you have nothing that you can do everything, mo, ambress ambressin an eternal present: “the future doesn’t belong to us, what if I don’t wake up tomorrow? So I’d better do the Genovese today”. This is the philosophy of Patrizia, known to everyone as an aunt, one of the many women who has been preparing it all her life, because her mother, Angela, and even before her grandmother, Fortuna, taught it to her, according to a tradition handed down with the simple know-how. Over the years you have prepared it throughout Italy for various occasions and everywhere it has always been a great success. But it remains a doubt: why is one of the most Neapolitan recipes there is called that?

Why is “la Genovese” called that since she is from Naples?

There are various hypotheses, from the Aragonese period in which it seems that the port of Naples was full of Genoese chefs, to a Neapolitan chef who cooked it and was nicknamed “or Genoese”, up to those who think that the name derives from Geneva in Switzerland and not from the Ligurian city…

But the reality is simpler: Genovese belongs to Mediterranean and dates back to that era when exchanges between ports were so common that sharing a dish was a habit. Even more so if it was a city like Naples that made him, incapable of not giving confidence, with its innate nature predisposed to meeting without preconceptions and contamination without hesitation.

Therefore, the origin or belonging of something that ultimately has its roots in the middle of the sea, imbued with an ancient and profound sense of sharing, matters little; the same one that today makes sure no one misses the table when she is finally ready.

How to prepare Genovese

For the preparation of Genovese, it is essential to choose the meat well, which must always be as tender as possible: Aunt Patrizia prefers the pig henamong the lesser known, but equally valid cuts, near the shin, in the lower part of the leg, where the muscle masses embrace the posterior aspect of the tibia.

Ingredients for 4/5 people

  • 500 g large penne (or ziti and candles)
  • 1 kg of pork gurnard (or tender beef rump)
  • 2 kg of onions
  • 2 carrots
  • 1 celery
  • 1 glass of white wine
  • 5 cherry tomatoes
  • basil – salt – parsley – Parmesan – extra virgin olive oil

Method

  1. Peel the onions and cut them into small pieces.
  2. Then clean the carrots and celery and cut them into small pieces too; Put the extra virgin olive oil in a pan and brown the previously cut meat.
  3. After about a quarter of an hour, remove the meat and in the same pan add a little more oil with onions, carrots and celery and cook with the lid closed for a few minutes.
  4. Then add a glass of white wine, then add the meat with five crushed cherry tomatoes; Season with salt, add a little more white wine and leave to cook over low heat for at least an hour, although the time depends on how well the meat is cooked.
  5. Once the meat is almost ready, boil the water, throw in the pasta and finally season directly on the plate, never forgetting a sprinkling of parmesan ‘ncoppa.

Cod meatballs | Yummy Recipes – Italian cuisine reinvented by Gordon Ramsay

Cod meatballs |  Yummy Recipes



The rissole of dried codfishTraditionally, they are one of the classic courses of the Christmas or New Year’s Eve dinner in many regions of Italy. This is not to say, however, that they cannot be prepared regardless of the occasion, as they are a very tasty and succulent second course of fish. The rissole of dried codfish they are made by sponging the fish for 24 hours, then removing the skin and bones and finally chopping it with the other ingredients, to make meatballs to be fried in oil. Here are all the steps of our recipe.



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