Tag: Perfect

Fava beans: the perfect condiment for cavatelli – Italian Cuisine

Fava beans: the perfect condiment for cavatelli


There are some dishes that have their origins in the mists of time and which, despite this, are still among the most appreciated today because they represent the history of a region, the identity of a place. THE cavatelli with broad beans they are one of these, the emblem of the Apulian peasant cuisine, a simple dish, but rich in nutrients and taste.

Cavatelli, the perfect pasta to collect the sauce

The secret is their shape, sunken, as the name itself says: a small casket that contains within itself without letting it go the favorite seasoning. They prepare with water, flour and semolina, kneading for a long time, until obtaining a homogeneous paste which is spread and then cut into strips from which the cavatelli are obtained, an elongated format with a hollow obtained by the pressure of a finger. The cavatelli are then left to rest for a couple of hours before cooking them to dry out and acquire more consistency.

How to choose the beans

The beans are legumes with an important nutritional value, rich in proteins and vitamins. They have diuretic and purifying properties, as well as being a great source of folic acid, essential for the functions of the nervous system. When purchased fresh, check that they have firm pods and green seeds, that they do not show a black eye on the top of the seed: it would indicate an advanced state of maturity and would be less the tenderness of the product. If you choose dried broad beans, you see that they are intact and firm, with no dents or yellowish spots.

And now to prepare cavatelli with fava beans, get 400 g of cavatelli, 1/2 white onion, 200 g of peeled fava beans, 100 g of hard salted ricotta, extra virgin olive oil and a bunch of fresh mint.

First slice the onion and let it dry in a pan with a drizzle of oil and then add the beans. Cook everything on a low heat for about ten minutes, stirring frequently. Blend half the beans and set them aside. In this way you will have a cream that will mix very well with the pasta. Meantime boil in abundant salted water the cavatelli and when they are al dente, drain and add them to the beans. Turn over and add a spoonful of cooking water if necessary. Finally, add the minced mint and the grated salted ricotta before serving.

The perfect apple pie is like this! – Italian Cuisine

The perfect apple pie is like this!


Lovers of this dessert, this is the article for you. Here are some rules and many recipes to prepare it perfectly

There are many types of apple pies. There are the shortcrust pies stuffed, the classics fluffy cakes from breakfast, then the puff pastry cakes like the tarte tatin and still i crumble apples, but we want to focus on the classic recipe, that of the grandmother. The soft and creamy cake perfect for breakfast and a snack that everyone, adults and children like.
But how do you prepare it? Here is our recipe and some variations.

Classic apple pie: the recipe

Cut first 700 g of apples into slices and sprinkle them with lemon juice so as not to blacken them.
Separately prepare the dough by whipping 3 yolks with 250 g of sugar and in another container 3 egg whites until stiff.
Add to the yolks also 80 g of soft butter and a glass of milk and mount again.
Sift 300 g of flour and a sachet of yeast and gently add to the dough.
Finally mix everything with the whipped egg whites.
Drain the apple slices well and add them to the rest. Leave some to decorate the surface of the cake.
Pour everything into a buttered and floured mold and cook at 180 ° for about 40 minutes.
Once cold, sprinkle the cake with it icing sugar.

The variants

Here are some easy recipes to prepare for snack and breakfast, also with the help of children.

Spoon apple pie: the 9 tbsp recipe

In this recipe nothing is weighed, but it is used a spoon to measure the ingredients. Remember that spoons are always 9.
So you need 3 apples, 3 eggs, 9 tablespoons of flour, 9 tablespoons of sugar, 9 tablespoons of seed oil, 9 tablespoons of milk and a teaspoon of yeast.
Mix the liquid and dry ingredients separately and then combine everything.
Add the apples and cook at 180 ° for about 35-40 minutes.

Vegan apple pie

You can also prepare a delicious cake without milk, eggs and butter. Just stir 250 g of 0 flour with 150 g of brown sugar, a sachet of baking powder (vegan), lots of cinnamon, grated lemon peel and 200 ml of soy milk (or almonds, or rice, or spelled).
Add to this mixture 4 golden apples slice thinly and cook at 180 degrees for about 40 minutes.

Apple Crumble

This is a cake that is eaten by the spoon and is very easy to prepare.
Cut the apples and season them with sugar, cinnamon, raisins and grated lemon zest.
Arrange them inside a buttered baking dish and sprinkle them with the crumble, that is, with the crumbs obtained by working together 100 g of flour, 70 g of butter and 70 g of brown sugar.
Bake at 180 ° until the crumble is golden brown and then serve the lukewarm dessert with a scoop of vanilla ice cream or whipped cream.

The rules

After the recipes, let's move on to rules to keep in mind to prepare a perfect apple pie. Browse the tutorial to find out what they are!

Which recipe do you prefer?

Choose your favorite and get to work immediately!

The perfect bechamel in 5 steps … and 3 remedies – Italian Cuisine

151323


There bechamel is one of the basics of classic cuisine: indispensable for season and tie a thousand dishes, from lasagna to gratins, and a starting ingredient for more complex recipes such as soufflés or croquettes.

In short: the bechamel it is the sauce that one cannot avoid being able to do, the test on which the aspiring competitor of a culinary talent such as the cook or the home cook often "falls".

The shortcut to béchamel sauce ready, packaged in brick, it is frowned upon by gourmets mainly because it concerns "heavy" products on the palate, due to the presence of cream, but without butter which, in the traditional recipe, is the ingredient that confers the distinctive, soft and round taste .

So it's time to learn, or review doses and technique the perfect bechamel. And how recover if, unfortunately, it was ruined.

1. Dose the ingredients
The magic formula, as the cooking manuals teach, is: 50 g of butter, 50 g of flour, 5 dl of milk. But that of bechamel is a recipe that can be adjusted. Answering the question: what do you need?

For soufflé and especially, croquettes it must be very firm to withstand the addition of subsequent ingredients, from cheese to diced salami, and to maintain body and shape.
If, on the other hand, you want to veil the layers of baked pasta, which needs a certain humidity to cook, you will have to have a softer, almost fluid sauce, especially if the pastry is of the type you cook directly without pre-cooking.
A middle ground is the right one for fennel, ribs, cauliflower or other vegetables and preparations to pass under the grill.

To get the desired density, learn to play on the amount of butter and flour: 10-20 g more or less will greatly change the final consistency.

1513232. Roux
The French name of the mix of butter and flour denounces the origin of this as of many other basic preparations.
The transition is quite simple but crucial. In a saucepan thoroughly (to avoid the inconvenience referred to in point 4) dissolve a moderate fire butter, without absolutely frying it. As soon as it is liquid pour in one shot flour, stirring with a wooden spoon. A sort of is formed instantly batter that you have to keep mixing for about 1 minute until it takes on a color slightly golden and start at sizzle. This step is important for cook the flour otherwise, it retains an unpleasant taste (raw, in fact), but must not be prolonged in order not to have a toasted béchamel.

1513253. Pour in the milk
Hot, cold or at room temperature?
If it's of refrigerator, the thermal shock is likely to form in the small roux lumps difficult to dissolve.
The risk is reduced if the milk is at room temperature, but we need to act big speed.
Easier if you use milk warm: heat it over low heat before starting preparation, but just barely, without absolutely boiling it.
pour flush, not too quickly, and at the same time turn the roux over, to dilute it, using one hand whisk and scraping the bottom of the pan well.

4. Always stir
Now start cooking the sauce during which the béchamel sauce will thicken.
It goes always mixed, to taste with a whisk or a wooden spoon, and always scraping the bottom and arriving well in the corners in the pan; also, at this stage, hold the low flame it is imperative: two essential precautions because the bechamel sticks easily and the clotted part on the bottom (if not even burnt) invariably ruins the sauce.

The bechamel is ready at the first hint of a boil: the fluid version will veil the spoon, the dense one will collect easily.

1513295. The dressing
Till now the sauce is neutral.
Off the heat, flavor it with a pinch of salt and the traditional grated of nutmeg, for many an essential aroma.
Then, according to the recipe, it can be enriched with grated cheese, which will melt with the residual heat, pepper black or white, or others spices to obtain, why not, a saffron, turmeric or curry béchamel.

And finally, the 3 remedies to recover it
With a little practice, this refined sauce becomes simpler to make. But the drawbacks I'm always on the prowl.

The first is, of course, the lump formation: if they are few, you can recover the sauce by passing it on sieve; if they are numerous, you can try to dissolve them with a few strokes immersion mixer, fast and at not too high speed.

If it is attached (you can feel it from the aroma it releases), in addition to further lowering the flame, stop immediately to scrape the bottom.
As soon as the sauce has thickened, remove it from the heat and travasatela in a container avoiding to pour the last two fingers, which preserve more the burnt taste.

151331If you have to do it cool down, cover it with cling film or baking paper in contact. Or, still hot, "polish" it by passing over a peanut of butter that will melt forming a thin protective layer.
If not, it will form one pellicina on the surface: do not break it and do not mix it with the rest of the sauce (it would divide into lumps), but lift it and eliminate it.

Good béchamel sauce at all.

Francesca Romana Mezzadri
December 2017

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