Tag: Perfect

the perfect recipe for every cook – Italian cuisine reinvented by Gordon Ramsay

We arrive today with one basic recipe that every chef should know: the classic custard. She represents the undisputed queen of the world of pastry shop, a constant presence in an infinite variety of desserts, from tarts to French cuisine, from Sicilian cannoli to cream puffs. Rich, velvety and deliciously flavoured, the custard it’s one of those recipes apparently simple but, if you do not follow the steps carefully, it can hide important pitfalls. But fear not, we are here to guide you every step of the way. It doesn’t matter if you’re new to cooking or an experienced cook looking to brush up on your skills, this recipe is for everyone.

Carnival chiacchiere: the perfect recipe – Italian cuisine reinvented by Gordon Ramsay

You are looking for the perfect recipe for Carnival chatter? You are in the right place. Because we have tried many, but we will never abandon this one again.

This dessert is widespread throughout Italy and is prepared in many variations, many more than there are names by which chiacchiere are called. Lies, galani, frappe, cenci, handkerchiefs, crostoli: each region has a very special way of calling them but the basis of the preparation remains more or less the same. I am small variables make the difference: the quantity of one or the other ingredient or, again, the liqueur chosen to put in the mixture. Ours have a special scent, which will not disappoint you. Shall we prepare them together?

The perfect recipe for Carnival chatter

The secret to obtain perfect, crunchy chiacchiere with lots of bubbles on the surface lies in the drafting of thedough that must be thin as a veil and in the cooking in oil boiling at the right temperature. Finally, have fun with the shape and finish to create chatter that is not only delicious to eat, but also beautiful to look at.

Ingredients for 8 people

300 g of 00 flour
70 g of white grappa (or dry white wine)
50 g of granulated sugar
25 g of melted butter
1 egg + 1 yolk
1 pinch of salt
1 L peanut oil
icing sugar to taste

Method

Sift the Flour on the pastry board and add the pinch of salt. Make a hole in the center and add it sugar semolina, theegg and the yolk and the butter melted. Start mixing with a fork then add the grappa. Knead with your hands for about ten minutes until you obtain a smooth, homogeneous and compact dough. Wrap the dough in cling film and leave to rest in the fridge for 2 hours.
After this time, take the dough and break off a piece, keeping the rest in the film to prevent it from drying out. Flour it, roll it out with your fingers, then throw it into the pasta machine. Start by adjusting the machine to the largest thickness, then fold the dough a couple of times and proceed to the immediately lower thickness, and so on, until you obtain sheets 1 mm thick.
Arrange the sheets obtained on a floured surface, trim the edges with a serrated pastry cutter, then cut them into many rectangles. Make a 3 cm cut widthwise in the center of each rectangle without ever reaching the edge. Continue like this until you run out of dough.
Pour thefry oil in a saucepan with high sides (preferably made of iron or aluminium). Bring it to a temperature of 160° and fry the chiacchiere a few at a time, turning them halfway through cooking until they are golden on both sides. Once ready, remove them with the slotted spoon and let them drain on a sheet of absorbent paper for fried foods. When they are no longer hot, sprinkle them generously powdered sugar and serve.

If you still want to chat, we recommend the recipe for stuffed chatter and that of salty talk.

Tips for making them special

Have you always eaten them only sprinkled with sugar and icing? Also try the variations we suggest.

the second easy one perfect for children – Italian cuisine reinvented by Gordon Ramsay

It thinks it’s a roast but it’s much more: the Stuffed chicken breast roll it’s a second original and fastperfect for any occasion.

To prepare it, the chicken breast it will be opened as much as possible and stuffed as desired (here with ham and smoked scamorza), and then closed on the short side and sealed with kitchen string, exactly like any roast.

The cooking is also similar to that of the classic meat roll: the parcel will be browned in a pan over high heat, so that the meat juices do not escape. Wine, aromatic herbs and granular broth will serve to flavor everything and create a tasty and succulent base sauce. As tradition dictates, the roast does not require an oven: cooking will be slow and in the appropriate pan, with the lid sealed.

20 minutes are enough to bring to the table a second course of genuine, stringy meat with a surprising flavour; a dish capable of satisfying the palate of adults and children.

To fill the roll, a few slices of cooked ham and smoked scamorza will be enough; alternatively it is possible to combine the dish with the classic Roman saltimbocca filling: ham and sage will be the crowning glory of a perfectly balanced dish.

Cut a chicken breast into a book and stuff it with cooked ham and cheese. Roll up on itself and tie with kitchen twine. Heat a little oil in a pan and brown the chicken on both sides, adding the wine. Add the aromatic herbs, the granular broth, a pinch of salt and a little water. Cook with the lid on for about 20 minutes over low heat, if necessary add a little more water during cooking. Once cool, release the string and cut into slices. Arrange the slices on a serving plate, heat the cooking juices and pour over the chicken slices.