Tag: Prepare

We prepare the meatballs with the sauce, the grandmother's dish! – Italian Cuisine

Tasty, fragrant, and accompanied by the classic tomato sauce: who can resist meatballs with sauce?

When you think of a dish that gives you mouth water, that immediately puts you hungry, that reminds you of the fragrances and flavors of your childhood, then maybe you are thinking about meatballs with sauce. Small balls of minced meat browned in a pan and then cooked for a long time in a basil-flavored tomato sauce: how can you resist such goodness? Cooking them is simple but takes some time, both for the preparation of the meat and for the sauce. As with many other dishes, even for this reason, long cooking ensures an excellent result.

The thousand faces of a meatball

There is not just one meatball: the basic recipe provides minced meat, eggs, salt and pepand, but if you try to add more to these ingredients, the taste of your meatballs will become much more intriguing. To start, in addition to the minced beef, you can add that of pig, more fat and flavorful. Or you can chop some pieces together cooked ham, mortadella or sausage. Then, if you like a little spicy, add to the breadcrumbs a chopped spices or various herbs. Finally, to make them softer, you can combine them with the dough fresh milk or stale, soaked bread.

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The recipe for meatballs with sauce

Take 600 g of minced meat (of beef or mixed, as you prefer), 1 egg, 100 g grated Parmigiano Reggiano, chopped parsley, breadcrumbs, extra virgin olive oil, salt, pepper. For the sauce 400 g of tomato puree, a clove of garlic, extra virgin olive oil, salt and fresh basil. First prepare the sauce: in a large pan fry the garlic in a little oil. When it is golden, add the tomato puree and cook over low heat for about 20 minutes. Then add salt, add the basil and set aside. Now take the minced meat, put it in a bowl with the Parmesan, parsley, egg, salt and pepper. Stir well and then, with your hands, form a balls that you will pass in the breadcrumbs. Warm up a little extra virgin olive oil in a pan and then brown them in the meatballs, a few at a time, turning them often until they are golden brown. When you have cooked them all, add the tomato sauce, cover with a lid and cook over a low heat for about an hour.

In the tutorial, a few tips for unforgettable meatballs

Figs biscuits: how to prepare them at home – Italian Cuisine

Before finally saying goodbye to the summer season, we invite you to prepare these biscuits with figs. For a perfect September breakfast!

The fig season is not over yet, that's why we advise you to stock it to prepare preserves and jams throughout the year and also as many delicious sweets as these shortbread cookies with a soft and sweet heart. They are perfect a Breakfast with milk and coffee or tea, but I am also the snack ideal for children who return to school these days.

The shortbread of fig biscuits

First prepare a pastry by mixing 150 grams of flour 0 with 40 grams of corn starch, 10 grams of hazelnut flour, a little teaspoon of yeast, 50 grams of sugar, and 60 grams of butter.
Mix everything with your hands, forming crumbs and then add 1 egg and a cup of milk.
Let the mixture wrapped in the film rest in the refrigerator and prepare the biscuit filling in the meantime.

The stuffing

We suggest you use the fresh figs, but if you can't find one, one will be fine too good jam.
Once peeled, cook them with some sugar and the grated lemon rind. For 300 grams of figs, calculate about 30 grams of sugar. Then add the hazelnut flour and the filling is ready. Allow it to cool before filling the pastry.

Green or black? All figs are good for jam!

How to make fig biscuits

Roll out the dough with a rolling pin between two sheets of parchment paper trying to give it one rectangular shape. Adjust the edges with a knife and divide the rectangle in half forming two long rectangles.
place the filling in the center of each rectangle following its length and then close the dough to the wallet, bringing first one side towards the center and then the other completely covering the filling. Let cool in the freezer then cut the cylinders into many equal parts. Bake in 180 ° for 15 minutes.

You might be interested in: FIGS, 10 SWEET AND SALT RECIPES; Figs: quick and easy ideas; Figs with whiskey syrup

Pasta and potatoes: the recipe and all tips to prepare it – Italian Cuisine

Pasta and potatoes should never be eaten together according to nutritionists, but how can you give up one of the best dishes in the world?

There is no better comfort food of a steaming dish of pasta and potatoes, a first course that brings everyone together, adults and children. It is a dish of Campania origin, but now known throughout our country.
Everyone prepares it in his own way, following the family recipe and traditions of his own region. Someone loves the somewhat austere version and many others that thick and creamy, but the basic recipe is only one and you can enrich it in many ways. Let's go back over it step by step.

The classic recipe of pasta and potatoes

First you need to peel the potatoes. Choose them yellow paste and not too old.
Then prepare a fried with extra virgin olive oil and celery, chopped carrots and onion. Someone uses the shallot instead of the onion, but it depends a lot on the taste that you want to give to the dish.
Add the diced potatoes small and brown for a couple of minutes.
Then cover with plenty of water and bring to a boil.
Add the pasta (ditalini, tubes or mixed pasta) and cook for the time indicated on the package.
If necessary, add more boiling water.
Adjust by salt and pepper and serve with plenty of ground black pepper and a drizzle of oil.

The extra touch

Someone also adds to the ceiling diced pancetta or cherry tomatoes to give a little color to the dish. The tradition also wants that in the pasta and potatoes the advanced parmesan crust that in cooking it softens and enriches the dish. Excellent recycling idea that also applies to all types of soup and broth.

Recycling idea

For an intelligent recycling, in addition to the parmesan crust, in pasta and potatoes you can put the pasta advancing in the pantry. You can combine different types of short pasta and even break long pasta. The important thing is to add to the hot water first the pasta that has longer cooking and then the others. Lastly, the one that has the least cooking time goes. Avoid the broth very small and also large short pasta such as packages and half sleeves.
You can use either the smooth pasta than striped pasta, but always preferthat of semolina because fresh egg pasta does not adapt well to this preparation.