Tag: Prepare

How to prepare a perfect batter: two recipes – Italian Cuisine

One with eggs (suitable for fish and vegetable tempura), the other without. And then the advice to make it perfect

With very few ingredients and a few minutes you can prepare an extraordinarily crunchy batter to wrap vegetables, fruit or fish.

In order not to be too heavy or worse, too greasy, you must, however, follow some small precautions.

Here, then, are our suggestions for preparing the perfect batter.

You can follow two recipes: one with eggs and one without

The first is faster and goes well with delicate preparations such as fish and vegetable tempura.
Instead, the batter with eggs is perfect with cheese or fruit.

For the batter without eggs you simply have to mix 100 gr of flour with 240 ml of very cold gaseous liquid by hand. You can use water or beer. Add the liquid paste flush until the consistency is as thick as you wish. Add salt or sugar depending on the type of preparation.
For a very light batter, replace the 00 flour with rice flour.
Then you can simply pass the vegetables cut into strips or the fish into the batter and fry in hot oil.

For the batter with eggsinstead, you will need 1 medium egg, 80 g of 00 flour, 100 ml of milk.
Divide the yolk from the albumen.
Beat the egg yolk with an electric whisk and add the very cold milk and the sifted flour and continue stirring.
Whisk the egg white until stiff with the mixer and add it to the rest, stirring from top to bottom.
Add salt or sugar depending on the type of preparation.
Dip the ingredients to be fried in the batter and then cook a few pieces at a time in boiling seed oil. Drain on absorbent paper before serving.
Someone also adds a pinch of baking powder, but if well mounted the egg white will not be necessary.

Here are our best batter-based recipes

10 ways to prepare the omelette – Italian Cuisine

The omelette is a jolly dish that appeals to adults and children and lends itself to a thousand reinterpretations. Here are 10 possible ways to cook it and … eat it

If you have many guests for dinner and want to surprise them with something unusual, prepare an omelette for the second. It is generally considered a poor dish, but we want to ennoble it with different ingredients than usual and new combinations.

No great difficulty except to be able to turn it without breaking it.
In this regard, we advise you to cook it in the oven if you want to be sure that it is beautiful to serve. Choose a round baking dish, cover it with parchment-dampened baking paper and pour the mixture inside. It should be cooked at 180 ° for about 15-20 minutes.
The consistency will be slightly less soft and more spongy, but the taste remains the same.

Before attempting to prepare these recipes, we suggest that you set the amount of eggs per person.
Calculate two eggs each or even one if the eggs are very large.
If you want a fairly high omelette choose a small and large frying pan. Do not make the mistake of cooking the omelette in a pan that is too large because the result would be rather a crepe.
For all this info, however, we refer you to the guide on the perfect cooking of the omelette.
For the rest, let your imagination run wild.

Here then10 omelettes that you must try

1 – Mint and pine nut omelette

A fresh and fragrant recipe perfect for the summer. It should be served warm, almost cold. Just add diced goat ricotta, chopped mint leaves and toasted pine nuts to the beaten eggs.

2 – Greek omelette

We called it that because inside it has the typical Greek cheese, feta. It is prepared by mixing the egg feta with crumbled feta and basil leaves and thinly sliced onion with the mandolin. It can be served with a salad of cherry tomatoes and black olives.

3 – Omelette with potatoes and mozzarella

A recipe that children love very much. Just mix in the egg mixture some thin slices of boiled potatoes, cubes of mozzarella and chopped parsley with a knife.

4 – Salmon omelette

A somewhat sophisticated recipe that you can bring to the table as finger food. It is prepared by mixing the eggs with the smoked smoked salmon, the dill and the chives. You can accompany it with sour cream and boiled potatoes.

5 – Raw vegetable omelette

Instead of cooking all the vegetables before pouring them into the eggs, we cut them into small pieces and cook them directly in the omelette. Then add a courgette, a chopped carrot and half onion with the egg mixture and then all the aromatic herbs you prefer, such as parsley, mint and basil.

6 – Omelette and speck omelette

A dish not too light, but very greedy. Just add to the eggs some speck in strips or cubes and coarsely crumbled zola.

7 – American omelette

We called it that because like everything that comes from the States it is rich and abundant. It is prepared by sautéing the sausage cut into pieces, pancetta, champignon mushrooms and peas in a pan. When the sauce is cold, add the mozzarella cubes, small spinach leaves and halved cherry tomatoes to the eggs. If you want, you can also add canned corn.

The three recipes that follow are sweet and therefore you have to add a few tablespoons of sugar to the egg mixture. They should be cooked in a pan with a knob of butter instead of oil.

8 – Omelette with blueberries and maple syrup

This recipe is very reminiscent of American pancakes. It is prepared by mixing fresh blueberries with eggs and served with a generous amount of maple syrup, or if you prefer honey.

9 – Omelette with apples

An omelette that is very reminiscent of the Kaiserschmarren, a typical dessert of the South Tyrolean tradition. We prepare it simply by adding to the egg mixture lightly caramelized apples in a pan with raisins, cinnamon, lemon zest and a little butter and sprinkle with rum. It is served with vanilla ice cream and a sprinkling of cinnamon.

10 – Omelette with ricotta and macaroons

A rich and delicious dessert, perfect to serve with whipped cream next to it. It is prepared by adding ricotta, white chocolate drops and crumbled macaroons to the beaten eggs.

Cevapcici: what they are and how to prepare them at home – Italian Cuisine

If you want a different idea for the summer barbecue, try this succulent recipe from Eastern Europe

They are known throughout eastern Italy, especially in Friuli Venezia Giulia. Spicy and very tasty, they can be a second, a single dish or even a side dish. We are talking about the cevapcici (in the original language ćevapčići should be written): minced meatballs typical of the Balkan cuisine and originating from Bosnia.

They could be comparable to small sausages for consistency and flavor, but they are much more spicy. Cevapcici are made with meat from beef is lamb finely chopped and then seasoned with salt, spices and aromas.

I am one of the street foods for excellence throughout Eastern Europe: meatballs from the cylindrical form about 10 centimeters long and quite thin, even if on some tables you can also see rounded ones. They should be eaten absolutely cooked, usually at barbecue, grilled or grilled but if you prepare them at home you can also use one cooking pan anti-adherent.

The origins of cevapcici

The name cevapcici derives from the Persian word kebab and the Slavic diminutive word -cici. Little ones kebab therefore, precisely because with the famous Arab dish they share the composition and the spiciness of the meat. It seems that they appeared on the Balkan tables for the first time in 1860 in Belgrade and that they quickly spread throughout the former Yugoslavia, Austria and the nearby Italian provinces of Gorizia, Udine and Trieste.

How to serve cevapcici

These spicy meatballs are usually served accompanied with onion, especially the white one, finely diced or rings. They can be seasoned with ajvar, typical very spicy Balkan sauce made from ground red peppers and spices or with kajmak, Bosnian dairy product, a soft and slightly acid spreadable cheese that goes perfectly with the strong and spicy flavor of cevapcici.

They can be too floured and then browned in a pan with oil or butter and in this case, usually, they are accompanied by a slice of cheese to melt. As street food they are served inside the Somun, The typical Bosnian round bread with a diameter of about 20 cm and a thickness of about 1 cm.

The original recipe

Preparing cevapcici at home is not difficult at all ingredients they are simple to find and also very cheap. You will need:

400 g of ground beef
150g of minced lamb meat
2 white onions
2 tablespoons of sweet paprika
1 tablespoon of cumin
half chopped garlic up (optional)
extra virgin olive oil
salt and black pepper q.b.

Finely chop the onion and add it to the minced meat in a large bowl. Add salt, black pepper, paprika, garlic and cumin and knead the meat for at least 5 minutes to obtain a homogeneous and soft mixture. At this point, cover the container with plastic wrap and let the mixture rest in the fridge for an hour, so that the meat is well seasoned. To form cevapcici, grease your hands with a little oil and make some cylindrical balls about 10 cm long and not too wide (maximum 2 cm). As mentioned, you can cook them on the barbecue, on the grill, on the grill or in a pan. Serve them, if you do not find the typical Bosnian bread, with fairly soft rolls and eat them when they are still hot.

Gordon Ramsay Recipes