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Chinese dumplings: make them at home, like in a restaurant – Italian Cuisine


You've often ordered them at restaurants, it's time to try making them at home. They are wraps of thin dough, which contains a delicious filling. They are part of the dimsum, small samples to be enjoyed in a bite, and are made with different shapes and cooking


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In recent years, the Chinese cooking has become all the rage in all our cities. The Asian specialties they can be enjoyed in elegant restaurants, informal bars or as street food. And above all the ravioli, which in English are called dumplings (literally, "gnocchi"): dumplings with various shapes and fillings, always delicious. They are part of the so-called dim sum, small bites that in China can make up a rich breakfast or accompany tea. Transported in our tradition, they can also become the main course of an oriental menu home made. Because, with the right tips (and a few shortcuts!), They're not difficult to pack at home. So as to amaze guests by showing off new skills and flavors.

The pasta
The most common one is generally made from wheat flour and water alone, although there are also versions based on starch, egg or colored by the addition of different ingredients. In most recipes, they make it floppy disks obtained with a technique that is the opposite of the Italian one. If we use to roll out the dough, then cut it into discs, Chinese cooks work it one ball at a time, which they roll out with a small rolling pin: in this way, it is possible to obtain a very thin sheet and avoid waste. If you still want to try your hand, here is the recipe and technique.
How to prepare the pasta. For about 20 ravioli, mix 200 g of Flour with about 100 ml of warm water, a tablespoon of oil delicate extra virgin olive oil (or peanuts) and a pinch of salt, until a soft and homogeneous mixture is obtained (you may need a little more water). Let it rest for half an hour, covered with plastic wrap.
194838 "src =" https://www.salepepe.it/files/2022/01/stesura-dischetto.jpg "width =" 210How to roll out the dough. Form the dough into a roll and remove a piece the size of a walnut, leaving the rest covered by the film. Form one ball, press it lightly with your palm into a rather thick disk and roll it out: with one hand, roll the rolling pin, while with the other, rotate the disk, so as to maintain the round shape, until you obtain a sheet of about 8 cm in diameter, 2 mm thick. To prevent the dough from sticking, work on the surface floured or pass it slowly and rolling pin with a piece of kitchen paper anointed of oil.

The alternatives
The Chinese technique, which involves spreading and rotating the disk at the same time, requires a certain dexterity. Of course, nothing prevents you from proceeding "Italian" using the pasta machine and cutting the sheet obtained with one stencil about 8 cm in diameter. You can reshuffle and rewrite the clippings to reduce waste as much as possible. Even easier? in all Asian stores they sell packets of frozen sheets, square or round, ready to be filled.

The colored pastes
The colorful bundles are very fashionable in the trendiest restaurants. A delicate color yellow it is obtained by adding a carrot boiled and pureed or a tip of turmeric. The green is obtained, as for our lasagna, thanks to a handful of spinach, also boiled, well squeezed and blended, the Red with juice of beet. For a black decided add the base with a spoonful of cuttlefish ink: you will get a perfect pasta for delicate sea fillings.

The fillings
The most classic filling, found in all restaurants, mixes pork meat (not too lean: the ideal would be with a quantity of fat equal to about 50%) e shrimp pulp. They are combined with the dough Chinese cabbage, spring onions, garlic, ginger, soy sauce, sesame oil and spices. But just like our filled pasta recipes, the variations are almost infinite and can be based on beef, veal, duck, lamb, chicken, shellfish or simply vegetables, for example carrots, mushrooms and bamboo.

The closure
After placing the filling, and before sealing, moisten the edge of the dough with a finger dipped in water, which will help attach the edges. Depending on how they are closed, Chinese dumplings take different names.
194840 "src =" https://www.salepepe.it/files/2022/01/piegoline-ravioli_1.jpg "width =" 210 194841 "src =" https://www.salepepe.it/files/2022/01/piegoline-ravioli_2.jpg "width =" 210

They are called jiaozi those in the shape of a crescent, also similar in name to gyoza Japanese. They can have the edge simply sealed, leaving it smooth, or folded in dense folds.

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The shao mai they are baskets left open that allow you to glimpse the contents.
THE wonton they are bundles obtained from square sheets: the flaps are gathered on the filling and sealed in a sort of tuft.

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The shao long bao they are rounded little bags closed with dense folds.

The cooking
The most delicate ravioli are cooked steam powered: the traditional ones bamboo baskets, placed on a wok with 2-3 fingers of water, they give a jiaozi, shao mai And shao long bao a pleasant hint of wood but can be replaced with the common steel baskets of a normal one steamer. The bottom of the wooden baskets is protected with special perforated discs of baking paper (they can be bought in oriental products stores) or simply with cabbage or lettuce leaves. After steaming, i jiaozi can be passed on one plate very hot (sometimes in restaurants they are called "braised") to form a crunchy crust, even more golden if they are fried for a few moments in very hot oil, on one side only, taking the name of guotie. THE wonton they are steamed or boiled in water and served in broth, but there are also versions deep fried in which the ravioli are fried immersed in abundant oil.

How they are served
The traditional accompaniment is a few drops of soy sauce. Some recipes (especially if fried or grilled) go well with the sweet and sour sauce, even spicy. While the more delicate shrimp-only ravioli are dipped in a mix of soy and black rice vinegar, similar to our balsamic vinegar.

The recipes
Once you have learned the technique, it's time to put it into practice with the recipes we have selected for you. Unless otherwise noted, use the base paste (for about 20 ravioli) that we have told you about. Or, in all cases, the ready-to-use frozen sheets.

194846 "src =" https://www.salepepe.it/files/2022/01/jiaozi-alla-piastra.jpg "width =" 210Grilled Jiaozi. Mix 250 g of pork meat ground with 50 g of prawns (weight already shelled) chopped. Join one carrot and 2 spring onions, chopped in the mixer, a pinch of mix 5 Chinese spices (mixture of anise, Sichuan pepper, cinnamon, cloves and powdered fennel seeds, can be purchased in Asian stores), 100 g of Chinese cabbage in very fine julienne, 2 cm of ginger fresh peeled and grated, a teaspoon of sesame oil and 2 tablespoons of soy sauce. Cover and leave to rest for 30 minutes in the fridge. Divide the filling on 20 ravioli discs and close them in a half-moon shape (to taste, creating folds on the edge). Steam them for about 13-14 minutes, until the pasta begins to become almost transparent. Grease the bottom of a large non-stick pan with a veil of sesame or peanut oil, heat well and pass the ravioli 1-2 minutes, on one side only. For 4 people.

194847 "src =" https://www.salepepe.it/files/2022/01/wonton.jpg "width =" 210Shrimp and mushroom wonton in broth. Beat in a bowl a egg with 50 ml of water, add 150 g of Flour and work the mixture until you get a smooth and elastic paste (add, if necessary, more water a little at a time). Wrap it in cling film and let it rest for 20 minutes. Meanwhile, soften 20 g of dried mushrooms (shiitake, without the stems, or local mixed mushrooms). Squeeze and chop with 400 g of prawns (weight already shelled) and 3 spring onions (white only, but keep the more tender green stems aside). Season with salt, pepper and add half a teaspoon of ginger fresh grated. Roll out the dough to a thickness of 1-2 mm and cut into squares of 8-9 cm on each side. Fill them each with a teaspoon of filling and close into a bundle, sealing well. Steam the ravioli for 5 minutes and serve in small bowls with chicken broth hot (one liter in all), the green of the spring onions and a grind of pepper. For 4 people.

194848 "src =" https://www.salepepe.it/files/2022/01/shao-mai-al-manzo.jpg "width =" 210Shao mai with beef and chives. Chop 20 g of chives and mix it with 250 g of beef ground (not overly lean), a egg beaten, a tablespoon of soy sauce, a pinch of sugar, the tip of a teaspoon of potato starch, a thread of sesame oil, one of wine of Chinese rice (or white wine), salt and pepper. Spread the filling into balls on 20 ravioli discs and close the dough around the basket, leaving it open at the top. Steam the ravioli for about 10 minutes. For 4 people.

Francesca Romana Mezzadri
January 2022

Posted on 01/10/2022


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the best restaurant in the streets of the shepherds of Barbagia – Italian Cuisine

the best restaurant in the streets of the shepherds of Barbagia

Pane frattau, culurgiones, sheep in coat, porceddu and seadas are the dishes of the Barbagia tradition. And Alessandro Borghese went in search of the restaurant that interprets it best

In the last episode of Alessandro Borghese 4 Restaurants, which aired January 9 on Sky Uno, the chef went as far as Barbagia, the vast, mysterious and fascinating mountainous area of ​​the Sardinia central that rises on the flanks of the Gennargentu massif, in search of the best restaurant in the streets of the shepherds.

In the Sardinian hinterland, where the number of sheep exceeds that of people, the main dishes were those based on roasted or boiled meat, cheeses such as pecorino cheese and the ricotta cheese, the herbs of the Mediterranean scrub, from fennel to mint.

Also this time, the four restaurateurs in the competition voted – with a score from 0 to 10 – location, menu, service, bill of the restaurant that has hosted them from time to time, in addition to a fifth category, lo Special, who in this episode was represented by pane frattau, specialty of the area.

The scores added to the votes of Borghese chef which, in this case, confirmed the result. Let's find out the restaurants that participated in the episode in Barbagia and the final ranking.

4 Restaurants: the best restaurant in the streets of the Barbagia shepherds

To win the title of best restaurant in the streets of the shepherds of Barbagia in addition to the prizes to be won was Abbamele Osteria in Mamoiada (Nuoro), one of the major centers of sheep farming, famous for the Mamuthones, the masks of the Sardinian carnival. The restaurant was recently opened by Mauro, 37, a barbaricino doc who traveled the world and then returned to his country with a mission: to innovate the typical cuisine of Barbagia. "I like to experiment," he says. «Mine is a contemporary cuisine that wants to give a new course to tradition. And so, in a place where the style mixes ancient materials such as granite with modern furnishing elements, it offers a tasting menu with the Ovo frattau (its reinterpretation of pane frattau), the ricotta gnocchi with lamb broth, the his interpretation of the Sheep in a Coat and the Memory of a sebadas.

The other restaurants in the race

Second place on Sant’Elene Restaurant in Dorgali. Lino, 64, a shepherd mother and a farmer father, opened the restaurant in the 1980s with his brothers and continues to run it with the whole family. With a priceless view of the Mediterranean scrub that can be enjoyed from the terrace, here you can taste the ancient recipes of the shepherds that Lino has deepened with readings on the history and traditions of Sardinia. "I propose forgotten dishes where you can find the soul of the Sardinian people," he says. Its frattau bread is made with wholemeal bread, fresh tomato, egg and a mixed cow's milk and pecorino cheese. Also on the menu Dorgalese ravioli, Boiled sheep in coat, Shepherd's Soup, Seadas.

Third in the standings, theCanales farmhouse of Dorgali, the restaurant owned by Giovanni (57 years old), known as Nanni. A shepherd like his grandfather and father, one day he asked the family for a piece of land to build his farm where he rigorously proposes the tradition of shepherds. With the raw materials of his farm (where you can visit the original pinnettu – the refuge where the shepherds slept and transformed the milk – of the grandfather), Nanni and his wife prepare Capretto and roast suckling pig, Sheep stewed with aromatic herbs, culurgiones, Casadina and goat's milk ice cream.

Last in the standings (due to a sheep rope not appreciated by other restaurateurs and for not having remedied the mistake)Agriturismo Su Pinnettu 30-year-old Federico, who defines himself as a "modern pastor". Grandson of shepherds, he graduated in Agriculture with the clear intention of leaving Cagliari and returning to Olzai, his country of origin where he opened a farmhouse. The main room of the restaurant is located inside a reconstructed pinnettu: here you can enjoy traditional dishes such as pane frattau prepared with homemade bread, the porceddu, and more contemporary proposals such as kid with beer.

the best game restaurant, Siena – Italian Cuisine

the best game restaurant, Siena

The Sienese are used to challenges. And going from the palio to the kitchen is an instant. But the best game restaurant in Siena is decided by chef Borghese

Not only palio and districts: a Siena the challenge among restaurateurs has also started. The cuisine of the city was the protagonist of the episode of December 19 from Alessandro Borghese 4 Restaurants: this time the chef, aboard his black van, went in search of the best restaurant in game of the Tuscan capital.

The Borghese restaurateurs and chefs expressed a vote from 0 to 10 for location, menu, service and bill of each restaurant, as well as a score for the category Special represented, in fact, by game.

4 Restaurants: the best game restaurant in Siena

The final ranking saw in first place The Captain's Tavern which was thus awarded the title of best game restaurant in Siena as well as an economic contribution to invest in its business.

The Captain's Tavern is one typical Sienese tavern in the district of L'Aquila, a few steps from the Duomo, where the "captain" is Niccolò, a pirate by nature and in fact, since he spends his winters in the Caribbean working as a personal chef. Here an "authentic and crude" cuisine is offered with traditional Sienese dishes just like the grandmother used to make them. A few examples? Pheasant mousse And pappardelle with hare ragout (which cooks 4 hours), pici with "nana" (duck) sauce. The internal rooms of the Taverna del Capitano, housed in a medieval building, are characterized by barrel vaults with red bricks and walls covered with paintings and photographs depicting the palio of the districts.

The game convinced the other restaurateurs with the exception of the pheasant mousse which, as Borghese pointed out, was not sifted. The drawback: the desserts are bought from a pastry shop.

The other restaurants in the race

Detail of Siena, how particular is the cuisine of Raffaella and the location of the restaurant. Here, just outside the walls, under the Risalita di San Francesco, Sienese tradition meets Japanese culture for dishes that want to give an "experience" such as hare with mushrooms, caviar and oysters and the quail breast with horseradish and katsuobushi. No wild boar on the menu because, says Raffaella, "they do it everywhere". While she wants to stand out, even in the furnishings: the three rooms of the restaurant are characterized by dark walls and a refined design.

Restaurateurs are not convinced by the unusual combinations (see hare with oyster) and the cooking of game. The desserts, on the other hand, are very popular.

Trattoria La Colonna: is the restaurant in Ghigo, a true Tuscan, known throughout the city for its game dishes with meats that are often the result of his hunting. There hare in dolceforte it is prepared in the crock and game is even offered on pizza, garnished with wild boar sausage. Surprise, fish is also on the menu of the restaurant. The restaurant is located outside the walls, near the highway, and has an internal room and a heated veranda.

Between Pici, pappardelle alla hare (which are worth the trip for Borghese) and paccheri al roe deer, some dishes convince others less.

Osteria Le Sorelline: in the center of Siena, near the San Francesco ski lift, Marco's restaurant is a gastronomy and restaurant. On the menu there are Pappardelle alla hare, hareAnd alla cacciatora and dishes where Tuscan tradition and innovation are combined in the kitchen of the tavern, giving life to dishes such as gyoza ravioli stuffed with pheasant. And innovation pays off, at least for the prize. For his fellow Contrada members, in fact, Marco is a lucky charm: every time he decides to do something new, they say, his district, that of the Giraffa, wins the Palio. The restaurant consists of the gastronomy counter, full of cold cuts and ready-made dishes, and the restaurant room, cozy and intimate with a colorful mise en place.

Marco had raised the expectations of restaurateurs who, however, they say, remain a little disappointed.

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