Tag: sauce

Grain with sauce: the traditional Salento recipe – Italian Cuisine


Wheat with sauce is a typical recipe of the cuisine of Salento and nearby Basilicata: a dish of the peasant tradition, simple and nutritious

We are not used to considering the wheat an ingredient for our everyday dishes. Once upon a time, however, it was not so and the wheat with sauce, a typical traditional dish Salento cuisine, proves it widely. It is, in fact, one of the recipes that are part of the ancient cuisine, the one that brought poor but nutritious food to the table.

Wheat with saucecranu stumpatu cu lu sucu in Salento dialect – it is a traditional recipe from Puglia, but also from neighboring Basilicata and uses one of the few accessible foods for the poor pockets of the peasants, wheat, accompanied by one simple tomato sauce enriched with basil and seasoned with grated pecorino.

The recipe for wheat with Salento sauce

Ingredients

To prepare the "cranu stampatu cu lu sucu" you will need: 500 g of wheat grains, 1 liter of rustic tomato sauce, 2 white onions, 150 gr of grated pecorino cheese, basil, extra virgin olive oil, salt and chilli pepper (optional).

Preparation

The first thing to do to prepare this typical dish is soak the wheat in cold water about 12 hours, indispensable action to make it swell, soften and prepare it for cooking.

After the night "bath", the grain is ready for cooking, to be done for about an hour in a saucepan with salted water over moderate heat, stirring frequently. While the main ingredient of our recipe is cooking it is possible prepare a sauce Quick with tomato sauce and basil, to be prepared with a light onion sauté.

tomato sauce for wheat with sauce

The makeup to prepare a more tasty wheat with sauce, make another onion sauce where whisk for about 10 minutes the cooked wheat before seasoning it with the sauce, making absorb completely the water. At this point, after putting the wheat on the plate, you can pour the sauce and sprinkle with pecorino cheese before serving.

Bolognese sauce: the basic recipe, tips and secrets to prepare it – Italian Cuisine

Bolognese sauce: the basic recipe, tips and secrets to prepare it


Complement of tagliatelle and lasagna, typical of Emilian cuisine, it is one of the best known and loved Italian dishes. Here are the secrets to prepare it and some more ideas

The official formula of Bolognese sauce was filed by the regional delegation of the Italian Academy of Cuisine at the Bologna Chamber of Commerce.
The Academy itself, then, proposes an updated version which provides for the possibility of using alternative cuts of beef to the folder (the muscular part of the diaphragm): in fact, you can choose a belly, a shoulder and a spindle.
It also allows you to replace 5 tablespoons of tomato sauce or 20g of triple concentrate with tomato sauce or peeled tomatoes.
The process, however, remained unchanged: after an initial browning of bacon, vegetables and meat, a slow, long, cooking is needed.

The basic ragù recipe

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4 new recipes with ragù

Lasagna recipe with meat sauce – Italian Cuisine


  • 1 L milk
  • 500 g tomato sauce
  • 500 g veal breast
  • 250 g flour
  • 150 g Parmigiano Reggiano Dop
  • 80 g corn starch
  • 4 yolks
  • 2 shallots
  • an egg
  • nutmeg
  • rosemary
  • thyme
  • butter
  • dry white wine
  • extra virgin olive oil
  • salt

For the recipe of light lasagna with meat sauce, cut the veal breast into small pieces with a knife.
Cook in a pan, sauté for 8-10 minutes with a small knob of butter, a spoonful of oil and a sprig of thyme. Deglaze with a splash of white wine and turn off.
Clean the shallots and finely chop them. Brown them in a pan with a spoonful of oil; add the passata, a pinch of salt and a sprig of rosemary and cook for 8-10 minutes. Drain the meat from any liquid released and mix it with the passata.
For the pasta: mix the flour with the yolks and the egg, until obtaining a homogeneous mixture. Let it rest covered with plastic wrap for about 30 minutes. Then roll it out into thin sheets and cut them into rectangles similar in size to the baking dish you will use. Cook the sheets by dipping them for half a minute in salted boiling water. Drain them and place them on a cloth lying on the work surface.
For the bechamel: mix 40 g of oil with corn starch and 80 g of milk; heat the remaining milk in a saucepan with a grated nutmeg, bringing it to a boil, then pour the mixture with the starch, mixing with a whisk. Bring to the boil, stirring constantly with a whisk, and cook for about 2 minutes, until the bechamel thickens.
For the lasagna: spread a spoon on the bottom of a baking dish (25 × 18 cm, height 6 cm)
béchamel sauce, then lay out a layer of pasta. Cut out any excess and use strips of dough to cover any holes.
Start preparing the layers, spreading each sheet of pasta with 2 spoonfuls of béchamel sauce, the ragù and the Parmesan cut into thin flakes. Proceed by overlapping 5 layers and finish leaving béchamel, ragù and plenty of Parmesan on the surface. Bake the lasagna at 180 ° C for about 30-35 minutes.

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