Tag: sauce

Risotto with meat sauce – Risotto recipe with sauce – Italian Cuisine

First of all, prepare the sauce according to my recipe or your version, if you prefer.

Then clean and chop the shallot, and let it brown in a large pot with oil and half the butter.
Add the rice and toast it in the sauce for a couple of minutes, turning.
Then fade with a ladle of boiling broth, lower the flame a little and start cooking, continuing to add the broth as it is absorbed.

Halfway through cooking (minutes depend on the cooking time of your rice) add the meat sauce and season with salt and pepper.
Continue to cook, always adding broth when needed.
Once cooked the rice, turn off and stir in the parmesan and the remaining butter.

Serve your risotto with meat sauce with a freshly ground pepper.

TAGS: Recipe Risotto with meat sauce | How to prepare Risotto with ragù | Risotto with recipe sauce

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The recipe for aïoli sauce – Italian Cuisine

With an intense aroma of garlic, it is prepared like the classic mayonnaise and is perfect to give flavor to boiled meats and vegetables, steamed fish and eggs. Try it!

The aïoli sauce is a preparation based on garlic, a classic of Provence and has become very popular also in Piedmont. It is a "revisited" mayonnaise, with a very characteristic flavor, perfect to accompany boiled meats, steamed fish or vegetables. As for the classic mayonnaise, care must be taken that does not go crazy, but in case it happens, we have a trick to suggest (you can find it in the tutorial) that will allow you not to throw away everything! Here is the recipe for preparing your aïoli sauce.

The choice of garlic

Garlic can taste more or less intense, and this depends on whether it is fresh or dry, or that it has been treated with milk, an element that helps to remove the typical bitterness of this product. So, if you prefer a stronger sauce, use thedry garlic. If you want a more delicate taste, take the fresh garlic, which is however in late spring, or peel the cloves and leave them to soak in the milk for a few hours. If you want to speed up this operation, you can immerse it 10 minutes in boiling milk.

Our aïoli sauce recipe

Ingredients

5 garlic cloves

juice of a lemon

2 egg yolks and a whole egg

300 – 400 ml of extra virgin olive oil

salt

White pepper

Method

First take the whole egg and set it up. Then separate the yolk from the egg white. Squeeze the juice of a lemon and filter it. In a mortar pounded the garlic cloves, peeled and deprived of the inner soul, with a pinch of salt. If you prefer, you can blend them with a teaspoon of oil. Pour the garlic sauce into the glass of a mixer, add the two fresh yolks and operate the mixer at low speed, pouring the oil in flush. Once finished, turn off and add the hard-boiled egg yolk and two teaspoons of lemon juice. Restart the mixer for a very short time, then taste, adjust salt, pepper and cover with a sheet of film. Let it rest in the fridge for 30 minutes before consuming it.

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Spiced Cranberry Sauce

by Pam on November 17, 2013

I made an early Thanksgiving meal today. My daughter helped me in the kitchen for a few of the recipes and it was so much fun cooking with her! She prepared this cranberry sauce we found at MyRecipes^[1] all by herself. It was easy to make, smelled fantastic while it simmered, and tasted wonderful. The spices added a nice flavor to this sauce and really made it taste extra special.

Remove the zest from the oranges; set aside. Rinse the cranberries in a strainer.

Combine the sugar, orange juice, cinnamon, ginger, cloves, and cranberries to a saucepan then bring to a boil over medium-high heat. Reduce heat to low then cook 10-12 minutes or until cranberries pop. Remove from heat; stir in zest. Cool completely. Serve chilled or at room temperature.

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Spiced Cranberry Sauce

Prep Time: 5 min.

Cook Time: 10 min.

Ingredients:

1 1/2 cups sugar
3/4 cup fresh orange juice (about 3 oranges)
1/2 tsp ground cinnamon
1/4 tsp ground ginger
Dash of ground cloves
1 (12-ounce) package fresh cranberries
1 tbsp grated orange zest

Directions:

Remove the zest from the oranges; set aside. Rinse the cranberries in a strainer.

Combine the sugar, orange juice, cinnamon, ginger, cloves, and cranberries to a saucepan then bring to a boil over medium-high heat. Reduce heat to low then cook 10-12 minutes or until cranberries pop. Remove from heat; stir in zest. Cool completely. Serve chilled or at room temperature.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by My Recipes

References

^{^} MyRecipes (www.myrecipes.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)