Tag: Sauté

The 5 rules for a perfect sauté – Italian Cuisine

Carrots, onions and celery are the ideal vegetables to make a classic sauté, a basic preparation to enrich your sauces, roasts or fish with flavor. Here's how to do it right

The sauté it is the basis of many Italian dishes. It can be said that it marries almost all preparations, because in fact it is a mix of aromas that enhances the taste of any food it is associated with. If done well, it enriches every dish with flavor, if, on the contrary, it is not done to perfection, it can completely ruin any dish. For this it is essential to follow 5 simple rules that will allow you to bring to the table a perfect dish, with a more rounded and complex aroma, and to have in the air that unmistakable aroma given by the vegetables browned over a very sweet flame.

Celery, carrot and onion: the basic ingredients

The perfect trio: celery, carrot and onion. They are in fact the necessary ingredients for the realization of an excellent sauté. All with their own defined flavor which, combined, give that particular taste to each preparation. The freshness of celery, the sweetness of the carrot and the aromaticity of the onion are mixed to create a harmonious base with which to enrich any dish.

rustic diced carrot onion and celery

The cut is not a detail

The vegetables for the sauté must be chopped, possibly by hand, without using a mixer which would alter the properties of celery, carrot and onion with the heat. The result should be as much diced vegetables as possible same size, to obtain a uniform cooking and consistency.

The perfect pot

The pan in which to cook the sauté is also of fundamental importance. Better to use the non-stick, to avoid the risk of the vegetables sticking to the bottom. Those are fine too earthenware or copper, which spread the heat more evenly and therefore remove the risk of burning everything and having to start over. The pot must be large, with the edges a little high, to allow you to turn the diced without difficulty.

The choice of fat

The basis of the sauce is a fat, which can be a extra virgin olive oil or butter. The first, if chosen from the lighter ones, such as Ligurian or Lake Garda oil, will give a more delicate flavor to the dishes. If you decide to use an oil for the sauté, heat it slightly before adding the vegetables. If, on the other hand, you prefer butter, heat the pan over low heat to melt it, and then add celery, carrot and onion. In any case, remember that vegetables only have to brown, do not fry.

Times: slow progress

It is the last aspect, but certainly not the least important: time. To make a perfect sauté it is essential do not rush. The vegetables must cook until golden. To achieve this, the fire must be very sweet and the vegetables must fry for at least 15 minutes, after having been turned over at least a couple of times. To help you understand if they are ready, it will not only be their appearance, but the intense, persistent, unmistakable scent that will spread throughout every room.

Incoming search terms:

https://gordon-ramsay-recipe com/recipes-of-italian-cuisine/the-5-rules-for-a-perfect-saute-italian-cuisine html

Lamb Sauté recipe with peaches and olives – Italian Cuisine

Ingredients

800 g of pulp lamb (leg)
2 yellow peaches
1 spring onion
Red onion
pitted Taggiasca olives in oil
lime
Orange
fresh coriander
fresh chili
laurel
rosemary
thyme
garlic
lemon
vinegar
extra virgin olive oil
salt

Duration: 1 h

Level: Easy

Dose: 4 people

To prepare lamb sauté with peaches and olives, season the meat with oil, 2 bay leaves, rosemary, thyme, garlic, lemon zest and put it to marinate in the fridge for 8 hours.
Cut diced onion and sweeten it with vinegar for 30 minutes.
Jumbled up peaches, also diced, with the green onion and the onion, rinsed; season with salt, ½ lime and ½ orange juice, coriander, chilli pepper and 1 spoonful of Taggiasca olives.
Reduce marinated flesh into cubes and sauté them briskly in a very hot pan with a veil of oil making them brown on all sides. Serve them with the peach salad.

How to make sauté of clams – Italian Cuisine

The clams are delicate and very tasty molluscs: they are perfect on a plate of spaghetti, but they become delicious if served in sauté, with some croutons to accompany

Do you love them too? The clams, those savory and tasty molluscs, perfect on a plate of spaghetti, but also excellent enjoyed alone, in a delicate stew made only with oil and good white wine. Saute of clams it is a simple dish to prepare, made only of a few excellent quality ingredients, perfect as a second course of fish or even in smaller portions, as an appetizer. To do it properly, follow the our recipe!

You might be interested: HOW TO MAKE SPAGHETTI WITH CLAMS

Clams: which ones to choose?

The clams are not all the same: there are those smaller, usually tastier but less scenic, and those true, with the darker shell and the mollusk with two blackish antennae. The former are easier to find and usually cost a few euros less, the latter are generally more expensive. The choice depends on your taste: more tasty or more spectacular dish? To you the arduous sentence. Always remember that the clams must be lives and sold in nets with labels that specify the origin of the molluscs and the date of packaging.

Tomato yes, tomato no

The purists of the stew will turn up their noses in the presence of tomato on the plate, but as usual, the versions of a recipe are always very many and it is not certain that a small variation must irreparably change the meaning of a dish. So: if you like it, add it as well, otherwise leave it alone and limit yourself to oil, clams, white wine, garlic and parsley. The result will be amazing.

Clam cleaning

Clam cleaning is not a negligible aspect: you must have time (minimum 2 hours) e patience. The clams are found on the seabed and are often full of sand. They need to bleed before being cooked, to avoid the unpleasant effect of feeling the grains under your teeth when you eat them. Then take them, rinse them and leave them to rest in a large bowl full of water and salt for at least two hours (remembering to change the water at least twice). A small handful of salt will not suffice: to make sure that they are purged, the clams must recover their natural element, sea water. So you abound considering putting 35 g of salt per liter of water. Once the two hours have passed, rinse them under running water and check with your hands that no sand is left.

The recipe for sautéed clams

Take a kilo of clams, let them purge, rinse them and place them in a large pan over the fire to open. Close with a lid and cook for a few minutes. When you see that they have opened, turn off the heat and remove them from the pan, keeping the cooking liquid which you will then filter. In another pan, sauté two cloves of garlic. When they are golden, add fresh tomato fillets (if you like) or directly the clams. Add half a glass of white wine, and when it has evaporated, filter it. Cook for a few minutes and then, with the heat off, add chopped parsley and a handful of black pepper. Serve the clam sauté on croutons of toasted bread.

Gordon Ramsay Recipes