Tag: savory

Savory shrimp pie – Italian Cuisine

Brown the shrimp with garlic and oil over high heat in a large non-stick pan.
Meanwhile, boil the potatoes in boiling water until they are pretty soft, drain, peel and mash them while they are still hot.

Put the shrimp in a bowl and mix them with potatoes, ricotta, bechamel, parmesan, chives, salt and pepper.

Arrange the first roll of puff pastry (take it round, not like I had the rectangular ones and then I had to cut it) in the mold lined with parchment paper and prick the bottom.
Pour the filling on the base and level the surface, then cover with the second disc (I have engraved a star in the center, you can do it too if you like the idea) with the help of parchment paper, seal the edges well by cutting the excess and brush with a little milk.

Bake for about 20 minutes in a preheated convection oven at 180 ° C: the shrimp pie is ready.

Whole frying, Japanese, sweet or savory: when flour makes the difference – Italian Cuisine

Frying is not all the same, so here is the ultimate guide to perfect frying. Fish, meat, carnival fritters or soft pizza, to avoid making classic mistakes (and let's not talk about oil)

Frying is an art, not at all easy to burn and which requires attention and a meticulous choice of ingredients. Because fried food means party, it is rarely eaten and therefore it is a special occasion, which must be celebrated with the right crunchiness.

Chapters of cookbooks have been written on the method for frying well: temperature of the ingredients (cold), size (small), choice of oil (peanut), of the pan (read our article, here) … the literature is now very wide . But little is said about breading and the choice of dough – the real secret to perfect frying.

Flour is the secret ingredient, because contrary to popular belief, not all flours are suitable for frying. The perfect flour is the one specially designed for cooking in boiling oil. That's why you should always keep at home, ready for any eventuality, a flour suitable for obtaining a dry and crunchy fried food. The Flour for Frying Le Farine Magiche has been designed for cooking in boiling oil, it releases less odors and makes the fried food beautiful, puffy, crunchy and golden. The fried food is dry, with an appreciated aroma and flavor due to the presence of sourdough and wheat germ.

There is not only one flour

There is no "perfect flour" however, a wide range of specific flours suitable for use with fish or desserts are now available on the market, for a rustic and fragrant result such as wholemeal or for a very puffy Japanese tempura. They are perfectly balanced, designed and calibrated to help you get the dish you have in mind. In other words, to achieve the only desired result: a dry fried, not soaked in oil, crunchy, golden, light and digestible.

For a wholemeal frying

Wholemeal flour gives a lighter fry than normal flour, puffy, crunchy, golden and tasty. It is ideal for all types of vegetables, fish, fruit or balls of grown pasta, but you need the right balance between starches: Flour for Wholemeal Frying of Le Farine Magiche has the right balance between rice and starches to absorb little oil, for a lighter fried than normal flour. In addition, the wheat fiber and wheat germ envelop the fried food for optimal browning.

For the fish, with rice starch

The slightly refined type 1 flour gives an extra touch of flavor to your fried fish, while the rice semolina gives maximum crunchiness and adherence to the fish being cooked. There Flour for fried fish de Le Farine Magiche is ideal for breading and frying squid rings, anchovies, shrimps and also for fried fish in the oven. Only with the best 100% natural raw materials.

For the Japanese tempura

It has become very famous all over the world for its lightness and often the technique used in the East is also used by great chefs to fry Italian recipes and ingredients. But how to do it? With a mix of type 1 soft wheat flour, wheat starch, re-milled durum wheat semolina, rice flour, the right amount of yeast, spices and aromas and a pinch of turmeric … Flour for Tempura Le Farine Magiche is the only product on the market designed specifically for home use, guaranteed by experience and strict control over the origin of the raw materials. To batter and fry zucchini, aubergines, carrots, green beans, shrimp, squid, cuttlefish, cod, cod and perch as in the restaurant …

For the mixture of desserts, not very refined

Unrefined flour, expertly dried, with sourdough refreshed with Sicilian citrus fruits, perfect for mixing desserts to be fried: Fried Sweets is the flour for Carnival frying such as struffoli, damselfish, chiacchiere, for apple fritters, caramelized fried fruit, it is also perfect for leavened products with brewer's yeast such as San Giuseppe zeppole, donuts, donuts, krapfen, and sweet panzerotti. Thanks to the skilful balance of type 0 and type 1 soft wheat flour, wheat starch and yeast, it guarantees little oil absorption and a light, dry, puffy and well leavened fried food.

Do you just want to bread and fry?

There is flour Flour and fry Le Farine Magiche, a mix based on soft wheat flour, rice semolina, starch and wheat germ that wraps the fried food, puffing it up and making it crunchy, dry and golden. These ingredients in cooking give an extraordinary aroma and flavor. For super fast, but very high quality frying.

The Magic Flours they can be bought in the best supermarkets, or directly in their online store, where the full range is available.

Savory Christmas log: how to prepare it – Italian Cuisine

Find out how to bring a different appetizer to the table that will amaze your guests and take inspiration from the famous French Christmas cake: without cooking, quick and easy, it will leave you time to enjoy your guests

The bûche de Noël is a celebrity Christmas cake, perhaps less popular than panettone and pandoro, but certainly no less popular. If you want to amaze friends and relatives during the Christmas Eve dinner or the lunch on the 25th, why not replace the usual starters with a salty Christmas log? Quick and easy to prepare, it will make you look great with your guests at the time of the initial toast.

What is the bûche de Noël?

The Christmas log in its sweet version is a soft dough filled, rolled and then covered with cream or chocolate cream. The exterior is then decorated by drawing the typical grain of the wood, so as to look like a small log ready for the fireplace. The dessert was born after World War II, but refers to the North European tradition of burning a log of wood in the fireplace on the evening of Christmas Eve.

The salty Christmas log: how is it prepared?

It's about a recipe without cooking, also perfect for a dinner organized at the last minute to exchange greetings. The cookie dough is replaced with the sandwich bread, while ganache creams are used instead spreadable cheeses, Russian or capricciosa salad, cured meats, salmon, pickled or in oil, vegetables. The shape and external decoration do not change, reminiscent of the wooden log.

The recipe for the salty Christmas log

To prepare the salty Christmas log, spread a sheet of cling film on the table and place it on top five slices of bread for long sandwiches (or 10 normals, forming a rectangle). Make sure that the edges of the bread overlap slightly and then flatten the bread with a rolling pin: in this way the slices will also weld together.
Stuffed now the Christmas log with the chosen ingredients, for example robiola, slices of smoked salmon and rocket and helping you with the film gently roll the bread. Squeeze the roll and let it rest in the fridge for at least ten minutes, before cutting a piece of about 5 cm, which will form the branch that starts from the stump.
Cover now both rolls with a layer of robiola or mayonnaise and place the sprig on one side of the salty Christmas log, making it adhere well to the other. Trace the grain of the wood with the help of the tines of a fork and decorated with chopped hazelnuts or toasted almonds – or with a Christmas decoration, even in edible – to give a touch of color to your "snowy" log. Let it rest for about an hour in the fridge before serving: you will have plenty of time to take care of the gifts.