GORDON RAMSAY RECIPES

A simple recipe, told on Instagram to be able to replicate it at home in these quarantine days. Like? With lots of butter!

"Staying at home after so many years of uninterrupted work is really strange": today at the#Dinner time, the appointment in live Instagram by the director of La Cucina Italiana Maddalena Fossati is with the chef Eugenio Boer which explains his current mood. At home with Carlotta, his fiancée and master of his Milanese restaurant Bu: r, they walk their little dog and every day they post gods video on Instagram offering simple recipes: "We thought of doing this content to keep people company and give some advice for cooking at home".

Wiener Schnitzel with red potatoes and lots of butter

So what are you going to cook tonight? The director urges him. "We will make some Wiener schnitzel with red potatoes. The chicken steaks we bread them with del dry bread coarsely grated and cook them in butter watering them continuously. Cut the potatoes into slices keeping the peel and sauté them in a pan where we melted abundant butter. We season with salt, herbs and curry. During cooking we must always add butter to keep the temperature constant and not to burn it. An alternative is to blanch the potatoes first, drain them, dry them and then sauté them in the pan with the butter ".

In search of truth, in search of Italy

And why not, butter could make it tastier too a simple toast, the salvacena, or rather, the chef's favorite comfort food: “We brown the sandwich bread with butter, we will make it with good fontina and quality cooked ham. What more could you want? ”. But what is the recipe for starting after quarantine instead? “People will go looking for the truth, of everything that is done with the heart and with the desire to make people feel good, from coffee to bar to gastronomic dinner. For a long time nobody will come from abroad and nobody will leaveItalytherefore we must enhance what we have and which we all envy, we rediscover our land, our biodiversity, our abilities ".

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Carbonara and vegetarian schnitzel: we identify their characteristics and discover how to prepare an alternative without using meat

How to prepare one bacon and egg or one vegetarian cutlet? We know, to say so is almost blasphemous, but the trend to revisit classic dishes of the vegetarian tradition, replacing the meat with vegetables or vegetables, should not be underestimated.

For those who are not content to simply call them "pasta with vegetables and eggs" and "fried breaded vegetables", here are the tips of La Scuola de la Cucina Italiana to make vegetarian dishes as close as possible to the carbonara and the schnitzel.

The first thing to do is to identify them strengths and understand how to replicate them.

Vegetarian carbonara: browning is everything

Pumpkin, broccoli, cauliflower, savoy cabbage, zucchini, peppers, celeriac, Jerusalem artichokes. In place of the pillow we can use any vegetables, obviously following the seasonality of the ingredients: the most important thing is that it is very consistent, to get as close as possible to the crunchiness of roasted bacon.
The fundamental step will therefore remain the searing, to be done strictly in the pan with the oil, so as to make the vegetables crunchy, but above all more tasty.

Once the vegetables are browned, we can add the pasta to the pan, to finish cooking, and add the egg mixture (or just egg yolk), pecorino and pepper only outside the fire. An egg each is the recommended amount.
If you use softer vegetables, such as aubergines, or mushrooms for example, the advice is to add them only at the last moment, to maintain consistency.

To learn the secrets of classic carbonara, we look forward to the Regional Cuisine course: Lazio.

Vegetarian cutlet: a perfect breading

To deceive guests with a vegetarian schnitzel it is important not to mistake the breading.

Also in this case they are preferable vegetables more consistent and callose, such as pumpkin, celeriac, eggplant, porcini mushroom or cardoncello, potatoes or zucchini, cut into slices of at least 1 cm. To be sure to reach the right internal cooking, you can blanch the vegetables in boiling salted water for a few minutes so as to finish cooking only during frying. This procedure is not recommended for mushrooms or aubergines, because they would absorb the water.
Alternatively you can use a mix of legumes to taste, potatoes and breadcrumbs smoothies, making sure to create a well-compact dough.

As we said, the prerogative of a cutlet is the breading: the classic one is made with flour, egg and breadcrumbs. The flour is used to create a base, so that the egg adheres to the chosen ingredient. In this case it is even more important, since we use a smooth ingredient like vegetables.
If you also use ingredients that melt during cooking, like cheese, it is useful to make one double breading (the order to follow is: flour-egg-bread-egg-bread). In this way the breading will be thicker and no liquids will escape.
To respect the tradition, you can not fry in the clarified butterjust like the perfect one Milanese cutlet (to be discovered at the Milan course in the plate).

See the complete schedule of our courses here.

Texts by Alessandro Pirollo

Gordon Ramsay Recipes

Tag: schnitzel

Wiener Schnitzel with red potatoes by Eugenio Boer – Italian Cuisine