Tag: second course

Deep omelette: the infallible recipe – Italian cuisine reinvented by Gordon Ramsay

You don’t know how to do one deep omelette, the kind that are beautiful to look at, and that you can eat with your eyes? Read here: in this article we will reveal many tricks to avoid making mistakes. But let’s start from the basics.

How to make an omelette

To make a deep omelette you need to use a lot of eggs. It seems like obvious advice, but it isn’t.
Alternatively, make an omelette in a very small pan.
Once the quantity of eggs has been established, considering that the portion per person for an omelette is 2 eggsdecide whether you want a normally soft omelette, but not too thick, or a compact and thick omelette.

Before we talk about the thickness of the omelette, you know how to make one perfect omelette?
The perfect omelette doesn’t need to be beaten a lot, the eggs simply need to be mixed with a pinch of salt and pepperlittle parmesan, if you want, and milk, optional. Simply use the fork, never the whisk. The result should not be a whipped egg, but simply mixed roughly.
Pour the mixture after adding a drizzle of extra virgin olive oil into a hot pan.

For a classic omelette wait for the base to solidify and after a few minutes turn to the other side using the lid.

To make one deep omeletteinstead, proceed as for the scrambled eggs. At the beginning, mix everything a little on the heat and gradually as the eggs take on consistency, let them compact again and then, once the right thickness has been created at the base, let them cook for a couple of minutes and then always turn with the help of a lid.
This procedure will give you a deep and well-cooked omelette, although you may have some problems flipping it, especially if the pan is large, because the eggs have been mixed. But we invite you to try because the result is excellent.

How to make a tall and compact omelette

Another solution to obtain a high omelette is the cooking in the oven, always with lots of eggs, or with a pan that is not too large. Cooking in the oven will make the omelette drier and taller and you won’t risk breaking it because it will not be necessary to turn it.
It cooks in approx 10 minutes at 180° and the thickness can be about 4-5cm.
You can also enrich it with ricotta for a result similar to a rich, very tasty pie that can be cut into cubes.

Omelette with vegetables

Another solution, if you love a deep omelette, is to enrich it with lots other ingredients, like vegetables for example. Cook a good amount of vegetables in a pan or in the oven and then mix them with the beaten eggs and sauté everything in the pan or in the oven.
You can try the omelette with onions, which has an intense and sweet taste at the same time and can also be enriched with cubes of bacon. Or an omelette with sautéed courgettes, flavored with aromatic herbs such as mint and basil.
If you love omelettes with potatoes, you can’t help but try the classic Spanish tortilla, which is nothing other than a deep omelette with potatoessliced and previously fried.

Omelette with cheese and cold cuts

Another way to make the omelette nice and tasty is to enrich it with cheeses and cold cuts. We have already suggested the ricotta which makes the omelettes compact and tasty, but you can also use the semi-mature cheese which will partly melt during cooking and partly not, making the final result truly delicious.
As for cold cuts, you can include them in any omelette, because they go well with everything and add depth.
And how do you see an omelette with fish? Pairing tuna and onion absolutely worth trying in our opinion, as is the omelette with smoked salmon and the ricotta.

Recipes for making excellent omelettes

the definitive recipe | The Italian kitchen – Italian cuisine reinvented by Gordon Ramsay

Already on your menusroast veal? On special occasions everyone goes in search of the perfect recipe to make a great impression without too much effort and the roast is always an excellent idea and here we want to reveal how to prepare a fantastic roast veal without stress.

Meat for the roast

Let’s face it, the secret of a good roast is all in the meat.
If you choose the wrong cut, no seasoning and no cooking will save the recipe.
Because preparing a roast is actually very simple, you just need to follow a few instructions and a few steps, but the choice of meat is fundamental.
So, if you are not an expert in the matter, rely on a good butcher and ask for the rump, given that it is very tender and with a rather rounded and uniform shape, or the walnut, tail or silverside cut.
Pay attention to grease, it is one of the most important parts to evaluate when purchasing. The meat must have some for a perfect result.

The golden rules for a good roast

Weight
What is the right weight per person? Consider that for four or six people the ideal weight ranges from 600 g up to approximately 1 kg of meat.

Browning the meat
You cannot cook the roast directly in the oven. The meat goes first in the pot browning each side well. Once the entire external part is well “sealed”, you can move on to cooking in the oven.

The temperature of the meat
You have to take her to room temperature. You cannot cook the piece of meat for the roast cold, straight out of the refrigerator.

Cutting
The meat, once cooked, it must rest before being cut It’s served.

After these premises, let’s move on to the recipe.

Roast veal recipe

Ingredients

600 g of veal for roast
1 stalk of celery
1 large carrot
1 onion
1 glass of white wine
extra virgin olive oil (or a knob of butter)
rosemary to taste
sage to taste
Salt and Pepper To Taste

Method

Bring the meat to room temperature if it has been stored in the refrigerator.
Then brown it in a pan with oil or butter, or both, and the chopped vegetables and when it is well sealed, blend with the White wine.
Let the alcohol evaporate and then transfer the meat to a baking tray with the vegetables and cooking sauce.

Add rosemary and sage and cook in a fan oven at 180° for about 45 minutes.
Obviously cooking times change if the weight of the meat is greater.
Baste the meat often with the cooking bottom and, once ready, remove it from the oven, season with salt and pepper and wrap it in aluminum foil for 30 minutes.

Keep the seasoning for later. You can blend it to add it to the dishes slices of meator use it crudely.
Once cooled, the meat goes cut into fairly thin slices. It should be slightly pink, but not raw, in the center.

If you have a kitchen thermometer, consider that the perfect cooking of the heart is at 68-70°.
An important tip: never use a fork to prick the meat to release the juices.

Roast veal with apples

A very interesting and perfect variant on special occasions is roast veal with apples, which should be added directly into the oven after browning, alone or with potatoes.
Which apples to choose? They’re fine golden apples or even small, tasty apples, the important thing is to keep them with the peel.

Roast with potatoes

Perhaps there is no recipe that conveys the idea of a family celebration more than roast with potatoes.
To prepare it, follow the previous procedure exactly.
When cooking the meat in the oven, add some potatoes, slightly blanched and cut into pieces, or some new potatoes small with peel.
And one also goes very well with potatoes clove of garlicso don’t forget it.

Scroll through the images for other useful tips for preparing roast veal in the oven:

Squid salad recipe with lemon and rocket – Italian cuisine reinvented by Gordon Ramsay

THE totani I am clams which can be used for the preparation of various courses, from a salad enjoyed as an appetizer or main course to a second course based on Stuffed squid.

Unlike squid, squid are less valuable and cheaper and this makes them perfect, for example, for a light lunch prepared at home.

For the cooking squidour recipe suggests covering them in cold unsalted waterto boil them for 10 minutes from boiling and, once cooked, to let them cool in their broth.

To enjoy them in salads, the squid bodies should be cut into rings, while the tentacles should be chopped. Add them to the rocket, olives, lemon, season and serve!

Here is a tasty and light dish also perfect for those who are… diet!