Tag: secrets

Passatelli: the recipe and secrets for perfect success – Italian cuisine reinvented by Gordon Ramsay

THE passatelli, simplicity and goodness, pampering and family. They are one of the most famous and prepared first courses of Emilia-Romagna, of the northern part of the Marche and part of Umbria. Authentic masterpiece of poor kitchenpassatelli are prepared with simple ingredients, recovered with a recipe simple but always an amazing result.

What tool do you use to make passatelli?

There’s a reason passatelli are called that. The name passatelli derives from iron that is used to prepare them, the so-called “pasaden fer” in Romagna dialect, one instrument very similar to a potato masher, slightly convex and with holes in it diameter it must be 4 millimeters. The thickness in fact, passatelli is one of the great secrets to preparing a perfect dish.

In addition to the thickness, the thickness is also very important length of the pasta homemade: it must be more than 4 centimeters and not exceed 6. The ideal seasoning? Naturally a rich man beef brothstrictly homemade.

The ingredients for making passatelli and the pasaden fer

Luigi Morbidelli

Which bread is used to make passatelli?

The better bread to prepare them? A very dry bread, unseasoned and unsalted, like the typical Tuscan fool bread, to be finely grated for a perfect result. This is because Parmesan is already very salty and with particularly savory bread you would risk obtaining a mixture that is excessively rich in salt.

How much parmesan is needed for passatelli?

How much Parmigiano Reggiano to use? Depending on the quantity of passatelli you want to prepare, you need to keep one in mind rule which we could define as golden: the proportion of breadcrumbs and parmesan must be approximately 40 g of each for each egg.

Passatelli: the recipe

Ingredients

120 g of breadcrumbs
120 g of grated parmesan
1 tablespoon of flour
2 whole eggs
1 egg yolk
grated peel of one lemon
salt and pepper

Method

Unite all all ingredients in a fairly large container e.g mix vigorously until you obtain a homogeneous mixture without lumps.
After dividing the dough into several parts, with the help of traditional iron (definitely recommended option) – or a potato masher or a pasta machine – work it with the iron and let the pasta fall onto a tray covered with a little flour. Let them rest in the fridge for about an hour and a half.
In the meantime, you can prepare a tasty meat broth where cook the passatelli. It only takes a few minutes to cook: they will be ready when they come to the surface. They should be drained little by little, with extreme care, perhaps using a ladle perforated and must be served immediately and eaten piping hotsprinkled with a little parmesan and pepper.

Broth but not only: 15 unusual recipes to enjoy passatelli

Fillo dough: history, secrets and unusual recipes – Italian Cuisine

Originally from Turkey, more precisely from the kitchens of the Topkapi Palace in Istanbul, phyllo dough is a highly versatile and delicious ingredient

<! –

send by email

->

Ancient, exotic, mysterious
There phyllo dough, Greek cousin of our puff pastry, has its roots in the past aristocratic it is far. It was created, in fact, in the kitchens of the Topkapi Palace, a Istanbul, in the form of a very sweet baklava (a layered dessert) filled with honey and pistachios intended for the sultan. The name, which in Greek means "leaf", immediately suggests its minimum thickness and all its fragility. Exact deduction, since this type of pasta, whose home preparation is reserved for the most experienced, not only must be pulled to the extreme limit (and even beyond), but is susceptible to air and, if not protected, it dries quickly. In return it offers exceptional versatility, an excellent one taste neutral able to enhance sweet fillings as much as salty, spicy or spicy ones, the possibility of being baked in the oven or fried in a pan and aesthetic results of great effect: with the phyllo it is enough to create a simple spiral, a distracted crumple and the dish is transformed in a precious lace or in a bouquet of roses. Not only that: unlike our pastry, where a substantial stick of butter is part of the ingredients and is rolled with a rolling pin together with the rest of the dough, phyllo contains no fat, which makes it by far the lightest and most digestible pasta in its family.

How should the phyllo dough be treated?
Finally, among the many advantages, the fact that this laborious preparation can be purchased should not be underestimated already ready in some frozen food chains or ethnic specialty shops. Its use therefore becomes quite simple, as long as you take care to thaw the pasta very slowly, even for a whole day, first keeping it in the refrigerator and then at room temperature (for about 2 hours) and grease it with a little oil or melted butter. Also, while carrying out the operations required by the recipe with one or more sheets, remember to keep the others under a damp cloth. You will preserve its freshness and elasticity.

Roses of phyllo dough with dried fruit (doses for 12 people)
Very crunchy, golden at the right point and very sweet. Get yourself: 1 package of filo pastry – 100 g of butter – 100 g of toasted hazelnuts – 100 g of pistachios – 360 g of sugar – peel of 1 untreated orange

First step: for the roses, line the pan with parchment paper. Chop hazelnuts and pistachios e bring them together in a bowl with 60 g of sugar.
Second step: open the phyllo dough on the work surface e keep it blanket with a wet and well wrung cloth. Dissolve butter in a saucepan. Take a sheet of phyllo dough, brush it lightly butter, fold it in half, grease it again and sprinkle the dough with a tablespoon of dried fruit. Curled the dough with your fingers and then wrap it in a turban. Place the turban upright in the pan. Continue in the same way with the other sheets.
Third step: do it syrup. Bring to boiling 300 g of sugar, 3 dl of water and julienned orange peel and simmer for 6-7 minutes. Meanwhile, bake the roses at 200 ° for 30 minutes. Turn off and let it rest for 10 minutes, still in the oven.
Fourth step: remove the pan, generously wet the turbans with the prepared orange syrup and leave to rest for a few hours before serving.

Drink right
The phyllo is more delicate than the pastry, of which it does not have the fat element; to safeguard its crunchiness it is advisable to use light and sparkling wines to keep any greasiness at bay.

October 2021
Daniela Falsitta

Posted on 14/10/2021

<! –

<! – 4 images or sliders < 460 -->

<! – / 4 images or sliders < 460 -->

Incoming search terms:

https://gordon-ramsay-recipe com/recipes-of-italian-cuisine/fillo-dough-history-secrets-and-unusual-recipes-italian-cuisine html

5 simple secrets for making a chef's broth – Italian Cuisine

Five tricks, from the parmesan crust to the temperature of the water, to change your broth forever (even the Christmas one). From beginner to pro level, you need it too

There is always a reason, sometimes more than one, why some of the recipes are better than others. But "no chef secrets", the reasons are very often written in science books. Or now in the new Why don't spaghetti Bolognese exist?A volume (Ippocampo edizioni) that answers hundreds of questions about the kitchen and its tools very frankly, to become aware and improve without having to study as for a doctorate. Of the many why the author Arthur La Caisne he answers there is a section dedicated to broth that is perfect for this period. A broth can really make a difference during Christmas lunch, in fact, but also in everyday life, from the classic risotto to the mistreated soups. So here are five tricks to go from a sad bland broth to a super broth.

Beginner level: umami

The easiest way to improve a broth that doesn't taste much is to add a parmesan crust or a drizzle of soy sauce to the pot. Both will give your broth the famous umami flavor, the savory, which will "push" the flavor without overpowering the others. The result of a single gesture will be more pleasant and tasty.

Amateur level: do not salt

There is a limit to the amount of flavors that can dissolve in water. When the water is saturated it will no longer be able to absorb other flavors. Salting the water at the beginning will prevent the ingredients you put in your broth from releasing all their flavors, leading to a bland and forgettable result. So don't salt the broth and it will be even tastier.

Advanced level: use rich cuts of meat

Collagen po they fero or po they feather. If it is not cooked enough or at too high a temperature it becomes a shoe sole, instead if you are careful, it melts into a tasty, lean cream, which helps to capture other flavors. Do not use fine cuts, you will only waste money and the broth will be much less tasty than the cheap one. The neck, the head, the royal and the white stalk are therefore welcome. Cut them into small pieces to reduce cooking time and favor the infusion of flavors into the water.

Professional level: do not boil the water

As many know, starting with cold water allows you to better extract the flavors from the meat. However, few know that a good broth must cook while remaining between 80 ° and 85 ° degrees. This allows for a better quality of the infusion, because the collagen remains dissolved, the flavors remain sharp and clean, no bitter foams are created that force us to foam it continuously. So, to have a better control of the temperature, better do a lot of it, on the fire to the minimum, with a cast iron or terracotta pot that distribute the heat evenly. Then check it: better to have a real professional thermometer, but failing that, just observe that it makes a maximum of one or two bubbles every now and then. This is the main tip for transforming your broth from a simple accompaniment to an irresistible golden infusion.

Chef level: design the broth according to the dish

Not all broths are the same. Try different combinations and taste them to become real experts. Do you want a persistent broth? Do not degrease it and do not clarify it. Do you want clearer tastes and a cleaner mouth? Microfilter it, let it cool in the fridge and remove the superficial fat with a spoon. Do you want a roasted flavor? Put the bones in the oven at 180 degrees until they brown and then dip them in cold water. Do you want to have a French touch? Also roast vegetables and meat in the oven. Which broth is best, you will decide on the basis of the balance of the final dish. Try it, indulge yourself and your diners will compete for the last spoonful.

Bonus level: Don't waste the broth

The broth does not keep for long. It can be frozen, but there are better options to take full advantage of it. In the Christmas lunch, for example, you can use it with cappelletti or tortellini, then you can use it in cooking the roast and finally reduce it to make it a sauce or sauce. Broth is a very versatile base that can transform even a simple soup into a dish to remember.

Text by Jacopo Giavara, Margo Schachter

What tool do you use to make passatelli?

Which bread is used to make passatelli?

How much parmesan is needed for passatelli?

Passatelli: the recipe

Broth but not only: 15 unusual recipes to enjoy passatelli

Originally from Turkey, more precisely from the kitchens of the Topkapi Palace in Istanbul, phyllo dough is a highly versatile and delicious ingredient <! – send by email ->

Share

Incoming search terms:

Five tricks, from the parmesan crust to the temperature of the water, to change your broth forever (even the Christmas one). From beginner to pro level, you need it too

Beginner level: umami

Amateur level: do not salt

Advanced level: use rich cuts of meat

Professional level: do not boil the water

Chef level: design the broth according to the dish

Bonus level: Don't waste the broth

Incoming search terms:

Originally from Turkey, more precisely from the kitchens of the Topkapi Palace in Istanbul, phyllo dough is a highly versatile and delicious ingredient

<! –

send by email

->