Tag: secrets

recipe and secrets to cook them to perfection – Italian Cuisine

recipe and secrets to cook them to perfection


Crunchy, sweet and consistent. The perfect sautéed courgettes in our opinion.

The sautéed courgettes they are a classic side dish that can accompany any dish.
But what is the perfect recipe?

Excellent zucchini in a pan must answer some requirements:
– they must be crunchy and don't let go
desserts and don't love
consistent in the right place
– must not absorb too much oil
Of course, it also depends a lot on the tastes because someone likes zucchini cut into thin slices that almost become a cream in cooking, while others prefer to keep the pieces large enough.
We advise you to cook little and with a lively flame because they keep their taste and consistency.

The recipe for sautéed courgettes

First choose some courgettes that are not too large and elongated shape.
The spherical ones are more scenic and lend themselves better to be stuffed instead of cut and cooked in a pan.
The best zucchini are the small ones and with the courgette flower, the fresh ones of the season of course, but you will also get good results with the slightly larger and dark green zucchini.
After having them wash and cut into four parts lengthwise by removing the ends, remove the seeds, but do not throw them away because they are used to flavor soups and soups. You can also leave them, but during cooking they will soften a little and lose water.
Prepare a sauté with a finely chopped onion and extra virgin olive oil and then cook them courgettes cut into cubes more or less the same size.
If you don't eliminate the internal seeds, cut the courgette with washers thick enough.
Someone adds the garlic to the onion and others the shallot, others cook the courgettes only with the garlic, but it depends a little on the result you want to get. Onion is always the best choice in our opinion.
At the beginning of cooking, keep the heat lively and sauté the courgettes continuously until they are browned.
At this point you can lower the flame and continue the cooking with a lid, or eat the zucchini still very crunchy.
At the end of cooking add salt and fresh parsley cut with a knife, but also basil and mint in summer.

Water yes or no?

Someone adds zucchini water to soften them during cooking.
It is not done and it is not necessary unless you prefer it very soft consistency of this side dish.
The courgette simply cooks with a little oil in a non-stick pan releasing its own liquids therefore do not add anything else, neither water nor broth, nor wine, unless it is specifically requested by some particular recipe.

Ideas with sautéed courgettes

With this side dish you can prepare many other recipes such as one zucchini omelette or also a first course based on pasta, cereals or couscous or you can stuff it a pocket of meat or a roast or accompany a baked fish.
Always with the sautéed courgettes you can complete a risotto, maybe adding some shrimp, or making some meatballsand or cottage cheese perfect for children.
And for an aperitif, an appetizer, a picnic or an improvised snack a savory pie quick and easy with brisè pasta, ricotta and courgettes.
If you want to serve them as a side dish by enriching them a little. you can cook them along with aubergines in chunks or a carrots and potatoes, both in the oven and in a pan.

In gallery discover some ideas for using sautéed courgettes in your dishes.

The 5 secrets for the perfect noodle – Italian Cuisine

The 5 secrets for the perfect noodle


Pasta measurements, pastry board, egg-flour proportions, drafts: here's how to make noodles at home without making a mistake

Put the hands in dough dispels the mood and brings back the calm. An excellent excuse to try your hand at the homemade preparation of one of the most famous Italian pastas in the world, typical of Bologna: his majesty, the noodle.

I'm not just a fresh pasta shape: the tagliatella is a real institution, so much so that the Confraternity of Tortellino, together with the Italian Academy of Cuisine, in 1972 deposited the original recipe of the "Bologna Tagliatella", which must be served strictly with the Bolognese sauce.

Curious to know what i am secrets for the perfect noodle? We will reveal them below, together with the recipe authentic. In the gallery, however, we give you some tips for the condiments and not only.

1. Attention to the measures!

The measurements of the perfect tagliatella are filed with the Bologna Chamber of Commerce and are: from raw it must correspond to approx 7 mm wide (i.e. equal to 12270th part of the Torre degli Asinelli), while after cooking, a 8 mm. As for the thickness, it has not been specified, but experts in the sector argue that it should be among the 6 and 8 tenths of a millimeter.

2. Get the wooden pastry board

To work the dough, just any shelf is not enough: to make it perfectly homogeneous and smooth, you need a wooden pastry board with a rough surface, more suitable for pulling the dough than on a smooth surface.

3. Beware of eggs

The proportions of the ingredients are important: you just need to an egg – the eggs must be fresh and at room temperature – every 100 grams of flour.

4. Beware of flour

In the choice of flour you can have a say: you can opt for 100% white, if you want a fine consistency or with a presence of semolina flour, if you want a coarser consistency.

5. No to drafts

Pay attention to where you start to work the dough: air currents that can dry the dough should be avoided.

How to make egg noodles

Ingredients

To make the tagliatell, you need to get: 300 g of 00 flour, 3 fresh eggs at room temperature, semolina to taste, salt to taste.

Method

On the wooden pastry board, create a fountain with flour and in the center, open the eggs, adding a pinch of salt. Begin beating the eggs with a fork, mixing them with the flour and bringing it from the edges of the fountain to the center. As soon as the eggs have absorbed a little flour, continue kneading by hand for at least 10 minutes, pulling the dough in every direction and making it elastic.

Once the dough is homogeneous, create a ball and put it to rest, at room temperature, by wrapping it in plastic wrap for half an hour. Now, roll out the dough on a pastry board with the help of a rolling pin, until you get a thickness of about 5 mm. If you don't have a rolling pin, you can also use a pasta machine.

Once you have obtained the dough, divide it into many regular rectangles, to be folded into three parts, sprinkling them with semolina, to prevent them from sticking on themselves. Now you can cut the roll of puff pastry at regular intervals of 7 mm. Once the pasta has been cut, remove the noodles obtained by separating them. Here they are, ready to cook and then season with Bolognese sauce.

the recipe and the secrets – Italian Cuisine

the recipe and the secrets


Chicco Cerea, live with our director Maddalena Fossati, told us about her soup during the #oradicena appointment. There he is!

Chicco Cerea it needs no introduction, but for those who did not recognize it in our direct yesterday #dinner time on Instagram, he is one of the famous Cerea brothers who have conquered with their restaurant Da Vittorio three Michelin stars and an infinity of palates. During the new appointment (every day live on Instagram at 17.30!) With our director Maddalena Fossati, he told us about the Bergamo field hospital project for which he will be engaged with his staff to support the city during the Coronavirus emergency during this period of forced closure of his restaurant.
And just because he spoke to us from home, we took advantage of his precious time by asking him for some culinary advice. For example: How does a three Michelin star chef like Chicco Cerea make risotto? It all starts with the broth!

The broth of Chicco Cerea

How can we make a risotto that reflects the Da Vittorio style? What are your tricks?

For me risotto requires a good broth. The basis is meat, fish or vegetable broth.

How do you make a good vegetable broth?

To prepare it I take lots of vegetables like carrots, celery, onions, celeriac… I go to toast, add a bunch of smells made with leek tied with fresh spring onion, stalks of parsley, a few basil leaves, and a few sprigs of thyme, cover with water and boil for at least a couple of hours. I filter the whole thing, do it again same operation with fresh vegetables and let this broth macerate in the new vegetables for at least an hour, an hour and a half. Then I filter it to obtain a very sweet and fragrant result.

And the meat broth?

The meat broth is prepared with cold water, a piece of beef as a priest's hat, baby walker, belly, lots of vegetables also here as carrots, celery and onions, a little salt and it is boiled for at least three hours. It must be foamed continuously, the color must result light pink, never too dark.

Going back to risotto, which wine do you think is needed to blend it? Or is it out of fashion?

Everyone on risotto has its own theories. The wine must be chosen according to the recipe, it can be a dry white, a sweet white, a red, a wine moved as sparkling wine or champagne for a risotto with the bubble. I honestly don't mind spraying the risotto with wine. There is an old saying that says "rice is born in water and dies in wine" the important thing though, whatever wine is used, it is to evaporate it completely. There are some basic steps to prepare a good risotto.

The rules of the risotto of Chicco Cerea

  1. The choice of broth
  2. The choice of rice. I use Carnaroli, because I am fond of this rice and I am very comfortable with this rice that keeps cooking well.
  3. The roasting of rice which must be toasted without coloring or burning
  4. Sprinkle it with white or red wine, making it evaporate completely to leave only the scent and eliminate the acidity.

What to say? Thanks to Chicco Cerea for participating in our direct Instagram #oradicena. We look forward to seeing you tonight on our Instagram profile with a new appointment. Spoiler: our Maddalena Fossati will connect with Davide Oldani, the king of POP cuisine! We are waiting for you to talk together about good food and to give voice to the questions you want to ask the great cook. See you tonight!

Cover photo: Instagram @davittorioristorante

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