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How to make risotto: ingredients and steps of the perfect recipe – Italian Cuisine

How to make risotto: ingredients and steps of the perfect recipe


The whole world envies us the risotto! And the first course more elegant than Italian cuisine and, on closer inspection, it is not just a recipe but one cooking technique articulated which, over time, has also undergone some noteworthy evolution. Knowing the ingredients and preparation steps allows you to apply them to countless variations. Are you ready for a review of the rules salary for top risotto?

Let's start with the 8 short steps to make a perfect risotto.
1 You do the sautéed in oil or butter (if required).
2 Yup tough sautéed rice, in fat alone or dry.
3 Yup fades possibly with wine (or other liquid), letting it evaporate well.
4 You start to pay the boiling broth, one ladle at a time, mixing well after each addition.
5 Another broth is added only after the previous one is consumed.
6 It goes out, the ingredients are combined for the creaming and blends well.
7 It adjusts if necessary salt.
8 You put the lid and wait a couple of minutes before serving.
This, to make it simple. To find out more, read the next in-depth paragraphs!

Rice
We can only start from the main ingredient. Indeed, the Ingredient, with a capital letter! We speak of course of the rice. The suitable one has grains that they keep cooking well, which do not break and keep an al dente heart. At the same time, they have to release the right amount of starch necessary to create the creams, the creamy component that binds the risotto. The famous correspond to these characteristics Carnaroli, Arborio, but also Bold And Rome: all qualities with long and large grains, are part of the category of superfine, the finest Italian rice. In particular, Carnaroli absorbs flavors well without "sagging": thus, it arrives on the table tasty and with the ideal texture. The Vialone nano: the grains are smaller (it is in fact a semi-fine), but capable of maintaining the right consistency. In addition, it has cooking times a few minutes shorter than superfines, a reason that makes it appreciated in many professional kitchens where espresso risotto can create timing problems. About times cooking: those of the risotto go 14 to 18 minutes, calculated from the first addition of liquid.

The pan
Not a high and narrow casserole, not a low and wide pan, but the right middle ground: for the risotto we use a pan preferably a straight walls, tall but still shorter than the diameter of the pot. The right materials need to distribute heat as well as they do copper And aluminum. The bottom must be thick to prevent the rice from sticking. For the same reason, good saucepans are also suitable non-stick.

The sauté
Here the question is: yes or no? And the answer is: it depends. Let's start with the most codified recipe that involves basking in the fat (typically butter, but also oil) a finely chopped onion or shallot before adding and toasting (see) the rice. This technique presents a problem: the chosen bulb must cook over moderate heat to remain soft and not take too much color. While the rice must be toasted over a decisive heat. Here then the two operations can be performed separately. So, you can make the sauté in a pan, toast the rice in another, then combine the two bases and proceed with the recipe. Columbus's egg is the technique devised by the master Gualtiero Marchesi, that of the so-called "Sour butter": in practice, a butter flavored with shallots and white wine, then filtered in order to preserve only the fat part, which is not used at the beginning but added only at the end, during the creaming phase (see). However, if you are part of the sautéed team, make sure that shallot or onion are good chopped, into pieces smaller than a grain of rice.

The roasting
Selected with great care, the rice must be treated with all the necessary precautions. During the execution of the recipe, each step aims to enhance the raw material. Starting right from the roasting, which allows in a certain sense to "seal" the beans and guarantees the seal of their "soul". This step is done by pouring the rice into the pan very hot and stirring the beans until they become translucent, almost transparent, and “sing”, that is, they creak slightly. The phenomenon is more evident if, as tradition dictates, the roasting is done in fat, in which the rice sizzles happily. However, more modern and light recipes have taken to toasting dry, simply in the pan well heated over the flame. To test if the rice is hot at the right point, you can bring your hand closer a few millimeters away (without touching it, so as not to burn yourself): you should feel a strong and almost unbearable heat that makes you lift it quickly! A pinch of salt combined in roasting, it immediately adds flavor to the beans.

The nuance
For shade it means the addition of an alcoholic liquid, in general White wine, to "turn off" the roasting. Today, many prefer to avoid this step and start directly with the broth to avoid that the preparation retains aacidity too strong. The risotto "alla Marchesi" itself is toasted and cooked by skipping this phase (the wine, evaporated, smells its sour butter). Other cooks continue to appreciate the notes, including aromatic ones, that wine brings to the finished dish: if you are among them, it is important to completely evaporate the alcohol, until the nose no longer perceives the scent.

The broth
The broth more suitable for earthen risotto is light but not completely lean: that of chicken it is a winner for the most classic Lombard recipes, while in robust Piedmontese risottos, such as the one with Barolo, it is also used beef. The broth vegetable it is however indicated in vegetable-based preparations such as risotto alla trevisana. The base of the sea ones will instead be a comic book, perhaps prepared with the scraps of fish, crustaceans and molluscs used to enrich the dish. Purists (including many haute cuisine chefs), who love to enhance the natural taste of the finest varieties to the maximum, "pull" the rice with plain water. Whatever liquid is chosen, the important thing is that it is boiling, kept on a stove set to the minimum next to the pan in which the rice is cooking. One ladle is added at a time, turning always after each addition without leaving "dry" beans on the sides of the pot. The former is expected to be consumed before joining another. It is preferable that it is not salty or is only slightly salty: both because other components of the dish, such as sausage, could be, and because a cheese is often combined during the creaming phase, which naturally brings flavor. Many have doubts about the quantity necessary: ​​generally, a measure of broth is calculated that corresponds to about 4 times the weight of the rice, abundant if you prefer on the wave, that is soft and creamy. Better to have a little more than a little less!

The additions
Depending on the recipes, there are ingredients that you bring immediately, starting from the sautéed, others that are just added before the first ladle of broth, others that are cooked apart from and / or join in the middle, still others in the end… To orient yourself, you need to consider dimensions, quality, quantity and times of cooking. Here are some examples. Not an overdose of sausage shelled, you can bask with the onion before toasting the rice, but if it is very, or very fatty, it is better to brown it separately and add it to the risotto. Pumpkin cubes, artichoke slices or others vegetables they are preferably combined with already toasted rice so as not to “interfere” with this process. THE shrimp they scampi they are still put raw only a few minutes from the end: to give flavor to the dish, you can use theirs scraps (heads and shells) for the fumet or to flavor the sauté, eliminating them before adding the rice. The saffron it dissolves in the last ladle of broth otherwise, during the long cooking, the aroma evaporates. The herbs they perfume the crucible bottom but are removed almost immediately, to prevent the leaves from dispersing in the rice and ending up under the teeth.

The creaming
It is the final stage of preparation, which takes place strictly with the fire off: it is creamed by combining one or more fatty ingredients, which are mixed until perfectly dissolved and amalgamated in the risotto. There classic creaming and with butter (also “acid”, like that of Marchesi) e parmesan grated. Butter has to be cold, just removed from the fridge: the thermal shock, which develops in contact with the heat of the rice, creates the magical "cream" that wraps the grains and binds the plate. The variations are endless. Others can be used grated cheeses like parmesan or Lodi, creamy like taleggio cheese and gorgonzola, fresh such as goats and robiole. Instead of butter, oil is of course allowed, especially suitable for delicate recipes from the vegetable garden and the sea. At the end, it is a must to taste so as to adjust, if necessary, with salt.

The rest
It takes place immediately after creaming: the pan is covered with the lid and the risotto is left to rest a minute or two, during which the creams and flavors settle. Before serving, it may be necessary to add a little more broth to the rice: did you remember, right, that you had a little more available?

How it is served
Risotto all'onda, slow and creamy, should be served in flat plate, pouring it in the center and spreading it with light strokes of the palm of the hand on the external bottom. If you like it more sustained, you can serve it in a holster or even in shape, with the help of a pastry cutter. It's time to go to the table and … good risotto for everyone!

February 2022

Aperitif at home in 3 steps – Italian Cuisine


A nice atmosphere, something to munch on and an Aperol Spritz: the most loved ritual by Italians is organized at home. In a few gestures and paying attention to details

The day is over, you can finally dedicate yourself to yourself! Aperitif time means this: "unplug" after hours of work or study, celebrate a busy week, chat with a friend or dedicate time to the couple. It is really a "happy hour"And entered our lives as an irreplaceable ritual – if breakfast is the most important meal of the day, the aperitif is certainly the most carefree, an appointment that can be organized even with just two glasses and something to tease. Before dinner, or extending it enough to replace it, an aperitif is a perfect time for to relax and enjoy a moment of tranquility within the walls of your home, where you can sit on a comfortable sofa, you choose the music you prefer and you can surround yourself with everything you love most. 3 simple steps are enough to make it perfect, here are:

Theme evening
Movie night in front of the TV? Popcorn is a must, perhaps slightly spiced or sprinkled with cheese. Want to chat in peace? A nice tray and some simple but creative canapés. Romantic date for a couple? Choose a nice dress and perfume the room in a pleasant way. Whatever the theme, we give you some suggestions to make your aperitif perfect: arrange everything you need on a table and pay attention to details, from the lighting to the background soundtrack. It takes a few minutes to create a little magic right in the intimacy of the living room.

To drink: the most loved aperitif by Italians
It is ready in 5 minutes and is the perfect cocktail to receive because everyone likes it and is easy to prepare. Get plenty of ice in the freezer and a few other ingredients available everywhere: Prosecco, Aperol, soda or very sparkling water and an orange. Aperol Spritz it is ready in a few simple steps: fill a wine glass with ice, pour three parts of Prosecco, add two parts of Aperol, complete with one part of soda and garnish with a slice of orange. Voila, your Aperol Spritz is ready!

To eat, home-made or delivery?
Prepare something delicious to eat, to be served in single portions, good at room temperature and to be easily nibbled with your hands … or with two chopsticks. Aperol Spritz, in fact, lends itself to many combinations with dishes of our tradition, but also to truly original recipes! You can therefore indulge yourself with the preparations of single portions or small ones finger food: wide with cutting boards e seafood appetizers, or even to an ethnic cuisine delivery! They are perfect gods cheeses not too seasoned with dried fruit bread or raisins, rye flour or buckwheat. Also excellent gods cured meat to combine with winter vegetables such as chicory, potatoes or beets. Prawns, cuttlefish, octopus or smoked salmon with citrus fruits and a fresh salad are also perfect with an Aperol Spritz. If, on the other hand, you don't have time or you prefer to order a delivery, you will be amazed at how well Aperol Spritz fits gyoza or Japanese skewers to dip in a teriaky sauce or with a bowl of Chinese tofu spicy and coriander.

Now that you know the three simple steps to prepare a perfect aperitif at home with Aperol Spritz, you just need to put them into practice and enjoy the evening!

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all the steps to do it really well – Italian Cuisine

all the steps to do it really well


Do you want to try to prepare it at home with a result proof of that of the pizzerias by the slice of the capital? Follow the indications of this specification

Who lives in Rome or was there even for a few days on vacation or for work, he certainly had the opportunity to taste one of the delicacies of street food of the capital: the Roman-style pizza in pan. Enjoy it in one of the countless pizzerias by the slice in Rome is certainly ideal, but the pan pizza can also be prepared a home, in the electric oven, with excellent results, as long as certain rules are respected.

The perfect Roman-style pan pizza

The online forum on bread, pizza and leavened products The Brotherhood of Pizza has drawn up a kind of disciplinary for the preparation of the "Authentic high hydration Roman-style pizza in a pan" which identifies the common points of the different recipes and the limits of the possible variables of the preparation.

Some main features listed in the document: the Roman pizza is prepared in rectangular shapes in trays of 60 × 40 cm, it must have one thickness between 15 and 30 mm, homogeneous over the entire surface, without any swelling at the cornice and without areas of greater or lesser thickness or density. Roman-style pizza in pan It shows up dry, not at all greasy, with slight depressions spread over the surface and one very light crust; consistency is light and crumbly under, soft and lightly humid above.

This result is obtained with a 'high hydration of the dough. The amount of water present must be between 75% and 100% of the weight of the flour. But here are in detail all the steps to prepare Roman-style pizza in a pan according to the web community guidelines.

How to make Roman-style pizza in a pan: the recipe

Ingredients

For a 30x40cm pizza pan, you will need: 360 g of specific flour for 0 or 00 pizza (or 306 g of 0 or 00 flour and 54 g of re-milled durum wheat semolina), 290 g of water at 4 ° ( therefore very cold), 7 g of salt, 7 g of extra virgin olive oil, 2.1 g of fresh brewer's yeast.

Preparation

The preparation of the dough of the Roman-style pizza by the slice it requires attention and attention to detail. In a mixer (or in a container large enough for those who proceed by hand), you need to pour the flour, the brewer's yeast crumbled and then the salt, starting to mix. Only later must it be necessary add 75% of the water at 4 ° (equal to 217.5 g) and begin to work the dough carefully, until it is stringed.

The dough is "strung "When it comes off the walls and bottom of the mixer and results compact, smooth and elastic. Only when the dough has these characteristics can you add, little by little, the remaining part of water (always at 4 °), waiting every time that the pizza dough has completely absorbed the remaining amount of water.

There leavening of the Roman-style pizza pan must take place in fridge, in an airtight container with oiled walls for about 44 hours at a temperature of 4 °. First, however, it must rest in the same container for a variable period of time a room temperature. Again, the timing is precise: half an hour if it will rise at a temperature between 24 and 26 °, 1 hour if it is between 21 and 23 °, 1 hour and a half for temperatures between 18 and 20 °.

Once the leavening is complete, the called phase begins forming. The dough is then poured (without touching it) on one baking tray with flour and the dough is formed, dividing the pizza dough into several parts. The shaping must be done with a series of 3 folds, the classic wallet. We then proceed to the second leavening, called sizing.

L'sizing it is done at room temperature for a minimum time of 3 and maximum of 4 hours and it must be done in a closed container.

Turn on the oven at maximum temperature, possibly without ventilation. Prepare the pan, spreading a thin veil of oil. Roll out the pizza dough in a Roman-style pan on a well floured work surface and shape it in rectangular shape with the only help of the first phalanx of the fingers which must be open and almost parallel to the dough.

During this delicate phase you must seal well the perimeter of the pizza, crushing it without applying too much force but distributing the i gas of the dough over the entire surface.

Then transfer the pizza dough to the pan and season it with the ingredients you have chosen. Cook it for 6 minutes at maximum temperature placing the pan on the bottom of the oven, then lower to 230 ° and move the pan to the central shelf of the oven, adding only at this point the mozzarella cheese. Then finish cooking for another 10 minutes.

Finally take the pizza out of the oven and put it on to dry on a grate to let it cool down for a moment and remove the moisture before eating it.

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