Tag: stew

the beef stew that conquers – Italian cuisine reinvented by Gordon Ramsay

The Beef stew it’s a delicious second course and substantial, characterized by a long culinary tradition, which has its roots in the cuisines of different cultures. The dish, based on chopped beef chopped and cooked slowly with vegetables in a rich sauce, has gained over time a prominent position in international gastronomy. Its origins can be traced to numerous traditional cuisines, but its popularity is particularly evident in those Europeans, especially in Italian and French cultures. The preparation process involves the use of pieces of meat from well-developed muscle partsas the thigh or the shoulder of the cattle.

These cuts, characterized by a greater presence of connective tissue, are ideal for slow cooking, as prolonged heat promotes softening. The vegetables used vary depending on regional and personal preferences, but commonly include onion, carrot and celery, enriching the sauce with natural flavors and the meat with an enveloping consistency. This happens thanks to the long and slow cooking at low temperature. Furthermore, this dish has great versatility, so it can be served on different occasions, although it would be preferable in the colder seasons, when a comforting and nutritious meal is particularly welcome, or on party tables. Give your diners an extraordinary culinary experience and make this happen Beef stew. You will not regret it!

Recipe Borlotti and spinach stew with taleggio cheese – Italian Cuisine

Ingrediants

400 g rehydrated borlotti beans
250 g leaf spinach
150 g taleggio or other soft cheese
100 g leek
homemade bread
sage
thyme
tomato concentrate
fresh chili
extra virgin olive oil
salt
pepper

Duration: 1 h 45 min

Level: Easy

Doses: 6 people

For the recipe of the borlotti and spinach stew with taleggio cheese, pour the beans into a pressure cooker and add the water to cover them with two fingers. Close with the lid and turn the flame on to maximum; when the pot whistles, transfer it to the smallest stove and continue cooking for another 12 minutes, with the heat at low. Cool the pressure cooker under running water, open it, salt and pepper the beans and let them rest for 10 minutes.
Cleanse leek and cut into small pieces. Fry it for 10 minutes over low heat in a saucepan with 1/2 red pepper slices, 60 g of oil, 1 tablespoon of tomato paste, 5 sage leaves and a pinch of salt. Add it to the beans and let them simmer for 50 minutes, then turn off and let them rest.
Reheat a pan with a drizzle of oil and brown the spinach leaves, a few at a time for a couple of minutes, seasoning with salt.
Cut diced three slices of homemade bread and brown them in a pan with a drizzle of oil, a pinch of salt and a sprig of thyme, until golden and crunchy.
Cut taleggio cheese in ½ cm thick slices; remove the crust and cut the slices.
Transfer the beans in an ovenproof dish, place the sautéed spinach on top, collected in tufts, and the pieces of taleggio cheese. Bake at 180 ° C for 3 minutes.
Remove from the oven, complete with the crispy bread cubes and serve.
To recover: it is a recipe that does not produce waste and lends itself to using recycled bread and small leftovers of cheese left in the fridge, to be cleaned and melted in the stew.

Recipe: JSauro Ricci, Photo: Riccardo Lettieri, Styling: Beatrice Prada

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Loin stew, sausage and creamy celeriac with Roquefort – Italian Cuisine

Ingredients for 4 people

1) Cleanse celeriac, cut it into small pieces and boil it in salted water for about 8-10 minutes. Cut the meat in chunks, flour them And brown them over high heat in a pan with a drizzle of oil and butter until golden brown. Salt.

2) United the luganega in chunks and let it brown. Jumbled up with a wooden spoon, then wet with the broth and add the drained and dried celeriac. Adjust of salt and pepper.

3) Add the crumbled roquefort e make it melt, stirring with the spoon. Reheat 1 cm of oil in a saucepan e fry yourself sage leaves; remove them from the oil as soon as they are crunchy, dry them on kitchen paper and crumble them. Serve the stew sprinkled with sage.

Posted on 01/01/2022

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Ingredients for 4 people

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