Tag: strong

Italian pasta: the new specification, all the strong points – Italian cuisine reinvented by Gordon Ramsay

There Italian pasta it is universally recognized as the best in the world. And as a quality product, Italian pasta must be protected. The first to think about it were some producers who already signed the label in 1967 Law of purity, a law that determined the quality standards and criteria that must be adhered to – still today – for the production of spaghetti & co. Among the obligations, that to use exclusively durum wheat in compliance with precise analytical parameters, such as humidity, proteins and acidity and the definition of product sales denominations, based on precise reference parameters. Today the pasta makers of Italian Food Union renew their commitment to quality and transparency by adopting a Regulations for the self-regulation of voluntary claims used in pasta advertising communications: “a voluntary process with which Italian pasta producers undertake to provide consumers with increasingly clear information”.

The need for greater clarity

«Pasta makers increasingly use claims on the label or in advertising communications that aim to emphasize some characteristics of the product relating to the raw material rather than the manufacturing process”, he explains Margherita Mastromauro, President of the Italian Pasta Makers of the Italian Food Union. «Many of these claims are either difficult to understand or too generic, sometimes although rarely misleading, for the consumer. Hence the commitment of our members to give a contribution of clarity and opportunity to the use of these claims, with a voluntary discipline aimed at bringing order to an area that goes beyond the rules of law, because it presupposes scientific and technical knowledge specific to the pasta production sector, which only we pasta makers can have and certainly not the institutional legislator”.

Italian family at the tablePavel Horak

What changes?

Every advertising message used to promote pasta must always be inspired by the principles of honesty, truthfulness and correctness with verifiable statements, not deceptivewhich guarantee a added value still present at the time of purchase and consumption, based on relevant scientific data or certifications from public authorities and consistent with the applicable legislation. Consumers, in fact, must be able to make their commercial choices in a free and informed manner. According to a survey from a year ago, many Italians expected new changes in the next 25 years. 59% of those interviewed believed that pasta will evolve to include new types made with alternative flours or ingredients. Furthermore, 52.6% expected more ecological and biodegradable packaging, reflecting a growing focus on environmental sustainability. Finally, 35.4% of Italians were thinking about adding many new pasta shapesfurther expanding the wide range of choices for consumers.

Cavatelli with strong ricotta | Yummy Recipes – Italian cuisine reinvented by Gordon Ramsay

Cavatelli with strong ricotta |  Yummy Recipes

THE cavatelli with tomato and bacon are also called “with strong ricotta” because at the end a spicy ricotta typical of the Murge must be added to the recipe. The sauce is prepared by frying the bacon to which the tomatoes are added and left to cook for 30 minutes. At the end of cooking, it’s time for the spicy ricotta. Here are the steps for cavatelli with strong ricotta.

Neapolitan ragout, slow cooking for strong flavors – Italian Cuisine

Neapolitan ragout, slow cooking for strong flavors

As one of the most beautiful love stories, even that of Neapolitan ragù it starts right in the kitchen, more precisely on a Sunday morning, very early. We are in Italy, in a Neapolitan cuisine, between the scent of food and every delicacy! Yes, that's how it starts, by finely slicing the onion and dipping it into a saucepan with a drizzle of oil until it wilts. Then add the various cuts of meat, the red wine to blend, the tomato sauce and cook very slowly. Yes, for this type of sauce you need intangible ingredients: the weather and the patience.

A Neapolitan tradition
The Neapolitan ragù it is the forerunner for all other dual-use sauces or ragu. Yes, as you well know, once ready, the Neapolitan ragù sauce is used to season a good dish of pasta (better if Neapolitan ziti or broken mezzani) and the meat is served as a main course. Soft chops, sausages and steak cooked in the sauce for 3 hours or more over low heat … the goodness? Its delicacy has also won over two song writers Neapolitan, Eduardo De Filippo who sings its preparation in Saturday, Sunday and Monday And Giuseppe Marotta in the famous The gold of Naples.

The secret is to let the meat sauce "pippiare"
A Campania term that wants to emphasize the dessert sound (don't call it noise!) of the boiling sauce. A slow cooking, to be checked from time to time to make sure that the sauce is not too dry, to turn gently and taste to make sure that it is not lacking in salt, that it is perfect. Yes, because the Neapolitan ragù, like all those that have a double use, have a great one responsibility: they must be tasty to the right point to season the pasta and the meat must be cooked to perfection, soft and juicy.

The preparation of the ragù Neapolitan
A sauce rich in nuances, tradition and passion. Here are the doses for 6 people: 100 g of raw ham fillets, 50 g of salted bacon strips, 1.5 kg of rump or leg of pork, 50 g of lard, 400 g of onions, 2 cloves of garlic, 50 g of bacon, 1 dl of oil, 2,5 dl of dry red wine, 400 g of tomato paste (or 200 g of concentrate and 100 of tomato sauce).

Get ready to lard: take 100 g of raw ham and 50 of salted bacon strips to which you will have to add ground pepper and chopped parsley. Now lard 1.5 kg of meat with raw ham and bacon and tie it to keep it in shape.

Saute: finely chop 50 g of lard, 400 g of onions, 2 cloves of garlic, 50 g of bacon, put the mince in a saucepan with 1 dl of oil and fry over low heat. As soon as it starts to sizzle add the meat, close the lid and brown it on all sides, turning it from time to time.

A secret: browning the meat on all sides allows you to seal all the pores so that it does not lose all its liquids during cooking and that it can remain soft and juicy.

When the onions are golden brown, open the lid and add little by little 2.5 dl of dry red wine. Leave uncovered until the wine evaporates (this will take about 2 hours) and the meat will continue to cook in its own fat. Carry on slightly raising the fire.

At this point, add 2 tablespoons of double tomato concentrate, do it fry and keep stirring until it becomes very dark. Be careful not to let it burn! Subsequently, repeat the operation until you have added all the tomato paste. Cook gently for about 3 hours, taking care to mix and turn the meat to let it flavor.

In the end, add the tomato sauce, a pinch of salt and a ladle of water and cook uncovered for about an hour then, gently remove the meat and leave it aside. Continue by covering the pot and let peppiare for an hour and a half until the sauce has thickened.

Now taste, season with salt and put the meat back in the saucepan, bring back to a boil and start cooking the pasta!

What if the sauce is too much? It doesn't happen, but if it happens … Pour the still very hot sauce of the Neapolitan ragù in a glass jar, close it hermetically and let it cool upside down, as if it were a preserve.

October 2021
Giulia Ferrari

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