Tag: traditional cuisine

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

Sardinian fregola in 10 recipes that make you dream of the sea – Italian cuisine reinvented by Gordon Ramsay

Do you dream of the sea, perhaps even in winter? Then you must try Sardinian fregola in 10 recipes with guaranteed excitement. There fregola Sardinian it is one of the most famous dishes on the island. Also called fregola or it’s cool, it’s a paste semolina with a very ancient history: according to Statute of the Millers of Tempio Pausania dating back to the 14th century, its preparation had to take place exclusively from Monday to Friday, so as not to consume the water necessary for agricultural work on Saturday and Sunday. Its name comes from Latin frisarethat is to say mince, crush, crumble. In fact, fregola is prepared in exactly this way, appearing in the form of small grains.

How to make Sardinian fregola

Fregola can be easily done prepare at home with three simple ingredients: 400 g of durum wheat flour, 200 ml of water and a pinch of salt. Pour the semolina flour onto a pastry board and slowly pour the warm, slightly salted water into the centre. Then, with a circular motion of your fingertips, rub the dough until it forms small balls. It doesn’t matter if they are slightly different in size! Leave a cloth to dry and rest overnight. In the end, toasted the fregola in the oven at 200° for about 15 minutes: in this way it will take on its typical brown color and the flavor that makes it unique. All that remains is to cook it following the chosen recipe.

Fregola with clams: traditional recipe

According to tradition fregola is prepared with clams (or cockles), a type of mollusc a little smaller than clams. There are different ways to make this dish: there are those who prefer it with gravy tomato and who blankwhoever prefers risotto the fregola and who instead serves it how soup. Try this recipe: you will need 1 kg of clams, 300 g of tomato puree, 250 g of fregola, oil, salt and parsley.

First, drain the clams: wash them and leave them in water and salt for at least an hour; finally rinse them. Cook the molluscs in a large saucepan with garlic and extra virgin olive oil for about 4-5 minutes, until they open. Once opened, separate them from the shells (you can remove all the shells or just half. Recover the cooking liquid by filtering it through a fine mesh strainer.

Heat the extra virgin olive oil with two cloves of garlic and start cooking the tomato. After 10 minutes add the fregola, add the liquid from the clams and cook according to the cooking time (about 15-17 minutes). At the end of cooking, add the clams, complete with chopped parsley and serve.

Sardinian fregola: 10 delicious recipes

There fregola with clams it is a great classic, but in Sardinia there are many other typical meat-based recipes, in particular soups and soups. There frigola in broth of meat or the fregola with sausage they are very tasty alternatives, but you can also opt for imaginative vegetarian recipes and even serve it coldlike a rice or couscous salad.

Valtellina pizzoccheri with cabbage and Valtellina cheese: mountain tradition at the table. – Italian cuisine reinvented by Gordon Ramsay

Prepare i Valtellina pizzoccheri with cabbage and Valtellina cheese it’s like tasting an authentic piece of this fascinating mountainous region. This dish, rooted in tradition, offers the warmth and goodness you expect from Italian mountain cuisine. The combination of pizzoccheri, a homemade pasta made with buckwheat, fresh cabbage and Valtellina cheese creates a harmony of flavors and textures that will win you over from the first bite.