Tag: traditional recipes

Onion soup: the classic recipe and 3 variations – Italian cuisine reinvented by Gordon Ramsay

Onion soup – soupe à l’oignon for the French, who love it so much: one of the comfort foods par excellence. Tasty, rich in flavor but economical: there are infinitely many variations for the recipe based on this food dal taste unmistakable, full of beneficial and therapeutic propertiesboth for ingredients which can be used for both proceedings to follow. With cheese or without, with parmesan or gruyere, and then, with which onions? Let’s try to go into detail by discovering how to prepare an onion soup capable of satisfying even the most demanding palates.

Onion soup: the classic recipe

Of this vegetable, which is good for Heart and at bone, there are so many variety. Not all of them, of course, are suitable for preparing hot onion soup, but many are still more than fine for this recipe: dalla red from Tropea to that of Cannarafrom the white onion from Brunate to that of Certaldocultivated in Tuscany and with a round shape and color viola. For the classic preparation, just chop and brown one celery it’s a carrot. Then add the finely chopped onions and season everything, perhaps adding a little wine. After evaporating the wine, add half a liter of brothit is adjusted salt and continue to cook over a very low heat for about an hour. In the end, all that remains is to serve with some minced meat peppera little bit of oil raw and the classics toast of bread.

Not just Parmigiano Reggiano

The cheese it is certainly one of the ingredients that best goes with onion soup, and adds further flavor to it at the end of preparation. The Parmesan Cheese grated is without a doubt the most suitable and the first that everyone thinks of when talking about onion soup, but it is not the only possibility. The gruyere, for example, with its sweet taste and walnut aftertaste, it accompanies the flavor of onions without distorting it and is certainly worth trying. For lovers of strong flavours, however, the pecorino cheese.

Onion soup: 3 variations

French onion soup

The variations of this dish suitable for the cold months also concern the preparation. The best-known recipe, in this case, is that of French onion soup, also called soup à l’oignon. To prepare it you must first dissolve 50 grams of butter in a saucepan, finely chop two kilos of onions white or copper and then add them to butter, letting them simmer over a low heat for about twenty minutes. When the onions become very soft, add 30 grams of Flour and mix everything well, to avoid the formation of lumps. It blends with a little wine whiteadd a liter of brothit is adjusted pepper and salt and let it cook for about ten more minutes. Finally, place the ingredients in a large baking container sliced bread covered with grated cheese and pour over the soup, sprinkle with more cheese before baking for less than 10 minutes at 200 degrees.

Dried broad beans: how to cook them without mistakes and 3 easy recipes – Italian cuisine reinvented by Gordon Ramsay

Arrange the dried broad bean purée on individual plates, complete with the turnip greens, a drizzle of raw extra virgin olive oil and serve accompanied by toasted bread.

Macco di fave: the recipe

The Broad beans it’s a recipe traditional Siciliana simple dish whose protagonists are dried broad beans.

Ingredients for 4 people

350 g of soaked dried broad beans
1 carrot
1 spring onion
1 clove of garlic
wild fennel
extra virgin olive oil
salt
black pepper

Method

Clean it carrot and the spring onion, chop them finely and fry them in a saucepan with 4 tablespoons of extra virgin olive oil. Also add the crushed poached garlic and the broad beans rinsed from the soaking water.

Season for a few minutes, cover with hot water, season with salt, cover with a lid and cook on a low heat for at least an hour or until the beans begin to break down. Stir frequently and add any additional warm water if the soup dries out too much during cooking. Serve the Broad beans very hot and creamy, finishing with a generous grind of pepper, chopped wild fennel and raw oil.

Fried broad beans: the recipe

Perfect for munching during an aperitif. The fried broad beans they are very tasty and can also be used to give a crunchy note to many recipes.

Ingredients for 4 people

200 g of dried broad beans
1 liter of peanut oil
Salt to taste

Method

Rinse the dried broad beans well, place them in a bowl, cover with cold water and leave them to soak overnight. Rinse them well, drain them and pat dry with absorbent paper. Pour the seed oil into a saucepan and when the oil has reached a temperature of 160°C, fry the broad beans a few at a time, until they are golden.
Remove them with a slotted spoon and let them drain well on a sheet of absorbent paper for fried foods. Season with salt and serve.

Great-grandmother Fanny’s jugged hare: family recipe – Italian cuisine reinvented by Gordon Ramsay

Jugged hare, but not only. There is a nice atmosphere when you arrive at the lady’s house Annapaola Zandomeneghi, near Verona. “I’ve learned lots of recipes from you.” As a great reader of our magazine, this is how she welcomes us and then shows us the collection with pride (hers and, I assure you, ours too). A well-kept garden, an immaculate living room, a beautiful tablecloth with many signatures: they are those of the people who ate at this table, which are then embroidered, and soon mine will be there too. And then there’s the jugged hare on the fire on one side and the other polenta on the other. Mrs. Annapaola is not upset, also because with a past as a neurologist in hospital, much more is needed. The kitchen is crowded, there are the children Federico, who uncorks a bottle of wine, and Emanuela, who dedicates herself to supervising the food, while her daughter Adele, a medical student, arranges the cakes just taken out of the oven. They are inspired by Alto Adige because their father Bruno is from Bolzano and passed on to her the art of Linzer. Even if today the hare is the great protagonist. «It is a recurring recipe in this house, which we prepare when we are together, not on days like Christmas, for example, because it is not a dish that can be eaten by many people, explains Emanuela, professor of psychology at a Milanese university . «My father Albino she continues, «he had one grandmother called Fanny who cooked hare; she passed the recipe on to my grandmother Adele and then to my mother, who will one day give it to us. Let’s say that she is going down the genealogy of the women of the family.” The scent is everywhere in this kitchen. And the hare requires a lot of work, but no one here is scared. We are about to sit at the table, all together, as we do in our beautiful country, young and old, with the ritual that characterizes the Italian meal. The hare is delicious, with the right hint of acidity, the polenta soft as required for a traditional dish that will never change. Mrs. Annapaola is happy to have everyone gathered around her. Thank you, ma’am, for making me feel part of the family.

Great-grandmother Fanny’s hare, how to prepare it

«I cut a perfectly clean hare into pieces of half a gram each. I collect them in a large bowl, cover them thinly with water and a glass of vinegar and add a handful of salt, a few sprigs of rosemary and sage, peppercorns and a little cinnamon stick. I leave it to marinate in a cool place for twelve hours; at the end I rinse the hare very well. I chop a pound of coarse-grained artisanal salami and a pound of lard and brown them in a large earthenware pan with a drizzle of oil; when the sauce is ready, I add the pieces of hare, let them flavor and, as soon as they begin to dry, I add peppercorns, pieces of cinnamon, a few cloves, nutmeg, a handful of chopped almonds and a handful of raisins . I add a couple of glasses of broth, cover with the lid and let it cook gently for a couple of hours, gradually adding a little broth if necessary. At the end of cooking, when the meat comes away easily from the bones, I remove the hare very carefully, shred the meat and put it back in the earthenware pan, making sure that there are no small pieces of bones in the remaining sauce; I blend with a glass of white wine; when the wine has evaporated I mix everything with a sprinkling of grated parmesan. The hare is ready and I bring it to the table with the yellow polenta.”