All recipes written by Gordon Ramsay
[ad_1]
Fill a pot with 2 liters of water. Add an onion cut in half, the carrots, the celery, the tomato, the bay leaf and the parsley. Bring to the boil. Then, let simmer for 45 minutes on a gentle flame. Salt according to your taste, filter the broth to eliminate solid parts.
[ad_2]
[ad_1]
It has very ancient origins and is a typical product of Central Italy. It is made with the meat of female pigs that is massaged with salt, pepper, rosemary and garlic and then stitched. It can be enjoyed alone or accompanied with bread, bread sticks, pizzas
<! –
->
Many contend for the authorship of porchetta, one of the most popular street foods, which the New York Times has even included among the five typical dishes not to be missed in the world. Beyond the controversies, the village of Ariccia sui Castelli Romani can boast a millenary tradition, apparently dating back to Latins, for the production of this roast of pig spread throughout the center of Italy (Tuscany, Lazio, Umbria and Marche above all, but also Romagna and Abruzzo).
To be enjoyed in fraschette
And it is in the Ariccino territory preparing the Porchetta Igp, to be enjoyed all year round in the typical "fraschette"(ancient taverns) of the Castles, and in September in the historic Sagra, with costumed procession and throwing of stuffed sandwiches from a wagon in front of the Town Hall. To Ariccia many historical porchettari follow the ancient art of craftsmanship. THE pigs, only of female sex because they are leaner and tastier, they are boned and cleaned; then, again by hand, salted, massaged and spiced with a mixture of black pepper, rosemary and garlic. We then move on to tying and sewing around a steel pole and cooking in the oven, until the rind becomes crisp: the wood-fired ovens of the past have been supplanted by those in steel, electric or gas. Finally the cooling down, because the roast loses its moisture and keeps better. There pork, whole or in the smallest logs (7-13 kg), it must have a nice crunchy brown crust, softer in the girth.
The rind? Yes please
The meat, between white and pink, is fragrant and tender, with a taste savory and spicy, with a delightful texture contrast to the well roasted rind. Cut with a knife, the porchetta is tasted in all its fragrance al natural, cold or hot, together with homemade bread from Genzano, with a soft and light crumb, or from Lariano, of semi-integral soft wheat and cooked in a wood oven. Or in a sandwich enriched to taste with salad, grilled peppers or aubergines, cheese (provola, pecorino). It can also be used as an ingredient in cooking, to flavor pasta, pizza and savory pies. OR eat hot as a main course.
January 2022
Marina Cella
<! –
->
<! – 4 images or sliders < 460 -->
<! – / 4 images or sliders < 460 -->
[ad_2]
[ad_1]
In winter the oranges they are among the most popular citrus fruits on Italian tables together with mandarins. In fact, it is precisely in the coldest months that they reach the peak of their taste and their preciousness beneficial properties.
Once purchased, oranges can last a long time, but to preserve their sweetness, aroma and organoleptic qualities it is important to store them in the right way.
The conservation of oranges depends above all on the choice of the fruit. First you prefer untreated oranges, the only ones whose peel can also be consumed. Always check its appearance and consistency: if there is an orange cuts or dents it could have suffered damage during transport and its goodness could be compromised; if, on the other hand, it is very soft to the touch, it means that the orange is now overripe. In both cases the shelf life of the fruit will be considerably reduced.
Freshly picked oranges can also last up to 3 weeks (some varieties, such as Valencia, even last up to four months), but it is essential that in the meantime they do not suffer thermal changes and long exposure to sunlight.
To achieve this, the winter climate can be exploited by storing oranges On the terrace: remove them from the packaging and collect them in an airy basket, away from heat sources.
If you do not have an open space available, it is better to keep them in fridge, as the warm temperature of the house could shorten its life. In this case, place the oranges in the fruit and vegetable compartment, making sure not to pile or crush them.
Oranges, like lemons, can also be frozen. The best method is to wash and dry the fruit thoroughly, cut it into slices or peel the wedges and finally store them in freezer bags. In this way they will be ready to garnish cakes and pies.
Looking for ideas for using oranges in the kitchen? Look at our gallery to discover 10 unmissable recipes, both sweet and savory.
[ad_2]
By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.
Read more about data collection for ads personalisation our in our Cookies Policy page