Tag: variations

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

La Cucina Italiana


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.

Stuffed baguette: how to prepare it in three variations – Italian Cuisine


Or how to make a great impression at the table by serving a spectacular and tasty appetizer in a few simple steps

What we propose in this article is a starter very clever that can be prepared in many ways starting from one baguette.
The baguette, or it loaf, is the protagonist of this very versatile recipe that you can modify with the ingredients you prefer.
What we want to achieve is one stuffed baguette without being cut in half.

The choice of bread

The most important thing to do is to choose the right type of bread: a baguette not too crunchy on the outside, absolutely fresh from the day and soft. This step is very important because the baguette will have to be cut only at both ends, emptied in the center to remove the crumb and then stuffed with a soft and creamy filling. Above all, it must not break!
Once full, rests wrapped in foil in the refrigerator until ready to be served in slices.
The great thing about these slices is that they will have an outer bread frame and the filling concentrated only in the center.

stuffed-baguette

How to make the baguette filled with tuna: the recipe

Proceed to empty the baguette as already explained.
Gently remove the crumb so as not to break the outer crust.
Separately mix 200 g of tuna in oil, 100 g of spreadable cheese, 50 g of pitted green olives, 50 g of pitted black olives and 50 g of mixed pickles.
Also add a part of the crumb to make the filling more compact and then stuff the baguette with the help of a spoon first from one end towards the center and then from the other end towards the center.
Wrap everything with aluminum foil or cling film and leave in the refrigerator to rest for about an hour.
Cut the baguette into slices thick enough otherwise they could break and place them on a serving tray as if they were canapés. Decorate them with capers, if you like them.

Vegetable version

If you don't want to use tuna or cold cuts, you can mix it with the cheese grilled vegetables and if you want a softer filling replace the spreadable cheese with the mascarpone cheese.
For a lighter version opt for the ricotta cheese.

Stuffed baguette sweet version

This is a easy dessert, perfect to prepare even a little in advance and with very few ingredients.
We suggest a filling with ricotta, chocolate chips and candied fruit, always with the addition of a little bread crumbs.
But you can also choose a greedy variant based on mascarpone and Nutella, or one at the fruit which is prepared by mixing spreadable cheese, mascarpone or ricotta with sugar, or honey, and red fruits.

Stuffed loaf

If you love the idea of ​​stuffed bread as an appetizer, you can also try it with classic loaf, stuffed, but then heated in the oven.
With a serrated knife cut the surface without reaching the base and drawing a grid.
Put inside the cuts cheeses and cold cuts and then bake at 200 ° for 10 minutesjust long enough to melt the cheese.
The stuffed loaf should be placed in the center of the table to be consumed directly with the hands by all the diners.

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Sausage and broccoli: recipe and variations – Italian Cuisine


It is among the most loved dishes of Neapolitan cuisine throughout Italy. Prepare it according to tradition and enjoy it as a main course, on pizza or in a delicious sandwich

"Sausage and broccoli“… It almost seems like a single word.
You can try to play with the combinations as much as you like, but the perfect marriage that the broccoli have with the sausage is indissoluble. The beginning of their season, or from November until March about, marks one of the most anticipated moments in Campania to get busy in the kitchen … and at the table!

Also called broccoli in some areas of Salerno (to keep in mind for future gastronomic trips), broccoli are among the most used vegetables in Neapolitan cuisine, conquering anyone with their slightly bitter but extremely appetizing flavor. As they say in the dialect, the broccoli must be scuppettati, that is, they must crackle during cooking: in fact, this is exactly what happens if you prepare them as tradition dictates, or sauté them in a pan with generous boiling oil, a few cloves of garlic and the inevitable chilli. But let's move on to the perfect recipe to prepare sasicc 'and friariell' as it should.

Sausage and broccoli: Neapolitan recipe

To prepare perfect sausages and broccoli, it is important to use the Neapolitan sausage cut with a knife tip, characterized by a thicker die and the presence of aromas and spices, such as fennel.

Ingredients

2 bundles of broccoli
2 sausages
1 cloves of garlic
extra virgin olive oil
chili pepper
salt
White wine

Method

First clean the broccoli, removing the stalks and the toughest leaves. Wash them thoroughly and dry them from excess water. Heat the oil together with the garlic and the chilli in a saucepan, add the broccoli and cook over high heat, covering with the lid for a few minutes, until softened, and then without a lid for another 5 minutes, mixing them. occasionally and adjusting for salt.

In another pan, start cooking the sausages for a few minutes, adding a little water. Prick them with a fork, remove the excess water and add a drizzle of extra virgin olive oil. After a few minutes, blend with white wine and brown for another 10 minutes. When cooked, add the sausages to the broccoli and cook for a couple of minutes in order to mix the flavors well.

Advice: If you don't like the bitter taste of broccoli, you can blanch them in boiling water for two minutes and then brown them in a pan. In this way they will be softer and lose some of the bitterness.

sausage and friarielli pizza

Sausage and broccoli: pizza, pasta and sandwiches

To complete the poem you just have to equip yourself with the so-called cuzzetiello, or rather the end of the loaf of bread (strictly peasant) and use it to accompany the dish. But the tasty combination of sausage and broccoli is not only ideal as second dish: it can be the protagonist of many recipes, from Pizza ai sandwiches, give her rustic cakes to pasta.

By following the same procedure for preparing broccoli illustrated above, you can prepare an unforgettable dish of pasta: crumble the sausage and brown it in a pan, add the white wine and cook for about 10 minutes; add the broccoli that you have already prepared, drain the pasta al dente in the pan with a little cooking water, stirring until cooked.

Finally, in addition to being the topping of one of the most popular Neapolitan pizzas, sausages and broccoli can also be used as a filling for a savory pie, easily filling puff pastry, brisee or thePizza dough. Another inseparable ingredient? There provolone, obviously! Bite into a nice one sandwich with sausage, broccoli and provolone racy will make you teleport directly to the best festival in the Campania region.

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