Tag: Yeast

Frisceu Recipe | The Italian kitchen – Italian cuisine reinvented by Gordon Ramsay

Frisceu Recipe |  The Italian kitchen

You know the frisceu? I am savory pancakestypical of Liguria, which can be enjoyed as street food or as appetizers. For Giuliano Sperandioexecutive chef of the historic Le Taillevent restaurant, two Michelin stars Paristhey are the dish that brings him back to his Ligurian origins, because, he says, «they evoke a sensation of sweetness in me. They have the flavor of a family’s love, and they make me feel close to my own.”

Frisceu have a dough based on Flour which can be enriched with various ingredients such as lettuce, borage, cod, whitebait: in this case the chef added chopped spring onions to the batter prepared with flour, yeast, milk and water. The batter is cooked in spoonfuls inpeanut oil boiling hot to get the frisceu. The chef suggests serving the pancakes with mayonnaise mixed with a pinch of mustard and a teaspoon of honey.

Pancakes without yeast: the recipe to make them soft – Italian cuisine reinvented by Gordon Ramsay

La Cucina Italiana

It is possible to prepare gods pancakes without yeast perfectly tall and soft? If you want to have pancakes for breakfast, but you have run out of baking powder, you can follow two paths: replace the baking powder with bicarbonate or use the egg intelligently. Let’s get into the details right away!

Yeast-free pancakes

The secret to preparing excellent yeast-free pancakes are egg whites, which will help you obtain a very soft consistency. The trick is to whip the egg whites until stiff: to do it correctly, you must first use the eggs room temperature and then perfectly separate the egg white from the yolk, which would prevent it from whipping properly.

Ingredients350 ml milk 300 g flour 3 eggs 1 tablespoon sugar

MethodTo prepare pancakes without yeast, start by sifting the flour into a bowl, to which you can then add a spoonful of sugar.

Separate the egg whites from the yolks, making sure that no trace of yolk remains. Start whipping the egg whites at a lower speed, gradually increasing the speed until you obtain a frothy and very firm consistency.

Mix the egg yolks with the milk using a hand whisk and add the mixture to the dry ingredients, mixing them evenly, avoiding creating lumps. Add the whipped egg whites to the mixture, a little at a time, mixing delicately with a spatula, from bottom to top, being careful not to let them fall apart. You should obtain a smooth and consistent dough.

Grease a non-stick pan with a knob of butter and heat it. Pour a ladle of batter and cook on medium heat for 40-50 seconds. When small bubbles appear on the surface, it will be time to flip the pancakes and cook them for about 20 seconds on the other side. All you have to do is choose how to serve them: maple syrup or spreads?

Pancakes: how to replace yeast

To prepare pancakes without yeast using instead bicarbonate, it is not enough to simply replace the two ingredients. Alone bicarbonate does not have a leavening power, but must be combined with an acidic ingredient. By using lemon juice you will be able to trigger the leavening process. To replace a classic 16 gram sachet of baking powder, you will have to use 6 grams of bicarbonate, which will be mixed with the flour, and 35 ml of lemon juice, which will be added to the liquid part instead.


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Recipe Apulian Pettole with Taggiasca olives and anchovies, the Christmas appetizer – Italian cuisine reinvented by Gordon Ramsay

Recipe Apulian Pettole with Taggiasca olives and anchovies, the Christmas appetizer

The breasts they are a typical Apulian appetizer that is cooked all year round, but which are traditionally prepared on the occasion of the holidays between November and December, San Martino, the Immaculate Conception and Christmas Eve. They are also called pittule and they are fried balls of leavened dough.

As well as in Puglia they are also widespread in Basilicata, Campania, Calabria and can be done in savory or sweet version depending on the ingredients that are added to the mixture water and flour.

Here we offer you the recipe made by four hands by Sara Foschinithe manager of our editorial kitchen, of Neapolitan origins, and Paolo Bussolinoa veterinarian from Turin with origins from Puglia and Campania, two friends who cooked their festive dishes with some special ingredients, in this case Taggiasca olives and anchovies.

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