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(Italiano) Le Americanate – Patata Lavata
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Tag Archives: 2016
(Italiano) Le Americanate – Uovo Strapazzato
How to Make Puffed Pasta
The puffed pasta can be a snack as an aperitif with friends, but with a little fantasy it can become a gourmet snack.
How to Make Puffed Pasta
A simple recipe, as long as you follow some important devices.
Let’s start from the ingredients:
better short pasta such as “mezze maniche”
oil for frying
First, cook the pasta in plenty of water. It will overcook, at least twice the normal cooking time, so it is best to use a large pot and not boil too much water to prevent the pasta from breaking.
Gently drain the pasta with a ramina.
At this point it is useful to a dryer. (I use a Biosec dryer).
Alternatively you can use the oven.
Arrange pasta in the grids and put in the dryer or in the oven, allow to dry for at least 24 hours at 45ºC, turning the dough so it dries evenly.
Put oil in a saucepan and bring it to 190 / 195ºC and dip a little pasta at a time. In a few seconds will be blown, then drain it and put it in a tray with paper towels.
The dried paste can also be stored for long if thoroughly dried and can be made to blow only when you want to use.
In this video you can see when the pasta is blown.
In this video you can see when the pasta is blown.
At this point, you can add salt, season with spices and serve, or you can stuff it however you want.
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Squacquerone Cheesecake, White Chocolate, Strawberries, Balsamico and Saba
Qualche settimana fa abbiamo visto come sostituire il burro nelle ricette. Nella golosa ricetta di oggi, proposta gentilmente dalla nostra amica Elisa Giannini, un po’ di burro c’è,… in tutti i casi, come abbiamo già detto basta non esagerare!
Vediamo come Elisa ha preparato questa ricetta: Cheesecake Squacquerone, Cioccolato bianco, Fragole, Balsamico e Saba
Ingredienti per la base:
1 confezione di biscotti di riso sbriciolati a mano (non nel mixer) lavorati con
80 g di burro
1 cucchiaio di rum
pepe di Sechuan
foglioline di timo cedrino
Saba
Aceto balsamico
150 g cioccolato bianco
Sciogliere il burro a bagnomaria. Unire i biscotti, il rum, il pepe e il timo cedrino. stendere l’impasto così ottenuto in una tortiera.
Versare sulla base ancora tiepida (grazie al burro caldo) la saba (mosto d’uva cotto) e un cucchiaino di aceto balsamico invecchiato (quindi dolce e molto profumato). La quantità deve essere minina per non eccedere con profumi e sapori.
Fondere il cioccolato bianco a bagnomaria e stenderlo su carta forno, formando un cerchio della dimensione della base del cheese cake. Farlo raffreddare in frigorifero, staccarlo dalla carta e posizionarlo sulla base di biscotti.
Lasciare riposare tutto in frigorifero.
Ingredienti per la crema:
750 g squacquerone
500 g mascarpone
250 g ricotta
3 uova
4 cucchiai di zucchero
Frullare tutti gli ingredienti fino ad ottenere una crema liscia. Versare sulla base di biscotti freddissima.
Cuocere in forno ventilato 180ºC per circa 45 minuti.
Lasciare raffreddare e servire il cheesecake con fragole fresche insaporite con lime, saba e balsamico.
How to Make Fresh Italian Basil Pesto
The Ligurian pesto is one of those condiments that can be used not only for pasta, but also to combine with fish and meat. The recipe is simple, the important thing is to preserve the color and scent of fresh basil.
ingredients:
n. 32 basil leaves washed and dried (best of basil and ‘young)
100 g pine nuts (preferably Italian and not Pakistanis, even though they cost half)
one clove of garlic (not all like me)
extra virgin olive oil q.s.
Rock Salt q.b
Parmigiano Reggiano
pecorino
Method:
Put the oil and the blender jar in the refrigerator for at least 15 minutes, more is better. This is one of the most important details to get the best pesto.
Put in the blender the pine nuts, garlic, basil, chunks of Parmigiano Reggiano and Pecorino Sardo, (but I like it even without), salt and oil, which has to cover the other ingredients. Turn on the blender pulse to heat as little as possible pesto and not affect the scent of basil.
This is the modern method, the tradition is to use the mortar, as you can see on the site of the Consorzio del Pesto Genovese.
The pesto can be kept for several days in the refrigerator in a glass jar, keeping clean the walls and covering always with a little oil.
You can also prepare the mono portions and freeze them, as then pull out of the freezer a bit ‘of fear before using it.
Do you like the recipe How do Pesto Ligure?
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Hummus – Chickpeas cream
The Hummus is very popular throughout the eastern Mediterranean in particular Arab countries, Israel and Lebanon.
Do you know how to make Hummus?
There are minor variations, but the base is always the same: boiled chickpeas. The other ingredients are usually Tahini (sesame paste), lemon, extra virgin olive oil or corn, salt, garlic, parsley, paprika or chili. Among the versions proposed Expo 2015, the most appreciated was the Lebanese version, which does not contain garlic satisfied the taste of most people.
Here is our version:
ingredients:
150 g dried chickpeas or 500 g cooked chickpeas
30 g extra virgin olive oil
15 g cumin
2 garlic cloves
juice of 1 lemon
water
salt
50 g Tahini
2 cloves garlic (optional)
parsley (optional)
paprika (optional)
pepper (optional)
It is preferable to use dried chickpeas and not ones already cooked canned, because it tastier.
So start by putting the dried chickpeas to soak in plenty of cold water and leave for 24 hours.
Drain, wash them well; put them in a pot with cold water and cook simmering for about 2 hours.
In a large pan put olive oil and the garlic-plate, if you want to use and make it brown; add the cumin, leave over low heat without letting it burn and add the chickpeas. Leave in the pan 2/3 minutes, then put it in a blender, add the tahini, lemon juice and whisk adding boiling water until creamy with just the right consistency. Season with salt.
Serve the hummus in a bowl with chopped parsley, pepper or paprika.
The hummus as a traditional Middle East is accompanied by Falafel (meatballs usually made with beans) or unleavened bread, but it is also great with a nice array of home fresh vegetables.
