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(Italiano) Rigatoni, pomodoro, zucchine e tarassaco
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Pagnotta di Pasqua
La Pasqua si avvicina, così ho pensato di giocare d’anticipo e vi pubblico la ricetta della Pagnotta di Pasqua. Questa è un’altra ricetta di Gregorio Grippo, chef del ristorante La Buca (Stella Michelin) di Cesenatico.
La pagnotta pasquale è un dolce tipico della tradizione Romagna, più precisamente della zona di Sarsina, nelle colline dell’entroterra cesenate.
Era abitudine iniziare a mangiarla la mattina di Pasqua con l’uovo benedetto e si continuava anche i giorni successivi.
La Pagnotta era un mangiare dei poveri e per questo si prepara con prodotti semplici.
Dopo le chiacchere ecco la ricetta.
Ingredienti:
1,5 kg farina 00
200 g zucchero
200 g uova
625 ml acqua a 25˚C
200 g burro temperatura ambiente
20 g lievito di birra
aroma arancia
uvetta qb
Impastare e lasciare lievitare a 30˚C per 12 ore
Formare delle pagnotte da 300 g e lasciare lievitare altre 4/5 ore
Cuocere a 190˚C per 30 minuti.
Grazie Grippo, ci vediamo presto!
Teryaki Sauce
Ingredients:
120 ml of soy sauce
30 ml sake
30 ml mirin
70 g sugar
a clove of garlic
Ginger
3 g cornstarch
Dissolve the cornstarch with a little soy sauce. Combine the remaining ingredients and bring to a boil. Raffreddaree store at + 2C °
Eggplant Parmigiana Gluten Free
Mattia Tesei, a friend of mine and former colleague, has recently moved to Australia where he now works as a chef. Here he presents his Eggplant Parmigiana, a recipe suitable for celiac disease sufferers because it is Gluten Free.
Serves 6:
2 large eggplants
850 g crushed tomatoes
1 clove garlic
1 fresh basil
250 g Corn Flour
250 g Mozzarella
150 g Parmigiano Reggiano
Salt and Pepper q.s.
To prepare the eggplant parmigiana started from the tomato sauce: in a pan, pour a little olive oil and add the chopped garlic. Fry for a few minutes, then add the crushed tomatoes. Add salt and pepper to taste and cook gently until the sauce to thickened.
When add the basil leaves and turn off the heat. Thinly sliced mozzarella.
Take the eggplant and cut into slices about 1 inch thick for the direction of the width.
Arrange the eggplant in a colander and sprinkle each layer with very little salt. Let leave there for at least 20 minutes, so that they can expel a good part of the bitter liquid that characterizes them. After this time, you pass the eggplant in flour corn.
In a large pan pour abundant seed oil, then fry the eggplant, a few at a time so as not to lower the oil temperature too; turn them on both sides then drain on a paper towel. Dab with other paper towels; then grease a baking dish with oil 15×20 helping with a kitchen brush and sprinkle the bottom with a little ‘sauce.
Lay three slices of eggplant, a little ‘sauce and Parmesan cheese and a layer of sliced mozzarella. Place another layer of eggplant and one of sauce, then again Parmesan, mozzarella slices and start over with a layer of eggplant.
Continue until all ingredients are used, ending with the eggplant. Cover with the remaining sauce and Parmesan cheese. Bake in oven preheated to 200°C for 40 minutes (if ventilated at 180°C for 30-35 minutes). Once cooked, leave the parmigiana in oven off so that resting congeals better. Then sfornatela and serve hot.
We thank Mattia Tesei for this recipe: Eggplant Parmigiana gluten free!
Expect your recipes and other news from Australia!
Granola. How to make it at home
Granola is perfect for a good breakfast, a snack. Can be served with yogurt, milk, soy milk …., with the addition of fresh fruit, chopped chocolate . It is an evolution of muesli.
The recipe for the granola is simple. It can be prepared in quantity and store in a closed container for several days.
Ingredients:
300 g oatmeal
Honey 100 g
100 g maple syrup
100 g brown sugar Muscovado or Demerara
100 ml water
100 g peeled almonds and chopped
100 g peeled hazelnuts (I used Noccio Cialda)
20 ml noccioolio (hazelnut oil)
4 g salt
Toast the oats in the oven at 180°C for about 10 minutes, stirring often.
In a large saucepan and capacious put honey, maple syrup, sugar and water. Melt, simmer and withdraw slightly.
Let it cool down.
Add oats and salt and mix well.
Spread the mixture in one or more baking sheets lined with baking paper.
Place in oven for 15 minutes at 160˚C.
Combine also noccioolio, almonds, hazelnuts and put in oven for about 10 minutes.
Allow to cool and break up the granola.
The ingredients are approximate and can be customized by adding dried fruit of every kind. At the end you can add raisins, dark chocolate, dates, dried figs, goji berries …
Raw zucchini spaghetti, pumpkin seed pesto, cherry tomatoes and goji
Spaghetti, yes, but made with zucchini! Fresh, tasty, healthy and easy to make!
Ingredients for 4 people:
4 zucchini clear fresh and boiled
20 cherry tomatoes
50 g pumpkin seeds
20 basil leaves
20 g goji berries
extra virgin olive oil
flax seeds
salt
First, prepare the pesto. Blend first pumpkin seeds. In a cold blender container , put the basil (keep aside 4 bunches for garnish) and cover with cold extra virgin olive oil . Add the pumpkin seeds and blend . Season with salt.
Take the zucchini, wash and with the special sharpener create spaghetti zucchini. Put them in a large bowl. Add the cherry tomatoes, washed and cut in half, the goji berries and season with salt and extra virgin olive oil
Divide the Zucchini spaghetti on 4 plates zucchini. Pour the pesto pumpkin seeds. Sprinkle flax seeds previously crushed in a mortar.
Complete with a few leaves of basil.
I use this:
