Tag Archives: ricette regionali

Pagnotta di Pasqua

Posted on by
2

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.

Pagnotta di Pasqua di Sarsina
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!

Eggplant Parmigiana Gluten Free

Posted on by
Reply

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.

melanzane parmigiana

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!

Recipe of vegan potato dumplings.

Posted on by
Reply

Women, they arrived super-dumplings!
A Recipe for Making gnocchi with solo potatoes and flour, without eggs.


 super gnocchi

Serves 4:
600 g old potatoes, which contain more starch and less water than fresh ones.
250 g flour 00
nutmeg
salt

Wash the potatoes and cook with zest by putting them in cold water with plenty of salt and bring to simmer until they are cooked through.
Peel the potatoes and mash with potato masher appropriate. Perfumed with nutmeg and season with salt. quickly mix with the flour.
Formed by rolling a little ‘time the dough with your hands, form the cylinder and cut the gnocchi the size you want.
To roll the dumplings one by one on the tip of a fork, applying light pressure with your thumb.
At this point the potato gnocchi are ready to be cooked in boiling salted water.

Pastiera napoletana

Posted on by
Reply

Pastiera, or Pastiera napoletana, is the most popolar cake of the Campania region. Today we offer a slightly modified version of the presentation, but the recipe is the original !

pastieraFor the pastry:
1 kg flour
400g sugar
400g softened butter
10 g salt
lemon
5 eggs
Mix all ingredients very quickly and leave the pastry in the refrigerator.

To cook the wheat :
1 kg raw hulled wheat
1 l water
salt
A spoon of butter
Boil until the wheat is not opened. Close the pan and allow to dry. The next day, add 1.5 liters of milk, then boil.

For the filling:
900 g sieved ricotta
400 g sugar
1 kg cooked wheat
12 eggs
Grated lemon
Orange water
Candied pumpkin and orange
If the dough is hard to add a little bit of milk
Optional 1/2 kg custard.

Procedure:
Taking a part of pastry and line the bottom of a mold. Pour the filling into the pan. Pull the other pastry and cut the strips with the appropriate pastry cutter and create a grid on the pastiera. Brush it with an egg. Bake at 180 ° C for 1 hour and 30 minutes. Allow to cool.
Sprinkle with powdered sugar, slice and serve.

Recipe created by Chef Gregory Grippo at La Buca (one Michelin star) Cesenatico.

Thanks Greg!

Tubes with squids

Posted on by
1

This dish is proof that shows that often the simplest things are the most tasty.
It is a typical dish of the Amalfi Coast, more precisely of Positano.

tubetti ai totani

Ingredients for 4 people:
320 g of tubes of Gragnano
500 g fresh squids (caught by my fishermen friends in Praiano)
a clove of garlic
extra virgin olive oil
10 Vesuvian ripe tomatoes
parsley
salt

Clean the squid and cut into cubes.
In a pan fry the garlic with the olive oil, then add the squid and cover with a lid.
After a few minutes add the tomatoes . Cook until the squid are tender; crush the tomatoes.
In the meantime cook the tubes in salted water, drain al dente and add to the sauce.
Finish cooking in the pan. Add a little ‘oil and chopped parsley.

totano

Amico pescatore appena rientrato dalla pesca.

praiano