Posts tagged 'Accaio inox'

GNOCCHI SORRENTO STYLE: THE RECIPE

Why not surprise your guests with homemade gnocchi!

Here is the recipe:

INGREDIENTS FOR 4 PEOPLE)

For the dumplings:

• 300 g of flour
• 150g of boiling water

For the gravy

• 300 g of fresh tomatoes or canned pulp
• 1/2 carrot
• 1 onion
• 1 stalk of celery
• 1 clove of garlic
• two tablespoons of extra virgin olive oil
• a pinch of salt
• a grind of fresh pepper
• 200g of buffalo mozzarella
• a few leaves of fresh basil

METHOD:

Using a mixer, add the boiling water to the flour, leave to cool and prepare the gnocchi, kneading them like the potato dumplings. (make "biscette" then cut cylinders of about 1 cm)

Cut the celery, carrot and onion into large pieces and brown them with the oil and garlic in a deep saucepan.

Add the tomato, salt, pepper and leave to cook for about 1 hour.

Blend, pass through a fine sieve, check for flavor and acidity. If the tomato is too acidic, add a pinch of sugar.

Cook the gnocchi in plenty of salted water, dress them with the tomato sauce, mix in the diced mozzarella and basil.

COOKING TOOLS

• PLANETARIA KITCHEN AID http://www.pentoleprofessionali.it/mescolatrice-planetaria-heavy-duty-4-8-litri-rosso-28921
• HIGH NON-STICK CASSEROLE AGNELLI http://www.pentoleprofessionali.it/casseruola-alta-antiaderente-spessore-5-millimetri-con-due-maniglie-inox-29419
• HAMILTON BEACH MIXER http://www.pentoleprofessionali.it/mixer-ad-immersion-serie-hmi200-27686
• POT FOR BOILING LAMBS http://www.pentoleprofessionali.it/pentola-alta-in-acciaio-inox-per-induzione-con-due-maniglie-inox-20870

Do you want to impress your guests with a simple but tasty dessert?

Here is the recipe for the chocolate cake:

INGREDIENTS:

• 200 g of chocolate
• 200 g of butter
• 300 g of eggs
• 120 g of egg yolk
• 130 g of granulated sugar
• 150 g of flour

PREPARATION:

Cut the chocolate into small pieces.

Melt it in a water bath together with the butter.

When it reaches 50°, remove it from the bain-marie and add the other ingredients, mixing with a whisk.

Grease and flour the molds.

Pour the mass into the moulds, filling up to 3/4.

Bake at 220° for 8 minutes.

Serve on the table still warm

COOKING TOOLS:

for this recipe we recommend the use of the following products:

ALUMINUM MOLDS   http://www.pentoleprofessionali.it/forma-argento-per-creme-caramel-basso-281 66

STAINLESS STEEL WHISK http://www.pentoleprofessionali.it/frusta-in-acciaio-inox-21983

STAINLESS STEEL BASTARDELLA http://www.pentoleprofessionali.it/bastardella-semisferica-con-maniglie-no-induzione-40261

Welcome back to a new chapter of " Choosing the right pot ". Today we talk about stainless steel cookware.

Stainless steel pans have several advantages, first of all they are very safe from a hygienic point of view, they have excellent resistance to thermal shock, abrasion, impact and corrosion.

They are particularly suitable for induction cooking if a ferritic steel disc is applied to the bottom.

Stainless steel is recommended for immersion cooking in which the heat is transmitted by the liquid in which the food is immersed and not by direct contact with the walls and bottom of the container.

On the other hand, they have a high specific weight and during cooking it is easy for splashes and splatters of food to char on the walls, given the different temperature compared to the bottom.

Energy saving is not optimal due to their poor ability to conduct heat and they are not very resistant to aggression from coarse salt. Furthermore, in stainless steel there are still moderate quantities of nickel and chromium.

Some useful tips before buying:

• Make sure it is 18/10 stainless steel, otherwise it may rust.
• The thickness of the aluminum disc, placed on the bottom to spread the heat, must be at least 6-7 mm.
• Add the salt only after boiling to prevent it from attacking the metal before melting.