November 27, 2014
HUNGARIAN GULASH: THE RECIPE
recipe
Posts tagged 'Linea Professional'
November 8, 2014
SEA BASS FILLET IN TOMATO STEW, CAPERS AND OLIVES AND FISH SMOKE
ingredients for 4 people):
FOR THE FISH CARTOON:
Ingredients: (for 2 liters of broth):
METHOD:
Place the salted sea bass fillets in the non-perforated baking tray with the olives, capers, diced tomatoes, white wine, a couple of tablespoons of water and steam cook them at 65°C for about 10-15'.
PREPARATION FOR FISH CARTOON:
Brown the celery, carrots and onion cut into large pieces, add the fish bones, the herbs, pour over the white wine and let it reduce.
Wet with water until covered, add a pinch of salt and cook over moderate heat for at least 30 minutes.
When cooked, pass the broth through a fine sieve.
When the fish is cooked, put the fresh basil on top and arrange everything on the plates, sprinkling it with the previously prepared fish stock.
Enjoy your meal!
October 16, 2014
BOLOGNESE SAUCE
INGREDIENTS (FOR 10 PEOPLE):
- 500 g of minced beef pulp
- 250 g minced pork meat
- 100 g of sweet bacon
- 2 glasses of dry red wine
- 2 carrots
- 1 celery shrimp
- 2 onions
- 1 bunch aromatic
- a glass of pureed peeled tomato
- salt
- pepper
- two tablespoons of olive oil
METHOD:
Blend the carrot, celery, onion.
Put the oil in a deep casserole, the bacon cut into fine cubes and sizzle.
Add the vegetables and let them brown for a few minutes.
Add the meat and cook, stirring constantly with a wooden spoon, until it has lost all its water and begins to brown.
When all the contents of the pot are dry, pour in the red wine, let it evaporate, add the tomato, the bouquet garni, a spoonful of fine salt and pour in water to cover the meat by two fingers.
Cook over low heat for at least an hour, adding water from time to time if necessary.
When cooked, check the flavour, add the ground black pepper and, if necessary, tie the sauce with cornstarch diluted in water.
FOR THE BUNCH OF AROMATIC HERBS:
inside two stalks of celery held together with kitchen twine, place various whole aromatic herbs (thyme, bay leaf, parsley, sage, rosemary, etc.)
COOKING TOOLS:
- Casserole high thickness 5 mm http://www.pentoleprofessionali.it/casseruola-alta-antiaderente-spessore-5-millimetri-con-due-maniglie-inox-29419
September 27, 2014
GNOCCHI SORRENTO STYLE: THE RECIPE
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