Archivio mensile:settembre 2012

Piadina senza strutto

Standard

Preparazione:

Prendete una ciotola abbastanza capiente e versatevi la farina. Create un buco nella farina ed aggiungete l’olio, il sale ed il bicarbonato, Iniziate a mescolare versando gradualmente il latte e l’acqua. Continuate a mescolare finchè l’impasto sarà abbastanza sodo. A questo punto, coprite la ciotola e lasciate riposare l’impasto in frigorifero per circa 45 minuti.

Trascorso il tempo di riposo, prendete l’impasto e disponetelo su di una spianatoia. Dividete l’impasto in otto panetti e stendeteli con il matterello creando dei dischi spessi circa 4 mm. Se volete creare una piadina sfogliata, stenderla più di una volta seguendo lo stesso procedimento utilizzato per la pasta sfoglia. A questo punto, riscaldate una padella adatta e cuocetene una per volta, girandola a metà cottura.

Annunci

Risotto con la zucca e gorgonzola

Standard

500gr di zucca molto farinosa
400gr di riso
30gr di burro
olio ,
2 dadi x il brodo
vino bianco
parmigiano grattugiato
50gr di gorgonzola piccante
1 scalogno prezzemolo

Fai soffriggere lo scalogno
con l’olio,e burro aggiungi la zucca a pezzi e falla cuocere a fiamma moderata. Quando la zucca si disfa e diventa una crema aggiungi il riso, tostalo, bagnalo con il vino bianco e fai evaporare. intanto con il dado preparare il brodo.
Aggiungi il brodo un poco per volta. A cottura ultimata unisci il gorgonzola il parmigiano e un poco di prezzemolo poi mescolare e servire.

Dahi Ki Kadhi (refreshing yoghurt curry)

Standard

Heat 2 tablespoons oil in a deep pan
Add
1 teaspoon mustard seeds
1/2 teaspoon fenugreek seeds
1/2 inch ginger
2 green chillies (optional)
and saute’
Add to chopped medium onions and some cloves of garlic, saute’ until translucent

In a bowl, add 4 tablespoons gram flour , water and 1/4 teaspoon turmeric powder to 3/4cups of yoghurt and whisk until smooth (1 tablespoon of gram flour is enoug for about 1/1.5 cups of yoghurt). Add this mixture to the pan and cook stirring on medium heat, until it thickens.
Add salt, 1 teaspoon red chili powder, 2 tablespoons coriander leaves and mix well – cook for another couple of minutes and then serve with rice.

You can view the recipe (in hindi!) here 

Lasagne al salmone, brie ed erba cipollina

Standard

Ingredienti:
300 g. salmone affumicato
70 – 80 g. brie
2 fili d’erba cipollina
250 g. lasagne fresche
parmigiano q.b.
1 lt besciamella preparata con:
80 g. burro
80 g. farina
1 lt. latte
sale
noce moscata

Preparare la besciamella e metterne una parte sul fondo della pirofila, disporvi sopra uno strato di lasagne, coprire con besciamella, il salmone tagliato a pezzi, profumare con pochissima erba cipollina, il brie tagliato a pezzi e finire con una spolverata di parmigiano.
Continuare cosi fino ad esaurimento degli ingredienti.
Nell’ultimo strato mettere la besciamella, il brie e il parmigiano.
Infornare le lasagne a 200° per circa 20 minuti, finchè fanno la crosticina.

Volendo, si possono aumentare le dosi, sia del salmone che del brie e dell’erba cipollina, ma con queste dosi è risultato un piatto delicatissimo…

Seafood Lasagne

Standard

Ingredients
250g frozen raw tiger prawns
200g frozen shelled cooked mussels
200g frozen scallops
175g frozen squid
2 shallots, peeled and chopped
1 large clove of garlic, peeled and crushed
1 small red chilli, de-seeded and finely chopped
1 tbsp extra-virgin olive oil
165ml dry white wine
175g ripe tomatoes, peeled, de-seeded and chopped
200g fresh lasagne sheets (which can be frozen)
seasoning
For the béchamel:
845ml milk
50g butter
50g plain flour
1 bay leaf
freshly grated nutmeg
¼ tsp ground mace
To serve:
1½ tbsp extra-virgin olive oil
1 clove of garlic, peeled and crushed
squid tentacles
1 tbsp chopped fresh parsley

Method

You will also need a baking dish measuring 18x23cm, 5cm deep, buttered. First of all spread the frozen shellfish out on a large plate with a double sheet of kitchen paper, and leave to defrost for 1-1½ hours. Then slice the scallops fairly thickly into rounds, about 5mm thick. Now heat one tablespoon of olive oil in a medium-size pan and cook the shallots with the garlic and chilli gently for about five minutes.

Meanwhile, pull the squid tentacles away from the body and keep them in the fridge until later. Then cut the squid into 1cm rings. After that add the wine to the shallots, turn up the heat and let it bubble and reduce for about 10 minutes until it has almost completely evaporated, then add the tomatoes and cook for five more minutes until they soften to a pulp. Season well before stirring in all the shellfish (except the tentacles), and remove from the heat.

Now make the béchamel by placing the milk, butter, flour, bay leaf, about ¼ nutmeg grated, mace and seasoning in a medium-size saucepan over a medium heat, then, whisking all the time, slowly bring it up to simmering point until the sauce has thickened. Then turn the heat down to its lowest setting and let the sauce simmer for about five minutes.

Pre-heat the oven to 180C/gas mark 4. Now you can assemble the lasagne, so spread a large spoonful of the béchamel over the base of the dish, then cover with sheets of lasagne, cutting them with scissors to fit the dish evenly, rather than overlapping them. Spread a third of the fish mixture over the pasta, followed by about a quarter of the remaining béchamel, then continue to layer everything, finishing off with a layer of pasta covered with the remaining béchamel sauce.

Bake the lasagne in the oven for 40-45 minutes until the sauce is bubbling and the top is golden-brown. When you remove it from the oven leave it to rest for 10 minutes, and while that’s happening heat 1½ tablespoons of olive oil in a small frying-pan, then add the squid tentacles and garlic and sauté gently for two minutes. Stir in the parsley and some seasoning and sprinkle this mixture (and all the juices from the pan) over the top of the lasagne before serving.

Note If you don’t have a fishmonger the best way to acquire frozen shellfish is to ask at your supermarket fish counter. Also, if you want to prepare the lasagne a few hours in advance, make the tomato mixture and béchamel while the fish defrosts and make sure they are completely cold before assembling the lasagne.

Fish Pie

Standard

Ingredients:
400g skinless white fish fillet
400g skinless smoked haddock fillet
600ml full-fat milk
1 small onion , quartered
4 cloves
2 bay leaves
small bunch parsley , leaves only, chopped
100g butter
50g plain flour
pinch freshly grated nutmeg
1kg floury potato , peeled and cut into even-sized chunks
50g cheddar , grated

Poach the fish. Put the fish in the frying pan and pour over 500ml of the milk. Stud each onion quarter with a clove, then add to the milk, with the bay leaves. Bring the milk just to the boil – you will see a few small bubbles. Reduce the heat and simmer for 8 mins. Lift the fish onto a plate and strain the milk into a jug to cool. Flake the fish into large pieces in the baking dish. Scatter over the chopped parsley.

Make the sauce. Melt half the butter in a pan, stir in the flour and cook for 1 min over moderate heat. Take off the heat, pour in a little of the cold poaching milk, then stir until blended. Continue to add the milk gradually, mixing well until you have a smooth sauce. Return to the heat, bringto the boil and cook for 5 mins, stirring continually, until it coats the back of a spoon. Remove from the heat, season with salt, pepper and nutmeg, then pour over the fish.

Assemble and bake. Heat oven to 200C/fan 180C/gas 6. Boil the potatoes for 20 mins. Drain, season and mash with the remaining butter and milk. Use to top the pie, starting at the edge of the dish and working your way in – push the mash right to the edges to seal. Fluff the top with a fork, sprinkle with cheese, then bake for 30 mins. Make up to a day ahead, chill, then bake for 40 mins.
Fish Pie!
Different flavours Seafood: Add 200g raw peeled king prawns to the baking dish along with the poached fish. Salmon & dill: Replace the smoked haddock with 400g skinless salmon fillets, and use dill instead of the parsley. Fish & vegetable: Add 100g each frozen peas and sweetcorn to the baking dish before pouring over the sauce.