Recipes November 9, 2009 - Prof. Bernasconi
Ravioli del plin
Mixed boiled
Green Sauce Bonet
Ravioli del plin:
Dough: 1 kg flour
8 red
4 eggs Filling: Pork Arista
Sottopaletta
1 piece of sausage (skinned)
chopped spinach
Eggs Nutmeg Parmigiano
Sale 1 tablespoon onion
Some epidemics glace
Chop the meat grinder: pork, sttopaletta, sausage, and finally a raw onion.
knife to chop the spinach and add the chopped meat, add Parmesan cheese, 4 eggs, nutmeg and salt. To make the filling more mixed and put a few spoonfuls of soft Demi glace.
Making ravioli, cook in a skillet and sauté with Demi Glace, a little 'parmesan and black pepper.
8 red
4 eggs Filling: Pork Arista
Sottopaletta
1 piece of sausage (skinned)
chopped spinach
Eggs Nutmeg Parmigiano
Sale 1 tablespoon onion
Some epidemics glace
Chop the meat grinder: pork, sttopaletta, sausage, and finally a raw onion.
knife to chop the spinach and add the chopped meat, add Parmesan cheese, 4 eggs, nutmeg and salt. To make the filling more mixed and put a few spoonfuls of soft Demi glace.
Making ravioli, cook in a skillet and sauté with Demi Glace, a little 'parmesan and black pepper.
boiled.
for boiled meats are seven:
1) brisket
2) Language
3) Head
4) Gallina
5) Muscle
6) Cotechino
7) Coda
Then we also used:
8) Sottopaletta (because it recognizes the central nerve)
9) pork loin
10) Bones
To ravioli del plin and Demi Glace.
Boiled
If you want to have a good boiled must put the meat in the pot with boiling water, if you want to have a good stock back then you put the meat in cold water and cook.
The bubble has a long cooking: at least 2 ½ hours for each piece.
The sausage must be cooked in cold water and then after about 45 minutes to the cooking water should be changed, so he throws away all the fat that throws off during boiling.
All other pieces are cooked in hot water.
in pots except the sausage because there is no aroma, it must be put: celery, carrot, onion, 2 cloves and 1 bay leaf and salt.
pots of boiled water should be filled to 70% during the cooking process is then stretched the broth with more hot water is consumed for cooking plus a portion of broth is used to make Demi glace. The language
to 1 / 3 of cooking is stripped, then released to a boil.
The tail before putting it to boil must be cut to pieces.
pots of boiled immediately be put to cook over high heat to bring to the boil and then lower, because the boiled must be cooked over moderate heat.
Demi glace:
Place in a pan: olive oil, celery, carrot, onion, bay leaves and bones: the brown well. Then add the chopped meat: pork and sottopaletta and brown. Then remove the meat from the pan, put in a perforated pan gastronorm not dry and bake at 160 degrees for 15 minutes after blending with red wine. When evaporated, add 6 spoons of soup (take 1 ladle of broth from each pot boiled). The pork and
sottopaletta after 25 minutes of cooking since it was put the wine to be removed and will be used to make the filling for ravioli. The Demi glace must continue cooking long you should cook at least 4 hours, but we we cooked a lot less.
During cooking, add more broth: we have added 12 more ladles of broth in 2 times.
When Demi glace is cooked remove the pan from the oven and set it on fire.
Remove the bones and turn in the pan to cook the sauce a sauce by adding flour and water you need to make thicken the sauce. There should also
a teaspoon of tomato paste, but we have not made because there was not. We
the end we did a little 'roux with flour and butter and we have added to thicken Demi glace made a little more' on fire and then passed through a sieve and China had previously also been blended with the blender.
Put the pot in a Demi Glace water bath and keep her warm in the tub of water bath until ready to toss the ravioli.
Green Sauce.
firm
4 egg bread dipped in vinegar and wrung
parsley 1 handful of capers
5 / 6
anchovies Garlic Oil
knife to chop the garlic. Clean the parsley, wash it put it in a glass blender, adding garlic, anchovies, bread soaked in vinegar (we only put a drop of vinegar because we had no bread), capers, egg yolks and a little ' oil, chopped fine with blender and add more oil if necessary while you chop.
Bonet
1 l milk
5 egg yolks 5 whole eggs 250 g sugar
100 to 150 g amaretti
50 g cocoa powder For the caramel:
½ kg of sugar, little water only to wet the sugar.
First make the caramel and pour it on the bottom of the molds.
Beat eggs in a bowl with sugar, then add the other ingredients: amaretto, cocoa and milk. Mix well, pour into molds and place in a baking pan and bake Gastronorm perforated oven to 120 ° in the mixed steam for 40 minutes.
2) Language
3) Head
4) Gallina
5) Muscle
6) Cotechino
7) Coda
Then we also used:
8) Sottopaletta (because it recognizes the central nerve)
9) pork loin
10) Bones
To ravioli del plin and Demi Glace.
Boiled
If you want to have a good boiled must put the meat in the pot with boiling water, if you want to have a good stock back then you put the meat in cold water and cook.
The bubble has a long cooking: at least 2 ½ hours for each piece.
The sausage must be cooked in cold water and then after about 45 minutes to the cooking water should be changed, so he throws away all the fat that throws off during boiling.
All other pieces are cooked in hot water.
in pots except the sausage because there is no aroma, it must be put: celery, carrot, onion, 2 cloves and 1 bay leaf and salt.
pots of boiled water should be filled to 70% during the cooking process is then stretched the broth with more hot water is consumed for cooking plus a portion of broth is used to make Demi glace. The language
to 1 / 3 of cooking is stripped, then released to a boil.
The tail before putting it to boil must be cut to pieces.
pots of boiled immediately be put to cook over high heat to bring to the boil and then lower, because the boiled must be cooked over moderate heat.
Demi glace:
Place in a pan: olive oil, celery, carrot, onion, bay leaves and bones: the brown well. Then add the chopped meat: pork and sottopaletta and brown. Then remove the meat from the pan, put in a perforated pan gastronorm not dry and bake at 160 degrees for 15 minutes after blending with red wine. When evaporated, add 6 spoons of soup (take 1 ladle of broth from each pot boiled). The pork and
sottopaletta after 25 minutes of cooking since it was put the wine to be removed and will be used to make the filling for ravioli. The Demi glace must continue cooking long you should cook at least 4 hours, but we we cooked a lot less.
During cooking, add more broth: we have added 12 more ladles of broth in 2 times.
When Demi glace is cooked remove the pan from the oven and set it on fire.
Remove the bones and turn in the pan to cook the sauce a sauce by adding flour and water you need to make thicken the sauce. There should also
a teaspoon of tomato paste, but we have not made because there was not. We
the end we did a little 'roux with flour and butter and we have added to thicken Demi glace made a little more' on fire and then passed through a sieve and China had previously also been blended with the blender.
Put the pot in a Demi Glace water bath and keep her warm in the tub of water bath until ready to toss the ravioli.
Green Sauce.
firm
4 egg bread dipped in vinegar and wrung
parsley 1 handful of capers
5 / 6
anchovies Garlic Oil
knife to chop the garlic. Clean the parsley, wash it put it in a glass blender, adding garlic, anchovies, bread soaked in vinegar (we only put a drop of vinegar because we had no bread), capers, egg yolks and a little ' oil, chopped fine with blender and add more oil if necessary while you chop.
Bonet
1 l milk
5 egg yolks 5 whole eggs 250 g sugar
100 to 150 g amaretti
50 g cocoa powder For the caramel:
½ kg of sugar, little water only to wet the sugar.
First make the caramel and pour it on the bottom of the molds.
Beat eggs in a bowl with sugar, then add the other ingredients: amaretto, cocoa and milk. Mix well, pour into molds and place in a baking pan and bake Gastronorm perforated oven to 120 ° in the mixed steam for 40 minutes.
0 comments:
Post a Comment