Recipes January 18, 2010 - Prof. Bernasconi
aspic cutters
vegetables and mint sauce with lamb loin pork
Wallington
tart pastry, chocolate and pears
aspic
When it comes to vegetables is any of aspic jelly in preparation, so they can be vegetables, fruits, or even meat.
The aspic is a cold appetizer, can be made in large sizes or single serving.
You must make a jelly industrial nuts (doses and mode are indicated on the package of gelatin).
The vegetables used are:
Potatoes Carrots Peas
Peppers
Carrots peeled and steamed whole, then cut into cubes.
Peppers: on fire, fried, peeled and cut into cubes.
Peas: steamed.
Potatoes: cubed and steamed.
They should put a nell'abbattitore cake mold and freeze it, then you put a little 'jelly on the bottom to make a layer at least 1 cm and may recover in a blast freezing.
Then you begin to make the layers as desired with vegetables: Put the first
vegetables, cover with jelly, and put in a blast: it goes on as each layer.
There must be a lot of jelly and every time it goes past in a blast for otherwise the firm various vegetables instead of being layered mix all together.
After you finish the last layer to harden and then used by inverting the mold so that the base of the mold to become the top dell'aspic and vice versa.
noodles with mint sauce with lamb and artichoke pesto.
Pasta:
The noodles are a type of pasta that lends itself well to be flavored with herbs or spices.
For each person in the pasta should be considered 70 to 75 g of flour.
So for 10 people: 750 gr flour
6 eggs Salt to taste 1 bunch mint
For the lamb sauce: using the shoulder of the thigh because it costs less and is more tasty.
For 10 people have to use 3 shoulders.
Artichoke Pesto.
For artichoke pesto: at least 10 artichokes.
Clean the artichokes, first in half and then divide each half into 3 pieces. Soak them in water and lemon juice until ready to cook.
steam for 5 minutes.
Prepare a glass in the blender with: artichokes, garlic, pine nuts and oil and whisk well.
Add a little 'hot water if necessary to make the pesto a bit' more fluid, salt and continue blending.
Mix the sauce with a handful of grated parmesan.
Trasferire il pesto in una boule fino al momento di utilizzarlo.
Il pesto di carciofi è molto simile al pesto genovese con la differenza che ci sono più pinoli e meno grana. Non ci si mette il
pecorino.
Preparare il sugo:
Disossare l’agnello e farlo a cubetti piccoli (tritarlo a coltello) lasciando il grasso.
Fare un trito di aglio e rosmarino.
Soffriggere olio, cipolla e alloro, aggiungere l’agnello e farlo ben rosolare poi aggiungere il trito di aglio e rosmarino, poi sfumare con vino rosso, aggiungere il sale mettere un pizzico di farina , e del dado granulare ed un mestolo d’acqua (se si ha del brodo è meglio, si dovrebbe preparare in advance with the bones of the lamb).
Cook the sauce by adding water as the gravy dries: considering that 40 minutes to cook.
Serve noodles topped with the sauce of lamb on a plate with a glass of artichoke pesto, then finish with a few more drops of pesto on top of the noodles.
pork loin Wallington.
It 's a British dish. Should be done with the thread but the school passed the pig because it costs less.
It 's a thread in a crust of pastry covered with duxelle sauce before being enclosed in pastry.
so they need a dose of puff pastry made with about 400 grams of flour, as the recipe made earlier this year.
a pork loin 70 gr
about 200 grams of chopped ham with a knife
350 grams of chicken livers.
Salsa duxelle:
It starts with a bechamel soda, which turns into adding egg yolks and parmesan cheese sauce mornai fiendola then adding a portion of chopped liver and in another part of the ham cut into julienne strips.
duxelle The sauce is of two types: thin
Duxelle: salsa mornai +
Duxelle fat ham: ham sauce mornai + + previously sautéed mushrooms
Bechamel soda
½ l milk + salt + roux made with 60 -70 g butter 60-70 g of flour
turn it into mornai add 2-3 egg yolks and parmesan cheese.
Then divide the mixture into 2 parts in 60% of sauce add the livers
In the remaining 40% add the chopped ham.
Liver:
Wash the chicken livers, pat dry and fry in a pan with olive oil, 2 cloves of garlic and bay leaves. Blend with a bit 'of vinegar.
Let them cool and chop with a knife.
Lonza:
Remove a little 'fat, but not too far from the loin, sprinkle with salt and black pepper and bake until steam to a temperature of 45 ° to the heart.
If you did then it should be browned with the thread quickly in a pan and then placed immediately in the crust, because the thread must remain in the blood, but instead must be well cooked pork.
Remove loin from oven and cool to put nell'abbattitore.
When cold, roll out the pastry on a parchment paper and place on a baking sheet, put on the loin, Nappi (spread) the loin with the sauce first and then the livers with duxelle thin sauce (ham). Brush with the remaining sauce (if they advance a little ') the interior of the sheet.
Close the pastry, brush the edges with beaten egg so that it makes the glue.
Making the pastry strips with advanced decoration and glue sulla crosta sempre spennellando bene con l’uovo per incollarle.
Cuocere in forno statico (quello nel quale cuociamo le pizze) preriscaldato a 170° per 1 ora - 70 minuti circa.
Per servirlo bene senza che si rompa troppo la crosta far raffreddare prima di tagliarlo.
Crostata di frolla al cacao con pere.
Fare una frolla con:
250 g burro
2 rossi
150 g zucchero a velo
25 g cacao amaro
425 g farina
Pere: 6 - 7 pere ABATE.
Tagliare le pere a metà, sbucciarle e tagliargli vi ala punta in modo che rimangano le metà di pera belle rotonde.
Mettere sia le pere che le punte in una pirofila e spolverizzarle with sugar and cinnamon.
Cover with foil and bake at 850 watt microwave for 7-8 minutes.
The points of pears in blender and blend should be kept aside. The half-round
pears should be cut into thin slices.
Roll out the pastry into a greased and floured pan, cover with aluminum foil so that it adheres well to the edges and put a weight (beans or even placed in some steel) and bake the pastry in white (mean blanket). Bake at 170 degrees for 30 minutes in convection oven, then remove the foil and cook for another 10 minutes to get some 'color.
Put it on chiller to cool completely otherwise break when removing the mold .. Melt the
cioccolato fondente e dopo aver sformato la frolla, fare una colata di cioccolato fuso sulla base della frolla.
Farlo raffreddare in modo che indurisca (così è più buona ma difficile da tagliare, altrimenti fare una ganasche con panna e cioccolato fuso).
Sopra al cioccolato che si sarà indurito mettere la purea di pere.
Sopra alla purea mettere le pere a fettine.
Coprire le pere con tortagel e servire.
Fatta in questo modo la crostata risulterà più dura a causa del cioccolato che si indurisce e forma una lastra spessa qualche millimetro, però è molto più buona che se fosse sostituita con ganache.
aspic cutters
vegetables and mint sauce with lamb loin pork
Wallington
tart pastry, chocolate and pears
aspic
When it comes to vegetables is any of aspic jelly in preparation, so they can be vegetables, fruits, or even meat.
The aspic is a cold appetizer, can be made in large sizes or single serving.
You must make a jelly industrial nuts (doses and mode are indicated on the package of gelatin).
The vegetables used are:
Potatoes Carrots Peas
Peppers
Carrots peeled and steamed whole, then cut into cubes.
Peppers: on fire, fried, peeled and cut into cubes.
Peas: steamed.
Potatoes: cubed and steamed.
They should put a nell'abbattitore cake mold and freeze it, then you put a little 'jelly on the bottom to make a layer at least 1 cm and may recover in a blast freezing.
Then you begin to make the layers as desired with vegetables: Put the first
vegetables, cover with jelly, and put in a blast: it goes on as each layer.
There must be a lot of jelly and every time it goes past in a blast for otherwise the firm various vegetables instead of being layered mix all together.
After you finish the last layer to harden and then used by inverting the mold so that the base of the mold to become the top dell'aspic and vice versa.
noodles with mint sauce with lamb and artichoke pesto.
Pasta:
The noodles are a type of pasta that lends itself well to be flavored with herbs or spices.
For each person in the pasta should be considered 70 to 75 g of flour.
So for 10 people: 750 gr flour
6 eggs Salt to taste 1 bunch mint
For the lamb sauce: using the shoulder of the thigh because it costs less and is more tasty.
For 10 people have to use 3 shoulders.
Artichoke Pesto.
For artichoke pesto: at least 10 artichokes.
Clean the artichokes, first in half and then divide each half into 3 pieces. Soak them in water and lemon juice until ready to cook.
steam for 5 minutes.
Prepare a glass in the blender with: artichokes, garlic, pine nuts and oil and whisk well.
Add a little 'hot water if necessary to make the pesto a bit' more fluid, salt and continue blending.
Mix the sauce with a handful of grated parmesan.
Trasferire il pesto in una boule fino al momento di utilizzarlo.
Il pesto di carciofi è molto simile al pesto genovese con la differenza che ci sono più pinoli e meno grana. Non ci si mette il
pecorino.
Preparare il sugo:
Disossare l’agnello e farlo a cubetti piccoli (tritarlo a coltello) lasciando il grasso.
Fare un trito di aglio e rosmarino.
Soffriggere olio, cipolla e alloro, aggiungere l’agnello e farlo ben rosolare poi aggiungere il trito di aglio e rosmarino, poi sfumare con vino rosso, aggiungere il sale mettere un pizzico di farina , e del dado granulare ed un mestolo d’acqua (se si ha del brodo è meglio, si dovrebbe preparare in advance with the bones of the lamb).
Cook the sauce by adding water as the gravy dries: considering that 40 minutes to cook.
Serve noodles topped with the sauce of lamb on a plate with a glass of artichoke pesto, then finish with a few more drops of pesto on top of the noodles.
pork loin Wallington.
It 's a British dish. Should be done with the thread but the school passed the pig because it costs less.
It 's a thread in a crust of pastry covered with duxelle sauce before being enclosed in pastry.
so they need a dose of puff pastry made with about 400 grams of flour, as the recipe made earlier this year.
a pork loin 70 gr
about 200 grams of chopped ham with a knife
350 grams of chicken livers.
Salsa duxelle:
It starts with a bechamel soda, which turns into adding egg yolks and parmesan cheese sauce mornai fiendola then adding a portion of chopped liver and in another part of the ham cut into julienne strips.
duxelle The sauce is of two types: thin
Duxelle: salsa mornai +
Duxelle fat ham: ham sauce mornai + + previously sautéed mushrooms
Bechamel soda
½ l milk + salt + roux made with 60 -70 g butter 60-70 g of flour
turn it into mornai add 2-3 egg yolks and parmesan cheese.
Then divide the mixture into 2 parts in 60% of sauce add the livers
In the remaining 40% add the chopped ham.
Liver:
Wash the chicken livers, pat dry and fry in a pan with olive oil, 2 cloves of garlic and bay leaves. Blend with a bit 'of vinegar.
Let them cool and chop with a knife.
Lonza:
Remove a little 'fat, but not too far from the loin, sprinkle with salt and black pepper and bake until steam to a temperature of 45 ° to the heart.
If you did then it should be browned with the thread quickly in a pan and then placed immediately in the crust, because the thread must remain in the blood, but instead must be well cooked pork.
Remove loin from oven and cool to put nell'abbattitore.
When cold, roll out the pastry on a parchment paper and place on a baking sheet, put on the loin, Nappi (spread) the loin with the sauce first and then the livers with duxelle thin sauce (ham). Brush with the remaining sauce (if they advance a little ') the interior of the sheet.
Close the pastry, brush the edges with beaten egg so that it makes the glue.
Making the pastry strips with advanced decoration and glue sulla crosta sempre spennellando bene con l’uovo per incollarle.
Cuocere in forno statico (quello nel quale cuociamo le pizze) preriscaldato a 170° per 1 ora - 70 minuti circa.
Per servirlo bene senza che si rompa troppo la crosta far raffreddare prima di tagliarlo.
Crostata di frolla al cacao con pere.
Fare una frolla con:
250 g burro
2 rossi
150 g zucchero a velo
25 g cacao amaro
425 g farina
Pere: 6 - 7 pere ABATE.
Tagliare le pere a metà, sbucciarle e tagliargli vi ala punta in modo che rimangano le metà di pera belle rotonde.
Mettere sia le pere che le punte in una pirofila e spolverizzarle with sugar and cinnamon.
Cover with foil and bake at 850 watt microwave for 7-8 minutes.
The points of pears in blender and blend should be kept aside. The half-round
pears should be cut into thin slices.
Roll out the pastry into a greased and floured pan, cover with aluminum foil so that it adheres well to the edges and put a weight (beans or even placed in some steel) and bake the pastry in white (mean blanket). Bake at 170 degrees for 30 minutes in convection oven, then remove the foil and cook for another 10 minutes to get some 'color.
Put it on chiller to cool completely otherwise break when removing the mold .. Melt the
cioccolato fondente e dopo aver sformato la frolla, fare una colata di cioccolato fuso sulla base della frolla.
Farlo raffreddare in modo che indurisca (così è più buona ma difficile da tagliare, altrimenti fare una ganasche con panna e cioccolato fuso).
Sopra al cioccolato che si sarà indurito mettere la purea di pere.
Sopra alla purea mettere le pere a fettine.
Coprire le pere con tortagel e servire.
Fatta in questo modo la crostata risulterà più dura a causa del cioccolato che si indurisce e forma una lastra spessa qualche millimetro, però è molto più buona che se fosse sostituita con ganache.
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