Le lasagne in un ristorante Michelin emiliano con Massimo Spigaroli - Antica Corte Pallavicina*
Torna il concorso #Acquadichef, una competizione riservata ai professionisti che continua a ispirare tantissimi chef e amanti della cucina italiana. Protagoniste assolute dell'edizione #2021 saranno le lasagne, in tutte le forme possibili, senza preclusioni o limiti alla sperimentazione.
Per lanciare il concorso non potevamo che partire dall’Emilia: Massimo Spigaroli, uno dei giurati, presenta la versione classica all’interno dell’Antica Corte Pallavicina, ristorante tra i più storici e scenografici d’Italia. Echi verdiani, storie di zie emiliane, materie prime autoprodotte, e tantissimo amore per l’ennesimo piatto cosmopolita che ha preso vita dal Bel Paese.
I segreti del Culatello di Massimo Spigaroli nell'episodio speciale di IS:
INGREDIENTI
Pasta fresca/Fresh pasta:
Farina 00/00 flour 300 g
Uova/Eggs 3
Sale qb
Ragù/Bolognese sauce;
Carne bovina/beef 500 g
Salsiccia/Pork sausage 200 g
Passata pomodoro/Tomato paste 400 g
Acqua/Water 100 g
Vino rosso/Red wine 1/2 bicchiere
Carote/Carrots 3
Cipolle/Onions 2
Sedano/Celery 1
Olio EVO/EVO oil qb
Sale/Salt qb
Besciamella/Bechamel:
Latte intero/Whole milk 1 l
Farina 00/00 flour 70 g
Burro/Butter 70 g
Sale/Salt qb
Noce moscata/nutmeg qb
Per la guarnizione/for the garnish:
Parmigiano 24 mesi qb
Burro/Butter qb
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Pico De Gallo - Salsa Fresca or Salsa Cruda - PoorMansGourmet
This Pico De Gallo recipe is not only simple, it is easily adjusted to your specific tastes and spice preference. Wiki will tell you that the Spanish translation actually means, Beak of Rooster but if you want a history lesson, that's what they're there for. Today, I'm just going to show you how to make it. Just know that this is also known as Salsa Fresca or Salsa Cruda and it can be applied to just about anything you want to freshen and spice up; steaks, tacos, burritos, chili rellenos, potatoes, chili, hamburgers or just plain old chips and salsa. The truth is, I only filmed and posted this recipe because I needed it for my up and coming, Crispy Fish Tacos recipe. So keep an eye out for that because it's up next. Read more and get the exact ingredients for this recipe on my website:
Crispy Fish Tacos:
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Seems like I've got a recipe for just about any occasion, these days. I've got about 300 video recipes posted here on YouTube now and that includes Asian, Italian, Mexican, Cajun, Indian and many other worldly foods. Not to mention all of the classic American or Americanized foods you can find in the USA. My recipe genres break down into some wonderful playlists; Appetizers, Soups and Salads, Pasta and Sauce recipes, Seafood or Chicken recipes. Also Holiday, Barbecue and Party recipes and a whole lot more. So be sure to take a good look at my channel and watch more videos because there's a whole lot more coming your way!
Rick Bayless Essential Salsa: Salsa Mexicana Two Ways
Get the recipe ????
****
Though through the years I’ve written several recipes for this iconic, ubiquitous salsa, I’m doing it again—but with a twist. I want you to ask yourself, What version of this salsa do I like?
You see, the ingredients are basically set in stone, but the proportions are not.
The tomatoes add soft sweetness, the onion offers a fresh crunch, and, of course, the cilantro and green chile add herbiness and spice. This salsa is typically seasoned with a little lime and salt. So, if you’re in the mood for a salsa that’s really spicy, you’ll want to add more chile than your neighbor might. I’m a cilantro freak, so I’ll likely be putting in more than you. If I’m weighing everything, I like 4 parts tomato to 1 part onion, but that might not be to your taste.
I know people who want more and other who want less. You’re getting the idea, I think. I’m encouraging you to chop up the tomatoes, then add the remaining three ingredients a little at a time—tasting as you go—to determine what tastes really good to you. Same goes for lime and salt.
In the Yucatán, they make this salsa (called Xnipec) with red onion and habanero chile (I’ll advise you to start with half a chile and work up from there). There they use sour orange juice, which is about as sour as lemon, but with overtones of orange; to achieve a similar flavor, you can add a splash of orange to the lime. Also, I’ve seen versions made with some finely chopped radish, which adds a unique crunch that’s beautiful.
Spaghetti con i Ricci Di Mare - RICETTA CLASSICA
#spaghetti #spaghetticonricci #riccidimare
INGREDIENTI
spaghetti 120 g
polpa ricci di mare 50 g
aglio 1 spicchio
peperoncino 1
pepe
sale
olio extra vergine di oliva
vino bianco frizzante
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