dj-gabriele
Well-known member
- Joined
- Jun 24, 2007
- Messages
- 1,685
Indeed pasta should be al dente 
... but then I'm only 25 years old.
Badly cooked pasta either under or overcooked is just inedible, no matter in what country you're going to eat it!
Second, pizza made by a good pizzaiolo with a properly mantained wood fired oven is better than a pizza made by a good pizzaiolo with an electric or gas one for the simple fact that combustion products will enrich the aroma.
If the pizza is burnt to make customer see that it is made "in the traditional way" send it back and change place to eat! It's not worth it!
@panthera: as much I love proper Italian cooking I also love experimenting other countries' tastes...
So I'm going to come to Munich this Christmas, do you have any good places to suggest where I could have my meals on the 25th? (also my family is coming)
I already know Fraunhofer restaurant but didn't like it much, I'm open to suggestion! Maybe some kind of typical "imbisstube" or something like that?
Third: what to have pizza done in 4 minutes in your electric home oven?
Here's the solution:
http://www.smeg.it/International/Catalogue/Product/SCP112PZ8.aspx?SID=5541442
I have the catalitic cleaning variety in black and I fell in love with it! (and mine goes up to 300°C or 572°F)
And now there is the "standard" recipe of the "Ragù alla Bolognese" as dictated by the Italian Accademy of Cusine:
300 g of beef skirt
100 g of bacon, unsmoked, unsalted
100 ml (half a glass) of Sangiovese red wine
200 ml (a glass) of beef broth (not stock cube broth)
5 spoons of tomato sauce or tomato concentrate (reduce accordingly one half or one third)
1 small onion (50 g)
1 carrot (50 g)
1 celery stick (50 g)
one spoon of milk cream
the "modern" everyday quicker variation I use is as follows (and here are a million of recipes):
200 g minced lean beef
200 g minced lean pork (or pork sausage with only salt and pepper as savoring)
2 spoons of milk (optional)
100 ml of extra virgin olive oil (as the meat is lean, less if using sausage)
celery, onion and carrot
2 full spoons double tomato concentrate
half a glass of Sangiovese wine
This quantity serves 4 people.
First mince the meat coarsely, it shouldn't be sand-like.
put the bacon and carrots and onion and celery, all minced in a pan with high sides and cook till it starts sizzling.
Add the minced beef and let cook well. Add the wine and continue cooking on gentle heat.
When the wine will have dried out add the broth, salt, pepper and sauce or tomato paste. Cook on low for 2 hours at least, this is important to make the meat tender. Add the cream not long before the sauce is ready.
On my everyday variety I don't chop the greens as I hate celery and onion, so i simply throw them away after the sauce has cooked.
I put all together the meat and greens and oil, cook until it sizzles and the meat is no more red and the water it leaks is evaporated, then add wine, when the wine has evaporated I add the concentrate and cover the meat with water. Just stir once in a while, when the water is evaporated, cooking on low, the sauce should be ready, add the milk and cook some more and you're done!
Oh and if you use a pressure cooker the time will be cut in half! Have a try!
Serve with egg pasta like tagliatelle (that should be 8 mm wide once cooked and not sheet like thin!) with a lot of Parmigiano Reggiano, buon appetito!
... but then I'm only 25 years old.
Badly cooked pasta either under or overcooked is just inedible, no matter in what country you're going to eat it!
Second, pizza made by a good pizzaiolo with a properly mantained wood fired oven is better than a pizza made by a good pizzaiolo with an electric or gas one for the simple fact that combustion products will enrich the aroma.
If the pizza is burnt to make customer see that it is made "in the traditional way" send it back and change place to eat! It's not worth it!
@panthera: as much I love proper Italian cooking I also love experimenting other countries' tastes...
So I'm going to come to Munich this Christmas, do you have any good places to suggest where I could have my meals on the 25th? (also my family is coming)
I already know Fraunhofer restaurant but didn't like it much, I'm open to suggestion! Maybe some kind of typical "imbisstube" or something like that?
Third: what to have pizza done in 4 minutes in your electric home oven?
Here's the solution:
http://www.smeg.it/International/Catalogue/Product/SCP112PZ8.aspx?SID=5541442
I have the catalitic cleaning variety in black and I fell in love with it! (and mine goes up to 300°C or 572°F)
And now there is the "standard" recipe of the "Ragù alla Bolognese" as dictated by the Italian Accademy of Cusine:
300 g of beef skirt
100 g of bacon, unsmoked, unsalted
100 ml (half a glass) of Sangiovese red wine
200 ml (a glass) of beef broth (not stock cube broth)
5 spoons of tomato sauce or tomato concentrate (reduce accordingly one half or one third)
1 small onion (50 g)
1 carrot (50 g)
1 celery stick (50 g)
one spoon of milk cream
the "modern" everyday quicker variation I use is as follows (and here are a million of recipes):
200 g minced lean beef
200 g minced lean pork (or pork sausage with only salt and pepper as savoring)
2 spoons of milk (optional)
100 ml of extra virgin olive oil (as the meat is lean, less if using sausage)
celery, onion and carrot
2 full spoons double tomato concentrate
half a glass of Sangiovese wine
This quantity serves 4 people.
First mince the meat coarsely, it shouldn't be sand-like.
put the bacon and carrots and onion and celery, all minced in a pan with high sides and cook till it starts sizzling.
Add the minced beef and let cook well. Add the wine and continue cooking on gentle heat.
When the wine will have dried out add the broth, salt, pepper and sauce or tomato paste. Cook on low for 2 hours at least, this is important to make the meat tender. Add the cream not long before the sauce is ready.
On my everyday variety I don't chop the greens as I hate celery and onion, so i simply throw them away after the sauce has cooked.
I put all together the meat and greens and oil, cook until it sizzles and the meat is no more red and the water it leaks is evaporated, then add wine, when the wine has evaporated I add the concentrate and cover the meat with water. Just stir once in a while, when the water is evaporated, cooking on low, the sauce should be ready, add the milk and cook some more and you're done!
Oh and if you use a pressure cooker the time will be cut in half! Have a try!
Serve with egg pasta like tagliatelle (that should be 8 mm wide once cooked and not sheet like thin!) with a lot of Parmigiano Reggiano, buon appetito!
