Traditional Potato Gnocchi with Tips + Two Secrets of Chewf Rectified
Ingredients:
1 kilo of potatoes (Asterix) with steamed or roasted peas in the traditional oven or in the microwave (pierce each potato before)
You can also cook covered with water. see below
Other Ingredients:
4 tablespoons (about 10 ounces) of wheat flour approximately
200 grs. (20% of the flour), until the point of rolling
1 tablespoon salt (salt)
1 tablespoon of well-filled butter, or margarine
2 large eggs, or 2 egg yolks and 1 egg yolk
50 grs. Of grated Parmesan cheese
Tomato Sauce with Meat:
500 grs. Ground beef
500 grs. Of grated onion or to taste
1 liter of homemade tomato sauce, or
1 can of industrialized sauce with more
3 cans of cold water, boil until halved
4 tablespoons corn oil
2 tablespoons "Onion Cream Soup" or 2 broth (industrialized) (optional), exclude salt
1 tablespoon oregano add after the sauce ready
1 teaspoon salt, if adding onion soup, exclude salt
1 piece of cinnamon stick, put only 5 'minutes before finishing the sauce, then discard, can substitute for a teaspoon of cinnamon powder.
How to Cook the Potatoes:
Wash well the potatoes with peel to remove all the earth, make a cut by slightly marking the half by the circumference, to facilitate the removal of the skin, after cooking, which is only pull on both sides, which it leaves easily
Cook the potatoes in the steamer to run out of water.
You can use very small potatoes that are drier or own potato for gnocchi. .
You can use the aluminum rice drainer to cook potatoes, that is, if you do not have a pan of your own (pasta).
After the cooked potatoes, remove the peel while it is warm by pulling it skin by the sides, through the potato masher or in the processor, or kneading with a fork.
If you want you can move quickly, each baked potato in running water to cool slightly.
How to prepare the dough:
Chef's Secret:
For the Mass Do not Stay Hard:
Put the potatoes in a bowl, squeezed, add the butter, mix well, bring the refrigerator until cool for about 30 minutes,
After the squeezed potato has cooled, add the other ingredients the salt, eggs (one at a time), the grated cheese, the wheat flour slowly and slowly until let go of the hands. Knead well, until the point of curling.
Make thin long rolls, the thickness of a finger.
Cut the gnocchi 1 centimeter, and lightly sprinkle with flour.
Put a cauldron on the fire with 5 liters of cold water, and a spoonful of (soup) of oil.
When you boil slowly pour the gnocchi, lower the heat. When they rise they are cooked, leave, leave another 2 minutes., To finish cooking.
Remove and see if you are already in the right spot.
If you want you can do a test place to cook 3 to 5 gnocchi, to check if you are in the right spot.
If it is soft add more grated cheese and equal parts wheat flour.
"Do not put too much flour the gnocchi gets hard."
Tips:
If it becomes hard add a yolk or milk or sour cream or more potatoes until the desired point is achieved.
After that he tested the dough and it worked.
Do the same procedure with the rest of the gnocchi
Recapping:
When they are cooked they come up, let it cook for another 2 minutes.
Once cooked remove the gnocchi carefully and go to the pasta rack, to drain all the water.
If you do not have the right pan to cook dough (spaghetti), do as the previous mode.
* Secret So that the Gnocchi Do not Stay Mole *.
As soon as you removed the gnocchi from the fire, move to the pasta rack carefully so as not to break, then pour cold water to stop the baking (thermal shock).
After all the gnocchi are cooked and already passed through the cold water (heat shock) place in a serving dish cover with tomato sauce with meat, sprinkle grated cheese on top.
Bring to the oven to heat.
To serve:
Serve very hot with roasted meat or chicken.
Green salad, watercress with thin slices of red, yellow and purple peppers, or assorted vegetables.
How to prepare the sauce:
In a large pan fry the meat with the oil, then add the onion and let it wither.
Add the broth and the tomato sauce, and the other ingredients, test the salt.
If you need to put one or more glass of water and cook until a thick sauce and the meat well cooked.
Before serving, sprinkle with parsley.
Note:
If cooking covered with water the potato gets too moist and takes too much flour, not ideal.
Other sauces follow in the next publication
Ingredients:
1 kilo of potatoes (Asterix) with steamed or roasted peas in the traditional oven or in the microwave (pierce each potato before)
You can also cook covered with water. see below
Other Ingredients:
4 tablespoons (about 10 ounces) of wheat flour approximately
200 grs. (20% of the flour), until the point of rolling
1 tablespoon salt (salt)
1 tablespoon of well-filled butter, or margarine
2 large eggs, or 2 egg yolks and 1 egg yolk
50 grs. Of grated Parmesan cheese
Tomato Sauce with Meat:
500 grs. Ground beef
500 grs. Of grated onion or to taste
1 liter of homemade tomato sauce, or
1 can of industrialized sauce with more
3 cans of cold water, boil until halved
4 tablespoons corn oil
2 tablespoons "Onion Cream Soup" or 2 broth (industrialized) (optional), exclude salt
1 tablespoon oregano add after the sauce ready
1 teaspoon salt, if adding onion soup, exclude salt
1 piece of cinnamon stick, put only 5 'minutes before finishing the sauce, then discard, can substitute for a teaspoon of cinnamon powder.
How to Cook the Potatoes:
Wash well the potatoes with peel to remove all the earth, make a cut by slightly marking the half by the circumference, to facilitate the removal of the skin, after cooking, which is only pull on both sides, which it leaves easily
Cook the potatoes in the steamer to run out of water.
You can use very small potatoes that are drier or own potato for gnocchi. .
You can use the aluminum rice drainer to cook potatoes, that is, if you do not have a pan of your own (pasta).
After the cooked potatoes, remove the peel while it is warm by pulling it skin by the sides, through the potato masher or in the processor, or kneading with a fork.
If you want you can move quickly, each baked potato in running water to cool slightly.
How to prepare the dough:
Chef's Secret:
For the Mass Do not Stay Hard:
Put the potatoes in a bowl, squeezed, add the butter, mix well, bring the refrigerator until cool for about 30 minutes,
After the squeezed potato has cooled, add the other ingredients the salt, eggs (one at a time), the grated cheese, the wheat flour slowly and slowly until let go of the hands. Knead well, until the point of curling.
Make thin long rolls, the thickness of a finger.
Cut the gnocchi 1 centimeter, and lightly sprinkle with flour.
Put a cauldron on the fire with 5 liters of cold water, and a spoonful of (soup) of oil.
When you boil slowly pour the gnocchi, lower the heat. When they rise they are cooked, leave, leave another 2 minutes., To finish cooking.
Remove and see if you are already in the right spot.
If you want you can do a test place to cook 3 to 5 gnocchi, to check if you are in the right spot.
If it is soft add more grated cheese and equal parts wheat flour.
"Do not put too much flour the gnocchi gets hard."
Tips:
If it becomes hard add a yolk or milk or sour cream or more potatoes until the desired point is achieved.
After that he tested the dough and it worked.
Do the same procedure with the rest of the gnocchi
Recapping:
When they are cooked they come up, let it cook for another 2 minutes.
Once cooked remove the gnocchi carefully and go to the pasta rack, to drain all the water.
If you do not have the right pan to cook dough (spaghetti), do as the previous mode.
* Secret So that the Gnocchi Do not Stay Mole *.
As soon as you removed the gnocchi from the fire, move to the pasta rack carefully so as not to break, then pour cold water to stop the baking (thermal shock).
After all the gnocchi are cooked and already passed through the cold water (heat shock) place in a serving dish cover with tomato sauce with meat, sprinkle grated cheese on top.
Bring to the oven to heat.
To serve:
Serve very hot with roasted meat or chicken.
Green salad, watercress with thin slices of red, yellow and purple peppers, or assorted vegetables.
How to prepare the sauce:
In a large pan fry the meat with the oil, then add the onion and let it wither.
Add the broth and the tomato sauce, and the other ingredients, test the salt.
If you need to put one or more glass of water and cook until a thick sauce and the meat well cooked.
Before serving, sprinkle with parsley.
Note:
If cooking covered with water the potato gets too moist and takes too much flour, not ideal.
Other sauces follow in the next publication
Nenhum comentário:
Postar um comentário