Grão de Bico Gnocchi to Sugo
Ingredients:
1 cup cooked chickpeas
1 medium cooked potatoes
½ cup of wheat flour or a little less
2 tablespoons generous grated cheese or whatever
2 tablespoons (2 tablespoons) butter not serving margarine
1 tablespoon corn oil
1 teaspoon full of salt
1 egg
Way of preparing:
Put the chickpeas in the sauce with eve water for 12 hours, drain, pour water again.
Another option is to place the chickpeas in the pressure cooker with boiling water, lower the pin, count 3 minutes, turn off the heat, leave to rest for an hour, without opening the pan.
Then cook the chickpeas with water in the pressure cooker for approximately 20 '30 minutes or 1 hour in the standard pan.
Once cooked remove the skins is (optional).
Removing the skin it gets better.
Cook the potatoes, peel.
Beat the chickpeas with the potato in the processor or knead with a fork, then pass through the sieve.
Chef's Secret:
Put the chickpeas with the processed potato in a bowl, add the butter and the oil, take the refrigerator for one (1) hour.
Then remove the bowl from the refrigerator and add the egg, grated cheese, salt, and flour slowly and slowly until the point of curling.
Do not put too much wheat flour in addition to the measure of the hardy recipe if you need to add more grated cheese.
How to Prepare Gnocchi:
Lightly sprinkle wheat flour on a table, make the rolls two (2) centimeters in diameter, per 1 cm long.
Put a cauldron with plenty of water on the fire with a pinch of salt and a strand of oil as soon as you boil, pour a few gnocchi at the most ten (10) at a time, as soon as they rise, count one more minute, the skimmer, pass to a bowl pour cold water, to stop the cooking, pass to a well separated tray and over a wire of corn oil.
Do this until you finish all the gnocchi.
Serve with tomato sauce.
Homemade Sugo Sauce
Ingredients:
1 or 2 kg of skinless tomatoes and seeded without chopped
1 can of peeled tomato sauce or the traditional concentrate dilute with 3 can of water, or more if necessary, boil until halved.
½ pound or even a pound of onion
1 bay leaf, or ¼ teaspoon (bay leaf) bay leaf
1 tablespoon dried oregano or 1 fresh sprig
1 or 2 tablespoons ("soup of industrialized onion soup") or
2 tablespoons of broth (optional).
1 tablespoon of sugar or a peeled medium carrot cooked in the sauce (serves to remove the acidity) or
1 teaspoon of baking soda (see below)
1 tablespoon tomato extract (optional)
1 piece of cinnamon stick, aid in digestion (optional)
2 to 3 ginger slices (optional), remove before serving. See below.
How to prepare The sauce to the Sugo:
In a large saucepan place the oil with the onion, leave on the fire until wilted, add the tomatoes and cook until they dissolve.
Add the ginger or the broth or the Onion Soup to the carrot or the sugar, leave in the fire for 20 to 30 minutes.
When it is 5 'minutes to turn off the fire, put the cinnamon stick and before removing the fire, add the oregano.
If you like you can put on top of basil leaves
Note:
To remove the acidity you can use 1 teaspoon of baking soda while cooking.
Caution can not place the baking soda in the pressure cooker that foam too much and clog the valve cap.
If someone in the family has high blood pressure, do not put ginger as it increases the pressure.
Ingredients:
1 cup cooked chickpeas
1 medium cooked potatoes
½ cup of wheat flour or a little less
2 tablespoons generous grated cheese or whatever
2 tablespoons (2 tablespoons) butter not serving margarine
1 tablespoon corn oil
1 teaspoon full of salt
1 egg
Way of preparing:
Put the chickpeas in the sauce with eve water for 12 hours, drain, pour water again.
Another option is to place the chickpeas in the pressure cooker with boiling water, lower the pin, count 3 minutes, turn off the heat, leave to rest for an hour, without opening the pan.
Then cook the chickpeas with water in the pressure cooker for approximately 20 '30 minutes or 1 hour in the standard pan.
Once cooked remove the skins is (optional).
Removing the skin it gets better.
Cook the potatoes, peel.
Beat the chickpeas with the potato in the processor or knead with a fork, then pass through the sieve.
Chef's Secret:
Put the chickpeas with the processed potato in a bowl, add the butter and the oil, take the refrigerator for one (1) hour.
Then remove the bowl from the refrigerator and add the egg, grated cheese, salt, and flour slowly and slowly until the point of curling.
Do not put too much wheat flour in addition to the measure of the hardy recipe if you need to add more grated cheese.
How to Prepare Gnocchi:
Lightly sprinkle wheat flour on a table, make the rolls two (2) centimeters in diameter, per 1 cm long.
Put a cauldron with plenty of water on the fire with a pinch of salt and a strand of oil as soon as you boil, pour a few gnocchi at the most ten (10) at a time, as soon as they rise, count one more minute, the skimmer, pass to a bowl pour cold water, to stop the cooking, pass to a well separated tray and over a wire of corn oil.
Do this until you finish all the gnocchi.
Serve with tomato sauce.
Homemade Sugo Sauce
Ingredients:
1 or 2 kg of skinless tomatoes and seeded without chopped
1 can of peeled tomato sauce or the traditional concentrate dilute with 3 can of water, or more if necessary, boil until halved.
½ pound or even a pound of onion
1 bay leaf, or ¼ teaspoon (bay leaf) bay leaf
1 tablespoon dried oregano or 1 fresh sprig
1 or 2 tablespoons ("soup of industrialized onion soup") or
2 tablespoons of broth (optional).
1 tablespoon of sugar or a peeled medium carrot cooked in the sauce (serves to remove the acidity) or
1 teaspoon of baking soda (see below)
1 tablespoon tomato extract (optional)
1 piece of cinnamon stick, aid in digestion (optional)
2 to 3 ginger slices (optional), remove before serving. See below.
How to prepare The sauce to the Sugo:
In a large saucepan place the oil with the onion, leave on the fire until wilted, add the tomatoes and cook until they dissolve.
Add the ginger or the broth or the Onion Soup to the carrot or the sugar, leave in the fire for 20 to 30 minutes.
When it is 5 'minutes to turn off the fire, put the cinnamon stick and before removing the fire, add the oregano.
If you like you can put on top of basil leaves
Note:
To remove the acidity you can use 1 teaspoon of baking soda while cooking.
Caution can not place the baking soda in the pressure cooker that foam too much and clog the valve cap.
If someone in the family has high blood pressure, do not put ginger as it increases the pressure.
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