Sympathy of Gnocchi

Sympathy of Gnocchi

NHOQUE - Gnocchi Butter + Simple Gnocchi

Every day on the 29th of every month is the day of eating lucky gnocchi.
It is tradition of Italy dedicated to Santo Gennaro

NICKET SYMPATHY:

Sympathy - "Day 29 of each month" put a note (money) under your gnocchi dish, ask for a favor, do not tell anyone what you asked for.
Save this money in an envelope by the 29th of next month, inside the purse, or pocket (in the house) without commenting on anyone.
Then take the money (note) in the church of your devotion thanking you, even if you have not yet received grace.
If you have faith your grace is already on the way.
Below is a simple gnocchi recipe

Simple Gnocchi:

1 pound Asterix potatoes (pink) with steamed peel, or cook in the microwave inside plastic bag see below

Other Ingredients:

4 tablespoons of wheat flour, or what is needed, until the point of rolling
1 teaspoon of salt
1 tablespoon butter or margarine
2 large eggs
50 grs. of grated Parmesan cheese

How to prepare the dough:
Wash well the potatoes with bark to remove all the earth, cut slightly in half to mark by the circumference, to facilitate the removal of the skin
Cook the potatoes in the steamer to be without too much water, or small potatoes that are drier or potato pink for gnocchi.
You can use the aluminum rice drainer to cook the potatoes.
If you want to cook the potatoes in the microwave
After the cooked potatoes, remove the peel while it is warm by pulling the skin through the sides, through the potato masher or in the processor, or kneading with a fork.
If you want you can quickly pass each boiled potato in running water to cool slightly.
Put the potatoes in a bowl, squeeze the butter, salt, eggs, one at a time, the grated cheese and finally the wheat flour slowly and slowly, mix well, until the point of rolling.
Make thin long rolls, the thickness of a finger.
Cut the gnocchi 2 centimeters, and lightly sprinkle with flour.
Put a cauldron on the fire with 5 liters of cold water, and a spoonful of (soup) of oil.
Do not put salt in cooking water.
When you boil slowly pour the gnocchi and slowly lower the heat.

When they rise they are cooked, leave, leave another minute, remove with a slotted spoon and see if it is already in the right place.
If you want you can do a test with 3 to 5 gnocchi, to see the right point.
If it is soft add more grated cheese and equal parts wheat flour.
Tips:
"If you put a lot of flour, the gnocchi will be hard."
If it becomes hard add a yolk or milk or sour cream or more potatoes until you get the desired spot.
After that he tested the dough and it worked.
Do the same as above.
Recapping:

When the gnocchi are cooked they rise comes to the surface, let cook for another 1 minute.
Once cooked remove the gnocchi with a slotted spoon 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.
Then pass the gnocchi to a platter, cover with tomato sauce with meat, sprinkle grated cheese on top.
To serve:
Serve very hot with roasted meat or chicken.
Accompany:
Green salad, watercress with thin slices of red, yellow and purple peppers, or assorted vegetables.
Check out my blog sauce on sugo.
Note:
To cook the potatoes with peel in the microwave:
Put the potatoes washed in a clear plastic bag, add 6 tablespoons of cold water.
Tie the bag knotted, drill into several places to remove the air.
Place the bag of potatoes in a high power bowl for 6 to 8 minutes.
Test to see if it is cooked.
Wait a while to open
Cut the bag with scissors.
If in a hurry peel the potatoes and cut into slices, reduce the cooking time by half.

Grão de Bico Gnocchi to Sugo

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.

Mussaka Greek Dish + Rectified Tips

Mussaka Greek Dish + Rectified Tips

Ingredients:
500 to 800 grs. duck or soft ground crushed twice
Other Ingredients:
8 medium eggplants cut lengthwise into 1 cm slices
8 medium English potatoes cut into 1 cm slices
300 grs. of sliced ​​or grated mozzarella in coarse
½ liter of white sauce, or to taste
Tomato Sauce:
½ cup corn oil to fry meat
1 liter of homemade tomato sauce, or
1 can of concentrated sauce, diluted with 1 liter of hot water
1 or 2 cups grated onion or minced
1 cup thinly sliced ​​celery (optional)
1 thin sliced ​​pore, only the white part
1 piece of cinnamon stick or,
½ teaspoon (coffee) cinnamon powder
2 tablespoons beef broth, (optional) or
1 tablespoon salt
1 liter of hot water, to put slowly and slowly in the sauce, until cooking
2 sprigs of basil (put only 10 minutes before the end of the sauce) (optional)
1 or 2 tablespoons of capers.
1 teaspoon of oregano (optional) put just before finishing cooking the sauce.
1 tablespoon (sugar) sugar, or a whole medium peeled carrot. see below
2 tablespoons corn oil or sunflower to fry the rest of the sauce ingredients
1 teaspoon grated ginger (optional)
2 fresh mint sticks (optional)
1 cup chopped black olives (optional)
Traditional White Sauce:
2 cups cold cow's milk
2 tablespoons of wheat flour
2 tablespoons butter
Tips:
"For white sauce is always the same measure of fat and wheat flour."

Way of preparing:
Melt the butter add the wheat flour, let it brown
Then slowly pour the milk until it is finished.
If you do not have practice, mix it off the fire.
Then return to the heat stirring constantly until the flour is cooked
"The true White Sauce does not carry sour cream"
Modified White Sauce:
2 tablespoons butter,
7 tablespoons of wheat flour
1 liter of cow's milk
l Can of cream without whey (optional) or curd.
"Approximate ratio: for each 20 grs. of butter are 200 grs. of wheat flour, the rest of the fat comes from the cream "
Way of preparing:
Bring to a boil over the butter to melt, then add the flour until golden, add the warm milk slowly out of the fire, return to the fire until cooked the flour.
Turn off the heat and add the cream without the whey.
How to prepare the sauce with the meat:
In a large saucepan, fry the meat well with half a glass of oil. To reserve.
In another pan fry the onion, then add the celery, the pore garlic, the cinnamon, the broth of crumbled meat, finally.
Add the ingredients of the two pots in the large saucepan.
Then add the tomato sauce and dripping hot water slowly and slowly, for at least 1 hour, until thick, thick and well cooked.
When 10 minutes to finish cooking the sauce, add the basil, the mint twig, 2 bay leaves, add the capers, olives and oregano, grated ginger.
Before turning off the fire remove the herbs, and the bay leaves.
How to Mount the Plate:
Use a rectangular refractory.
First layer: 1 ½ large shell of tomato sauce with meat.
Second baked potato sprinkle a pinch of salt over top
Third eggplant grilled or fried or breaded with wheat flour.
Fourth mozzarella sliced ​​or grated in the thick drain.
Fifth tomato sauce and so on until finishing the layers.
The last layer is white sauce, over mozzarella
Bake at 180 ° C for 20 to 30 minutes
Note:
To take the acidity out of tomato sauce:
Some people use 1 teaspoon of baking soda to take away the acidity of the tomato.

Sweet Confectioner Cream + Diet - II options

Sweet Confectioner Cream + Diet - II options
See below for milk condensed diet recipe


Ingredients:

I Option:
Candy
1 liter of cow's milk
1 can of condensed milk
1 can of sour cream without whey, or canister
3 or 4 tablespoons (shallow) wheat flour or cornstarch (cornstarch)
3 tablespoons (soup) full of sugar (optional)
6 large egg yolks whipped until frothy
1 tablespoon vanilla extract or
Liquor of your choice (optional)

Way of preparing:

Mix the cow's milk, condensed milk, egg yolks, cornstarch, sugar.
If you want you can hit all the ingredients in the blender.

Bring to the fire until thick, after cold, add the cream in room temperature, mix well until it is a cream very fluffy.

If you want you can put 300 grs. mascarpone cheese or other cream cheese of your choice.
The confectioner's cream is always made with wheat flour, at home you can use corn starch.

Note:

You can make the diet confectioner cream
Substitute condensed milk with sugar for condensed diet milk and in place of sugar, replace with 1e ½ tablespoon (dessert) of sweetener powder, that is, it is always half the sugar per sweetener, or even a little less.
The sweetener is not to measure by weight is by volume, it is very light.

Condensed Milk Diet

Ingredients:

1 cup of milk powder
½ cup of boiling water
½ teaspoon of powdered sweetener suitable for oven and stove
1 tablespoon light margarine

Way of preparing:

Beat all the ingredients in the blender.
Preferably use the next day.
Store in the refrigerator.
Diet Confectioner Cream

Ingredients:

II - Option:
Diet
1 liter of cow's milk
1 diet condensed milk recipe
1 can of sour cream without milk or a box
4 tablespoons (tablespoons) of wheat flour or cornstarch corn
1 ½ teaspoon (dessert) of powdered sweetener suitable for oven and stove
4 to 6 beaten gems
1 teaspoon vanilla extract
Way of preparing:
Mix the cow's milk with the diet condensed milk, the beaten egg yolks, the sweetener powder, wheat flour diluted with the cow's milk, finally the vanilla.
If you want you can hit all the ingredients in the blender is the easiest.
Bring to the boil, stirring constantly until thickened, if it gets too hard add a little more milk.
After the cream has cooled, add the sour cream to room temperature, mix well.
If you want you can put 1 box or (100 grs.) Cottage cheese, it is optional.
Allow to cool well to use.

Nonna's Rain Cookie

Nonna's Rain Cookie


Ingredients:

½ pound of wheat flour or what is needed
1 tablespoon dry chemical yeast powder
4 tablespoons of warm cow's milk
1 tablespoon powdered milk (optional)
3 large whole eggs beaten
6 tablespoons of oil

Roof:

½ cup of refined sugar
2 tablespoons cinnamon powder


Way of preparing:

Put in a bowl half the flour, the yeast the milk, the eggs, the sugar, the oil, and a pinch of salt, mix well.
Gather the remainder of the flour little by little, until it coils, without sticking in your hands.
Make very thin strings and wrap little type, or make small balls.

If you prefer to make trousers facing, cut several strips 5 centimeters wide, make a cut inside, 3 centimeters, turn the dough, that is, turn the ends inward and pull out.


* If using fresh organic yeast (1 tablet of 15 grams) let grow until double in size, then do the same procedure as above *.

Fry in hot oil, lower the fire for the cook to put in, remove from the heat when golden.
Sprinkle with sugar and cinnamon powder or drain.
The syrup is optional.


Syrup -

2 cups (tea) sugar
1 cup of water
1 tablespoon of vinegar
2 tablespoons Karo, glucose, or honey is (optional)

How to prepare the syrup:

Mix all the ingredients of the syrup off the heat.
Bring to the fire without stirring until a thick syrup is obtained.
The syrup above is also suitable for sweets.


Note:

You can substitute 1 tablespoon of chemical yeast for 15 grams. fresh yeast

Note:

In the past, biological yeast was used.

Smoked Haddock With Greek Rice + Fruits Rectified

Smoked Haddock With Greek Rice + Fruits Rectified
Ingredients:
½ pound of smoked hadoock
1 small box of creamy curd (catupiry)
1 cup (tea) milk to dilute the curd does not go to the fire
1 spoon of coffee (curry powder) sprinkle on top only at serving time
Follow up:
I Option:
1 large asparagus glass
1 bowl bottom of fresh fruit balls, made with the ball:
Apple, papaya, mango, pineapple, avocado, banana, pear, melon and others, put lemon juice to not darken the apple and banana the pear and avocado.
II Option:
Serve with ripe figs with bark or peeled cut in half, thick cut palm heart cut.
III Option:
You can make balls with the boleador with compote of peach and of figs.
How to prepare the fish:
Place in a large refractory the fish covered with the diluted cheese mixture with a little milk until soft, not very liquid.
Bring to a low oven at 160 º C until melted all the cheese for 15 '20' minutes. Serve the dish very hot.
The fish will be roasted when it is opaque, if it is transparent it still needs to bake some more
When removing from the oven lightly sprinkle curry powder, or spicy paprika.
How to Serve Hadoockk:
To serve place the fish and two asparagus one on each side and a portion of the Greek rice.
Make the rice into a bowl 2 tablespoons of rice, tighten to firm.
Put the foil pouch on the plate, then remove.
See if the rice is well shaped, if you need to.
The fruit marbles serve on the side of the fish, or can be served on separate plates.
DO NOT PLACE GARLIC IN HADDOCK AND NO FISH.
Appetizer:
Crab cushion, see the recipe on blogs.
baudanonna.blogspot.com or
Facebook - Nonna Antonieta's Chest
Greek rice accompanies
Pilaf
Ingredients:
2 cups (tea) washed rice
4 cups (tea) boiling water
1 cup of grated or finely chopped onion
1 cup chopped parsley
3 tablespoons of oil, or butter
1 tablespoon of paprika or
½ tablespoon paprika and another half powdered paprika (optional)
150 grs. peas, or chopped
2 bell peppers, one red and the other yellow cut into cubes 2 small carrots cut into cubes
2 tablespoons of broth, or salt to taste
1 can of cooked corn drained and washed (optional)
Way of preparing:
Wash the rice well under running water. Book it.
Fry the peas with the carrots in the oil, add the onion and the bell peppers, add the broth, the paprika, then fry the rice well, add the boiling water, let it cook over medium heat.
After it is almost cooked, turn off the heat, cover the pan and wrap with enough newspaper.
Place the newspaper wrapped pan into the oven off.
Only take out when serving., Or do it in the electric pot.
If it is to make in the electric pot, fry the vegetables in separate pan,
Then add the rice and all the ingredients and put warm water.

Traditional Cheese Bread - II Options

Traditional Cheese Bread - II Options


Ingredients:

½ pound of sweet sprinkles
1 large beaker of oil (250 ml)
1 large glass of milk (250 ml
4 large whole eggs
200 grs. of cheese half cure grated
1 teaspoon salt or to taste in moderation

Way of preparing:

Put in a medium saucepan, milk with oil, bring to the boil.
Separately pour the sprinkles into a large bowl, add the milk and the hot oil slowly and slowly, stirring with a large spoon to scald the sprinkles.
After mixing well, a homogeneous mass, that is, very smooth.
Then add the eggs one at a time, put the salt and the grated cheese last.
Spoon into buttermilk pie wedges or spoonfuls on baking sheet.
Bake in the oven at 300 º C (the oven temperature is 300 º C), electric oven.
Serve very hot, inside paper cups.

 
II Option

Cheese Bread With Manioc

Ingredients:

250 grs. cooked cassava and squeezed, or grated in the thick drain. Heavy without shell.
1 cup of tea) of sour sprinkles (125 grs.)
1 large egg
1 tablespoon of oil
1 ½ cups (tea) (150 grs.) Of mozzarella or half-grated cheese grated in the thick drain.
 ¾ cup (tea) (50grs.) Finely grated Parmesan cheese
1 teaspoon of salt
(remember that the cheeses already have enough salt).

Way of preparing:

Mix all the ingredients.

Make the balls, leave them to rest in the refrigerator for 30 minutes.
Bake in preheated oven 200 º C until lightly colored.