Rice Milanese

Rice Milanese

by with No Comment Rice and pastaEasy recipes

This is the typical recipe Risotto Milanese in which you can eat anywhere in Italy.

Ingredients for Rice recipe Milanese (For four people)

  • Rice type carneroli or arboreal (rice should be special if we want to be well connected). A cup of tea would person.
  • 1 onion
  • 150 cc of white vi
  • 300 cc chicken broth
  • 120 g of Mantega
  • 150g parmesan cheese
  • 5 saffron
  • Salt and pepper

Recipe for rice Milanese

We fry the finely chopped onion, the saffron and butter. Do not allow to burn. When the onion begins to become transparent add the rice and roast a little. Add the wine and began to shuffle rhythm, until the rice drink wine. So we are adding broth in doses of 150 cc and we do not stop remaining. We do this again if necessary until the rice remains cooked (about 15 minutes).

When the rice is cooked add the Parmesan cheese over and serve.

Such grain rice, Arborio and carneroli, how much the decks were dropping starch and thicken the broth. If there is not shuffled thicken, so although it is a very easy recipe, you need to devote for a while ... but the result is really worth it!

Obviously, it is a dish gluten-free as well if you want to lactose simply replace butter oil or butter lactose, and put a cheese that has no lactose ... the harder it will be to emulate the taste of Parmesan cheese because the cheese without lactose most common types mimic gruyere but ... well ... I do without the lactose.

bechamel

For bechamel cannelloni

by with No Comment Rice and pastaSalses

¿How to make a good bechamel to appraise a well-made cannelloni?

The bechamel sauce / bechamel (I think correctly is bechamelBecause it is the first documentation of a French chef named Bechamail) is a sauce base. That is, serves to create a lot of sauces, so it's worth knowing how to do it well and fast.

Ingredients per the bechamel sauce recepta:

  • Half onion (shallot better if a)
  • Farina
  • Milk (aproporció the flour / milk is more or less: a spoonful of flour per 200 cc of milk [for a glass of milk])
  • Mantega / oli
  • Nou Muscada
  • 1/2 tablet Avecrem chicken
  • will
  • Grated cheese gratin

Preparing bechamel sauce:

The base d'a bechamel FRAC is what they call a "roux", ie a mixture of flour and butter. When we in the "Catalan" replace the butter to olive oil, but even so it can keep half if you will. Before making roux, but I fried onion to taste the most bechamel. So begins the recipe as follows:

Piquem la ceba ben fina i la fem sofregir en oli / mantega, uns 10-15 minuts fins que quedi ben cuita, sense que es cremi o es torri massa. Quan la tinguem al punt desitjat, hi afegim la farina i la deixem torrar una mica. Llavors hi afegim la llet, la nou muscada, la mitja pastilla d’Avecrem i la sal (la que calgui segons el nostre gust). Ho remenem bé tota l’estona fins que quedi la salsa de la consitència que desitgem. Abans de treure-la del foc, jo hi afegeixo una miqueta de formatge del que després faré servir per gratinar. La ceba no la trec ni la colo… abans sí que ho passava tot per un colador xinès, ara, el cert és que ho faig amb una Termomix i tot queda tant ben picat que no cal colar res.

The secret of the Bechamel sauce consiteix en trobar el punt just de viscositat i de cocció. M’explico: si hi posem massa farina, llavors s’espesseix massa ràpid i podriem tenir la temptació de treure la salsa del foc quan la farina encara és crua. Si aquest és el cas, el que hem de fer es afegir més llet i seguir remenant amb la salsa al foc una estoneta més. La bechamel amb la farina incorporada, com a mínim hauria de coure 5 minuts.

If we are too light despite the time we've been cooking and stirring it, then it means missing flour. In this case, incorporate the sauce and stir it well. If you do not have Thermomix, you can with mixer. The point is that when adding the flour on the liquid surely lumps. We have two options: they beat well with mixer, or we take the sauce for a Chinese.

The new muscada is also important. Only we have to scratch a little above, but the truth is that changes very pleased if you put it or not it gets. Some people instead of nine muscada adds cinnamon ...

Once completed, we can use what we want:

  • Cannelloni with bechamel.
  • Flowering cabbage and gratin. Or any other vegetable.
  • A bikini gratin ... that is what the French call a "croque monsieur" ... or the version with a fried egg over it and then grilled, which is what they call a "croque madame."
  • Eggs "pocket" -> egg cooked in a pot with water, drained, placed on a slice of toasted bread, soaked in cream sauce and baked in the oven.
  • It can also be the basis for a ham croquettes, boiled or the pot roast I ... I made some the other day who were with the leftovers of chicken with crayfish, were delicious !! Anything that exceeds the kitchen can become croquette finished by adding a thick bechamel very consistent.

Well, that's it. As you can see, with a Bechamel sauce You can do a lot of good recipes and original.

Bon profit.

rice-to-pot

Rice Casserole

by with One Comment Rice and pasta

Quick and easy recipe that can be used to recycle the broth had some boiled vegetables. It is another version of the "survival of rice" we do at home.

Ingredients:

  • Bomba rice (or carneroli) a handful per person.
  • Chicken wings.
  • Botifarretes.
  • Tomato, green pepper, a clove of garlic and onion.
  • Peas (or any vegetable you have)
  • Escalibada (or anything that exceeds the fridge)
  • Boil any vegetable broth (or water pill Avecrem).

Elaboration:

We fry all the vegetables (except peas). Add the meat and cook it until it is nearly cooked and dauradeta.

Add the rice and leave a little toast. Add water (broth cook vegetables recycle) hot. Add the peas raw. We cook all together for 20 minutes you need rice. We go testing it and correcting the salt and you need to make it tasty.

It's done. A good rice made things left over from the fridge and a little chicken.

Bon profit!

Macaroni

Macaroni

by with No Comment Rice and pastameatsEasy recipes

This is the favorite dish of my children. Now you know the fact alone, but when I asked what the recipe could not miss this blog, they all answered "macaroni !!"

Ingredients:

  • Macaroni (1.2 kg to 6 people)
  • sausage
  • Beef burger
  • Foie gras (duck or pork)
  • Tin of canned tomatoes (uncooked)
  • Onion, a couple of cloves of garlic and green pepper.
  • 1 can cream.
  • Cheese gratin

Elaboration:

This dish is quick to make, altogether it takes half an hour, but it must be organized well.

We begin to make the sauce: Garlic, onion and pepper, all chopped or cut small fry to put it. After 5 minutes add the meat separating it with a fork and mix it well with the sauce. After 10 minutes add the tomato. We cover it and let it cook 15 minutes. Just before the end add a culladara fat gras or some sausage, or what we look good and have in the fridge (this sauce we can do Thermomix, but vigilant not chop it all too small).

Now the dough: just as we onion and pepper before adding the meat, we can put a big fire with salt water and a tablet Avecrem. By the time you add the tomato sauce, probably we will have the water boiling pot and then add macaroni (water, of course). Cook macaroni have 8 or 9 minutes (depending on the brand of pasta).

If all we have coordinated well, finish cooking while the sauce and pasta cooció.

Ho emplatem: Strain the pasta and put it in a dish going to the oven. Add the sauce over cream and milk. We mix well. We try salt and pepper. We can add a little oregano if you want. When we have it ready and we like how it looks, I cover it with cheese and grill 2 to 3 minutes (depending on whether we like roasted roasting or less).

It's done. A table !!

risotto-with-and-foie champinyons

Risotto champinyons i liver virutes

by with No Comment Rice and pasta

Despite its name, this is the recipe of "Rice survival"When I do not have anything in the fridge. So the ingredients are variable.

Ingredients:

  • Rice (or pump carneroli).
  • A tray of mushrooms (which coincidentally was in the fridge)
  • Any vegetables you have (rice photo I put 2 carrots, 1 onion, 1 green pepper and 1 tomato, I also add some grilled vegetables remains that had the fridge).
  • A tablet Avecrem chicken broth if we do not have any cooked vegetables.
  • A tin of foie truth (always have some in the pantry).

Elaboration:

To do this we decided to put the rice block of foie freezer because it is easy to scratch it over rice.

Let's get started:

Fry all the vegetables that we and mushrooms (about 10 minutes). When more or less done, add the rice (a handful brimming, per person) and we toasted a moment.

Add the hot broth (if you have) or hot water with salt tablet Avecrem if you do not have.

We cook 20 minutes rice mandatory you need a pump or carneroli to be "al dente".

(There is no difference between type of rice and the other: the pump consumes more water and is very tasty. The Carneroli is what the Italians used for risottos, rice is not absorb much water and is very sweet . the photo was because it was the bomb that was open at the time, but if I can do it with carneroli).

(However, water can always raising regular fire and uncovering the pan (if we had covered) to get more evaporates, or the reverse, if you lack water or add any or rice cover it because so much water evaporates).

A table:

Once the rice is cooked and there is no water. The let stand 3 minutes and serve. When we are serving dishes, foie open the can, take the whole block and cover the rice grater foie (need to be quicker and better if foie gras is almost frozen because the rice hot foie melts away).

Rice is an excellent, very tasty, which can save us in times when we believe that there is nothing in the fridge :-)

espaguetis_carbonara

Estaguetis a la Carbonara

by with No Comment Rice and pastaEasy recipes

This is a very simple dish that is used for any emergency we need to cook quickly.

Ingredients:

  • Estaguetis or noodles (better if fresh)
  • 150ml cream
  • 250g bacon
  • 1 or
  • Parmesan cheese

Elaboration:

Put a pot on the fire with salt water. When boiling, add the spaghetti. If you are fresh, with 3 minutes of cooking enough. If they are dry, we need 5 to 7 minutes.

For the sauce:

While we are heating the water, put the bacon in a frying pan.

When the bacon is golden, and we remove the reserve.

Beat the eggs, cream and some Parmesan cheese powder, shake well.

In the same pan where we have the golden bacon, we do cook the sauce a few minutes, until s'espessegi. Once we are ready, we must decide if we mix the bacon, or serve part (I have a daughter that wants to separate ... so ... not ever mix as in the photo).

Just when we finish the sauce, spaghetti and must finish we strain and serve.

Bon profit.