domingo, 20 de marzo de 2022

{Creamy Chicken Carbonara}


PREP TIME: 15 
COOK TIME: 15 
TOTAL TIME: 30 MINUTES
YIELD: 6

Creamy chicken carbonara is inspired by a classic Italian pasta dish made with bacon, whisked egg, and hard cheese. 
It’s creamy, delicious, date-night worthy, and will rock your world.

Market

- Pasta

2 boneless, skinless chicken breasts, cut into bite-sized strips
12–14 ounces linguine
4 strips thick-cut bacon (or pancetta), chopped into 1/2 inch pieces
2 cloves garlic, minced
Salt and pepper, to taste

- Carbonara Sauce

4 eggs
3/4 cup grated parmesan cheese
1/3 cup heavy cream
1/4 cup chopped fresh basil (plus more for garnish)
Salt and pepper, to taste

Kitchen

1) Bring a large pot of salted water to a boil and cook linguine al dente. Reserve 1/2 cup of pasta water before straining.

2) Combine eggs, cream, Parmesan cheese, basil, and a pinch of salt and pepper in a medium bowl. Whisk thoroughly and set aside.

3) Meanwhile, cook bacon in a cast iron skillet on medium heat until fully cooked, remove from the skillet and place on a paper towel lined plate to drain. Keep 1-2 tablespoons of bacon grease in the skillet and discard the rest.

4) Add minced garlic and sliced chicken to the skillet. Season with salt and pepper and cook until chicken is fully cooked through, about 5-7 minutes.

5) Return bacon to the skillet, add the warm linguine and toss with chicken and bacon. Turn the burner down to low and let the skillet cool for 2-3 minutes. If the skillet is too hot you run the risk of scrambling the eggs.

6) Add egg mixture to the skillet and toss with the pasta until fully incorporated. Stir in 2-3 tablespoons of reserved pasta water until creamy. 

7) Serve immediately with extra Parmesan cheese and garnish with fresh basil.

Tips

- Cutting the chicken and bacon before you start anything else makes the recipe move quickly and smoothly. As you get your pasta water boiling, whisk together the sauce and slice your proteins so you can fly right out of the gate.

- Pancetta is a common Italian substitute for bacon—it’s actually considered Italian bacon. Both bacon and pancetta come from cured pork belly. You can substitute either interchangeably in the recipe depending on availability. Pancetta is often sold predicted into small pieces and is considered recipe ready.

miércoles, 22 de diciembre de 2021

Gennaro Contaldo's Margherita pizza

Porciones: 10 pizzas / 4 pizzas

En el mercado

1 litro / 400 ml de agua de la canilla (natural) 

10g / 4g de sal 

1, 8k / 720 g harina

5g / 2 g levadura fresca

3 / 1 tomate perita estrujado con la mano (sin cocinar, sin ajo, sin hierbas)

800g / 320g queso mozzarella rallado

60 / 24 hojas de albahaca

Queso parmesano rallado, a gusto

Aceite de oliva extra virgen, a gusto

En la cocina

1) Colocar el agua en un bowl y disolver la sal dentro.

2) Mezclar bien y agregar la harinaamasar hasta hasta que la masa esté elástica, unos 10m.

No hay una correcta forma de amasar (ver el video debajo). Lo importante es estirar la masa.

Dividir la masa en 1o porciones iguales y dejar la masa relajar durante 1 hora.

Estirar la masa y agregar 4 cucharadas del tomate triturado con la mano.

Salar y agregar 80 g. de mozzarella de vaca (la de búfalo es demasiado húmeda).

Colocar 6 hojas de albahaca y queso parmesano rallado.

Extra virgen aceite de oliva.

Horno al máximo (260°C) durante 7 minutos.

En la cocina

Video: Instagram

Fuente: @gennarocontaldo + @jamieoliver
 

lunes, 8 de noviembre de 2021

{Muffins de papas y de zapallo}








En el mercado

200 g. de zapallo

2 papas

6 huevos

1 y 1/2 taza de crema de leche

Sal y pimienta negra, a gusto

100 g. de panceta

1 cucharada de perejil

100 g. de queso cheddar

En la cocina

1) Hervir la papa y el zapallo en abundante agua con sal hasta que estén cocidos, pero firmes. 

2) Retirar, pelar y una vez fríos, cortarlos en cubos pequeños.

3) Reservar.

4) Por otro lado, mezclar los huevos con la crema, salpimentar y agregar el resto de los ingredientes picados.

5) Dividir esta mezcla en dos mitades iguales y agregarle a una la papa y a la otra el zapallo.

6) Revolver bien cada una de las preparaciones, volcarlas en moldes para muffins enmantecados, y llevar a horno moderado por 15 o 20 minutos o hasta que estén firmes y dorados.

Fuente: www.lanacion.com.ar

viernes, 13 de agosto de 2021

{Italian Meatballs}



These homemade Italian meatballs are sure to rival your favorite Italian restaurant. 
They are juicy, soft, and full of flavor!

Prep Time: 10m

Cook Time: 18m

Chill: 1 hour 20 minutes

Total Time: 1 hour 48 minutes

Servings: 7

Market

1/4 taza de miga de pan (o croutons tipo ensalada Caesar Mc Donalds)

1/4 taza de caldo de carne (1/2 cubito disuelto en 1/4 taza de agua hervida)

1 cuchara de aceite de oliva

1/2 k carne picada vacuna

1 huevo grande

2 cucharadas de perejil picado

2 dientes de ajo grandes, picados

1 cucharada de sal

1 cucharada de pimienta negra

1 cebolla mediana cortada en cubitos (1 cucharada de onion powder)

1 cucharada de dried Italian Seasoning (opcional)

2 cucharada queso Parmesano rallado

Salsa tomate italiana (tomata natural triturado + ajo + aceite de oliva)

Kitchen

1) En un bowl pequeño, agregar los croutons junto con el caldo de carne y dejar que absorba durante 20m.

2) En un bowl grande, mezclar la carne picada junto con los croutons, el huevo, el perejil, los ajos, la sal, la pimienta, y el queso rallado. Mezclar hasta que esté bien combinado, cubrir, y enfriar en la heladera durante 1 hora.

3) Armar las albondigas y cocinarlas en una sartén, vuelta y vuelta. Reservar.



4) Agregarlas a la salsa de tomate y dejar cocinar durante 15m más.


Tips: También pueden hacerse en forma de hamburguesas.

Fuente: https://lilluna.com/italian-meatballs/

miércoles, 21 de octubre de 2020

{Pizza Dough}

This homemade pizza dough is easy AND delicious. You'll want to ditch delivery and have a pizza making night with your family with this simple and soft pizza dough recipe that everyone loves. 

Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes

Servings: 16

Ingredients

3 cups warm water (1 y 1/2 taza de agua pava eléctrica en mínimo + 1 y 1/2 cups de agua fría)
3 tbsp active dry yeast (1 sobre levadura seca)
2 tbsp sugar
1 tbsp salt
6 tbsp oil
6 cups flour (give or take)

Instructions

1) Combine water, yeast & sugar and let sit for a few minutes.
2) Add salt and oil, then mix in flour a cup at a time.
3) Knead dough for 8 minutes then let raise about 60 minutes.
This dough makes FOUR - 14 inch pizza crusts. Divide dough in 4 and roll out onto floured surface to about 1/2" thickness. You can also brush with olive oil and poke with fork so it doesn't bubble up.
Bake on a preheated stone at minimun degrees for 12 minutes to save and add toppings to later. OR, you can bake for 7 minutes, add toppings and then continue baking until cheese is melted.

viernes, 14 de agosto de 2020

{Budín de pan}

 


viernes, 26 de junio de 2020

{Salt and pink pepper prawns with lime mayonnaise by Gordon Ramsay}



Quick and Delicious Pink pepper prawns resize

INGREDIENTS

Serves 4

1 tbsp pink peppercorns
½ tsp sea salt
Zest and juice of 2 limes
3 tbsp olive oil
500g raw, peeled king prawns
1 tbsp roughly chopped coriander
For the lime mayonnaise

100g mayonnaise
Juice of 1 lime

COOKING INSTRUCTIONS

Using a pestle and mortar, grind the peppercorns and salt into a coarse powder.
Put the lime zest and juice into a large bowl, then stir in the olive oil and pink pepper mixture.
Add the prawns and, using clean hands, toss gently until they are well coated.
Mix the mayonnaise and lime juice together in a small bowl.
Place a large, non-stick frying pan over a medium–high heat and, when very hot, add the prawns. Cook for 2–3 minutes, stirring regularly, until all the prawns are pink and cooked through.
Tip the prawns onto a platter, sprinkle with the coriander and serve immediately with the lime mayonnaise and a big green salad.
Tips: Pink peppercorns aren’t technically peppercorns at all; they’re actually a type of berry, but they have a peppery taste and aroma, and, although a bit milder, can be used in many of the same dishes as regular pepper.

Sourcewww.gordonramsayrestaurants.com

miércoles, 3 de junio de 2020

{Vieiras con Crema de Ajo}

Descansan sobre un colchón de Espaguetis delicioso. Combinación insuperable

En el mercado

20 vieiras
2 cdas. de aceite de oliva
4 cdas. de manteca sin sal
5 dientes de ajo, picados
1/2 taza de vino blanco
1 taza de crema de leche
2 cdas. de jugo de limón
Pimienta roja / Ají molido
1/4 taza de perejil picado
1 cda. de ralladura de limón
Sal al gusto

En la cocina

1) Calentar una sartén antiadherente grande a fuego medio-alto y agregar el aceite de oliva. Colocar las vieiras espaciadas uniformemente en la sartén, de 8 a 10 por vez. Cocinar hasta que los fondos estén dorados, aproximadamente de 3 a 4 minutos, y voltear.

2) Cocinar hasta que las vieiras sean translúcidas, otros 3 a 4 minutos. Retirar del fuego y dejar de lado y mientras preparar la salsa de crema.

3) Mantener la sartén a fuego medio-alto, agregar la mantequilla y el ajo y saltear hasta que esté dorado.

4) Agregar vino blanco para desglasar la sartén y terminar con crema de leche, jugo de limón, hojuelas de pimiento rojo y perejil.

5) Bajar el fuego a mediano-bajo y regresar las vieiras para calentarlas. Cubrir con perejil y ralladura de limón y servir sobre arroz o pasta favorita.

sábado, 18 de abril de 2020

{Salads dressing by Jamie Oliver}

Jam jar dressings

I like to make my dressings in jam jars, because it’s so easy to see what’s going on and you can shake them up easily. With the exception of the yoghurt dressing, they’re all based on a ratio of 3 parts oil to 1 part acid (vinegar or lemon). Generally, this ratio is a really good benchmark for making any dressing, but it’s always sensible to have a little taste once you’ve shaken it up. If the seasoning is there but you’re finding it a little too acidic, you’ve cracked it, because once the dressing is on the salad leaves it will be perfect.

COOKS IN5 MINUTES
DIFFICULTYSUPER EASY

Ingredients

- FRENCH DRESSING

¼ of a clove of garlic
1 teaspoon Dijon mustard
2 tablespoons white or red wine vinegar
6 tablespoons extra virgin olive oil

- YOGHURT DRESSING

⅓ cup natural yoghurt
2 tablespoons white or red wine vinegar
1 tablespoon extra virgin olive oil

- LEMON DRESSING

6 tablespoons extra virgin olive oil
1 lemon

- BALSAMIC DRESSING

6 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar

Method

- FRENCH DRESSING

Peel and finely chop ¼ of a clove of garlic. Put the garlic, 1 teaspoon of Dijon mustard, 2 tablespoons of white or red wine vinegar and 6 tablespoons of extra virgin olive oil into a jam jar with a pinch of sea salt and black pepper. Put the lid on the jar and shake well.

- YOGHURT DRESSING

Put ⅓ cup of natural yoghurt, 2 tablespoons of white or red wine vinegar and 1 tablespoon of extra virgin olive oil into a jam jar with a pinch of sea salt and black pepper. Put the lid on the jar and shake well.

- LEMON DRESSING

Put 6 tablespoons of extra virgin olive oil into a jam jar with a pinch of sea salt and black pepper. Squeeze in the juice of 1 lemon. Put the lid on the jar and shake well.

- BALSAMIC DRESSING

Put 6 tablespoons of extra virgin olive oil and 2 tablespoons of balsamic vinegar into a jam jar with a pinch of sea salt and black pepper. Put the lid on the jar and shake well.

{Easy carbonara}

Easy carbonara

This easy pasta sauce will cook in about the same time it takes to cook some dried pasta in boiling salted water – we’re talking about quick and easy options here. These amounts serve 2 but are easy to scale up or down. Remember you want about 75g of dried pasta per person – use whatever shape you’ve got. Or, I’ve given you a super-simple method for fresh pasta below, using just flour and water.

SERVES 2
COOKS IN10 MINUTES
DIFFICULTYNOT TOO TRICKY

Ingredients

2 rashers of higher-welfare smoked streaky bacon
olive oil
2 free-range eggs
30 g Parmesan cheese , plus extra for grating

Method

Slice the bacon and place in a non-stick frying pan on a medium heat with half a tablespoon of olive oil and a really good pinch of black pepper. Leave it to get super-golden and crispy, tossing occasionally, then turn off the heat.
Meanwhile, beat the eggs in a bowl, then finely grate in the Parmesan and mix well.
Use tongs to transfer your pasta straight into the pan and toss with the bacon.
Pour the Parmesan eggs into the pan, and keep everything moving, loosening with splashes of the pasta cooking water until you have a silky sauce. Make sure the pan isn’t too hot otherwise the eggs will scramble.
Plate up the pasta, and finish with an extra grating of Parmesan.

Tips
EASY SWAPS:
1. Use Cheddar cheese instead of Parmesan.
2. If you haven’t got any eggs, don’t worry – the starchy pasta water will be enough.

Video: www.channel4.com
Sourcewww.jamieoliver.com