[Inglese Below]
Yesterday I went back to work with two other recipes. My parents went on vacation so I have all the kitchen at my disposal! I have had to draw the My Minestrone Soup, or minestrone.
I think any self-respecting Italian appalled at the precise amounts to make a soup, especially since each has its particular way of doing so.
For example, my grandmother is very green with vegetables from our garden and when I'm in the room shakes, my father does and lighter pieces, the mother of my boyfriend takes more vegetables and spent part so as to have a more substantial broth. Not to mention the type of pasta! Who makes the dough more tiny scratch card type, who prefers older ones, even those who introduce it at all ... well, the true recipe for minestrone does not exist! In the end I think the soup is the poor man's dish par excellence, one that allows you to reuse the leftovers of all types of vegetables or legumes available at home. But after tasting the soup of the grandmother, that of the father, the mother of my boy what I do and throwing it directly into the water after opening the envelope, why not sample the soup from Jamie? And we're off!
We do a nice fried with bacon, carrots, leeks, celery, onion, garlic and rosemary. Add the chopped tomatoes, broth, cabbage, spaghetti broken and you're done! In practice it took me more time to cut everything to make the soup! The great thing about soup is that Jamie takes a nice pink color, red onion and due to the large amount of tomato. It really is not that much love in the tomato soup, but I love the pink and then my final vote is definitely good! Another thing different from my usual soup in the envelope is to see that the vegetables have different cooking times very different. In fact, the sauce is to cook at least twenty minutes longer than the cabbage! The result is really good!
Let the cake. A real discovery. How many times have I seen the parfait in the restaurant and I imagined elaborate preparations and long! So I never, I repeat NEVER, thought of doing it at home. Well, fortunately there Jamie! Make a sponge cake is a thousand times more complicated! Even the tiramisu is more work! In particular, I made the base of Semifreddo with the first of the variants proposed by my favorite chef, thereby generating the Praline parfait .
It takes more to make the chocolates for the rest. Just put in a pot (and not just put it in the bathroom after you've finished you can say goodbye now) water and sugar, wait until caramels, add nuts, mix and transfer over the waxed paper to cool. Meanwhile in a bowl, beat the egg yolks with sugar and vanilla seeds in another bowl the egg whites and cream in another bowl. When the praline is cool and hard to break it leaving some larger piece and finely chop the rest, add all the egg yolks sbattutti (praline, cream and egg whites), mixed well and put in a container to put in the freezer. And 'God's doing! It 'very good, my dear boy was collecting from the bowl before putting it in the freezer! Well what to say, others can be stored recipe Jamie! Until next time!
[In Inglese]
Some days ago I made two other recipes. My parents are gone on strong and I know I have the whole kitchen for me! The first recipe is My Minestrone Soup . Every Italian I think Would be bewildered in front of the Quantities accurate to do a soup, Because Everyone Has His Own Particular recipe.
My grandma make it very green with our garden vegetables and when I go to her house for lunch she whisk it (I like it sooo much); my father make it more light and he leave it in pieces; My boy’s mother make it with more pulses and she whisk it some to get a thick broth. And what a difference about type of pasta! Someone make it with little pasta, someone prefers it with bigger pasta, someone doesn’t use pasta… well, the real minestrone recipe doesn’t exist! I think minestrone is a poor dish, the one that allows you to reuse your vegetables and pulses leftovers that you have at home. But after tasting my grandma, my father and my boy’s mother minestrone, why don’t taste Jamie’s one? And so…
Fry pancetta, carrots, leeks, celery, onions, garlic and Rosemary. Add the chopped tomatoes, broth, cabbage, broke spaghetti and the work is done! It takes more cutting everything than making minestrone! The beautiful thing of the Jamie’s minestrone is that it’s pink coloured! That is because of the red onion and the big quantity of tomatoes. Actually I don’t even like tomato so much in minestrone, but I adore pink, so my final vote is very good! Another thing different from my minestrone was to see the different cooking time of the vegetables. In fact onions, , carrots, leeks and celery cooks 20 minutes more than the cabbage! The result is very very good!
And go on with the dessert! A real surprise. How many times I saw semifreddo at restaurant and I imagined an elaborate and long preparation! Ans so I’ve never, NEVER thought to do it at home. But luckily there is Jamie! Making a sponge cake is more, more difficult! Even tiramisu is more elaborate! In particular I made the Semifreddo basic recipe, and then I flavoured it with praline, and so I made Praline Semifreddo . It needs more time making praline than semifreddo. You have to put water and sugar in a pot (and than, when you finished, you have to full the pan immediately in the hot water, if you want to use it again!), wait until it caramelized, add the hazelnut, stir and pour over a greaseproof paper until it cool. When it’s cooled smash it up and pulse it on the food processor. Meantime whisk the yolks, the sugar and the vanilla seeds in a bowl, whisk the egg whites in another bowl, whisk the cream in another bowl! Then put everything together and add the praline, gently fold in and pour over a container. Cover with clingfilm and freeze for about 2-3 hours. I’s wonderful! My boy was eating it before freeezed, picking it up from the bowl! And so, other Jamie’s recipe’s done! See you next!
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