Articles related to the content of the site but not published in the recipes
As it was passed to me, I report the recipe.
I tried it prepared by both Joseph and Nimmy, his daughter.
Simply fantastic!
Ingredients:
1kg chicken thighs or fillets, skinless |
Juice of 1 lemon |
Olive oil |
Pinch of salt |
3 fat garlic cloves, peeled |
5cm fresh root ginger, peeled |
300g natural yoghurt, fork whipped and at room temperature (I like to use yoghurt with 10% fat, but you can use low-fat if you like) |
3 tsp cardamom powder |
4 tsp paprika not spicy |
2 tsp ground coriander |
1 tsp garam masala mix of cloves, cardamom, cinnamon, anis, muskat, pepper |
½ tsp chilli powder |
1 tin (small) best Tomato puri |
2 tsp cumin seeds, roughly ground |
2 tsp fennel seeds, roughly ground |
Preparation:
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Method
Slash the skinless chicken - using fillets, cut into skewer-size pieces - marinate in lemon juice, oil and salt, and refrigerate for at least 1 hour.
In the meantime, create the tandoori marinade. Blitz the garlic in a blender with a little water to create a paste. Do the same with the ginger, and combine with the yoghurt. Throw in all the other spices and mix well, including the red food coloring. The marinade should take on the hue of a prize-winning rose. I sometimes add in half a sliced onion, if it's knocking around and needs using up.
Add the chilled chicken to the mix and thoroughly work it over as if performing an Ayurveda massage or Turkish on it, making sure all the sauce is well and truly worked into the chicken. Cover and refrigerate for a couple of hours (or ideally overnight).
Cook under a hot grill for 20–25 minutes until the juices run clear when produced.
ADVICES AND NOTES:
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Notes: tsp = teaspoon (cc 5), TS = tablespoon (cc 15)
Your comments are welcome!
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Pellegrino Artusi's bread from Spain
Reported as published (photo separately ...)
599. BREAD OF SPAIN
- Eggs, n. 6.
- Fine powdered sugar, grams 170.
- Hungarian or very fine flour, grams 170.
- Smell of lemon peel to those who like it.
Wring the egg yolks with the sugar first, then add the flour, dried on the fire or in the sun, and after processing for about half an hour pour two spoonfuls of the six whipped whites to soften the mixture, then stir the rest slowly.
You could also mount the eggs on the fire as in the Dolce alla Neapolitan n. 586. Bake it in the oven.
Pellegrino Artusi's bread from Spain
Reported as published (photo separately ...)
599. BREAD OF SPAIN
- Eggs, n. 6.
- Fine powdered sugar, grams 170.
- Hungarian or very fine flour, grams 170.
- Smell of lemon peel to those who like it.
Wring the egg yolks with the sugar first, then add the flour, dried on the fire or in the sun, and after processing for about half an hour pour two spoonfuls of the six whipped whites to soften the mixture, then stir the rest slowly.
You could also mount the eggs on the fire as in the Dolce alla Neapolitan n. 586. Bake it in the oven.
Dinner with friends
Yesterday and today I should have been a walk in the bike with some friends arrived from Vercelli. Clearly it started raining and getting cold!
And so I started to prepare a nice dinner, suitable for the climate not really spring of the day.
Pellegrino Artusi pasta margherita
Reported as published (photo separately ...)
576, PASTA MARGHERITA
Having one day, my poor friend Antonio Mattei of Prato (of which I will have the opportunity to talk again), eaten in my house this pasta wanted the recipe, and immediately, from that industrious man he was, bringing it to a greater degree of perfection and reducing it very fine, put it on sale in his shop. He told me then that the meeting was such a sweet that almost did not make lunch for those campaigns that were not ordered. So people willing to open a path in the world seize any opportunity to try their luck, which, although sometimes dispenses its favors on a whim, never shows itself never friend to the lures and poltroni.
*****
Potato flour, grams 120.
Sugar, powdered, 120 grams.
Eggs, n. 4.
Agro of a lemon.
*****
Beat well well before the egg yolks, sugar neck, add the flour and the lemon juice and worked for more than half an hour the whole. Mounted finally clear, add to the rest of stirring gently so as not ismontar the flakes. Pour the mixture into a smooth and round mold, ie a proportionate pan, buttered and dusted with icing sugar and flour, and place in the oven immediately. Sformatela icy and sprinkle with powdered vanilla sugar.