When an Italian around the world order a pasta dish that is written on the menu

When I go to the restaurant and I order a steak, the waiter usually asks me how I would like the meat cooked.

Usually, around the world and in all restaurants, when you order a steak you can choose between three types of cooking your steak. In the kitchen today is used the thermometer to determine the doneness of a steak. When I was working as a commis de cuisine, I had to learn how to feel the touch of the meat with my finger to determine the cooking, or make a cut in the steak with a knife; Today is a different story.

Below the three temperatures and names for when you order a steak:

  • au bleu cooking or rare (cooking temperature of 40 degrees to the heart of the steak)
  • saignant cooking or medium-rare (Internal appearance lighter red, cooking temperature by 50-60 degrees to the heart
  • well-done (cooking temperature at the heart of 70 degrees)

When an Italian around the world order a pasta dish that is written in the menu is totally different, why the waiter do not ask me how I would like to be cooked the pasta?

It seems that the argument is of little importance, since out of Italy, cook the pasta “al dente” is not a priority.

Therefore I propose that, in all restaurants of the world, three types of cooking by request for a pasta dish cooked at the moment:

  • Dura (the pasta need to be cooked three minutes less then what is written on the packaging)
  • Al dente (the pasta need to be cooked exactly the minutes written on the packaging)
  • Ben cotta ( the pasta could be cooked tre minutes or more than what is written on the packaging)
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Thanks to all the followers and the people from the world, thanks for your “click” on the pages/ by an Italian cooking in Kinsale

 

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A menu for a sunny day in Kinsale

Gorgonzola and Butternut Squash Risotto

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Sole fillets and leeks

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Panna cotta ai mirtilli

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Easy Croissant today in Kinsale

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Ingredients:

For the dough

  • 350g flour
  • 3 egg yolks 7g dry yeast
  • 2 tablespoons sugar
  • 100 ml milk
  • vanilla
  • 25g butter

Filling

  • 100g butter
  • 100g sugar

Preparation:

Take the milk, add two tablespoons of sugar and yeast, mix and leave aside for five minutes.
Then add the egg yolks, vanilla, and 25 g of melted butter and mix.
Pour the liquid into the flour and knead for a few minutes to get a ball. Let rise for two hours.

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roll out the dough and..

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fold it in two

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and again in two

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roll out the dough again 

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Optional, but recommended: Put in a bowl 100g soft butter and 100g of sugar and whisk vigorously for a few seconds, then brush the rolled out dough

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and get  triangles

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roll them up like in the picture

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Brush with egg yolk

 

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Bake 160 for 10 minute circa

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Menu of the week in spring Kinsale

 

 

index Picture of Trivero, Italy

Introduction

It seems that menu quick to prepare, are the most visited in my blog. Actually all the dishes that I propose are simple preparation, the omelet recipe is one of  most visited post.

Wine suggestion: Cortese dell‘Alto Monferrato D.O.C

Starter

Melanzane alla Parmigiana Posted on

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Main Course

Fluffy Omelette Posted on

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Dessert

Suggestion: With this dessert I suggest a good espresso which is combined with cocoa and amaretto

Bonet Posted on

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Posted in italy, Menu of the week | 1 Comment

Video Torta di Mele e Amaretti

mele

Click on the picture to watch the viddeo

Click here to see the recipe

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HAPPY NEW YEAR TO ALL VISITOR AND THANKS FROM AN ITALIAN COOKING IN KINSALE

The WordPress.com stats helper monkeys prepared a 2013 annual report for this blog.

Here’s an excerpt:

A San Francisco cable car holds 60 people. This blog was viewed about 1,300 times in 2013. If it were a cable car, it would take about 22 trips to carry that many people.

Click here to see the complete report.

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