Friday, April 22, 2016

El proceso de elaboración del Jamón Serrano Español

INC News, 22/04/2016


INC News, 22/04/2016

Jamón Crudo Cabaña Argentina

INC News, 22/04/2016

How to Cure a Country Ham

With the proper mix of sugar, spices, temperature and patience you can cure your own country ham. Dr. Gregg Rentfrow. a certified meat scientist will show you how.

INC News, 22/04/2016

Salumi italiani - Il Prosciutto Crudo

In questo video si vede come nasce il Prosciutto Crudo, qual è la sua storia e quali caratteristiche ha. Inoltre, quali sono i modi migliori per conservalo una volta iniziato a consumare. Il video, creato dall'Istituto Valorizzazione Salumi Italiani, mostra le fasi di produzione, i consigli e le ricette che vedono protagonista in cucina questo grande salume tradizionale della nostra terra.

INC News, 22/04/2016 

Polpette e patate in padella

INC News, 22/04/2016

Polpette in bianco - White Wine Meatballs


Beef Mincemeat 
Black Pepper
Bread Crumb
Fresh Parsley
Smoked Ham Steak 
Vegetable Oil
White Wine


Cut the bread into cubes and soak them in milk.
Wash the garlic, take out the central part and chop it thinly as well as the parsley. Add the mixture to the meat.
Squeeze the bread and add it to the meat with chopped ham.
Add the eggs, the herbs and a handful of breadcrumbs. Knead the mixture until you have a uniform mixture. Salt slightly. 
With your hands, form some little meatballs, cover them in flour and set aside.
Chop the onion thinly, pan fry it over a low flame with little extra-virgin olive oil. In order not to make it brown, add some water every now and then.
When the onion is stew, remove it from the pan and set it aside. In the same sauce pan pour some oil and pan fry the meatballs over a medium flame.
When they are golden in every side, dry them in paper towel.

Wash the saucepan and put it on the stove again. Add the onions and the meatballs.
Blend and add a small glass of white wine. Cover and cook.
When the bottom of the pan has thickened, season with fresh parsley and serve.

INC News, 22/04/2016 

Italian Meatballs - Polpette al sugo

In Italy is a second course, many of you love to eat them with Spaghetti. Here they are the terific Meatballs in tomato sauce!
La ricetta originale delle Polpette al sugo! 

Meatballs in Tomato Sauce (Polpette al sugo) 
Ingredients for 4 persons
500 gr.(17.63 oz.) Ground beef
800 gr.(28.21 oz.) Tomato sauce
2 Eggs
1 Onion julienne cut
Some Breadcrumbs
Grated Parmesan cheese
Basil leaves
Chopped Parsley
Extra virgin olive oil

Tomato sauce
Heat a skillet and pour in the olive oil, add onion, basil, roughly chopped, leave to fry for a couple of minutes than now add tomato sauce, a pinch of salt.
Cook at medium heat for 10-15 minutes
In the meanwhile make the meatballs.
Put the ground beef in a large bowl, crack in the whole eggs, add a pinch of salt, a pinch of pepper, chopped parsley, grated Parmesan, bread crumbs
Mix together with hands until well combined
With your hands form into walnut-sized balls
Place meatballs in the pan, leaving a little space in between each one, move gently the pan,
don't touch them with the spoon to avoid breaking.
Add ½ cup of water room temperature, cover the pan.
After 5 minutes, uncover the pan, move the pan and cover again
Cook is 15 minutes.
Once cooked, transfer meatballs to a serving plate

INC News, 22/04/2016