Here are the procedures for making meat stock according to Giallo Zafferano.

INGREDIENTS FOR 1 L OF BROTH

Beef shoulder meat 500 g
Beef rump 400 g
Beef bones 400 g
Celery 60 g
Carrots 100 g
Golden onions 100 g
Auburn tomatoes 150 g
Extra virgin olive oil 40 g
Fine salt q.b.
Beef whites 400 g
Celery 60 g
Golden onions 100 g
Water 4 l
Cloves 2
Pepe 4
PREPARATION

HOW TO PREPARE MEAT STOCK

To prepare the meat stock, start by preparing the vegetables, washing and drying them thoroughly. Peel the carrot (1) and cut it into chunks (2). Then cut up the celery as well (3).

Divide the tomato in half (4) and peel the onion (5), also cutting it in half (6).

Toast it about 4 minutes in a non-stick pan over high heat, turning it occasionally (7). Then combine all the vegetables in a large, high-sided pan with the oil (8). Season with peppercorns and cloves (9).

Pour the bones (10), the shoulder meat (11) and the biancostato (12) into the pan.

Cover the meat with 3 litres of water (13) and cook over a medium-high heat for about 2 hours, until the stock is reduced by about half. Then add the remaining litre of water and leave to cook for a further hour on a low heat. During this time, the broth must be skimmed (14), i.e. the fat and impurities must be removed and settled on the surface. At the end of the cooking time, the broth will be less liquid and tighter (15).

All that remains is to strain the stock (16) to separate the liquid from the meat and vegetables: pour the stock back into the pan and add salt (17). It is important that you add salt when the broth is ready so that you can better adjust its flavour. Your meat stock is now ready to be used in your preparations (18) !

Source and credits: ricette.giallozafferano.it

Once you have followed all these steps, you have the seasoning ready. All you have to do is cook the Cappelletti in boiling salted water for about 2 minutes.

Drain and gently place the Cappelletti in the broth.

Now enjoy the full flavour of Cappelletti made with Chianina IGP meat, Prosciutto Toscano DOP, Mortadella Bologna IGP and Parmigiano Reggiano. CLICK HERE to see them!

For Cappelletti al Cappone, an authentic Christmas speciality, CLICK HERE to see them on our website!

Buon appetito!

L'articolo Broth for Cappelletti Valentini proviene da Pasta Valentini.

INGREDIENTS

– 2 packages of Valentini Gnudi (250g each) for 3 people. You can order them at home by clicking HERE.

– A knob of butter

– One tablespoon of Gorgonzola

– Mezzo bicchiere di acqua PROCEDIMENTO:

1. In a non-stick pan, melt the knob of butter and the tablespoon of gorgonzola cheese over a low flame.

2. Cook the gnudi in lightly salted boiling water and drain them as soon as they come to the surface with a skimmer.

3. Gently place the Gnudi in the gorgonzola cream and quickly stir-fry.

4. Serve piping hot and enjoy the unique flavour of the Gnudi on this amazing Gorgonzola fondue!

We warmly thank @tagfooditalia for the authentic recipe: discover on their Instagram page all the recipes they have made with Valentini products, click on their name!

Buy GNUDI from Pasta Valentini by clicking HERE.

L'articolo Gnudi with ricotta and spinach on a Gorgonzola fondue proviene da Pasta Valentini.

Obviously, before we start, you should know that the tasty Valentini filling of these tortelli is created after slowly cooking the Casentino sausage, which is used, together with Italian extra virgin olive oil, to create the soffritto. The fried potatoes are then added to the fresh Tuscan potatoes, chosen by Pasta Valentini. Then tomato, nutmeg, grana padano cheese and chilli pepper are added to enhance the flavour of the filling. All wrapped up in 100% Tuscan pastry.
Now the Tortelli di Patate Valentini are ready for you to cook.

INGREDIENTS for this simple recipe:

– 2 Packets of Tortelli di Patate Valentini (250g each) for 3 people. Order online HERE.

– 4-5 cm of a piece of centrifuge butter; some fresh sage leaves.

– Grana Padano

PROCEDURE:

1. Prepare the centrifuge butter by melting it over very low heat in a small saucepan for a few seconds. Then add a few freshly washed sage leaves.

[It is essential to know why we recommend centrifuge butter, which is of the highest quality:
In this technique, butter is produced directly from freshly milked milk: first the milk undergoes a number of filtration processes to remove impurities, then it is centrifuged at low temperatures and at a speed of between 6500-7000 rpm, which allows the fat to separate from the skimmed milk. In contrast to the creaming process, the centrifuge produces a ‘sweet’ milk cream, i.e. not acidic, as it is not affected by fermentation. ]

source: gustissimo.it

2. Bring the salted water to the boil and gently pour in the Tortelli Valentini. Cook for 3 minutes, stirring occasionally.

3. Pour the butter and sage dressing onto a tray, but be careful: alternate the dressing with the Tortelli you are draining as you go. It is important to create ‘staggered’ layers between the Tortelli and the butter and sage dressing. This avoids turning the whole thing over with the sauce, as is usually done with traditional pasta, as this could cause the tortelli to open up and disperse the precious filling.

Then sprinkle a little Grana Padano on top and start serving your creations to your guests.

CLICK HERE to order Tortelli di Patate Valentini directly to your home

BUON APPETITO!

L'articolo Potato Tortelli with Centrifugal Butter and Sage proviene da Pasta Valentini.

Today we discover their recipe together.

Ingredients:

– 500g Pici Valentini

– 700g Ramato tomatoes

– 1 fresh chilli pepper

– 6 cloves of Aglione della Valdichiana (the original in the photo compared to common garlic, the one that enhances the dish with the taste of garlic but leaves no traces in the mouth after the meal)!

– 5 tablespoons of extra virgin olive oil

– 1 tablespoon white wine vinegar

– salt just enough

Procedure:

1. Slice the garlic very thinly and add it to a hot pan with extra virgin olive oil, cover with a lid and continue cooking gently, very gently, until the garlic has completely melted.
   
   
   
2. Once all the garlic has dissolved, add the wine and let it evaporate over a medium flame.
   
   
   
3. After the wine has dried, add the tomato to the pan and continue cooking for about 20 minutes.
   
   
   
4. Meanwhile, cook the pici for 5 minutes and drain them al dente.
   
   
   
5. Put the pici in the pan with the garlic sauce and serve immediately.
   

Source and credits: Informacibo.it

Enjoy this Valdichiana speciality at its best by following these steps and treat yourself to a signature meal with Valentini pici: try them by clicking HERE.

L'articolo Pici all’Aglione recipe proviene da Pasta Valentini.