30s ladies in colour:
A quick brek from our Sardinian lady:
Cut me some slack on the terminology - if I use the word concasse wrongly - but by that term, I mean chopped veg of the peppers, onions, tomato, mushroom variety, herbed up and with garlic at times. I always have such at hand each day to throw onto the plate with most dishes - in this case, I followed her hollowed out bread idea, poured egg and formaggio mix over it. Oh and broccoli.
Ring the changes with a mirepoix instead of concasse :)
ReplyDelete"A mirepoix (/mɪərˈpwɑː/ meer-PWAH; French: [miʁ.pwa]) is a flavor base made from diced vegetables cooked—usually with butter, oil, or other fat—for a long time on low heat without coloring or browning, as further cooking, often with the addition of tomato purée, creates a darkened brown mixture called pinçage. It is not sautéed or otherwise hard cooked, because the intention is to sweeten the ingredients rather than caramelize them. It is a long-standing cooking technique in French cuisine.
When the mirepoix is not precooked, the constituent vegetables may be cut to a larger size, depending on the overall cooking time for the dish. Usually the vegetable mixture is onions, carrots, and celery (either common 'pascal' celery or celeriac), with the traditional ratio being 2:1:1, two parts onion, one part carrot, and one part celery.[1] Mirepoix is the flavor base for a wide variety of Western dishes: stocks, soups, stews and sauces.
Similar flavor bases include the Italian soffritto, the Spanish and Portuguese sofrito/refogado (braised onions, garlic and tomato), as well as the Turkish variation with tomato paste instead of fresh tomato of the eastern Mediterranean/Balkan region, the German Suppengrün (leeks, carrots and celeriac), the Polish włoszczyzna (leeks, carrots, celery root and parsley root), the Russian/Ukrainian smazhennya or zazharka (onion, carrot and possibly celery, beets or pepper), the United States Cajun/Creole holy trinity (onions, celery and bell peppers), and possibly the French duxelles (mushrooms and often onion or shallot and herbs, reduced to a paste)."
"Concasse, from the French concasser, "to crush or grind", is a cooking term meaning to rough chop any ingredient, usually vegetables or fruit. This term is particularly applied to tomatoes, where tomato concasse is a tomato that has been peeled, seeded (seeds and skins removed), and chopped to specified dimensions. Specified dimensions can be rough chop, small dice, medium dice, or large dice. The most popular use for tomato concasse is in an Italian bruschetta, typically small dice concasse mixed with olive oil and fresh basil, and sometimes other ingredients such as onion, olives, or anchovies."
Wiki.
- because the intention is to sweeten the ingredients rather than caramelize them -
ReplyDeleteIndeed, it was the intention all along - you'll notice there brioche, not panina. My dental state necessitates soft, not crisp and that explains the melted cheese the last time - does not look nice in a photo but tasted moist and succulent.
That advice above I'm copying and saving, thanx.