Borders are still not passable on foot, but nothing prevents them from being crossed in the kitchen. While the coronavirus epidemic has forced many French people to postpone travel plans abroad, Europe 1 offers you three recipes that will satisfy the desires of your taste buds elsewhere, while waiting to be able to roam the world again. Direction Asia, Italy and Argentina.
As a starter, we make gyozas: Japanese ravioli. To do this, we start by making the ravioli dough: we mix flour (200g) with boiling water (15cl). We amalgamate with a fork, so as not to burn ourselves. Then we form a large ball and let stand for 1 hour at room temperature.
Then we go to stuffing. We mix chicken (cutlets cut into small dice; about 200g) with Chinese cabbage (130g), ginger (in very small pieces, 20g) and garlic (1 clove, small dice). Add soy sauce (1 tablespoon), sesame oil (1 tablespoon), some sesame seeds, salt, pepper. We mix well.
Then cut the dough into small balls (10 grams). A little potato starch on the work surface: this is a trick so that the dough does not stick. We then spread each small ball of dough, with a rolling pin, we flour them one by one to make them wait and they do not stick together.
Put a spoonful of stuffing in the center of the dough discs, moisten the edge and fold the dough in half, as if to form a slipper. Now, grill the gyozas on one side, in a pan with a little oil, for two to three minutes. Add a glass of water, and let it finish cooking: the gyozas are ready when the dough begins to be translucent and the water has evaporated.
Two little tips: if they are not yet cooked, do not hesitate to add another glass of water. And there is nothing to prevent them from being cooked for a few minutes in boiling water, or in broth. It only remains to serve, with chopsticks, soy sauce and some sesame seeds to bring a little crunch.
As a dish, we suggest you make gnocchi, these little Italian potato dough pieces. For this, we cook potatoes (1kg), before peeling them while hot in a cloth so as not to burn. And we mash them.
If you don't have a vegetable mill, you use a robot: you need a very fine puree to make the gnocchi. Without a robot, you can mash your potatoes with a fork.
Add the flour (250g), mix with a fork, the whole egg (1), salt, pepper. We mix, before flouring his work plan and forming a sausage (2 cm in diameter) to cut gnocchi (2 to 3 cm in length). We dust them with flour (100g) and place them on a floured cloth (50g). Leave to stand for 15 minutes before cooking in boiling salted water.
They will rise to the surface very quickly (2-3 minutes). They are then browned in a pan, where they have melted butter (50g). Add a little cooking water, and sage (or basil if you prefer). A delight!
An Argentinian Dulce de leche
It's a Latin version of our milk jam! We start by heating the whole milk (850g) with the sugar (250g) and vanilla (half pod) in a large saucepan. Over medium heat, and especially without taking your eyes off the pan. We stir, we stir and if the milk rises, we lower the heat of the fire. You have to wait until the milk turns a milk caramel color. This is when we add the baking soda (4g): this will allow us to obtain a well caramelized color.
If you don't have baking soda, you can replace it with yeast. We then stop cooking, and we only have to spread this Dulce de leche on bread … and tomorrow the rest on waffles! It can also be used in yogurt, or at the bottom of a bowl, with rice pudding over it for a gourmet dessert.