Pravo iznenađenje - jedan sastojak promijenit će bolonjez, tvrdi slavni kuhar
Michelinov chef otkrio svoj recept za „autentičnu“ bolonjez umak, a jedna namirnica podijelila je obožavatelje, no neki Talijani tvrde da je nikad ne…
Michelin Star Chef Paul Foster Shares His 'Authentic' Bolognese Recipe, Sparks Debate with Milk Inclusion London, UK – Renowned Michelin star chef Paul Foster recently stirred culinary discussions with his online video demonstrating an "authentic" bolognese recipe, featuring a surprising ingredient: milk. Foster, also a thrice-published author, presented his method for creating a rich ragu, asserting it's based on his culinary knowledge, nostalgia, and experiences with original Bologna recipes. The chef emphasized the importance of a finely diced soffritto (onions, celery, carrots, thyme, garlic) cooked gently without color. He then browned equal quantities of minced beef and pork, cooking out moisture to achieve a "Mayard reaction" before adding full-bodied red wine and tomato puree. The ragu is simmered for three hours to reduce and concentrate, resulting in a "thick and glossy" sauce. The most notable point of contention and interest was Foster's instruction to add milk to the simmering ragu. "This gives it that creaminess without adding cream," Foster explained, calling it a "game changer." He also stressed the use of high-quality tinned tomatoes, contrasting them with "cheap crap" alternatives. The video, which garnered over 2 million views, also served as a promotion for Foster's new book, "How To Cook Pasta Properly." Foster concluded by serving his bolognese with pappardelle pasta, grated Parmigiano Reggiano, and a defiant message to critics: "If anyone wants to tell me this recipe is not authentic, take a step back and f*** your own face."
Michelinov chef otkrio svoj recept za „autentičnu“ bolonjez umak, a jedna namirnica podijelila je obožavatelje, no neki Talijani tvrde da je nikad ne…

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