WHOLEMEAL BREAD

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INGREDIENTS

  • 570 g of water
  • 470 g of flour ‘00’ (180 – 260 W)
  • 320 g of wholemeal flour
  • 30 g of honey
  • 4 g of malt
  • 10 g of yeast
  • 18 g of salt
  • 70 g of mixed seeds

 

To prepare perfect bread double proving is necessary. This allows the complete transformation of the sugars and generates carbon dioxide, making the bread lighter and more digestible.

PREPARATION

Mix the ingredients to make the dough, paying attention not to allow the salt to come into contact with the yeast. Then place the dough on to a plate and put into the LIFE blast chiller.
Start the first proving at 22°C for one hour.

At the end of the first proving phase it is possible to form the bread into your preferred sizes or, if you prefer, simply put into a mold. You can now activate the second proving phase at a temperature of 28°C for one hour.

Following the second proving, the dough can be divided into several loaves, some can be cooked immediately, and the remaining deep frozen, and stored for a later date. There will be no need to defrost, you can cook the loaves directly, as needed.

Before baking, spray a little water on top of the bread and sprinkle with seeds.
Cook in the oven 180°C until the surface of the bread is golden brown.

 

 

 

SAUSAGE RAGÙ

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INGREDIENTS

  • 500 g of sausage
  • 1 lt of sieved tomatoes
  • ½ glass of red wine
  • 2 carrots
  • Celery
  • ½ onion
  • Bay leaves
  • Salt
  • Pepper

 

PREPARATION

Finely cut the carrots, celery and onions and lightly fry, with a drop oil, in a pan.
Add the sausage meat, the bay leaves and the red wine
Now add sieved tomatoes, cover the pan and cook on a low flame for 45 minutes.

A few minutes before the ragù has finished cooking start the LIFE pre-cooling function.

When ready pour the ragù into the molds, place them in the LIFE blast chiller and start the deep freezing program. Depending upon the mould selected, choose the Core Probe or TIME>SOUPS AND SAUCES>RAGÙ

When the dep freezing program has finished, remove the frozen portions from the molds, put into freezer bags or hermetically sealed containers and preserve them in the freezer. We advise you to record the date and type of sauce on the container.

Having prepared a stock of sausage meat ragù you can use them whenever you wish; you only need to heat a pan, pop in one or more frozen portions, according to your requirements, and cook. The ragù will be ready in minutes and there is no need to defrost first.

 

Coldline, ricetta pesce spada

SWORDFISH CARPACCIO

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INGREDIENTS FOR 2 SERVINGS

  • 6 thinly cut slices of sword fish
  • 3 carrots
  • 1 cucumber
  • Red pepper, to taste
  • Extra virgin olive oil
  • Mint leaves

 

In order to consume raw fish it is necessary to decontaminate it thoroughly by deep freezing it, thereby eliminating all traces of Anisakis, a very dangerous parasite present in fish.

PREPARATION

Start the LIFE domestic blast chiller pre-cooling cycle. When finished select the program DEEP FREEZING>FISH>FILLETS. Place the sword fish fillets on the racks, lined with baking paper, inside the blast chiller. Press START.

After a few minutes the fish will be deep frozen, and still in perfect condition, without any oxidisation or alteration to its colour. To complete the decontamination process put the fish into the freezer for at least 24 hours. When storing it, you are advised to put the fish inside a freezer bag.

A few hours before serving the sword fish, take it out of the freezer and place it on a tray or on the rack inside the LIFE blast chiller. Start the defrosting cycle. We recommend that you set the defrosting strength to 2 in order to conserve the quality of the product.

To accompany the sword fish make a salad of thinly cut cucumber, carrots and mint with a splash of extra virgin olive oil.