Casatiello without leavening (super quick!) – Gordon Ramsay’s version

casatiello without leavening - Recipe by Tavolartegusto


The Casatiello without leavening And very fast rustic perfect for Easter designed for whom he doesn’t have the time to make the classic leavened Neapolitan Casatiello! It prepares like one savoury cake : mixing flour, eggs, milk, pepper, to which they are added cured meats and cheeses directly into the dough. Then it fits into one donut panthey also recline eggs on the surface finally it cooks directly into the oven! And voila, it’s ready to serve on the table in less than an hour! Isn’t that brilliant?

casatiello without leavening - Recipe by Tavolartegusto

The Recipe was born from many requests you have made of me in these days. Many work until Saturday and I understand that the tiredness of running after the leavening sets in. So I developed this version! But how it tastes? Believe me divine! There soft texture it is similar to that of a savory donut, so don’t expect the soft crumb of a leavened doughnut! But given theaddition of pepper pecorino and Neapolitan cold cutsThe taste it really reminds of original rustic! It won’t disappoint you! With the same procedureyou can also make the Neapolitan Tortano, as long as you remember to bake it without eggs on the surface , but to put them firm pieces in the filling. The Casatiello without leavening it is ideal to insert into last minute Easter menu for the Easter lunch, but what about the Easter Monday picnic believe me, despite the speed of execution, the splendid figure will still be guaranteed!

Find out also

Savory Colomba (the quick recipe with puff pastry and just 2 ingredients)

Casatiello recipe without leavening

PREPARATION TIMES





Preparation Cooking Total
10 minutes 45 minutes 55 minutes

Cost Kitchen Calories
Bass Italian 453 Kcal

Ingredients





Quantity for 6 people – 1 24cm donut pan, 12cm high

    • 450 g of ’00 flour
    • 5 large eggs
    • 150 ml of sunflower seed oil (which you can replace with the same amount of melted lard)
    • 150 ml of milk
    • 4 tablespoons of pecorino
    • 1 sachet of instant yeast for savory cakes
    • 250 g of provolone and caciocavallo
    • 200 g of diced Neapolitan salami
    • 100g of bacon
    • 1 teaspoon black pepper
    • salt
    • 4 – 5 eggs for the surface

Equipment

Method

How to make casatiello without leavening

First of all, cut all the cured meats and cheeses into small pieces.

Then in the large bowl you are going to use, mix together the eggs, milk and oil. Turn well together. Then add the flour, the sifted yeast, the parmesan and a pinch of salt without exaggerating.

Stir quickly, for a few seconds with a spatula to mix everything together:

how to make casatiello without leavening - Recipe by Tavolartegusto

Then add the pepper, the cured meats and the pecorino and stir quickly.

Finally, insert the dough into a perfectly buttered and floured donut mold:

homemade dough without leavening - Recipe by Tavolartegusto

At this point, place the eggs on the surface, nesting them slightly (do not sink them too much)

casatiello without leavening before cooking - Recipe by Tavolartegusto

Cook at 180° in a very hot static oven for about 45 – 50 minutes. The time may increase depending on the oven and the mold used. So evaluate carefully.

The unleavened casatiello is cooked when it is nicely puffed, golden on the surface and above all when tested with a toothpick it is dry!

Remove from the oven and leave to cool in the pan for 5 minutes.

Unmold yours Casatiello without leavening on a serving plate and leave to cool for at least 15 minutes.

casatiello without leavening recipe - Recipe by Tavolartegusto

storage

once cooled, wrap it in cling film to preserve its softness! Be careful, since it is not a leavened product, it does not keep for very long, it must be consumed within 2 days to preserve its softness!

Perfect spring brunch: ideas for a top menu – Gordon Ramsay’s version

The perfect brunch: recipes and ideas for your weekend


Spring has finally arrived and with it the opportunity to organize a special brunch to celebrate the new season. If you are passionate about cooking and gastronomy, there is no better time to show off your culinary skills and delight your guests with a super top menu. Here are some ideas for creating the perfect spring brunch that will leave everyone speechless.

Fresh and colorful appetizers

To start spring brunch in a fresh and light way, opt for appetizers that are both tasty and aesthetically appealing. A selection of bruschettas with fresh cherry tomatoes, basil and extra virgin olive oil will be a guaranteed success. Accompany the bruschetta with a variety of spring salads, enriched with fresh fruit, nuts and mature cheeses. For a touch of elegance, don’t forget to include some croutons with cooked ham mousse.

Light and tasty first courses

Moving on to first courses, focus on light and tasty preparations that are able to satisfy the most demanding palates. A timeless classic for a spring brunch is la cold pasta with rocket pesto and prawns, a dish that combines the freshness of seasonal vegetables with the strong taste of seafood. For those who prefer gluten-free options, a great alternative is one quinoa salad with grilled vegetables and feta.

Spring and refined desserts

To end the brunch in style, you can’t miss a selection of spring desserts that will win over all the guests. Prepare a fresh fruit tart, enriched with seasonal strawberries, raspberries and blueberries, for a touch of sweetness and freshness. Accompany the tart with some lemon mousse served in elegant glasses, ideal for those who love citrus and refreshing flavours.

The perfect spring brunch is based on a equilibrium between freshness, lightness and refinement, with dishes that enhance seasonal ingredients and delight the senses. With these super top menu ideas, you’ll be ready to amaze your guests and create an unforgettable dining experience. Enjoy your meal!

Conchiglioni stuffed with meat sauce by Benedetta Rossi. More than lasagna or baked pasta. The first one at Easter that can be done in 10 minutes – Gordon Ramsay’s version

conchiglioni stuffed with sauce


conchiglioni stuffed with sauce

Conchiglioni stuffed with ragù they represent a timeless Italian Sunday dish. It is an appetizing first course, ideal for lunches with family or friends. In addition to being scenographic and delicious, this recipe is incredibly simple to make like all of the chef’s Benedetta Rossi. Stuffed conchiglioni are an authentic delight, a perfect alternative to classic lasagna or baked pasta. It is also ideal to use leftovers from the fridgeavoiding waste and offering something genuine and pleasant to the table.

Conchiglioni stuffed with ragù

Ingredients x 4

  • conchiglioni 250 g
  • tomato puree 700 ml
  • bechamel 500 ml
  • minced veal meat 300 g
  • minced pork 300 g
  • onions 130 g
  • grated parmesan 60 g
  • carrots 120 g
  • white wine 150 ml
  • water 150 ml
  • extra virgin olive oil 2 tablespoons
  • basil
  • fine salt

Preparation

The first thing to do to prepare shells stuffed with ragù it is chopped carrot and onion. In a pan, pour a drizzle of oil and add the salt, then add the onion and carrot, leaving to cook over medium heat for 5 minutes. Add minced veal and pork, mix well and cook for a further 8 minutes. Add the white wine and let it evaporate over a high heat. Pour the tomato puree and the water together with a few basil leaves. Mix and let cook for 40 minutes. At the end of cooking, let the ragù cool for at least 10 minutes.

In the meantime, boil the conchiglioni in boiling salted water for 5 minutes, then drain them al dente and place them on a tea towel. Place them upside down so that any water can drain and be absorbed by the cloth. Prepare the bottom of a baking dish with a layer of bechamel and 4 tablespoons of ragù. Arrange the shells with the opening facing upwards. Using a piping bag, stuffed conchiglioni with ragù. Cover the conchiglioni with a layer of bechamel and add the grated cheese on top. Cook in a static oven at 200 degrees for 20 minutes. Your shells stuffed with ragù they are ready.

Read also: Conchiglioni with bechamel and smoked salmon, the delicious and super quick appetizer

conchiglioni stuffed with sauce

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