Tag: cherry

Chocolate salami cake – Yet another food blog – Gordon Ramsay’s version

Chocolate salami cake - Yet another food blog


With this Chocolate salami cake, the iconic pantry-emptying recipe changes shape and dress, becoming even more elegant and irresistible. And it turns into small, single-portioned tastings with an anti-waste soul.

Chocolate salami is one of the most loved sweet and no-cook recipes prepared at home, but have you ever tasted it in the form of a single-portion cake? This silicone mold for mini bundt cakes does the magic (you can find a similar one here*), to be brushed with a little melted chocolate to make the external surface even smoother and shiny.

This chocolate salami cake is one of mine too anti-waste recipes favorite. In fact, you can make it by emptying the pantry of broken biscuits, old snacks and nut crumbs. Even chocolate can be recycled… what better opportunity to recycle Easter eggs, old chocolates and opened bars left at the back of the pantry?

And if that wasn’t enough, it’s also one recipe without cooking, perfect for the hottest days, when turning on the stove is just out of the question. In fact, one turn of the microwave will be enough to heat the chocolate, the freezer will do the rest of the work.

The video recipe for the chocolate salami cake

You find it on my Instagram channel @lennesimobloga recipe for “low impact” cuisine for my column LIGHT UP THE APPETITE on the new channel @accendilucegas



Holy Thursday mussel soup with the secret of Cannavacciuolo, what is added at the end for a delicious sauce – Gordon Ramsay’s version

cannavacciuolo mussel soup


cannavacciuolo mussel soup

The mussel soup it is a dish that in Campania is eaten on the evening of Holy Thursday. It becomes delicious if you put some friselle underneath and let them soften with their sauce, and then enjoy them together with seafood. Today we will see the recipe for Antonino Cannavacciuolo, always linked to the flavors of his land and ready to share his tricks with his fans. To make the sauce of this famous soup creamier and tastier, the chef uses a secret ingredient, which is not part of the list of ingredients of the traditional recipe. We are talking about the potato, which always looks good everywhere.

Mussel soup

Ingredients

  • mussels 1 kg
  • 4 slices of bacon
  • salt
  • pepper
  • extra virgin olive oil
  • onion 1
  • parsley
  • bread 2 slices
  • garlic 2 cloves
  • tomato puree 4 tbsp
  • basil
  • potatoes 2

Preparation

The first thing to do to prepare mussel soup is to open the seafood, already cleaned, in a pan together with a glass of water. Cover with a lid and when they are all open, turn off the heat. Then let them cool shell them. Peel the potatoes and cut them into pieces very thin slices helping yourself with a mandolin. In a pan, pour 4 glasses of water, a few teaspoons of extra virgin olive oil and the two cloves of garlic. Let it brown the garlic, then add the shelled mussels. In another pan, brown the thinly sliced ​​onion in extra virgin olive oil.

Add the potatoes, give a stir and pour in the mussel sauce. Cook on a gentle flame. In another pan, brown the bacon over a low heat and sweat it well. It must become crunchy. Combine mussels and potatoes in a blender and blend. Remove the bread crust and toast it in a pan with a drizzle of extra virgin olive oil, a pinch of salt and a sprinkling of parsley. In a bowl, combine the tomato puree with a few basil leaves, drizzle with a little oil and season with salt and pepper. Leave marinate for 1 hour. Pour the mussel and potato mixture into a bowl, add the sauce, the chopped toasted bread and the bacon. Your mussel soup ready.

READ ALSO—> Ads bi dersa, Marisa Laurito’s lentil soup saves the tastiest dinner there is

Gluten-free Zeppole di San Giuseppe (perfect!) Tavolartegusto – Gordon Ramsay’s version

Gluten-free San Giuseppe zeppole - Recipe by Tavolartegusto


The Gluten-free Zeppole di San Giuseppe I’m the perfect version for celiacs gluten intolerant and more, to be made for Father’s Day on March 19th, as an alternative to the classic zeppola! In this case, the choux pastry is achieved with rice flour and the cream custard for filling contains only starches! To complete, black cherry in syrup and believe me, they are so good that no one will notice who they are gluten free!
Gluten-free San Giuseppe zeppole - Recipe by Tavolartegusto

There preparation is very easy and takes inspiration from my super tested basics which you have been doing successfully for 10 years now! readjusted to obtain Perfect gluten-free zeppole! soft And scenteddeliciously empty And alveolate inside like the traditional dessert! From this dough you can cook them in all ways what do you prefer! both fried without grease, in the classic way; Either you can make lighter gluten-free Zeppole di San Giuseppe in the oven and you can also cook them in the air fryer according to all the advice I left you! In short, this year too intolerant dads they will be able to enjoy their gluten-free zeppole!

See also:

Gluten-free sponge cake (perfect for making numerous desserts for celiacs)

Gluten-free zeppole di san giuseppe recipe

Tagliolini recipe

PREPARATION TIMES




Preparation Cooking Total
1 hour 20 minutes 1 hour and 20 minutes

Cost Kitchen Calories
Bass Italian 432 Kcal

Ingredients





Quantity for 15 pieces

Equipment

Method

How to make gluten-free zeppole

First of all, make the gluten-free choux dough

In a saucepan where you will make the dough, weigh the water, add the salt and the butter into small pieces and. place on the heat, waiting for the butter to melt.

Wait until the mixture fills with bubbles, at which point the boiling has occurred and add the rice flour in one go and stir immediately.

Then remove from the heat and continue stirring vigorously until you find a dense and gummy mixture. Finally, place it back on the heat and stir for a few more seconds, until you hear it rubbing under the pan:

gluten-free zeppole dough - Recipe by Tavolartegusto

At this point, pour the hot dough onto a work surface and let it cool by working it with a spatula and only when it has cooled, not before, place it in a bowl and add the eggs one at a time. Add the second one only when the first one is perfectly blended.

You can mix the dough with a spoon or in a planetary mixer for convenience.

The final dough must be soft and firm:

how to make gluten-free zeppole di san giuseppe - Recipe by Tavolartegusto

At this point proceed to the formation of your gluten-free zeppole.

First of all, assemble a pastry bag with a rather large flower nozzle ranging from 1 cm to 1.5 / 1.8 cm

Then fill the piping bag with the dough and make the zeppole directly on a baking tray previously lined with baking paper, which you will have firmly attached to the tray with a little dough.

Then proceed with doing 2 rounds, one on top of the otherthe basic round in this case has a diameter of 6 cm, the second round make it slightly narrower towards the inside, it is important that they still have the central hole:

making gluten-free donuts - Recipe by Tavolartegusto

Cooking gluten-free zeppole

At this point you can choose whether to fry, according to tradition. In this case I advise you to follow my advice that you find in Fried Zeppole di San Giuseppe

Or you can choose to bake. (as in my case) They will be lighter, but equally delicious, follow all the recommended steps for baked Zeppole di San Giuseppe

Finally, you can also choose the method of cooking the Zeppole in the air fryer

In any case they will be delicious.

Once the chosen cooking has been completed, you can proceed to garnish with a dollop of cream and a cherry in syrup in the centre. I used my gluten-free custard, which was very easy and ready in exactly 5 minutes!

Here are yours ready Gluten-free Zeppole di San Giuseppe!

gluten-free zeppole recipe - Recipe by Tavolartegusto

storage

They keep very well for 2 – 3 days in the fridge if stuffed. only the bases, especially the baked ones, can be kept for several days, perfectly sealed in plastic food bags.

Also discover my entire collection of gluten-free recipes

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