Tag: shrimp

Pea soup (Basic recipe and variations) – Gordon Ramsay’s version

There Pea soup it’s a vegetarian first course really yummy, healthy and comforting to halfway between one soup and a pea cream soup. It is achieved with a sautéed in oil And onion, to which they are added peas and fragrant herbs. At the end of cooking one part is blendedfor consistency creamy at times in pieces! simply divine!

For this Very quick basic recipe And very easy you can use fresh peas if they are in season or make a pea soup frozen foods. found both doses among the ingredients. Already so good veganyou can give life to many variations. For example add bacon cooked ham or bacon in the sauté, to give a touch of flavor or serve on the plate with quenelles of ricotta or fresh cheese. even steamed prawns for a gourmet version! Great hotlukewarm but also colder. I find it perfect as a first course for both lunch and dinner, both alone and accompanied by toasted bread as an alternative to the classic Pasta and peas! Try it soon and let me know if it’s not special!

Pea soup recipe

PREPARATION TIMES

Preparation	Cooking	Total
10 minutes	20 minutes	30 minutes


Bass	Italian	378 Kcal

Ingredients

Quantity for 4 people
1kg of fresh peas (to be shelled) or 500g of frozen peas 1 small white onion extra virgin olive oil fresh mint 100 g of smoked bacon or cooked ham (optional) salt pepper

Quantity for 4 people

1kg of fresh peas (to be shelled) or 500g of frozen peas

1 small white onion

extra virgin olive oil

fresh mint

100 g of smoked bacon or cooked ham (optional)

salt

pepper

Method

How to make pea soup

First of all, shell the peas if you have chosen fresh ones, otherwise you can skip this step.

Then chop the onion very finely and place it in a pan together with 3 large spoons of extra virgin olive oil.

Let it fry for a few seconds, (this is the time to add the bacon if you like) let it fry for about 1 minute, stirring.

Finally add the peas and a few fresh mint leaves, turn and leave to brown over medium heat for 2 minutes.

At this point add about 2 ladles of boiling water, cover with a lid and leave to cook for about 20 minutes.

At the end of cooking, add the salt

Finally, take a couple of ladles of pea soup and blend it into a creamy puree:

how to make pea soup

at this point, place on the heat for 1 minute to mix the ingredients together, evaluate the consistency, it must be soft and not excessively watery

add a little more mint and serve with a drizzle of oil

Here it is ready Pea soup

pea soup recipe

storage

It keeps very well the following day, just heat it up and it will come back as it was when it was just made. Alternatively, you can freeze in special portions and then defrost in the fridge.

Also discover my entire collection of soups and soups

Spaghetti with tuna and tomato in the oven, the first smart dish in 10 minutes that can also be prepared in advance. A riot of flavours – Gordon Ramsay’s version

The Spaghetti Tuna and tomato in the oven they are a chef’s recipe Piero Benigni. This simple dish is a riot of flavors and aromas that come together during the time in the oven to offer an exciting final result that you will always make like this. It can be prepared in about an hour and is always loved. It can be prepared well in advance and put in the oven before the meal, thus leaving hands and space free for other tasks. Prepare it in a large pan the seasoning and when they are cooked, add the spaghetti boiled separately. Mix well and place in the baking dish to finish cooking in the oven. I really love alternative cooking methods, including those in the oven like this one, which I also prepare using raw pasta. They are interesting, fun and out of the ordinary.

Spaghetti Tuna and tomato in the oven

Ingredients for 2 people

• 160 g spaghetti

• 300 g tomatoes (well ripe)

• 80 g onion

• 1 tablespoon capers (heaped)

• 12 olives (to taste)

• 2 anchovies in oil (4 fillets)

• 80 g tuna (drained weight)

• 1 sprig of parsley

• 8 basil leaves

• to taste hot chilli pepper (to taste)

• 2 cloves of garlic

• 3 tablespoons olive oil

• 2 tablespoons breadcrumbs

Preparation

The dish you see is made with good, ripe tomatoes. Out of season I recommend preparing it with a 400g box of good peeled tomatoes, removing the sauce that accompanies them for other uses. Open them, remove the seeds and internal core if present, cut them into pieces and use them as explained later. You can use salted or pickled capers, which will need to be quickly washed under running water. The tuna, natural or in oil of your choice, must be around 80 g in drained weight. It’s good to use one large pan with high sides, which will be useful for adding the spaghetti and mixing everything well. The baking dish you see is oval, 23 cm long inside and 5 cm high. The pasta shape can obviously be different, both long and short: in this case I always put spaghetti, which is the backbone of our cuisine. Let’s see how to proceed:

Peel the tomatoes then eliminating the peel and seeds as much as possible tear them to pieces. Leave the slices that will be used for the final decoration of the dish before putting it in the oven. Chop parsley and basil. Wash the capers and if they are large ones chop them roughly. Pitted the olives if necessary and cut them into 2 or 3 pieces each. Chop garlic and onion and put them in a pan with 2 tablespoons of olive oil. Brown them for 5 minutes, then add the chilli pepper, half the chopped parsley and basil, the 4 anchovy fillets chopped meats, capers, olives and tomatoes. Mix well and cook gently for 4-5 minutes, then add the drained and crumbled tuna. Continue but as soon as the tomatoes are tender, turn off the heat and wait for the pasta to be ready. Don’t overcook them.

Drain the spaghetti very al dente and pass them in the pan. Turn the heat back on and mix well for a couple of minutes, adding the rest chopped parsley And basil. Grease the bottom of the baking dish with a little olive oil and put what is in the pan. Arrange the tomato slices on top and sprinkle a couple of spoonfuls of breadcrumbs. At this point you can also wait to put it in the oven, let’s say a couple of hours at most. Put in static oven at 200 °C, heat above and below, mid-height position. Cook for 20 minutes or until the top appears slightly gratinated. If this is delayed, turn on the ventilation or move the baking dish one position higher.

The dish can be enjoyed hot or warm, and in summer even at room temperature. It is preserved a couple of days in the refrigerator and it is delicious reheated in a pan. It can be frozen, with a shelf life of 3 months in the freezer.

Artichoke risotto flavored with lemon – Gordon Ramsay’s version

An artichoke risotto that tastes like spring, fresh and delicate. To bring a fragrant and timeless vegetarian first course to the table.

It is a classic preparation, without too many head twists, ideal for enhancing the intense flavor of artichokes. I just wanted to add lemon zest, which I love very much in combination with this vegetable.

Another small license is the choice of pepper: the Timut pepper*. This variety of pepper, like its botanical “cousin” Sichuan pepper, is a Nepalese pepper with a note reminiscent of grapefruit and passion fruit. An additional citrus nuance that I’m sure will win you over. Alternatively you can use Sichuan pepper or common black pepper.

To make this artichoke risotto, alas, you will have to clean them. But don’t despair, arm yourself with patience and follow my tips to clean artichokes quickly and easily.

First of all I recommend theuse of gloves: they will protect you from the thorns and prevent your hands from being stained by the artichoke.

Start by eliminating the hardest, outer leaves until you get to the heart, with the light, bright colored leaves at the base. Continue by cutting the tip by about 2/3 cm, then cut the stem 2/3 cm from the base and peel it with a mandolin.

With a clean cut, divide the artichoke in half, remove its internal “beard” with the help of a teaspoon or a small knife, checking that there are no remaining thorns.

And now a little twist: dip each artichoke heart thus obtained in a bowl with ice and lemonwhere you will leave it until the time comes to cook them in your risotto.