Tag: active dry yeast

Seasonal products: fresh and sustainable recipes – Gordon Ramsay’s version

Spring has finally arrived, and with it the rich variety of seasonal fruit and vegetables that colors markets and tables all over the world. In the kitchen, the use of seasonal products not only guarantees freshness and flavour, but also a sustainable approach to the preparation of meals. Let’s discover together how cooking with seasonal products can be not only delicious, but also eco-friendly.

Advantages of seasonal products

Freshness and flavor

Using seasonal products means being able to enjoy fresh ingredients full of flavour. Fruit and vegetables harvested at the right time are tastier and more nutritious, giving dishes an explosion of authentic and genuine flavours.

Economic saving

Buying seasonal products often translates into savings economic, as supply and demand regulate prices based on availability in the market. Furthermore, seasonality allows you to reduce costs related to the transport and conservation of food.

Environmental sustainability

Preferring seasonal products also means making a choice sustainable for the environment. By reducing the need to import food from far away, you help reduce transport-related greenhouse gas emissions and support local and organic agriculture.

Fresh and sustainable recipes

Salad with tomatoes and basil

A timeless classic, summer salad with tomatoes and basil is a fresh and light dish that celebrates the flavors of the season. Cut the tomatoes into slices, add fresh basil leaves, season with extra virgin olive oil, salt and pepper and you’re done!

Fresh fruit ice cream

Nothing beats a homemade fresh fruit ice cream on hot summer days. Blend the seasonal fruit of your choice, add a little sugar and Greek yogurt for a creamy consistency, and place the mixture in the freezer for a few hours. The result will be a fresh and genuine dessert that will conquer everyone.

In the kitchen, the choice to use seasonal products not only enriches the dishes with freshness and flavour, but also contributes to a more sustainable and conscious approach to nutrition. Experiment with fresh, seasonal ingredients to discover new recipes and fully enjoy the delights that every time of the year has to offer.

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Sweet Neapolitan Easter pizza, with zeppola filling and an addition that makes it melt in your mouth. Grandma’s recipe – Gordon Ramsay’s version

Neapolitan sweet pizza it is a delicacy that is prepared during the Easter period but which will win you over to the point of making it repeatedly throughout the year. It is a closed tart that hides a filling made of custard and black cherries. Today we revisited it in a modern key. The advent of gourmet cuisine has highlighted a contrast that we absolutely love: the one between dark chocolate and tropical fruits or those with strong flavors, just like black cherries. For this reason we added a veil of fondant to the base of the dessert which made it even more special.

Neapolitan sweet pizza

Ingredients

00 flour 300 g
eggs 1
yolk 1
butter 150 g
granulated sugar 100 g
baking powder 2 g
salt 1 pinch
lemon or orange peel 1
custard (750 ml whole milk, 160 g granulated sugar, 6 egg yolks, 60 g corn starch, vanilla pod or lemon peel)
chopped chocolate 80 g
Cherries in Syrup

Preparation

The first thing to do to prepare Neapolitan sweet pizza it is the dough for the shortcrust pastry. Add the room temperature butter and the flour and operate the mixer until obtained a sandy compound. Add the other ingredients: the whole egg and the yolk, the granulated sugar, the baking powder, a pinch of salt and the grated lemon or orange peel. Let the whips work for 40 secondsjust enough time to mix everything well, not more. Take the dough, work it with your hands, give it the classic loaf shape and cover it with transparent film.

Let it rest in the refrigerator for 1 hour and move on to the custard. In a bowl, combine the egg yolks and sugar, then whisk until smooth a clear compound. Also add the sifted corn starch and mix it. Bring the milk to the boil together with the lemon peel or vanilla pod. Turn off the heat and pour it slowly over the mixture, filtering it. Bring the mixture back to the heat and stir continuously until the desired density is obtained. Take the pastry out of the fridge and divide it into two equal parts. Roll out the first part on a lightly floured work surface.

Transfer it to the 24cm diameter cake pan that you have already buttered. Prick the base with the edges of a fork, then cover it with chopped dark chocolate. Cover everything with the custard and level it with the help of a spoon. Also add the black cherries. Roll out the other half of the pastry and cover everything, sealing the edges well. Cook in a static oven 180 degrees for 40 minutes. Leave to cool for a few hours, and before serving remember to finish with a nice sprinkling of icing sugar. Your Neapolitan sweet pizza ready.

Chef Gordon Ramsay Recipes