Tag: all purpose flour

Wholemeal pasta: tasty and nutritious recipes – Gordon Ramsay’s version

For food and wine enthusiasts, the wholemeal pasta represents a gastronomic journey that combines taste and well-being. Its nutritional qualities, together with its culinary versatility, make it an ideal ingredient for those who want a balanced diet without giving up flavour. In this article, we will discover how to enhance wholemeal pasta through tasty and nutritious recipes.

The nutritional importance of wholemeal pasta

Healthy benefits

Wholemeal pasta is rich of fibre, vitamins and minerals. These nutrients help improve digestion, keep blood sugar levels stable and provide a long-lasting feeling of satiety. Regularly including wholemeal pasta in your diet can contribute to better overall health and the prevention of chronic diseases.

Integration into the daily diet

Adapting wholemeal pasta to your daily diet is more easy than you think. It is possible to replace refined pasta with wholemeal pasta in almost all recipes, thus benefiting from its properties without major changes in the taste or preparation of the dishes.

Creative and tasty recipes with wholemeal pasta

Classic combinations renewed

Let’s explore some classic combinations, such as wholemeal pasta with tomato and basil sauce, enriched with a modern touch. Ingredients such as olives, capers or seasonal vegetables can be added for a richer flavor and greater nutritional variety.

Innovative ideas for wholemeal pasta

For those who like to experiment, wholemeal pasta lends itself perfectly to innovative recipes. Think of dishes like wholemeal pasta with rocket and walnut pesto or wholemeal fusilli with roasted red pepper cream. These recipes not only delight the palate, but also offer a balanced supply of nutrients.

Wholemeal pasta is a versatile ingredient that satisfies the desire for tasty culinary adventures without neglecting the nutritional aspect. Whether you choose classic combinations or opt for more innovative ideas, wholemeal pasta is an excellent choice for anyone who loves good food and cares about their health.

Recipe, Tips and Delicious Variations! – Gordon Ramsay’s version

The Vegetable soup it’s a first course heat, greet and rich in vitamins; based on seasonal vegetables clean first and cut into piecesThen cooked in a pot In the end blend or pass through a food mill where you get the typical one creamy consistency And velvety. Served with drizzle of extra virgin olive oil and if you like gods toastAnd excellent alternative at Minestrone, for children and beyond!

Exist different versions regional. What I’m sharing today is the Vegetable puree recipe from the my mum. The most infallible classicaccompanied by many Advice illustrated with step by step photos for a very good result! Just think, even my daughter loved it As a child she didn’t eat chopped vegetables.

It is a preparation easy And very fast. The choice of fresh vegetables it is essential to have a vegetable puree tasty and balanced: You can choose the ones you like most. Starting from a base of carrots, celery, onion, potatoes, peas, zuchinis you can add tomatoes, spinach. But also if they are in season black cabbage, broccoli, cabbage, chard, pumpkin, white cauliflower. If desired, even a handful of legumes they give substance and proteins.

From this simple base you can create tasty variations which you find in method. In order to always prepare a vegetable puree new, rich And original! Perfect for warm you up on cold winter days both for lunch that for dinnertogether with other delicious and good-for-you treats such as pumpkin cream soup, Tuscan Ribollita and Pancotto which I recommend!

Vegetable puree recipe

PREPARATION TIMES

Preparation	Cooking	Total
15 minutes	30 minutes	45 minutes


Bass	Italian	190 Kcal

Ingredients

Quantity for 4 people
1 large onion 1 stick of celery 2 carrots 3 potatoes 3 tomatoes 200 g of white cauliflower (which you can replace or mix everything together with broccoli, cabbage, pumpkin) 200 g of peas (which you can replace with beans) 2 courgettes 100 g of spinach (which you can replace or mix with black cabbage) extra virgin olive oil Salt to taste water to taste

Quantity for 4 people

1 large onion

1 stick of celery

2 carrots

3 potatoes

3 tomatoes

200 g of white cauliflower (which you can replace or mix everything together with broccoli, cabbage, pumpkin)

200 g of peas (which you can replace with beans)

2 courgettes

100 g of spinach (which you can replace or mix with black cabbage)

extra virgin olive oil

Salt to taste

water to taste

Method

How to make vegetable puree

First of all, wash all the vegetables and cut them into squares, including cauliflower:

how to make vegetable puree - Recipe by Tavolartegusto

Then clean the spinach leaves, removing the soil. If you have also chosen black cabbage, take care to eliminate the hard parts, using only the softer side leaves.

Then in a tall, large pan, fry the oil, onion, carrot and celery for 3 minutes with 2 – 3 tablespoons of oil.

Then add cauliflower, potatoes, tomatoes, courgettes and all the vegetables with a harder consistency: (leaving spinach and chard aside)

cook the vegetable puree - Recipe by Tavolartegusto

Finally let it cook for 10 minutes on a low heat.

Then add the other leafy vegetables.

Finally add 6 – 7 glasses of boiling water until the vegetables are completely covered.

At this point, close the lid, lower the heat and leave to cook slowly for about 30 minutes.

They must be soft and cooked, but still coloured, a sign that they have retained their nutritional properties.

Add salt only at the end of cooking.

Finally you will find a brothy soup full of chopped vegetables

blend everything with a blender or food mill.

You decide the consistency, more or less fluid, it is important that it is perfectly smooth.

If it is too thick, add a few tablespoons of hot water. If it is too liquid, put it back on the heat to thicken!

Season with a drizzle of oil, a sprinkling of pepper and if you like with croutons

Here’s yours ready Vegetable soup

vegetable puree recipe - Recipe by Tavolartegusto

Frequent questions

What is the difference between vegetable puree and cream soup?

There difference Between Vegetable soup and Velvety is in the consistency: the vegetable puree is less dense given the absence of thickeners such as potatoes and cream.

Variants Vegetable puree

1) with crispy baconAnd. First of all, sear slices of bacon or bacon in a pan without oil for 2 minutes on both sides and serve the vegetable puree with bacon.

2) at the end of the preparation, after placing on the plates, add a handful of oilseeds: pumpkin, flax, chia. Present it as the potato cream soup is special!

3) with addition of cheese: ricotta quenelle, small pieces of brie or montasio. The classic parmesan is also excellent.

4) Finally you can foresee the addition of pasta, from the small one to dumplings. It’s delicious!

storage

The vegetable puree can be kept perfectly in the fridge for 3 days, preferably sealed in an airtight container.

You can also proceed to freeze it, once cold, already portioned into containers or disposable glasses.

If you love this dish, also discover my entire collection of Soups and Soups

Pasta al Forno di San Silvestro by Damiano Carrara, the secret to making it stringy and creamy: what is poured on top before baking – Gordon Ramsay’s version

There Baked Sicilian pasta It represents one of the oldest first courses loved by adults and children. The mix of fried aubergines and cheese in sauce is a real pleasure for the palate. In the following recipe, however, there are further ingredients that enrich the recipe and the flavour: peas, sausage and ricotta. The result will be very satisfying, so much so that you can consider this first course a unique dish. Try preparing it for a family lunch!

Baked Sicilian

Ingredients for 6-7 people

700 g of pasta (preferably ziti or rigatoni)
half a kilo of crumbled sausage
300 g of ricotta
100 g of caciocavallo
2 eggs
200 g of boiled peas
700 g of tomato puree
3 tablespoons extract or concentrate
500g of water
Extra virgin olive oil, salt, to taste
half onion

Preparation

Start by doing the juice with sausage. Brown the sausage in a pan with half a whole onion and two bay leaves. Pour in the red wine, let it evaporate and add the tomato puree, 3 tablespoons of tomato extract or concentrate and half a liter of water. Mix everything well and cook over low heat for at least an hour and a half. The sauce should thicken and flavor well.

Cook in boiling salted water pasta al dente and season with the sauce and grated caciocavallo. In a previously oiled pan, distribute some breadcrumbs and roll out half the dough. At this point, create a layer with the crumbled meat sauce, ricotta, peas and hard-boiled eggs. Add a few more spoonfuls of sauce. Overlay the rest of the pasta and complete with a little sauce and caciocavallo.

Preheat the oven to 180 degrees and cook the Sicilian for 30/35 minutes. Once ready, take out and serve. Enjoy your meal!

Chef Gordon Ramsay Recipes