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Piadina baskets, the recipe to try – Gordon Ramsay’s version

Piadina baskets, the recipe to try

If there’s one food that I always keep ready for a last minute aperitif or starter, it’s piadine! Today we prepare some piadina baskets in two versions, one tastier than the other!

I love eating piadina for lunch or dinner but I love turning them into delicious finger food even more! Do you want some examples?

  • Mini tacos: with a unique delicacy, with avocado, vegetables, corn and cheese, they are ideal for an aperitif with friends. Perfect if you have vegetarian but also vegan friends, just make them without cheese!
  • Piadina cones: these are also really super tasty and perfect to customize in a thousand ways. In this recipe I prepared them with speck and Brie which go together perfectly!

Here, but let’s get to today’s recipe, piadina baskets in 2 versions: vegetarian and with cured meats! They can be prepared in an instant, put in the oven for 7 minutes and then filled as desired!

How to make piadina baskets

There are only two fundamental recommendations to avoid problems in preparation:

  1. Choose the ROLLABLE wraps: only with those can you obtain baskets of uniform piadinas without breakages. They are easily found in all supermarkets and there are many brands! Just look for the word “rollable” on the package and you’re done!
  2. Be quick: once taken out of the package, quickly cut out the circles and form the piadina baskets. This is important because the piadina must be elastic and soft to take the shape of the basket. If you are quick there will be no problems, you will get perfect baskets without giving the piadina time to dry.

If you keep these two tips in mind you won’t be able to go wrong, you will bring quick, delicious and excellent piadina baskets to the table!

PS: vegetarian friends, the version with stracchino, rocket and walnuts will win you over! And believe me, with a drizzle of honey on top they are truly incredible!

Dear piadina lovers, here we leave you with some other perfect ideas for you. But now… into the kitchen!

Spaghetti with garlic, oil and chilli pepper, the true Neapolitan recipe – Gordon Ramsay’s version

Spaghetti with garlic, oil and chilli pepper recipe

How to make spaghetti with garlic, oil and chilli pepper

A simple recipe but looking at the steps will help you cook spaghetti with garlic, oil and chilli pepper perfectly!

One of the most famous dishes of Neapolitan and Italian cuisine in the world is spaghetti with garlic, oil and chili pepper. The preparation of this first course is often underestimated because there are very few ingredients and it is certainly a quick and easy recipe, but to cook spaghetti with garlic, oil and chilli as good as in a restaurant, you have to be careful. They must be enveloping, creamy and tasty!Spaghetti with garlic, oil and chilli pepper recipe


  • 400g of spaghetti
  • 6 tablespoons of oil 70 ml
  • 2 cloves of garlic
  • Chili
  • Parsley
  • salt

Garlic, oil and chilli pepper is a dish that was born in Naples like the pasta omelette or spaghetti allo Scarperiello, as a poor version without clams of spaghetti with clams. The dish is identical, but the scent of the sea is missing. In any case, it remains a great, easy, quick and economical dish. Often the most cooked one for spaghetti with friends and relatives.garlic oil and chilli pepper Neapolitan recipe

If you particularly love Neapolitan cuisine, we also recommend trying the recipe for eggs in purgatory, spaghetti alla Nerano and sweet Neapolitan Danubio.

Benedetta’s Tagliolini with smoked salmon. They can be made in 5 minutes while the pasta is cooking. The trick to making them super creamy without cream – Gordon Ramsay’s version

Benedetta's Tagliolini with smoked salmon. They can be made in 5 minutes while the pasta is cooking.  The trick to making them super creamy without cream

THE tagliolini with salmon smoked they are a creamy and tasty first course. Quick and easy to make, with just a few ingredients. Excellent for a last minute lunch, but also for a family lunch. The sauce goes well with all types and shapes of pasta, you can replace the cream with creamy cheeses, or with a bechamel sauce, or just salmon. So as you can see also for this recipe there are many variations, depending on your tastes and/or with what you have at home. I prepared this dish for an unexpected lunch, and I assure you that it was very much appreciated.

Tagliolini with smoked salmon


  • 160 g of Tagliolini (or other size and type of pasta)
  • 100g of smoked salmon
  • ½ onion
  • Extra virgin olive oil
  • Brandy
  • Nutmeg
  • 1 pack of cooking cream or bechamel or philadelphia
  • salt


To prepare tagliolini with salmon, start cutting the salmon into small pieces. In a large pan, put a drizzle of extra virgin olive oil, add the very thinly chopped onion, better if you help yourself with a mandolin, and fry it over medium heat but be careful that it does not burn, if necessary, add a drop of water to make it dry without burning. As soon as it turns blonde you can eliminate it if you don’t like it or leave it depending on your taste, and add the salmon.

Brown for a few seconds, then increase the heat and simmer with brandy. As soon as the alcohol has evaporated, add the cream or if you prefer the béchamel will be fine and even better the philadelphia, mix everything, season with salt and flavor with a pinch of nutmeg. Cook the pasta in plenty of lightly salted water, pour it directly into the pan, mix well, plate, complete with chopped parsley, serve and enjoy hot.



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