Tag: bacon

Gluten Free Sandwiches with Cheese and Bacon – Gordon Ramsay’s version

Gluten Free Sandwiches with Cheese and Bacon

Gluten-free cheese and bacon sandwiches, easy to make, fluffy and stringy. You can accompany these sandwiches with vegetables or other cheeses, but even alone, they are almost a single dish!

Family💚are always looking for tasty solutions for bread-making, but that they are easily reproducible by all and that they can bring the children with the taste of gluten-free flours: this is where these stringy sandwiches with bacon were born.

Click here for my sandwich mold!

For this recipe I used 6 grams of fresh brewer's yeast and let it rise for 5 hours. If you want to speed up or lengthen the leavening you can follow the instructions below:

10 gr fresh brewer's yeast (5 gr dry brewer's yeast) => 2/3 hours in the oven off with the light on

6 g fresh brewer's yeast (3 g dry yeast) => 4/5 hours in the oven off (you have to turn on the light depending on the room temperature, if it grows little, turn it on)

3 gr fresh brewer's yeast (1 gr dry brewer's yeast) => overnight in the fridge

You can also make these sandwiches with the planetary mixer with the hook leafy, starting from the flour in the bowl, dissolve the yeast in the water and add it to the flour, let the dough work, then add the oil and finally the salt.

As you can see, these sandwiches have 100% hydration, with gluten-free flours, it is normal to use more water, but 100% hydration you still have to know how to manage if you work by hand. In this case you can afford it because you put the dough directly into the die and in any case it always depends on the type of flour used and how it absorbs.

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Gingerbread Decorated with Simple Colored Glaze with 2 Ingredients – Gluten Free Gingerbread – Gordon Ramsay’s version

Gingerbread Decorated with Simple Colored Glaze with 2 Ingredients - Gluten Free Gingerbread

Gingerbreads are the cookies that cannot be missing at Christmas, I leave you a simple recipe, gluten-free together with an easy-to-make icing. I show you gingerbreads with the simplest decorations for non-experts.

With these doses I got 8 big men and 24 small men.

Family💚 I love the scent of these biscuits, a little less the shape when it's time to eat them! With Anna and Marco we decorated them with some colored icing, having a lot of fun!

The glaze is made with sugar icing and hot water to be added a little at a time until you get the right consistency, that is, not too dense that it is difficult to manage with a few sachs, but not too liquid with the risk that the decorations won't hold.

You can add some to the glaze food coloring (which must always bear the words "gluten free"). You can add it gradually in drops until you reach the desired color.

ATTENTION: if you add a water-based dye, the icing becomes a little more liquid, so you have to start with a denser mixture or add icing sugar after the dye.

Once you have a glaze of the right consistency as you see in the video, it will be very easy to put it in the sac a pochè and give space to the imagination.

I used disposable plastic sach a poche (even if they are easily washable, if you use water-based dyes) the only precautions, apart from the consistency of the icing, are: make a small hole in the sac a poche, do some tests on parchment paper if you want to "warm your hand a little", do not make decorations too complicated at the beginning.

For the big little mistakes, you can still remove or fix the frosting with a toothpick.

The biscuits must not harden completely during cooking! After the time I indicate in the recipe you can check with a spatula, lifting them to see if they are firm and golden at the base.

Skewers of chicken and speck – Gordon Ramsay’s version

skewers of chicken and speck

Chicken skewers are a very popular second course, easy and quick to make. Even tastier if wrapped in a few slices of speck.

These skewers of chicken are a fun and original way to prepare the classic brisket by adding flavor and crunchiness with a twist of bacon.

They can be made with many variations, starting with meat, which can be easily replaced with turkey, pork loin or veal, up to marinating with ever-changing spices and herbs that will give the skewers always new nuances.

Even the cold cuts that surround them can change, raw ham, cooked ham, bacon and speck are my favorite variations. I chose it for this recipe speck Veroni Salumi, obtained from a completely boned leg of pork, lightly salted and flavored, and finally smoked to give the meat the characteristic aroma that recalls the mountain woods.

This product is available in the innovative 100% recyclable tray of the "The Nature Cold Cuts”, Made up of a FSC®️ certified paper base and a transparent plastic film. With 75% less plastic than traditional trays!

Post in collaboration with Veroni Salumi

skewers of chicken and speck

ingredients for 8 skewers


  • 250 g of chicken breast
  • 6 slices of speck
  • 1 teaspoon of spices to taste
  • tabasco or spicy sauce to taste
  • half a lemon or organic lime
  • a bunch of aromatic herbs to taste
  • 1 tablespoon of extra virgin olive oil
  • Salt and Pepper To Taste

chicken skewers: ingredients


First I cut the chicken breast into strips a couple of centimeters wide, beating the thickest parts of the breast with the meat grinder.
I finely chopped the aromas and, in a bowl, I added them to the oil, the powdered spices, the spicy sauce, the lemon juice and its zest (for this you need an untreated lemon with edible peel), salt and pepper to taste. After mixing carefully, I placed the chicken nuggets, covered and left to marinate in the refrigerator for about 30 minutes.
I slipped the meat into the skewers, compacting it well so as to create small parallelepipeds (if you use the wooden ones, remember to soak them for an hour before using them). I wrapped them in speck, rolling it around each skewer, then I placed them on a baking sheet covered with parchment paper.

Warm oven, 200 °, I baked for 20 minutes, turning them halfway through cooking.
I served my baked chicken skewers with crispy speck with fresh flavors and a Greek yogurt sauce.


marinating the chicken for the skewers like rolling chicken skewers in speck


For this recipe, I chose to combine the Sdora of Toladolsa, a Weiss beer born from the collaboration between Veroni Salumi and Lambrate Brewery.

In Emilia, there is a dialectal way of saying that tells the essence and philosophy of Birrificio Lambrate beers. “Tola Dolsa” in fact literally means “take it sweet”, calmly, enjoying life as it comes. And with Toladolsa we can “take it” sweet with 3 different beers, Ragasola / pils, Sdora / weiss and Filos / ipa.

In particular, Sdora, in Emilian "the queen of the home and of the kitchen", is a high fermentation wheat beer, Weiss style of German origin, clear and refreshing. It has an intense aroma, with fruity notes and sparkling sparklingness. Its round taste, with a veiled acidity given by the wheat and a fresh and tending to sweet finish, makes it perfect with this slightly spicy and smoky dish.

You can find them all here, on the Veroni Salumi shop.

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