Tag: baked

Bucatini alla caporalessa by Marisa Laurito, the ancient recipe for Neapolitan baked pasta without meat, tastier than usual – Gordon Ramsay’s version

The bucatini alla caporalessa they are a traditional first course of the Amalfi coast, of Positano in particular, which is very reminiscent of the classic Sicilian spaghetti alla norma. The extra touch is given by mozzarella cheese, an essential ingredient in Campania. With the addition of dairy at the right time the end result is incredible creamier. Simple and easily available ingredients such as mozzarella, aubergines, cherry tomato puree, preferably of piennolo, extra virgin olive oil, and good Parmigiano Reggiano. So let’s see how it is prepared.

Bucatini alla caporalessa

Ingredients

bucatini 400 g
Piennolo cherry tomatoes 500 g
aubergines 2
mozzarella or smoked provola or fiordilatte 350 g
black olives 150 g
basil
bread crumbs
extra virgin olive oil
salt

Preparation

The first thing to do to prepare bucatini alla caporalessa is to cut the two aubergines into pieces after having washed and dried them well. Bring the sunflower oil to temperature and fry the vegetables until they become golden brown. Drain them and let them dry on absorbent paper, discarding excess grease. In another pan, with a little extra virgin olive oil, prepare the sauce with the cherry tomatoes cut into small pieces, taking care to fry the capers and pitted black olives cut into small pieces before frying them for a minute. Meanwhile, let’s prepare the pasta.

Fifteen minutes maximum cooking time for everything. In the meantime, you will have cooked the pasta. Drain it al dente and add it, mixing it with the sauce together with the aubergines and the diced provola cheese. Sprinkle the bottom of the baking dish with a little sauce and pour everything inside. And off to the oven 200 degrees for about twenty minutes or half an hour (depending on your oven) with a sprinkling of breadcrumbs and parmesan on top. Your bucatini alla caporalessa they are ready. Enjoy your meal.

READ ALSO—> Bucatini bomb, baked pasta with courgettes which is an explosion of flavour. The real recipe from Salento

Gluten-free baked pasta (Easy and delicious recipe) Tavolartegusto – Gordon Ramsay’s version

There Gluten-free baked pasta it’s a first course super tasty, variant of classic baked pasta. Made with gluten free ingredients which makes it suitable to all the family, gluten intolerant , celiacs but also those who simply choose a healthier version, light And digestible of one of the cornerstones of Italian cuisine without sacrificing taste !

For the happy preparation just choose a format gluten-free pasta: penne or rigatoni. Then make the classic tomato sauce with meatballs and enrich with the magnificent super gluten-free Bechamel velvety! to complete, mozzarella cheese, parmesan, basilquality extra virgin olive oil and gluten-free baked pasta it is ready to cook. Thanks to all tricks illustrated step by step it will come out gratinated And stringy just like the traditional version! Believe me its goodness it will make you forget that you are giving up gluten. A bit like it was for Pizza and Focaccia you loved madly! In the process you will find some variations very delicious to make one every time Original and delicious gluten-free baked pasta! Perfect as a first course Sunday with familyfor the more special occasions like Christmas, Easter and if there’s a few slices left over, that’s it wonderful even the next day.

How to make gluten-free baked pasta

First of all, cut the mozzarella into cubes, let it drain and set it aside.

Then prepare the sauce:

Pour the tomato puree into a pan, diluted with 2 – 3 pieces of water with which you have cleaned the bottle, 2 tablespoons of oil and fresh basil.

Cook with the lid on for about 15 minutes over low heat, season with salt and add more basil at the end of cooking and leave to cool.

While the sauce is cooking, prepare the gluten-free Bechamel:

mixing the rice flour with the butter with a hand whisk in a saucepan over medium heat, until it thickens into a cream. Then slowly pour in the milk, stirring constantly with a hand whisk and wait for it to congeal into a creamy sauce, add salt and nutmeg at the end. then cover with a contact film:

Finally, focus on the meatballs:

First of all, mix all the ingredients together, evaluating whether to add a few more teaspoons of milk or an extra sprinkling of gluten-free breadcrumbs depending on the consistency! Then make meatballs measuring 1.5 cm. Fry in boiling oil or sauté in a pan with 3 tablespoons of extra virgin olive oil for 1 minute:

Assemble and cook the gluten-free baked pasta

First of all, drop the chosen gluten-free pasta into boiling water and coarse salt. Cook for half the time indicated on the package. It must be semi-hard and very, very al dente.

Then drain it and place it in a pan that you have previously cooled in the fridge. Finally, season it with just over half of the tomato sauce, 1 tablespoon of parmesan, basil and almost all the meatballs.

Mix well. Then in a baking tray on which you have sprinkled a layer of sauce, add a first layer of seasoned gluten-free pasta, half mozzarella, a little sauce, a few spoons of gluten-free bechamel, basil and parmesan.

Finally add a second and final layer of pasta, a little sauce, scattered spoons of béchamel sauce, the leftover meatballs, more mozzarella (set aside a handful), a light sprinkling of parmesan and basil:

Then cook in a static oven at 180° for about 35 minutes on the medium side. After 25 minutes, open the oven, add the mozzarella in the holes on the surface, a drizzle of oil on the surface for gratinating and a small sprinkling of parmesan. turn on the grill and complete cooking.

Remove from the oven and serve.

Here she is Gluten-free baked pasta streamlined and exquisite

Variants Gluten-free baked pasta

From this classic version you can create tasty variations and instead of meatballs And the tomato sauce you can make a gluten-free baked pasta with Ragu

or vary it and make an important and delicious sauce such as Neapolitan Ragù or the very creamy sausage sauce.

You can also prepare a version of gluten-free baked pasta blank without tomato. Following the procedure of white baked pasta or pasticciata with bechamel.

Finally, with gluten-free pasta you can make a tasty pan of gluten-free vegetarian baked pasta with vegetables to taste or with pumpkin.

storage

You can store your pan either raw in the fridge for 1 day or cooked for 2 days. Reheat in the oven or microwave and it will be as tasty as freshly made.

Finally, you can also proceed to freeze it in practical single portions and then defrost in the fridge before heating it.

Also discover all the other gluten-free recipes

Mini pancakes (baked or pan) Very quick recipe Tavolartegusto – Gordon Ramsay’s version

THE Mini Pancakes I am breakfast sweetsbrunch and snack delicious And delicious! The version small format of the great American classic! They are prepared with a few simple ingredients: milk, eggs, sugar and are formed with 1 teaspoon . They can be cooked either in the pan That baked all together! This is why I am very fast And ready to enjoy in 20 minutes! Excellent naturally, from serve on the plate with Maple syruphoney, fresh fruit, chocolate. Or from fill with Nutella or jam to create delicious turrets! In short, they will be there joy for the palate of the children and gods adults .
For the realization I relied on my super tested base successfully redone all over the web; but even faster! Why the egg whites are not whipped mix all the ingredients together with a whisk and the cooking time and your mini pancakes soft and exquisite They’re already on the table! With the same method you can also make mini pancakes without eggs or chocolate or for fitness lovers a protein version! Try them let me know if they are not absolutely amazing!

Discover also:

Nutella Pancakes (delicious with a creamy center thanks to the trick!)

Mini pancake recipe

PREPARATION TIMES

Preparation	Cooking	Total
5 minutes	15 minutes	20 minutes


Bass	American	202 Kcal

Ingredients

Quantity for approximately 80 pieces
200 g of flour 250 g of milk 2 eggs 30 g of sugar (granulated or cane) 30 g of seed oil (or 30 g of melted butter) 10 g of baking powder + 1/2 teaspoon of bicarbonate (or 1 whole sachet of baking powder) 1 teaspoon of vinegar 1 pinch of salt a little butter for cooking To accompany 3 – 4 tablespoons of maple syrup (or warm acacia honey) 3 tablespoons of blueberries

Quantity for approximately 80 pieces

200 g of flour

250 g of milk

2 eggs

30 g of sugar (granulated or cane)

30 g of seed oil (or 30 g of melted butter)

10 g of baking powder + 1/2 teaspoon of bicarbonate (or 1 whole sachet of baking powder)

1 teaspoon of vinegar

1 pinch of salt

a little butter for cooking

To accompany

3 – 4 tablespoons of maple syrup (or warm acacia honey)

3 tablespoons of blueberries

Tools

Method

How to make mini pancakes

First of all, mix flour, yeast, salt and sugar all together with a hand whisk

Then add the milk little by little, always mixing with a whisk by hand, you will see that if you proceed slowly no lumps will form, always add little by little, mixing the vinegar, oil and whole eggs, until you obtain a batter. smooth.

In the meantime, heat a non-stick pan and grease it with butter but with a soaked handkerchief, cleaning off any excess.

Finally, when it is nice and hot, take the dough with a teaspoon and add it to a large non-stick pan, forming the mini pancakes of the size of 2.5 cm not bigger, because they widen a little:

how to make mini pancakes - Recipe by Tavolartegusto

Fill the entire pan in this way, placing them 2 cm apart each

At this point leave on medium heat. count about 30 seconds, when the typical bubbles will begin to form on the surface and detach from the pan. Then flip the mini pancakes with a spatula and voilà!

2/3 pans will be enough

Here we are ready Mini Pancakes!

mini pancake recipe tablertegusto - Recipe by Tavolartegusto

Baked mini pancakes

If you don’t want to use the pan you can make them directly on a baking tray, it’s important that it is non-stick. The method is the same.

First of all, grease with a handkerchief greased with butter, add teaspoons of your small pancakes at a distance and cook in a static oven already hot at 180 for 2 minutes in the lower part of the oven in contact, then turn with a spatula and cook also from the other side!

Be careful that the times could vary from oven to oven and also based on the size, so my advice is to always check the situation after 1 minute

How to serve Mini Pancakes

In this case I simply served with fresh blueberries And Maple syrup.

You can accompany your mini pancakes with fresh fruit of any kind or chopped dried fruit ,. or pieces of peaches in syrup!

For those with a sweet tooth you can opt for a handful of drops fondants or instead of maple syrup a chocolate frosting!

If you instead want to make turrets or mini stuffed pancakes then I advise you jams to taste : Strawberries and figs are my favorites together with apricot jam. But even homemade Nutella or pistachio spread are amazing or even cream recipes of your choice!

storage

You can store them for 3 days in a plastic food bag, I recommend in the fridge. You can heat them either in a pan for a few seconds or in the microwave, they come back as freshly made!