Tag: baked

Benedetta’s tasty and clever baked pasta, the fastest there is, it can be done in 10 minutes, never dry and super creamy – Gordon Ramsay’s version

There baked pasta it is a classic of Italian cuisine, loved by everyone, from the north to the south of the country. In the following recipe there is a particularly tasty version of Benedetta Rossi that she calls “tasty”. It is a simple and quick recipe, ideal as an alternative to classic baked lasagna when you have little time available. The presence of sausage and bechamel makes the sauce rich and creamy, while the gratin completes the dish in a delicious way. With few ingredients and little effort, you will obtain a succulent dish, perfect for a Sunday lunch with the family but also for a dinner with friends during the week.

Benedetta’s tasty baked pasta

Ingredients for 4 people

350 g of pasta (preferably rigatoni)
200 g of sausages
500 g of tomato puree
200 ml of bechamel
250 g of diced mozzarella
40 g of grated parmesan
half onion
extra virgin olive oil, salt to taste

Preparation

In a pan, fry half a chopped onion in olive oil. Add the chopped sausages directly into the pan and brown them. Next, pour in the tomato puree, season with salt to taste and leave to cook for about 10 minutes, stirring occasionally. In the meantime, when the water for the pasta starts to boil, salt it and add the half rigatoni.

Once the sauce is ready, turn off the heat and add the bechamel, mixing well. Drain the pasta halfway through cooking and add it to the pan with the sauce. Also add the diced mozzarella and the grated cheese, keeping a little cheese and mozzarella aside for the final gratin.

Transfer the pasta into a baking dish and distribute the rest of the mozzarella and grated cheese on the surface. Place in the oven and leave to cook in a fan oven at 180°C for about 25 minutes or in a static oven at 190°C for the same time. Your irresistible tasty baked pasta it’s ready to be enjoyed!

Read also: Benedetta’s Candlemas Pasta, a mouth-watering first course. Perfect for carnival lunch and ready in 10 minutes

Chiacchiere without eggs (baked or fried) are amazing! -Tavolartegusto – Gordon Ramsay’s version

The Eggless chatter I’m a lighter version and perfect for egg intolerant of the classic Carnival dessert! They are made with Flour, sugar, without butter but with fresh cream in the dough ; from which some are obtained thin sheets that you can to fry to have them crumbly and crunchy . Or make some Baked egg-free chiacchierewhich of course they will be more biscuitybut equally very good! In the procedure you will find both versions!

It’s about a very easy preparation which takes inspiration from Chiacchiere vegane you remember them? Enough very few ingredients and the result is truly surprising! will come out chatter without eggs and butter amazing is as taste that how consistency melting on the palate and even with bubbles! I recommend it though follow all the thin application advice for a perfect result! AND if you are gluten intolerant you can also make some Egg-free and gluten-free chiacchiere using gluten free flour which I suggested it to you in the article Gluten-free chatter! Perfect to serve for Carnival dessert buffetexcellent simply sprinkled with sugar, they are out of this world if accompanied with sweet chocolate Sanguinaccio!

Discover also:

Donuts without eggs (very soft like the classic ones, both fried and baked!)

Eggless chatter

PREPARATION TIMES

Preparation	Cooking	Total
40 minutes	10 minutes	1 hour


	Italian	390 Kcal

Ingredients

Quantity for approximately 20 pieces
210 g of ’00 flour + that for preparation 150 g of light and lactose-free cooking cream (the one for the tortellini) 1 tablespoon of sugar vanilla icing sugar for dusting 1l of sunflower seed oil for frying

Quantity for approximately 20 pieces

210 g of ’00 flour + that for preparation

150 g of light and lactose-free cooking cream (the one for the tortellini)

1 tablespoon of sugar

vanilla

icing sugar for dusting

1l of sunflower seed oil for frying

Equipment

Method

How to make chatter without eggs and butter

In this case I used the mixer with large blades to make the dough in 40 seconds, of course you can also proceed by hand kneading everything in the bowl, it will take about 15 minutes.

Then pour flour, sugar, cream and vanilla powder into the mixer, operate at maximum speed and in 40 seconds you will obtain a dough like this:

how to make chiacchiere without eggs - Recipe by Tavolartegusto

transfer to a work surface and leave to rest for about 10 minutes:

egg-free chiacchiere dough - Recipe by Tavolartegusto

Finally divide the dough into 2 parts and turn each part in half again with a tarot

Then dust the work surface with flour and roll out the first piece of dough with your fingers, stretching it well.

forming chiacchiere without eggs - Recipe by Tavolartegusto

At this point I always advise you to proceed with the pasta machine thickness 2 mm in the article CARNIVAL CHATTER

you will find all the useful tips accompanied by illustrated step by step photos for rolling out the pastry, (even by hand with a rolling pin) cutting your eggless chiacchiere to size with the pastry cutter and finally frying in plenty of oil.

Alternatively, for one lighter versionOnce you have made the sheets you can place them on a baking tray previously lined with baking paper and follow the cooking advice found in the article CHIACCHIARE AL FORNO

In the latter case I recommend frosting with melted dark chocolate, they are even better!

Here they are ready Eggless chatter!

chiacchiere without eggs tablertegusto - Recipe by Tavolartegusto

storage

You can store at room temperature for about 3 days, preferably in a glass bell jar!

in anticipation of the Carnival Buffet, put on the table an eggless cake, chocolate and delicious!

Baked chicken legs with potatoes – a delicious dinner for the whole family – Gordon Ramsay’s version

The Baked chicken legs with potatoes and cherry tomatoes are a rich and tasty second course that the whole family loves. In fact, baked chicken has always been one of children’s favorite dishes, a classic Sunday dish, a perfect example of how common ingredients can be transformed into a extraordinary dish through the magic of home cooking.

In a culinary world dominated by trends and innovations, i simple pleasures of traditional cuisine they maintain a special place in our hearts and on our tables.

In fact, few dishes can compete with the simplicity and satisfaction of a good plate of chicken legs accompanied by potatoes and cherry tomatoes. This classic combination embodies theessence of home cooking. It is a balanced mix of flavors and nutrients that satisfy the palate while respecting health.

The roots of this dish date back to kitchens of peasant families. In ancient times, in fact, basic ingredients such as chicken, potatoes and cherry tomatoes were easily available and plentiful. The simplicity of the preparation reflected the need of those communities. It is well known that meals were meant to be substantial, nutritious and tastyi to feed families after long days of work in the fields.

As time went by this recipe became widely spread, adapting to various culinary traditions and enriching itself with new taste accents. From family kitchens to starred restaurants, chicken legs with potatoes and cherry tomatoes have become a timeless classicloved by young and old.

With his delicious balance of flavourschicken thighs, cooked with their crispy skin and juicy meat, offer a depth of flavour which goes well with the sweetness of the potatoes and the acidity of the cherry tomatoes. The aromas mix during cooking, with a result rich and satisfying.

From a nutritional point of view, this dish provides a well balanced combination. The recipe includes a good amount of proteins, carbohydrates and vitamins.

There preparation of the dish is relatively simplealso suitable for less experienced cooks.

So let’s see this tasty recipe right away!

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Chef Gordon Ramsay Recipes