Tag: baking

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

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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!

Read also: Sicilian fried pasta, it is made with leftover egg-free pasta and is better than an omelette. The secret is to never touch it

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Christmas Struffoli: Cannavacciuolo reveals the historic family recipe with the secret of baking paper for frying – Gordon Ramsay’s version

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The struffoli they are one of the gems of Italian confectionery art, with a thousand-year history and countless variations handed down from generation to generation, each with its own identity influenced by its places of origin. Typical Neapolitan Christmas sweetsthey are small balls of dough fried or cooked in the oven, generously covered with honey, candied fruit and colored sprinkles.

With a crunchy texture on the outside and a soft center, struffoli embody a concentration of taste, flavor and sweetness, destined to conquer the palates of true gourmands. Tradition dictates that they are prepared with care, but fortunately, given their richness, they are indulgently enjoyed only on special occasions, but they can never be missing from Neapolitan tables at Christmas. Let’s see the chef’s historic family recipe Antonino Cannavacciuolo with a cooking trick that will simplify the preparation and make them taste even better.

Christmas struffoli

Ingredients for about 4 people

1 kg of flour
10 eggs
4 tablespoons of sugar
50 g of butter
2 sachets of vanillin equal to approximately 1 g.
The grated peel of 1 lemon and 1 orange
1 pinch of salt
approximately 400 gr. of honey (wildflower or acacia for greater delicacy)
colored sprinkles to taste

Preparation

Place the flour in a mound on the work table, add the other necessary ingredients and grate the lemon and orange peel into the dough. Work the dough carefully until you obtain a compact and well-blended consistency. Correct execution occurs by opening the dough and observing the formation of regular holes medium and large in size.

Cover the dough with a clean cloth and let it rest for about an hour. An adequate resting period will prevent excessive foaming when frying the dough balls. Divide the dough into small portions and, on a floured table, work it with your hands until it forms cylindrical sticks. Next, cut the sticks into small pieces of about one centimeter each. This operation will determine the final size of the struffoli, considering that during frying they will take on a discrete increase in volume. Place the dough balls on a sheet of baking paper, spaced apart.

Move to the phase frying, taking care to prevent the struffoli from sticking together. To do this you can directly immerse the baking paper with the struffoli on it in the frying oil and then remove the paper. Fry them a few at a time in plenty extra virgin olive oil very hot until uniformly browned, alternatively you can use the peanut one but not others. During the phase of draining, make sure that the struffoli absorb the oil well, resting them on absorbent paper placed in a colander to allow drainage. Change the paper regularly during this operation.

Conclude with honeying. In a saucepan, melt the honey by bringing it to the boil over a moderate heat. You can also add a little water. Once the light foam caused by caramelization has disappeared, pour the struffoli into the sweet, hot liquid. Stir gently so that the fried balls are evenly coated with honey and absorb it completely. Transfer the struffoli, already “naturally sweetened”, onto a round plate, giving it the desired shape, or into any other container of your choice. Finally, spread the colored sprinkles over the struffoli. These will be “trapped” between the honey and the fried spheres, helping to decorate them in an attractive way.

Read also: Damiano’s baked struffoli, better than fried ones with a trick: “What is added to the dough”

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Pecan Pie Muffins by Gordon Ramsay

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Sweet and nutty, these 6-ingredient pecan pie muffins are perfect for breakfast, afternoon tea or kids’ lunch box. They are super easy to throw together with just 6 ingredients and freeze well too. They have a muffin texture with a soft gooey center like a mini pecan pie and crisp chewy edges like cookies. When the muffins are completely cooled, place them in a freezer bag and freeze up to 1 month.

60 g Refined spelt flour
200 g Pecans, chopped plus 18 pecan halves for the topping
160 g Unsalted Kerrygold butter, softened plus extra for the pans
200 g Light brown sugar
2 Eggs, medium
1 tsp Vanilla extract

Preheat oven to 180C/350F. Grease a mini tray with 12 cups and a regular muffin tray with 6 cups generously with butter. You can of course use paper muffin liners instead.
In a medium bowl, stir together the spelt flour and chopped pecans. In a separate bowl, beat the softened butter, brown sugar, eggs and vanilla extract until smooth and creamy. Stir in dry ingredients just until combined.
Divide the batter among the muffin cups. Top each with a pecan half. Bake for about 10-12 minutes for mini muffins and 18-20 minutes for regular size muffins. Run a knife around the edge of each muffin and pop it out.

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