Tag: Beans

Fermentation: Homemade fermented foods – Gordon Ramsay’s version

The art of fermentation has a long history in gastronomy, with fermented foods ranging from vegetables to alcoholic beverages. This ancient practice has become increasingly popular among cooking and food enthusiasts, who appreciate the complex flavors and health benefits that fermented foods offer. In this article, we will explore theintroduction to fermentation and how you can create homemade fermented foods.

Science

Fermentation is a biological process in which bacteria, yeasts and other microorganisms transform the sugars present in foods into acids, alcohol and gases. This process not only preserves foods, but also creates unique flavors and health benefits. Some of the most common fermented foods include kimchi, kefir, yogurt And sauerkraut.

Health benefits

Fermented foods are rich in probiotics, which are beneficial bacteria for our digestive system. These probiotics help maintain the balance of intestinal flora and can improve digestion and overall health. Additionally, fermentation can increase the availability of nutrients in foods and reduce levels of antinutrients, making foods easier to digest and absorb.

How to make fermented foods at home

Making fermented foods at home is a relatively simple process which requires few ingredients and basic equipment. To get started, you’ll need a clean glass container, fresh vegetables, unrefined sea salt, and chlorine-free water. You can experiment with different vegetables, such as cabbage, carrots, cucumbers, and peppers, to create your own unique fermented foods.

The fermentation process

The first step in making fermented foods at home is to prepare the vegetables by chopping them and lightly salting them. Then, place the vegetables in the glass container and cover them with chlorine-free water. Let it ferment at room temperature for a few days or weeks, making sure to monitor the fermentation process regularly. Once the vegetables are properly fermented, store them in the refrigerator to further slow the fermentation process.

Fermentation is aancient art which offers a wide range of health benefits and unique flavors. Experimenting with homemade fermented foods is a fun and creative way to explore new flavors and improve your digestive health. Whether you’re a cooking enthusiast or a culinary professional, fermentation is a valuable skill to add to your culinary repertoire.

Pasta with ciauri, the ancient Sicilian recipe that is prepared in 5 minutes with a delicious red mullet ragout – Gordon Ramsay’s version

Red mullet ragout with wild fennel and lemon zest it is a typical dish of Sicily, which in the local dialect is enclosed in a single name: hello. This dish contains the food history of the island, which is made up of both agriculture and fishing and manages to combine these two flavors in an impeccable way. Because all Sicilian recipes have a different, tastier, more enveloping flavor irresistible. In this case we are talking about a flow rate opulentthe kind you have to prepare when you have friends or relatives at home and you want to stuff yourself thoroughly together.

Red mullet ragout with wild fennel and lemon zest

Ingredients x 4

red mullet fillets 22
onion 1
garlic 2 cloves
tomato paste 50 g
Passolina 25 g
pine nuts
wild fennel 2 bunches
extra virgin olive oil
salt
pepper
cardamom
flour 2 tbsp
fresh parsley
white wine 1 glass
breadcrumbs 4 tbsp
lemon 1
busiate 250 g

Preparation

The first thing to do to prepare red mullet ragout with wild fennel and lemon zest is to heat the extra virgin olive oil in a pan and fry the onion, garlic and cardamom. When the odors have released their flavor, combine 10 mullets and brown them well before blend them with white wine. Once the alcoholic part has evaporated, add the Passolina, the pine nuts and the tomato paste together with a little water. Cook over low heat for 10 minutes. Blanch the fennel in boiling salted water, drain and chop with a knife.

In a pan toast the breadcrumbs seasoned with salt and pepper along with a drop of extra virgin olive oil. Add the fennel to the sauce, season with salt and pepper and cook for another 5 minutes before turning off the heat. Flour the other 12 red mullet fillets and fry them in oil for to fry boiling. Drain the pasta al dente and transfer it to the pan with the sauce. Mix well then plate and complete with chopped fresh parsley, toasted breadcrumbs, fried red mullet fillets and grated or chopped lemon peel. Yours Red mullet ragout with wild fennel and lemon zest it’s ready. Enjoy your meal.

Mini Easter eggs (Easy and quick recipe!) – Gordon Ramsay’s version

The Mini Easters they are gods rustic tarts perfect for the appetizer Easter! Self you don’t have time to make the classic Easter cake or you simply want each diner to have their own single portion these Mini Easter cakes I am the solution! You will need one muffin moldsome pasta brisé to make the shell, chard And ricotta as a filling and 1 egg to add to the center. The latter after cooking, will be clearly visible when cut just like a good luck surprise! They are not super tasty?

By now you know how much you love making mini versions, a few years ago I prepared Mini casatielli, inspired by the great Easter rustic! Today I thought I’d transform the most beloved Easter savory cake into a small format! No sooner said than done. Believe me I am very fast! If you want the filling you can also prepare it the day before and They assemble in exactly 10 minutes! For the central egg you can use the classic one, or quail eggs smaller. To you the choice! The result will be equally special! Easter cakes are ideal for enjoy cold, when all the flavors are perfectly arranged. You can present them as an appetizer, Easter aperitif spring buffet together with other rustic ones that you can pick them up with your fingers like the savory puff pastry Colomba and the choreographic savory Danube! Being very practical to transportyou can also bring them for the picnic Easter Monday. The wonderful figure is guaranteed!

Discover also:

Neapolitan Pastierine (the mignon version of the most loved Easter dessert)

Mini Pasqualine recipe

PREPARATION TIMES

Preparation	Cooking	Total
45 minutes	15 minutes	55 minutes


Bass	Italian	322 Kcal

There are AFFILIATE LINKS in the recipe

Ingredients

Quantity for 6 pieces
2 rolls of shortcrust pastry you can buy or make at home 600 kg of cleaned chard or spinach 200 g of cow’s milk ricotta 3 tablespoons parmesan 1 small fresh spring onion 1 teaspoon of oil fresh marjoram or dried marjoram 1 egg + 6 eggs (classic or quail for the filling) salt

Quantity for 6 pieces

2 rolls of shortcrust pastry you can buy or make at home

600 kg of cleaned chard or spinach

200 g of cow’s milk ricotta

3 tablespoons parmesan

1 small fresh spring onion

1 teaspoon of oil

fresh marjoram or dried marjoram

1 egg + 6 eggs (classic or quail for the filling)

salt

Equipment

Method

How to make single-portion Easter cakes

First of all remember that if you want to achieve 1 unique cakefollow the recipe for the classic Easter cake.

Then place the finely chopped spring onion with 1 tablespoon of oil in a rather large pan and fry for a few seconds.

Then add the cleaned chard or spinach and the chopped marjoram.

Turn and add a few tablespoons of water, lower the heat and leave to simmer in the pan. When the beets are soft, remove the lid and let the water dry!

This step is essential to have a soft filling that does not leak water

Finally let it cool completely.

When the beets are cold, add the perfectly drained ricotta, the parmesan, salt, the egg and mix with a fork until you obtain a creamy filling:

filling for mini pasqualine - Recipe by Tavolartegusto

At this point, lightly oil the aluminum molds like these, which, as you can see, fit perfectly into the muffin pan:

Easter cakes in muffin molds - Recipe by Tavolartegusto

Divide each roll of rectangular pastry brise into 6 pieces (total 12 pieces) and line each cake with a piece, don’t worry if it seems crooked or short, you will create the edge with the closure!

Finally add 1 and a half tablespoons of filling in each piece, finally very delicately add 1 raw egg to the center of each mini Easter egg.

Then place the other edge of dough on each cake and close the edge.

how to make mini pasqualine - Recipe by Tavolartegusto

Finally, if you want to brush with an egg yolk, but it is optional, cook in a preheated static oven at 200° for the first 10 minutes, then lower to 180° and continue cooking for another 5 – 6 minutes.

They must be golden. Wait for them to cool before cutting!

Here are yours ready Mini Easters

mini pasqualine - Recipe by Tavolartegusto

storage

They keep perfectly at room temperature for 3 days.

If you love this type of preparation, also look at my collection of Appetizers