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Pistachio nougat (soft and delicious) Easy recipe! – Gordon Ramsay’s version

The Pistachio nougat it's a sweet greedy, variant of the classic nougat of the dead! In this case made with a shell from dark chocolate which encloses a indoor from pistachio cream, White chocolate And Nutella white that always remains soft and at times it meets the crunchiness of the pieces of Bronte pistachios! a gluttony from licking his mustache, not just perfect for the day of the dead, the feast of All Saints, and the Buffet on October 31st along with Halloween cookies and other treats; but also from serve and give as a gift to Christmas and in Special occasions!

It is a preparation very easy And rapid! Just just melt the dark chocolate, creating the shell, once created, will be enough fill it with compound of creams and dried fruit and finally let it harden! The secret for a perfect result it is respect the various assembly times ! Once solidified, it slips out in seconds and you will get the The most delicious pistachio nougat ever ! Homemade yours like that of the best Neapolitan pastry shops!

Discover also:

White chocolate nougat (a delicious variant with crunchy white nutella shell inside almonds and pistachios)

PREPARATION TIMES

Preparation	Cooking	Total
25 minutes	0 minutes	25 minutes

Ingrediants

Quantity for a loaf pan 24 x 10 (8 people)
200 gr of high quality 70% dark chocolate 400 gr of white chocolate 450 gr of Nutkao (white nutella) 200 gr of pistachio cream 160 gr of whole pistachios

Method

How to make pistachio nougat

First of all, melt the two chocolates in a bain-marie. On the one hand the dark chocolate, on the other hand the white one, until you get 2 fluid and shiny compounds.

Let the white chocolate cool by turning it.

Then let the dark chocolate cool by working it between two knives, literally cutting it, lift it and let it pour, in this way you will get an easy and fast tempering for a shell that will be shiny!

Finally, with a brush, line a loaf pan with the now fresh chocolate. Let it dry for a few minutes, then cover with a new layer:

Transfer to the fridge to speed up the solidification of the shell.

Then in a bowl pour the cold melted white chocolate, the white nutella and the pistachio cream, stir well and add the whole pistachios:

When the shell is solid, pour the pistachio mixture into the dark shell:

At this point let it solidify at room temperature for about 4 – 6 hours. To speed up, you can put it back in the fridge, it will be ready in a couple of hours!

Slice only when solid!

here is the Pistachio nougat ready to be served!

You can keep it at room temperature for about 2 months wrapped in plastic wrap.

You can cut it into squares and make small nougats, it is one of the gastronomic gifts that I love!

Autumn salad with fruit and pomegranate – Gordon Ramsay’s version

L'Autumn salad with fruit and pomegranate it is a delicious and genuine seasonal side dish, ideal for savoring the colors and scents of autumn.

This mixed salad consists of a lettuce base to which a lot of good seasonal fruit is added such as apple, pear, orange and the fantastic pomegranate.

Lettuce can be replaced with another type of salad that you prefer, such as valerian or a gentle salad or sweet radicchio. The important thing that it is not a bitter quality.

This excellent Autumn salad it can be served both for a delicious appetizer, or as a side dish to a main course of white meat or fish. Rich and refined, it is also very beautiful to look at and will make you look great with your guests!

Autumn is a wonderful season for its colorful and tasty fruits rich in vitamins and minerals. The table is enriched with a thousand colors and tasty recipes. Not only the salads but also try to make this beautiful autumn fruit salad.

Success is guaranteed.

Autumn salad with fruit and pomegranate

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the perfect recipe, simple, fast, in a thousand flavors! – Gordon Ramsay’s version

THE Butterfree biscuits they are gods Biscuits delicious, simple, light And scented, made with shortcrust pastry without butter based on Flour, egg, sugar, aromas and oil of seeds instead of butter . Perfect not only for lactose intolerant, vegetarians, but also simply for who does not want to use butter without giving up Homemade cookies very good! Also they are without rest in the fridge and with 1 dough only base, you can realize a thousand different flavors: Vanilla, lemon; enriched with chocolate chips, dried fruit, or later frosted, decorated with grains to taste, stuffed with jam or pieces of fruit! For a amazing result: Biscuits without butter crumbly and soft to the bite, from exquisite flavor that yes they keep many days!

After so many experiments I have arrived at what I think is the Perfect recipe Biscuits without butter! Both for the crumbly consistency at the right point, both forquick and easy execution!! The method is my tried and tested which sees the whipped egg, sugar and oil to which the flour is then added! a few seconds to knead and the base is ready to prepare the biscuits without passage in the refrigerator! In this case I have realized various tastes that you all find in the proceedings! to please everyone big and children Perfect for one Breakfast genuine and healthy, for one snack greedy, to take to school and in office! Cookies without butter are also the dessert perfect accompanied by a good hot chocolate or Vin santo! But also from pack up And give!

Recipes Cookies without butter

Wholemeal biscuits (the simple and light recipe in many different flavors)

Diet biscuits (delicious and with no added refined sugars!)

PREPARATION TIMES

Preparation	Cooking	Total
20 minutes	12 minutes	32 minutes

Ingrediants

Quantity for 40 pieces
For the base: 330 g of flour '00 + 1 teaspoon for the pastry board (or 300 g of flour' 00 + 30 g of unsweetened cocoa powder for a chocolate base) in a 75 grams of sunflower oil 1 whole egg 2 egg yolks 130 grams of granulated sugar 1/2 teaspoon of baking powder (optional only for soft biscuits) grated zest of 1 lemon or orange (optional) 1 teaspoon of vanilla extract 1 pinch of salt For various tastes: 2 – 3 tablespoons of chocolate chips per dough (optional) 2 – 3 tablespoons of Nutella or jam of your choice (for the filling) chopped hazelnuts, pistachios or other dried fruit of your choice (to decorate) 70/80 gr of fruit + 1 tablespoon of sugar to cook for 5 – 6 minutes (for the fruit filling) 50 – 60 grams of dark chocolate or favorite flavor to melt (for glazing) granulated sugar or granulated sugar + veil of jam (for topping)

Quantity for 40 pieces

For the base:

330 g of flour '00 + 1 teaspoon for the pastry board (or 300 g of flour' 00 + 30 g of unsweetened cocoa powder for a chocolate base) in a
75 grams of sunflower oil
1 whole egg
2 egg yolks
130 grams of granulated sugar
1/2 teaspoon of baking powder (optional only for soft biscuits)
grated zest of 1 lemon or orange (optional)
1 teaspoon of vanilla extract
1 pinch of salt

For various tastes:

2 – 3 tablespoons of chocolate chips per dough (optional)
2 – 3 tablespoons of Nutella or jam of your choice (for the filling)
chopped hazelnuts, pistachios or other dried fruit of your choice (to decorate)
70/80 gr of fruit + 1 tablespoon of sugar to cook for 5 – 6 minutes (for the fruit filling)
50 – 60 grams of dark chocolate or favorite flavor to melt (for glazing)
granulated sugar or granulated sugar + veil of jam (for topping)

Method

How to make biscuits without butter

First of all prepare the base, whipping the eggs with sugar, salt, vanilla and or grated peel for 5 minutes, in order to obtain a frothy whipped mixture.

Then add the oil slowly, always whipping.

Finally add the flour in one go and mix with a spatula. Then transfer to a pastry board and knead a little, just enough to obtain a soft ball. Set aside.

Dust a work surface with flour.

At this point, take a piece of dough, roll it out with the help of a dusting of flour and a rolling pin to a thickness of 4 – 5 mm (3 mm if you have to stuff or combine them)

carved with cookie cutter of your choice:

As you make them, arrange them in baking trays lined with baking paper, at a distance of a few cm, remembering to insert biscuits of the same size in the same pan for homogeneous cooking.

With a part of the dough, add the chocolate chips, mix well and obtain with the same method as the biscuits and then place them in baking trays lined with baking paper:

If you want to make filled biscuits, add 1 teaspoon of cooked fruit or jam or Nutella inside a circle of 7 – 8 cm, brush the edges with water and close with a circle.

As you prepare the trays, immediately bake in a static oven for heat in the medium – high part at 180 ° for 12 – 13 minutes. only for filled biscuits, prolong up to 14 – 15 minutes.

Finally, remove from the oven and let it cool completely!

Once cold, sprinkle with icing sugar i filled biscuits.

Then glazed with chocolate melted in a bain-marie according to the SHORTCUT COOKIES AND CHOCOLATE method, one half, you can leave them frosted or cover with grains when the chocolate is still fluid.

stuffed with jam or nutella, or sprinkled with honey and dip in the sugar grains

Yours are ready Butterfree biscuits!

Butterfree biscuits

The stuffed ones can be kept 3 – 4 days, those stuffed with jam 1 week, the simple dry ones, with drops, grains or glazed with chocolate, are kept 1 month!

Chef Gordon Ramsay Recipes