Tag: black peppercorns

Fit recipes: ideas for lunch and dinner – Gordon Ramsay’s version

In the world of food and wine, the search for recipes that are at the same time healthy and tasty it is a constant challenge. For enthusiasts who wish to combine well-being and taste, we explore a variety of fit recipes perfect for light lunches and dinners. These dishes not only delight the palate, but fit perfectly into a health-conscious lifestyle.

Light and nutritious main courses

Pumpkin squash, the easy and super good recipe

Pumpkin squash is an excellent option for a light and nutritious main meal. Pumpkin, rich in vitamins and minerals, is a versatile food that lends itself to different preparations. This easy and tasty recipe offers a creative way to enjoy pumpkin, making it the protagonist of dishes that surprise for their simplicity and flavour.

Gratin cauliflower, the light recipe without bechamel

Cauliflower au gratin without bechamel is an ideal choice for those looking for a light but satisfying dish. Cauliflower, known for its nutritional properties and for being low in calories, in this recipe becomes a side dish or second course rich in flavour, demonstrating how it is possible to combine health and flavor without compromise.

Creative and colorful contours

Fennel and orange salad with pomegranate, the recipe to color your table

Fennel and orange salad with pomegranate is a perfect choice to add a touch of color and freshness to your meal. This salad combines the crunchiness of fennel, the sweetness of oranges and the liveliness of pomegranate, creating a mix of flavors and textures that delights the palate and enriches the table.

Fennel chips au gratin, the recipe without cooking oil

Gratin fennel chips are a creative, oil-free alternative in cooking for those who want a crunchy and light snack. Fennel, cut thinly and au gratin, is transformed into a tasty side dish or snack that can be enjoyed without guilt, perfect for those following a fit diet.

Simple and tasty side dishes

Gratin onions, the side dish as easy as it is good

Gratin onions represent a simple but tasty solution for a side dish or main course. The onion, with its sweet and intense flavor once cooked, offers a perfect base for a gratin preparation, demonstrating how humble ingredients can be transformed into exceptional dishes.

These recipes suitable for lunch and dinner are ideal for those looking to stay healthy without sacrificing taste. From squash squash to cauliflower au gratin, through colorful salads and crunchy snacks, each dish is a example of creativity in the kitchen can transform simple ingredients into delicious and healthy meals. For food and wine lovers, these proposals represent an invitation to experiment with fresh and light ingredients, for dishes that satisfy the palate and well-being.

Spaghetti dei Re Magi, the creamiest first course that exists with only 2 ingredients. The secret: “What is added to cooking water” – Gordon Ramsay’s version

The Spaghetti dei Re MagThey are called this because of their color which recalls the gold of the king’s crown. They are also particularly suitable during the holidays for their simplicity of preparation but also goodness. In fact, if you have guests at home, they become an optimal choice for not spending too much time near the kitchen but at the same time offering something original and delicious. The recipe includes spaghetti alla guitar risotto in water flavored with lemon peel, provolone del monaco and dried lemon leaf powder. Let’s see the chef’s recipe Francesco Volpe who made the dish

Spaghetti of the Three Kings

Ingredients:

250 g spaghetti alla guitar
110 g provolone del monaco
1 grated lemon
Lemon leaves
Oil to taste
Salt to taste
bicarbonate to taste

Method:

Let’s start preparing the spaghetti of the Three Kings placing a pan with plenty of salted water on the heat and infusing it grated lemon zest not treated. Be careful not to get to the white part of the lemon which is very bitter, so only take the yellow part. Now risotto the pasta in a large pan by gradually adding the hot salted water brought to the boil with the grated lemon peel.

They rinse separately lemon leaves in water and bicarbonate and do 3/4 turns of 30/40 seconds in the microwave (alternatively 10/15 minutes in the oven) they must be able to break and crumble with your hands. Once the pasta is cooked, add the grated provolone del monaco with the flame off and mix it by adding a drizzle of oil and, if needed, another drop of hot water. Serve with dried lemon leaves using a strainer, it should be almost a powder. Our spaghetti of the Magi they are ready. Have a good meal

Neapolitan Roccocò: Christmas desserts with the ancient medieval recipe with the secret of Neapolitan Pisto – Gordon Ramsay’s version

The Roccocos: The history of the Neapolitan Roccoco is nothing short of particular and has very ancient origins. Imagine having a time machine at your disposal and going back to the Middle Ages, precisely to the period in which Sancha of Aragon became the wife of King Robert of Anjou. Having become Duchess, she established a convent that could welcome and save prostitutes. The convent was located in Naples in the Maddalena area and therefore took the name of “Real Convento della Maddalena”. It was the nuns of the convent who invented the Roccocothe typical Christmas sweets with an ugly appearance but a surprising taste.

Round and made from almonds, their consistency is particularly hard. The name derives from the French “roccaille”, due to the shape that resembles a shell or the rocky consistency. It should not be forgotten that at the time relations between the Kingdom of Naples and France were excellent, which is why the nuns were influenced by a French term for the creation of the Rococo. But what characteristics must a Roccoco to be defined as a true Neapolitan rococo?

Very simple, it must be donut shaped, it must be hard and it must contain a special ingredient, the Neapolitan pisto. Don’t know what it is? No problem, I’ll explain it to you shortly. But first let’s dispel a myth. As already mentioned above, among the main characteristics of one of the Neapolitan desserts par excellence, there is the hard consistency.
There’s no point in clinging to recent news that offers a soft version. True Neapolitan rococo must be tough, or “tuost”. Precisely because of this characteristic they are also called “tooth breakers”, because a more risky bite could cause considerable damage to the teeth.

Once upon a time, in fact, Roccocos were soaked in a fortified wine to soften their consistency. Among the most used was, for example, Marsala. Today this custom has been lost and Rococo therefore remains hard and a little difficult to bite.

Roccocò: Here is the original recipe

Ingredients:

300 g of flour
150 g of toasted almonds
200 g of sugar
3 g of pisto
3 g of ammonia
peel of 1 orange
water to taste
1 pinch of salt
1 egg

Method:

Start by combining flour, sugar, orange peel and pisto (HERE IS THE RECIPE FOR THE ORIGINAL NEAPOLITAN PISTO) Dissolve a pinch of salt in warm water and add to the mixture until it becomes kneadable. Then add the coarsely crumbled almonds (if you want you can also use hazelnuts instead or in addition) and finally the ammonia. Divide the dough into pieces, first cut into cords using your hands and then into round donuts of more or less equal size.

If you want, you can use some whole almonds pto decorate its surface. Used the beaten egg to brush the top of the Roccoco and make them so shiny and of their typical brownish color. Then cook in a preheated oven at 180° for about 25 minutes. Let cool and serve.